Kansas Crimson

The Kroger brand is good stuff

jhawks99 wrote: ↑Tue Apr 23, 2019 6:22 pm Oussie, 86 the kingsford.

Dangit, have I been doing it wrong this whole time?!

ousdahl wrote: ↑Tue Apr 23, 2019 9:15 pm

jhawks99 wrote: ↑Tue Apr 23, 2019 6:22 pm Oussie, 86 the kingsford.

Dangit, have I been doing it wrong this whole time?!

Nope.

Pro tip, lotsa lighter fluid.

Oh HEYALL naw.

Chimney start yo!

Briquettes are turrible. Better than propane (and propane accesories) but turrible.

ousie is about to discover a whole new world

I’ve tried the lump I guess. I think was just a pita to light and keep lit. I’ll try again.

Lump charcoal for sure.
I have no issue with chunks or chips - i've still gotten the smokey flavor from both.

Chips are like throwing salt in the ocean. It might make ya feel better but doesnt change anything. Chunks. Fist sized or bigger letter smolder in the coals.

Wut Tdub said. And don't waste your time soaking them.

I would wager that if I/you had two smokey mountains going, with the same meat, and the same temp, same exact rub, for the same amount of time, in a blind taste test to 100 people, no one would be able to know if you used chips or chunks.

Could be, I use 3 or 4 chunks and then don't add any more. Chips would probably need to be replenished.

so, the bison brisket has great flavor, but is tough

smoked till internal was 165, then finished in foil till 205

total time was almost twice what i expected, but it didn’t dry out

3 freshly harvested turkey breasts and a wing on now

and we just prepped ~4 lbs of morels from this morning

been a good weekend...no honky tonks, but i guess you can’t win em all

Sounds like a terrific weekend

Did you inject the brisket?

205 seems a bit high to me, havent done a brisket in a bit but I thought I usually pulled it off at 190ish then wrapped in foil and towel and let it set in a cooler for a couple hours.

TDub wrote: ↑Sun Apr 28, 2019 5:29 pm Did you inject the brisket?

i didn’t, but spritzed it regularly and had a water pan in with it the whole time

like i said tho, it isn’t dry, just a bit tough still. i’m almost thinking it may not have been the best cut

i’ve never had issues with beef brisket, but this was my first bison

205 is a little high for brisket. I shoot for 190 to 195. Did you slice against the grain? I've never cooked bison before sounds pretty good to me.

I wrap in foil at 6 hours. Here's my secret: when I wrap in foil, I add a reduction of red wine flavored with a clove or two of garlic, fresh thyme, black pepper, worcestershire, and a little bit of lemon peel.

I made homemade pastrami today. I cheated a little and got a corned beef brisket. Rinse, dry and rub with finely ground pickling spice and black peppercorns. Smoke over olive wood for 3 hours until it hits 150F. Then into the instant pot for an hour. Came out pretty tasty and very tender.

Bison might be too lean to treat like a beef brisket...

seems trickier for sure...live and learn

some colleagues made goose pastrami over the winter...fucking fantastic