jimswside wrote:nice Jim, I bet that turned out great. Any shots of the slices, sounds like it was cooked to the temp I like..

It did turn out pretty good, was too disappointed in the whole done roast pic to bother taking pics of the slices. It did end up a little more done than I wanted because I rested it in a warm oven but even so, the slices were good and pink.

LTH,

Brisket on the Big Green Egg, 14-lbs did not quite fit on the 18-inch grate so I cut off a hunk of the flat so it would fit. Outside temp was low 30's cooker set at 240 and stuck without movement for the full 8.5 hours in the smoker and, last I looked, was still at 240 degrees.

Brisket turned out quite edible, and the piece of flat I cut off was surprisingly juicy and moist, the full packer cut brisket had a nice fat cap.

Brisket on Big Green Egg











Slaw, smoked potato, cheap squishy white bread, brisket



Scandinavian Almond Cake for dessert



Enjoy,
Gary

looks outstanding gary. great job

nice brisket Gary,

gotta do one myself someday.

snagged a couple slabs of BB ribs @ Brookhaven for $2.99/lb. Probaby do these tomorrow.

Also got BRT sirloin tip roast that I will smoke tomorrow for smoked, rare, beef sandwiches for the games Sunday.

Still need to get some Cherry wood on the way home for the rib smoke.

Should be warm(40 degrees) but rainy tomorrow

ribs about 2.5 hours in, abt's just on

good day, good bbq,

smoked sirloin tip ready for some steak sandwiches for the 2nd NFL game today. Pulled off the smoker @ 130 degrees, cooled, and then refrigerated before slicing by hand.

Jim' that beef looks phenominal!!! how long did you smoke it?

local597 wrote:Jim' that beef looks phenominal!!! how long did you smoke it?

thanks,

it was pretty good, made for some good snacking and some steak sandwiches.

Smoked it with lump and cherry wood for 2 hours on the WSM. Pulled it when it hit 130 degrees internal, and then let it rest, and cool. Refrigerated overnight made for easy slicing even without a slicer.

jimswside wrote:smoked sirloin tip ready for some steak sandwiches for the 2nd NFL game today.

That is a seriously delicious looking hunk-o-cow flesh!

G Wiv wrote:

jimswside wrote:smoked sirloin tip ready for some steak sandwiches for the 2nd NFL game today.

That is a seriously delicious looking hunk-o-cow flesh!

thanks gary..

the "flat top" grilled sandwiches I made, and the pieces I sliced off and ate with just some salt sprinkled on them were realy good.

LTH,

Did a few buttermilk brined turkey thighs on the Big Green Egg. Chicken leg quarters in Mojo Criollo as well, my bride likes chicken legs better than any type of thigh. Scratch biscuits, mashed potato and asparagus in vinaigrette rounded out our meal.

Turkey Thighs, Chicken Leg Quarters



Mashed potatoes in the works



Chicken legs for the bride



Turkey Thigh (L), Chicken Thigh (R)



Smoked Turkey Thigh



Enjoy,
Gary

G Wiv wrote:
Smoked Turkey Thigh

really nice looking turkey there.

How many of you have a cold-smoking rig? I just saw this blog post on cold-smoked eggs, and am very curious if anyone has tried them.

Mhays wrote:How many of you have a cold-smoking rig? I just saw this blog post on cold-smoked eggs, and am very curious if anyone has tried them.

My cold-smoking rig is depicted here.

=R=

I was thinking, if you are going to use the eggs in a cooked state (like hard boiled)...do you have to use a cold smoker? Couldn't you just add on a dozen eggs when you are doing a regular smoke?

I would guess that you could (though you'd have to really watch the temp so as not to toughen the eggs) In this case, however, the eggs were smoked raw and then hard-boiled, which is what has me curious.

I've hot-smoked eggs before, it works alright but I haven't yet got the process 100% perfected. Usually the eggs end up a little overcooked. For example, here's a smoked scotch egg I did where I first hot-smoked the eggs, then smoked the sausage-wrapped egg. You can see the dark ring around the yolk.



I've also hot-smoked then pickled eggs with some smoked chili peppers.

was going to do a pork butt on Saturday ($1.19/lb @ Brookhaven), however I dont have all day to bbq like I thought. Most likely some spares or BB's.... or perhaps a slab of each for Saturday's supper.

Might also going to do another sirloin tip, top round or bottom round( both are $2.69/lb @ Brookhaven) since my daughter liked that rare one I did last weekend so much.

jimswside wrote:chuckie I did as well:



good weeknd of bbq imho.

That looks great, how long did you smoke the chuck roast fore Jim? I've been trying to branch out beyond chicken, ribs, links and shoulder as well as finding some less time consuming things to smoke. I always enjoy catching up on your weekendly exploits.

KSeecs wrote:

jimswside wrote:chuckie I did as well:



good weeknd of bbq imho.

That looks great, how long did you smoke the chuck roast fore Jim? I've been trying to branch out beyond chicken, ribs, links and shoulder as well as finding some less time consuming things to smoke. I always enjoy catching up on your weekendly exploits.

thanks,

the chuckie was 3 lbs, and took about 6 hours to get to 195, then I foiled it and tossed it in a sealed cooler for over an hour before shredding. Time wise per pound about the same for me as a picnic shoulder or a butt.

So Jim
You are saying you (approx.) smoke 2 hours/lb and go for a internal temp. of 195?

razbry wrote:So Jim
You are saying you (approx.) smoke 2 hours/lb and go for a internal temp. of 195?

yes, sorry I wasnt clear... still waking up this am.

I took a temp around the 4.5 hour mark, and it was around 180ish, then let it go another hour & a half or so and the temp was @ 195

kind of like pork I look for 195-200 internal temp, that plus foiling and tossing it in a cooler for at least an hour really seems to make for easy pulling.

decided on Top Round, spares, beef short ribs, habanero abt's, and jalapeno abt's. Should be a great night.

wsm chugging along now with the spares, top round, and short ribs to gon on shortly..

beef short ribs were excellent... so glad I can do stuff like this @ home.

some more pics from yesterday..

spares:



sort ribs and beef roast:



top round cut:



misc.:


top round was better than the sirloin tip from last week imho. Wasnt rubbed overnight, but had more flavor. took it to 130 degrees internal again. gonna slice it today for tonights roast beef supper.

spares were good, I like bb's better but couldnt find a good looking rack to do.

short rib marinade was charsiu & throwback pepsi, would have like to have marinated longer... next time..

jimswside wrote:beef short ribs were excellent... so glad I can do stuff like this @ home.

NICE Looks great...got to get me some of those soon.

Why dont more BBQ joints around town smoke beef short ribs?

Cbot wrote: NICE Looks great...got to get me some of those soon.

Why dont more BBQ joints around town smoke beef short ribs?

thanks. I like Brookhaven market better with every meat purchase.

Im not sure why BBQ spots dont have offer short ribs, maybe they leave them to korean bbq places.

Here is a question for all you experienced smokers. I want to do smoked pulled pork sandwiches for 50 people. Does anyone have an idea of how many pounds of pork butt I need to prepare?