Just got a smoker, now what?

THE FEZ MAN

as a matter of fact i dont have 5$
Aug 23, 2002
43,671
10,134
848
All this smoker talk makes me want to buy a tongue
 

THE FEZ MAN

as a matter of fact i dont have 5$
Aug 23, 2002
43,671
10,134
848
I won't be over for that
Fuckin' tongue eater :haha7:
Have you ever had a properly prepared tongue? It is absolutely fucking delicious, it’s like the most tender juicy piece of filet you have ever had except it’s well done, properly seasoned with a “Hispanic” type seasoning it’s perfect for tacos, or a chili the issue is that it’s really expensive and, it takes all day to cook, even with a pressure cooker, because it’s a duel process, a stewing, then a smoking or extra preparation, you can eat it just stewed and sliced if you want but I prefer that extra step
If I didn’t tell you what it was you would trip over yourself to get it.


I'll have that with a side of Headcheese, Pickled Pigs Feet, and Haggis.
The great delicacy’s of life my friend
 

maz

TRueWDTer
Feb 16, 2005
64,538
2,103
693
abu dhabi,pa.
I'll just have a cheeseburger
Maybe with some bacon
That'll do
I don't have all day
Not retired just yet
 

Shootr

OOHHH, GNARLY!!!
Donator
Dec 9, 2005
4,121
2,039
678
Arizona
I'll have that with a side of Headcheese, Pickled Pigs Feet, and Haggis.
Have you ever had a properly prepared tongue? It is absolutely fucking delicious, it’s like the most tender juicy piece of filet you have ever had except it’s well done, properly seasoned with a “Hispanic” type seasoning it’s perfect for tacos, or a chili the issue is that it’s really expensive and, it takes all day to cook, even with a pressure cooker, because it’s a duel process, a stewing, then a smoking or extra preparation, you can eat it just stewed and sliced if you want but I prefer that extra step
If I didn’t tell you what it was you would trip over yourself to get it.




The great delicacy’s of life my friend
Not saying I wouldn't taste-test it...but sure won't be putting $$$ and time into trying it myself...

Picked up the Thanksgiving turkey this morning, 68 cents/lb - looking forward to giving it another go.
 

THE FEZ MAN

as a matter of fact i dont have 5$
Aug 23, 2002
43,671
10,134
848
Not saying I wouldn't taste-test it...but sure won't be putting $$$ and time into trying it myself...

Picked up the Thanksgiving turkey this morning, 68 cents/lb - looking forward to giving it another go.
Next time your at a Mexican joint look for tacos de linguas
 

Sinn Fein

Infidel and White Interloper
Wackbag Staff
Aug 29, 2002
31,856
2,378
898
Florida's Nature Coast
Well, my first attempt at smoking a turkey went very well. I brined it for 24 hours using a cajun brine I grabbed off Amazon. I basted it a few times during the cook with a mixture of melted butter, beer, and my favorite BBQ rub.

Not bad for my first time out, especially since it was the first time I cooked anything on the kamado grill.
 

Shootr

OOHHH, GNARLY!!!
Donator
Dec 9, 2005
4,121
2,039
678
Arizona
Spatchcocking lunch... Also got my peach butchers paper - doing a brisket later this month and I understand it's helpful during cooking.
 

Shootr

OOHHH, GNARLY!!!
Donator
Dec 9, 2005
4,121
2,039
678
Arizona
Picked up a 13lb prime brisket flat for Christmas dinner. Never did one before. I don't think I've ever bought a $60 cut of meat before...

My OCD is kicking in with research on how long it will take. Currently I'm figuring after trimming it will be closer to 11-12 lbs - so now it's crossing fingers that I get the timing right for a 2:30 afternoon meal. My thought's so far is putting it on around midnight and getting to the stall by 7-8AM, wrapping in the butcher paper and continuing on to 205 degrees by noon-1PM. Rest for an hour or 2 in the cooler and slice it up with fingers crossed.

30 years ago or so, my Dad got me a proper brisket slicing knife - it has yet to have its' cherry popped. Damn thing perfect and a real razor, looking forward to breaking it in too.


How many temp probes should I stick in it? :cool:

Picked up a big metal seasoning shaker and pre-mixed up a "salt-pepper-garlic-onion" rub so it's easier to get things more equal when prepping the stuff going on the grill. 40lbs of competition blend pellets (of apple, hickory, and these - I'm liking them the best so far) so that's stocked up.

I'm off today so bored and hungry - and now you're bored too...
 

THE FEZ MAN

as a matter of fact i dont have 5$
Aug 23, 2002
43,671
10,134
848
Picked up a 13lb prime brisket flat for Christmas dinner. Never did one before. I don't think I've ever bought a $60 cut of meat before...

My OCD is kicking in with research on how long it will take. Currently I'm figuring after trimming it will be closer to 11-12 lbs - so now it's crossing fingers that I get the timing right for a 2:30 afternoon meal. My thought's so far is putting it on around midnight and getting to the stall by 7-8AM, wrapping in the butcher paper and continuing on to 205 degrees by noon-1PM. Rest for an hour or 2 in the cooler and slice it up with fingers crossed.

30 years ago or so, my Dad got me a proper brisket slicing knife - it has yet to have its' cherry popped. Damn thing perfect and a real razor, looking forward to breaking it in too.


How many temp probes should I stick in it? :cool:

Picked up a big metal seasoning shaker and pre-mixed up a "salt-pepper-garlic-onion" rub so it's easier to get things more equal when prepping the stuff going on the grill. 40lbs of competition blend pellets (of apple, hickory, and these - I'm liking them the best so far) so that's stocked up.

I'm off today so bored and hungry - and now you're bored too...
I recommend buying a cheep one and doing a dry run first