Brisket and Salmon

It’s a Saturday and I don’t have a ton of stuff to do, and we’re out of Salmon! A terrible problem with one clear solution. It’s time to smoke more meat. We’ve eaten almost all of the chicken and pork now, so I can feel good doing another brisket. Actually, I’ve been excited for the last two weeks to do another brisket. Ok, I’ve been excited since the last time I did one, but in the last two weeks the excitement has come to a head.…

Smokin' Chicken (and Salmon too)

Here’s today’s recipe! Based on a couple things: 1. The recipe my mom sent me called Amway Grand Plaza Grilled Chicken Midwest - in my Google Docs Recipes folder 2. [https://ohsweetbasil.com/how-to-smoke-chicken/](https://ohsweetbasil.com/how-to-smoke-chicken/) Other great info and ideas at these links - at some point I’d like to try the brine/minimal method: 1. [http://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html](http://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html) 2. [https://www.traegergrills.com/recipes/poultry/whole-smoked-chicken](https://www.traegergrills.com/recipes/poultry/whole-smoked-chicken) Anyway - here’s the plan today. Make a marinade of the ingredients below, divide this among four butterflied (spatchcocked?…

Third Smoking - Pork Butts and Salmon

I began prep on Sunday night with 16 lbs of pork butt split into three parts, and 5.5 pounds of salmon. I used the typical salmon recipe, this time I did one quart of brine and still separated things into 4 bags. I used this pulled pork recipe, and this dry rub recipe per Ben’s recommendation. The pulled pork recipe looked to be a reasonable beginner’s complexity, too… I considered this pork butt set to be just three of the one used in the recipe, so I had 1 cup of dry rub that I used on the three.…

Second Smoking - Brisket and Salmon

Some notes from the second time I busted-out the smoker - I made brisket and salmon. The brisket recipe is based on https://heygrillhey.com/recipe/texas-style-smoked-beef-brisket/, and the salmon recipe is the one I normally make. I used a 16.5 lbs brisket from Costco, $2.99 per pound. Turned on the smoker to 225, added hickory wood chips. Trimmed 1-2 lbs fat off, took just over half an hour to trim. Sliced it in half so it would fit in the smoker.…

First Smoking - Salmon

Some notes from the first time I used the smoker - I made smoked salmon. The result was awesome - I’ve made it a couple times since then, and am just dropping this here for future note. Recipe: https://honest-food.net/how-to-smoke-salmon-recipe/ I really just followed the instructions. I used Diamond Crystal Kosher salt, as he recommends - which, BTW, is probably going to become my goto salt. I used Costco salmon without the skin on - it worked perfectly.…