Brisket

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FastLane

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Anyone Barbecuing for Easter? We celebrate Easter on Saturday so families can go to church Sunday.

I'm BBQ an 17 pound brisket.

I'm cooking in my Z Grill pellet smoker. I'm using a 70% mesquite and 30% Charcoal pellet mixture. I'll cook it at 235 degrees till 205 degrees internal on the point. I'll wrap it in non waxed butcher paper after 4-5 hours and continue the cook.

I'm be using mustard rub. Then salt and coarse ground black pepper 50/50 mixture. And then Bearded Butchers Black season. It has some coffee in it and helps make a great smoke ring. Mustard helps release spices and it helps the seasoning adhere to the brisket. Mustard does not affect the flavor itself. A 17 lb brisket should take 12-14 hours.
 
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I have a camp chef pellet smoker/grill for my RV site. I like it - but I really have to keep it clean to prevent grease fires when I use it as a grill

at home I use a gravity fed charcoal smoker. I prefer it - but it is too heavy to transport
 
zymurgy said:
I have a camp chef pellet smoker/grill for my RV site. I like it - but I really have to keep it clean to prevent grease fires when I use it as a grill

at home I use a gravity fed charcoal smoker. I prefer it - but it is too heavy to transport
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I have been eyeing one of those. How do you like yours? What brand do you have>
 
My brother has a potable Pit Boss pellet grill. He has burned it up TWICE :laugh: He rebuilt it. He now has a full size Pit Boss. He melted the fan.
 
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zymurgy said:
it is the masterbuilt 600 series. it is very sturdy - but is starting to rust way way too soon.

I sort of wish I went with the Green Egg
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Not a bad choice. I have an Oklahoma Joe offset with a propane side. I'm getting to lazy to tend a fire for 12 hours though and find I can do very well with a pellet grill if I add charcoal pellets to the hopper..
 
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FastLane said:
Anyone Barbecuing for Easter? We celebrate Easter on Saturday so families can go to church Sunday.

I'm BBQ an 17 pound brisket.

I'm cooking in my Z Grill pellet smoker. I'm using a 70% mesquite and 30% Charcoal pellet mixture. I'll cook it at 235 degrees till 205 degrees internal on the point. I'll wrap it in non waxed butcher paper after 4-5 hours and continue the cook.

I'm be using mustard rub. Then salt and coarse ground black pepper 50/50 mixture. And then Bearded Butchers Black season. It has some coffee in it and helps make a great smoke ring. Mustard helps release spices and it helps the seasoning adhere to the brisket. Mustard does not affect the flavor itself. A 17 lb brisket should take 12-14 hours.
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That sounds Amazing... And you certainly. have the process down to an art... We are smoking turkey breast, ham, ribs...
And salmon... I wish I had a pellet smoker... I have an electric one , and I do like it but one day... I'm going to get a real one...lol.. ( Mustard
Is a staple ... The phys ed teacher at our elementary school here makes his own and and sells it...we use that stuff on everything...lol)
 
TOP said:
That sounds Amazing... And you certainly. have the process down to an art... We are smoking turkey breast, ham, ribs...
And salmon... I wish I had a pellet smoker... I have an electric one , and I do like it but one day... I'm going to get a real one...lol.. ( Mustard
Is a staple ... The phys ed teacher at our elementary school here makes his own and and sells it...we use that stuff on everything...lol)
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If smoke salmon . I use a brown sugar/salt cure overnight in an airtight plastic container. Put a 1/4" on the bottom before you put the salmon in then cover the salmonella with a thick layer of the sugar/salt. (no liquid.)REFRIGERATE OVER NIGHT. . It will be wet so let it dry a couple hours on a wire rack and then smoke it. I prefer mesquite but fruit wood is more traditional.

Try a Ritz cracker with a smear of cream cheese a bite of smoked salmon and a teaspoon of jalapeno jelly. Trust me you won't be sorry. A Chef in an Alaskan fishing lodge showed me how to smoke salmon and make the Ritz cracker thing.
 
Fast Lane said:
If smoke salmon I use a brown sugar/salt cure overnight in an airtight plastic container. Put a 1/4 on the bottom before you put the salmon in then cover the salmon with a thick layer of the sugar/salt. (no liquid.)REFRIGERATE OVER NIGHT. . Let it dry a couple hours on a wire rack and then smoke it. I prefer mesquite but fruit wood is more traditional.

Try a Ritz cracker with a smear of cream cheese a bite of smoked salmon and a teaspoon of jalapeno jelly. Trust me you won't be sorry. A Chef in an Alaskan fishing lodge showed me how to smoke salmon and make the Ritz cracker thing.
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That's pretty much how we do it, but I've never marinated overnight...
We do cucumbers with the cream cheese, but I'll give Ritz a try...with homemade hot pepper jelly...a "tad" bit more heat than jalapeno...;) Ritz has so many different varieties now...garlic butter, vegetable, everything...I bet any of those would be delicious...
 
TOP said:
That's pretty much how we do it, but I've never marinated overnight...
We do cucumbers with the cream cheese, but I'll give Ritz a try...with homemade hot pepper jelly...a "tad" bit more heat than jalapeno...;) Ritz has so many different varieties now...garlic butter, vegetable, everything...I bet any of those would be delicious...
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Dry brining fish involves salting and resting fish fillets in the refrigerator to firm them up, deepen seasoning, and enhance flavor and moisture. It's a method that can be applied to various types of fish, including salmon, for cooking or smoking.


 
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FastLane said:
Dry brining fish involves salting and resting fish fillets in the refrigerator to firm them up, deepen seasoning, and enhance flavor and moisture. It's a method that can be applied to various types of fish, including salmon, for cooking or smoking.
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I make gravlax... have you ever tried that? My all time favorite thing to do with salmon...
 
FastLane said:
Never had it. How do you make it. My wife is a vegetarian except for some species of fish. So I'm always looking for new recipes
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If you want a fast and VERY EASY way to fix salmon try. The favorite way I cook it for my wife.

1. Bast salmon with melted butter on both sides. Sprinkle liberally with Tony's Creole Seasoning

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2. Cook over charcoal high heat till edges are toasty brown. Use a fish basket and flip every couple of minutes.

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FastLane said:
Never had it. How do you make it. My wife is a vegetarian except for some species of fish. So I'm always looking for new recipes
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https://www.billyparisi.com/homemad...1izTSResqqsXDGQRtZ_aem_m7JItqm72vw2KMmbul4n7A. Very simple...fresh salmon (belly if you can get it) and lots and lots of fresh dill...a bit of patience ( which I have and am betting that you do as well...lol) and you can't go wrong...If you love smoked salmon and cream cheese, you will really like this...
 
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