Home Made Sausage, Cured, and Smoked Meats

venividivicibj said:

How long does your brisket usually take?

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Varies cook to cook but typically start them at 10p/midnight if I want to be comfortably done ahead of a normal 6/7p dinner time if guests are coming - that usually leaves me some buffer but not always if I’m going all the way at 225. So somewhere around 16-18 hours?

Gibonius said:

Anybody got tips for getting good results on the brisket flat while smoking? The point is always amazing, but the flat is consistently underwhelming. The flavor is great but I never get the texture right.


Maybe the answer is "I don't like brisket flat" and should just separate them and do pastrami instead.

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Like everyone else said trimming and not being shy about cutting anything thin but I also wrap and load it up with wagyu tallow (smear some on my paper when I lay it out and then throw a couple slabs on it before wrapping) and a really long rest. I’m not a huge fan of flat but I get the best results when I follow those steps.

Making chud's jerk ribs for gf and her dad easter brunch. Its been a bit of a struggle.

Instacart just didnt bother to get any chilis which worked out fine there's enough warming spice.

didn't have a container big enough for the full rack so i cut them in half.

To make the sauce i had a bottle of jerk sauce thats providing the heat. Didn't have enough left over marinade.





The real challenge is that the last few times I've used the Akorn the temperature has spiked all of a sudden to so high my thermopen gives me an error code. I wondered if maybe it was a thermometer issue but nope.

Anyway i went again this am and had it at a consistent 350 for two hours with good smoke. I pull the ribs off to wrap (usually i dont wrap but im following his recipe). Literally in that time i come back out and see the coals are on fire. Like legitimate flames coming from the fire chamber. Thankfully all of it was perfect timing with the ribs etc and they are in the oven now. And now i can justify my new grill present for our house.

Had a sample and its delicious btw.

Bro. F-ck yes.

beargonefishing said:

Bro. F-ck yes.

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Hell the fvck yes!!!

That looks like a heart attack waiting to happen lol.


Also making me uncomfortable how casually he handled that bacon and then touched other stuff without washing his hands. All them seasoning bottles and such are going to be all gross.

Gibonius said:

Also making me uncomfortable how casually he handled that bacon and then touched other stuff without washing his hands. All them seasoning bottles and such are going to be all gross.

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Tell me you’re a soy boy cuck without telling me you’re a soy boy cuck.