Author Topic: Preparing for tomorrow (Read 9098 times)

Russ McDonald · « **on:** July 03, 2015, 11:15:00 AM »

This is the first attempt at doing a brisket on the smoker. Hope it is good.

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vandeman17 · « **Reply #1 on:** July 03, 2015, 11:16:53 AM »

what time should I be there? You don't mind if I dine and dash do ya?

trophyhunt · « **Reply #2 on:** July 03, 2015, 11:20:51 AM »

Yum!! don't forget the after pics, good luck!

Russ McDonald · « **Reply #3 on:** July 03, 2015, 11:21:47 AM »

Quote from: vandeman17 on July 03, 2015, 11:16:53 AM

what time should I be there? You don't mind if I dine and dash do ya?

Sound 5 or 6 ish

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Russ McDonald · « **Reply #4 on:** July 03, 2015, 11:22:01 AM »

Quote from: trophyhunt on July 03, 2015, 11:20:51 AM

Yum!! don't forget the after pics, good luck!

Will do.

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jasnt · « **Reply #5 on:** July 03, 2015, 11:25:58 AM »

good luck

lamrith · « **Reply #6 on:** July 03, 2015, 12:57:15 PM »

Looks good Russ!! I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.

Russ McDonald · « **Reply #7 on:** July 04, 2015, 04:40:35 AM »

Quote from: lamrith on July 03, 2015, 12:57:15 PM

Looks good Russ!! I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.

Well up at 4:15 am. Smoker is fired up and getting up to temp. House is smelling really good.

lamrith · « **Reply #8 on:** July 04, 2015, 08:58:45 AM »

Awesome, Mine went well. My GMG got a real workout.
11pm Thurs the two 10# pork shoulder went on, 2hrs@150*, 2hrs@180*, then 225*, came off around 9am. One foiled up at that point for stage two and back in heat. Other one got cubed up for burnt ends and back on GMG around 3:30pm. 5:45 those came off and cranked her up to 500* and did burgers and dogs.. NO burnt ends left, 1/2 the burgers, dogs and pulled pork left over..

Guess I need to not make the pulled pork and just do burnt ends and 1/2 the burgers and dogs...

Russ McDonald · « **Reply #9 on:** July 04, 2015, 06:04:11 PM »

195 internal temp. 12 hours hickory on my Master built 30" electric smoker

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Eli346 · « **Reply #10 on:** July 05, 2015, 06:45:13 AM »

That cinches it. I've got to get a decent smoker!

Bow tech hunter · « **Reply #11 on:** July 05, 2015, 08:53:49 AM »

Quote from: russ_mcdonald on July 04, 2015, 06:04:11 PM

195 internal temp. 12 hours hickory on my Master built 30" electric smoker

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I got the master built 40" when u didn't the brisket did u put it on the bottom rack because the brisket is next on my list to do and did u flip the brisket over any while it was in the smoker

Russ McDonald · « **Reply #12 on:** July 05, 2015, 10:20:19 AM »

Quote from: Bow tech hunter on July 05, 2015, 08:53:49 AM

Quote from: russ_mcdonald on July 04, 2015, 06:04:11 PM
195 internal temp. 12 hours hickory on my Master built 30" electric smoker

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I got the master built 40" when u didn't the brisket did u put it on the bottom rack because the brisket is next on my list to do and did u flip the brisket over any while it was in the smoker

Put it in the middle and never turned it. I did wrap it in tin foil the last hour. Usually do with fat cap up but I couldn't tell work the rub on so I ended up putting fat cap down. Was very tasty. Sandwiches for dinner tonight.

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trophyhunt · « **Reply #13 on:** July 05, 2015, 10:24:55 AM »

Nice job! Smoking is fun, lots of work but the rewards are good eats. Looks very good!

Blacklab · « **Reply #14 on:** July 05, 2015, 11:09:11 AM »

Outstanding

Tbob · « **Reply #15 on:** July 07, 2015, 04:46:16 PM »

I knew you knew what you were doing when I saw the yellow mustard!! Little secret that not everyone knows and when I tell them to put yellow mustard on before the rub, they ALL look at me like I'm insane! Looks good man! Nice job! I remember my first brisket still. I was nervous cause everyone said how hard it would be. Took 14 hours and came out great. Brought it to a beer tasting party and there wasn't a bite left over.

Russ McDonald · « **Reply #16 on:** July 07, 2015, 04:56:37 PM »

Did a little Internet studying and saw some old posts about brisket and pork butt. The mustard works to keep the rub bonded to the meat. Yeah it was very tasty.

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lamrith · « **Reply #17 on:** July 08, 2015, 07:38:46 AM »

Seen the mustard idea, but have never had issue with rub sticking to meat(ribs/pork shoulder) so not bothered, might have to try it sometime.
Still struggling to get brisket right, been dry my 1st two tries and not quite tender as I would like, but were a start.

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jrebel · « **Reply #18 on:** July 08, 2015, 07:58:47 AM »

Mustard rub is a must.......looks delicious. I love smoked brisket.

Carl · « **Reply #19 on:** July 08, 2015, 08:14:10 AM »

Outstanding piece of work there, Russ!

Carl

quadrafire · « **Reply #20 on:** July 08, 2015, 10:17:30 AM »

Russ are you running smoke the entire 12 hrs?

I have that same smoker. It turns out some great eats. I'd like to have it twice the size sometimes

Russ McDonald · « **Reply #21 on:** July 08, 2015, 01:57:23 PM »

Quote from: lamrith on July 08, 2015, 07:38:46 AM

Seen the mustard idea, but have never had issue with rub sticking to meat(ribs/pork shoulder) so not bothered, might have to try it sometime.
Still struggling to get brisket right, been dry my 1st two tries and not quite tender as I would like, but were a start.

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This brisket was falling apart. I made a sandwich with it today. Still taste good

You may try to wrap it in foil the last hour maybe that is the trick.

Quote from: quadrafire on July 08, 2015, 10:17:30 AM

Russ are you running smoke the entire 12 hrs?

I have that same smoker. It turns out some great eats. I'd like to have it twice the size sometimes

I ran smoke up to 8 hours then left it without smoke for the last 4. Oh yeah the 40" Masterbuilt looks awesome. I did have to stuff that brisket in there. A full rack of ribs I have to cut in half.

quadrafire · « **Reply #22 on:** July 08, 2015, 09:13:10 PM »

Even the 40 you'd still have to cut your rib slabs in half. It's only taller I believe. Still want one though!

ridgefire · « **Reply #23 on:** July 08, 2015, 09:22:18 PM »

Looks really good. I look to mop my meat with a mixture of yellow mustard, dark brown sugar and a splash of apple juice before I apply the rub.

HUNTINCOUPLE · « **Reply #24 on:** July 08, 2015, 09:32:48 PM »

Looks good Russ!

Bow tech hunter · « **Reply #25 on:** September 27, 2015, 08:37:32 PM »

Did u use beef brisket or pork?

Russ McDonald · « **Reply #26 on:** September 27, 2015, 08:40:21 PM »

Beef

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jaymark6655 · « **Reply #27 on:** September 28, 2015, 08:41:02 AM »

Looks great Russ, eating brisket right now for lunch

Fat down, 1.25 to 1.5 hours per pound at 225 to 250.
Keep meat as cold as possible, smoke ring stops forming after meat temp hits 140.
I pull mine at 190 and wrap it in two layers of foil and place a warm cooler for 2 to 4 hours to marinate in its own juices.
Only dry one I ever had, I cook to high (I use charcoal), too fast and used cheap foil with poor wrap so all the juices leaked out.

I am going to have to try this mustard thing.

GameHunter1959 · « **Reply #28 on:** October 13, 2015, 11:49:37 PM »

Quote from: Eli346 on July 05, 2015, 06:45:13 AM

That cinches it. I've got to get a decent smoker!

Whatever you do...don't buy a Bradley. The worst product I have ever spent money on. Hyped as the best. Constant issues with the units breaking. You can read all the negative comments in the Bradley chat room. I am on my 4th smoker in less than 2 years. I keep sending mine in under warranty repair. POS..

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Author Topic: Preparing for tomorrow (Read 9098 times)

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