In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. ReelFaster

    ReelFaster

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    I might be the few that finds it therapeutic and enjoys it. With that said I can understand having a thin steel pit that you need to feed it every 15 minutes, but even then with my OKJ I loved it. It was like a happening for me being a pyro all day.

    Not sure about Sassafras, I think that's a no-no by some, I just avoid it although smells amazing, we burn in the stove often. Oak is my vote.

    Depending on what you got a full packer brisket or just the flat or point. If it's a full, trim is key make sure you take that fat cap down to 1/4" so it can try and render. Nobody wants an unchewable piece of fat. You can also try separating them, much more forgiving to smoke the point or just the flat and shorter cook time.

    I smoke mine the day before and hold it overnight in a warmer, game changer, truly!
     
  2. buZZsaw BRAD

    buZZsaw BRAD

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    Ive heard that about sassafras, but the bark and roots contain most of the carcinogens from what my brief research indicated.

    Not sure of the cut. She had it butchered and all the meat was vacuum sealed and frozen.

    I guess I'll enjoy the day, just not looking forward to getting up that early. I like manning the fire. Ill have the fire pit going as well. Sometimes I'll pre char the smoker chunks. Probably whip up more lump charcoal too.
     
  3. ReelFaster

    ReelFaster

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    Prep the night before that will save you a bit of time in the AM. Trim it, season it and just wrap gently and into the fridge. Have your pit loaded up and ready to go with the flick of a match.

    First thing in the am, take it out & let it get a little acclimated and get that pit fired up.
     
  4. metalcuttr

    metalcuttr

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    ribz.jpg barsign.jpg Ribz on at 10 this AM. All day smoke. Pellet smoker with Alder, Pecan and a bit of Hickory! I will spritz with Apple cider/vinegar mix. Also a "Backyard Bar Sign" that I am cutting out for our next family and friends gathering here!
     
  5. metalcuttr

    metalcuttr

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    pie1.jpg pie2.jpg
    Done Ribz and a deep dish apple pie. Also had cornamacob and some veggies. Stuffed right now. Unfortunately have to go in for a fasting blood draw tomorrow AM. Poor planing on my part. Dr. will probably slap me when he sees my blood sugar numbers! On the good side my A1C should not be effected by one indiscretion!:whistle:
     
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