What are y'all cooking over the long weekend?

[billtool]

We need photos or it never happened. 5 bonus points for pics showing a smoke ring

Boom!

 

[Axxe55]

Boom!
View attachment 225920

Bill for the win! That turned really nice looking!

 

[txgirliegirl]

Boom!
View attachment 225920

that looks amazing...i am so hungry now lol

 

[Mike_from_Texas]

Had a bunch of friends/family/kids grandkids over so today was Axis burgers and hot dogs.

Tomorrow or Monday probably a pork butt and ribs.


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[Mike_from_Texas]

Boom!
View attachment 225920

Was that on a stick burner?


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[billtool]

Was that on a stick burner?


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Yes, Sir.

 

[smittyb]

A big ol batch of methamphetamine!





Or chicken and sausage.

 

[deemus]

A big ol batch of methamphetamine!





Or chicken and sausage.

That’s racist against brisket and pork.

 

[billtool]

Boom!
View attachment 225920

Alrighty then...round two begins.

 

[Mike_from_Texas]

Yes, Sir. View attachment 225964

Interesting. The bark looks very light for a stick burner.

Good smoke ring though.


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[billtool]

Interesting. The bark looks very light for a stick burner.

Good smoke ring though.


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Good eye. I tried a different temp technique as a result of time constraints. Had to crank up the heat. You’re used to them coming off looking like this, I imagine. As a brisket should.

 

[Mike_from_Texas]

Good eye. I tried a different temp technique as a result of time constraints. Had to crank up the heat. You’re used to them coming off looking like this, I imagine. As a brisket should. View attachment 226059

Ah that makes sense. Good heavy bark takes time.

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[billtool]

A kindred spirit! Well done with the wrap, my Brother.

 

[deemus]

Brisket came out great. Slightly under cooked it to allow for warming up today.

Making chopped from the scraps now.

 

[Axxe55]

In all honesty, I don't go for a real heavy bark on my briskets, or a really deep smoke ring either. I also prefer milder woods to smoke with.

My technique is to smoke the brisket for about an hour per side, then pull the brisket, wrapping in heavy foil, then back of the smoker for the duration of it's cooking time. When it's put back on the smoker, it's placed fat side up to allow the juices to flow downwards into the brisket.

 

[billtool]

In all honesty, I don't go for a real heavy bark on my briskets, or a really deep smoke ring either. I also prefer milder woods to smoke with.

My technique is to smoke the brisket for about an hour per side, then pull the brisket, wrapping in heavy foil, then back of the smoker for the duration of it's cooking time. When it's put back on the smoker, it's placed fat side up to allow the juices to flow downwards into the brisket.

I, too, prefer milder wood. I’m a pecan or cherry guy through and through.

 

[Whistler]

I like a bark and a nice deep smoke ring but not meteorite finish. I know people that go a little far imho.

Almost always use pecan.

 

[Axxe55]

I, too, prefer milder wood. I’m a pecan or cherry guy through and through.

I am very partial to pecan wood myself, when I can get it. Mesquite wood is great and a milder wood, but burns really hot. Great flavor, but unfortunately, I don't get the opportunity very often to use mesquite though.

Just about any fruit woods add a great flavor to the meat. I can get pear and apple wood occasionally from across the road over at my father's old orchard.

 

[deemus]

Mesquite is def not a milder wood. It provides a little tang, at least the green stuff does. I use a base of oak with mostly pecan added for flavor, And if I have it I’ll use some green mesquite for a deeper flavor.

I need more mesquite, ran out two cooks ago.

Got some sweet potatoes ready for the oven. I dice them, spread on a cookie sheet sprayed with olive oil, then top them with Himalayan sea salt, fresh ground black pepper, and diced dried onions. Then I spray another coat of olive oil on top before the oven. 400 for 20-25 minutes.

 

[Axxe55]

Mesquite is def not a milder wood. It provides a little tang, at least the green stuff does. I use a base of oak with mostly pecan added for flavor, And if I have it I’ll use some green mesquite for a deeper flavor.

I need more mesquite, ran out two cooks ago.

Got some sweet potatoes ready for the oven. I dice them, spread on a cookie sheet sprayed with olive oil, then top them with Himalayan sea salt, fresh ground black pepper, and diced dried onions. Then I spray another coat of olive oil on top before the oven. 400 for 20-25 minutes.

View attachment 226133

I have never used green mesquite, and only well seasoned dry mesquite. Most any green woods are usually going to have a stronger flavor that it imparts to the meats while smoking, because green wood imparts more smoke than heat.

There are a lot of variables that are involved with BBQ smoking. A lot of experimentation as well to find what works, and what works the best. From the type of rub used, the type of wood used, to the cooking temps and times. Different types of smokers can be a factor as well.

Briskets use to be cheap enough that a person could buy them to learn how to use a smoker and to experiment with. Sadly, from what I have seen in the stores over the last few years, briskets have gone so ridiculous in price, that isn't an option any more for most people. I sure don't try out different methods or techniques with a brisket like in the past. I will stick with what I know is tried and true for me.