Home Made Sausage, Cured, and Smoked Meats

[edinatlanta]

Ostensibly followed Chud's brisket trim. Probably hacked it too much and also not enough.

14.75lb at start and habe about 2.5 pounds of fat im going to render for tallow.

I will post the results tomorrow and Monday irregardlessly of outcome.

Rub was 2:2:1 SPG.

 

[Piobaire]

Wish it crisped up better but the flavor is still there.

You did pan fry it after slicing, right? I mean, you can eat after smoking just to get the flavour, but pan fry it to crisp.

 

[edinatlanta]

And we're off with the brisket. Nerves are now settling in. I realized i didn't charge the probes for the wireless thermometer though so.... in an hour ill stick one in i guess? I also know only about 4 to 5 hours will impart smoke so i may just wrap and put it in the oven this afternoon.

 

[edinatlanta]

It isnt that steak looking irl. Just poured maybe two cups of tallow in the boat. Have it in the oven at 250. It smells like a brisket wow.

 

[edinatlanta]

Took a piece of the bark. Its pretty good. Can see there is a pronounced smoke ring. Could have made a mkre secure boat but oh well. Resting before a hot hold at 155.

 

[edinatlanta]

Its a little overcooked but no one i serve it to will notice and it is tasy af

 

[edinatlanta]

Had six slices. Now tired of brisket.

 

[venividivicibj]

Had six slices. Now tired of brisket.

That's how I usually feel...and then I realize I have like 8 pounds left

 

[edinatlanta]

That's how I usually feel...and then I realize I have like 8 pounds left

Yeah will serve some on Thursday, pack some up for both our folks and still have legtov.

 

[beargonefishing]

I fed my office my juicy meat last week for our Thanksgiving fiesta.

 

[venividivicibj]

I fed my office my juicy meat last week for our Thanksgiving fiesta.

View attachment 2288331

 

[edinatlanta]

Butterballing was unnecessary but idgaf

 

[Piobaire]

The top half has a half-moon heat deflector between the flame and the breast area. Let the legs go over direct heat so they'll finish about the same time.

Did overnight in brine seasons with all kinds of savory things and a lemon, sat in a fridge overnight to dry out. Should be ready in about 1.5 hours.

Will carve this bad boy up and bring to the neighborhood gathering at someone else's house.

 

[Piobaire]

It turned out nearly perfect. When the breast hit 157 the legs were 177. I pulled it and let rest for 30 minutes then sliced it all up. Saved several breast slices for turkey/bacon sandwiches on homemade sourdough Saturday. The entire bird was gone in 20 minutes.

Mission accomplished.