Quote:
Originally Posted by new man
Your brisket looks very good, looks like you did a good job. I am finally starting to get the hang of using my smoker properly, with keeping the temp consistent. Painful tip I have learned; make sure your wood is seasoned.
A cheater method is to smoke it for a few hours to get the taste in, then wrap it heavily in foil and place in the oven for hours at 180. It can cook for hours that way, and the foil and oven keep the moisture in and the temp consistent. Works great if you can't spend the hours at home maintaining the temp.
Also, I have just started going to a real butcher shop, and they will cut your meat to size, so you can get a more consistent cut for cooking.
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I had purchased a side of beef a while back, so that is the brisket that came with it. But I do frequent a very good local butcher shop. It's definitely the way to go if you really want a great piece of meat.
Quote:
Originally Posted by dlish
borla, can you do it with pork too? or is the preparation different?
newman's agreed to smoke pork shoulder for us. HHMMMMmmmm.. poorrrk
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You could do the same thing with just about any meat. The difference would be in how long you smoke it, more than anything. I've done pork loin, whole chickens, ribs, etc. The rub I suggested would probably work on any of them as well. If you google 'smoker cooking' or the cut of meat you want to cook + 'smoker' or 'bbq', you will find tons of options I'm sure. I'd be more than happy to help with any specific ideas or questions too.