I smoked a beef brisket last weekend. Bought a big one in vacuum packaging, with layer of fat. Applied my own smoking rub, and smoked for 17 hours.
I'm way too lazy to get up 17 hours before dinner. I've found a Trick. After the first six hours, the smoke is in as far as it's going to go, and you're just cooking. So, at six hours, I pull the brisket or butt, wrap in foil and freeze, and throw on a heap of ribs for dinner (ribs are done in about four hours). When we feel like barbecue, we throw a lump of meat in the oven at 250 or in a crockpot for about ten hours. We don't have to get up early, we have yummy slow cooked ribs for dinner (and the herd of poodles hoards the bones), and get a freezer full of lovely smoked meat that we can even haul over and finish at smoker-deprived friends.
Low carb has been very very good to me.
Martin (215/163/165 since 4/2003) -- Martin Golding Salad isn't _food_, salad is what food _eats_. KotLQ KotSM SMTC #2 member PETA (People Eating Tasty Animals)
"Martin Golding" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Ignoramus32482 said:
I smoked a beef brisket last weekend. Bought a big one in vacuum packaging, with layer of fat. Applied my own smoking rub, and smoked for 17 hours.
I'm way too lazy to get up 17 hours before dinner. I've found a Trick. After the first six hours, the smoke is in as far as it's going to go, and you're just cooking. So, at six hours, I pull the brisket or butt, wrap in foil and freeze, and throw on a heap of ribs for dinner (ribs are done in about four hours). When we feel like barbecue, we throw a lump of meat in the oven at 250 or in a crockpot for about ten hours. We don't have to get up early, we have yummy slow cooked ribs for dinner (and the herd of poodles hoards the bones), and get a freezer full of lovely smoked meat that we can even haul over and finish at smoker-deprived friends.
We'll have to give this a try. We smoked a couple of pork butts last weekend and it took forever. In the past, my husband hadn't paid attention to the temp in the Brinkman, so the meat was done a lot faster (but wasn't properly tender). This time, he used the thermometer and kept the temp at about 240, and it took about 14 hours. (Not all of that time was in the smoker...after about 11 hours, he put it on the gas grill over indirect low heat...and then after he gave up and went to bed, I finished it in a 250F oven).
"Martin Golding" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Ignoramus32482 said:
I smoked a beef brisket last weekend. Bought a big one in vacuum packaging, with layer of fat. Applied my own smoking rub, and smoked for 17 hours.
I'm way too lazy to get up 17 hours before dinner. I've found a Trick. After the first six hours, the smoke is in as far as it's going to go, and you're just cooking. So, at six hours, I pull the brisket or butt, wrap in foil and freeze, and throw on a heap of ribs for dinner (ribs are done in about four hours). When we feel like barbecue, we throw a lump of meat in the oven at 250 or in a crockpot for about ten hours. We don't have to get up early, we have yummy slow cooked ribs for dinner (and the herd of poodles hoards the bones), and get a freezer full of lovely smoked meat that we can even haul over and finish at smoker-deprived friends.
We'll have to give this a try. We smoked a couple of pork butts last weekend and it took forever. In the past, my husband hadn't paid attention to the temp in the Brinkman, so the meat was done a lot faster (but wasn't properly tender). This time, he used the thermometer and kept the temp at about 240, and it took about 14 hours. (Not all of that time was in the smoker...after about 11 hours, he put it on the gas grill over indirect low heat...and then after he gave up and went to bed, I finished it in a 250F oven).
Looking forward to trying this method...thanks!
Chris
Why does this remind me of the time my brother smoked the Thanksgiving turkey? He'd been out partying until 3 AM and had to get up at the crack of dawn to fire up the smoker. Happened to be the coldest night/day on record and the coals wouldn't stay lit. All he wanted to do was go back to bed but he kept having to tend the smoker. I was laughing at him the entire time. That'll teach ya!
I hope those are beef ribs.. pork ribs are not usually something you allow dogs to have as they can be brittle and they will swallow splinters of bone...!! And if it *is* pork, then you don't need to tell me.. I will be horrified.. and don't need to know how you've *done it for years* etc.. it does happen, usually sooner or later.. sigh
Teeb
"Martin Golding" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Ignoramus32482 said:
I smoked a beef brisket last weekend. Bought a big one in vacuum packaging, with layer of fat. Applied my own smoking rub, and smoked for 17 hours.
I'm way too lazy to get up 17 hours before dinner. I've found a Trick. After the first six hours, the smoke is in as far as it's going to go, and you're just cooking. So, at six hours, I pull the brisket or butt, wrap in foil and freeze, and throw on a heap of ribs for dinner (ribs are done in about four hours). When we feel like barbecue, we throw a lump of meat in the oven at 250 or in a crockpot for about ten hours. We don't have to get up early, we have yummy slow cooked ribs for dinner (and the herd of poodles hoards the bones), and get a freezer full of lovely smoked meat that we can even haul over and finish at smoker-deprived friends.
Low carb has been very very good to me.
Martin (215/163/165 since 4/2003) -- Martin Golding Salad isn't _food_, salad is what food _eats_. KotLQ KotSM SMTC #2 member PETA (People Eating Tasty Animals)
We'll have to give this a try. We smoked a couple of pork butts last weekend and it took forever. In the past, my husband hadn't paid attention to the temp in the Brinkman, so the meat was done a lot faster (but wasn't properly tender). This time, he used the thermometer and kept the temp at about 240, and it took about 14 hours. (Not all of that time was in the smoker...after about 11 hours, he put it on the gas grill over indirect low heat...and then after he gave up and went to bed, I finished it in a 250F oven).
Looking forward to trying this method...thanks!
Pork butts should be pullable at 190 deg. My ECB never could reach that temp until I let the water pan run dry. I'd replenish the water pan after the first three hours, then not replenish again. Doing thusly I reached 190 deg. in ten hours. The meat was pullable with lots of bark.
Ignoramus23926 <[email hidden]> wrote in news:cd60mr [email hidden]:
Quoted message said:
In article said:
Pork butts should be pullable at 190 deg. My ECB never could reach that temp until I let the water pan run dry. I'd replenish the water pan after the first three hours, then not replenish again. Doing thusly I reached 190 deg. in ten hours. The meat was pullable with lots of bark.
I am sorry, what do you mean by pullable.
i
Where the meat can be pulled apart with forks or fingers.
-- Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
