Boxx Posted March 3, 2014 Share Posted March 3, 2014 summer is not far away. We.... we had a set back on our way to summer. It's 12 degrees outside with ice on the streets. Yes... It can get cold down here in Texas... Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 3, 2014 Share Posted March 3, 2014 78 yesterday afternoon, 33 this morning. Quote Link to comment Share on other sites More sharing options...
Mallette Posted March 3, 2014 Share Posted March 3, 2014 What temp do you like to bring it to ? 190. Stopped that one last night at 185 as it was 8PM and we were starved. Mostly fine and pulled easily, but some not so much. Done, tender, but not easy pull. However, there was plenty of the fall apart variety for sandwiches consumed with gusto and ***** Modelo. The sauce was a "keeper." I like the mustard/vinegar southeastern stuff a lot, but felt a need for a bit "Texanized" version, to wit: 3/4 cup apple cider vinegar (half and quarter cup water if you want less vinegar bite)1/2 cup ketchup1 tablespoon of dried minced onion (2 or 3 tablepspoons fresh if you prefer)2 teaspoons dried minced garlic (tablespoon of fresh if you prefer)1 tablespoon butter1 tablespoon or a bit more ribbon cane, Steen's, or molasses2 tablespoons Coleman's mustard1 tablespoon brown sugar2 teaspoons or so Worcestershire sauce1 tablespoon smoked paprika or regular2 or so teaspoons chili powder Bring to boil at least long enough to reconstitute dried ingredients. Blend in pot with immersion blender to liquify the onions and garlic, then simmer another 20 minutes or so. I like to put it in the smoker for the last few hours to pick up a bit of smoke flavor. Of course, you can mess with the above at will. Dave Quote Link to comment Share on other sites More sharing options...
jacksonbart Posted March 3, 2014 Share Posted March 3, 2014 I am freezing my briskets off today, this winter has officially sucked Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 78 yesterday afternoon, 33 this morning. Yep I spoke to soon 43 now, checking the weather I noticed the chance for rain but did not pay attention to the temps, until I walked out this morning. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 3, 2014 Share Posted March 3, 2014 78 yesterday afternoon, 33 this morning. Yep I spoke to soon 43 now, checking the weather I noticed the chance for rain but did not pay attention to the temps, until I walked out this morning. I was on my back patio last night grilling and listening to MOG. We had a spatter of rain from time to time but it was pleasant out. I took the coals out of my grill after the meat was done and put them in the fire with some oak on top to start a fire. You could literally feel the cold front hit when it went through. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 190. Stopped that one last night at 185 as it was 8PM and we were starved. Mostly fine and pulled easily, but some not so much. Done, tender, but not easy pull. However, there was plenty of the fall apart variety for sandwiches consumed with gusto and ***** Modelo. I have done the same before with the same results, I started going to 193-195 and it helps a lot, more fat melted away and pulls easier. One thing I started doing when the cook was not done and it started getting late was to finish it in the oven, it works great and you can really see how much fat melts away in the last few degrees. From everything I have read meat stops taking smoke flavor when it gets over 140 degrees so the oven for the last 10-15 degrees seem to make no difference in flavor and is much more convenient. I need to try that recipe it looks good. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 4, 2014 Share Posted March 4, 2014 What temp do you like to bring it to ? 190. Stopped that one last night at 185 as it was 8PM and we were starved. Mostly fine and pulled easily, but some not so much. Done, tender, but not easy pull. However, there was plenty of the fall apart variety for sandwiches consumed with gusto and ***** Modelo. The sauce was a "keeper." I like the mustard/vinegar southeastern stuff a lot, but felt a need for a bit "Texanized" version, to wit: 3/4 cup apple cider vinegar (half and quarter cup water if you want less vinegar bite) 1/2 cup ketchup 1 tablespoon of dried minced onion (2 or 3 tablepspoons fresh if you prefer) 2 teaspoons dried minced garlic (tablespoon of fresh if you prefer) 1 tablespoon butter 1 tablespoon or a bit more ribbon cane, Steen's, or molasses 2 tablespoons Coleman's mustard 1 tablespoon brown sugar 2 teaspoons or so Worcestershire sauce 1 tablespoon smoked paprika or regular 2 or so teaspoons chili powder Bring to boil at least long enough to reconstitute dried ingredients. Blend in pot with immersion blender to liquify the onions and garlic, then simmer another 20 minutes or so. I like to put it in the smoker for the last few hours to pick up a bit of smoke flavor. Of course, you can mess with the above at will. Dave As we learned with the censor, it is now not only Moby Penis, but also Black Modelo. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 4, 2014 Moderators Share Posted March 4, 2014 (edited) I was wondering what that was. Edited March 4, 2014 by dtel Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted March 4, 2014 Share Posted March 4, 2014 i smoked a brisket and now it's both hot and cold outside…i think. Quote Link to comment Share on other sites More sharing options...
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