Just had to look up a “FireBoard” and watched a 13 minute video. Looks cool, might get me into doing more meat.
I’m going to use my stimulus money to buy a smoker and a brisket. Last time I checked a whole untrimmed bricket was $105. Egads.
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Holy cow!
I get ‘choice’ from Kroger when they’re on sale. I’ve never paid more than $2/lb
I did some Salmon last night. I still haven’t done a fully brined and smoked salmon. This one I was able to brine for 4 hours before putting it on the pit. After the brine, all I put on it was some rosemary and honey.
I got into a little bit of a hurry and ended up having to raise the temp on the pit to 250 to finish it. I wanted to run it slower, longer.
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I joined the club. I have a charcoal smoker, a gas smoker, and an electric smoker. Now I have a pellet smoker.
Evidently these grills are hard to come by. Everything is back ordered. I bought the floor model at Homeless Despot. I would have bought the Timberline 1300 but I couldn’t find it around here and I wanted to get this taken care of. So I cheaped out and got the Pro 34. Big enough for most of what I need. I’ve been working on remote sensors so I don’t really need the wireless features. Less stuff to break.
The roast is a sirloin pork roast I did sous vide. I just want to get a smoke on it now. A little hotter than I really need it for the roast but since I have the ribs on, I figured it wouldn’t hurt. I’ll take it off when it gets to temp.
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You gonna love it!!
I have a Ironwood 885, one of the best investment I made.
Just spring for one of the FireBoards 
I Love mine.
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I can monitor 6 temps from Walmart while picking up more beer
In all honesty… My last temp probe worked very well. It was wireless and the receiver would pick up pretty good to about 300ft if there were no walls. Unfortunately, at the new house it could only reach the middle of the breakfast room and not my office.
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Now I am definitely going to make my own. This gives me some ideas of features to add. With electronic parts so cheap, you could build several of these for that cost. But it does take time and some know-how to tame the magic smoke dragon.
My Green Mountain Grills Davy Crockett was well under $400, though it’s their smallest model. Designed to fit easily in the back of your pickup for tailgate parties. I’d have a really tough time building one for less. And I can pretty easily do 10 lbs of meat…
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I think Marion is referring to building a wireless Temp probe, not the pit itself.
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Ten hours. Coriander, granulated garlic and onion, black pepper, salt, cardamon, mustard seeds all fresh ground for seasoning.
Excellent smoke flavor. Not overpowering at all. I did have to learn that before you put a brisket on to cook for a day, you better have enough pellets. Didn’t think of this at all when I started so had to make a run to the store after the first hour! Many folks don’t like a real strong smoke flavor. I’m very impressed with how balanced the flavor is. Great beef predominant flavor doing it at 250. I trimmed the fat cap and layed the brisket on top of it so it din’t get a top ring, just the side. First caprese of the summer. That is my own vinegar I make from a Norton wine a buddy of mine makes. Don’t tell him that his wine makes a better vinegar than a wine! And it is an amazing vinegar.
Final plating. Just the pefect summer meal!
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Wow just beautiful I I have not tried brisket yet now I will have to try it just looks just to wonderful not to. How long?
I’ve been smoking a lot of things on the pellet smoker. It’s so easy to get up and running that things I’d normally cook in a skillet or baked have been getting smoked now.
The latest is I got a cajun stuffed chicken from Kroger and smoked it instead of baking it. It was very very tasty. No pictures, though. Too busy eating to take any
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10 hours was just perfect at 250°. I’d do 225° for 12 hours but that is hard to manage eating at a reasonable hour in the evening. Whole brisket is a challenge because it varies in thickness. You want it still sliceable but tender. I get brisket all the time at restaurants that dry it out too much be pushing the heat. I took all the fat cab trimmings and lined the grill with it to place the flat on top of so it didn’t dry.
There’s a huge science to smoking brisket and a whole state full of experts.
I smoke mine around 250F or so. I tried to smoke one at 225F once. It took a lot longer to finish and I didn’t find it any more flavorful or tender, so I stopped that.
I don’t smoke based on time, but by temp. I set my probe at 195F on the meat. When it hits that temp, I take a second meat probe and poke it into the flat of the brisket. If it goes in with little resistance, then it’s done. If it doesn’t then I close the pit and set the meat temp alarm for 5F higher.
Most briskets are done between 200F and 205F, but not all are alike and take roughly 1-1.5 hours per pound. I mostly do 13 lb whole packer briskets. I trim a very small amount of the extra fat off of the brisket.
There’s also a lot of debate as to whether you should smoke the brisket fat side up or fat side down.
Arguments for fat side down is that steam rises so that as the fat cooks, the steam will rise up into the meat. The second pro is that having the fat between the meat and the fire, it keeps the heat from drying out the meat directly.
Arguments for fat side up are that as the fat renders, it will baste over the meat. Some consider this a con in that as the fat renders off the meat, the seasonings will just drip off the side. Not sure I believe that as having the fat side down would do the same thing. Another pro is that the fat won’t stick to the cooking grate when you take the brisket off.
My personal belief is that it doesn’t matter. I personally smoke mine fat side down.
Either way, I’ve never had anyone go home hungry.
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More family arguments on how to cook a brisket than who is in the white house!!
That’s how i was taught.
this is another fist fight for some.
the other is foil or no foil or some call the TEXAS CRUTCH.
and dont start on chili, oh boy…
If it has beans, it’s stew…
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You can pick them out, or not eat it… more for me.
The latest seems to be not only foil or no foil, but if you foil, do you use aluminum foil or brown paper. You can thank some supposid ‘god of bbq’ in Austin for that last one.