wire-it-up
is one Smokin' Farker
- Joined
- Mar 27, 2015
- Location
- Mishawak...
Well, I was starting to think I would go nuts before it warmed up enough for me to cook outside. Left the office for lunch today, and headed toward a Hardee's restaurant that has only been open for a month or so. I wasn't really hungry for a burger, so I was thinking I'd peruse the menu for something else when I got there. Then, it dawned on me that a local supermarket chain built a brand new store a year or so ago, and as part of the new construction, they put in a high end smoker and sell a ton of Q every day.
Now, I'm sure the smoker is using gas for fuel, and I need to get it through my thick skull that that's okay. I had eaten there a couple of other times and thought it was pretty good. I ordered a brisket sandwich, and the young lady behind the counter went in the back to get a fresh one, rather than cutting slices off of one that had been sitting out (it was 1 PM at this point). I ordered a side of smoked mac n cheese, which I liked as much as I liked the meat. In total, the meal cost me $7.99, which I thought was a bargain. She kept piling brisket onto the bottom bun, to the point that I thought the sandwich would be hard to eat. They have a few sauces to choose from, and she asked which one I wanted. I asked her to pick one and put it on the side. The sauce is served warm, and I thought it had a bit of a smokey flavor to it. I didn't get a drink because I need to cut back on sugary soda. Drank water instead.
While she was making the sandwich, I asked her what time they put the meat in each day. She said it cooks for 16 hours at 200 degrees. Here's the part that surprised me... she said they put brisket in at 4 PM, and take it out at 6 AM the next morning. I was curious as to why you would want it done so early. No one will be buying it before lunch, so that seems like a long hold time to me. But no complaints from me on freshness, tenderness, or flavor. It was outstanding. She said they use cherry wood for all of their cooking.
I can get all of the free cherry wood I want (by giving Q to the guy who owns the trees). So now, I'm thinking if I follow everything she said, I just may make a decent brisket. So far, I haven't been able to. I may have to try again as soon as the weather breaks. Getting excited!
Now, I'm sure the smoker is using gas for fuel, and I need to get it through my thick skull that that's okay. I had eaten there a couple of other times and thought it was pretty good. I ordered a brisket sandwich, and the young lady behind the counter went in the back to get a fresh one, rather than cutting slices off of one that had been sitting out (it was 1 PM at this point). I ordered a side of smoked mac n cheese, which I liked as much as I liked the meat. In total, the meal cost me $7.99, which I thought was a bargain. She kept piling brisket onto the bottom bun, to the point that I thought the sandwich would be hard to eat. They have a few sauces to choose from, and she asked which one I wanted. I asked her to pick one and put it on the side. The sauce is served warm, and I thought it had a bit of a smokey flavor to it. I didn't get a drink because I need to cut back on sugary soda. Drank water instead.
While she was making the sandwich, I asked her what time they put the meat in each day. She said it cooks for 16 hours at 200 degrees. Here's the part that surprised me... she said they put brisket in at 4 PM, and take it out at 6 AM the next morning. I was curious as to why you would want it done so early. No one will be buying it before lunch, so that seems like a long hold time to me. But no complaints from me on freshness, tenderness, or flavor. It was outstanding. She said they use cherry wood for all of their cooking.
I can get all of the free cherry wood I want (by giving Q to the guy who owns the trees). So now, I'm thinking if I follow everything she said, I just may make a decent brisket. So far, I haven't been able to. I may have to try again as soon as the weather breaks. Getting excited!
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