Okay so I just looked around on line and at the BP videos, (just like everyone suggested) and then decided what I'd smoke first.
Day 1 - The Test Run
Cooked: Chicken Breast, Boneless Skin On & Polish Sausage.
Results: I did 4 chicken breasts in a Cajun blackened season mix, and 4 in a more Italian season mix. The family ate the Cajun ones and loved them...the Italian ones, not so much. The surprise of the night was the cheap polish sausage that I threw on there at the last minute...I pick these up for quick dinner nights, and they have NEVER tasted as good as they did after going on the smoker.
I think that I left the breasts on a little too long...they were a tad dry in my opinion. I'm ready to try either whole or dark meat chicken; I've seen where peeps have said that those fair better on the smoker.
Day 2 - Cooking for Extended Family
Cooked: Brisket Flat 4lbs, Pork Tenderloin/Roast 1.2lbs, Polish Sausage
Results: Okay I will admit that I was super crazy nervous to try the brisket...especially when I kept reading that even seasoned smoker vets have trouble with these. I followed one of the Treager recipes for "award winging" brisket, and so I rubbed it, let it sit, then put it on. I left it on Smoke setting from 9am-4pm, then threw it in a foil pan with a bit of beer and onions, and then turned it up to 350 for another 60-90 mins. Somewhere in there I had put on the pork and sausage to smoke knowing that they didn't need nearly as much time, and that I'd take them off first. Went out after about 30 mins of the higher temp and the pork was tender and right on temp. Took those off and left the brisket to do its thing for another hour-ish. And that's when then problems started...
I am still not sure what happened, but my smoker went out! So I go out there after an hour to a cold unit, Thankfully the temp on the brisket didn't get too low, so I grabbed it up pulled the foil and popped into the convection oven! I know, I know...that probably doesn't count as a "smoked brisket" but I was going to be late for dinner, and I was bringing dinner!
Even with the issues the brisket was surprisingly good. It sliced well, and everyone loved it. I felt like it was still a little bit tough but it had good flavor. I'm ready to try again to see if I can do a better job!
Oh the pork and sausage were both awesome and gone within minutes of being sliced and put on the platter!
The next items on the menu are definitely gonna be Chicken Leg/Thigh Quarters & my sister wants me to smoke some cheddar cheese... I have no idea why, but sure I'll try that!
Day 1 - The Test Run
Cooked: Chicken Breast, Boneless Skin On & Polish Sausage.
Results: I did 4 chicken breasts in a Cajun blackened season mix, and 4 in a more Italian season mix. The family ate the Cajun ones and loved them...the Italian ones, not so much. The surprise of the night was the cheap polish sausage that I threw on there at the last minute...I pick these up for quick dinner nights, and they have NEVER tasted as good as they did after going on the smoker.
I think that I left the breasts on a little too long...they were a tad dry in my opinion. I'm ready to try either whole or dark meat chicken; I've seen where peeps have said that those fair better on the smoker.
Day 2 - Cooking for Extended Family
Cooked: Brisket Flat 4lbs, Pork Tenderloin/Roast 1.2lbs, Polish Sausage
Results: Okay I will admit that I was super crazy nervous to try the brisket...especially when I kept reading that even seasoned smoker vets have trouble with these. I followed one of the Treager recipes for "award winging" brisket, and so I rubbed it, let it sit, then put it on. I left it on Smoke setting from 9am-4pm, then threw it in a foil pan with a bit of beer and onions, and then turned it up to 350 for another 60-90 mins. Somewhere in there I had put on the pork and sausage to smoke knowing that they didn't need nearly as much time, and that I'd take them off first. Went out after about 30 mins of the higher temp and the pork was tender and right on temp. Took those off and left the brisket to do its thing for another hour-ish. And that's when then problems started...
I am still not sure what happened, but my smoker went out! So I go out there after an hour to a cold unit, Thankfully the temp on the brisket didn't get too low, so I grabbed it up pulled the foil and popped into the convection oven! I know, I know...that probably doesn't count as a "smoked brisket" but I was going to be late for dinner, and I was bringing dinner! Even with the issues the brisket was surprisingly good. It sliced well, and everyone loved it. I felt like it was still a little bit tough but it had good flavor. I'm ready to try again to see if I can do a better job!
Oh the pork and sausage were both awesome and gone within minutes of being sliced and put on the platter!
The next items on the menu are definitely gonna be Chicken Leg/Thigh Quarters & my sister wants me to smoke some cheddar cheese...
I have no idea why, but sure I'll try that!
