Beautiful view, beautiful dog, relaxing and cooking good food. That’s what life’s about. That’s a good dayWhile shopping this morning I found the meat dept seriously lacking. Except this one whole beef brisket hiding at the end.
They did have plenty of Beef tongue and chicken gizzards though...lol.
I scooped up the Brisket and will be spending the day outside by the smoker
Good luck sirMy turkeys on now. Wish me luck.
Yes. The Dog knows what time it is...lolBeautiful view, beautiful dog, relaxing and cooking good food. That’s what life’s about. That’s a good day
Yep. I miss having a dog. They really are mans best friendYes. The Dog knows what time it is...lol
Mmmmmm, fried gizzards and okra. I miss Church's chicken making that.chicken gizzards
Pellet smokers are notorious for parts going out after about 3 years of good use. I use mine at least once a week, sometimes more. Ask around (like you are) and read up on customer service reviews, because a lot of those parts will be replaced free if you go with the right guys. Most have warranties, but with good customer service warranties aren’t needed.
Depending on what kind of charcoal grill you have you may be able to press it into smoker duty. If it happens to be a weber kettle this is really easy, and is all a lot of people use. It is by far the cheapest way to try out smoking. If you want to jump right into big cooks then the kettle won't be that great.I do
Depending on what kind of charcoal grill you have you may be able to press it into smoker duty. If it happens to be a weber kettle this is really easy, and is all a lot of people use. It is by far the cheapest way to try out smoking. If you want to jump right into big cooks then the kettle won't be that great.
For sure. It's what i used the first 5 years or so, then built a drum smoker that uses 2 levels of weber 22.5" grates. Still use that after 15ish years, just bought a small zgrills last year on black friday for under $200.Yep....buddy does pork butts all the time on a Weber Kettle.
Nice. That old smoke wagon looks like it’s getting the job done. Looks good.Decided to try an approach I've seen on Youtube recently and injected a USDA Choice brisket I picked up from GFS with Wagyu tallow. It's been on since 1:45 at 275* and once it gets to the color I'm looking for and the fat has rendered enough I'll be wrapping it with butcher paper & more tallow to finish it off. Planning to have it for dinner tomorrow so it'll get a nice long rest in the cooler before I pop it into the oven at 145* to hold until I'm ready to slice it up.
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About 155 right now. Been basting with delicious butter every 20 minutes or so, plus injected with a butter garlic broth mix. Hope it turns out good.
I bought a Weber upright smoker at a garage sale to give smoking a try. It was cheap and worked ok. It did require a little more work but I did a 12# turkey and it was great. So I moved up to a ceramic smoker... again bought it used but it was like new. There are a lot of options and some are overkill but buy what you like! Lots of folks buy a couple or more before they settle into what fits them. Electric, charcoal.. pellet.. lots of choices. Good luck!Alright so...I want to give smoking a try...but I want to try it out as cheaply as possible to see if I'm really into it. Suggestions?
I have smoked meat using a hole I dug in the sand and a cardboard box. There's no magic to it, you just need to burn a clean hardwood fire (thin to invisible smoke) that's large enough to maintain the temp you want and hold it there. Controlling airflow works but produces a dirtier fire, adjusting the size of the fire to get your temp is the best way to go.Alright so...I want to give smoking a try...but I want to try it out as cheaply as possible to see if I'm really into it. Suggestions?