Smokin-It User Forum!
Recipes => Beef => Topic started by: smokeasaurus on September 24, 2015, 11:12:37 PM
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Go big or go home I always say (well, I don't really say that :-[ ) but in this case it applies.........while the #3 is seasoning I got a briskie trimmed and prepped for tomorrow nights first cook.
Picked up a 10.5 lb select at Walmart.....only 31.00...that'll work.
Rubbed down with Savor Spices "Fine Swine & Bovine" and into the fridge to get happy until tomorrow evening..see you then...
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi1213.photobucket.com%2Falbums%2Fcc469%2Fs1cott11%2F0924151937_zpsptynftgr.jpg&hash=f05bff70029cec7018867e00968f697ee08b7831) (http://s1213.photobucket.com/user/s1cott11/media/0924151937_zpsptynftgr.jpg.html)
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Hey Scott, that is a good price on the brisket. Do you have a restaurant depot around your area? They have a good quality of meats. And some of us have learned a secret in getting around their membership. If you want will show you the post on how to get daily passes to shop in them. Normally they just sell to restaurants and people that have food licenses.
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For a select, you might also think about an injection before putting it in the smoker. I like beef broth, garlic and worcestershire .
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Hey Scott, that is a good price on the brisket. Do you have a restaurant depot around your area? They have a good quality of meats. And some of us have learned a secret in getting around their membership. If you want will show you the post on how to get daily passes to shop in them. Normally they just sell to restaurants and people that have food licenses.
We actually have one in Colton down the hill. Might take over an hour to get there..but for good meat at a good price.......I will fill the gas tank up 8)
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For a select, you might also think about an injection before putting it in the smoker. I like beef broth, garlic and worcestershire .
Good Call SuperDave.....I got some Stubbs Texas Butter that I will spike it with just before it goes in the smoker...........
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Well, Wendy has to go to a paid meeting at the hospital this afternoon......I am gonna have to hit emergency (Doc changed my BP meds and I aint feelin too good :() but luckily the Smokin-It is all set up to fire up this evening :)
Did pick out my wood choice.....it will be a medly of Red Oak-Sugar Maple-Wild Cherry........... 8)
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Get those meds right and hope you feel better.
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Get feeling better, Scott! Your plan, and wood selection is "choice," though your meat is "select!" Not that Select is necessarily bad, I just know there is a LOT of tolerance in that grade. I usually make sure brisket is at least USDA Choice, and Prime, if I can find it (hit and miss at Sam's). Let us know how it goes!
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a medley of Red Oak-Sugar Maple-Wild Cherry
We find Red Oak to be the least desirable smoking wood of the Oak Family. Red Oak goes in the firewood pile.
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a medley of Red Oak-Sugar Maple-Wild Cherry
We find Red Oak to be the least desirable smoking wood of the Oak Family. Red Oak goes in the firewood pile.
Over here on the Left Coast Red Oak is highly coveted..... :)
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Ok, got my meds adjusted...need a good nights sleep..however the #3 is gonna be up all night 8)
Injected the briskie with Stubbs Texas Butter and into the smoker at 160 for overnight.....see y'all in the morning
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Over here on the Left Coast Red Oak is highly coveted
into the smoker at 160 for overnight
I'm not sure which one surprises me more, the 160 seems a Lot low. I generally run
220 - 225.
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I went 160 from 9 pm to 5 am. Then switched to 230 for the remainder of the cook.....still not feeling to chipper so I started it earlier than I wanted to and compensated for the 160 so it wouldn't be cooked for breakfast..... ;D
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Over here on the Left Coast Red Oak is highly coveted
into the smoker at 160 for overnight
I'm not sure which one surprises me more, the 160 seems a Lot low. I generally run
220 - 225.
Red Oak is the main component for Santa Maria style BBQ on the West Coast
This is from Widipedia:
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a “mainstay of California’s culinary heritage.” [1] The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.[2]
Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as 'red oak' wood. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered BBQs use.
The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.[
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After 8 hours at 160 and 10 more at 230 this brisket is probe tender. Got the #3 turned off with the brisket getting some foil love resting inside........sliced pictures coming very soon.....
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi1213.photobucket.com%2Falbums%2Fcc469%2Fs1cott11%2F0926151616_zpshfbzorln.jpg&hash=293f3593f67e0c386c7e22dcb0df52b58e37bcdf) (http://s1213.photobucket.com/user/s1cott11/media/0926151616_zpshfbzorln.jpg.html)
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a medley of Red Oak-Sugar Maple-Wild Cherry
We find Red Oak to be the least desirable smoking wood of the Oak Family. Red Oak goes in the firewood pile.
Over here on the Left Coast Red Oak is highly coveted..... :)
Here in the middle, too! +1 on the red oak!
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Got the brisket all sliced up. It really came out good. Not one of the better briskets I have bought but there was only two at Wal-Mart so I grabbed the one that was most pliable. I think injecting it might have helped. The Smokin-It really saved my bacon on this cook. It did all the heavy lifting while I got myself straightened out. Good thing I ordered the extra heating element...cause I am gonna wear this smoker out 8) Now for a little puffy puffy (corn-cob) and gonna hit the hay early..................
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi1213.photobucket.com%2Falbums%2Fcc469%2Fs1cott11%2F0926151732_zpsg5hsyvkg.jpg&hash=953c96f59f8a1d16db2722a0d1902b24f6b7dcf4) (http://s1213.photobucket.com/user/s1cott11/media/0926151732_zpsg5hsyvkg.jpg.html)
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Looks tasty from here.
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Looks good from here too, Scott! Well done.
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Looks like another successful smoke Scott!
Greg
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Hey Scott....Looking good. Hope your feeling well!
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Thanks all for the compliments and the well wishes. The Smokin-It really came through with flying colors. Got my BP stabilized....just gotta feel better now.......pretty tuckered out........gonna smoke some spares tomorrow..will post pics :)
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Way to go, Scott! Always a crap shoot with a select briskie, but looks like you came through fine! I'll also give a nod to the Santa Maria BBQ you referenced about the red oak. I've eaten Santa Maria tri-tip, and it is some of the finest Q I've ever had. Really unique, and different from what a lot of folks in the middle of the country see as great BBQ.
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those pinquinto beans are real good as well that they serve up the coast ;)
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those pinquinto beans are real good as well that they serve up the coast ;)
Yes they are! :D Got a good recipe?
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Hey Scott, that is a good price on the brisket. Do you have a restaurant depot around your area? They have a good quality of meats. And some of us have learned a secret in getting around their membership. If you want will show you the post on how to get daily passes to shop in them. Normally they just sell to restaurants and people that have food licenses.
We actually have one in Colton down the hill. Might take over an hour to get there..but for good meat at a good price.......I will fill the gas tank up 8)
Hey Scott, It took me a little while to find the post on the Restaurant Depot.
http://smokinitforums.com/index.php?topic=3591.0
This was originally posted by Greg. To start you have to join the KCBS or Kansas City BBQ Society. The dues are $35 per year, but this entitles you to get daily passes to shop there. So is a win win situation, the quality of meats is what you will find in restaurants only. As to get a membership to the restaurant depot you would need a food license. I have one about 15 min. from my house. And have learned to ride my motorcycle down there as they really have good prices on their products. Good luck hope your BP is better. My Dr. just added Terazosin HCL to my meds. as my BP was running 160/106 and now is back to a normal state 120's/upper 70's. I can live with that. What kicked mine up was the intense pain of RA on my spin and right hip. Sucks to be getting old. But, the RA is a gift from my Dad's side of the family. And +1 on Tony's request on the recipe for the pinquinto beans???
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Thanks Elkins, I used to be in the KCBS....guess I will get that fired back up......My Doc put me on HTZ which is a strong diuretic.....I had body cramps for 8 hours straight. Wife put me on magnesium and upped my regular dose and I am stable...just waiting to see what the Doc says......we use a rural clinic up here on the mountain and she only works 2 days a week...............
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My Doc put me on HTZ which is a strong diuretic.....I had body cramps for 8 hours straight. Wife put me on magnesium and upped my regular dose and I am stable...just waiting to see what the Doc says......we use a rural clinic up here on the mountain and she only works 2 days a week...............
Make sure you are near a bathroom at all times. I am on Lisinopril w/ HTZ and let me tell you that it makes you pee. I'm up about 5 times in the night.
But the BP is stable.
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That HTZ is in the trash. I cramped up in places I never knew I had :(
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Guess we need to start an old fart, body falling apart thread. ;) I'd love to tell you about my grapefruit sized prostate. :'(
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Guess we need to start an old fart, body falling apart thread. ;) I'd love to tell you about my grapefruit sized prostate. :'(
;D ;D
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Guess we need to start an old fart, body falling apart thread. ;) I'd love to tell you about my grapefruit sized prostate. :'(
Not sure the server could handle the traffic... :o
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Guess we need to start an old fart, body falling apart thread. ;) I'd love to tell you about my grapefruit sized prostate. :'(
Not sure the server could handle the traffic... :o
Well, we would all be in the slow lane ;D
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Guess we need to start an old fart, body falling apart thread. ;) I'd love to tell you about my grapefruit sized prostate. :'(
Not sure the server could handle the traffic... :o
Well, we would all be in the slow lane ;D
+1! Guess that takes less bandwidth, so we'd probably be OK... dial-up might work, for us OFs! 8)