Just a few things that I've been smoking.

[DjSaneR]

As some of you on this forum have warned me that the Bradley is a new addiction........ you were right. I've only had the smoker for about 2 weeks, but have used it 7x already.  My cholesterol level can't be safe. ;D

Before


After




Before

After

[HawkeyeSmokes]

If your doctor tells you the cholesterol is to high, I think ArnieM can hook ya up with a better doctor!  ;D Glad to hear your enjoying and using the Bradley.

[classicrockgriller]

Yep, if Arnie doesn't like what his doc says, he finds a new doc.

I'm afraid the smoking and the forum are addicting

[Hopefull Romantic]

Yep, if Arnie doesn't like what his doc says, he finds a new doc.

Or you can get Q to talk your doctor into buying a smoker and then he is hooked and would soon forget about his own Cholesterol. ;D

HR

[OU812]

It all looks great Dj, looks like you hit the ground a running with this smoking thing. I think your hooked. What kind of fish is that ?

[DjSaneR]

It all looks great Dj, looks like you hit the ground a running with this smoking thing. I think your hooked. What kind of fish is that ?

Thanks, I'm enjoying it as much as the family is enjoying eating.  As for the fish, I think it's a 'Jack Fish'?  My father swung by and said, "Try smoking it".  He usually eats it fried.  I brined it in some salt water, smoked it at 180 for 4 hours.  Came out pretty darn good  :)

[OU812]

"Jack Fish"

Thats a new one for me, dont see many other fish than fresh water types around here, being land locked and all.

[ArnieM]

Yep, if Arnie doesn't like what his doc says, he finds a new doc.

I shop at the doctor's mall 'til I find someone I like.

"Jack Fish"

http://en.wikipedia.org/wiki/Jack_(fish)

[Caneyscud]

All the fins have been cut off, but I would suspect a Jack Crevalle - but then lots of fish are called "jacks".  Jack Crevalles get to be whoppers 30+ pounds and when you catch one, you better hold on - they really put up a fight.  Haven't heard of too many people eating them as their flesh contains a large amount of fishy tasting blood and oil.  Ones that do prepare them make sure they are bled and then soak the meat in buttermilk to draw out the blood.  How did they taste?

[DjSaneR]

How did they taste?

To tell you the truth I don't know, heheh! I finished them really late in the night and had to work the next morning. On my way to work I dropped them off at my parents' house.  I'm assuming they were good because when I picked up my daughter after work the fish were gone.   :D

[Pachanga]

Saner,

I don't know why you are asking for advice concerning brisket.  It looks like you are already and expert.  Thanks for sharing your photos.  They are terrific.

Good luck and slow smoking,

Pachanga

[DjSaneR]

Saner,

I don't know why you are asking for advice concerning brisket.  It looks like you are already and expert.  Thanks for sharing your photos.  They are terrific.

Good luck and slow smoking,

Pachanga

Thanks, Pachanga. :) I think the whole process of the brisket is a bit intimidating because of all the steps.. Not that there are many, just that they're steps I've never done, ie: the whole Foil, Towel, Cooler thing.  Still trying to get an understanding on that. 

[FLBentRider]

Thanks, Pachanga. :) I think the whole process of the brisket is a bit intimidating because of all the steps.. Not that there are many, just that they're steps I've never done, ie: the whole Foil, Towel, Cooler thing.  Still trying to get an understanding on that. 

The FTC thing performs 2 functions:

1. The meat gets to "rest" and coast down to serving temp.

2. You can keep the meat hot for hours. This is important since almost ever smoke I have done has had a different duration. I plan to get it done early, then use FTC to hold the meat until time to serve.

You don't _have_ to FTC your brisket/butt, but at least let it rest 10-15 minutes after you take it out of the smoker.

[DjSaneR]

Ahh, I was under the impression that the FTC step was absolutely necessary.

[FLBentRider]

Ahh, I was under the impression that the FTC step was absolutely necessary.

I prefer the simple brisket method:

1. Salt and pepper rub.

2. Four hours of Smoke @205F. Continue @ 205F until and IT of 190F

3. FTC (optional  :D ) until time to serve. The last one I did went into FTC @ 0800 and was served about 1300. Nice and Hot. and delish!