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  1. Helldorado

    Helldorado New Member

    Joined:
    Nov 23, 2003
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    73
    Location:
    Texas
    Ok not this weekend but the next, may 19-21, Im gonna cut and gut one of my lil piggies for the smoker. Ill try and remember to take pictures of it. Dont let me forget the pictures! :D
  2. Crpdeth

    Crpdeth Active Member

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    I look forward to a review, especially with pics!

    I had planned to smoke a brisket for a little gathering this weekend, but I just haven't had the time or energy, work has really picked up, so I'll make a snicker salad. :( Kinda bummed about that.

    Oh well, ol' Dave will make enough crawfish to feed two opposing armies so we'll eat.

    Crpdeth
  3. Helldorado

    Helldorado New Member

    Joined:
    Nov 23, 2003
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    Location:
    Texas
    mmmm crawfish! I havnt enjoyed a good mudbug boil in a long damn time. :( What do you normally do with your briskits?

    Ive gotten word from the ranch that the lil pigs are gettin up to about 70lbs. with the smoker i have i wont be able to do them whole. so im thinkin about quarterin one and cuttin out the backstraps and tenderloin...pilling it all together to save space. Ill probably put the ribs in the middle of it all so they wont cook as fast. all pilled up with apple, onion, garlic, pineapple and maybe some papaya....what do ya think?
  4. Crpdeth

    Crpdeth Active Member

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    Good Lord, I ate crawfish untill I couldn't stand up.

    I've done brisket so many different ways it aint funny, But one favorite is to stoke the fire up and get a good bed of coals for about an hour, then coat the thawed brisket with worshtesire sauce and a good brisket rub, I like it HOT so I'll usually spice that rub up with dehydrated, ground, homegrown peppers. Make sure the pit has fallen off to about 250 degrees (225 - 275 or there abouts) and put that baby on...Some people say "fat side down" and I'd agree if we wern't using an offset smoker, but since I do, I go fat side up as I think this allows the fat to reduce and render throughout the meat (at least somewhat) and to be honest sometimes I flip it half way through just to make sure the fat drippings havent "washed" all my rub off, then add some more rub. I'll use a probe themometer after 8 hours (depending on the size of the brisket of course, some say they smoke a small brisket in 4 - 5 hrs) and make sure the internal temp is up to about 160, then wrap her in foil for about an hour, then take it off the grate still in the foil, wrap it in some beach towels and set it in an ice chest for about an hour (towels and chest that are kept reserved for cooking, this will hold in the moist heat).

    Sounds real good on quartering the oinker, making my mouth salivatate. :D

    On that back strap, I might cook them half way through then foil 'em up with all those trimings...Just a thought.

    Keep us updated.

    Crpdeth
    Last edited: May 15, 2006
  5. rosierita

    rosierita Active Member

    Joined:
    Mar 13, 2004
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    Location:
    South Carolina
    if you're pressed for space, keep a ham out & cure it! :D ;)

    the way i do mine is 3 cups salt, 2 cups brown sugar, 1 cup pepper. put a towel in the bottom of a pan big enough to put the ham in, coat the towel & rub the mixture onto the bottom of the ham (place it fat side up), set the ham in the pan, finish coating it & cover it w/ another towel, put saran wrap over it & put it in the fridge. in 3 days, make your mixture again, change the towels & stick it back in the fridge. every few days after that, check your towels, if they are soaked, change them & make sure you've got plenty of mixture on the ham. do that for about 4 or 5 wks, then have it sliced. it is GOOD! :p
  6. Helldorado

    Helldorado New Member

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    73
    Location:
    Texas
    ok sorry it took so long to reply...but heres how it went!

    Whilst i butchered the lil piggy, my buddy got the smoker goin. We tried keeping the heat between 280 and 300 if i remember correctly. I put the quarters on platters and dumped the the fruit on top. Apple, Pineapple, and Papaya. I forgot the onion and garlic and at this point had already put back a few beers so chose not to drive into town ;) With the quarters on a platter covered with foil... they stayed pretty damn moist the whole time. I occationally put a lil water in the platter with them and kept the pot inside the smoker filled with water. The rib cage and backstrap, which there wasnt much of being a small pig, we just stuck on a open platter. after cooking for 9 hours the rib/backstrap was way over done and the quarters not done enough. So we tossed the torso and I picked all the meat off the quarters and put in containers to deal with later( Im pretty drunk at this point). Now the meat from the quarters was probably about 75% done so i could eat some of it...and it was great! But I decided to put it away for now and finish baking it in the oven another time.

    Few days later...

    Im at my house with the picked apart pig meat. What am i gonna do with it? My roomie and I are hungry and have all this meat so... I proceed to cook my "2 Min Hog Pie" I call it this cause it only took me 2 minutes to think up the recipe....and it really turned out pretty good!

    I finished cooking the meat in the oven....on a cassarole dish i put a good layer of the picked apart meat. I covered that with a 15 oz can of veggie soup...the kind with the big chunks of veggies. I mixed up the meat and soup well then covered it with a big can (twenty something ounces) of Cream of Mushroom. Just covered it didnt mix it. And finally I covered all of that with a roll of pizza dough. You know the kind that comes in one of those pop open on the counter things? It was rectangle so fit the cassarole dish perfect. Just stretched it out to size and stuck the whole thing back in the oven at 350 i think, untill the pizza dough was cooked. For as much though as I put into it and as quick as it took to do it, it was really pretty good!

    I regret to inform yall I didnt get pictures of the meat out of the smoker...like i said i had alot to drink and didnt think about it. But i do have a couple pics of the smoker yall might like ;)

    Attached Files:

  7. Crpdeth

    Crpdeth Active Member

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    Thanks for the story man. :D

    Sounds like you had a blast, some of my best hunting trips were ones where I (like you) cooked and got sauced, wound up eating very little, but everyone else got stuffed and stayed out of the beer and bragged on the chef! :D

    I love the smoker, I was really thinking of making one of those when I found the one I have now, just a small single axle, offset job.

    How is the firebox rigged up on yours?

    Crpdeth

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