Homemade Grub during Shelter in Place

Brisket flat headed for the smoker in a minute. Dinner is gonna be be GOOD tonight.




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Brisket flat headed for the smoker in a minute. Dinner is gonna be be GOOD tonight.




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Yes it is!  I did a flat yesterday and I'm getting better at it.  Kept the Kamodo at 280-250, wrapped in butcher paper at 175 and I wish it was 165.  Pulled it at 209...arrgh...203 is the sweet spot...good and salty and pull apartable yet a touch dry...I hope yours turns out award winning!   

Fish and chicken in Thai yellow curry. Served with steamed rice.

This is the first brisket IÂ’ve done in my Bradley smoker, and I guess itÂ’ll be a little extra challenging starting off with a flat instead of a full packer. And a smaller/leaner grass fed flat, at that...

I donÂ’t have any butcher paper (nor do I want to make a grocery store run to buy some), so I plan to foil it with a little beef broth at about 160* and pull it from the smoker around 200*. Rest for an hour or so, then feast!

I’m smoking at 215* now, but will probably bump to 225* when I foil it.

I’ve got a PID rigged up to my smoker, so
I can set the temp wherever I want it without any trouble.

IÂ’m pretty sure itÂ’s gonna taste good...


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Fish and chicken in Thai yellow curry. Served with steamed rice.

I’d eat that. Lots of it.


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This is the first brisket IÂ’ve done in my Bradley smoker, and I guess itÂ’ll be a little extra challenging starting off with a flat instead of a full packer. And a smaller/leaner grass fed flat, at that...

I donÂ’t have any butcher paper (nor do I want to make a grocery store run to buy some), so I plan to foil it with a little beef broth at about 160* and pull it from the smoker around 200*. Rest for an hour or so, then feast!

I’m smoking at 215* now, but will probably bump to 225* when I foil it.

I’ve got a PID rigged up to my smoker, so
I can set the temp wherever I want it without any trouble.

IÂ’m pretty sure itÂ’s gonna taste good...


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I used a pizza stone to offset the heat and put a tray of water as well.  Might take a while at 215-220, 250 is a standard low and slow.  I doubt I can keep my Kamodo that low but haven't tried.  Foil is good as well, it may not make too much of a difference which side of the foil is on the outside, but whichever one keeps it cooler on the inside...I like practicing with different parts of the brisket like your doing because cooking a whole one is impractical for a family of 5...be well...

This is the first brisket IÂÂ’ve done in my Bradley smoker, and I guess itÂÂ’ll be a little extra challenging starting off with a flat instead of a full packer. And a smaller/leaner grass fed flat, at that...

I donÂÂ’t have any butcher paper (nor do I want to make a grocery store run to buy some), so I plan to foil it with a little beef broth at about 160* and pull it from the smoker around 200*. Rest for an hour or so, then feast!

IÂ’m smoking at 215* now, but will probably bump to 225* when I foil it.

IÂ’ve got a PID rigged up to my smoker, so
I can set the temp wherever I want it without any trouble.

IÂÂ’m pretty sure itÂÂ’s gonna taste good...


Sent from my iPhone using Tapatalk

I used a pizza stone to offset the heat and put a tray of water as well.  Might take a while at 215-220, 250 is a standard low and slow.  I doubt I can keep my Kamodo that low but haven't tried.  Foil is good as well, it may not make too much of a difference which side of the foil is on the outside, but whichever one keeps it cooler on the inside...I like practicing with different parts of the brisket like your doing because cooking a whole one is impractical for a family of 5...be well...

Nice... My “standard” for slow and low is 225*, but I went a little lower in the beginning on this cool to make sure I get some good smoky flavor before the exterior got too cooked to accept more smoke. 

It is taking a while, but that’s kinda the point, right?


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This is the first brisket IÂÂ’ve done in my Bradley smoker, and I guess itÂÂ’ll be a little extra challenging starting off with a flat instead of a full packer. And a smaller/leaner grass fed flat, at that...

I donÂÂ’t have any butcher paper (nor do I want to make a grocery store run to buy some), so I plan to foil it with a little beef broth at about 160* and pull it from the smoker around 200*. Rest for an hour or so, then feast!

IÂ’m smoking at 215* now, but will probably bump to 225* when I foil it.

IÂ’ve got a PID rigged up to my smoker, so
I can set the temp wherever I want it without any trouble.

IÂÂ’m pretty sure itÂÂ’s gonna taste good...


Sent from my iPhone using Tapatalk

I used a pizza stone to offset the heat and put a tray of water as well.  Might take a while at 215-220, 250 is a standard low and slow.  I doubt I can keep my Kamodo that low but haven't tried.  Foil is good as well, it may not make too much of a difference which side of the foil is on the outside, but whichever one keeps it cooler on the inside...I like practicing with different parts of the brisket like your doing because cooking a whole one is impractical for a family of 5...be well...

Nice... My “standard” for slow and low is 225*, but I went a little lower in the beginning on this cool to make sure I get some good smoky flavor before the exterior got too cooked to accept more smoke. 

It is taking a while, but that’s kinda the point, right?


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I could imagine trying lower and slower, like you say, to create that bark that I didn't quite get from this last 3-4 hour cook...

Brisket flat headed for the smoker in a minute. Dinner is gonna be be GOOD tonight.




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Looks great. I havent had any of that good stuff in awhile.  My mouth is watering.

Fish and chicken in Thai yellow curry. Served with steamed rice.

That looks delicious Mel

Pork ribs Adobo in vinegar, soy sauce, sugar and garlic.  Side of assorted veggies saute.  Served with steamed rice. 

Pork ribs Adobo in vinegar, soy sauce and garlic.  Side of assorted veggies saute.  Served with steamed rice. 

That looks good dude
Are you or your wife making these dishes 


Prepping mine now

Pork ribs Adobo in vinegar, soy sauce and garlic.  Side of assorted veggies saute.  Served with steamed rice. 

That looks good dude
Are you or your wife making these dishes 


Prepping mine now

My wife is the cook.  Yours looks mouth watering!

Pork ribs Adobo in vinegar, soy sauce and garlic.  Side of assorted veggies saute.  Served with steamed rice. 

That looks good dude
Are you or your wife making these dishes 


Prepping mine now

My wife is the cook.  Yours looks mouth watering!

Dang 'ton.  that do luk good.  las time I was in safeway they were rationing corn worse than TP, 1 ear per person lolz