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Old 07-23-2013, 02:41 AM   #81
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Go onto the net and search ALTON BROWN.. "Good Eats" (food network) and all will be solved Lots of video "how to's" great recipes etc.

loved his show! learned a lot and it was very entertaining too!
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Old 07-28-2013, 02:37 PM   #82
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smoking an grilling! the smell of smoke and meat cooking makes my stomach rumble and my mouth water.

summertime many of us cook a lot of hamburrgers and hotdogs on the grille outside. and trust me, when just about anything is cooked outside on the grille it tastes better.

i am one of those who believe that just about anything can be cooked outside if the proper preparations ae taken. i have cooked full meals on camping trips over a campfire. never needed an RV with a microwave, a stove and an oven!

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Old 07-28-2013, 05:37 PM   #83
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Balota is coming to visit at the end of the week. We are going to try smoking a brisket on my smoker. Neither of us have ever done this before. We're hoping for some good luck.

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Old 07-28-2013, 06:12 PM   #84
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Balota is coming to visit at the end of the week. We are going to try smoking a brisket on my smoker. Neither of us have ever done this before. We're hoping for some good luck.
Alegro brisket sauce injected and soaking around trimmed brisket. I use unscented trash bags for uniform coverage, let marinate for overnight or less depends on how much time you have. Rub liberally with a dry rub. Set wood smoker to 175 to 225 don't smoke to high or you will dry it out by cooking juices out of it. Smoke for at least 4 hours to get a good smoke ring going. Longer on pellet smokers. Now comes the most important part. Wrap in brisket in heavy duty foil so it can hold in juices/moisture. 250 degrees give or take 25 degrees 275 won't hurts it but you don't want to burn the bottom. Let cook wrapped until internal meat temp is at 200°, very important otherwise it will be tough. Once your internal temp is reached, move to a clean empty beer cooler to help finish off. It will be way to hot to slice and doing this will help with tenderness, it's still cooking in the foil. You now have a three to five hour window on when you can serve it. It will still be hot when removed from cooler. I use this method at every bbq cookoff I've been in, and we have placed in every one.
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Old 07-28-2013, 07:38 PM   #85
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Balota is coming to visit at the end of the week. We are going to try smoking a brisket on my smoker. Neither of us have ever done this before. We're hoping for some good luck.
Good Luck! Take lots of pictures!
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Old 08-04-2013, 11:46 PM   #86
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Balota is putting together my smoker. We bought a brisket we're going to attempt to smoke tomorrow.

Here's a video of him putting together the smoker.......

https://www.youtube.com/watch?v=z--oPgOdPNg

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Old 08-04-2013, 11:59 PM   #87
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Balota is putting together my smoker. We bought a brisket we're going to attempt to smoke tomorrow.

Here's a video of him putting together the smoker.......

https://www.youtube.com/watch?v=z--oPgOdPNg
I hope Balota doesn't see that video before he is done putting it together!
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Old 08-05-2013, 01:07 AM   #88
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I hope Balota doesn't see that video before he is done putting it together!
He didn't see it until he was done but he couldn't figure out why I was laughing hysterically in the lounge chair while he sat on the ground and put the smoker together.
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Old 08-05-2013, 05:02 PM   #89
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Okay. Approximately how long to smoke an almost three pound brisket?

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Old 08-05-2013, 05:34 PM   #90
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Okay. Approximately how long to smoke an almost three pound brisket?
This is what I had posted on another forum, might help you with the Brisket.

OK here is the recipe for smoking a brisket that I shared with Oldog, Great stuff.

Here is how I did it.

I cut mine into 3-4 pound chunks. It will take roughly 60 minute per pound at about 225 in the smoker.

I put mine on at 7:45am and it was done by noon.

Put it on and let it smoke (I use mesquite wood chunks and hardwood coal mixed).

When it hits 150 degrees inside pull it off (Took mine just over teo hours)and wrap it in foil with a little beer, water or apple cider vinegar, I used the vinegar. Wrap it good so it holds everything in.*

Put it back on the smoker until it reaches between 195-205 (I pulled mine at 200 even)(Another two hours or so), Don't open the foil. Wrap it in a large towel and put it in a cooler just bigger then it. ( I used one of those frezer/Heat bags you bring stuff home from the store in. Let sit 4 hours, minimum of 2. I did about 4-1/2.

I then unwrapped it and tossed it on my gas grill for about 10 minutes to crisp up the outside (not needed unless you like it that way)

Sliced it about 1/4" thick cuts and put it on toasted rolls. It was unbelievable.

Here is the rub I used.

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder


And of course a pic of it.

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