I really needed a smoke fix.
Brisket, 6.75 lbs @$.99 lb. dusted with Salt Lick Brisket Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12064.jpg)
4 lbs of Pork Chops stuffed with Boudain dusted with Stubb's Herbal Mustard
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12063.jpg)
Brisket Flat with a nice fat cap dusted with Zach's Brisket Rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12062.jpg)
4.15 Bone in Rib Roast dusted with Traegers Prime Rib Rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12061.jpg)
Everything got started about 5:00 with 4 hrs of Hickory.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12065.jpg)
Sweet!
Lookin gooood.
You better get that stuff all put away before mama gets home.
I've got a rib roast I need to cook up one of these days.
Kinda looks like you need to clean your lens, got a smudge on the lower left.
Saw that thanks.
Too lazy for do over pics.
QuoteStubb's Herbal Mustard
What Dat??
It taste GOOOODDD! Can't wait to actually eat the finished product.
They also have Rosemary/Ginger I want to try on some chicken.
I need to look for those around here... Sounds good to me too!
Quote from: squirtthecat on May 12, 2010, 05:03:43 PM
I need to look for those around here... Sounds good to me too!
It was kinda crazy. The rubs had a "New Item" sign and a "Reduced Price/Closeout" sign on them.
They were like $3 reg price and reduced to $1.
I bought two of each and If I like them, I'll go get the rest of them. ;D
WARNING: "Smoking can be habit forming".
Let me know if you run out of mouths to feed. ;D
Quote from: classicrockgriller on May 12, 2010, 05:11:17 PM
Quote from: squirtthecat on May 12, 2010, 05:03:43 PM
I need to look for those around here... Sounds good to me too!
It was kinda crazy. The rubs had a "New Item" sign and a "Reduced Price/Closeout" sign on them.
They were like $3 reg price and reduced to $1.
I bought two of each and If I like them, I'll go get the rest of them. ;D
Buy 'em out... Let me know what you want in exchange.
Quote from: squirtthecat on May 12, 2010, 05:19:14 PM
Quote from: classicrockgriller on May 12, 2010, 05:11:17 PM
Quote from: squirtthecat on May 12, 2010, 05:03:43 PM
I need to look for those around here... Sounds good to me too!
It was kinda crazy. The rubs had a "New Item" sign and a "Reduced Price/Closeout" sign on them.
They were like $3 reg price and reduced to $1.
I bought two of each and If I like them, I'll go get the rest of them. ;D
Buy 'em out... Let me know what you want in exchange.
Will do it. Might grab a hold of the MGR and make him an Offer. I've done that before. ;D
CRG -which store ? I can look down here too.
Quote from: BuyLowSellHigh on May 12, 2010, 05:45:43 PM
CRG -which store ? I can look down here too.
If I bought it local, It was an HEB or Brookshire.
If I got it in Houston, then it was a Randalls.
I'll try to check both tomorrow - they're about a mile apart. Herbal Mustard, right ?
That's just crazy!! In a good way. When I want a quick smoking fix I struggle to find one or two things to do, here you are doing four. And that's a light load for you!
Quote from: BuyLowSellHigh on May 12, 2010, 06:25:25 PM
I'll try to check both tomorrow - they're about a mile apart. Herbal Mustard, right ?
Just broke open the Rosemary/Ginger.
I'd get both.
Quote from: TTNuge on May 12, 2010, 06:29:01 PM
That's just crazy!! In a good way. When I want a quick smoking fix I struggle to find one or two things to do, here you are doing four. And that's a light load for you!
It's called planning.
New small fridge in the Man Cave closet.
I promise you I was ready!
I started with a whole pork loin a little over 4 lb. Cut them into some 1" plus steaks.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12054.jpg)
With a sharp knife and very carefully I made an incision in the very middle of the pork chop and slowly ran my knife as close to the edge oneway.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12056.jpg)
Then the other until you make a pocket inside the chop
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12058.jpg)
Take a piece of smoke Boudain and peel off the casing.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12055.jpg)
Cut into 3/4" pieces
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12059.jpg)
Stuff into the chops. It takes about a 1/2 link per chop.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12060.jpg)
So you end up with this
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12063.jpg)
After smoke. 3 of those chops didn't make it thru the nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12066.jpg)
CRG, have a rec on a good commercial Boudain?
You are an animal CRG
What the hell do you do with all this food? Your freezers must be bursting at the seams worst than mine.
ps I have to figure a way to get these mid week smokes in.....
Quote from: classicrockgriller on May 13, 2010, 04:17:18 AM
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12066.jpg)
Hey, I have plates just like that!
Well except for the Boudain stuffed chops. ::)
Wheres the beef? ;D
Looks awesome as usual CRG. Where did you find the brisket at $0.99?
Was that commercial Salt Lick or the clone recipe that was posted the other night?
Quote from: BuyLowSellHigh on May 13, 2010, 04:32:05 AM
CRG, have a rec on a good commercial Boudain?
BLSH, I like DJ's. It has enough moisture in it that it takes smoking prety good. You can get it in 6pks at HEB.
Have also been doing Cajun Hollow, but don't smoke it as long.
Quote from: oakville smoker on May 13, 2010, 04:44:45 AM
You are an animal CRG
What the hell do you do with all this food? Your freezers must be bursting at the seams worst than mine.
ps I have to figure a way to get these mid week smokes in.....
The food just seems to disappear. The smoke meat thiefs get it. ;D
Quote from: DTAggie on May 13, 2010, 06:39:14 AM
Looks awesome as usual CRG. Where did you find the brisket at $0.99?
Was that commercial Salt Lick or the clone recipe that was posted the other night?
Brookshire Bros. Had them on sale last week. I only got 7.
OU, The beef is on the way!
I set the remote temp alarm on the prime rib and got up sometime durin the nite to remove it.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12067.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12069.jpg)
This morning I had this for breakfast.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12072.jpg)
The briskets are up in the 170 range.
Now thats what I'm talkin about!
The PR looks perfect!
Your breakfast looks almost as good as mine, I had a jalapeno and cheese brat.
Hay theres my plate again. ;D
Take it you are retired CRG?
Thanks OU.
The Traeger Prime Rib Rub is really good.
They used a coarse grind so I re-grind it a little.
The plates are from my "Spring" collection. ;D
I do most of the dishes so I like Paper Plates, no styro!
Quote from: DTAggie on May 13, 2010, 09:23:36 AM
Take it you are retired CRG?
I guess in a sense I am.
Not old enough to retire, just don't go to work.
Quote from: classicrockgriller on May 13, 2010, 09:29:12 AM
I do most of the dishes so I like Paper Plates, no styro!
DITTO.
After the smoke, I started basting the Brisket Flat with some of the fat trimming off the Packer Brisket.
I flip the Flat so that the fat cap went down and let it drip onto the packer that I had also flipped fat cap down.
The trimmed fat looks good enough to eat. ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12074.jpg)
After 18 hrs, the packer is 178* and the flat is 173*
Holy Crap, bring on the beef!
That may seem alittle long, but during the nite I turned the Auber to hold at 205*
The Briskets stayed at cooking temp of 205* for about 8 hrs.
This morning I bumped back up the temp to 225*
I'm not going anywhere so I'm not in a hurry. ;D
The packer Brisket with the Salt Lick Rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12075.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12076.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12077.jpg)
The places that LOOK to be "Black Rain" are from the other brisket drips.
I put a pan under my vent just to make sure.
The only problem I got with this brisket is which sauce to eat with it.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12078.jpg)
The flat will be along soon.
As always CRG, outstanding!! Hope you got your fix ;)
I saw the post about the homemade salt lick, Think I'll give it a try when I
smoke up that monster brisket I have lurking in the freezer.
WOW CRG! Love the "crust" look on the top of each slice. Outstanding.
You da man.
FANtastic!
Looking good Sonny Really Good!!
Late to the party here, but that's some amazing work. I once had a dream my brisket turned out that nice ;D
The Flat Sliced
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12079.jpg)
Both Briskets
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12080.jpg)
These two Briskets have to be some of the best I have done.
The Salt Lick is Wifie's favorite and mine two.
CRG - terrific. Did you use the commercial Salt Lick or the clone?
I used the commerical, I had 3 bottles.
Have you tried the clone yet?
OH YA BABY!!
I could eat all that brisket.
Quote from: DTAggie on May 13, 2010, 08:39:55 PM
Have you tried the clone yet?
I made some the other day, but threw it away as I couldn't remember what I put in it.
Just one of those nights. ;D
Quote from: classicrockgriller on May 14, 2010, 12:58:28 PM
Quote from: DTAggie on May 13, 2010, 08:39:55 PM
Have you tried the clone yet?
I made some the other day, but threw it away as I couldn't remember what I put in it.
Just one of those nights. ;D
Yeah, don't experiment with Cayenne!
We had the Salt Lick Clone pulled pork in the office cafeteria today. (and will have again on Monday)
Good stuff.
Now I know this might not look too good to some people, but......
My Lunch.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12083.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Had%20To%20Smoke/SDC12084.jpg)
With Brisket, you HAVE to have Beans, Pickle Slices, Sliced Onion, Bread.
The bread is what you clean up your plate with after you have eaten everything else.
The Brisket had just a tad of Salt Lick Original Sauce.
The Beans are Bush's Southern Pit with added Pineapple chunks, sweet onion, and fried onion ring pieces.
The salad was a combo of Romaine Hearts, lettuce trio, spring mix with angel hair coleslaw, sliced squash, cucumbers, tomatoes, onions and green olives.
I'm full.
You got me drooling.
I like mine with a light rye.
Looks great!
QuoteThe Beans are Bush's Southern Pit with added Pineapple chunks, sweet onion, and fried onion ring pieces.
Interesting...
What is that bowl of green stuff with the crackers? Looks *gasp* healthy...
Quote from: Sorce on May 14, 2010, 02:20:36 PM
What is that bowl of green stuff with the crackers? Looks *gasp* healthy...
Wifie made me eat it. ;D
Actually I like salads in the summer.
Don't tell anyone but I had a salad at lunch today lets just not say that too loud. ;D
Nothing wrong with a "Full Meal Deal" salad.
A bunch of different lettuces ....
Romaine Hearts, Spring Mix, Iceburg, Baby Spinach, Angel Hair Coleslaw
All the different veggie adds ....
Tomatoes, Cukes, squash, zuchinni, onion, shredded carrots, diced green onions, mushrooms
All the Different toppings ....
Grated Cheese, pepperoncinni, jalapeno olives, cocktail olives, pickled okra, baby pickled corn
And of course SMOKED MEAT!