Been trying to motivate myself to do a nice smoked, slow cook brisket for a few weeks now.

Ron

Just do it.

My son used the Pit Boss for this.

 

Just do it.

My son used the Pit Boss for this.
View attachment 183483

I still use an old Webber Grill with indirect heat and well soaked wood chips. Sometimes I cheat and use the grill for 6 or 7 hours and then the oven for the balance for a total of like 12 to 13 hours. Damn, brisket is good and maybe it's about time I did one.

Ron

 

Been trying to motivate myself to do a nice smoked, slow cook brisket for a few weeks now.

Ron

And I've been trying to motivate myself to learn to do a nice smoked, slow cook brisket for a few years now...

 

A son-in-law, daughter and family were here last Thursday. We did about 15# of spare ribs and some chicken in a smoker I picked up used last year in Westlake (that's for Reloadron's benefit). Made by a welder (signed: Spanos) from an old compressor tank. Very heavy, holds heat, and smokes well. Short story, I warned my SIL about how hot ash burns, but perhaps not enough, and we got distracted. At least we had enough left for dinner. Unlike our past ventures, no one asked for seconds, not even the grill boss. Very crispy but great taste. He has a great seasoning mixture. As for pictures, I can refer you here.

 

And I've been trying to motivate myself to learn to do a nice smoked, slow cook brisket for a few years now...

It's in the Texas genetics for me. I've been watching BBQ being made since I was knee high to a duck.

One of the easier ways is to make a Butcher Paper (no wax) Brisket.
The end process makes a big difference in texture and flavor.

Let the brisket rest (we use a old cooler to trap the moisture) for at least 1 to 4 hours! Repeat, because it’s so important: Let the brisket rest!
https://texasbbqposse.com/2016/12/cooking-butcher-paper-wrapped-brisket.html

 

I like my brisket corned and spiced. Down here it's Boston Butt pork. Which is actually the upper pork shoulder cut. Smoked low and slow. You can rub it if ya think ya have to. And the sauce is for after it's smoked about a day or at least all night and pulled apart. If done right it is so tender you can pull the shoulder blade out with your fingers.

 

If done right it is so tender you can pull the shoulder blade out with your fingers.

That's why they call it a pig picking.

When I lived down in the Carolinas I did my share of pig roast including making the sauce by the gallon, actually gallons. That was some really fine eating. I still have a great free cookbook from the North Carolina Pork Growers Association. The book was free, all I did was mail them a letter requesting it.

Something I have been kicking around and never done is smoke a bunch of turkey wings. Has anyone been there and done that? I was thinking a wood like apple or cherry. Something light for poultry.

Ron

 

Lots of arguments round heah about what Barbeque is...

 

The video and music was pretty good. Loved the reference to the North.

Ron

 

That's why they call it a pig picking.

When I lived down in the Carolinas I did my share of pig roast including making the sauce by the gallon, actually gallons. That was some really fine eating. I still have a great free cookbook from the North Carolina Pork Growers Association. The book was free, all I did was mail them a letter requesting it.

Something I have been kicking around and never done is smoke a bunch of turkey wings. Has anyone been there and done that? I was thinking a wood like apple or cherry. Something light for poultry.

Ron

I want to smoke fish, then bottle it for storage. I'm thinking one of those smokers that are sort of square so you can hang it.

If I'm able to retire it may well be one of my hobbies. Keeping my kids and I with a pantry of bottled meat.

kv

 

Back when I was fishing offshore I had lots of King Mackerel. Each one dressed out around 15-20lbs. Lots of smoked mackerel. Don't see much anymore but smoked Mullet was a cottage business around here. Catch the big bulls in the creek castnetting, split them heads and scales on and brine them. Then smoke over an open oak smudge. I'd go the grocery store and sometimes there would be an old lady out front selling them for not much at all just to make "egg money". Good eating.

 

Back when I was fishing offshore I had lots of King Mackerel. Each one dressed out around 15-20lbs. Lots of smoked mackerel. Don't see much anymore but smoked Mullet was a cottage business around here. Catch the big bulls in the creek castnetting, split them heads and scales on and brine them. Then smoke over an open oak smudge. I'd go the grocery store and sometimes there would be an old lady out front selling them for not much at all just to make "egg money". Good eating.

Even during my Carolina coastal days I was never a big fan of Mackerel. Just too oily for me and having grown up on Long Island fish was always a mainstay. Always liked good smoked fish too.

Must have been maybe 35 years ago I attended a measurement equipment conference in Denver CO. I was buying quite a bit from Fluke at the time and every night would visit their hospitality suite. Fluke was pretty cool as in addition to good open bar they featured products from their home state of Washington. The smoked salmon was absolutely the best I ever had. Years later I remembered where it came from. Larry's Smokehouse was the place. Larry retired and his daughter now has the business along with her husband and every now and then, especially around holidays, I give them a call and order 4 or 5 pounds of the salmon. Still have a few pounds we will take down to my sisters in a week for her birthday and family gathering. Vacuum packed and sealed the stuff is as great as I ever remembered. I don't order online as I enjoy talking to them on the phone and they have gotten to know me. I even send the stuff to friends as a Christmas gift. While not cheap by any standard I have no problem paying the price.

I also love smoked white fish, cod, red and black drum and while I eat it just not real fond of Mackerel but they were fun to catch. I would feed my dog the bluefish and she lived a long healthy life.

Ron

 

I want to smoke fish, then bottle it for storage. I'm thinking one of those smokers that are sort of square so you can hang it.

If I'm able to retire it may well be one of my hobbies. Keeping my kids and I with a pantry of bottled meat.

kv

Never smoked fish. Maybe it's time to invest in a good smoker or make one. I sure as heck have the time on my hands.

Ron

 

Smoked King Mackerel dip. I do not really like cooked Kings, Spanish, on the other hand, is great. My son is in Seattle so we get some Salmon. My father-in-law worked in Portland OR many years ago and they would take the salmon they caught to a cannery to smoke and can for their cut of the salmon. He would always take a few cans of smoked sturgeon in trade also. It is even better than the salmon. I found a cannery online out there that has it but it's ~10-15$ a can the size of a tuna can and a bit deeper. When I lived in IL long ago we would go to the Navy Pier in Chicago and buy smoked lake trout or bass that was great.

 

Never smoked fish. Maybe it's time to invest in a good smoker or make one. I sure as heck have the time on my hands.

Ron

Make one ... and stuff it with as many sensors and displays as you can... then show us how you did it..

 

The one we have has 3 rack in it for fish or chicken. For butts 2 racks will hold 6 butts. Propane burner turned all the way low once started and chip box and a big water bowl. Close all the vents and smoke using pecan/hickory or oak which there is lots of around here.

Not this make but same build.

https://www.lowes.com/pd/Masterbuilt-MPS-140B-Black-20-lb-Cylinder-Piezo-Ignition-Gas-Vertical-Smoker-Common-40-in-Actual-43-504-in/1000600337

 

Make one ... and stuff it with as many sensors and displays as you can... then show us how you did it..

I thought about it, and did come up with a circuit. Work intruded, if there is anything to glean from the work #12 put into it maybe something worth looking at.

kv

 

There is a small place near Atlanta, Patek Meats. Polish/Czech folks and their smoker is large enough to drive a forklift into and there are 3? of them. Applewood smoked bacon slabs cut to order that used to be cheaper than you could buy regular bacon for at the grocery. Still 5$/lb. Every time we or anyone we know goes that way there is a shopping list of things to buy. Real Old Country sausages/salamis and first quality fresh cuts of meats and lots of smoked meats. Some of the best I ever had anywhere and now they are doing online sales. Now when we go by there it's usually a long line waiting outside to get into the small place. It's that good and the word has spread.

https://www.patakmeats.com/products/

 

Speak of the devil... this is what I'm having at this moment:

 

Stage one of the new cooking station is done.