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Fish and Wild Game Recipes / Re: Brisket
« Last post by ctom on Today at 09:42 »
I use my 22" Weber with a coal baffle and lay packets of chunk apple wrapped in heavy foil on the coals under it and smoke cook my brisket. This brisket sat on the grill on a sheet of heavy foil with drain holes poked in it. The large end of the brisket was on the coal end of the kettle. I start the first coals [about twenty of them] on one edge of the coal grill. When they're mostly gray I put the two smoke bombs, as I call them, on the coals, put the baffle in place and cover the grill after setting the top grill and meat on it. At about two hours the smoke dwindling will tell me when I need to take the top grill and meat off, pull the baffle back and add ten or so briquettes to the hot coals and put the next two bombs on the coal bed, then the baffle and replace the top grill/meat. About 2 1/2 hours after that exchange I repeat it. When the smoke dwindles after the third coal and bomb load I'll slip a digital fast read thermometer in the thick end of the meat. If I get a reading for medium rare, its done. Doing the meat in this fashion will render medium meat on the thin end of the brisket clear up until it starts to get into the 3 1/2" to 4" range, from there forward its pretty much medium rare. The brisket is pulled from the grill at that point, wrapped in heavy foil and allowed to rest until I can handle it with my hands and not get too warm, then I remover the foil and slide it in the fridge until fully cold, then put the foil back on until I take it out to slice it. I slice it by hand somewhere between into 1/16" and 1/8" thick slices.

I looked in my smoking journal this morning journal and this is my 37th brisket in about 22 years. No rubs, no marinades, no salt, just meat and smoke. I season it the way I feel like it when I use the meat in a meal. If I make a large package for a gathering, I put the thawed meat in a crock pot early in the morning , set the heat on high until its pretty darned warm then add two cans of Campbell's Beef Broth and set the heat down to low. This gets served on buns with all the accompaniments served on the side so people can make what they want.

My thoiughts on actually smoking a thick chunk of meat....any meat is that the slow process of heat and be a real issue in warmer weather unless a cure is used with the meat. Brisket is the only thick meat I smoke and always smoke-cook it so adequate heat is present to help avoid the bacteria that can cause issues. I've been smoking meat for 51 years and after a couple gut upsets in the early going due to bacteria I don't do an actual smoke on anything without cure being used, except the briskets.
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Fish and Wild Game Recipes / Re: Brisket
« Last post by bassinfool on Today at 09:14 »
What temp were you smoking that you were able to smoke a brisket that size in 6ish hours?  There are two schools of thought when it comes to brisket: hot and fast or low and slow.  I have always been a member of the low and slow camp.  Last brisket I did that size took roughly 18-20 hours start to finish keeping my temps between 225-250.
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General Discussion / Re: Local pike die off
« Last post by bassinfool on Today at 09:08 »
The area I speak of is vastly shallow and flat where the fish just didn't have the availability to move deep quickly enough.  Any pending die off in your area will likely be related to the lack of cool water sanctuaries near where your fishing.

That shallow, hot water is usually poorly oxygenated to boot unless it has a ton of vegetation or has something to stir the water up.
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Fish and Wild Game Recipes / Re: Brisket
« Last post by Muskygary on Today at 05:12 »
Boy that sounds good! I've been on a diet since the first of feburary; eating mainly salads. So far I've went from 256 down to 200 now. Would like to take off 5 more pounds and then keep my self under 200. I feel great, but it's hard staying away from all the bar-b-queing.
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That's slick. Do you have any issues with the tubing pulling off the weigh or the clip coming out of the tubing under a load?

No. But if the bottom bouncer get hung up…you just apply steady solid pressure on it and the tube will eventually pop off.

I aven’t lost one yet. Bad part is you need to find an old style bottom bouncer mold
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Fish and Wild Game Recipes / Brisket
« Last post by ctom on Yesterday at 10:42 »
Since yesterday was going to be the coolest day in the last ten I decided that it was a day to smoke a brisket. After doing some price checking I settled on a chunk of meat just short of 15 pounds. I don't slop all sorts of junk on brisket or marinate it, just set in the grill after getting the smoke going. Yesterday the brisket was in good smoke for almost 6 hours and was fully cooked. From the grill it sat on the countertop until cool enough to cover with foil; and slide into the fridge. I was up early to slice it and bag and seal the portions. We'll do brisket sandwiches for dinner tonight. Of course the kids can smell a brisket smoking and a couple have put in their orders. Not requests, orders. lol

With this heat I have used the stove once in the past two weeks to cook up a couple hamburger steaks. Aside from that everything cooked has been done on the grill. Hard on the charcoal stash but much easier on keeping the house cool. Besides, food charcoal cooked beats anything cooked on a stove.
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General Discussion / Re: Local pike die off
« Last post by efishnc on 06/12/21 18:51 UTC »
We've been hitting the Wabasha area recently and we haven't seen any floaters up this way but the water temp yesterday was 84 degrees so that could happen here anytime.

The area I speak of is vastly shallow and flat where the fish just didn't have the availability to move deep quickly enough.  Any pending die off in your area will likely be related to the lack of cool water sanctuaries near where your fishing.
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General Discussion / Re: Local pike die off
« Last post by efishnc on 06/12/21 18:40 UTC »
Hate to hear about fish kills but at least the critters get to dine on pike instead of the other way around.

For sure... after I became a serious bass fisherman, my view of pike drastically changed from a game fish to a pestilent lure thief.
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General Discussion / Re: Local pike die off
« Last post by ctom on 06/12/21 16:19 UTC »
We've been hitting the Wabasha area recently and we haven't seen any floaters up this way but the water temp yesterday was 84 degrees so that could happen here anytime.
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General Discussion / Re: Local pike die off
« Last post by olsarge on 06/12/21 16:13 UTC »
Hate to hear about fish kills but at least the critters get to dine on pike instead of the other way around.
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