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Thread: Labor Day Smoke results, with pics

  1. #1
    Omelet Guest

    Default Labor Day Smoke results, with pics

    Second real attempt at proper smoking. I finally installed a temp gauge
    on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
    that thing as a Grill.

    I still have a lot to learn but this is fun so well worth the time. This
    batch turned out to be quite edible for the most part, but the Brisket
    really should have been Marinated for a day or two rather than trying to
    use a dry rub.

    Best of the lot? A toss-up between the Canadian Bacon and the Beef
    Heart! Both of those had had long brines/cures. The Heart was very
    tender. May look raw in the pics but it was anything but. It smoked just
    as long as everything else and the Brisket and Bacon were quite done.
    The curing solution preserved that lovely red color and kept it nice and
    tender. ;-)

    Pics:

    <http://picasaweb.google.com/OMPOmele...09072009#53800
    86760612526082>

    Or:
    <http://tinyurl.com/l42m6x>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  2. #2
    Sqwertz Guest

    Default Re: Labor Day Smoke results, with pics

    On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:

    > Or:
    > <http://tinyurl.com/l42m6x>


    I just caught the first shot. Heh :-)

    -sw

  3. #3
    Omelet Guest

    Default Re: Labor Day Smoke results, with pics

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:
    >
    > > Or:
    > > <http://tinyurl.com/l42m6x>

    >
    > I just caught the first shot. Heh :-)
    >
    > -sw


    Look at the rest! Ya wuss. <g>

    They are also posted on a.b.f other than just the link.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  4. #4
    George Leppla Guest

    Default Re: Labor Day Smoke results, with pics


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > Second real attempt at proper smoking. I finally installed a temp gauge
    > on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
    > that thing as a Grill.
    >
    > I still have a lot to learn but this is fun so well worth the time. This
    > batch turned out to be quite edible for the most part, but the Brisket
    > really should have been Marinated for a day or two rather than trying to
    > use a dry rub.
    >
    > Best of the lot? A toss-up between the Canadian Bacon and the Beef
    > Heart! Both of those had had long brines/cures. The Heart was very
    > tender. May look raw in the pics but it was anything but. It smoked just
    > as long as everything else and the Brisket and Bacon were quite done.
    > The curing solution preserved that lovely red color and kept it nice and
    > tender. ;-)
    >
    > Pics:
    >
    > <http://picasaweb.google.com/OMPOmele...09072009#53800
    > 86760612526082>
    >
    > Or:
    > <http://tinyurl.com/l42m6x>



    Very nice! If it tastes as good as it looks you did a wonderful job. I
    have never done any smoking but now that I live south of I 20, I'm thinking
    I'd like to give it a try. Maybe a smoker will be on my Christmas list.

    George L


  5. #5
    blake murphy Guest

    Default Re: Labor Day Smoke results, with pics

    On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:

    > Second real attempt at proper smoking. I finally installed a temp gauge
    > on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
    > that thing as a Grill.
    >
    > I still have a lot to learn but this is fun so well worth the time. This
    > batch turned out to be quite edible for the most part, but the Brisket
    > really should have been Marinated for a day or two rather than trying to
    > use a dry rub.
    >
    > Best of the lot? A toss-up between the Canadian Bacon and the Beef
    > Heart! Both of those had had long brines/cures. The Heart was very
    > tender. May look raw in the pics but it was anything but. It smoked just
    > as long as everything else and the Brisket and Bacon were quite done.
    > The curing solution preserved that lovely red color and kept it nice and
    > tender. ;-)
    >
    > Pics:
    >
    > <http://picasaweb.google.com/OMPOmele...09072009#53800
    > 86760612526082>
    >
    > Or:
    > <http://tinyurl.com/l42m6x>


    looks good, om.

    your pal,
    blake

  6. #6
    Omelet Guest

    Default Re: Labor Day Smoke results, with pics

    In article <[email protected]>,
    "George Leppla" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > Second real attempt at proper smoking. I finally installed a temp gauge
    > > on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
    > > that thing as a Grill.
    > >
    > > I still have a lot to learn but this is fun so well worth the time. This
    > > batch turned out to be quite edible for the most part, but the Brisket
    > > really should have been Marinated for a day or two rather than trying to
    > > use a dry rub.
    > >
    > > Best of the lot? A toss-up between the Canadian Bacon and the Beef
    > > Heart! Both of those had had long brines/cures. The Heart was very
    > > tender. May look raw in the pics but it was anything but. It smoked just
    > > as long as everything else and the Brisket and Bacon were quite done.
    > > The curing solution preserved that lovely red color and kept it nice and
    > > tender. ;-)
    > >
    > > Pics:
    > >
    > > <http://picasaweb.google.com/OMPOmele...09072009#53800
    > > 86760612526082>
    > >
    > > Or:
    > > <http://tinyurl.com/l42m6x>

    >
    >
    > Very nice! If it tastes as good as it looks you did a wonderful job.


    Thanks! I'm still a newbie at this. ;-)

    > I
    > have never done any smoking but now that I live south of I 20, I'm thinking
    > I'd like to give it a try. Maybe a smoker will be on my Christmas list.
    >
    > George L


    If you really enjoy the flavor, it'll be money well spent. A good one
    will last a good part of a lifetime... My NB smoker is well over 10
    years old and nowhere near being worn out.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  7. #7
    Omelet Guest

    Default Re: Labor Day Smoke results, with pics

    In article <1foryh2bed1f8$.[email protected]>,
    blake murphy <[email protected]> wrote:

    > On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:
    >
    > > Second real attempt at proper smoking. I finally installed a temp gauge
    > > on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
    > > that thing as a Grill.
    > >
    > > I still have a lot to learn but this is fun so well worth the time. This
    > > batch turned out to be quite edible for the most part, but the Brisket
    > > really should have been Marinated for a day or two rather than trying to
    > > use a dry rub.
    > >
    > > Best of the lot? A toss-up between the Canadian Bacon and the Beef
    > > Heart! Both of those had had long brines/cures. The Heart was very
    > > tender. May look raw in the pics but it was anything but. It smoked just
    > > as long as everything else and the Brisket and Bacon were quite done.
    > > The curing solution preserved that lovely red color and kept it nice and
    > > tender. ;-)
    > >
    > > Pics:
    > >
    > > <http://picasaweb.google.com/OMPOmele...09072009#53800
    > > 86760612526082>
    > >
    > > Or:
    > > <http://tinyurl.com/l42m6x>

    >
    > looks good, om.
    >
    > your pal,
    > blake


    Thanks Blake!

    Other than the Brisket, I call it a success.

    The Brisket is currently being braised for some additional time, this
    time in it's own (defatted) drippings to try to rehydrate it. I tried a
    little of it awhile ago and it appears to be coming along nicely so I'll
    be able to salvage it.

    Next time, I won't make the mistakes I made this time with it. <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

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