Brisket overnight smoke this past Saturday. Ended up running it 14 hrs. Pretty good but not my best! Certainly scratched the itch anyway. Sorry no great pics on the end product just the crappy one from inside the kitchen...usually if i take the pic outside it exaggerates the smoke ring
Hmmm....... The saying is there's a first time for everything. I guess there's a last time for everything too.... Time will tell...
Every time I read the beer brewing thread, I think about the grilling smoking food thread. Every time I read the grilling smoking food thread, I think about the beer brewing thread. It's a viscous cycle, lol
I mixed up a batch of pork/venison sausage this morning. I'll let it cure overnight, stuff it into fiber casings and smoke it tomorrow. I'm not sure what it is technically, but it's a lot like summer sausage.
Brisket question? (last time I made one I was in my teens, my other half insists on doing all meat since 1990, except ground beef lol. PITA sometimes but I will not complain about all the cooking he does ) Since the smoker a few years ago he tried and was happy but it was so dry and tough tbh. The recipe I learned was oven. This brisket is a few years old, so crock pot. When searing before the crock pot does it need a seasoning rub? Or just salt pepper onion garlic powder?
That's all preference. Me personally I think less is more with beef so salt pepper garlic is all I need, and sometimes I'll even skip the garlic. I would season it that way before the sear though, yes.
