This may have posted some where else by accident, but I did a 13 pound brisket starting at 7:30 PM at 250 degrees in the smoker. Wrapped it in foil at 18 hrs, 165 deg. internal and back in the smoker for another 5 hrs. Now at 197 degrees I removed it wrapped it in plastic wrap and towels to rest for...

My son is anaphylactic to dairy products and I have made the Bratwurst recipe in the Rytek Kutas book for years using Soymilk in place of whole milk. Last time I made it i used skinless chicken thighs instead of veal and pork using Soy Milk and kept the rest of the recipe on track. Poached them in 1...

redzed wrote:How about some pictures? We need evidence!

Pictures..................uhg. Photo Bucket The worst program in the world! I should learn it better..............Until then, you'll need to trust me

So at 16 hours it was up to 177. I took it out and wrapped it tightly with foil. Back in for 2 more hours at 250 deg. that brought it up to 195 degrees. Then I wrapped it in towels for an hour and a half of rest. I would say the results were the best yet. It was fairly moist on the flat and very ten...

So I got 19 pound packer, trimmed it up a bit and put it in the smoker at 2300hrs(11:00PM). Temp running between 250 to 300 degrees. Plan on eating around 1600hrs to 1800hrs. At 1700hrs it would be 18 hours. Figuring I will wrap in for at least 3hrs at some point.......

This is great discussion. I actually had this one foiled for the last 2 hrs solid @ 250-275 degrees, and rendered plenty of liquid and fat. Next time I do a brisket, I am staying up to watch the God Father-part 2. At midnight I'm putting it on at 350 degrees and let the temp go down while I sleep to...

OK, so that one stuck. After we had eaten and the brisket cooled down I could see red liquid forming on the cutting board. Not only under cooked, but way under cooked. Seems hard to accept when it was in the cooker @ 250 degrees for 11 hrs. Two of the eleven hours it was wrapped in foil!......I wrap...

I've posted two replies on this thread and they aren't "taking"

V-465

So this one was not an epic fail, but I've done better in the past. The biggest issue I had was it was just under cooked! What a rookie mistake! It was in for 9 hours at 250 degrees unwrapped. Then wrapped in foil for another 2 hours at 250 degrees. I have never checked the temp on anything in a smo...

So I got myself a 13 pound packer to take to our cabin on Memorial day and utilize the Char-Griller offset bbq that the family has up there. Problem is, I forgot the brisket! So when I got home, I went and bought one of them Char-Griller, Smokin' Champ. I trimmed up the packer, seasoned it and put i...

I know this post is a few years old, but when I seen it I just had to reply. I'm new to this site but have been making fresh sausage for many years. I grew up in Salinas and my step Dad was "Swiss Italian". He had/has many relatives throughout the valley, down to King City and Soledad. Annually, th...

I don't know the rules but I learned they existed after I did something pretty stupid which I think you folks might get a laugh out of so I'll share. I was going to ship some stuff to the west coast and I planned on using dry ice. Somehow in my mind I got the idea that since dry ice was frozen CO2 ...

Great! These aren't gonna be smoked though. These are fresh links and patties. I will freeze them, vacuum seal them when frozen so they don't get all smashed up, drop them in the freezer once more for good measure. Then pack them in a styro shipping chest with the dry ice. So how does dry ice come? ...

Has anyone made, froze and sent sausage with Dry-Ice in a styrofoam shipping chest? I want to send my son some sausage and bacon for Christmas. I would overnight it with Fed-Ex.

Thanks,
V-465

Got me a fine deal on Picnic Roasts at 0.89 cents a pound. BBQ'd them for 9 hrs, then wrapped in foil for 2 hrs @ 200 degrees and they came out mighty fine. We had them for my sons going away party as he heads off to Nashville to start his music career.

V-465