What's cooking today?

Discussion in 'UK Smokers' started by mike w, Aug 13, 2016.

  1. mike w

    mike w Smoking Fanatic

    I've got brisket on since 0400 and some sausage chubs for breakfast. Figured I might get to see the meteor shower but there was too much cloud cover.

    Taking advantage of the morning to cold smoke my belly bacon again. I got 7.5 hours of smoke yesterday. After a rest in the fridge overnight ive got them on some hickory pellets.

    So far I am REALLY liking the cold smoking. It is alot easier and much less fuel intensive. I'm keeping notes for the next batch.

    Despite the fircast saying its supposed to be a nice day I've got my fingers crossed for no rain. Lots of grey clouds just rolled in
  2. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Mike how are you liking your new toy?

    Bit like a kid on Christmas Day!!!

    Brisket looks good so far, are you going to wrap it or leave it as it is?
  3. mike w

    mike w Smoking Fanatic

    I'm really loving it! I told my wife I need to make a trip to costco to buy a few kilos of cheese tomorrow haha.

    The brisket stalled at 140 IT about an hour ago. I have 6 hours of cooking time left so I'm going to foil it now. I don't want to chance the stall taking 5 hours to get past since I have a water pan in there.

    This brisket is 9lbs and I injected it with the smoked rib bone broth I made last week. Simple rub of black pepper,golden caster sugar, cayenne pepper, garlic powder, ginger, and chili powder (american version) and some herbs de provence. I salted it two days ago and its been resting in the fridge since then.

    Ideally it hits 203F by 2pm and I can put it in a faux cambro for two hours to rest before slicing and serving.
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looking great so far Mike¬†[​IMG]
  5. mike w

    mike w Smoking Fanatic

    Thanks Wade!
  6. mike w

    mike w Smoking Fanatic

    Finished product 11 hours at 225F smoked with hickory and 1 hour rest in the faux cambro.
    Nice smoke ring sorry I don't have a sliced picture it went quickly. Served with salt roasted potatoes and salad.
    I made a tomato based BBQ sauce for it that was tangy and sweet.

    Since I forgot to put the pork butt on this morning ive got about 3 kg to grind into sausage. Already have pulled pork in the freezer so I'm going to make a longuisa with cure #1 and hot smoke it. I don't have any casings to I'm going to form 1lb chubs with some cling film. That's tomorrows project.

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