Author Topic: Brisket and poppers (Read 5661 times)

Mossy · « **on:** February 24, 2011, 11:31:09 PM »

Had a small 3.5lb half of a brisket from my pastrami smoke. Made up my own rub, left overnight in fridge. An hour on the counter while warming up smoker and shoveling some snow. 225 until 175 with hickory and cherry, apple juice and water in pan and spray every hour. An hour in the cooler after that. Forgot to inject but no complaints on this end. With the poppers I went with halves since the peppers were huge this go around, have plenty more in the fridge for friends tomorrow. Same smoke, 2 hours. Definately warmed us up on a day like this.

carpsniperg2 · « **Reply #1 on:** February 24, 2011, 11:41:09 PM »

Now mossy to much smoke in the diet is a bad thing

You better send some of that my way

Looks great. I have been a bum! I have not used my smoker in a month

Good thing I already had about 60lbs of summer sausage and sticks done

it would be a long winter without them. I am going to have to pull out a brisket and smoke it up in the next couple of days, after drooling over your pics. Those look like some of the best popper I have ever seen! Wrapped with BBB

JimmyHoffa · « **Reply #2 on:** February 24, 2011, 11:58:48 PM »

I don't know if words can describe how delicious that looks...

NWBREW · « **Reply #3 on:** February 25, 2011, 02:42:08 AM »

dogtuk · « **Reply #4 on:** February 25, 2011, 04:43:09 AM »

Good Job Mossy out in the snow too boot very nice

gotshot · « **Reply #5 on:** February 25, 2011, 04:49:12 AM »

Nice job. Brisket rocks, but yours looks way better than mine ever has.

Blacklab · « **Reply #6 on:** February 25, 2011, 08:13:34 AM »

That looks like good eats right there

I wouldn't even attempt that with my masterbuilt 40 with those weather conditions

CAMPMEAT · « **Reply #7 on:** February 25, 2011, 08:18:13 AM »

Any of you guys smoke Tri-Tip roasts ? They are the best.

Mossy · « **Reply #8 on:** February 25, 2011, 08:52:45 AM »

Thanks guys! The only downside is that being so small, less surface area which leads to less burnt ends

Those were my favorite part.

Mossy · « **Reply #9 on:** February 25, 2011, 05:27:34 PM »

Quote from: carpsniperg2 on February 24, 2011, 11:41:09 PM

Now mossy to much smoke in the diet is a bad thing You better send some of that my way

Looks great. I have been a bum! I have not used my smoker in a month Good thing I already had about 60lbs of summer sausage and sticks done it would be a long winter without them. I am going to have to pull out a brisket and smoke it up in the next couple of days, after drooling over your pics. Those look like some of the best popper I have ever seen! Wrapped with BBB

Don't know if I could go a month without throwing something in the smoker but then again I have the "problem". Looking forward to your brisket results.

Jason · « **Reply #10 on:** February 25, 2011, 05:29:33 PM »

Mossy..the grub looks awesome!

WCTaxidermy · « **Reply #11 on:** February 25, 2011, 08:33:51 PM »

Mossy, that looks awesome. It looks like you got just as much snow as we did. I'm ready for spring. John

FC · « **Reply #12 on:** February 25, 2011, 08:36:30 PM »

I keep coming back to look at the pics..looks so good!

quadrafire · « **Reply #13 on:** March 01, 2011, 09:40:34 AM »

Geez Mossy -----You are on a tear with the smoker. Did you grill or smoke the poppers to get the bacon that crisp??

Mossy · « **Reply #14 on:** March 01, 2011, 06:22:58 PM »

Smoked them. Never made halfers before but it works well with a smoker cause it browns it all the way around, can't do that on the grill(unless you don't like cheese).

wsucowboy · « **Reply #15 on:** March 01, 2011, 09:21:58 PM »

that looks delicious!

huntlakewood · « **Reply #16 on:** March 02, 2011, 02:24:26 PM »

Thats it I dont like you no more I have drool dripping on my pants and it looks like I wet myself.

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