Packer brisket-Did it all wrong & still OK:-)

[upinsmokebbq]

I've had my share of pig parts on the smoker, but am still a bit of a n00b when it comes to brisket, Long story short I had lunch for 100 today...meats were Barbequed Bologna, Pulled pork and brisket. Picked up a couple of Choice packers... 16 lb. & 18 lb....threw a little rub on 'em and put those suckers on the reverse flow I had built from Franks plans. After about 10 hours they're knocking on 170° & I come to the conclusion that I don't know what the hell I'm doing. So...call Frank of course He is kind enough to walk me through what I should have done...too late for most of that, so I am just going to fess up and admit to what I actually did. Foiled at 170° and left in the smoker to an internal of 200°. It's midnight & I've been cooking since 9:00 a.m....going to bed whether the brisket likes it or not. For lack of any plan at all, the briskets go into my house oven at 170° until 6:00 a.m. and then back into the smoker with no foil for another two hours. Into the cambro's and off to the customer at 10:00...served at 11:00 & they were the hit of the day. I was amazed & humbled...everyone raved about them.

Next time I'm going to try and do one right...these dang things are good! Thanks again Frank...

[The Czar]

[alleyrat58]

[upinsmokebbq]

Sorry...no qview this time. I am bad about that. Midnight when I took them off the smoker, and the next morning was too much of a scramble getting other stuff done and loaded into the cambro's to fool with getting pictures.

Must not have happened:-)

[The Czar]

The problem is it did happen and I know from experience!!!

[Gizmo]

There are prolly more 4-letter descriptions for brisket than any other cut of meat ... just sayn'

[Frank_Cox]

haha, well better luck next time upinsmoke!
Rick, I copy that! brisket is murder, as far as comp turn ins go anyway...

[upinsmokebbq]

Well in this case, the only Judge involved was the customer...and they devoured it. Along with the BBQ'ed Bologna. Not sure what it is about a stick of bologna fresh off the pit, but a lot of the good ole boys around here get plumb emotional about it.

[Gizmo]

Well SOMEBODY has to eat that stuff cause I see it in all the stores ... just sayn'

[The Czar]

Well in this case, the only Judge involved was the customer...and they devoured it. Along with the BBQ'ed Bologna. Not sure what it is about a stick of bologna fresh off the pit, but a lot of the good ole boys around here get plumb emotional about it.

We smoked some bologna about three weeks ago...it lasted about 16 hours....

[SoloQue]

My wife continues to get folks wondering in to her market looking for the 5 tubes of Bologna so they can smoke'm. Guys, she runs a top end market for uppety clientel, she aint got no bulk bologna and she will never carry the stuff but yet they still come a lookin She has asked me several times what the big draw is. I can only guess its like fried bologna and really who doesn't go for some fried bologna. I talked to an old timer once about smoked bolgna, he claimed that he scores the tube length wise over about half the surface and then rolls it in a BBQ rub. He positions the stuff with the slicings facing upwards and when the top starts to look burnt he puts a foil cap over it until he reaches his target temp. I gotta wonder what is the target temp for something that you can slice and eat right out of the package. I'm figuring its somewhere just south of damn crispy/

[PvilleComp]

Sounds like your wife should score some Bologna for the case! ;)

Fried Bologna brings back so many memories. We used to call them Bologna Hats because of the way they popped up in the middle and looked like a hat in the frying pan.

Good times.

[Smokeone]

Me likes smoked bologna.
I think temp is preference, dont know of a target.

As for the bologna hats, we had iron crosses. Put a cut at 2, 4, 8, and 10, throw it in an iron skillet until crispy. (the cuts keep it from bubling up)

[SoloQue]

We were a 3 cut clan. My grandfather would hand cut a slice of bologna and when he turned them over in the iron skillet he would crack an egg on each slice. When the whites were done it was one last flip with a whack from the spatula to break the yolk. A piece of cheese was tossed on and the whole concoction was placed on toast as we went out the door, mustard optional. Never understood why we always had to eat while driving, just his way and it never changed. Fried bologna memories. Good Times!

[DUAYNE B]

Food and Music,,,, good memories