Dinner
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 16
Like Tree2Likes

Thread: Dinner

  1. Top | #1

    Join Date
    Jun 2011
    Last Online
    Yesterday @ 08:14 PM
    Location
    Dayton, MD
    Posts
    716
    Thanks
    39
    Thanked 105 Times in 62 Posts

    Dinner

    It is going to be a long day of anticipation. Almost 12 pounds of brisket on the smoker.



    Sent from my DROID RAZR using Tapatalk 2
    Attached Thumbnails Attached Thumbnails uploadfromtaptalk1354974719826.jpg  
    2305, 200CX loader w/53" bucket, 62C MMM, and 47 SB.

  2. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  3. Top | #2
    Captain Hook Kennyd's Avatar
    Join Date
    Aug 2010
    Last Online
    Today @ 07:34 AM
    Location
    Westminster, MD
    Posts
    16,240
    Thanks
    4,992
    Thanked 4,030 Times in 2,510 Posts
    What time should I be there Lee?
    Kenny

    -John Deere 3720 Deluxe Cab TLB
    FEL, MMM, Artillian 42" Forks and Modular Grapple, I-Match, Ballast Box, and lots of other STUFF.
    -John Deere 455 w/60" MMM


    Bolt on Grab Hooks and other cool stuff are now for sale!!

    Visit our YouTube Channel

    My Equipment:
    John Deere 3720 Deluxe Cab, 300cx FEL, 366 Front Blade, 59" Front Snowblower, Ballast Box
    Artillian 3K Forks, Grapple, Front-Hoe Bucket
    John Deere 455, 60" MMM

  4. Top | #3
    Keeper of the GTT Cookies dieselshadow's Avatar
    Join Date
    Nov 2011
    Last Online
    Today @ 08:22 AM
    Location
    Joelton TN
    Posts
    19,773
    Thanks
    1,065
    Thanked 4,288 Times in 2,580 Posts
    Oh yeah!!
    - Jason

    GreenTractorTalk.com Rules, Policies, and Terms of Use

    Subscribe to dieselshadowman on YouTube

    2720 w/ 200CX FEL
    , Ken's weld-on hooks, Fit Rite Hydraulics Top and Tilt kit, Artillian forks.
    1954 60 - getting full restoration, 1964
    110 round fender in the shop for crustoration
    Ferris IS3200Zzero turn mower

  5. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  6. Top | #4
    Senior GTT Super Slacker Gizmo2's Avatar
    Join Date
    Jan 2011
    Last Online
    Today @ 08:07 AM
    Location
    New York
    Posts
    34,170
    Thanks
    5,769
    Thanked 3,948 Times in 2,911 Posts
    Count me in!
    Keith

    JD 2320, 200CX FEL/61" bucket , 46 BH/16" bucket, Artillian Forks, 72" Snow Blade, Landscape Rake, Ballast Box, PHD, The Wife
    BX42 Chipper, XUV 560 Gator, Z915B ZTrak

  7. Top | #5
    Brian's Avatar
    Join Date
    Aug 2010
    Last Online
    06-05-2014 @ 02:22 PM
    Location
    Bay City, Michigan
    Posts
    3,571
    Thanks
    50
    Thanked 333 Times in 213 Posts
    For us Newbs, could you fill us in on the temp you are smoking and the time period or any other methods used.



    Brian

  8. Top | #6
    Senior GTT Super Slacker Gizmo2's Avatar
    Join Date
    Jan 2011
    Last Online
    Today @ 08:07 AM
    Location
    New York
    Posts
    34,170
    Thanks
    5,769
    Thanked 3,948 Times in 2,911 Posts
    Quote Originally Posted by Brian View Post
    For us Newbs, could you fill us in on the temp you are smoking and the time period or any other methods used.
    You should be out testing your casters not concerned with how to cook meat. Just sayin!
    If the casters don't work on your forks there won't be any need for me to test mine.
    Keith

    JD 2320, 200CX FEL/61" bucket , 46 BH/16" bucket, Artillian Forks, 72" Snow Blade, Landscape Rake, Ballast Box, PHD, The Wife
    BX42 Chipper, XUV 560 Gator, Z915B ZTrak

  9. Top | #7

    Join Date
    Jun 2011
    Last Online
    Yesterday @ 08:14 PM
    Location
    Dayton, MD
    Posts
    716
    Thanks
    39
    Thanked 105 Times in 62 Posts
    Quote Originally Posted by Kennyd View Post
    What time should I be there Lee?
    The plan is for an early dinner around 4. Come on down. I am having brussel sprouts, asparagus, and latkes with dinner. Later I will be making jelly doughnuts for dessert.

    Lee
    2305, 200CX loader w/53" bucket, 62C MMM, and 47 SB.

  10. Top | #8

    Join Date
    Jun 2011
    Last Online
    Yesterday @ 08:14 PM
    Location
    Dayton, MD
    Posts
    716
    Thanks
    39
    Thanked 105 Times in 62 Posts
    Quote Originally Posted by Brian View Post
    For us Newbs, could you fill us in on the temp you are smoking and the time period or any other methods used.
    Well..... Brian, I am ashamed to admit that I am really not sure what I am doing. I have cooked a brisket twice before and had different luck with each. If you search for brisket cooking techniques, the information varies a lot. I decided today that I need to keep a notebook so I can at least remember what I did the last time.

    What I think I did last time is smoke for 3 hours, wrap in foil (called a Texas crutch) and put back in for another 3-4. After that time, I pulled from the smoker, wrap in a couple of big towels and put into a cooler (faux cambro). The consensus is that it should sit like that for at least another hour, but up to 3 and will stay very hot!

    The first time I did this, I had a a hiccup with the smoker and found it had stopped during the smoking phase. I had left the house and came home to an 80 degree smoker! I frantically restarted and extended the smoke time to around 4 hours. The end result was fantastic. Tender, great flavor, and moist. I did it again 2 weeks later (without the smoke hiccup) and ended up with a drier consistency. The problem I read is that there is a huge variation in quality of brisket.

    Now, for temps, my smoker will maintain around 135 degrees on its lowest setting. I swear that is what I used for the first 3 hours above. I then bumped up to a higher temp while foiled. But I have no notes. My research this time talks about doing 225 for the entire process.

    When you unfoil the brisket after sitting in the cooler, there is an amazing amount juice in the foil. I do not add any liquid.

    The night before, I apply a rub. Again, a combination of things I have read. Here is what I used for each brisket

    8 TBLS brown sugar
    3 TBLS salt
    2 TSP of paprika
    1 TSP each of cayenne, black pepper, garlic powder, and cumin

    This time, for temps, I started on smoke for an hour (135), then bumped up to 225. At around the 3 hours mark I plan to wrap in foil.

    I plan to take good notes this time. Hopefully I can come up with a process that is bulletproof.

    I really need a remote thermometer. I have not made that investment yet.
    2305, 200CX loader w/53" bucket, 62C MMM, and 47 SB.

  11. Top | #9

    Join Date
    Jun 2011
    Last Online
    Yesterday @ 08:14 PM
    Location
    Dayton, MD
    Posts
    716
    Thanks
    39
    Thanked 105 Times in 62 Posts

    Re: Dinner

    Update- time to wrap it up.



    Sent from my DROID RAZR using Tapatalk 2
    Attached Thumbnails Attached Thumbnails uploadfromtaptalk1354988585008.jpg   uploadfromtaptalk1354988675824.jpg   uploadfromtaptalk1354988703547.jpg  
    2305, 200CX loader w/53" bucket, 62C MMM, and 47 SB.

  12. Top | #10

    Join Date
    Apr 2012
    Last Online
    03-07-2018 @ 02:10 PM
    Location
    PA, USA
    Posts
    2,044
    Thanks
    446
    Thanked 180 Times in 153 Posts
    Quote Originally Posted by ljnelson109 View Post
    The plan is for an early dinner around 4. Come on down. I am having brussel sprouts, asparagus, and latkes with dinner. Later I will be making jelly doughnuts for dessert.

    Lee
    I wish I would have seen this when you posted it. I could have been there by 4.
    Homemade jelly doughnuts? You HAVE to post details of that!!!!
    Andy B.

    1966 110 Lawn Tractor
    2012 2520 - DELIVERED 27APR2012!!!

    Tractor that I used to own - 1954 40 Utility
    KB3WPN

  13. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

Page 1 of 2 1 2 LastLast

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
  •