Beef brisket smokes for 12 hours on a Traeger.

 

Pork chops --- 8 hours --- crock pot

 

That's a nice looking brisket. The threat of rain kept me from investing the 12 to 15 hours required for a brisket so I did something simple and tried out a few new recipes. I smoked some chicken wings, some Moinks (store bought meatballs wrapped in bacon and dusted with a BBQ rub) and some Atomic Buffalo Turds (jalapenos stuffed with cream cheese with onion and chives, chorizo and cheddar cheese and then wrapped in bacon). The peppers were great, nice smokey flavor without the overpowering heat. Fun and easy.

 

Interesting - briskets in my gas smoker take only 6 or so hours, tops, and they come out nice and juicy and tender. Apparently it works at a higher temp. There's a gauge on the smoker cover with a wide "best" range, and I always adjust the flame to keep the gauge in the center. Obviously I could lengthen the cook time by going with a lower flame setting, but I don't know if it would make any difference in flavor or tenderness.

Spridget

 

Atomic Buffalo Turds Lol that sounds good. Is that a concoction that you came up with or can I get them somewhere locally?

 

I didn't make them up, just Google Atomic Buffalo Turds and there are tons of recipes and ideas on how to create them. They're a great app, I suggest you try some.

 

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They were resting in a pan of Cherry Dr. Pepper for 21 hours in the refrigerator. Placed them on the smoker @1:00 made sure the pellet hopper was filled with hickory pellets. Took the mini out for a drive. When I returned home about 6:00 the ribs were ready.

 

Here are the last 2 pictures. I am not sure how to put more than 3 pictures on a post. I also wish I could make the pictures bigger.


I also don't know how to delete a duplicate post

 

Attachment 55099

Attachment 55100

Here are the last 2 pictures. I am not sure how to put more than 3 pictures on a post. I also wish I could make the pictures bigger.

 

Omg... All I had was fish n chips

 

Last Friday I finally got around to making a brisket. I bought a 12 1/2 lb packer and put it on the smoker at 7:20 PM and took it off at 7AM Saturday. I then cut the point off and chopped it up, put it on some foil and threw it back on the smoker for another three hours for some burnt ends. They could have used another hour, but it started to rain around 10 so I took them off. My wife loves the burnt ends and I have to say the brisket does have nice flavor, but I guess I'm more of a pulled pork and ribs guy. Sorry for the external link for the photos, but they're too big in size to post here. http://www.flickr.com/photos/3135968...7627372307739/

Joe

 

Joe:

The brisket looks good , when is supper ?

Do you have a preferred butcher shop?

 

Thanks, I guess it was good because it didn't last very long.

I go to LeGrand's Market on Donavan Ave in St. Louis Hills for most of my meat. They only had flats for brisket so I went to Jonhs Butcher Shoppe in Overland. Both places have been good to me. How about yourself?

 

I use several different places depending on what I am grilling/smoking

I like the bacon & brats, they have over 20 varieties, brats from Schubert located in Millstadt, IL(http://www.schubertspacking.com/).

I like Kendricks for Boston Pork butts. They have a stuffed pork loin that is very good. They will also apply rubs on the meats if you want. I purchase a lot of Top Round that I use for Beef Jerkey.The cheese selection is also very large
They are located in South County (.http://www.kenricks.com/meatmarket.htm)


I have used behrmann's meats in Albers with very good success. http://www.behrmannmeats.com

Believe it or not I choose Sams for the flat brisket and baby back ribs.



So whats going to be on the menu for the long weekend?