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Home Made Sausage, Cured, and Smoked Meats

beargonefishing

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So the lamb was fantastic. Pulled it off at 129F and let it rest in a cooler for 2 hours.

Something happened with the brisket, and it is a tad overcooked. Thus it tastes good but chews like ****. Just awful chew.

20240211_143826.jpg
 

Omega Male

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Breakfast pita with boerewors (farmer's sausage) and scrambled eggs (And pickled onions, those fvckers improve almost anything).

IMG_0417.jpg
 
Last edited:

venividivicibj

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Breakfast pita with boerewors (farmer's sausage) and scrambled eggs (And pickled onions, those fvckers improve almost anything).

View attachment 2130653
I got fucked over one time at a street taco stand by pickled onions - these had been infused with habeneros or something - spiciest thing Ive ever eaten.

(wow, fucked isn't censored?)
 

Gibonius

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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.
 

jcman311

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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.
I've noticed this too. My answer is just do pulled pork.

Lol, but honestly, I think trimming is the key. Watch some of those trim videos (in b4 joak) by Aaron Franklin and those guys are trimming and rounding things so much. But to them, trimmings are reused in grinds and such that they can get away with carving up their $100 hunk of meat.


sry for all the sex jargon.
 

venividivicibj

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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.
I just split them, freeze one, and cook at different times, since point takes longer. Or just use the flat for something else
 

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