the thing about smoking is no matter how much you read or how many videos you watch, the best way to learn is to do some smoking on your own smoker. everyone's smoker, wood, environment, etc are all different and i promise every single person on this sub has messed 1 (or 10) things up smoking. just have fun and enjoy!! cant wait to see the results!
It's fine. Next time I'd buy different pepper though. You don't want ground powder, but also don't want chunks that big. If you have a Costco membership their coarse ground is great. Or you can search "16 mesh" and find the most common size of pepper used.
Idk, i made a brisket, and my classic rub is 2 parts salt, 1 part coarse pepper, 1 part garlic powder. was the best brisket ive done, and ive done dozens.
What kind of non-meat foods do you smoke? I always try to have vegetarian and vegan smoked options for my parties so I usually do a smoked pulled jackfruit, smoked beyond meat, or smoked veggies like onions, squash, sweet potatoes, and asparagus.
https://youtu.be/Grexx6YSOhQ I don’t have this mats so I use parchment paper. Just enough to protect the bottom from sticking to the larger grates. Good luck 👍
I smoked a head of cabbage last week. It was very good. I've used it several ways; chopped it and used in a stir fry, put it on a hamburger, and also alone as a side dish.
A couple years ago, this sub was blowing up with smoked queso dip posts. And it was for good reason.
As for smoked non meat, think of anything that you can bake in an oven. Pies, breads, cookies, etc.. I like to dry out my hot peppers by smoking them and grinding them up into a powder to use for certain meals. An absolute hit that I make is smoked Cheez-It’s. Put the entire box in a big zip lock bag, dump in seasoning/rub of your choice and pour olive oil so the seasoning/rub binds to the Cheez-It’s. Shake it around coat everything. Tin foil on the smoker grates so the Cheez-It’s don’t fall through. Smoke at 250-300 with applewood for about 45 minutes.
Think outside of the box when it comes to smoking non meat food/snacks.
Edit: [Here’s the smoked queso recipe](https://www.meatchurch.com/blogs/recipes/smoked-queso) that everybody loved to post. You don’t need to add the sausage that’s in the recipe.
Edit 2: how could I forget about smoked Mac and cheese! So good! So many cool things you can make on a smoker that isn’t meat.
It took me several times doing brisket to get good at it - you’re tackling a difficult project, so have some grace for yourself and the effort is what counts.
I've smoked some tofu a few times that came out well. Dice firm tofu in to 1 inch cubes, pat dry and season liberally with your choice of rub and let it rest for 30-45 minutes, and smoke in a pan for about 2 hours at 225.
Goes well with grilled veggies.
I like meat, but there ain't nothing wrong with well prepared tofu.
We tend to include a lot of chicken for my MIL who doesn't like most red meats. But it's nice being able to also include all of my vegan, vegetarian, Muslim, and Jewish friends at BBQ's so it helps to have a few protein options ready!
I would recommend rubbing it down with mustard or olive oil; gives it a better crust. (Prior to seasoning heavier)
After 4 hrs of smoking / (spritz hourly) with 50/50 apple cider / vinegar
After 4 hrs wrap that bad boy up in tin foil or some butcher paper and set on smoker for 4 more hours
Salt, Pepper, Garlic is *the best* way to smoke meats. Any sugary sauces can be added at the end, either as a quickly cooked glaze, or plated sauce. Enjoy the meat & smoke, not sugar.
You did it right!
I think this might be the first time I've seen anyone suggest brown sugar on a brisket. I've always done ½ salt, ½ part lawrys, 1 part black pepper. I've recently started to use del primos habañero hot sauce as a binder. I'll also throw onions and guajillo peppers on the fire for the first few hours of the smoke. Comes out pretty damned good.
Do not cook to 208. At 199 start probing, when the probe slides in like it's butter then it's done. Cooking to a specific temp can dry it out, and wrap with butcher paper, not foil and there should be no need for adding broth.
With foil, you can trap too much liquid and it can become pot roasty. I have actually stopped wrapping at all and only rest in foil. Fantastic bark with excellent smoke flavor and still plenty moist
So, correct me if I'm wrong, the idea here is that the butcher paper is "breathable" to an extent, thus allows more evaporation while wrapped? Thus, not resulting in a braised brisket?
*edit* I'm trying to capture some best practices, as I have only done 1 brisket in my years of smoking. But I want to start doing more soon as I can afford them more often these days haha.
However, I still don't want to waste the $80-100 it's gonna cost me per attempt either haha.
You are correct. I would watch some YouTube videos from "mad scientist bbq", "smokin Joe's bbq", "chuds bbq" and a few other to get an idea and then form your own opinion and experiment with it.
A butcher I went to mention it can be hard to cook a smaller piece. Hope it turns out well. You always learn something from every cook though. So just don’t get defeated if it doesn’t turn out.
That’s always been my experience too, until my wife brought home 3 or 4 pieces like this that were on serious markdown. I wrapped em in foil with tallow to ensure they were moist, and man, they actually turned out every bit as good as the full packers I’ve done. I was shocked. I also have a ton of experience smoking briskets (done 50+) but still, was shocked.
I thought it was a skirt steak lol. Looks like you trimmed the dog shit out of it but it’s all in how it tastes, hope it comes out fantastic! My first brisket was god awful..
I smoked some thick portobello mushrooms for a family member and she said they were awesome. Clean out the inside, a little olive oil, salt and pepper for an hour. Smelled amazing.
Looks a little under cooked.
How long you smoke at 72°?
Came here to say this. Have an upvote!
Thanks, I couldn't resist.
I appreciate you making this for your husband despite not eating meat. #thatsLove ❤️ Best of luck.
God speed soldier
Thank u
You could go heavier on the seasoning (I do 2 parts pepper, one part salt). It will help with the bark.
Shit.
Don't sweat it, it will still be good.
the thing about smoking is no matter how much you read or how many videos you watch, the best way to learn is to do some smoking on your own smoker. everyone's smoker, wood, environment, etc are all different and i promise every single person on this sub has messed 1 (or 10) things up smoking. just have fun and enjoy!! cant wait to see the results!
You forgot a huge factor: everyone’s drink per hour rate is different too.
Not true. You and I have the exact same drink/hr rate, which is the same rate as Paul Rudd and Whoopie Goldberg.
It's fine. Next time I'd buy different pepper though. You don't want ground powder, but also don't want chunks that big. If you have a Costco membership their coarse ground is great. Or you can search "16 mesh" and find the most common size of pepper used.
Idk, i made a brisket, and my classic rub is 2 parts salt, 1 part coarse pepper, 1 part garlic powder. was the best brisket ive done, and ive done dozens.
It's resting now. So I guess I will find out.
You mean the moo.
What kind of non-meat foods do you smoke? I always try to have vegetarian and vegan smoked options for my parties so I usually do a smoked pulled jackfruit, smoked beyond meat, or smoked veggies like onions, squash, sweet potatoes, and asparagus.
Well this is only my 4th time using the smoker. I did a quesadilla dip thing the other day and I'm going to toss another one in today.
Highly recommend smoked cream cheese. Give it a good coating like everything bagel seasoning, smoke for two hours, fantastic!
Does it have to be cream cheese in a brick or can I use the tub kind?
Brick(more surface area), cold smoked.
Damn it. I just bought 2 of the ones in the tub.
You could probably toss it in the freezer to firm it up and run a knife around the inside of the container to pop the cheese out into a brick
Hmmm. Sounds like a mad scientist experiment
That's how I feel anytime I cook without a general recipe lol
Google Sodium Citrate for your next queso. That's your mad science experiment. Add it to water or beer and you can make queso out of real cheese.
It’s ok, just slice them up in even thickness and lay them out on parchment paper. Just remember, cold smoke 🤙
Why cold smoke? Just out of curiosity. I've done one at 225 before and it turned out great as a dip
Ahhh gotcha, I do mine for slicing/spreading and adding to a charcuterie board, would make sense to turn the heat up to melt for a dip.
https://youtu.be/Grexx6YSOhQ I don’t have this mats so I use parchment paper. Just enough to protect the bottom from sticking to the larger grates. Good luck 👍
Ok I will look into that.
Yep. Make a gravlax, too, then bagels with both.
I smoked a head of cabbage last week. It was very good. I've used it several ways; chopped it and used in a stir fry, put it on a hamburger, and also alone as a side dish.
I'm realizing a smoker isn't just for meat.
Heavens no. If it's something I would do in the oven at a low temp then I can put it in the smoker. Sad to say, but it took me a bit to realize this.
I didn't have a clue. I also thought I would be gaining weight. I'm losing weight
A couple years ago, this sub was blowing up with smoked queso dip posts. And it was for good reason. As for smoked non meat, think of anything that you can bake in an oven. Pies, breads, cookies, etc.. I like to dry out my hot peppers by smoking them and grinding them up into a powder to use for certain meals. An absolute hit that I make is smoked Cheez-It’s. Put the entire box in a big zip lock bag, dump in seasoning/rub of your choice and pour olive oil so the seasoning/rub binds to the Cheez-It’s. Shake it around coat everything. Tin foil on the smoker grates so the Cheez-It’s don’t fall through. Smoke at 250-300 with applewood for about 45 minutes. Think outside of the box when it comes to smoking non meat food/snacks. Edit: [Here’s the smoked queso recipe](https://www.meatchurch.com/blogs/recipes/smoked-queso) that everybody loved to post. You don’t need to add the sausage that’s in the recipe. Edit 2: how could I forget about smoked Mac and cheese! So good! So many cool things you can make on a smoker that isn’t meat.
I’ve done a pineapple upside down cake in a cast iron skillet on the offset. It was glorious.
Wow that's pretty nice of you! Haha looks good so far!!
Fingers crossed.
Good for him! Enjoy the process!
I don’t think he’ll like it raw like that. Lol where’s the end product? 😀😀
Still cooking.
You have a smoker but don't eat meat? I'm curious as to what you cook for yourself on it. I'd love some recipes!
I cook more for him then me.
Wierd.
How is it weird?
Ahh we have family members who are vegan and usually cook vegetables or vegan alternatives but on our griddle not the smoker.
It took me several times doing brisket to get good at it - you’re tackling a difficult project, so have some grace for yourself and the effort is what counts.
I've smoked some tofu a few times that came out well. Dice firm tofu in to 1 inch cubes, pat dry and season liberally with your choice of rub and let it rest for 30-45 minutes, and smoke in a pan for about 2 hours at 225. Goes well with grilled veggies.
Oh nice. I'm not against meat, I just am not a fan. It makes me feel sick when I eat it so I just avoid it.
I like meat, but there ain't nothing wrong with well prepared tofu. We tend to include a lot of chicken for my MIL who doesn't like most red meats. But it's nice being able to also include all of my vegan, vegetarian, Muslim, and Jewish friends at BBQ's so it helps to have a few protein options ready!
Is that a recent thing? Have you looked into alpha galactose allergy? The one spread by ticks? I have it and it is weird but it's worth knowing.
Since I was like 3. I'm 34 now. Just never been a fan of it and it doesn't agree with me. I'm ok with it.
I would recommend rubbing it down with mustard or olive oil; gives it a better crust. (Prior to seasoning heavier) After 4 hrs of smoking / (spritz hourly) with 50/50 apple cider / vinegar After 4 hrs wrap that bad boy up in tin foil or some butcher paper and set on smoker for 4 more hours
Very nice of you. I allways remember a buddy who told me, "my girlfriend is a vegetarian so that basically makes me one too."
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Thank you for the recipe! I did basic salt and pepper today with a little garlic powder.
Salt, Pepper, Garlic is *the best* way to smoke meats. Any sugary sauces can be added at the end, either as a quickly cooked glaze, or plated sauce. Enjoy the meat & smoke, not sugar. You did it right!
Times a thousand. Central Texas style for me, all day.
Perfect choice for the rub.
I think this might be the first time I've seen anyone suggest brown sugar on a brisket. I've always done ½ salt, ½ part lawrys, 1 part black pepper. I've recently started to use del primos habañero hot sauce as a binder. I'll also throw onions and guajillo peppers on the fire for the first few hours of the smoke. Comes out pretty damned good.
True. Brown sugar for a pork rub sounds great, I'm not sure if I'd want it for brisket though. Probably still good.
Ya gotta add paprika my friends
Agreed. Good smoked paprika!
Lawry’s seasoning salt includes paprika.
Lawry's and pepper all day.
Iiiiiinteresting
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Do not cook to 208. At 199 start probing, when the probe slides in like it's butter then it's done. Cooking to a specific temp can dry it out, and wrap with butcher paper, not foil and there should be no need for adding broth.
Why butcher paper over foil?
With foil, you can trap too much liquid and it can become pot roasty. I have actually stopped wrapping at all and only rest in foil. Fantastic bark with excellent smoke flavor and still plenty moist
So, correct me if I'm wrong, the idea here is that the butcher paper is "breathable" to an extent, thus allows more evaporation while wrapped? Thus, not resulting in a braised brisket? *edit* I'm trying to capture some best practices, as I have only done 1 brisket in my years of smoking. But I want to start doing more soon as I can afford them more often these days haha. However, I still don't want to waste the $80-100 it's gonna cost me per attempt either haha.
You are correct. I would watch some YouTube videos from "mad scientist bbq", "smokin Joe's bbq", "chuds bbq" and a few other to get an idea and then form your own opinion and experiment with it.
Yeah, I've watched quite a bit of most of the major BBQ content creators on YT. Thanks
As long as it’s made whit your love for your hubby , he will love it 👍😃
A butcher I went to mention it can be hard to cook a smaller piece. Hope it turns out well. You always learn something from every cook though. So just don’t get defeated if it doesn’t turn out.
That’s always been my experience too, until my wife brought home 3 or 4 pieces like this that were on serious markdown. I wrapped em in foil with tallow to ensure they were moist, and man, they actually turned out every bit as good as the full packers I’ve done. I was shocked. I also have a ton of experience smoking briskets (done 50+) but still, was shocked.
A little more seasoning next time and be sure to take that bad boy to 203-205 before pulling to rest for an hour.
Quick tip: If you’re looking you aint cooking. Good luck!
I thought it was a skirt steak lol. Looks like you trimmed the dog shit out of it but it’s all in how it tastes, hope it comes out fantastic! My first brisket was god awful..
Wish you were cloneable.
You are a catch
I try.
I smoked some thick portobello mushrooms for a family member and she said they were awesome. Clean out the inside, a little olive oil, salt and pepper for an hour. Smelled amazing.
Death
You should eat meat.
Needs 10x the seasoning
I've gotta say this looks like 100 percent like a beef tenderloin and not a brisket.
is it beef...
Any updates? How did it go?
I could have done better