new smoker - Page 11
Page 11 of 11 FirstFirst ... 9 10 11
Results 101 to 110 of 110
Like Tree324Likes

Thread: new smoker

  1. Top | #101

    Join Date
    Mar 2019
    Last Online
    11-08-2019 @ 11:25 AM
    Location
    Central Virginia
    Posts
    41
    Thanks
    0
    Thanked 2 Times in 2 Posts
    Farmgirl119,
    Here goes the best NC vinegar-based sauce I have ever had! The recipe was found on the web & a half gallon was scoffed up before quik at the recent fundraiser Q. We also went through 3/4 gal of my KC sauce & a gal of my world famous “1893” sauce.

    1C White Vinegar
    1C Apple cider vinegar
    1 Tbsp Light Brown sugar
    1 Tbsp Cayenne pepper flakes
    1 Tbsp Hot sauce
    1 tsp Salt
    1 tsp Black Pepper

    Put all in a container in the frig & shake to mix a couple of times daily for at least 2 days to allow all of the seasonings to waller all amongst each other & share their wealth!!

    Note: do NOT mix this with the bodacious Q! Allow each individual to partake of the Q as they like - straight or sauced. But, it is great on great Q!!!
    farmgirl19 and bmichael like this.

  2. The Following User Says Thank You to Jjm1893 For This Useful Post:

    bmichael (05-01-2019)

  3. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  4. Top | #102
    Spectre's Avatar
    Join Date
    Jan 2019
    Last Online
    Yesterday @ 08:13 PM
    Location
    MO
    Posts
    585
    Thanks
    64
    Thanked 110 Times in 85 Posts
    Quote Originally Posted by Jjm1893 View Post
    Haven't done one for 25 years due to head hunters dangling the carrot...! However, now having retired & settled in one spot away from airplanes, etc., I have just completed building the reverse-flow, offset smoker & done a superb demonstration run, am ready to get back into it. Already have one in planning for very soon (date TBD) where I expect to yield $2,000 - $4,500 depending upon donations toward expenses & price charged by the fire department. All expenses donated & $15/plate easily yields $4,500+. However, the FD, rescue, church usually fights to keep prices half that.

    How it works: The organization has fun 🍺 helping with smoking for 24 hrs. To ease butts +/or brisket into perfection. Then they work with me to slice, chop, & Maintain Exceptional Quality during serving. I usually do the Q during an already-planned event to assure plenty of customers.

    In an earlier post in this thread I described how to do the Q in a “happy homeowner” type smoker. I have a garden-variety Charbroil offset smoker and, the method previously described is capable of smoking 1 whole brisket (cut in half) and up to 3 bone-in butts. The large, trailerable, reverse-flow, offset smoker is capable of easily handling a couple hundred pounds of meat. Meat is seasoned heavily with salt & pepper & placed in the preheated smoker @ <212 degrees if possible (tough to maintain an exact temp in a wood-burning smoker so it must be constantly monitored - hence, the very large expense &#x1f37a;) for about 6-8 hrs then placed in disposable aluminum pans & wrapped tightly with foil to seal in moisture - there will already be enough smoke. Place the pans with meat back in the smoker & continue heating @ <212 until the meat is done (may be at 12 - 16 hr point) then hold at 170-180 until served (24+ hrs.). The temperature may wander around anywhere from 190 - 225 during smoking/heating and that is ok but should be < 200 during hold. Ambient temp has a huge effect so adjust accordingly. Many will rush it but 24 hrs is required to do it right!

    With half the effort complete, now comes the critical part!!! Can’t stress this enough! Handle the meat chopping/slicing/pulling exactly as described in the earlier post. It will mostly just fall apart. Get it into a pan & cover it QUICKLY!!!!!!! Keep it warm & COVERED during serving. That is why serve-yourself does not work!!! One trick is to add some pan juices to the ready-to-serve meat for moisture. Keep all of the meat whole & wrapped up in the smoker at “hold” temp until each one’s turn approaches.

    As someone posted earlier in this thread, good Q needs no sauce! It will be juicy enough. But, many like a good sauce too.
    Quote Originally Posted by Jjm1893 View Post
    Brisket flat!! Season with salt & black pepper & smoke at 175 - 225 (control is sometimes wicked when raining) for 4 hrs. then put in foil pan, cover with foil & finish in ovenn@ 200-210 for 13 hrs. Mmmmm! Tender, juicy, right smoke...
    24 Hours for a Brisket, never heard of that method in 30 years ??

    "Oven finish", that's just all wrong in the BBQ world. Of course each to his own.
    Chris


    2019 4052R/Cab, iMatch QH, 440R Loader w/BW16358 Bucket(Got Loops) , Frontier RB5072 Blade, Frontier LP1184 Land Plane, Front moveable fenders, Rear fender extensions, Dual Exterior mirrors,Ballast Box BW15073, Dual rear work lights(LVB24853), JD Hammerstrap, R2 4" Edge Tamers, (coming soon: Weather radar,FLIR,HUD, Chocolate bar & "Manpon" dispensers)

  5. Top | #103
    bmichael's Avatar
    Join Date
    Jan 2017
    Last Online
    Yesterday @ 08:12 AM
    Location
    hagerstown maryland
    Posts
    957
    Thanks
    246
    Thanked 223 Times in 120 Posts
    Trying this again last one turned out ok hopefully this one will be better I got the brisket seasoned its going in the smoker now Click image for larger version. 

Name:	P_20190526_084007.jpg 
Views:	6 
Size:	30.8 KB 
ID:	688150

    Sent from my ASUS_A009 using Tapatalk
    Kennyd likes this.
    brian
    2016 2032r, h130 fel, 62d mmm, ballast box, frontier box blade bb20065,jd I match quick hitch, frontier land plane lp1160, jd independent mower lift, kens bolt on hooks, artillian forks and front hoe bucket, r2 3" edge tamer tarter 6 foot land rake


    1989 jd 826 walk behind snow blower

  6. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  7. Top | #104

    Join Date
    Mar 2019
    Last Online
    11-08-2019 @ 11:25 AM
    Location
    Central Virginia
    Posts
    41
    Thanks
    0
    Thanked 2 Times in 2 Posts
    Great! Remember, the secret is low & slow!! Also, after smoking several hours, wrap it to retain moisture!

    What are the parameters for temperature, time, wood type...?

  8. Top | #105
    bmichael's Avatar
    Join Date
    Jan 2017
    Last Online
    Yesterday @ 08:12 AM
    Location
    hagerstown maryland
    Posts
    957
    Thanks
    246
    Thanked 223 Times in 120 Posts
    I'm using pecan wood at 225

    Sent from my ASUS_A009 using Tapatalk
    brian
    2016 2032r, h130 fel, 62d mmm, ballast box, frontier box blade bb20065,jd I match quick hitch, frontier land plane lp1160, jd independent mower lift, kens bolt on hooks, artillian forks and front hoe bucket, r2 3" edge tamer tarter 6 foot land rake


    1989 jd 826 walk behind snow blower

  9. Top | #106

    Join Date
    Mar 2019
    Last Online
    11-08-2019 @ 11:25 AM
    Location
    Central Virginia
    Posts
    41
    Thanks
    0
    Thanked 2 Times in 2 Posts
    Beautiful!! Oak & hickory @ 180 - 215 here!
    Attached Thumbnails Attached Thumbnails 5A86D8A4-3275-4C29-A9B5-ACEDDB547ED4_1558888614078.jpeg  
    bmichael likes this.

  10. Top | #107
    bmichael's Avatar
    Join Date
    Jan 2017
    Last Online
    Yesterday @ 08:12 AM
    Location
    hagerstown maryland
    Posts
    957
    Thanks
    246
    Thanked 223 Times in 120 Posts
    I never tried oak or hickory will try next time everything I have read said to use pecan
    I just flipped it after 4 hrs looking good
    Sent from my ASUS_A009 using Tapatalk
    Last edited by bmichael; 05-26-2019 at 01:51 PM.
    brian
    2016 2032r, h130 fel, 62d mmm, ballast box, frontier box blade bb20065,jd I match quick hitch, frontier land plane lp1160, jd independent mower lift, kens bolt on hooks, artillian forks and front hoe bucket, r2 3" edge tamer tarter 6 foot land rake


    1989 jd 826 walk behind snow blower

  11. Top | #108
    bmichael's Avatar
    Join Date
    Jan 2017
    Last Online
    Yesterday @ 08:12 AM
    Location
    hagerstown maryland
    Posts
    957
    Thanks
    246
    Thanked 223 Times in 120 Posts
    best one i did yet I also tried smoke corn on the cob with apple wood which was really good
    Attached Thumbnails Attached Thumbnails P_20190526_210439_LL.jpg33.jpg   P_20190526_205956_LL.jpg  
    Kennyd and 2LaneCruzer like this.
    brian
    2016 2032r, h130 fel, 62d mmm, ballast box, frontier box blade bb20065,jd I match quick hitch, frontier land plane lp1160, jd independent mower lift, kens bolt on hooks, artillian forks and front hoe bucket, r2 3" edge tamer tarter 6 foot land rake


    1989 jd 826 walk behind snow blower

  12. Top | #109

    Join Date
    Jul 2019
    Last Online
    09-20-2019 @ 05:49 AM
    Posts
    1
    Thanks
    0
    Thanked 0 Times in 0 Posts
    I appreciate the new grill pan that I got recently in Kitchen Supplies - McDonald Paper Restaurant Supplies . This one is great for cooking literally anything as I love grilled veggies and meat loafs. Using the press for cooking meat makes the flavour more rich.

  13. Top | #110
    glc
    glc is offline
    glc's Avatar
    Join Date
    Sep 2010
    Last Online
    Yesterday @ 08:18 PM
    Location
    Big Beaver,Pa
    Posts
    5,310
    Thanks
    523
    Thanked 409 Times in 367 Posts
    Hey Sammy

    What John Deere equipment do you have?
    Greg from western pa



    2009 2520
    FEL/61" HD bucket/replaceable cutting edge
    62D2 MMM
    IMatch Quick Hitch
    A "REAL" snow blade ---- JD 380A modded to fit
    Homemade 3PT Receiver
    Homemade Ballast Box
    Woods GB65 Box Blade

    2019 JOHN DEERE X390 with 48" ACCEL DEEP DECK

    MY 2520 SE SEAT MOD:

    https://www.greentractortalk.com/for...d-for-the-2520

    MY BALLAST BOX
    https://www.greentractortalk.com/for...llast-box.html

  14. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

Page 11 of 11 FirstFirst ... 9 10 11

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •