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t(c)hus

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@audioidkid

I've done 4 or 5 briskets over the past couple years and everyone seems to enjoy them. I use this recipe:

http://www.foodnetwork.com/recipes/bbq- ... index.html

For what it's worth:

1. Sam's club is fine.
2. Cuts with more fat end up being more tender than the leaner ones.
3. Give your self enough time, don't rush it, and don't let it get too hot. On our vertical smoker it seems like stuff always take longer than the recipe calls for.
4. Don't skip the meat-resting part

I'd be interested in your pix and comments.

And I'll be spending some quality time with the smoker this weekend, too, doing a pork shoulder.

Have fun!

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"I honestly don't see a good bet on the board here."

I am there for various things 2 or 3 times a week. Hard to imagine not having a Woodmans
just down the road. Good luck with the SmokeFest. I look forward to reading the thread
Monday or Tuesday.

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Flew too close to the sun on wings of pastrami

Poor nothing!

If only you knew...

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Early food prep is done for tomorrow.

Beef Brisket with a Coffee rub -



Baby Backs with Ancho Chile rub -



Reason's Jalapeno Poppers with Greek seasoning, with tweaks to cut them lengthwise and added some cheddar cheese to the mix -



Spanky's cream cheese filled cherry peppers wrapped in Italian sausage (hot and mild) -



Finally, corn soaking in sugar/salt solution to be smoked with Garlic Ranch Butter with cayenne -



I'll try to post some pics tomorrow as things progress - success or failure.

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https://twitter.com/DrKenCast

Pics look great Dr. Ken! What time should I be there?

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Those things better be good, spanky.

They're a pain in the ass to make.

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https://twitter.com/DrKenCast

Has an earthy, bold flavor. It is more subtle than you think.

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https://twitter.com/DrKenCast

Yeah, your hands can get messy making those, but how many good things in life come without getting your hands a little messy?

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Dr. Ken's Kindergarten teacher to Dr. Ken's mom; Dr. Ken does not follow directions very well- unsatisfactory. Give him the belt.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Is the flavor boldly subtle or subtly bold? Or does earthy just mean it tastes like dirt?

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

I was on my phone and couldn't type a detailed description, old man. Bold in its character but not overwhelmingly so, therefore, more subtle than you think.

And, yes, it tastes like dirt. Dirt is awesome.

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https://twitter.com/DrKenCast

I found a tremendous amount of evidence of people slicing them length-wise on the internets and the internets cannot be misleading. So, rather than fashion a MacGyver-like jalapeno support structure, I decided to go with laying them on their side.

And, cheddar cheese is good with everything. Can't go wrong there.

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https://twitter.com/DrKenCast

To be clear, also, it's not just a coffee rub.

It's ground espresso with ancho chile, ginger, cayenne, coriander, mustard, paprika, brown sugar and a few other things.

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https://twitter.com/DrKenCast

That sounds really good. I bought all of the stuff for the brat recipe that you gave me Doc. I hope those turn out as good as the preped stuff looks.

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I have also found a tremendous amount of evidence on the internets that people are fucking stupid.

The vessel is not that hard to construct, slacker. Just like in basketball, it's all about the vertical. You youngsters are just too lazy to do things right.

Lots a luck to you and yours....

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Ancho is a type of chile pepper

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Ancho is actually just a dried poblano chile pepper.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

I look at this smoking thing as a real man's female equivalent of going to the spa with the ladies. Enjoy the hell out of your day. Really is sounding like good clean fun.

5:45am - It begins. Is it too early for a beer yet?

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https://twitter.com/DrKenCast

That looks good, you should have a nice relaxing day watching that turn into a fine meal.

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When I am stuck and need to figure something out I always remember the Immortal words of Socrates when he said:"I just drank what?"

8am - Tomatoes and garlic for the BBQ sauce are done. Ribs are on. Pictures to follow.

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https://twitter.com/DrKenCast

It all looks great Dr. Ken. What kind of wood are you using?

I wish I would have thought to do the picture thing a couple weeks ago when I
smoked 4 pork shoulders and 3 slabs of ribs.

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Everyday when the sun goes down, I get with my friends, I begin to clown.
Now I don't care what the people are thinkin'. I ain't drunk, I'm jus' drinkin'!
-Albert King

Now I want Brisket for Breakfast

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You never miss your wealth, till your well went dry
Seem like only yesterday, you were here smiling
Now you gone away, but I know you in a better place
No traces of you, what can I do?
Alone and confused

omg that was fucking hilarious......not!

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You never miss your wealth, till your well went dry
Seem like only yesterday, you were here smiling
Now you gone away, but I know you in a better place
No traces of you, what can I do?
Alone and confused

The food pics will be great. Set the scene for us.

What does a Dr. Ken listen to whilst smoking? Do you use a jam box, blare the car radio from the garage or pipe music outside from the house? I am not familiar with the entire Hootie & Blowfish catalog, or that of Darius Rucker solo. I don't know if you can go start to finish just listening to DRuck hits. Do you sample other material?

Are you sunning yourself ala Rockford style, set up an umbrella, or just live with the potential of a farmer's tan? Do you go baseball cap, or floppy hat to cover the ears?

Will you be eating during the day, or waiting until this evening when the masterpiece is finished? Enjoy the day. Looks like it will be a good one.

11am - Setup the TV this morning outside so I could watch last night's Nationwide race. Dale Jr. wins for the first time in years - at Daytona - driving the number 3 Wrangler car. There's not a cloud in the sky. I'm popping open the first of many Spotted Cows, Hop Juices, and some homemade brews of the day right after I post this. I'm pretty sure I'm dead.

5 hours into the brisket and I put up a foil guard at the heat source so not to overcook the one side as it is a little hotter there. Brisket is at 144 degrees. I think we're good so far. Chipotle BBQ sauce is simmering on the stove with the smoked tomatoes and garlic.

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11:30am - First beer of the day. I'm on the clock now. Things have been set in motion. It is only a matter of time now before things go horribly wrong.

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https://twitter.com/DrKenCast

whats in the baggy behind the beer? Hopefully part of the illegal smokefest! Ha.

I'm a big fan of smoked meats! Looks awesome, Have you ever used or tried rib-racks to stand your ribs on their side while smoking? Good luck....hurry up & wait !!

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Proud to be UNVERIFIED.

Couple answers to earlier questions -

Wood? Hickory

Ribrack? Was the plan today for the 3 slabs but it wasn't working with the size of the brisket so I improvised a little.

Chipotle BBQ sauce is complete and awesome. Google "Mesa Grill BBQ Sauce" and that's what I have - except I used fresh tomatoes and smoked them per a suggestion from Mr. Reason by way of Tall Midget. Thanks to both. Also, I simmered the chipotle chiles but then took the whole chiles out before pureeing (sp?) and used one whole, seeded, dried pasilla pepper. It has a nice touch of heat as is without puree-ing the chipotles.

Now, off to take a shower and wash some of the smoke off for the afternoon. Pictures to follow.

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https://twitter.com/DrKenCast