So I made her a brisket
along with beer butt chicken, a couple of fat steaks smoked, and decided to experiment with smoking potatoes and some tomatoes, onion and jalapenos for salsa
Planned timing was to be steak, chicken, potatoes and salsa ready for lunch, brisket to be ready for dinner
Brisket after about 5 or 6 hours with potatoes just put on under it so they catch drippings
Chicken after a couple of hours, steaks and veggies just put on
Steaks about to come off, tried my TTU brand my father gave me (note: had just wrapped the brisket in butcher paper)
Steak came out awesome, sliced thin, makes an awesome lunch
Salsa was awesome, really surprised me how much smoke flavor came through in the finished salsa
Chicken was ready for lunch, but we didnt touch it, in fact it is whole and wrapped up in the fridge now, will break into it today
Potatoes..... ohh the potatoes, first try at them, definite learning experience (started out rubbed in oil and sea salt, no holes, no microwave)
when lunch time came, they were all still hard as a rock, so I just said 'ohh well' will have them later
well another hour or more and they are still hard, so I decide to wrap them in foil
get em all wrapped up and back in for another hour and a half or so, finally they are starting to feel soft to the touch and the brisket was cruising past 180 so it was ready to throw in the cooler, so I decided to pull the potatoes too and toss them in the cooler to hold until slicing time
well they turned out to be a little under done still, and the skin was too moist and didnt hold the salt flavor well, I really want a dry almost crisp skin
not sure if it was the foil or the cooler that caused the moisture and washing off of the salt (salt was still there when I wrapped them)
So I think next time I try potatoes I will poke a bunch of holes in them with a fork before the oil rubbing, and probably not use foil at all, and find a different way to hold them till serving time
Brisket turned out awesome, wife thinks its the best one I have ever done
along with beer butt chicken, a couple of fat steaks smoked, and decided to experiment with smoking potatoes and some tomatoes, onion and jalapenos for salsa
Planned timing was to be steak, chicken, potatoes and salsa ready for lunch, brisket to be ready for dinner
Brisket after about 5 or 6 hours with potatoes just put on under it so they catch drippings
Chicken after a couple of hours, steaks and veggies just put on
Steaks about to come off, tried my TTU brand my father gave me (note: had just wrapped the brisket in butcher paper)
Steak came out awesome, sliced thin, makes an awesome lunch
Salsa was awesome, really surprised me how much smoke flavor came through in the finished salsa
Chicken was ready for lunch, but we didnt touch it, in fact it is whole and wrapped up in the fridge now, will break into it today
Potatoes..... ohh the potatoes, first try at them, definite learning experience (started out rubbed in oil and sea salt, no holes, no microwave)
when lunch time came, they were all still hard as a rock, so I just said 'ohh well' will have them later
well another hour or more and they are still hard, so I decide to wrap them in foil
get em all wrapped up and back in for another hour and a half or so, finally they are starting to feel soft to the touch and the brisket was cruising past 180 so it was ready to throw in the cooler, so I decided to pull the potatoes too and toss them in the cooler to hold until slicing time
well they turned out to be a little under done still, and the skin was too moist and didnt hold the salt flavor well, I really want a dry almost crisp skin
not sure if it was the foil or the cooler that caused the moisture and washing off of the salt (salt was still there when I wrapped them)
So I think next time I try potatoes I will poke a bunch of holes in them with a fork before the oil rubbing, and probably not use foil at all, and find a different way to hold them till serving time
Brisket turned out awesome, wife thinks its the best one I have ever done