Whatchya smokin

[Cooperman]

I had an extra slab of pork belly, so I made some pork belly burn’t ends. Into the smoker with rub, pulled after a couple hours of smoke. Into an aluminum pan covered, with brown sugar, honey, and butter. Back into the smoker for 1 1/2. Over to the Weber to caramelized.

looks great but holy cholesterol,neighbor does a good job on burnt ends but fattly as hell,does "buffalo turds" as well but nary a sample of those yet,

snow1,
yes, a lot of fat with the pork belly burnt ends. I much prefer brisket burnt ends made from the point. More meat than fat and a lot more tender.

[snow1]

Can't match what coop has goin on but my fave in the fall,bacon wrapped duck/goose chunks charcoal and hickory smoke.

[glenn57]

looks good snow!!!!!!!!!

[Bobberineyes]

Dang right snow, we always did em fresh around camp over a fire in sodak!! Tasty. 

[LPS]

Yes that looks great! 

[Leech~~]

So, I'm thinking of doing Texas sacrilege!
We are deep frying our turkey for Thanksgiving and I'm thinking of deep frying, then smoke finishing a packer Brisket with the left over oil! 😲
Why?  Cuz I'm lazy and saw it on YouTube! 😁



Forgot to post pictures. Turned out great! Very tender and not dried out. Great flavor.

[mike89]

not sure about deep frying it but what the heck!!  taters looked darn good too!!!

[Bobberineyes]

Go for it Leech!! Looked tasty!

[delcecchi]

Be interesting to hear if the smoking does anything much in the way of flavor after deep frying first.   

[mike89]

most likely won't take the smoke

[Bobberineyes]

Tried a wet brine this time around,  it consisted of canning salt, brown sugar,  dill weed, turmeric , black pepper and sliced onion. Sprinkled a little more dill on then let it sit in the fridge for probably 4 hrs then get smoked at 180 for a few. We'll see i guess. Should have cut some belly meat off but oh well.

[glenn57]

damn that looks nummy already..........you got my address right?????

[mike89]

save me some!!!

[LPS]

Beautiful!

[Cooperman]

Got a 12lb full packer brisket in the brine. After it’s corned I plan on rubbing and smoking for pastrami.

[LPS]

Looks like fun.

[mike89]

send me your address so I can help ya eat it!!!!   

[Bobberineyes]

Looks good coop,  I've always wanted to try that.

[mike89]

I plan on smoking at least one corned beef this year too..  been thinking about it and the only thing stopping me is me!!   

[glenn57]

I plan on smoking at least one corned beef this year too..  been thinking about it and the only thing stopping me is me!!   

:confused:well well quit your damn kanoodling with Linda and get to it.

[mike89]

oh I will!!!

[glenn57]

oh I will!!!

 

[Cooperman]

Got a 12lb full packer brisket in the brine. After it’s corned I plan on rubbing and smoking for pastrami.

Well here it is, and it is amazing. This is without a doubt the best pastrami I’ve made, or possible ever had. About 8 days in the Corning brine, 8 hrs to desalinated, 2 day in the refrigerator with the pastrami rub, then into the Pit Barrel cooker. The color is amazing.

[mike89]

that looks so awesome!!  how many hours on the smoker???   

[Cooperman]

that looks so awesome!!  how many hours on the smoker???   

About 6 or 7 hours. Pulled at internal temp of 205*

[mike89]

so what was the smoker temp thru the whole process??  and thanks!!!!

[Cooperman]

so what was the smoker temp thru the whole process??  and thanks!!!!

I don’t know exactly what the temperature was. With the Pit Barrel cooker there is no temperature adjustment. You set the vent for your elevation and everything cooks the same way. I’ve heard the temperature runs about 275 to 325?

[mike89]

so I'm thinking that pit barrel cooks like an Orion cooker.  the only difference would be the charcoal is inside yours and the Orion it's on the outside...   interesting!!!! 

[LPS]

Didn't know what else to do but wanted to smoke something today so put a rack of extra meaty baby backs in the smoker.  Will be done in about an hour.  When I wrapped them I put some Baby Rays honey bbq sauce on them.  Used Famous Daves rub.  Maybe pics later.

[Cooperman]

so I'm thinking that pit barrel cooks like an Orion cooker.  the only difference would be the charcoal is inside yours and the Orion it's on the outside...   interesting!!!!

Mike, I don’t know much about the Orion. The PBC you always fill the charcoal pan to the top, pull out 40 briquettes and start them in a starter chimney. When they turn white you dump them on top of the unlit coals. You can either put whatever you are cooking on the grate or hang using hooks on the rebar. I hung the brisket until about IT of 150, then wrapped in foil with some beer, and put on the grill grate until done. The more I use this cooker, the more I like it.