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milkmania
09-28-2006, 11:01 PM
well, with jrandol's inspiration, I went out and bought a smoker on Tuesday....

smoked two briskets today, 1st. one turned out awesome! 11+ hours around 225 - 250 degrees
here's what's left of a 10 pound brisket:eek3:
click to enlargehttp://www.bhammonster.com/leftovers.jpg

just look at that pink smoke ring:love:

2nd. one is at 188 degrees, will pull in an hour or two

gotta pull it at 197 degrees, wrap and rest for an hour

sanjuan23
09-28-2006, 11:04 PM
Dammit Milk now I am really gettin hungry!

milkmania
09-28-2006, 11:05 PM
Dammit Milk now I am really gettin hungry!


burrrrp......

scuse me:o

sanjuan23
09-28-2006, 11:07 PM
Wife was supposed to be back by now from a work event at Del Friscos with my leftovers! Should I be getting worried:confused:

6ballsisall
09-28-2006, 11:08 PM
Nice smoke ring Milk!!! It's fun as hell ain't it??? What did you use for a rub??

sanjuan23
09-28-2006, 11:09 PM
Milk, looks great guess where that next bonus check is going? Did someone say new smoker?

6ballsisall
09-28-2006, 11:09 PM
BTW, turn the heat down a little, it'll be even more tender. I don't like anything hotter than 200. 185 if I can hold it steady. Remember low and slow.

Its fun to do isn't it??

milkmania
09-28-2006, 11:13 PM
Nice smoke ring Milk!!! It's fun as hell ain't it??? What did you use for a rub??

I started out simple..... used McCormick's Grill Mates Hickory Spice Rub http://www.mccormick.com/productdetail.cfm?id=11393

awesome stuff......thick paste!
I kept dipping my knife in the jar for a little taste:cool:

The second is going to be a pre marinated brisket from Wal-mart..... smelled great too!

I ordered 4 pounds of rub from Texasbbqrub today, anxious for it to come in http://www.texasbbqrub.com/recipe.html

Used Royal Oak lump charcoal and Kingsford briquettes

sanjuan23
09-28-2006, 11:15 PM
What no hickory mesquite or pecan soaked for some really thick smoke??

milkmania
09-28-2006, 11:17 PM
Milk, looks great guess where that next bonus check is going? Did someone say new smoker?

man, I found this monster at Academy Sporting goods for $399.00

Oklahoma Joe's LongHorn

not mine, but identical--->http://www.geocities.com/chuckdickson/longhorn/


heavy son of a gun!!!

I learned from another forum that Oklahoma Joe's was bought out by New Braunsfels.... the owner of Oklahoma Joes then started another company and his smokers sre in the $1200.00 $1500.00 range

6ballsisall
09-28-2006, 11:18 PM
Don't use Mesquite on Beef. Mesquite has a pungent smoke to it, way to strong for beef. Some will use it on Pork, I still prefer Hickory though. Mesquite on chicken works quite well.

The Salmon I brought to MM was done w/ a little hickory for a glaze then transitioned over to apple.

Pick your woods according to what you smoke.

milkmania
09-28-2006, 11:18 PM
What no hickory mesquite or pecan soaked for some really thick smoke??

I was scared of oversmoking it.....my first one and with kids...didn't want them to go hungry tonight;)

milkmania
09-28-2006, 11:19 PM
BTW, turn the heat down a little, it'll be even more tender. I don't like anything hotter than 200. 185 if I can hold it steady. Remember low and slow.

Its fun to do isn't it??
I had a blast....it gave me something to focus on

and will do on the temp....the meat never met 200 degrees though....197 max!

I am very pleased with my first attempt

when I poured off the juice, it filled a 2 cup measuring cup

6ballsisall
09-28-2006, 11:19 PM
Your brave Milk!!! Brisket is one of the more difficult Q jobs. Depending on the quality of the brisket it can have a tendency to dry out quickly. Most peeps usually start with a boston pork or maybe chicken.

6ballsisall
09-28-2006, 11:20 PM
I am very pleased with my first attempt

U should be, it looked mighty tasty!!!!:cool:

sanjuan23
09-28-2006, 11:22 PM
man, I found this monster at Academy Sporting goods for $399.00

Oklahoma Joe's LongHorn

not mine, but identical--->http://www.geocities.com/chuckdickson/longhorn/


heavy son of a gun!!!

I learned from another forum that Oklahoma Joe's was bought out by New Braunsfels.... the owner of Oklahoma Joes then started another company and his smokers sre in the $1200.00 $1500.00 range

Yeah they are a great replica of my Old Tyme that some one decided to walk off with. Sucker weighed a ton had serious emotional value (my Dad's) and the idiots left my freakin Weber sitting in the back yard. Guess it was not heavy enough!

6ballsisall
09-28-2006, 11:22 PM
BTW, Milk per your PM, here is the forum that I find very helpful for recipes and smokin ideas. One word of advice...........NEVER talk about grillin on this site!!! Most of these guys are serious Q afficiondos!

www.thesmokering.com

milkmania
09-28-2006, 11:24 PM
Your brave Milk!!! Brisket is one of the more difficult Q jobs. Depending on the quality of the brisket it can have a tendency to dry out quickly. Most peeps usually start with a boston pork or maybe chicken.


yeah, I learned that from the guy at texasbbqrub just as I put it on the smoker......lol

he called me brave too:cool:

6ballsisall
09-28-2006, 11:26 PM
My next goal is to try and smoke cheese. I am questioning my smokers ability to hold that low of a heat level though. I may give it a whirl as more fall temps set in.

milkmania
09-28-2006, 11:27 PM
BTW, Milk per your PM, here is the forum that I find very helpful for recipes and smokin ideas. One word of advice...........NEVER talk about grillin on this site!!! Most of these guys are serious Q afficiondos!

www.thesmokering.com (http://www.thesmokering.com)

thanks!
I learned an incredible amount from the guys too http://www.barbecuenews.com/forum/default.asp


Yeah they are a great replica of my Old Tyme that some one decided to walk off with. Sucker weighed a ton had serious emotional value (my Dad's) and the idiots left my freakin Weber sitting in the back yard. Guess it was not heavy enough!
I hate to hear that, but it would seem the crook had the right idea.... in a sense:(

robisjo
09-29-2006, 12:54 AM
Here's another great rub that I use on the smoker. I like it best on ribs and pork loin.

http://www.smokininthedark.com/

Workin' 4 Toys
09-29-2006, 10:18 AM
I am going to sound like an idiot, but ok...:o

I have NEVER smoked anything......Or at least I never inhaled....opps I mean, back to the subject.............. What does it take to smoke, what do you have to do? And what do you smoke and why?

Keep in mind, I don't cook, but this actually sounds interesting enough for me to try.

sanjuan23
09-29-2006, 10:24 AM
Smoking meat(beef,pork) chicken sausage or just about anything is "fairly" easy it does require a pretty good portion of attention due to the fact you are trying to keep the tempurature between 180-200 degrees at all times the idea is simple "slow and low" cooking. Reason is for flavor if you are a big fan of smoked meat flavor. Results if done correctly are amazing! Juicy meats again packed with a lot of flavor. It is an art that can take quite a bit of practice but again the basics are simple.

sanjuan23
09-29-2006, 10:25 AM
ThreadJack 500 Posts!

6ballsisall
09-29-2006, 10:34 AM
I am going to sound like an idiot, but ok...:o

I have NEVER smoked anything......Or at least I never inhaled....opps I mean, back to the subject.............. What does it take to smoke, what do you have to do? And what do you smoke and why?

Keep in mind, I don't cook, but this actually sounds interesting enough for me to try.


Its alot of fun Workin. You can spend about as little or as much as you want on a smoker. Mine is a low dollar gas one that was about $90 from Lowes. It's a bullet style smoker, I like it alot, it holds 190-200 degrees very well and still holds quite a bit of meat. The site I posted earlier is a great site to get info and learn from. I'd go there and do some reading. Sanjuan about covered all the bases.

milkmania
10-05-2006, 10:10 PM
made the required modifications to my Oklahoma Joe's Longhorn smoker today......

I can now fill the firebox full of lump charcoal and leave it.... it's holding 200 degress ROCK SOLID!

was getting spikes up to 350 degrees:o

1) smoke stack mod $6.00
2) fire basket $$ $crap expanded metal I had laying around
3) deflector shield for fire box $15.00 /welded up

view them here http://www.bhammonster.com/thumb.html

my fire basket is 12x12 and my next one will be 11x11 to fit inside when not in use.

Be gentle, I know the smoker's dirty, but I've been spending my time on mods instead of cleaning8p


I can pick up OAK cut-offs for $10.00 a truck load!!!!

4x4, 4x6, 6x6, etc....
The guy said his wood is not treated and he uses it for his smoker & fireplace:cool:

Upper Michigan Prostar190
10-05-2006, 10:20 PM
made the required modifications to my Oklahoma Joe's Longhorn smoker today......

I can now fill the firebox full of lump charcoal and leave it.... it's holding 200 degress ROCK SOLID!

was getting spikes up to 350 degrees:o

1) smoke stack mod $6.00
2) fire basket $$ $crap expanded metal I had laying around
3) deflector shield for fire box $15.00 /welded up

view them here http://www.bhammonster.com/thumb.html

my fire basket is 12x12 and my next one will be 11x11 to fit inside when not in use.

Be gentle, I know the smoker's dirty, but I've been spending my time on mods instead of cleaning8p


I can pick up OAK cut-offs for $10.00 a truck load!!!!

4x4, 4x6, 6x6, etc....
The guy said his wood is not treated and he uses it for his smoker & fireplace:cool:
Looks cool Milk! I like the mods. Very creative!:)

mitch
10-05-2006, 10:31 PM
What would Gene say? A pic of leftover Brisket. I'll can almost see him shaking his head in disgust:D

milkmania
10-05-2006, 10:50 PM
Looks cool Milk! I like the mods. Very creative!:)


I just made a few changes as this guy suggested....
click here---> http://www.bhammonster.com/modifications.pdf

milkmania
10-06-2006, 03:38 AM
oh the smell!!!!


click to enlarge
http://www.bhammonster.com/brisket2.jpg
http://www.bhammonster.com/brisket3.jpg
http://www.bhammonster.com/brisket4.jpg
http://www.bhammonster.com/brisket5.jpg

sanjuan23
10-06-2006, 10:01 AM
Well the pics look good, you commented on the smell. How is this one different from last week albiet the different rub and your smoker improvements.

Workin' 4 Toys
10-06-2006, 10:15 AM
Way to SELL it Milk.....;)

Farmer Ted
10-06-2006, 10:59 AM
My next goal is to try and smoke cheese. I am questioning my smokers ability to hold that low of a heat level though. I may give it a whirl as more fall temps set in.


i think to smoke cheese you need to funnel the smoke into a small fridge so it will keep the cheese cool and cool the smoke, otherwise you're going to melt the cheese.....

Upper Michigan Prostar190
10-06-2006, 11:23 AM
i think to smoke cheese you need to funnel the smoke into a small fridge so it will keep the cheese cool and cool the smoke, otherwise you're going to melt the cheese.....
as long as you dont cut the cheese8p uh huh huh huh.

milkmania
11-08-2006, 10:52 PM
here we go again

BriEOD
11-08-2006, 10:56 PM
You need a Big Green Egg...tell em' Farmer!!

6ballsisall
11-08-2006, 11:30 PM
i think to smoke cheese you need to funnel the smoke into a small fridge so it will keep the cheese cool and cool the smoke, otherwise you're going to melt the cheese.....


you might be right! From what I have read, if I can keep the temps around 90 degrees it should be ok. Again, I am concerned about keeping my smoker that low as it's a low dollar job. I'll give it a whirl someday and report my findings.

Workin' 4 Toys
11-09-2006, 09:18 AM
here we go again
What is that?? Exactly...

6ballsisall
11-09-2006, 10:36 AM
What is that?? Exactly...

Meat! :rolleyes: ;)

milkmania
11-09-2006, 01:23 PM
What is that?? Exactly...

4 beef briskets:banana:

done at 4:00 am:(