Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: RG on May 15, 2015, 09:17:43 PM
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I am doing an overnight smoke on one of the kegs as well as the Smokin-It. I had a big ole fresh ham in the freezer for an eternity, I took it out a week ago to thaw in the fridge and it's rolling on the keg.
I have a 13 pound brisket that I trimmed up, no injection, just a light dalmation rub. Got it going on the SI. I hope they turn out good. It's kind of a test. I've done one fresh ham on the keg before but I trimmed the skin completely off. This time I am leaving it on. I've not done a brisket on the SI yet so it's to be determined as well. I always inject briskets and always use a rub that has more than just S&P in it so we'll see!
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Gonna be some serious eating at your house this weekend!
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If it turns out to be edible there will be, lol ;D
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Looking good Jason.. Will watch for the results which I'm betting will be delicious. :)
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My Wife made me go ahead and pull the brisket off for a little breakfast, lol.
She asked where the smoke ring was (she's used to seeing it). She said that it didn't taste smokey but I can assure it was very smokey. My guess is that if she saw a smoke ring, she wouldn't have said a thing, lol. Maybe next time I do one, I'll inject it like I normally do and add a little pink salt.
I did notice that the flat was a little dry, I think I trimmed too much fat, lol. I have to say though, it was VERY tasty stuff. The salt and pepper rub is all you need, just like on steak. It was very peppery and I loved it!
Take a look for yourself ;)
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RG, it looks like you really gave that brisket a hair cut. Did you go fat cap down or literally leave no fat in the meat?
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Jason, look great to me. How did the ham turn out?
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RG, it looks like you really gave that brisket a hair cut. Did you go fat cap down or literally leave no fat in the meat?
I always do fat cap down, so that may explain why it looks that way to you. In my opinion that fat cap should always point toward the heat source. Personal preference, that's all. I've smoked literally a ton of brisket and it hasn't failed me yet doing it that way ;)
Granted, it's the first one ever on a SI but old habits die hard.
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Jason, look great to me. How did the ham turn out?
I just took it off the keg. Smells great, looks great. I'll have to get back to you on the taste. I've got it in a towel lined cooler hanging out until later. Should be good though.
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That ham looks great Jason.
I'm curious, How did the brisket results compare to your previous cooks on the keg and the treager?
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Jason,
The brisket looks wonderful, congrats!
Greg
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That ham looks great Jason.
I'm curious, How did the brisket results compare to your previous cooks on the keg and the treager?
It was delicious. I think that is was almost as good as the kegged brisket. Really right there with it, I was pleased with the results. The Traeger does not do brisket as well as either the SI or the keg. If you were to wrap it, it would be good but I like to judge based on not wrapping due to it having a better bark.
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Nice job, Jason! If you want that "faux" smoke ring on the brisket, make sure you add the pink salt to a brine, not an injection. You probably know that, but thought I'd mention it, based on your comments. You want it on the surface, not in the meat.
Did you do anything to the ham shank, like a cure or anything?
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Tony, nope. I wasn't going after "ham" just smoked it like a butt. A lot of bbq joints smoke fresh hams instead of shoulders so that's what I did. It flat out sucked! I have done fresh ham before and it was good. I think it was just this particular cook that was the exception rather than the rule.
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Tony, nope. I wasn't going after "ham" just smoked it like a butt. A lot of bbq joints smoke fresh hams instead of shoulders so that's what I did. It flat out sucked! I have done fresh ham before and it was good. I think it was just this particular cook that was the exception rather than the rule.
Sorry to hear that! I never like to see a big, beautiful hunk of pork get the "it sucked" comment! :( Next time, just stick with the proven Boston butt, and do that big green ham right...cure it! ;)
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Nah, no need to cure. Like I've said, I've smoked them just fine in the past. I usually cut off the skin and make chicharrones out of it and then apply the rub to the soft fat. I also inject it with apple juice mixed with my rub and let it hang out for a day in the fridge. Didn't do any of that this time, just threw it on as it was with a rub. Don't get me wrong, it had some edible meat but it was certainly not what I normally make.
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Chicharrones...he said chicharrones!!! Barrel love chicharrones!!!
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Chicharrones...he said chicharrones!!! Barrel love chicharrones!!!
LOL! That made me literally laugh out loud!
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Hey Jason, what sucked about the fresh ham? Was it dry or what?
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That ham looks great Jason.
I'm curious, How did the brisket results compare to your previous cooks on the keg and the treager?
It was delicious. I think that is was almost as good as the kegged brisket. Really right there with it, I was pleased with the results. The Traeger does not do brisket as well as either the SI or the keg. If you were to wrap it, it would be good but I like to judge based on not wrapping due to it having a better bark.
Thanks for the feedback Jason.. I have my eye on a GMG DC model. Can't decide on pulling the trigger.. :-\
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Hey Jason, what sucked about the fresh ham? Was it dry or what?
Dry as the desert! LOL. Parts of it were okay but when you're used to things being a certain way you become your harshest critic. Lots of folks would have eaten it and like it. It was not up to my standards.
I sound like a snob but it is what it is :P
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Hmmm, I wonder if brining and injection would have saved it. :(
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Hmmm, I wonder if brining and injection would have saved it. :(
+1. Doesn't sound like it would have hurt! :o