Meanwhile, Texas

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Sean Hayden
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Re: Meanwhile, Texas

Post by Sean Hayden » Mon Aug 24, 2020 8:32 pm

Brian Peacock wrote:
Mon Aug 24, 2020 3:47 pm
Not another hurricane hitting Texas? Isn't it time someone else had a go?
--2 even.

If it floods I'mma kick Zues' fat ass! I've been painting cabinets, took out flooring to put in wood throughout, new master bath, I'm serious about selling and bailing. :lay:
The primary product of pine is pineapple.

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Sean Hayden
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Re: Meanwhile, Texas

Post by Sean Hayden » Mon Aug 24, 2020 8:36 pm

laklak wrote:
Mon Aug 24, 2020 8:31 pm
I been using a mix of hickory, mesquite, and fruitwood, cherry or apple. Sometimes add a bit of pecan. I find straight hickory or mesquite a bit too bitter, but I do mostly pork, chicken, and turkey. I've only done a couple of briskets. I made some turkey breast "ham" that came out really, really good. Cured it for about a week in brine and smoked it.
:food:

I only smoke directly at the beginning, then wrap and continue slow cooking. This way you still get a nice ring without too strong a smoke flavor. Smoked turkey breast is one of my favorites, I like it more than pork even.
The primary product of pine is pineapple.

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laklak
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Re: Meanwhile, Texas

Post by laklak » Mon Aug 24, 2020 9:05 pm

So you don't do the whole 12 hour brisket smoke thing? How long do you have it in the smoke, and how long in slow cook? I do love a good brisket.

I like turkey ham better than pig, too. I use a brine of salt, brown sugar, cinnamon, allspice, and nutmeg. Refrigerate in the brine for anywhere from 4 to 8 days, depending on how thick the meat is. Let it dry out in the fridge for a day or so, and then smoke for 3-4 hours.

I got a new smoker, a Cuisinart (ooooerr fancy ass). It's nice but I haven't got it down yet, can't control the temp and smoke as well as with my old piece of rusted shit. I'll get there. Might have to do some mods on it, put in more vents to keep the temp down.
Yeah well that's just, like, your opinion, man.

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Sean Hayden
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Re: Meanwhile, Texas

Post by Sean Hayden » Sun Oct 18, 2020 8:50 pm

I've gone 12. 4-6 smoked directly, then wrapped in butcher's paper for the remainder.

I'm looking for a new grill/smoker now.
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The primary product of pine is pineapple.

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Brian Peacock
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Re: Meanwhile, Texas

Post by Brian Peacock » Sun Oct 18, 2020 10:30 pm

3/5. I'd take that for a first review.
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