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Home Made Sausage, Cured, and Smoked Meats

Piobaire

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Ugh, hit the "stall." I might go turn it up to 275 as I need to get this done for a 'hood BBQ.
 

Piobaire

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Nearly 10 hours. Look at that shoulder bone that just pulled out cleanly. Needed a little taste. Homemade slaw and BBQ sauce.

20210704_165013.jpg
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Omega Male

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No wrap, just powered through?
 

Gibonius

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I did a smoked chicken today. Woke up early to make sure it was ready by noon, and then our guest had to delay by two hours 😐

Dialed the temp back to 180F, eventually just turned the smoker off for an hour and let it hold. Cranked it up to 275F when she showed up and finished.

Chicken turned out fantastic. Crispy skin and delicious smoke flavor. Who knew? A win for everyone. Pregnant lady guest picked the carcass clean 😀 Good feeling when the guests are the ones pressing to go back for seconds.
 

Piobaire

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Omega Male

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788CA3E3-3EE3-4E2E-A773-F5AB78746007.jpeg
 

Piobaire

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Today it's burgers from brisket I ground up. So fucking good.
 

Omega Male

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This guy (@Bhowie older and more virile brother?) starts off annoying and finishes up pretty fucking amazing. The hold overnight in the oven opens up many possibilities including breakfast brisket. Oh yeah.

 

Bhowie

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He’s half as handsome. Pretty good video.
 

Piobaire

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Our Cook Shack is perfect for harvesting a brisket in the morning. My usual is to put it in the evening before and then it's ready first thing in the morning.

That brisket looked good but obviously a lot of futzing. Sometimes I'm up for futzing, but when I'm not, the Cook Shack always delivers; it's the ultimate "set it and forget it" smoker.
 

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