Page 1 of 2 12 LastLast
Results 1 to 25 of 32
  1. #1
    Thailand Expat
    bsnub's Avatar
    Join Date
    Jun 2009
    Last Online
    @
    Posts
    18,055

    Amazing smoked brisket done without a real smoker..

    So my better half found a nice brisket on sale at a local market. Usually we just throw these into the slow cooker but this time she decided that she would use our propane grill and this;

    http://smile.amazon.com/Cuisinart-CS...gateway&sr=8-1

    So this was the idea of what a brisket looks like (not my pic)...




    That beast was thrown on the grill as low as it would go for 7 hours while constantly reloading the smoke box with Hickory chips. Blew out an entire propane tank and this was the final result....



    An excellent bark and nice and juicy.



    The smoke flavor was just amazing. It had an excellent bark on the outside and fantastic taste. The lady made her classic 5 cheese mac and cheese as a side. Was just mind blowing...

    Last edited by bsnub; 29-03-2019 at 06:51 PM.

  2. #2
    Thailand Expat misskit's Avatar
    Join Date
    Dec 2009
    Last Online
    @
    Location
    Chiang Mai
    Posts
    28,722
    Yummy.

    We need the Mac and cheese recipe.

  3. #3
    Custom Title Changer
    CSFFan's Avatar
    Join Date
    Dec 2007
    Last Online
    Today @ 06:32 PM
    Location
    Bangkok
    Posts
    8,029
    I'd love to know where I could score a cut of brisket in Thailand.

  4. #4
    Thailand Expat AntRobertson's Avatar
    Join Date
    Nov 2006
    Last Online
    @
    Posts
    32,816
    Damn that looks good!

  5. #5
    Thailand Expat
    Mandaloopy's Avatar
    Join Date
    Feb 2017
    Last Online
    16-06-2019 @ 05:06 AM
    Location
    ᠮᠣᠩᠭᠣᠯ ᠤᠯᠤᠰ
    Posts
    2,012
    Green in the post- that looks great!

  6. #6
    Custom Title Changer
    CSFFan's Avatar
    Join Date
    Dec 2007
    Last Online
    Today @ 06:32 PM
    Location
    Bangkok
    Posts
    8,029
    ^ I want the whole uncooked brisket, not slices.....

    Do you know where the boar and venison sausage is sourced from?

  7. #7
    Thailand Expat

    Join Date
    Mar 2015
    Last Online
    @
    Posts
    15,842
    Back in NZ I used to buy imported (from the US) hickory chips to put in my cast iron box with holes that I would place in my hooded BBQ. Best damn smoke flavour yet.
    Even when just grilling, I would put the soaked hickory in the box and put it to one side, close the lid, just to infuse the aroma of the smoke.

    I am somewhat surprised about the 7 hpurs, though. Seems inordinate.

  8. #8
    Custom Title Changer
    CSFFan's Avatar
    Join Date
    Dec 2007
    Last Online
    Today @ 06:32 PM
    Location
    Bangkok
    Posts
    8,029
    Quote Originally Posted by Maanaam View Post
    I am somewhat surprised about the 7 hpurs, though. Seems inordinate.
    Bigger pieces of meat take longer times....

  9. #9
    Thailand Expat
    bsnub's Avatar
    Join Date
    Jun 2009
    Last Online
    @
    Posts
    18,055
    Quote Originally Posted by Maanaam View Post
    I am somewhat surprised about the 7 hpurs, though. Seems inordinate.
    Brisket is smoked slowly and it takes a long time to do it right. We did it the best we could with what we had. If I had a proper smoker like this...



    I would have done it at like 82c for 12 hours. That is how the the smoke flavors the meat. Merican bbq

  10. #10
    Thailand Expat

    Join Date
    Mar 2015
    Last Online
    @
    Posts
    15,842
    Quote Originally Posted by CSFFan View Post
    Bigger pieces of meat take longer times....
    Yeah. I used to do a leg of lamb that would come out juicy as and just barely pink against the bone (to satisfy the "ooo, it's still bleeding" numpties). 4 hours max. I daresay a leg is thicker than a slab of brisket.

    But then, having seen ^...I suppose so. Sort of like smoking a ham or salami, but quicker and a little hotter.

  11. #11
    Thailand Expat
    rebbu's Avatar
    Join Date
    Mar 2011
    Last Online
    Today @ 09:24 AM
    Location
    Beautiful fire breathing money machines every where I look
    Posts
    2,472
    Quote Originally Posted by CSFFan View Post
    I'd love to know where I could score a cut of brisket in Thailand.
    Contact this guy Terry from Western foods Thailand. An excellent butcher that delivers throughout LOS.

    https://www.facebook.com/westernfoodsthailand/

  12. #12
    Member
    Buckaroo Banzai's Avatar
    Join Date
    Jun 2010
    Last Online
    Today @ 07:42 AM
    Posts
    488
    You are evil,
    For health reasons I went vegetarian about a year ago, and between this and the "Diner" thread
    YOU ARE KILLING ME!!!

  13. #13
    Utopian Expat
    Chittychangchang's Avatar
    Join Date
    Nov 2013
    Last Online
    @
    Posts
    13,163
    Tasty Carbs and protein hit.

    Macaroni cheese and beef is a regular in our household.

    Nice pics.

  14. #14
    Thailand Expat
    bsnub's Avatar
    Join Date
    Jun 2009
    Last Online
    @
    Posts
    18,055
    Quote Originally Posted by misskit View Post
    We need the Mac and cheese recipe.
    Ok I will get it.

    Quote Originally Posted by Maanaam View Post
    But then, having seen ^...I suppose so. Sort of like smoking a ham or salami, but quicker and a little hotter.
    Yes American smoking/bbq is an art form in the states and you are going down the right path with the idea of smoking ham etc. The best bbq is found down south and the passion is real. This video shows what a 'regular joe' would do to make a good smoked brisket.



    Quote Originally Posted by Buckaroo Banzai View Post
    You are evil,
    For health reasons I went vegetarian about a year ago, and between this and the "Diner" thread
    YOU ARE KILLING ME!!!


    Been a pretty good week around here food wise and I never even posted up the Fajitas I had at my favorite Mexican place.

    Quote Originally Posted by Chittychangchang View Post
    Tasty Carbs and protein hit.

    Macaroni cheese and beef is a regular in our household.

    Nice pics.
    We do love the mac and cheese as well. Cheers Chitty.

  15. #15
    Member

    Join Date
    Jul 2018
    Last Online
    Today @ 11:19 AM
    Location
    nakhon ratchasima
    Posts
    990
    i would love a piece that can cook like that,thats more than a better half.i got one over 35yrs.ago but she is not into smoking,although she makes sure everything is well done.
    does your better half like beef,mine loves a nice 12oz.sirlion steak with horseradish sauce and not forgetting the CHIPS.
    T.I.T.taffy in Thailand.

  16. #16
    Thailand Expat jabir's Avatar
    Join Date
    Jul 2016
    Last Online
    @
    Posts
    8,352
    Aw, that looks seriously nice!

  17. #17
    Thailand Expat
    bsnub's Avatar
    Join Date
    Jun 2009
    Last Online
    @
    Posts
    18,055
    Quote Originally Posted by headhunter View Post
    does your better half like beef,mine loves a nice 12oz.sirlion steak with horseradish sauce and not forgetting the CHIPS.
    Oh ya she loves a good rib eye steak.


    Quote Originally Posted by jabir View Post
    Aw, that looks seriously nice!
    Thanks!

  18. #18
    Thailand Expat

    Join Date
    Aug 2017
    Last Online
    Today @ 02:05 PM
    Location
    Sumatra
    Posts
    3,278
    I hope Blackgang smoker threads have been archived. I know he was a contrary old bugger, but his knowledge of smoking products and methods was huge.

  19. #19
    Member
    Barty's Avatar
    Join Date
    Apr 2007
    Last Online
    Today @ 05:51 PM
    Location
    Lamlukka
    Posts
    630
    Quote Originally Posted by CSFFan View Post
    I'd love to know where I could score a cut of brisket in Thailand.
    Paleo Robbie has New Zealand brisket at 455 Bt/kg. They don't have any in stock at the moment as I took the last two.

    https://paleorobbie.com/grocery_details?id=15369

  20. #20
    Thailand Expat

    Join Date
    Mar 2015
    Last Online
    @
    Posts
    15,842
    Quote Originally Posted by Barty View Post
    Paleo Robbie has New Zealand brisket at 455 Bt/kg. They don't have any in stock at the moment as I took the last two.

    https://paleorobbie.com/grocery_details?id=15369
    Is that NZ brisket on the bone? I could do with some of that, corned (povi masima).

  21. #21
    Thailand Expat

    Join Date
    Nov 2006
    Last Online
    17-06-2019 @ 10:42 PM
    Posts
    2,649
    Quote Originally Posted by bsnub View Post
    Ok I will get it.



    Yes American smoking/bbq is an art form in the states and you are going down the right path with the idea of smoking ham etc. The best bbq is found down south and the passion is real.
    Wouldn't argue with that. Some of the best BBQ I've had and the only equal I've ever come across is Korean, which is done quite differently.

    Texas BBQ from a couple of months ago: low and slow.

    Me & U:


    Smoker:

    Some fine hunks of meat coming out of that bad boy. Most of which took us about 3 days to finish (brisket at the front).


    Nice having a good 20-odd beers on tap too even if 80% of it was barely drinkable craft hoppy crap crap.


    You can't really go wrong with American BBQ.
    Attached Images Attached Images

  22. #22
    Semi member
    Jack meoff's Avatar
    Join Date
    May 2008
    Last Online
    @
    Location
    momo's Y-fronts
    Posts
    5,090
    A bit like a British kebab without the flavour

  23. #23
    Thailand Expat

    Join Date
    Nov 2006
    Last Online
    17-06-2019 @ 10:42 PM
    Posts
    2,649
    Quote Originally Posted by Jack meoff View Post
    A bit like a British kebab without the flavour
    I did think at the time that I could have done with a naan bread to mop up the sauce.

  24. #24
    Thailand Expat
    bsnub's Avatar
    Join Date
    Jun 2009
    Last Online
    @
    Posts
    18,055
    Quote Originally Posted by hallelujah View Post
    Texas BBQ from a couple of months ago: low and slow.
    They do BBQ right in Texas that is for sure. Looks amazing.

  25. #25
    Thailand Expat

    Join Date
    Mar 2015
    Last Online
    @
    Posts
    15,842
    In NZ, smoking fish and shellfish is very popular, much more so than smoking meat. BBQ is open grill, quick and easy.
    Hot smoked fish straight out of the smoker is superb, and also when cold. I've thought about rigging up a fish smoker here, show the locals what can be done with fish. It really is a delicious way to eat fish. The hard bit would be to find suitable wood chips or sawdust here.

Page 1 of 2 12 LastLast

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •