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Thread of What You've Eaten, Cooked and/or Drunk Lately

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ORD_Buckeye said:
Do pork shoulder.
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Love me some pork shoulder growing up in the true south that is a staple... wife however... does not ... Brisket is its..

AKAK said:
Yeah, if you're doing a whole one, and you're smoking it. (If you're not, you should move the fuck out of austin texas... But I can help you with braising smaller hunks too)

1. It will take an assload of smoke.
2. Properly seasoned where you are is salt and pepper
3. Dont he afraid to crutch it. You'll need to make sure you're not on your last 15 inches of foil. (Heavy duty actually counts in this game, so pick some up)

We can make any charcoal grill or smoker work here, probably most gas ones.

I didn't read bkbs link, but... That's a great website.

I would go oak here for the wood. (Your other choices are pecan and mesquite, I don't like mesquite)

We are doing this for Thanksgiving. I haven't made it for a couple years. Last time was for my kids spanish class. This is the shit that makes me wish I still had a charcoal smoker. I may borrow the neighbors weber.

https://rbandmindy.com/texas-smoked-beef-chuck/
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smoking it via pellet smoker... probably going to grab a Packer style Brisket
 
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Jaxbuck said:
First thought was to save it for a celebratory drink after The Game but life is short and tomorrow is promised to no man.

might crack that magnificent sumbitch tomorrow and give some proper thanks.
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I'd do it now and post it on a certain twitter feed that rhymes with Dom Sulf. AKA Tony Meatballs. (Wait, no)
 
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AKAK said:
I'd do it now and post it on a certain twitter feed that rhymes with Dom Sulf. AKA Tony Meatballs. (Wait, no)
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Don’t own a Twitter machine but if I did, I’d let him know my business partner got a bottle of the 23 and neither of us is headed to federal pound me in the ass prison(that we are currently aware of). So life can be good without being a mob twat.
 
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AKAK said:
I would go oak here for the wood. (Your other choices are pecan and mesquite, I don't like mesquite)

We are doing this for Thanksgiving. I haven't made it for a couple years. Last time was for my kids spanish class. This is the shit that makes me wish I still had a charcoal smoker. I may borrow the neighbors weber.

https://rbandmindy.com/texas-smoked-beef-chuck/
Click to expand...

And I got some mesquite... Because I realized it's been a while. I am gonna hit it hard early.... Then let it simmer
 
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AKAK said:
You'll be alright.

(Maybe)

But yeah, I mean thats a 12 hour project minimum.
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it was 17lbs pre fat trim.. i guess my probes could be off but I’ve got them pretty deep in there and tried to keep them out of the fat zone... at this point even if it does stall i might let it ride
 
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Whats the ambient in the grill and waht temp is the brisket?

(Also, remember why crutching works... It basically is keeping it from sweating so it also helps it retain moisture which keeps it juicy, you're not gonna be short on smoke there)
 
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