Meat Porn (Brisket) Slow Cooking Rules!

I enjoy baked beans. Typically we use B&M Baked Beans in the can.

Well it seems both Costco and BJ's sell Bush's baked beans. I just didn't like them as much.

Last night my wife put a teaspoon of molasses in with a can of the Bush's beans. WOW! They were amazing.

Pro tip...
Another baked bean pro tip…

When smoking beans throw a can of apple pie filling in there. Thank me later
 
So 10 day salt curing (with roasted baby sprouts & buckwheat groats)................

Simmered, not smoked. Excellent texture, really not as much fat/collagen left over relative
to smoking.
 

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For the folks who take things literally— don’t do this. In case you didn’t realize it, this is a recipe for burning yourself and burning your house down.
I was going to say that this is hands down the most irresponsible post I’ve ever seen by a mod, but it was REALLY funny (and I doubt anyone here is dumb enough to follow advice they read on NES.
 
I average one whole turkey breast section a week (smoked on the BGE). Did one yesterday in fact. I also smoke at least one or two whole turkey each year. Mostly to make soup from. Smoked turkey soup is epic. Next time I see a decent sized whole turkey at the grocery store (I only get fresh ones) it will come home and get smoked for soup. IF the bird is big enough, I take one (or both) breasts off for sammiches.

Got a brisket in the fridge right now that I'm planning to smoke up as pastrami. Found a good guidance (from another thread here) on the rub and such. This will be my second try at doing that.

I might host another BBQ before the summer heats up (maybe late June). I didn't do one last year due to other things going on (or not going on). With any luck, once I move next, I'll have more than enough space to do up a decent size gathering. I might end up getting a larger smoker/BGE for that. The large is good when it's me, and a few people. Any more than that and I'll need something larger.
 
Nope.. not usually. Unless we're talking wings or sometimes ribs. But usually, if I'm smoking something the sauce is on the side - if at all.
As it should be. On the side. Even wings and ribs in this house but if we have guests I’ll ask them.
No need to hide good meat and cooking with crap sauce.
Might as well buy Pre made factory cooked and frozen in a package

Same reason I don’t use a crock pot. It all just tastes the same.
 
Nope.. not usually. Unless we're talking wings or sometimes ribs. But usually, if I'm smoking something the sauce is on the side - if at all.

Ah. So I've never smoked anything, nor have I eaten anything that has been smoked. I was just trying to get a read on what's so good about it.
 
You don't finish meats with a slight glaze of BBQ sauce? Sweet baby rays, kraft honey BBQ, or whatever your personal favorite is?

Nope. What M1911 said:

No. That is served on the side.

Sauce is for beans. If someone wants a little sauce on the side for their meat, that's cool. The meat should be served naked.
 
So... uh.... I've never had smoked meat. I can't stand meat cooked over charcoal, but I am willing to chalk that up to people starting to cook over bricks before the lighter fluid has worn off. What is the draw?
My pulled pork disagrees with you. on the side is for the slaw.

OK, well, what is it?

Is your pulled pork boiled pork that's been shredded and sauced? Has your bbq never been sauced? wassup.
 
This is a brisket thread. Try to stay on topic. Pulled pork and ribs are not the same thing, at all.

If you want to "glaze" brisket, then I'll refer you to this gentle lady from Texas:


View: https://www.youtube.com/watch?v=gdYXQ-IPZcc


I thought it was a smoked meat thread. Like I've been saying, don't know ass from elbow. Thus the ignorant questions. Trying to un-ignorant myself.
 
Anyone for mammoth meatballs?

 
Gonna be honest, calling it bark makes me less interested. When I glaze meat, I don't let BBQ sauce blacken. Makes it look like a marshmallow that caught on fire.

But I'm all ears as explaining how char on the outside is good. Like, is it not carbon? Am i missing something?
You obviously have never smoked anything. It has nothing to do with sauce. A brisket just has salt and pepper on it while cooking, no sauce.
 
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