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. SkidderDone

    SkidderDone

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    A little Sunday Santa Maria...

    [​IMG][​IMG]


    Sent from my iPhone using Tapatalk
     
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  2. BCB

    BCB

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    Has anyone used pear wood to smoke? I took down a small pear tree for a customer yesterday and I plan on setting it aside for the smoker.
     
  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Yeah,i used a ton of it a few years ago....I got a whole load from a tree service,trees were damaged in a snow storm,burned a lot of it in my offset
     
  4. Thor

    Thor

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    The hush puppies were just ok. I don't think we will get them again. Next time they will be homemade.
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Thick cut chops I brined for 24hrs 20190714_170614.jpg
     
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  6. Chazsbetterhalf

    Chazsbetterhalf

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    I stick with the shrimp. Lol
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  8. NortheastAl

    NortheastAl

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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Ok..I was having trouble postin...so its pastrami with coriander black pepper and brown sugar....this is 3 hrs in and now I'm gonna wrap for 2.5 more at 250°
     
  11. Chaz

    Chaz

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    Wasn't aware of the missing narrative, thought you were just doing a pavlonian experiment

    :drool:

    How long do you brine your pastrami?
     
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  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Its store bought corned beef flat....so prolly a couple months:rofl: :lol:
     
  13. OhioStihl

    OhioStihl

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    Pizza on the smoker. My wife had everything ready for me when I got home from work. She is a good woman.
    647CC63D-D3FB-4946-A6AC-322CF192EA88.jpeg
     
  14. Chaz

    Chaz

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    I have a co-worker who let's his brine for 2 weeks I believe.

    Good stuff though.
    :drool:
     
  15. SkidderDone

    SkidderDone

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    You do just a regular salt brine with those?
     
  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    yeah salt and soy sauce...i was to lazy to add sugar.....was only gonna brine about 7hrs but cooking plans changed so it got about 24.....no specific measurements i just kept tastin the brine as i went...good thing cause they wouldnt have survived my brisket brine for 24hrs!!
    they were fantastic...cooked to 145°
     
  17. gbreda

    gbreda

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    This is a fresh untouched brisket your brined, not a corned beef right? Brining a store bought corned beef would be like eating a salt lick :eek:
     
  18. NortheastAl

    NortheastAl

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    You’ve got to soak a store bought in water for st least 10 hours. Overnight is probably better. I did one and it comes out great.
     
  19. gbreda

    gbreda

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    I was asking if skeet used a store bought corned beef or a fresh brisket cut as yes a store bought CB would need to be soaked in just water to remove the salt, but brining the CB in salted water would be awful.

    Unless brining without additional salt is an option that I am unaware of?
     
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  20. NortheastAl

    NortheastAl

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    I don’t know if it would be worse or not. I never did do a home brine on a brisket.