Today I’m smoking brisket, salmon, and lamb. Last night I brined the fish, then got it drying around 10, and started the smoker at 1250. I’ll smoke it until about 1700, then do the lamb to 160℉, then do the brisket overnight. The lamb is 5.7 lbs at $7.99 per lb, brisket 14.2 at $4.99 per lb. Unfortunately the brisket has a ton of fat on it - this was a bad buy.…
Read more »Just yesterday I smoked some lamb, and today I’m starting a pork butt for a get-together tomorrow night. 14.2 lbs at $2.29/lb from Costco. I’ll use 1.5 cups dust and 2.5 Tbsp salt, similar to last time. 2015: started the smoker with hickory chips at 225℉ 2050: meat is on the smoker! And it’s actually set to 225℉ this time. Marked probe is on top. 0730: 169℉ and 173℉ 0930: 171℉ and 180℉ - raising the temp to 275℉…
Read more »We got 4.2 lbs of lamb chops from Costco because they were out of lamb legs. I plan to just try the regular recipe with a little less salt than last time. Rub is: 8 cloves of garlic 3 Tbsp sea salt 2 Tbsp pepper 1.5 tsp oregano 2 tsp thyme 2 tsp rosemary (from the garden!) 4 Tbsp olive oil Put it all in the food processor then paint it on the lamb, then put it on the smoker at 275℉ (was supposed to be 250℉ but I screwed up) until it hits 160℉.…
Read more »This is the day for smoking corned beef! My parents are in town and it’s almost St Patty’s Day, so corned beef is the perfect thing to make. It’s easy and we all like it. Normally I boil it or bake it, baking it being my favorite way to make it so far… This time we’ll try smoking it, to which I’ve heard makes it fantastic. 0845: started corned beef on the smoker at 225℉…
Read more »This brisket was 16.6 lbs, $3.49 per pound, from Costco. 0730: started trimming. I’ve separated the point and flat again, so I expect this to be done around dinner time, although I’ll probably have to pump up the temperature around 1300. 0815: 4 tbsp salt, 4 pepper, 2 garlic powder 0830: on the smoker at 225℉. 1230: 173℉ and 177℉, which I would guess is past the stall 1400: 174℉ and 178℉, so still going slow.…
Read more »4.13 lbs, $5.99 per lb, from Costco San Antonio I’ll use almost the same setup as last time but .5 Tbsp less salt (only 3.5 Tbsp), I only have 6 cloves of garlic, and I don’t have fresh rosemary so I’m using the dry stuff. Plus, I’m using apple wood. 1120: started smoking! 1420: meat is at 157℉ according to the probe, and Thermapen says that’s my lowest temperature in the meat… Time to come off!…
Read more »Time for a very COVID-19 Thanksgiving, and that means a break with family, a break with friends, a break with tradition. That means - Thanksgiving brisket! I’m not sure why but almost everyone I ask is doing brisket instead of turkey. Ok, I am sure why… If nobody is coming over that expects turkey, then why make it? I don’t love turkey. I love chicken. I love ostrich (no joke, ostrich steaks are great).…
Read more »14lbs pork butt at $1.89 per pound from Costco. 5.9 lbs salmon from Costco at $6.99 per pound. Ready for the rub! 2025: started the smoker, with apple chips this time, at 225℉. 2050: salted and Memphis dusted the pork, 1.5 cups dust, .5 tsp salt per pound (2 1/3 Tbsp). Rubbed and ready 2110: it’s on the smoker! Marked probe on bottom. Starting to cook! Fortunately the lighting on my deck is awesome in this spot.…
Read more »I’m back in Texas! And Sarah’s living here for the first time. She had only visited, previously. I’ve already taken her to a local BBQ place that was great, she tried the brisket as did I. Her standards are set high! I’m pretty confident about how this first Texas brisket will turn out though so I’m not worried 😉 I picked up a 15.65 lbs brisket, $2.98 per pound from Sam’s.…
Read more »I was ready for lamb at Easter, but we’re a couple days past that now. It really snuck up on me, so the lamb was still frozen day-of. Well, we’ll make it today. I’m using a recipe similar to last time (recipe here), because after writing that post I realized the smoked lamb was really fantastic. Maybe it just needed some time in the fridge, but it was really fantastic later.…
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