What can we smoke at the Fire Station??

bassn81 · Joined: 05 Jul 2008 Posts: 11

We are going to try our first smoke next shift day at the Fire Station. We only have around 6 hours at the most to smoke something. We will be using and upright water smoker. We were considering a 3lb. brisket. Any other suggestions/direction is welcome.

doojr · Posted: Jul 05 2008 Post subject:

i would go with ribs or chicken. a 6 hour brisket is a small dry piece of shoe leather. go small pieces. also cheap, a dozen chicken thighs are less than 5 bucks down here. if y'all get a call and have to leave, and the cook is ruined, no big investment.
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OK Joe Longhorn

tnbarbq · Posted: Jul 05 2008 Post subject:

Try turkey legs. I smoked some last week for about 5 hours and they were excellent.
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Alien BBQ · Posted: Jul 05 2008 Post subject:

Ribs, Chicken, ABT's, Burgers, meat loaf, Mac and Cheese............or this............ http://www.thesmokering.com/forum/viewtopic.php?t=2355&highlight=mexican
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bassn81 · Joined: 05 Jul 2008 Posts: 11

Thanks for the suggestions. ALien I might try that last one you posted. What should I ask the butcher for specifically as far as meat and fat?

Also would it be possible to do a smaller brisket in 8 hours? I could probably pull8 hours of cooking time off.

Alien BBQ · Posted: Jul 06 2008 Post subject:

The pork fat is scraps that I get for .30cents a pound. The other is a pork butt.
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txfireguy2003 · BBQ Fan Joined: 27 Nov 2007 Posts: 130

I have managed a smaller brisket (9-12 pounds) in about 7 hours. The trick is to "tenderize" the meat before you put it on the pit. I use a comercial device that has like 30 or 45 tiny stainless steel blades that punch straight down into the meat, but a fork with long tines works as well, just takes a little longer. You just punch the tines through the meat all over so that you have perforated it about every 1/4 inch or so. Then I put it in a foil pan with the fat cap on top and let it run at about 225 until the meat hits 165-170 and cover in foil. Then, when the meat hits 205 or so, pull it al let it rest. I did this yesterday, only it was a 17 pounder and it took just over 12 hours, plus resting time. I was going to take pics, but decided to slice it and put it on the serving tray first. Got her all sliced and ready, but when I tried to transfer it to the tray, it fell apart and didn't look so pretty anymore. Tasted good though, we had about 10-15 people here last night and I ended up with about 4 pounds left over.

boxertrio · Posted: Jul 06 2008 Post subject:

Can get chicken done pretty quick, I smoke a everything from butt to brisket to phesant at the station, I have had to have a battalion chief go back to the station and pull the meat off a few times when we've been on a run. Now I just keep a WSM at work....set and forget.... Lucky for us we have the correct tools to deal with all that smoke.......

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Glenn

bassn81 · Joined: 05 Jul 2008 Posts: 11

Haha, like the Scott...to bad about the Salad Bowl Wink

Well, I am going to try ALiens recipe he posted. I was able to get a 7.5lb. butt along with the fat scraps. I guess we'll see how this works out.