Popular Post El Presidente Posted February 19, 2017 Popular Post Share Posted February 19, 2017 Pulled out the Brisket 6am this morning. 20 hours all up at 190F. Cut off a slab later in the morning and headed to mum and dad's for a brisket lunch. Magnificent 25 Link to comment Share on other sites More sharing options...
dflan82 Posted February 19, 2017 Share Posted February 19, 2017 Not even hungry but I'll take a plate A smoker will definitely be on my wishlist for 2017! Link to comment Share on other sites More sharing options...
Chefalan86 Posted February 19, 2017 Share Posted February 19, 2017 Perfection! Link to comment Share on other sites More sharing options...
miurajus Posted February 19, 2017 Share Posted February 19, 2017 Looks like mission accomplished!! PSP brisket let's go! 1 Link to comment Share on other sites More sharing options...
Dmpotocek Posted February 19, 2017 Share Posted February 19, 2017 Not even hungry but I'll take a plate A smoker will definitely be on my wishlist for 2017!A smoker was one of the best things I bought last year. I have a Masterbuilt digital electric smoker and it couldn't be any easier to crank out consistently good BBQ. Sent from my iPhone using Tapatalk 3 Link to comment Share on other sites More sharing options...
MaxG Posted February 19, 2017 Share Posted February 19, 2017 47 minutes ago, Dmpotocek said: A smoker was one of the best things I bought last year. I have a Masterbuilt digital electric smoker and it couldn't be any easier to crank out consistently good BBQ. Sent from my iPhone using Tapatalk Same here. One of the best purchases I've made. - MG 1 Link to comment Share on other sites More sharing options...
Popular Post GrouchoMarx Posted February 19, 2017 Popular Post Share Posted February 19, 2017 I've done brisket before too - along with a bazzilion other things on my big green egg. My favourite is baby back ribs, and pulled pork. 5 Link to comment Share on other sites More sharing options...
tsolomon Posted February 19, 2017 Share Posted February 19, 2017 Looks good Rob, I usually smoke at 225F and try to hit about 203F to call it done. I have a Traeger Pellet grill and enjoy smoking a brisket or pork shoulder. My wife makes a great barbecue sauce and cole slaw to go with dinner and leftovers usually turn into tacos. Smoked a salmon on a cedar plank the other night and it was fantastic. Still trying to find a place to consistently get good baby back ribs to smoke. 4 Link to comment Share on other sites More sharing options...
MahDooRow Posted February 19, 2017 Share Posted February 19, 2017 A few years ago I gave up all meat except fish, but damn that looks good! Link to comment Share on other sites More sharing options...
BuzzArd Posted February 19, 2017 Share Posted February 19, 2017 3 hours ago, Dmpotocek said: A smoker was one of the best things I bought last year. I have a Masterbuilt digital electric smoker and it couldn't be any easier to crank out consistently good BBQ. Sent from my iPhone using Tapatalk I had one of those back when they first came out. What a headache....! Assume you're meaning the one the size of a dorm fridge? That first issue was too well insulated and I couldn't cook at low temps and make smoke at the same time. Had to be a minimum 225, and even then it basically didn't smoke at all. Would reach temp really quickly and held it efficiently due to that foam insulation. The chips over the heating element never smoldered after initial target temp was met. Then, if you opened the door, you got a fireball flash in the face as a rush of oxygen met that hot wood trying to combust. Also, the door seal would heat, misform and then pop the door open. Same result. Huge fire. I desperately wanted to get air into that cabinet (short of tossing it and getting a new unit by another maker, and I was about there after three years of Thanksgiving turkeys) so I took a 2 1/2" hole saw and drilled a chimney hole in the top, lined it with an old beer can and started the redneckification of that damned hot box. Fixed the door by riveting a galvanized gate latch to it to prevent meltdowns, and then called Masterbuilt for a new door seal (mine was well done at that point). "What model do you have sur...?" I told her. "What serial number...?" I told her. "Oh, well that unit was recalled due to a fire hazard, sir..." Very nice of you all to inform me. "We can send you at no charge a replacement seal and a kit to limit oxygen to the woodbox to prevent further fires, sir." Yes please, do that. Walking through a Cabelas several years after this and holy cow, they coulda at least slung me something for my field research, because that unit now has a roof vent (not as classy as mine) AND a gate latch (assume not galvanized...? I hope they perform better now, but this past fall my "Experimental Recall" as I used to call it went to the dump. Permanently. The LCDs in electronic unit up top were failing and I couldn't read temp settings, and then the buttons went as well. At $70+shipping of $15 I decided to play it Taps. Was going to turn my back on Masterbuilt forever for denying me royalties on my discoveries.... But I did like their new uninsulated electric unit that was NOT digital. A simple potentiometer and element, each easily replaced caught my eye. It was also built on 12" legs which was appealing. And Cabelas Christmas deal price sealed it for me. Have used it three times since November and I like it. It does drip terribly and I should get a metal drip tray to put under it, but otherwise I'm happy. Might drag it out today after reading this thread... That's some good looking food, y'all. 1 Link to comment Share on other sites More sharing options...
Popular Post LGC Posted February 19, 2017 Popular Post Share Posted February 19, 2017 Electric is good for convenience and ease. Try out a coal burner if you're looking for a proper bark. Don't forget the burnt ends!! Try not to get too hung up on temps. Feel is important, especially for large cuts of meat where cooking temps aren't uniform 17 Link to comment Share on other sites More sharing options...
Aussiegoldsmith Posted February 19, 2017 Share Posted February 19, 2017 Nice one mate!Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Aussiegoldsmith Posted February 19, 2017 Share Posted February 19, 2017 Smoking a pork shoulder in Southern Indiana!Sent from my iPhone using Tapatalk 4 Link to comment Share on other sites More sharing options...
dominattorney Posted February 19, 2017 Share Posted February 19, 2017 Looks good Rob. My ribs are going on in a few hours. Link to comment Share on other sites More sharing options...
Popular Post Jefferson Posted February 19, 2017 Popular Post Share Posted February 19, 2017 Looking good guys. Rob, what does your BBQ rig consist of these days? I've been using these past 10 years a Cyprus kamodo cooker. And these past 5 years have paired it with a Cyber Q II controller. Sure makes long cooks easier and less worrisome. I'm perfectly comfortable leaving things go over night with this set up. I did two slabs of baby backs earlier this week and spent most of the 5 hours out on the patio its been so nice weather wise. 6 Link to comment Share on other sites More sharing options...
Popular Post Danimalia Posted February 19, 2017 Popular Post Share Posted February 19, 2017 Oh God, FOHers make some amazing looking food. I'm available as a dinner guest, FYI... Haha 5 Link to comment Share on other sites More sharing options...
SignalJoe Posted February 19, 2017 Share Posted February 19, 2017 Well done indeed Senor Presidente. Inspired by your post in 24:24 I fired up the smoker and cooked a nice Prime brisket last night (still have not slept). In my delirium and hunger I forgot to photograph it before my friend, his family and I devoured it. Nothing like well cooked brisket! 3 Link to comment Share on other sites More sharing options...
Mattb82 Posted February 19, 2017 Share Posted February 19, 2017 Looks great Link to comment Share on other sites More sharing options...
Popular Post PigFish Posted February 19, 2017 Popular Post Share Posted February 19, 2017 Rob, I think you guys on the prison continent need to learn about try-tip...! Enjoy! -Piggy 5 Link to comment Share on other sites More sharing options...
skalls Posted February 19, 2017 Share Posted February 19, 2017 I use every meal as an excuse to BBQ something. Another cherry smoked chicken tonight =) 2 Link to comment Share on other sites More sharing options...
hjmclain22 Posted February 19, 2017 Share Posted February 19, 2017 3 hours ago, Brandon said: Electric is good for convenience and ease. Try out a coal burner if you're looking for a proper bark. Don't forget the burnt ends!! Try not to get too hung up on temps. Feel is important, especially for large cuts of meat where cooking temps aren't uniform Now that's how it's done!!!! 1 Link to comment Share on other sites More sharing options...
polarbear Posted February 20, 2017 Share Posted February 20, 2017 The missus bought me a gas smoker for Christmas and keeps telling people its the only gift shes ever bought me that has benefitted her directly Been playing around with brisket and pulled pork for the last few months Loving it 2 Link to comment Share on other sites More sharing options...
SloppyJ Posted February 20, 2017 Share Posted February 20, 2017 13 hours ago, Dmpotocek said: A smoker was one of the best things I bought last year. I have a Masterbuilt digital electric smoker and it couldn't be any easier to crank out consistently good BBQ. Sent from my iPhone using Tapatalk I second this. I have a really nice weber but I find myself using my electric smoker about 95% of the time. It's so easy to put something on before bed and let it roll throughout the night. 1 Link to comment Share on other sites More sharing options...
Danimalia Posted February 20, 2017 Share Posted February 20, 2017 11 hours ago, PigFish said: Rob, I think you guys on the prison continent need to learn about try-tip...! Enjoy! -Piggy Let me be the first to take the courageous position that BOTH tri-tip and brisket are good to eat. 1 Link to comment Share on other sites More sharing options...
SloppyJ Posted February 20, 2017 Share Posted February 20, 2017 Tri tip reverse seared to medium rare is the way to roll. Link to comment Share on other sites More sharing options...
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