Today (16th) is my Anniversary date of joining the Forum and what better way to celebrate
but to Smoke something in the Bradley. It has been so Hot here I decided to wait until the
nite to start the Smoke.
I brined a 9 3/4lb Butt in Sweetwater Butt Bath "Smoked Apple Spice"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10469.jpg)
I seasoned the butt with the spices from the brine and a dusting of fresh cracked Black Pepper
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10462.jpg)
Also 12 1/2lb brisket rubbed with Head Country/Salt Lick combo
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10463.jpg)
And a 11 3/4 brisket with Angelo's Beef BBQ Seasoning, a pass winner of the Texas Livestock Show & Rodeo Cook Off
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10468.jpg)
Tonite they are getting 2/1 Hickory/Mesquite. My plans are to smoke at 215* and pull the Briskets in the 180 to 185
area OR when they are fork tender.
In the morning, I will be adding some sausage (4 links), 2 hams, and two pastrami slabs to the mix with new smoke.
Somehow it doesn't surprise me that your doing a cook like this for your 1 year anniversary. So how many Days, Hours, and Minutes have you spent with us here on the forum in the past year Sonny?
Happy Anniversary Sonny!
Happy anniversary Sonny! Now quit yapping and get to smoking.
Happy Anniversary CRG!
Boy, that's a real load Sonny. You're gonna wear that thing out.
Who eats it all? #2 son?
Quote from: Tenpoint5 on August 16, 2010, 05:35:22 AM
Somehow it doesn't surprise me that your doing a cook like this for your 1 year anniversary. So how many Days, Hours, and Minutes have you spent with us here on the forum in the past year Sonny?
Just a few and I have enjoyed my time here on the Forum. I may have failed, but I try to be a good Forum Member.
Thanks for the well wishes.
Now back to the Show!
This was last night after 6 hrs of smoke and rotating of the racks.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10472.jpg)
This morning shot.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10475.jpg)
The pastrami is drained, dryed, seasoned and resting in the fridge.
Happy Anniversary CRG. Another good excuse to smoke something in the Bradley. I enjoy all your posts and Pic's.-----ROCK ON------
Yummy!
Happy Anniversary!
How many times over have you voided the warranties on your Bradleys?? ;D
Happy Anniversary CRG.
Looks awesome from here and that smell, mmmmm!!!
Keep on Smoking!
Happy Smoke date anniversary
Happy anniversary CRG. Just one question, how many people are you feeding? Are you planning for the Apocalypse?
Vacumn bag for the Texas throw down??????? ;D :P
Last year I ordered my Bradley on the 13th thinking I would have it by the 16th or 17th, hence the day I joined the Forum.
The Company I ordered it from went out of business in the middle of my order and I had to re-order it from another company.
I actually didn't get my "First" Bradley till the 27th. Chris (10.5) called me today and I was telling him that I saved my recipe
file cards from the pucks I have used this year. I have 91. So 91x12 = 1092 pucks or 364 hrs of delicious Bradley Smoke.
On with the Pics.
I changed the pastrami recipe this time by taking out 2 tbl spoons of corriander and sub with 2 tbl of junniper berry.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10480.jpg)
2 links of Chappel Hill Venison/Pork and 2 links of Chappel Hill Jalapeno
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10481.jpg)
2 Farmland (pre-cooked) Hams and 12 ball park all beef dogs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10482.jpg)
Everybody smiling for a group picture ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10483.jpg)
I bumped up the temp to 225 and added 2 hours of pecan smoke and 2 hours of apple smoke.
Quote from: punchlock on August 16, 2010, 03:00:05 PM
Are you planning for the Apocalypse?
If he is he must have a 20-30 KVA generator, 10-15 freezers and 10,000 gallons or more of fuel? Note to self: compound in TX ::)
Happy smokaversary CRG!!!
so if you've only been on the forum for a year, how long have you been smokin for?
Happy anniversary! Are you also going to celebrate 10,000 posts? You're getting close!
At 17 hours I checked the IT of the Butt and it was 184* The frog matt was slide back so I grabbed the bone
of the butt and it slide out about an inch out so I took it off. Looks done to me.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10484.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10485.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10486.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10487.jpg)
I put it in FTC and will let it get happy till bed time.
I pre-taste was unbelievable.
Happy anniversary CRG. I think you've got this under control. Pastrami..... Mmmmmmmm.
I have a feeling you're gonna find your cell phone in a weird place tomorrow. :D
Look for your camera in the frig! :D
I am behaving myself these days. ;D
The Sausage is done.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10489.jpg)
The Dogs and Ham are finished. Quality control got one of the dogs. ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10492.jpg)
Son wanted smoked dogs for supper. French Bread with a V cut out of it.
Below the dog, Heinz 57 and Dill relish, and mexican 3 cheese on top. BBQ chips and dill slice.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10493.jpg)
Quote from: classicrockgriller on August 16, 2010, 07:12:03 PM
I am behaving myself these days. ;D
Yeah, and I'm working nights, on a Roller Derby team, so I can make feed money for my flying pigs.
Quote from: hal4uk on August 16, 2010, 08:45:47 PM
Quote from: classicrockgriller on August 16, 2010, 07:12:03 PM
I am behaving myself these days. ;D
Yeah, and I'm working nights, on a Roller Derby team, so I can make feed money for my flying pigs.
I am a Pink Floyd Fan and I did stay at a Holiday Inn once.
Congrats Sonny. Smoke on buddy.
It's been a fun Year! I think I'll rest this next year.
The 12+ Brisket. Pulled at 180* and FTC'ed.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10495.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10498.jpg)
If the Brisket taste as good as it smells, I think I hit a Home Run!
WOW! It looooooks goooood!
How long do you FTC brisket?
Till it cools down to about 140 to 150 IT.
The smaller Brisket 11+ got pulled at 183* then FTC'ed.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10499.jpg)
Before I took a nap I pulled my Butt.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10502.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10503.jpg)
And the Pastrami got into FTC.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10506.jpg)
Finished Brisket with the Angelos Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10509.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10507.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10510.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10511.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10512.jpg)
Brisket with Salt Lick/Head Country Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10516.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10515.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10514.jpg)
The Pastrami will get cut after a couple of days rest.
Looks very very tasty.
Had what is considered a "traditional" Texas Brisket lunch.
Brisket, sauce on the side, Potato Salad, Beans (these are Ranch Style),
pickle (usually dill chip), bread (for sopping up all the left over goodies)
and missing from the pic ..... onion slices
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10518.jpg)
Now you did it... I'm hungry.
Bon appétit! CRG
Mighty fine indeed Sonny
Nice smoke and excellent representation of a true Texas Brisket Lunch Plate; pickle bread slice and all the trimmings. You make a fellow Texan proud (and Hungry). I believe this is an appropriate time to say "It don't get no better than this."
Always enjoy your prolific posts. Congratulations on a year well spent.
Good luck, slow smoking and more fast posting,
Pachanga
That ALL looks good, Sonny! Every bit of it!
Thanks Hal. I grade my smokes in different areas.
And this Smoke was a solid A across the board.
You can cut the brisket with a plastic fork and it is moist.
The brined pig is stayin at my House. It is one of the top 1,2,3 pigs
I have done and I have done a bunch this year.
Now, If I can remember what I did. ;D
Really nice work Sonny and congrats on the anniversary. Looking forward to the sliced pastrami.
Quote from: KyNola on August 18, 2010, 07:59:31 PM
Really nice work Sonny and congrats on the anniversary. Looking forward to the sliced pastrami.
Me too. My Son hammered that last pastrami and it is gone.
I hope He moves soon! ;D
I have one little vac sealed bag of pastrami left in the freezer. Looks like a corned beef Sam's run is in my future! I wonder how many corned beef briskets the MAK can hold? :D I'm thinking easily 6, maybe 8! 8)
Pastrami??? Something I've not tried yet. Looking for a good recipe for my first.
SouthernSmoked,
Go out to the recipe website and look for Hab's pastrami recipe. It's a killer. Habs goes through the "corning" of a brisket and then takes it to patrami. Being that I'm lazy, I buy corned beef briskets and then use Hab's pastrami dry rub from his recipe and wrap the rubbed corned beef brisket in plastic wrap and into the frig for a day or two. Smoke 'em to Hab's suggested temps.
You will NEVER buy pastrami again. The only thing I have never given away out of my smoker is pastrami. Try it once, you'll understand why. :)
Thanks KyNola, sounds good!
Don't know if you read it or not , but I altered the recipe this time.
It said if you don't use white peppercorn to use 4 TBS of coriander.
I didn't use the white peppercorn but sub two of the coriander for Juniper berry.
We'll see if it's Deal or No Deal. ;D
SS here is a link to the Pastrami on the recipe site
http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185
Sounds good to me. I don't have any white peppercorn at the moment (powder only). I really go for the coriander and juniper berries.
Thanks CRG, I bookmarked this and will try it out soon.
Congrats on the anniversary. Thanks again the help you gave me.
Today was Pastrami cutting day.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10526.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10527.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10528.jpg)
The junniper berries to me added a hint of heat. I liked it, but I also like Hab's Original. I guess from now on I will
have to do two at a time with two different rubs. Life is Tough isn't it. ;D
BTW, Had this for Breakfast. Scrambled Eggs, Biscuits smothered in Milk Gravy, Biscuit/Butter/Jelly, Cinnamon Roll, and Brisket. Yumm!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Anniversary%20Smoke/SDC10522.jpg)
I had buttered toast. Dang that looks good!
Do you make your own gravy (and how)?
Really nice looking pastrami CRG. I gots to make me some more.