Off Topic A little too cold for smoking brisket
- Thread starter stomp
- Start date
Hooked on Ice
Well-Known Member
Do you leave the skin on the pork shoulder hvyhaul? I picked up a 19.5lbs shoulder @ the Real Canadian Superstore for $0.74/lbs a few weeks ago and had it on the smoker for about 18 hrs. Got a few meals out of that one. I saw brisket going for $3.98/lbs today @ the superstore.
hvyhaul
Well-Known Member
No @Hooked on Ice I remove the skin and due to cooking in the oven I removed more fat than usual.
Here it is trimmed and rubbed, going back in the fridge overnight, and then an early start come morning.
I'll be able to control the cook better in the oven than on the WSM so looking forward to Super Bowl Pulled Pork.
RyTek Marine
Well-Known Member
Looks good! Mine has been having its 5 day long vac seal marinade in the fridge and will be going in to the Bradley at 6am! Lucky for me I have the perfect spot for it that's already smokey (wood boiler shed) so its a great spot to do my winter time smoking! Everyone enjoy their game day munchies!!!
Trevor M
Well-Known Member
A word of advice on the Liquid Smoke. I used it all the time in industry and still do, especially when I do ribs. It's VERY strong. You don't need to use very much of it to get the desired result. I usually only use at most 5 drops in the marinade I soak them in before cooking them. I cook them in the oven in a roaster with 1-2 litres of Apple Juice depending on how many racks I'm cooking, and into the AJ I put another 3 drops of the LHS. I usually finish them on the BBQ.
hvyhaul
Well-Known Member
I have been known to be a little more determined than many to cook on my smoker, but not today. LOL
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Hooked on Ice
Well-Known Member
Ouch, just looking at that pink fiberglass makes my skin crawl!
hvyhaul
Well-Known Member
Was frigging freezing that day, there was no skin to itchee contact @Hooked on Ice
Here goes nothing 250 on convection setting.
Here goes nothing 250 on convection setting.
@Jow... from @Mrs. Stomp...
- 2 Tablespoons Chili Powder
- 2 Tablespoons Salt
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Black Pepper
- 1 Tablespoon Sugar
- Optional: 2 teaspoons dry mustard
hvyhaul
Well-Known Member
Hey @stomp how did you deal side effects with cooking a brisket inside?
I have driven everyone (4) in the house including me, nutz with the smell of cooking a spice rubbed pork shoulder butt all day long.
I didn't realize how powerful the smell would be in an enclosed space.
192 so almost done. Shooting a little high as the probe read about 10 high at start of cook.
I have driven everyone (4) in the house including me, nutz with the smell of cooking a spice rubbed pork shoulder butt all day long.
I didn't realize how powerful the smell would be in an enclosed space.
192 so almost done. Shooting a little high as the probe read about 10 high at start of cook.
@Mrs. Stomp is always cooking up a storm @hvyhaul and quite often some exotic stuff with lots of spice... everyone was cool with the smell of the cooking brisket... was worth it!
