Homemade Grub during Shelter in Place

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...


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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...

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

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

Got these at the Milpitas Safeway no count restrictions

Pozole recipe on first post had to make it again 

Experimenting with food (since we have the time).

Veggie filled chips, aged fillet tartare with Moroccan spiced oil, potato “pancake” (not sure what to call it but it’s basically piped and fried gnocchi dough), a black truffle goat cheese popper.
Not at all as attractive as I was hoping but happy to have the flavors on point.

Pesto pasta, toasted pine nuts, preserved lemon, pecorino romano & basil. Easy Dinner... super yummy.

Mothers day dinner...
Last packet of Black Sea Bass from SE Alaska (this stuff is my new favorite fish)

Spinach fettuccine tossed with wild mushroom cream sauce. Sauce was made with sherry, sherry vinegar, cream, shallots, garlic and thyme. Added some peas, asparagus tips, and floured sea bass seared in brown butter.

Fruits of my personal catch.  Fresh fish and chips for dinner tonight.  Flash fried fresh Kalamari last week.