|
|||||||
The Cooking Channel Got a favorite recipe... share it here. |
|
Thread Tools | Display Modes |
#1
|
||||
|
||||
Whole Lot '0 Brisk Going On...
The Egg is primed with some nice premier coal and chips... Half decent chunk of brisket with a nice 1/4" fatcap, dry rubbed with my butchers 20 spice blend and then I Saran wrapped it up tight until tomorrow's 5 hour smoke.....
Now to prep the bison sausage, bacon wrapped scallops, double baked taters and some green leafy veggie stuff that is apparently required... Dirk |
#2
|
||||
|
||||
What temperature are you cooking at? My last brisket was about 13 pounds after trimming and went 12 hours at 225 to achieve 203 internal.
__________________
You might be a king or a lowly street sweeper, but sooner or later you dance with the reaper. Make Doof Clenas Fun Again (MDCFA) |
#3
|
|||
|
|||
__________________
Ich bin Sven Hoek. |
#4
|
||||
|
||||
Sure hope this doesn't cause global climate changes...
__________________
Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
#5
|
||||
|
||||
I think I can smell it from here
It's a pirates life for me
__________________
------------------------------------------------ I know you think you understood what I said, but I'm not sure you realize that what you heard is not what I meant." [
|
#6
|
|||
|
|||
I'll have to try some bison sausage.
__________________
Ich bin Sven Hoek. |
#7
|
||||
|
||||
It does sound interesting, doesn't it?
__________________
------------------------------------------------ I know you think you understood what I said, but I'm not sure you realize that what you heard is not what I meant." [
|
#8
|
||||
|
||||
How was it?
__________________
April 13, 2016 -- The day Richard was speechless. May your hands always be busy, May your feet always be swift. May you have a strong foundation When the winds of changes shift. May your heart always be joyful, and may your song always be sung, May you stay forever young! --Bob Dylan |
#9
|
||||
|
||||
Probably still in plateau.
Sent from my iPhone using Tapatalk
__________________
gaZinTa OF THE YEAR 2007 gaZinTa OF THE YEAR 2015 |
#10
|
||||
|
||||
Still in the "dry" smokey sana?
__________________
Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
#11
|
||||
|
||||
443 Diner in Lehighton PA has it on their menu. I found it bland, however, I'm from the south and consider myself a sausage snob. |
#12
|
|||
|
|||
I'm equally snobbish about sausage.
__________________
Ich bin Sven Hoek. |
#13
|
||||
|
||||
Grandma spoiled us. She would have the pork ground, but she would season it. She make it once a year and canned it. I'm ashamed to say nobody got the recipe. This stuff from Bass Farms is excellent. Can't find it on the shelf outside of NC. http://bassfarmsausage.com |
#14
|
||||
|
||||
Quote:
8lb cut, the pic is after 2hrs. Apple juice with olive oil and water in the pans. Will wrap it tight in hd foil to get it thru the "stall" and then again plus wrapped in towels to go in the cooler for an hour after hitting 185*. One big ass experiment but should be a fairly tasty one..... P.S. - The Bison Snausage is local made and fairly zesty, and we are not faint of heart on strong tastes Dirk |
#15
|
||||
|
||||
Ah, I don't wrap, so that's why it takes mine longer. I'll have to keep that in mind though in case I need an emergency brisket.
__________________
You might be a king or a lowly street sweeper, but sooner or later you dance with the reaper. Make Doof Clenas Fun Again (MDCFA) |
Thread Tools | |
Display Modes | |
|
|