My best results were sprayed all the time with apple juice and wrapped in foil after about two hours.
Im a nub still but it was a nice middle ground for us.
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The Smoking Thread
- Thread starter RanzB
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Im a nub still but it was a nice middle ground for us.
Brisket day. My new thermometer arrived yesterday so I can monitor internal and external temps while keeping the lid on.
Not sure how long a cooking time I'm looking at but I'm budgeting six hours from start to finish.
Not sure how long a cooking time I'm looking at but I'm budgeting six hours from start to finish.
Good luck, hope it goes well!
Maple and a plain cured slabs of pork belly just went on the weber - can't wait. The next few hours are going to be pure torture.
I picked up a cheapo butane torch yesterday from the Chinese store - what a a pleasure it is to get the weber going. R35 for the canisters.
I picked up a cheapo butane torch yesterday from the Chinese store - what a a pleasure it is to get the weber going. R35 for the canisters.
Five hours later and it's off.Pic please when done.
How did the brisket turn out?
I'll try to remember to post some pics tomorrow when I've sliced it... if there's any left
The brisket was very nice - I'll be doing that again.
Thanks - it's firming up in the fridge until tonight/tomorrow. I'm looking forward to sampling the maple one.
Thick cut bacon fried is super yummy!Thanks - it's firming up in the fridge until tonight/tomorrow. I'm looking forward to sampling the maple one.
I’ve got an electric slicer so I’ll do do a selection of thicknesses. Thinner is easier to wrap with.
This is another reason I do big batches of meat when smoking it freezes well and with you can vac pack portions even better. All smoked meats freeze well just fyi
It's only my second run with the bacon but doing two bellies was as time consuming as one, so why not.
Pity I'm at the limit of what the weber can handle. ¯\_(ツ)_/¯
Good job, looks superb!
You're in PE right? So am I. Just saying...
I should be upfront about something...
What ya got there?View attachment 1425465
I have Texan chili simmering away on the stove today.
View attachment 1425471
View attachment 1425475
Are you smoking your chili peppers? I should chuck some in with the bacon next time.
Not mole. Texas Red Chili, a.k.a. bowl of red.
Dry toasted the chilis in a skillet before making the paste. Guajillo and ancho.
It's a dish I've been wanting to make for some time now. Finally got around to it today. I'm a bit O.C.D. about old school, original recipes. I'll adapt next time to taste if not happy with the outcome.
Left Of Bang
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Where did you source the chilli from?
My go to mexican goodies store