Lory Harrison
TVWBB Member
This is a prep for a slab I smoked from 9pm to 9am.
The results are in a second thread I made.
This is a packer slab untrimmed, I do not buy super trim or what is called Prime. This is a medium sized 12lb slab.
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About a pound of fat trimmed off both sides heavily. Slabs have fat throughout the fibers of their meat, you do not need a heavy fat cap.
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All yellerd up with mustard and dredged thru peppercorns smashed in a molcajete, garlic and salt. This will sit for 2-3 days in the fridge or until I'm certain were out of the previous weeks slab.
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For an overnight smoke, I pre pick wood because it's too dark and I'll be too tired to be thinking. Here I've got South Texas Mesquite, these are a mix of 150 degree logs, 10 degree and 20. I've got a burn time of about almost 2 hours here about.
I do not know what temps these produce exactly, I imagine 300 maybe or less, I did fall asleep for a few hours and my fire dwindled at one point and at about 245 am I started it back up full force. Whatever that temp was. I do not as you all know check internal temps of any meats I smoke, there is no need at all to do that.
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Ready for all the all nighter! I wasn't though!!
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This is the only thing I use on my slabs while smoking, I drizzle boozy cider over them. This one was pretty good, even if it was from Austin.
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At about 6 am a bird went in with necks and gizzards.
The result of the brisket is in my other thread
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The results are in a second thread I made.
This is a packer slab untrimmed, I do not buy super trim or what is called Prime. This is a medium sized 12lb slab.
About a pound of fat trimmed off both sides heavily. Slabs have fat throughout the fibers of their meat, you do not need a heavy fat cap.
All yellerd up with mustard and dredged thru peppercorns smashed in a molcajete, garlic and salt. This will sit for 2-3 days in the fridge or until I'm certain were out of the previous weeks slab.
For an overnight smoke, I pre pick wood because it's too dark and I'll be too tired to be thinking. Here I've got South Texas Mesquite, these are a mix of 150 degree logs, 10 degree and 20. I've got a burn time of about almost 2 hours here about.
I do not know what temps these produce exactly, I imagine 300 maybe or less, I did fall asleep for a few hours and my fire dwindled at one point and at about 245 am I started it back up full force. Whatever that temp was. I do not as you all know check internal temps of any meats I smoke, there is no need at all to do that.
Ready for all the all nighter! I wasn't though!!
This is the only thing I use on my slabs while smoking, I drizzle boozy cider over them. This one was pretty good, even if it was from Austin.
At about 6 am a bird went in with necks and gizzards.
The result of the brisket is in my other thread
