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Ron’s Oak Wood Smoked Brisket

rons brisked 1 (768x1024) Rons brisket (768x1024) (2)

“Bought at Kroger.
Fully rubbed with Saltgrass 7 (takes a half of bottle for one brisket).

Allow to sit out all day after rubbed to bring it to room temp.

Loaded smoker with oak this time but you can use anything. Wife tends to like the stronger smoke (hickory,  oak,  mesquite.)

Set temp at 200°F and insert probe in thickest part of the brisket taking care to stop the probe tip as close to the center as possible.

Smoke until internal temp hits 185°F degrees.

Turn smoker down to 120°F, pull probe, and FULLY wrap brisket with aluminum foil sealing it completely.

Place back in smoker for an additional 30 mins. then  turn smoker off allowint it to slowly cool over the next hour.

You can also use an oven inside for this step but most overns will only go as low as 170°F.

Allow to rest for an additional hour on the counter wrapped, then open the foil and taste the greatness!!!!”

Thanks Ron!

Photos by Ron.
Ron smoked his awesome brisket in his SmokinTex 1500 BBQ electric smoker.

 

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Who’s A Redneck? by Luke Clayton

Am I the only one that has seen a resurgence of the “basic” lifestyle as portrayed by reality outdoor shows such as Duck Dynasty, Sons of Guns, Swamp People and several others?

I am of the opinion that many modern day families turn to these shows not only for entertainment but also for a glimpse of a lifestyle that intrigues them. Possibly the shows take them back to a place where many of them have never been. How many folks today have the time away from work to spend a few weeks during alligator season to shoot their ‘quota’ down in the Louisiana swamps or spend several days blowing up beaver dams on their own property?

As an outdoors writer, radio show host and part-time hunting guide for elk, ducks, deer and wild hogs, I am exposed to a great deal of what serves for ‘wilderness experiences’ in today’s world. Granted, there are still truly wild places in the Continental U.S. such as the Bob Marshall Wilderness that remain virtually untouched by man. But for most of us, wilderness takes on a whole different meaning. For me, it is the secluded ranch in northern Colorado a partner and I lease to guide archery elk hunters each year or, maybe a few backwoods duck marshes that see very few people down in deep eastern Texas.

Today, it’s possible to jump on a jet one morning and be hunting plains game a couple days later in Africa or just about any other place on the planet. But many of us remember how life was fifty years ago, back when a big pot of squirrel and dumplings was not something seen on a reality TV show, it was supper. Or, when roast mallards with dressing, shot along the creek behind the house, was a real treat on a cold winter’s evening. Or the aroma of a pot of rabbit stew bubbling on the stove.

Today, those of us that live, at least to a small degree, the outdoor lifestyle are classified as “rednecks.” I used to take offense to the term, thinking it derogatory. No longer; I only wish my annual salary was a fraction of what a group of self-confessed rednecks earn. Yes, the Duck Dynasty family, at least the men, proudly embrace their heritage as backwoods, backwater outdoors people. Even Miss Kay, the matron of the family, gets excited when she thinks her boys or husband is bringing in a “mess” of squirrels, crawfish or duck for her to cook.

I’m proud to be a redneck and call some of my very best friends the same! Pictured here are two very veteran “rednecks,” my longtime friend, outdoors writer Bob Hood (right) and guiding partner Larry Large, enjoying a cup of coffee at elk camp this year in Colorado. photo by Luke Clayton

Most, but not all my really good friends will classify as rednecks. I most certainly qualify. In the past week, I’ve hunted duck, hogs, snipe, deer and even managed to put a couple of rabbits in the freezer. I’ve sighted in a new compound bow and crossbow and turned wild pork into tasty pulled pork BBQ and cured, smoked ham.

Take the past 12 hours of my life as an example.

A good friend who is 100% redneck in the very best definition of the term and I guided some fellows on a duck hunt very early this morning. This was just before this most recent cold front. There was little wind and the birds were rafting up in the open water, just setting. We pulled all the stops to get the guys some shooting. After bagging a few birds on the “big water,” we moved to some isolated ponds, tossed out a few decoys and managed to add a few more birds to their bag. My buddy is an expert carpenter and during the summer, he constructed some hunting blinds on the property we hunt that could serve as a temporary home.

One of his blinds, which is carpeted, heated and has a built-in cooking area, serves double duty as his home away from home. I drove to our duck hunting area near Cedar Creek Lake early this morning and found my hunting partner, refreshed, drinking a cup of fresh-brewed coffee.

“I slept like a baby in the blind… actually been here for two nights,” he said. “Shot a boar out of the window last night about eight o’clock. After the duck hunt, reckon you can help me transform him into some fresh pork chops!”

Larry knows me well. Butchering and cooking a wild hog to me can be likened to a rabid golfer getting an invitation to spend a few days playing golf at Palm Springs. After we sent our duck hunters on their way, I thought it would be nice if, for once, I let Larry relax and I do the butchering of his hog. Being true to my redneck nature, I jumped on the boar with a sharp skinning knife and in no time, had four quarters and two back straps in the cooler.

“Larry, how about me taking this meat home,” I suggested. “I’ll finish processing it and make you some cured, smoked back straps and transform the rest of the quarters into slow smoked, pulled pork BBQ. About 14 hours in my Smokin Tex electric smoker will make even the front shoulders fall-off-the-bone tender!”

Right now, I have the back straps rubbed with sugar cure and in the ice box. It will need to cure for a week before I cold smoke and turn it into Canadian bacon, but the boned-out hams and shoulders are well-seasoned with Head Country Marinade, BBQ sauce and Championship seasoning. I placed several bay leaves on top of the meat and after they smoke a couple hours uncovered in a big aluminum pan, I will cover tightly with aluminum foil and let it slow cook for at least 14 hours. With the thermostat set at 180 degrees, the meal will be fork tender in the morning.

I’m happy that I finally came to terms with the word redneck. Yes, I am a redneck and I venture to guess that many of you that read this column on a regular basis might be of the same persuasion! Redneck is good. Now, it’s about time to go out to the smoker and wrap that meat in foil. I’m getting a little sleepy after that early morning duck hunt and processing the wild hog. Lunch tomorrow? What else but very fresh, smoked BBQ pulled pork!

Listen to Outdoors with Luke Clayton Radio at www.catfishradio.com. Email Luke with hunting and fishing news from your area via the website.

Article from Dallas Safari Club Game Trails.

Thanks, Luke!

Tips For Your SmokinTex Smoker

Wood Types

All the SmokinTex manuals have a section on wood types (apple, cherry, hickory, etc.) and the type we recommend with what meat or fish. As for chips, pellets, or chunks we recommend chips or chunks. If you use chips put heavy-duty aluminum foil in the bottom of the wood box, puncture it where the large holes are in the wood box so the smaller chips don’t fall through. We also sell a wood chip tray insert for the wood box on SmokinTex.com. Whether you use wood chunks or wood chips, the volume used is the same. Do not soak wood chunks or chips no matter what the instructions on the container of chips or chunks says. SmokinTex smokers need dry wood only.

Jerky

Recipes are in all manuals and available on SmokinTex.com under Recipes. We also sell a jerky dryer that cuts time considerably. In addition, there are some contributed recipes in the forum under “Jerky”. Luke Clayton and others have contributed some good ones.

Cold Smoke Recipes

There are some good ones in the manuals online and in the recipe section on our web site. We also have them included in the cold smoke plate we sell.

Cold Weather Operation

Nothing special to do here except keep the smoker dry and covered when not in use. A customer from Alaska says it was no problem to smoke at 30 degrees below zero.

Temperature Gauges

The ones that have a probe that can go into the smoke hole to go into the meat are found at any cooking store or section of department stores. We sell a dual probe thermometer and soon will carry more. If you like to cook to the temperature of the meat these are a big help.

Injecting Meats

Go ahead. That gets into a taste question. There are many types of injections you can use out there and all we’ve used work fine in your SmokinTex smoker. Adding another flavor to your foods is always a great idea. Again, the manuals have some suggestions and hopefully others on the forum or blog will too. When you find a good recipe or brand let us know and please post it on the SmokinTex forum or blog.

Using Aluminum Foil

There is a great blog on using aluminum foil and includes other maintenance tips. All manuals also address this.

When to use the second wood box on the 1500, 1500C and 1500CXLD

Only one wood box is needed for wood use, but you can use the second one if you want that red ring around your meats. You can add a couple of charcoal briquettes in there to get that effect. The second wood box is really to protect the second heating element.

SmokinTex

Cleaning and Care for your SmokinTex Smoker

The smoker needs to be shut off and unplugged and cool inside and out before you start.

First of all, aluminum foil is your friend. Line the bottom of the smoker (punch a hole so that the juices flow easily into the drip pan), the top of the wood box and even the drip pan with aluminum foil. Some people even put a double layer so that after smoking simply remove the top layer of foil and throw it away. This way you don’t have to worry if you forget to line it or run out of aluminum,  etc. Clean up is easy by just throwing away a layer of aluminum.

You can put the grills and side rails in the dishwasher. Some folks just get a big plastic tub and put the grills and side rails in it, spray a cleaner on them and spray water on them later…works just as well.

The smoke box just needs to be emptied after each use, again, never try to do this until the smoker is completely cooled down.

Now for the inside. Never ever use a caustic agent inside because you could damage the heating element or the thermostat. Use a warm damp rag to wipe out the inside. Be careful around the thermostat which is located in the middle of the back of the smoker. Be sure to remove any debris from around the thermostat and the heating element. Let air dry and you are done cleaning!

Other items:

Put a little oil on the hinges of the door every couple months. The outside can be cleaned with just a damp rag or a stainless steel cleaner. Always unplug the smoker when not in use. A cover for the smoker is a must when its not in use to keep it in tip top shape and stop dust or anything else from getting inside through the smoke hole on top.

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Smoked Meat Loaf

Smoked Meat Loaf

3 pounds of your favorite ground beef. (I used beef chuck)

1 medium onion, minced

1 medium bell pepper, minced

1 small jalapeno pepper, minced (optional)

6 eggs

1½ stacks of Ritz crackers

½ cup of grated Parmesan cheese (I used the parmesan and Romano cheese)

1/3 cup of Texas BBQ Rub

¼ cup of Worcestershire sauce

½ cup of your favorite BBQ sauce (I used Texas’ Own BBQ Sauce-Original)

1 large foil loaf pan or pan approx 10x5x4

Wood: hickory

In a large bowl, mix all the ingredients. It is best to use your hands for this, as a spoon just does not work as well. Form into a loaf in the aluminum pan.

Smokin’ – Cut about 6 slits in the side of the aluminum pan before placing the meat loaf in your SmokinTex smoker. Cut them about half way up the sides of the pan. This will allow some of the meats juices to escape so the meat loaf is not so full of grease. Cook uncovered for about 2 hours at 225ºF degrees. Remove from the smoker and pour the BBQ sauce on top of the meatloaf and return to the smoker for about 30 more minutes. Cook to an internal temperature of 175ºF degrees. The meatloaf should be a bit firm.

Serve the meatloaf with a big scoop of mashed potatoes. When you are making the potatoes try adding about 1 tablespoon of Texas BBQ Rub to the tators for an additional great taste. Also try adding about 2 tablespoons of cream cheese to the tators for a creamy delight.

Feeds about 6 people.

 

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