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Post by Snake Eyes on Apr 23, 2010 1:46:06 GMT 12.75
Well I went and bought a 7# Angus beef brisket. I will be marinating in lemon and orange juice,mixed with enough EV olive oil to cover and chopped garlic. Will start that process Fri morning. Will smoke with JD & Cherry chips on Sat.Most likely take between 6/8 hours.
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Post by Toby Benoit on Apr 23, 2010 2:14:31 GMT 12.75
Sounds awfully good! What ya gonna serve up with it?
I been wanting to ask Dad if I can use his smoker. I've got a couple of venison roasts in the freezer that need smoking for sammiches. I love me a smoked venison sammich!
Best thing about asking Dad to use the smoker? He takes over and it always turns out great! ;D
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Post by OLKoot on Apr 23, 2010 4:00:40 GMT 12.75
I'll be doing an eye round this weekend....My process will be to put a mild rub ( Kansas City Rub) , then stick it in some shrink wrap and putting it in the fridge overnight.......I'll probably smoke the roast with some hickory/alder mix, to a temperature of 135 degree's.....
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Post by Two Tales on Apr 23, 2010 11:25:00 GMT 12.75
Be real careful with that citrus marinade...the acids can cause your meat to go mushy really fast...I like orange glaze on brisket...but I always add it as a Glaze toward the end of the smoking process...occationally I'll use a citrus marinade for beef, pork or fish..never more than 3 hours in it with any of the meats..pork maybe 4 hours at most...build yourself a rub and do like the OLkoot said he was gona do for his eye of round, make you citrus into a glaze and have a blast...oh and 7 hours is a min time for smoking a brisket IMO
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Post by Toby Benoit on Apr 23, 2010 14:20:58 GMT 12.75
I asked Dad to use the smoker this weekend and he says, "Hell no! What you wanna smoke?" Lol, that's what he always says! So, I'll bring him the roasts tomorrow and he told me to get a couple of wild pork hams out and he'll do them also. I bought a dry rub from Bass Pro awhile back for pork and never used it, so I'm going to bring that to him also to use if he wants. I doubt he's going to marinade them long, but whenever he does, he likes to make a carribean mojo sauce using lots of herbs and spices mixed with sour orange juice. He covers the meat real well and sets it in the fridge for about four hours, then while he's cooking he'll baste the meat with it on the grill. Man is that stuff good! He's even used it with the injector and it came out great. I don't know exactly what herbs and spices, but it seems to be similar to that in italian seasonings, but with more garlic and red and white peppers. Anyway, Saturday night we'll have some friends over and my sister and BIL to help eat it up, lol.
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Post by Paws on Apr 25, 2010 0:00:13 GMT 12.75
You know that sounds terrific. I ws thinking that sour orange might be just the ticket for pork loins and chops. Lots of folk I know slow smoke these using apple juice as a marinade and as a baste while they do the smoking. Something else I'll bet the sour orange would work well with is lamb.
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