My brisket is just getting started. See the fat just starting to melt? The color will evolve.
Note the temperature for successful smoking. If you’re in a rush, you won’t get the great results I get.
Tweeting My Meat (As I Smoke It) — Saturday, 5/4/13
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4 Responses to Tweeting My Meat (As I Smoke It) — Saturday, 5/4/13
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Oh my. I am a beginner still working on ribs, so I’m not advanced enough for brisket, but I did what Tom suggested, I got books. They had Steven Raichlen on the show last year and I have 2 of his books. “Best Ribs Ever”, and “How to Grill.” I’ve been too busy working to really get the grill/smoker going. Hopefully next week.
I was inspired by and became focused on learning how to do this from hearing the post-memorial day show on 5/29/2012.
How long do you smoke that for?
Five or more hours on heat under 300 degrees.
I too heard last years May Show on Smoking and Grilling close to Memorial Day 2012. Motivated me to buy a Weber Smokey Mountain Smoker and Weber Kettle Grill both 22 1/2 inch grill grates. To go along with my propane grill.
I recently purchased 6 man grates and those are awesome for my steaks and burgers. I have smoked chicken, beef and pork to many types of wood. I haven’t tried fish as mush. But found some alder wood and going to try it soon. Tom made me look for a nice butcher shop. I found one in whittier,ca called Orchards Fresh Foods. Their butchers are very knowledgeable. They knew how to cut the brisket with enough fat for smoking. Not like Albertsons where they sold me half the weight in fat for a Beef Roast.
I have made extra smoked and grilled meats and brought them to work to share with a few friends. Everytime they re-heat the meat there are sections of delicious smoke and word gets around quick on who made it. I tried smoking ribs on Tom’s Suggestion and read a lot on the internet and tried out many recipes. My menu keeps on expanding. Thank you Father for steering me this way. I posted pictures of my grills and smokes on my blog and everyone who see’s it gets hungry after watching it. I have inspired other co-workers to try smoking and more grilling. I am getting pushed to start either a catering business or open up a small restaurant.