Epic food porn

[Greg]

We’ve done a few briskets and one of them we had to drive from highland to Layton after it was done. We’ve found if you wrap it in foil and then several towels or the like and stick it in a cooler, you can go hours before you eat it if necessary. The one we drove to Layton with was super juicy too. Not sure if it was because it had more rest time or what.

Interesting! I actually did have it wrapped in foil and a towel, then tossed it in a cooler to let it rest for about 30 min.

The timing didn't really create any issues, we had planned to make mashed potatoes and veggies, but that takes time. The sandwich was just as good, just didn't have sides. 😄

Had leftover brisket for dinner with potatoes and veggies last night and it was still awesome.

 

[Tonkaman]

I usually let my brisket rest for 2-4 hours before slicing. I keep it wrapped and in a small cooler. The temperature would likely hold for 8 hours like that.

 

[Tonkaman]

It’s been a LONG time since I turned on the smoker and didn’t shove a brisket in.

I kinda like having food in 2 hours instead of 12!! I cooked a tri-tip roast and sirloin-tip toast just to see the difference.

 

[Evolved]

I cooked a tri-tip roast and sirloin-tip toast just to see the difference.

What’s the verdict on the two cuts? I’ve done a ton of tri-tip on the smoker but have never done any other kind of roast.

 

[Tonkaman]

What’s the verdict on the two cuts? I’ve done a ton of tri-tip on the smoker but have never done any other kind of roast.

The tri-tip turned out decent. 1 cooked it at 220 until the internal temp was 145. I will probably bump that temperature up next time.

The sirloin-tip is a pretty dense cut. It did not tenderize hardly at all, so once it was 145 I chopped it up and fried it in butter 🤩

 

[jeeper]

View attachment 145527View attachment 145527It’s been a LONG time since I turned on the smoker and didn’t shove a brisket in.

I kinda like having food in 2 hours instead of 12!! I cooked a tri-tip roast and sirloin-tip toast just to see the difference.

I would have stopped by to help you decide which was better..

 

[TRD270]

The tri-tip turned out decent. 1 cooked it at 220 until the internal temp was 145. I will probably bump that temperature up next time.

The sirloin-tip is a pretty dense cut. It did not tenderize hardly at all, so once it was 145 I chopped it up and fried it in butter 🤩

I’ve been doing 180 degrees and pulling it off at 140 been good. I experimented with hotter and colder grill and pulling it off at 145 and 135. 180/140 seems to be magic for me

 

[N-Smooth]

Smoked tri tip is my fave. My BIL has gotten so good at it too, it melts in your mouth. He sends me home with a ziplock full and I’m so scared to ruin it when I reheat it that I run the bag under hot water to warm it up 😂

 

[frieed]

Today was a meat processing day..

Let's start with 16# of Andouille ready for the smoker.



Next up is trimming the brisket for smoking tomorrow.
Trimmed and ready. No slather, not nothin', just salt and pepper.



The original weight was about #15. The trimmed version above was #7.75 but also yielded about #4 of trimmings for burgers



and about #2 of fat to melt down for tallow.



The brisket, Andouille, and a couple of chickens will go onto the smoker tomorrow.
Hopefully I'll remember to take pics and update this post...

 

[RustEoldtrux]

Just wondering, does your smoker run 24/7?

 

[Tonkaman]

Just wondering, does your smoker run 24/7?

And are you cooking for an army??

 

[frieed]

Just wondering, does your smoker run 24/7?

I trim a LOT of fat out of a brisket and the one above will take 10-12 hours to cook to perfection. In particular, I trim the fat between the flat and point which when left in place will provide insulation and really slow the cook. I can smoke 6 briskets with the same amount of wood (I use apple) so I try to load up the smoker when I fire it up.

 

[moab_cj5]

For Christmas my folks gave us 1/6 of a cow they bought. Might not seem like much but it was a bunch of beaf!

One cut they gave us is a Chuck roast. I decided to smoke it and see how it turns out. I found a recipe online that I am trying.

2 hours in it's looking delicious! 6 hours to go.

 

[mbryson]

For Christmas my folks gave us 1/6 of a cow they bought. Might not seem like much but it was a bunch of beaf!

One cut they gave us is a Chuck roast. I decided to smoke it and see how it turns out. I found a recipe online that I am trying.

2 hours in it's looking delicious! 6 hours to go.

View attachment 145602

When do we show up?

 

[moab_cj5]

When do we show up?

It was good, but not great. There is SOOO much fat, it was a bit greasy and didn't deliver as much meat as expected. It was tender and had good flavor though.

 

[Hickey]

Chuck roast is the best cut to use for Mississippi Pot Roast. We've tried other roasts with that recipe and they were not as good. Google that recipe for the best damn pot roast you'll ever have. It's also stupid easy.

It was good, but not great. There is SOOO much fat, it was a bit greasy and didn't deliver as much meat as expected. It was tender and had good flavor though.

View attachment 145610

View attachment 145609

 

[Hickey]

Couldn't resist trying this out.


Gonna grill one tonight to see how we like them. Is was $18 for 1.4 lbs, so I hope they're good.

 

[Hickey]

The curved bottom sausage is the Rabbit Sausage.

So, it was pretty good. It carried the jalapeño flavor throughout. There was nothing weird or off about it. Was not gamey at all. I would definitely eat it again, but it was pretty expensive for something that didn't knock my socks off.

The upper meat is Ashton's finest jalapeño cheddar brat. That one will knock your socks off, and sits right up there with Bewilder's Suffolk sausage on the Hickey Rating Ruler. It's something like $5 per pound, where the Rabbit Sausage was $15/ lb.

 

[frieed]

Couldn't resist trying this out.


Gonna grill one tonight to see how we like them. Is was $18 for 1.4 lbs, so I hope they're good.

I'm impressed that Rabbit is the first ingredient, but I'd still like to see what percent.
Most pork I use for sausage is in the 20-25% fat range, so if split out, they could reduce the amount of rabbit and still list it first.

 

[RockChucker]

Where does one get this Ashton’s jalapeño cheddar brat? My Google fu is not working very well this morning apparently.