The BBQ and Smoking Thread

[ExtraSlow]

While I'm asking for tips, how about half a brisket? Only doing half because a) it's a lot of meat and b) my electric smoker is only about 12x12 grates.

Brisket is $3.99/lb at lucky supermarket in the ne right now. Got a smaller cryo pack and split it into two 4lb chunks.

[ercchry]

An 8lbs brisket? Is this a flat only one?

[ExtraSlow]

I dunno. It was in the excel meats cryo pack. I thought it was flat and point, but it's the first brisket I've ever bought.

[ercchry]

Either way.. very small. Let it get a bark and colour, then wrap till 195F and then let it sit on the rack again till ~203F

Name of the game is to keep it from drying up

[ExtraSlow]

Yeah a real baby. Any guesses on time required?

[ercchry]

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Yeah a real baby. Any guesses on time required?

Depends how thick it is and how long you wrap for... i’d Give yourself 5hrs... worst case is you just hold it for an hour or so

[speedog]

Mmmm, brisket - far too many people bypass this and flank steaks. That's good for my wife and I because they both can be transformed into wonderful, tasty meals.

[ExtraSlow]

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Mmmm, brisket - far too many people bypass this and flank steaks. That's good for my wife and I because they both can be transformed into wonderful, tasty meals.

You and the wife wanna drop by tomorrow.?

[speedog]

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You and the wife wanna drop by tomorrow.?

Heh, we're booked already, possible new business venture for my wife and then I'm gonna go help a fellow cabinet installer who's got a crazy big job to do in two days, should be a 6 day job.

[SJW]

Has anyone smoked venison before?

[gwill]

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Has anyone smoked venison before?

I recently did a bunch of deer and moose pepperoni sticks, moose smokies stuffed with cheese as well as moose salami. I did it all myself and mixed in different percentages of pork into the different items we were smoking.

The salami came out perfect! The pepperoni sticks had varying success as I cooked the batches a bit differently trying different recipes... and the smokies were great but would probably add more cheese and add jalepenos next time.

What type of venison are you cooking? White tail and mule deer taste differently.

[TurboMedic]

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Has anyone smoked venison before?

That's the majority of what I smoke, I hunt lots of Deer and Elk. Treat it just like you would beef (its obviously got a lower fat content so it won't become as tender), so for most roasts I smoke I'll pull them at 125 and rest them. Spice rubs I use brisket rubs generally. My venison is really mild so that goes well with the flavor.

This is quite a small cut, so it doesn't color much in the time it takes to get to 125, but the taste is incredible, and you can see its not bone dry. Now, I butcher myself, so I don't know if I would trust someone else's handling? I know there's no cross contamination and all of that so I don't mind the rarer side of these cuts

[tirebob]

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That's the majority of what I smoke, I hunt lots of Deer and Elk. Treat it just like you would beef (its obviously got a lower fat content so it won't become as tender), so for most roasts I smoke I'll pull them at 125 and rest them. Spice rubs I use brisket rubs generally. My venison is really mild so that goes well with the flavor.

This is quite a small cut, so it doesn't color much in the time it takes to get to 125, but the taste is incredible, and you can see its not bone dry. Now, I butcher myself, so I don't know if I would trust someone else's handling? I know there's no cross contamination and all of that so I don't mind the rarer side of these cuts

Have you experimented with injecting when smoking game meats to help compensate for the leaness factor? I have done so on leaner beef cuts but have not tried game. I would think some beef bullion mixed with melted butter or even melted beef fat would be something worth trying...

[BigDL]

Vision grills classic m is on clearance for $400 at Reno depot Creekside. 2 left just picked one up as a upgrade to my akorn.

[TurboMedic]

I haven't needed to to be honest, and when I've done injection into other meats I really haven't experienced any real difference. I could try it some time, clarified garlic butter would probably be good haha

[ExtraSlow]

Good thing @speedog didn't come over, this has been a rodeo. Despite the tiny size, I had an insanely long cook time. I learned that my meat thermometer is fucked and is giving nonsense readings. Switched to my pen style, which seems to be fine.
Using a pen style thermometer means you have to open the front of the electric smoker to get a reading which let's all your heat out. It take 10-20 minutes to get back to temp after that. I ordered a new temperature probe during the stall.....

The stall is real thing even on tiny partial briskets. Installed for 3 hours!!

If I knew it was going to be this gong show, I woukd have cooked both halves. I also suspect that my smoker isn't showing an accurate temperature. I switched to my oven for last hour, and that seemed to work a lot better. B

Meat is resting now. Will get pics in a bit when I slice.

[ExtraSlow]

No surprise after that mess it's a bit dry. Not as tender as I hoped either, but tasty.

[SJW]

I took a whitetail the other day. I’m just curious what you all do to cook it. I usually just get sausage made. I’m preparing a couple roasts for jerky. I want to smoke some though.

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I recently did a bunch of deer and moose pepperoni sticks, moose smokies stuffed with cheese as well as moose salami. I did it all myself and mixed in different percentages of pork into the different items we were smoking.

The salami came out perfect! The pepperoni sticks had varying success as I cooked the batches a bit differently trying different recipes... and the smokies were great but would probably add more cheese and add jalepenos next time.

What type of venison are you cooking? White tail and mule deer taste differently.

[SJW]

That looks great is that the back strap?

Have you made sausage on your own? I may invest in a meat grinder next year.

[TurboMedic]

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That looks great is that the back strap?

Have you made sausage on your own? I may invest in a meat grinder next year.

Was that for me? If so, no it wasn't the backstrap. I usually do the backstrap into steaks, and maybe the tip into a roast. This was just some random round from a rear quarter. I don't label my cuts well because it doesn't really matter to me, I treat most of them the same.

I've always used a cheap meat grinder, its done hundreds of pounds and works great. I think its just from WalMart. I've done pepperoni and all with it too, I'm sure theres some value to spending a couple hundred on a grinder, but I can buy 4 before I see that value and mine shows no signs of dying anytime soon.