whats for dinner tonight

[EL TATE]

Thanks TRN, hoped you'd chime in here. I couldn't afford the gamble on 15 people eating, so I erred on the side of too soft vs tough. in commercial situations, we'd hold in the sham at 125* for up to 15 hrs AFTER they were done, but i think i pulled from the smoker early, because the moisture was still on the surface when i wrapped it. didn't know you could re-fire to crisp up the bark, but next time I'd rather just keep it on smoker for the whole cook.

how long do you rest in paper, and do you rest after paper?

[Nate]

good job tate!!!!

I echo Charles on the butcher paper.

if in the future you want brisket, give this a try.  do exactly as he says (no temp probe in it) and youll be good.

https://www.bbq-brethren.com/forum/showpost.php?p=3057690&postcount=4

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

[Nate]

Thanks TRN, hoped you'd chime in here. I couldn't afford the gamble on 15 people eating, so I erred on the side of too soft vs tough. in commercial situations, we'd hold in the sham at 125* for up to 15 hrs AFTER they were done, but i think i pulled from the smoker early, because the moisture was still on the surface when i wrapped it. didn't know you could re-fire to crisp up the bark, but next time I'd rather just keep it on smoker for the whole cook.

how long do you rest in paper, and do you rest after paper?

i have held it in a small cooler that was preheated with boiling water and wrapped in a towel for 3-4 hours

[TexasRedNeck]

Nate’s on point. I rest at least 3 hours in a preheated cooler. It will stay warm enough to serve for 6 hours.

When I’m under pressure I just start earlier knowing I can hold for up to 6 hours. That gives me a 3 hour window.


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[Sammconn]

Well I did a hybrid.
6 hours in smoker.
4 hours in oven foil wrapped.
Let rest for about 6 or so in the oven.
Hit it with low heat to reheat.

Bark formed up.
Terrible to cut.
Super tender.

Brisket, red lobster biscuits (keto) and tomatoes.




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[EL TATE]

thank you gents, appreciate all the feedback and will let you know how the next one turns out.

[BobbyB]

2 packs of chicken ramen with 2 bunlength hotdogs.

[Nate]

2 packs of chicken ramen with 2 bunlength hotdogs.

Thats some high dollar michelin star rated culinary expertise right there.....

[BobbyB]

2 packs of chicken ramen with 2 bunlength hotdogs.

Thats some high dollar michelin star rated culinary expertise right there.....

Well I don't like to brag or anything. I keep my skills a secret.. or something similar?!

[Sammconn]

Well was for lunch yestertag for the guys at work.
About 20# of butt for some good ole pulled pork.






My little smoker.


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[TexasRedNeck]

Do tell us more about the smoker


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[Sammconn]

Charles.
It’s home made.
2” thick garage door window cutouts.
A buddy knew a guy at a door place.
18 gauge aluminum formed in angles and such to joint.

Large stove elements one each side.
Boiler temperature controllers. (I have digital to upgrade but meh it’s working)
Well I was an electrician by trade so spares and junk parts make up the controls.
Two sides.
Two controllers.
About 250 max is the downfall.  I fear for the panel integrity.
Timer for runtimes.
240 volts is the hiccup.
It’s huge as well.
I think I did 200 Lbs of garlic sausage at once.

[Sammconn]

Scratch Phillys tonight.






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[TexasRedNeck]

Beats the corn dogs I had


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[Flyin6]

Scratch Phillys tonight.






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Oh, freakin', NO

My fav...I just tear up a philly. I believe I am probably made up of over 50% philly sub parts

[Bigdave_185]

We had a mess of wonderful


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[Flyin6]

^^^^ Yum, Yum Lookin'
What is that?

[Bigdave_185]

^^^^ Yum, Yum Lookin'
What is that?

Smoked stuffs, peppers, onions, tomatoes, sausage hot and mild, tomato sausage.  Add rice and you have a $10 meal that serves 10 people or makes good leftovers


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[TexasRedNeck]

Prime brisket on. Got some guys coming tomorrow afternoon.


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[Flyin6]

^^^ Got me wishing I was one of them!! ;-) ^^^^^^^

[TexasRedNeck]

^^^ Got me wishing I was one of them!! ;-) ^^^^^^^

Say when and I’ll make it happen for you as well ;-). Or I’ll bring the smoker when I visit


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[Nate]

Single man food tonight....

[Bigdave_185]

Well you made it home in one piece


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[TexasRedNeck]

Is that a michelada?  I’d be embarrassed to say what Ive had on single guys night


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[Nate]

Well you made it home in one piece


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Thankfully yes....lol

Is that a michelada?  I’d be embarrassed to say what Ive had on single guys night


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That is a nate special red beer right there

[Farmer Jon]

Well you made it home in one piece


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Thankfully yes....lol

Is that a michelada?  I’d be embarrassed to say what Ive had on single guys night


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That is a nate special red beer right there

How do you make your red beer? I just dump some homemade tomato juice in my bud light.  Some people fancy it up a bit with some pickle juice and Tabasco. Kind of like a bloody Mary with beer.

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[Nate]

Well you made it home in one piece

Thankfully yes....lol

Is that a michelada?  I’d be embarrassed to say what Ive had on single guys night

That is a nate special red beer right there

How do you make your red beer? I just dump some homemade tomato juice in my bud light.  Some people fancy it up a bit with some pickle juice and Tabasco. Kind of like a bloody Mary with beer.

yes jon, I am one of those guys that zhuzhes up their red beer.

i take my 34oz beer mug, add about 4-5 good dashes of the lousiana hot sauce, then add about 5oz of the mr. and mrs. T's bold and spicy bloody mary mix, and then i top it off with a 25oz bud light chelada fuego.

sometimes i put a splash of olive juice in there along with some garlic and jalapeno stuffed olives.

[Farmer Jon]

I don't like a lot of heat but the garlic has my curiosity up.

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[Bob Smith]

You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.

[Sammconn]

You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.

This!

But when I see to stay semi straight for a day of working I’ll do bud light with Clamato.
Hard to find down in the US. Common as water up here.
It’s all that mixed together in one.

[TexasRedNeck]

You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.

This. Or make a stinking Bloody Mary already.


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[EL TATE]

You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.

God bless the Northwest! lol. love ya Bob! I would expect nothing less.

[EL TATE]

You Midwest guys and your light beer kill me. reminds me of when I had to go to MN to teach the Zumbrota guys about our differential software and the best beer I could find was a nice Goose Island IPA. That is until after the 5th beer I was still stone cold sober and read the box and realized they still have blue laws and my normally 6-7% ABV was just slightly above that of non-alcoholic beer.

That being said, I will defend Nate's Michelada; they are delicious on a hot day and Charles should know better. https://en.wikipedia.org/wiki/Michelada

[Nate]

I should ban the both of you for even speaking about that disgusting pine tree tasting filth!!

[Farmer Jon]

I like fat tire and a few others. Red stripe is good now and them. But Bud Light is my typical go to because I can't get Yuengling here.

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[TexasRedNeck]

Oh I know better.  Still don’t like it.  :-0

I don’t do light beer of any kind unless I’m trying to hydrate and then its silver bullet


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[stlaser]

I was always a Miller lite guy myself so maybe there is something to that Midwest comment…..

[Nate]

I was always a Miller lite guy myself so maybe there is something to that Midwest comment…..

Wendy is a miller lite fan as well.

[EL TATE]

I like fat tire and a few others. Red stripe is good now and them. But Bud Light is my typical go to because I can't get Yuengling here.

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I have to admit whenever I would visit customers in FL I would fly home with a case of Yuengling.

[EL TATE]

I should ban the both of you for even speaking about that disgusting pine tree tasting filth!!

so you're a big fan of Gin then I take it?

[TexasRedNeck]

I should ban the both of you for even speaking about that disgusting pine tree tasting filth!!

so you're a big fan of Gin then I take it?

Exactly!! No amount of cucumber is fixing that Mr. Hendricks


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[TexasRedNeck]

So tonight I made two dishes. My carne guisada recipe and a new carne adovada recipe






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[Flyin6]

Tex, those look amazing!

RealMan recipe book anyone???

[Bigdave_185]

Tex, those look amazing!

RealMan recipe book anyone???

Between the list of good cooks on here I think it would be a great mix of awesome food.  We know the photos would be great to look at also


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[TexasRedNeck]

Interspersed with some field expedient food stories.

How many recipes does it take to make a small cookbook?


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[Bob Smith]

Depends on how small you want to make it.

[Flyin6]

Tex, those look amazing!

RealMan recipe book anyone???

Between the list of good cooks on here I think it would be a great mix of awesome food.  We know the photos would be great to look at also


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Well, I'm getting smart about book publishing. Thing is the initial costs to publish is around $5000

So could we sell enough to recover monies??

Doubt it

But cool idea

[Flyin6]

But I will entertain the idea simply because with proper branding and sell it on the coattails of my old book and upcoming one, there may be a stronger market...

[Bigdave_185]

How great would it be we fund the site with a goofy cookbook that started as a random idea.


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[Flyin6]

How great would it be we fund the site with a goofy cookbook that started as a random idea.


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Could happen

Caveat: If I front the $5K to do it, Big Don gets paid back before we start payin' for stuff!