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Post by harrytom on Jun 16, 2024 12:21:13 GMT 12
got a 9 or 10hr smoke on for the brisket,currently runing at 30c for smoke.Heat comes later. and last 2hrs in goes the boerewors sausage.Got a basting mix of carolina reaper/brown sugar/salt. So far so good,low heat at the moment but when time comes to baste and wrap in foil will crank up to 170c for 2hrs.
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Post by harrytom on Jun 16, 2024 18:26:52 GMT 12
Came out tender as.Didnt remove fat or trim Let it render down Boerews beatiful
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Post by GO30 on Jun 16, 2024 20:56:42 GMT 12
got a 9 or 10hr smoke on for the brisket,currently runing at 30c for smoke.Heat comes later. and last 2hrs in goes the boerewors sausage.Got a basting mix of carolina reaper/brown sugar/salt. So far so good,low heat at the moment but when time comes to baste and wrap in foil will crank up to 170c for 2hrs. I read that as 7 - 8hrs at 30c then wrap and 2hrs at 170c, correct?
Interesting.
Did Field Days and walked out with only a smoker. Gizmo you put chips in, light and a pump bangs smoke out which you aim wherever you like. Cold smoke, 3 degrees above ambient, but no worries adding heat if you want. So far did a small block of bog standard tasty cheese, was not too bad for the first attempt. |
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Post by harrytom on Jun 17, 2024 3:53:53 GMT 12
yes,had a bit of charcoal burning to get get hickory woods chips to smoke,wood chips been soaking overnight to slow down burn time,last 2hrs opened vents and really got the heat in,internal temp of meat 170f. Well basted with a reaper brown sugar mix,normally trim fat off brisket but left it on and it rendered down nicely,pulled apart with fork
Boerewors 2hrs on top rack,having no fat smoked up like salami style.
Would love a bradley smoker but $1200 starting kit bit rich for the amount I do.
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Post by harrytom on Jun 29, 2024 16:15:48 GMT 12
 Today we have pork belly soaked in Bourbon (real from the bottle,1/2lt over night) mix,been slowly smoking at 55c and temp just reached 175c so time to rest it for 1hr served with roast vege,on bottom rack,hopefully has a hangi type taste.total cook time 10hrs. Deck painted and cocpit done too,productive day.Bourban or brandy for predinner? |
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phish
Junior Member
Posts: 55
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Post by phish on Jun 29, 2024 18:26:45 GMT 12
View AttachmentToday we have pork belly soaked in Bourbon (real from the bottle,1/2lt over night) mix,been slowly smoking at 55c and temp just reached 175c so time to rest it for 1hr served with roast vege,on bottom rack,hopefully has a hangi type taste.total cook time 10hrs. Deck painted and cocpit done too,productive day.Bourban or brandy for predinner? if you soak in Bourbon then preprandial drinks should be bourbon too..
tho im not an expert (at bbqing)
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Post by harrytom on Jul 6, 2024 4:41:20 GMT 12
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Post by GO30 on Jul 6, 2024 9:32:35 GMT 12
That cold smoking is something I'm sussing at the moment. I brought a cold smoke generator (https://www.ufocooker.co.nz/product/https3a/www.ufocooker.co.nz/product/1852492) at Field days after being seduced by some smoked cheese. The smoke coming out is generated by burning chips so is 3-4d egrees above ambient so hardly much 'heat' Your mate Otto cold smokes mud fish (trout) a lot and it's bloody good but uses no heat so I'm still a bit flummoxed as to how the things are 'cooked' so to speak. I'm hunting for more cold smoking info, if you find any let me know. |
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Post by harrytom on Jul 6, 2024 12:30:37 GMT 12
I believe cold smoked food lasts longer, speaking of field days. Got hooked on sheep milk cheese
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Post by sloopjohnb on Aug 7, 2024 22:30:03 GMT 12
Ok you guys you are/have pissed me off, talking all about this slowing cooking.
I have a Weber Genesis 11 a 3 burner BBQ but I can't get the temperature down to your temperatures what is a good bbq for slowing ccoking and smoking?
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Post by GO30 on Aug 9, 2024 10:04:35 GMT 12
I use a basic Webber kettle, the little one, 47cm I think it is. But I am considering a offset, nothing flash but one that can double as a BBQ and smoker. Staying with solid fuel rather than gas. There are no electric BBQ's, those are called stoves:) I can also cold smoke but only done some cheese while I work it out. My go to fuel is Samba Cocoshots. Kickstart those with wax infused wood lighters and/or a 'Go big or Go home' sized gas torch off a 9kg bottle  Oh and get a chimney, they make it a lot faster to fire up. But I may need bigger in a few days, I just borrowed a full on thermal and IR scope. Lots of game trails coming out of the bush, narrowed down the ones being made by heavier feet so I'm going full sniper this evening. Come out come out where ever you are little porkers. |
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Post by muzled on Aug 9, 2024 10:25:35 GMT 12
But I may need bigger in a few days, I just borrowed a full on thermal and IR scope. Lots of game trails coming out of the bush, narrowed down the ones being made by heavier feet so I'm going full sniper this evening. Come out come out where ever you are little porkers. Pity there isn't deer up there as well. (well, from the freezers perspective anyway) Dad has had a thermal scope for about 4-5 years now, it's amazing how good they are. It's not really hunting, but you get a lot of meat! nom nom |
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Post by GO30 on Aug 9, 2024 10:50:38 GMT 12
Yeap we have deer just over the ridge. An old farm the current owner opened all the gates so the remaining animals roam all over. Occasionally they go in an pop a few off. Agree, with some of the optics these days it does seem a little like cheating |
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Post by harrytom on Aug 27, 2024 7:42:07 GMT 12
Well missed Mondays weather window,building fence and getting number 2 up to speed for driver licence.
So its raining what to do?? 4kg brisket on smoker with Texas dry rub,9 hr cook.3hrs in foil,3 hrs naked then last 3hrs in foil with another basting recipe consisting of apple cider,oil worchester sauce and beer dark for 3hrs till temp hits 90c
Serve with roast vege and greens of some sort,bokchoy?
running barrel at 110c may use 2/3kg charcoal
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Post by muzled on Aug 27, 2024 8:11:08 GMT 12
Well missed Mondays weather window,building fence and getting number 2 up to speed for driver licence. So its raining what to do?? 4kg brisket on smoker with Texas dry rub,9 hr cook.3hrs in foil,3 hrs naked then last 3hrs in foil with another basting recipe consisting of apple cider,oil worchester sauce and beer dark for 3hrs till temp hits 90c Serve with roast vege and greens of some sort,bokchoy? running barrel at 110c may use 2/3kg charcoal C'mon HT, where's the pics! |
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