OT What are you cooking/ smoking today?
Sausage gravy.
Have a thing for sausage gravy don't you?
Your mom has a thing for sausage gravy.
As Fuck Wolverine
sometimes I think Magnus is actually Brady Hoke.This is one of those times.
diesel lol
I had some Mr. Nice before going to bed this morning. :)
As far as grub, had some saltfish this morning & oatmeal tonight.
Ribeye and a Cuban.
Burgers, brawts, and cheese-stuffed jalapeños for me. Be safe everyone and enjoy the holiday!
Slow smoking some ribs today. Family is at the pool, so I get to listen to my Classic Rock playlist and drink beer in peace.
We've had more rain this summer than ever!
Sure, the grass is green, but this kids are in the house and my music gets turned off. Maybe I'll hang in the garage while the Big Green Egg maintains 215 degrees.
I'm doing my first brisket today too. Cheers, and good luck!
Good luck on the brisket! Doing a reverse sear on a top round roast and shrimp in a butter bath on the smoker.
I had a pork loin in a maple brine overnight, and I'm barbequing it all day with some hickory chips. tending the fire and watching the meat process toward doneness while I read and watch baseball and play catch with my kids. I've been looking forward to this day for a while. happy forth, and be safe
Brisket is actually pretty easy. I typically smoke mine at around 225 until the internal temp hits 190-195. Pull it wrap it in foil and toss it in a cooler while you prepare the rest. Resist the urge to over smoke it (I.e. Too many rounds of chips). Damn, I wish I were firing up the smoker today! Good luck man, and enjoy!!
How long should it actually smoke then?
Rule of thumb is an hour to an hour and a half per pound.
Honestly, if you want to really rock it out, a 4-6 lb brisket could be smoked at 250 for 6-8 hours and be really close. I monkey with the temp to make it smoke slower. Usually start it at 190 for several hours until the temp hits 160 then push the heat a bit more. I usually smoke mine for 12-14 hours, but you don't need to go that slow. Hit the magic 195 and yank it.
I smoke brisket at 225 degrees; typically takes an hour per pound (e.g., 7 pound brisket smokes in 7 hours). I wrap the brisket in butcher paper when it reaches an internal temp of 170 degrees (aluminum foil works, too). I typically cook brisket to an internal temp of 195 degrees. I wrap the brisket in a towel and place it in a cooler for 30 minutes to 2 hours before serving (depending on when we're going to eat dinner).
I'm doing mine for 8 hours at 225 to 250. taking the advice of my buddy who smokes all kinds of stuff.
"taking the advice of my buddy who smokes all kinds of stuff"
is your buddy Tommy Chong? :s
Tommy Chong. He has perfected his technique.
Temp is always the best way to know. I have a wifi temp probe that alerts me when the meat gets to a certain temp. It was a good investment. For brisket you want to get to 185ish then pull it off the cooker and let it rest covered for at least an hour. Temp will rise 5-10 degrees while resting. Hope you started early as my brisket normally takes about 11 hours. Good luck!
Taco Bell 12-pack Doritos Locos platter with nacho cheese dipping cups and Mountain Dew Baja Blast on tap!
Actually, I moved to El Paso this weekend and am unpacking probably all day... I'll dream I'm at one of your cookouts though.
I like Taco Bell because they have Manzanita Sol. My kids and I love the stuff.
Thought about a brisket too, but didn't plan far enough ahead to find a good one. Sticking with something easy and, I'll admit, using the ol' Texas Crutch.
I did a brisket a few years ago for the 4th. Had to get up at about 3 am to have it ready for an early dinner. I really did not feel it was worth it. I'd rather so something like wings and ribs, and maybe sausages.
Crack and weed?
Tri-tip, Carne Asada and fish.
Local Murky IPAs, Mexican Mules.
Badminton and lots of new pool toys for the kiddos should keep us all happy.
Happy 4th Everybody. Have fun. Be safe.
Red meat
I'll join in and say I did my first brisket yesterday. Came out of the smoker about 1 pm and sliced at about 6 pm. It was fall apart tender. Also did pork burnt ends for the first time. That was a big hit for guests too.
going simple with baby back ribs. I can't stand to be outside (I live in Tampa and the real feel is like 115) so oven, then finishing off on grill.
Too bad the holiday is on a Tuesday (so close to a 3 day weekend!), but Happy 4th and God Bless America!
That sucks, my business was closed Monday so it was a very rare 4 day weekend for me
My employer gave everyone Monday off as an extra paid holiday.
kudos to them! glad you get the 4 day weekend PTO-free! I would have loved to give my guys that too, but I work for a Fortune 50 so they are pretty strict with that stuff.
We just flew in from Michigan last night, so I'm doing Bubba Burgers.
I actually broke my tooth on a Bubba Burger a few years ago. Some bone or other hard substance in the burger itself. Split my tooth in half.
Should have sued
should've flossed more in the years prior
Indeed. I eventually got two crowns.
Ribz & herbz
Cooking meth
Also smoking meth
Win win
I came here to say mac n cheese and weed
Then crisped and basted on the grill
I'm sure it is delicious, but seems a bit like cheating with ribs (or any other meat suited for smoking/grilling).
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While we'll be doing burgers and hot dogs today, I got started on the smoking and drinking last night. No, I did not light that cigar with the Bic.....matches or GTFO.
Pretty low key, but cooked over charcoal and mesquite, they're excellent.
I would be drinking right now, except my wife thinks I'm in danger of becoming an alcoholic if I drink more than once a month. So, iced tea and water for me.
well, sounds like it's time for a new wife....
Might drive me to drink.
Another drug influenced thread, and on our great nation's birthday to boot. Blasphemy.