Smoking Meats

[ADG]

After I smoke it

How long after the smoking do you plan on eating it? How do you know it will still be good?

[Entrepreneur]

Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didn’t think the pbc would hold up. Her main concern was not as I had thought  that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a “cooking emergency” and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And that’s what I did I called partly for the fun of calling a company’s owner cell phone number (it’s on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.

I once called and Noah Glanville answered! (He's the founder/owner of PBC)

[Entrepreneur]

How long after the smoking do you plan on eating it? How do you know it will still be good?

I want to freeze for about 1 to 2 weeks. I would like to reheat it in the bag in water, like Sous Vide (minus the Sous vide gadget)

[rs242]

@henche I’m think of doing a over night brisket for Purim meal, I know u did this in the past and I have some questions. Normally my brisket needs 4-5 hours in the smoker before needs to be wrapped, leaving it 6-7 hours will it get soft enough to fall off the hooks?
I’m thinking to not light the full 40 briquettes maybe say 20 from what u see online that will run the pbc at lower temp, ever try that?
At that point of wrapping the coals will have been lit for 7 hours not really enough juice to finish in the pbc, ever try adding coals mid cook?

[henche]

@henche I’m think of doing a over night brisket for Purim meal, I know u did this in the past and I have some questions. Normally my brisket needs 4-5 hours in the smoker before needs to be wrapped, leaving it 6-7 hours will it get soft enough to fall off the hooks?
I’m thinking to not light the full 40 briquettes maybe say 20 from what u see online that will run the pbc at lower temp, ever try that?
At that point of wrapping the coals will have been lit for 7 hours not really enough juice to finish in the pbc, ever try adding coals mid cook?

I mean, that's exactly what I did. If you start with a large brisket, I don't think it'll fall.

[ADG]

you can also start late the 1 am.

[henche]

you can also start late the 1 am.

Nope, we only smoke sober.

[ADG]

Nope, we only smoke sober.

sucks for you...

[eis517]

Any recs for an electric smoker that I can just leave meat and not have to check it often? 

[ADG]

Any recs for an electric smoker that I can just leave meat and not have to check it often?

I looked into electronic smokers wound up getting a pellet smoker that doesnt need to be checked so often. Are you stuck on an electric smoker?

The down side to it is the smoke will be minimal and just add a little flavor... rather than the entire cook be generated from the heat of a wood fire (smoke)

[rs242]

[henche]

niiiiiice

that's lamb intestine?

[rs242]

niiiiiice

that's lamb intestine?

Wow u made that so unappetizing. It’s lamb “casing” and there u go my first sausage.

[henche]

Wow u made that so unappetizing. It’s lamb “casing” and there u go my first sausage.

I'm super impressed. Are you smoking that?

[rs242]

Making it? Tell us how. And post pics.

Started with the plan to do 60% 15% lamb 25% fat, after 2 butchers didn’t have any lamb this morning I went with 75% beef.
https://meatsandsausages.com/sausage-recipes/secrets after reading this post 4-5 times I was ready to make some sausages, the challenge as u might have noticed was getting some casings. I lost patience waiting for the collagen casing I used the lamb casing the down side of lamb casing is they are very thin as u can tell for the picture.
The recipe: I used the above website as a guide and picked the spices. A quote from that website (who is quoting some sausage pro) “it’s not about what u put in the sausage more about what u don’t” so I picked the simplest spices (with help from Aaron Franklin).  I love garlic so went for a more garlicky blend.
Salt, black pepper, fresh crushed garlic, garlic powder, onion powder, mustard seed powder, and a little sugar....
Will get to the grind shortly.

[rs242]

Started with the plan to do 60% 15% lamb 25% fat, after 2 butchers didn’t have any lamb this morning I went with 75% beef.
https://meatsandsausages.com/sausage-recipes/secrets after reading this post 4-5 times I was ready to make some sausages, the challenge as u might have noticed was getting some casings. I lost patience waiting for the collagen casing I used the lamb casing the down side of lamb casing is they are very thin as u can tell for the picture.
The recipe: I used the above website as a guide and picked the spices. A quote from that website (who is quoting some sausage pro) “it’s not about what u put in the sausage more about what u don’t” so I picked the simplest spices (with help from Aaron Franklin).  I love garlic so went for a more garlicky blend.
Salt, black pepper, fresh crushed garlic, garlic powder, onion powder, mustard seed powder, and a little sugar....
Will get to the grind shortly.

I did a alot of reading online and watched a bunch of YouTube videos, there are different ways of grinding and stuffing. What I noticed the most was step 1) grind through think grinder 2) mix the spices in 3) grind through a finer grind 4) stuffing, I went with this method. I kind of hit a brick wall because the meat after the second grind got a little paste and I was having a very hard time getting it in there without air (I later realized that All the ppl using this method had special sausage stuffers I was using my kitchen aid). I came up with the idea to almost freeze the meat to get it to go through the grinder to casings (a major thing when making sausage is everything most be cold between every step the meat goes into the freezer).
The spices weighed
Tasting before stuffing
And on the pit barrel and almost done
Soaking the casings
End result was delicious, loved the simplicity and flavor. The only issue it was way to salty when I did the math for the salt I didn’t take into account kosher meat is salted so I followed the measurements from the above website. Overall great experience was a lot of fun my kids got involved and enjoyed it.

[henche]

Put up my purim brisket to smoke.  I hung it at 1215, and I'll check it when my kid wakes me up at 6.

[rs242]

Put up my purim brisket to smoke.  I hung it at 1215, and I'll check it when my kid wakes me up at 6.

A day early no?

[henche]

A day early no?

Was annoying last year when I was cutting it piping hot. I'll just slice tonight and maybe rewarm and maybe just pour hot gravy or sauce over

[rs242]

Was annoying last year when I was cutting it piping hot. I'll just slice tonight and maybe rewarm and maybe just pour hot gravy or sauce over

I’m going to put it up tonight. Still a little nervous