I'm Smoking it

[Worth1]

Originally Posted by Rajun Gardener

I planned on ribs and leg quarters today but this cold front is a little windy so I'm not sure what I wanna do yet.

It hit here yesterday and my cat Smokey was running up and down every tree in the yard, running in circles and in and out of the house kicking up her paws.

[Rajun Gardener]

I had a craving for smoked meat and stumbled on a great deal so I had to treat it right.
Who could let this deal pass?

Rubbed with EVOO and seasoned with Montreal and some of my all purpose rub.

Wrapped after 2.5 hours with a broth I made. 1 cup of water, 1 tbs of Better Than Bouillon beef base, a few dashes of Dales Sauce and 3 cloves of garlic simmered for 15 minutes.

Pulled after an hour when it's floppy tender.

Not a bad smoke ring for a pellet cooker, the Pitboss 5 runs like a champ.

2 pics cuz 1 isn't enough

I coated the potato with EVOO and kosher salt then wrapped it in foil, cooked next to the ribs. Loaded it with butter, cheese, green onions, the garlic from the broth and Ranch.


If God made anything better I'll eat it when I get to Heaven!

[Worth1]

Looks good.
Now I want braised dinosaur ribs, but a package is around 20 bucks.

[Rajun Gardener]

I stopped by a local store and bought something for supper. I started late but it came out great.

Sausage stuffed pork chops and garlic stuffed turkey wings.


I added my BBQ rub for that extra flavor


Smoked them for 2 hours then wrapped the turkey wings in foil with butter and put the chops in a half pan with butter and a little water to finish them off.

75 minutes later and it's time to eat.








I also smoked some of the boudin I made yesterday and snacked on that while the meat was cooking. I posted the recipe here http://www.tomatoville.com/showpost....5&postcount=96



Bon Appétit everyone and Happy Fathers day!

[Worth1]

Looks fantastic.
I love stuffed pork chops.

[Rajun Gardener]

Stopped by the store to buy thighs and found this brisket, I had to buy it. It had a small deckle and was floppy so it's on the smoker as I type.

All trimmed and ready for seasoning. I cut off the thin part of the flat to fit in a half pan and I'll use it for something later. I might brine it and make pastrami the next time I fire up the smoker.

I usually use just salt and pepper or a steak seasoning but I'm experimenting with these today.

I started this at 9:30 at 200*F and bumped up the heat 25* every 2 hours. It's been in the stall for the last hour or so and I just(@3:15) set it in a pan with beef broth to finish getting happy. The flash doesn't do this brisket justice, it's looking and smelling amazing.



It's slowly creeping up to 210*, it'a at 182* now so I'm guessing another 2 hours or less.

[Rajun Gardener]

The brisket is resting in a happy place for at least 2 hours and I'm getting hungry because it smells awesome. I pulled it at 212* when it was probe tender, it's gonna be good for more than one meal. Total cook time was right at 8 hours.

[Rajun Gardener]

OH Man, am I stuffed.

I sliced up the brisket along with burnt ends and made sides.




Sugar snap peas, broccoli and fried garlic in the wok then topped with fresh grated parm.

I cooked steak fries and made a scampi sauce then threw them in the wok to mix it up before adding more cheese, these things are addictive. Finished the plate with the usual pickled onions and jalapenos with a side of BBQ sauce. That rolled over piece of flat was almost as tender as the fatty part. I'm gonna sleep good tonight!!

[Worth1]

It really looks good.
Honestly, 'When I first saw the cheese grater I thought it was a dog brush.

[Rajun Gardener]

I smoked pork spares and beef back ribs a few days ago and made a video. It's hard to make a short video with all the details and not be 30 minutes long so I cut out as much as possible. I'll put up the whole video if anyone is interested in seeing the whole process.

[imp]

I sure would like to see the longer video's, they are not boring and show details that are important. Enjoy your videos, so please do keep up the good work!


That market is just a killer one!!!

[Worth1]

Please do.

[Rajun Gardener]

OK, I just made this one public, it's 30 minutes long.

[Shrinkrap]

Originally Posted by Rajun Gardener

I smoked pork spares and beef back ribs a few days ago and made a video. It's hard to make a short video with all the details and not be 30 minutes long so I cut out as much as possible. I'll put up the whole video if anyone is interested in seeing the whole process.

Watching it! Perfect timing.

[Dewayne mater]

This is my new favorite thread! You take brisket to 212 or just whenever it hits jello stage? I usually say 203 is the number, but, I just heard that from Aaron Franklin, as opposed to having any experience to know that. Also, 212 in the flat or the point?

You cut the thin end off so it didn't get dried out when the thicker part still needed cook time?

I recently saw a recipe for a smoked chuck roast and it looked amazing. Gonna try that one next I think.