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A Pretty Pig and a Hunk of Bull on Meadow Creek SQ36 Smoker

September 5th, 2013

Smoked

On Labor Day I had the privilege of working instead of sitting in my La-Z-Boy all day. One thing I accomplished was turning a little bit of meat into some pretty good looking morsels.

We had a brisket sitting in the freezer from a young bull I had raised. I was inspired to try my hand at it. The butcher trimmed the brisket a little funny and it was pretty thin, but it turned out tender and delicious. I also threw a couple sausages on the smoker for brunch.

I used my Meadow Creek SQ36 Offset Smoker and fired it with 100% Hardwood Charcoal Briquettes. I added a piece of wood at the beginning for some extra smoke. I enjoy smoking with only wood, but I usually end up making so much smoke the meat turns really dark. Also, wood tends to burn hotter and quicker, so it’s harder to keep the smoker steady. It was refreshing to use mostly charcoal this time, but I am all for using what you’ve got access to if you can get the results you need.

First, I cut out most of the fat vein that ran through the brisket cause I didn’t want that in my finished product.

The brisket was quite lean so I decided to brine it in salt water overnight. I dissolved 1/4 cup salt in a little bit of hot water. Then I mixed it with a cold water in a 2 quart pitcher. This gave me my 1/2 cup salt to 1 gallon ratio. Then I put my small brisket into a glass cake pan and poured water over it until the pan was almost full.

Beef Brisket
The next morning, I rinsed the brisket and put it on a large cutting board to season it. I used fresh ground black pepper and sea salt. Also a little garlic powder.

Seasoned Brisket
I fired the smoker and put it on at 9:00 AM.

Beef Brisket on Meadow Creek Smoker

Meadow Creek SQ36 Smoker

Beef Brisket on Meadow Creek Smoker
I wrapped the brisket in foil around 1:00 PM.

Beef Brisket on Meadow Creek Smoker

By 4:00 in the afternoon the internal temp on the brisket had topped 200 degrees F, meaning it was done. I sliced and sampled it with curious excitement. Pointedly, whether this hunk of meat I had just cooked was the flat or point or both, this thing was flat out delicious!

Smoked Brisket
Smoked
Smoked
Smoked

This stuff is outstanding reheated and in sandwiches with onion, lettuce, barbecue sauce, mayonnaise, and cheese. Or in a quesadilla. We cut the brisket into small pieces, fried it lightly, then dropped it into a quesadilla with onion and cheese, topped with sour cream. You gotta taste it to begin to comprehend the goodness.

Beef_Brisket_Quesadilla

To prepare the sausage fatties, I unwrapped the one-pound packages and made a slit along the top, the full length of the log. I seasoned them on all sides with Meadow Creek Brisket Rub and dropped some chopped onion and barbecue sauce into the channel. Then I topped them with some pepperoni slices.

When the sausage was about ready to pull off the smoker, I spread shredded Mozzarella cheese on them and let that melt. I took them up to 150-160 degrees F internal temp.

Fatties Seasoned for the Smoker

Sausage Fatty on Smoker

Sausage Fatty on Smoker

Brisket and Sausage on Meadow Creek Smoker

Same story on the smoked sausage…

Smoked Sausage
Smoked Sausage
Smoked Sausage
Smoked Sausage

Absolutely perfect on toast or a fried egg sandwich.

Smoked Sausage

Hope you enjoyed the pictures and got a little hungry for smoked brisket and sausage.

Have fun,

Lavern Gingerich

PS. Check out Meadow Creek’s smokers or download my Meadow Creek Buyer’s Guide to learn more about these high quality Amish-made barbecue smokers.

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2 Responses to “A Pretty Pig and a Hunk of Bull on Meadow Creek SQ36 Smoker”

  1. Joseph E Shrock Says:

    Looks delicious!!

  2. Bill Lewullis Says:

    Looks great, simple but tasty!

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What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
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