🔥 What's cooking on your SmokeFire/Searwood? 🥩

[Bruno]

Tri-tip chimichurri and some veggies. Amazing!

 

[abmet]

Reverse seared pork chops smoked at 200 then seared in butter in 500 degree cast iron skillet. Will definitely be doing this again.

 

[DutchieCooks]

Steaksssss

 

[NoCoEX6]

No pictures but tried Mississippi pot roast for the first time. Cooked a 4 lb chuck roast on the Smokefire at 250. When it got up to 160 I put it in a foil pan and added the ingredients (ranch mix, Au Jus packet, Pepperonchini Peppers, and Beef Stock. Covered it and let it go for another 3 1/2 hours until around 204. Unfortunately it still wasn't tender and it was getting late. Decided to throw the roast and liquid from the pan into my instant pot for 20 minutes. Great flavor and was tender finally. Chuck roast has been one of those things I've had a hard time nailing on the Smokefire.

 

[Wismokes]

I know this wasn’t from the smokefire but it was still damn tasty . Had to show the egg some love yesterday . Been using the smokefire and recently bought blackstone griddle for a bit

 

[JpsBBQ]

I know this wasn’t from the smokefire but it was still damn tasty . Had to show the egg some love yesterday . Been using the smokefire and recently bought blackstone griddle for a bit

Looks great! One of my favorite cooks. Bravo!

 

[Bruno]

Going to smoke these on Saturday for a few hours and wrap. Then I’m going to cube them and make poor mans burnt ends! Can’t wait!!

 

[JpsBBQ]

Well, I hope I see the finish line. Day drinking some Eagle Rare whist cooking ribs and watching my Bears. Wish meluck!

 

[Bruno]

Well, I hope I see the finish line. Day drinking some Eagle Rare whist cooking ribs and watching my Bears. Wish meluck! View attachment 2936View attachment 2937

Day drinking! God I love day drinking! Well and night drinking too!! I see a pattern!

 

[JpsBBQ]

Made it. A bit wobbly but made it! Cheers!

 

[JYD-BBQ]

Did a small 4 lb. brisket yesterday, my first attempt. Flavor was good but was a little dry.

 

[Dassman5]

Did a small 4 lb. brisket yesterday, my first attempt. Flavor was good but was a little dry.

View attachment 2941View attachment 2942

Small briskets, especially the flats, are always a challenge to keep moist while smoking. I too have trouble with them but over the years have learned that they must be done low and slow...no higher than 200F-225F,with a water pan under it, preferably right on the flavorizer bars to help keep it moist, with frequent spritzing (cider vinegar and water or cider and water) to the stall (around 155-160) then tightly wrapped in butcher paper until “peanut butter tender) around 200F. Finally it then has to be tightly wrapped in towels or blankets and placed in an empty cooler to allow it to re-absorb the moisture.

Alternatively, buy a whole packer brisket, trim, smoke as above and then vacuum seal the meat into future meal portions, and freeze.

 

[JpsBBQ]

It’s always good to inject with a commercial injection. Commercial injections generally contain phosphates. Phosphates don’t add any flavor but they chemically retain moisture. If you are doing a prime grade or higher packer, I feel the injection is optional. Never buy a select grade brisket. Choice or better. Yours looks to be choice or better from here, just small. I also recommend foil in lieu of butcher paper whenever you are in doubt if outcome. It simply retains more moisture and gives you the best window for success. Yes the bark suffers a bit but I’d rather eat moist brisket with softer bark than dry shoe leather with great chewy bark. Once you have confidence in your brisket cooks and the product you are cooking, then move to butchers paper or even naked if you wish. Stick with it, you aren’t the first nor the last person to end up with a brisket flat that’s a little dry.

 

[Wismokes]

Some tasty legs . Done at 300 till about 160 then dipped in a bbq sauce and pineapple juice mixture and back for about 10 minutes

 

[abmet]

Wings last night.