Speaker 1: 0:00

And welcome back to another episode of the Okie Smokin' Podcast. This is episode number 28. And today we're going to talk about a family reunion that we cooked for. Cooked two briskets, two pork shoulders. That was quite fun. We'll talk some about that. Cooked that overnight, for several hours overnight. And also we're going to talk about some hot sauce and Dolores, here she's going to go ahead and try it some new hot sauce that I made. It's the oaky smoking, blueberry, habanero hot sauce. So what else are we going to talk about in this episode? Didn't you do?

Speaker 2: 0:38

we did that keto meatloaf yes, so we're going to also yesterday we're going to talk about that.

Speaker 1: 0:43

So a lot of things going on here, episode number 28. Welcome in, sit back, enjoy.

Speaker 3: 0:49

Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better. This is the Okie Smokin'.

Speaker 1: 1:08

Podcast. And here's your host, John Barry. Yes, alongside my beautiful wife Dolores here Hello. Are you ready for another episode? So we were out last week, did not get one out.

Speaker 2: 1:23

We had a little bit of a Well. We had the family reunion.

Speaker 1: 1:25

Had the family reunion. We were trying to get one out in advance and just couldn't ever make it happen, so we didn't get one out. So we're going to come in here today and talk about the whole thing that we did. So let's go ahead. And where do you want to start? Let's go ahead and start with the and start with the cook that we did on that pork, shoulders and briskets. Now we cooked those and also I want to talk a little bit in this episode about five things that you really need whenever you're cooking a brisket. Just five simple things. So we're going to be talking about that here as well, because we cooked two of them. So we're going to go over that. But those pork what was your favorite part of this big cook? What was your favorite? What was your go-to? Also, we had our baked beans. You know I didn't try those. You didn't try the baked beans. I did not try those at all. I'll talk about that. These are some unique baked beans that we made.

Speaker 2: 2:21

I didn't see them, just a couple of cans of baked beans from your grocery store. Because the first day of the family reunion I didn't really eat that much, because I was too busy visiting with everybody.

Speaker 1: 2:34

Yeah, so you didn't get any of those.

Speaker 2: 2:37

I didn't get hardly anything because I was too busy yapping with everybody.

Speaker 1: 2:42

So what was your favorite part of the reunion meal?

Speaker 2: 2:46

The brisket.

Speaker 1: 2:48

You liked the brisket the best. Did you have any of the pork shoulder?

Speaker 2: 2:51

Especially the second day. The second day it was really good. I didn't get any of this pork shoulder.

Speaker 1: 2:58

no Well, I went ahead and cooked two briskets, and I cooked one of them in the pit pit boss at about 180 degrees and we put that thing on at 10 o'clock at night. I used some brisket rub that I have I got from what is it? Fire, fire, hatches, rubs and put that all on it and we put that on about 10 o'clock at night and let that what was it about nine anywhere. We cooked that all night long. I had to wake up at 3 am check on it and at 5 am also in the pit barrel we had a brisket that we put on about 10 o'clock at night as well. So it was something.

Speaker 2: 3:49

And when you're cooking that much, wasn't it? The shoulder, like the bone, just came right out.

Speaker 1: 3:53

Oh, yes, I'll talk about that too, the pork shoulder. When we got it done. So now the pork shoulders, I cooked both of those. Didn't I cook both of those in the Weber Smoky Mountain? I have no clue. I believe, yeah, because I had two of those.

Speaker 2: 4:05

Didn't I cook both of those in the Weber Smoky Mountain? I have no clue. I believe.

Speaker 1: 4:08

Yeah, because I had two of those. It was a two-pack, 17-pound pack and I believe I cooked both of those in the Weber Smoky Mountain. So we had the Weber Smoky Mountain, we had the pit barrel and we had the pit balls all going together. We had the pit balls all going together and I tell you we had to have this done by 3 pm on a Saturday. So we started it late Friday and I'm glad we did.

Speaker 1: 4:34

At first, when we were doing the pit barrel, I thought we'll cook it maybe in the morning and try to zoom it through. Bad idea. And I'm going to tell you when we get to the five things you need to do whenever you cook a brisket. I'll tell you one of the reasons is right in there on what you really need to do. And I'm glad because we cooked it early. We were able to do this and we were able to do this with all of the meats that we cooked. But we also cooked those baked beans, which were really, really good. You just take two cans of Bush's baked beans, one can of apple pie filling and you mix them together. I put them on the smoker the day of the barbecue.

Speaker 2: 5:18

So did anybody tell you about what they liked about it, or anything? No, but everybody seemed to I wonder if they're like what's in this?

Speaker 1: 5:26

there were some eyes that kind of. What are you doing? You know, and and I've had a few people reach out on uh facebook and on youtube and and uh steve uh right said baked beans and apple pie are you kidding me.

Speaker 2: 5:44

And then I explained well, I'm going to give it a try.

Speaker 1: 5:47

I'm going to give it a try, so it's really pretty good. The second day well, it was all gone pretty much.

Speaker 2: 5:54

Yeah, there is currently no beans left.

Speaker 1: 5:57

So we had a two-day event.

Speaker 2: 5:59

One day the beans were gosh almost all gone, honestly.

Speaker 1: 6:04

Yeah, they were. And the day two because we had this kind of a two-day event we were at a different location. So I said, you know, let's go ahead and make sure there's some beans there. So instead of Bush's Baked Beans, I just went to Walmart and got a couple of Great Value and the Great Value everything like less than five bucks, heated it up, it worked well too. Now I did add some brown sugar and some honey later in the cook and mixed it in, and I think that made it turn out quite well. So, yes, it was a fabulous hit. We had tons of food.

Speaker 2: 6:40

Yeah, there was a lot of food.

Speaker 1: 6:42

We had different. We had like bread out they could make sandwiches with.

Speaker 2: 6:48

I think we had some coleslaw it had some potato salad and my sister made a like, a like an pasta salad I tasted it and a fruit salad yeah, and of course you know we had chips dips chips, dip drinks, the whole nine yards. It was all there, we still have a lot of alcohol too.

Speaker 1: 7:07

Yeah, I haven't had to buy any because we got plenty, so some leftovers there. Let me go ahead and see what else we got here. So we got the reunion recap, got my notes here, because I'm trying to stay on schedule and make sure we hit everything. Trying to stay on schedule, make sure we hit everything. I do want to talk about the five things you need in order to cook a brisket. Now, if you are thinking about cooking a brisket for a party, for yourself, for your family, whatever it is, here's five things that you want to know, I guess I didn't get that page.

Speaker 2: 7:51

Yeah, this is a different page.

Speaker 1: 7:52

This is not in the itinerary. So first of all, temperature control. Now you need to be able to cook this, in most cases, low and slow, unless you're using a pit barrel where you just light it and just let it go. So you're wanting to make sure that you go ahead and cook it between 180 to 200 degrees. You can go up to 225 to 250 degrees as well, but I really like to cook it low and slow, so make sure you have that. So that's number one. But in order to do that, the second thing you need is time. You don't want to rush it Now. We've cooked a lot of briskets in our day. Tell me, which do you prefer the ones that we've cooked in six or seven hours or the ones that we've cooked?

Speaker 2: 8:49

Overnight.

Speaker 1: 8:50

Overnight.

Speaker 2: 8:51

The overnight ones.

Speaker 1: 8:52

The overnight ones, or if you're going to cook it late all day.

Speaker 2: 8:55

The only reason why I say the overnight ones, because it's like it tastes so much better.

Speaker 1: 9:00

Right and, like here in my notes, it says you need minimum of 10 hours, and if you're cooking an 8 to 10 pound brisket and then if you're cooking one that's bigger than that, you probably need a little more time.

Speaker 1: 9:14

So, schedule, make sure you have time, make sure you have plenty of time to cook that thing, plan it, make sure it's thawed out. I've done this before, where you know, and I've done this with turkeys, like on Thanksgiving or a holiday as well and you don't get it thawed out enough. So you got to make sure you have the time to cook the brisket without having to rush it. You can always turn the heat up to get it done, but it's never as good, in my opinion. So you want to go ahead and make sure you have plenty of time to cook your brisket. So the number one thing you've got to have temperature control, and the number two thing you've got to have is some time management, and we're going to come back to the other ones here in just a moment. But let's go ahead and move back to the other ones here in just a moment.

Speaker 2: 10:12

But let's go ahead and move on to the meatloaf.

Speaker 1: 10:13

The meatloaf? Yeah, so the meatloaf was fantastic. Now you go ahead because Dolores is the one that went ahead and you were the creator or the mind behind this meatloaf I just found it so good. So explain to everybody how you created it and did that.

Speaker 2: 10:35

We did the jalapeno and cream cheese right. Yes, you cut it and you do all that, and then we just put it inside the meatloaf and then we rolled it and then the bacon we rolled with it. Side the meatloaf, and then we rolled it and then the bacon we rolled with it. But you put um the pork skin that I grinded.

Speaker 1: 10:55

You put it in there with two eggs yes, and we've used a couple of different seasonings yeah we use some spg and some jolly rogers. Yeah, jalap Rogers, jalapeno seasoning.

Speaker 2: 11:08

And then my barbecue sauce stuff.

Speaker 1: 11:11

Sugar-free barbecue sauce. Yeah, which doesn't taste Head and country right.

Speaker 2: 11:15

Yeah, it doesn't taste sugar-free either.

Speaker 1: 11:17

No, it tastes really sweet, it tastes really really good, even in my opinion.

Speaker 2: 11:23

But I didn't get to try it with you. But when me and the kids, the kids got home, oh my god, it was so good it was good and it is in our latest video. If you check out the youtube channel, I just next time I think I'm gonna like put more cream cheese and stuff inside of it, you know okay, just layer, maybe a layer of it do like put more jalapenos in in there and then layer the cream cheese on top with some cheese, I feel like.

Speaker 1: 11:53

If you watch the video and you'll see that she helped prepare it, but she was not there during the final cook because she was gone school shopping, yep, and so I had to just go ahead and film it without her and then the quality of the video went down because she wasn't there, whatever. But we went ahead and did that and she went ahead and tried it. Did you try it last night or today?

Speaker 2: 12:19

Yes, no, last night, and I also had some today.

Speaker 1: 12:22

And she had some today.

Speaker 2: 12:23

Last night. Oh my God, it was so good.

Speaker 1: 12:25

So we made these cream cheese jalapenos, right, oh my God, it was so good. So we made these cream cheese jalapenos and basically, like you would put on a smoker and smoke them, but put a layer of hamburger meat, yeah, the jalapeno cream cheese, and then another layer. Could you not just put a layer of the hamburger meat down, put a layer of jalapenos?

Speaker 2: 12:47

Then the cream cheese and then just put a layer of cream cheese.

Speaker 1: 12:49

I think that would be a lot better and then put a layer of meat, roll it in a log and then you go ahead and cook it that way.

Speaker 2: 13:00

I'll put the bacon around it, though, too, and then we bacon wrapped it, yep. I think that would be a whole lot tastier, you know, because I mean, when you get that bite of the, the jalapeno, with the cream cheese with it, you just want more yeah, yeah, it was fantastic.

Speaker 1: 13:18

So, um, yeah, that was our meatloaf and, uh, it turned out really really good.

Speaker 2: 13:24

I would make it again I think next time I'll put I'll leave some of the seeds.

Speaker 1: 13:27

What about putting some of your sugar, I think.

Speaker 2: 13:29

I'll leave some of the seeds.

Speaker 1: 13:31

What about putting some of your sugar-free sauce into the mix when we mix it together?

Speaker 2: 13:37

No, you like it on top of it, I like it topped yeah.

Speaker 1: 13:40

And then we just threw it in the pit boss until it reached about 160 degrees. Took a couple of hours easy. It tasted really good, two, two and a half hours, maybe three hours, I don't know. But you could throw it in the pit barrel, probably get it done in an hour, hour and a half.

Speaker 2: 13:53

Maybe even like caramelize some onions on top of it.

Speaker 1: 13:56

Yeah, there's plenty of things, yeah, plenty of things that you can do to it. So back to five things you need in order to cook a brisket. We talked about our temperature control keep the temperature, talked about our time management and the positioning. Now this is a debate and I don't know where you stand on this If you're listening to me today and you're a brisket extraordinaire or some competition chef, but fat side up. I like the fat side up and I'm going to tell you why.

Speaker 1: 14:32

First of all you need to position it somewhere within your smoker. If you have a fire over it, you might want to put it somewhere where you don't have a direct, but the pit boss is directly over and it's still fine.

Speaker 2: 14:45

Don't forget, you did burnt ends too, and those were all gone. I was going to get some, those were gone.

Speaker 1: 14:49

The was going to get some.

Speaker 2: 14:50

Those were gone.

Speaker 1: 14:51

The number one dish? Jeez, the number one dish was the burnt ends, and I had less of them than anything.

Speaker 2: 15:00

I went to go get some.

Speaker 1: 15:01

Those, I mean, they were the hit.

Speaker 2: 15:05

And I keep on telling you I want to try them, I want to try them.

Speaker 1: 15:08

I cooked one brisket and I cut off the point which is a challenge to cut off the point, I've got to say but we did get it cut off, pretty good, I think. And then I cooked the other brisket whole, and then that one point I made the burnt ends with. And then I added barbecue sauce. I added I don't think I added any more seasonings because the brisket was already seasoned um, honey and a few other things to it and, uh, a butter. We added some butter to it and they just threw them on the smoker the morning of.

Speaker 1: 15:45

So the fat side up is what I like. And uh, what it does is when it cooks the fat renders down and it kind of like bastes your brisket automatically so it keeps it moist all the way around. When you have the fat on the bottom, you're just losing the fat. So that fat cap, it will kind of render down and it just naturally bastes your brisket while it's cooking. So that's why I'm a fan of the fat up. Tell me if you're not. You know some people don't, some people are different. They like the fat down. And then the fourth thing you need, of course, is seasoning and flavor. Do you want it to be dry rub. That's what I typically use. Do you want it to be wet? A wet barbecue sauce on it? Not for brisket, that's not for me. I do put a little mustard on it, or you could use worcestershire sauce or worcestershire how do you say that worcestershire sauce?

Speaker 2: 16:41

we did one with um mustard and the other one with the other I may have did one with worcestershire sauce, so we put the seasonings on it two, two different ones.

Speaker 1: 16:50

Yep, put that on there. And so good seasonings, just coat it up, don't let back, and that's going to be good. And then, of course, the last thing we're talking about five things you've got to do to a brisket is number five, and I mentioned this and it goes back to time. I said you need time and if it gets done early, that's fine. You want to rest it? Yeah most definitely I get so impatient she wants to eat it

Speaker 1: 17:22

and we need to rest it. Yeah, I know, wrap it up in a towel, leave it in the foil, the butcher paper, whatever you have, throw it in a cooler, put a lid on it. I had one of these done at eight o'clock. We didn't cut it till after 12. Another one didn't get done till a little later, uh, but yeah, just want you want to be able to rest it and rest it for a long time wow, and then still pulling it out of there.

Speaker 1: 17:45

That was just still hot right like burning, yeah, and after four or five hours it's still still hot, it's still above 160 degrees. I've got a probe in it. Yeah, yep, so five things. One more time just to recap is, of course, you want to make sure you have temperature control. Control the temperature of the brisket, low and slow. Make sure you're not peaking up to three, four hundred degrees. Make sure you have plenty of time if you need dinner done by noon, if it's done at 6 am, that's great, plenty of time to rest it. And then you want to make sure you position it properly, try fat side up, if you have it, and see what you think.

Speaker 1: 18:25

It'll continue to baste, to baste that brisket to try to keep it from getting dry. And then, of course, you want a good seasoning. You can use simply salt and pepper or something, but I prefer some garlic, I prefer some paprika or some good just all-around brisket rub or seasoning. And then, lastly, and also that's going to create the bark, and a pro tip, I'm going to tell you, regardless of what seasoning you use, but after you add your, if you add your mustard or your Worcestershire sauce or honey or whatever you're adding to it to get the seasonings to stick, go ahead, throw you a little black pepper, as before, just even if the black pepper's in your seasoning. Throw a little black pepper. We did this all over your brisket before you season it and then press that in. That's going to help build a crust, that's going to help build a bark to your seasoning and it's just going to turn it into phenomenal.

Speaker 1: 19:26

And then, of course, you know, rest. You know those are the five tips right there that I have. Whenever you're creating a brisket that you want to do, let me know what you think. You can always text us. Check out the description below if you're listening to us on a podcast app and on your cell phone. So we went ahead and talked about the bacon, jalapeno, cream cheese, we talked about our reunion cook and let's now talk about our blackberry. So I've created some hot sauce here.

Speaker 2: 19:58

I thought it was blueberry.

Speaker 1: 20:00

Blueberry. You're right, I said blackberry, it is a blueberry blueberry right here. Right here. Habanero sauce, and this was created with some habaneros. She's getting out she has not tried this yet Some habaneros. Serrano peppers. She has got her bottle out, this one here, and she's going to put this on a zero-carb Quest chip.

Speaker 2: 20:29

No, they're not zero-carb.

Speaker 1: 20:31

Okay, low-carb. Now take a look at that.

Speaker 2: 20:35

How much am I?

Speaker 1: 20:35

supposed to put. For those of y'all that aren't watching on YouTube, this is a thick sauce, a fairly thick sauce. I think that looks pretty good. Go ahead and give it a try she hasn't tried this yet and see what you think.

Speaker 2: 20:50

And you said it's spicy.

Speaker 1: 20:52

It's a little bit spicy. Do you feel any kick in there at all?

Speaker 2: 21:04

No, it tastes good though.

Speaker 1: 21:08

Not very hot for you.

Speaker 2: 21:09

No, but it tastes good.

Speaker 1: 21:12

Oh she's going for another chip. That's a good sign. Maybe after a couple of bites see if you get a little kick to it.

Speaker 2: 21:17

Yeah, I'll see I shook it too. Yeah, yeah, I got them. So will this stain.

Speaker 1: 21:25

I mean it is blueberries. I want to get it on you. Can you taste the blueberries in that?

Speaker 2: 21:33

I can.

Speaker 1: 21:34

You can taste the blueberries.

Speaker 2: 21:36

It tastes really good though.

Speaker 1: 21:38

So this is like my first batch and I'll be making more.

Speaker 2: 21:41

Yeah, I think this is like my first batch and I'll be making more. Yeah, I think this is it.

Speaker 1: 21:44

You think that's where. So you're saying I like it. So I've given this to some people to test and no one has said it's bad and she's just continuing eating it. I really like it.

Speaker 2: 21:57

This is one carb per teaspoon.

Speaker 1: 22:02

It is under just a little under one carb per teaspoon. It is under just a little under one carb per teaspoon. So if you do continue eating it, the carbs would start to build up.

Speaker 2: 22:11

This isn't bad, babe, I like it.

Speaker 1: 22:14

You didn't feel no heat at all.

Speaker 2: 22:16

A little bit.

Speaker 1: 22:17

Starting to get a little bit of a heat with it.

Speaker 2: 22:19

When I make the sauce, I remove the seeds so that it wasn't over the the top and I'm looking for more of a flavor with a kick I like it well, she's going after, I think I think, uh, honestly, this would be good yeah, I want to uh, possibly, uh, make a batch of these and probably be a high up on carbs.

Speaker 1: 22:39

I mean, yeah, do you like it where it's thicker than thin?

Speaker 2: 22:45

I do. I actually like this.

Speaker 1: 22:47

So you think the thickness of it is where it's good. Yeah, uh-huh, okay, so she is satisfied with the.

Speaker 2: 22:59

I can taste the blueberries for sure.

Speaker 1: 23:01

Are you satisfied with it? You know what's crazy.

Speaker 2: 23:04

I didn't think that it would taste good because blueberries.

Speaker 1: 23:07

So after you've eaten all that, did you get any pepperness to it?

Speaker 2: 23:10

A little bit Kit.

Speaker 1: 23:11

And as you eat it, it does build just a little bit.

Speaker 2: 23:13

Yeah.

Speaker 1: 23:14

Yeah, so it's not overly hot.

Speaker 2: 23:17

No, it's not. It's tolerable. You're not like, oh my God, I need a drink, you know? So it's enjoyable, yes.

Speaker 1: 23:24

Okay, well, that is our blackberry habanero hot sauce. And I said blackberry again, our blueberry.

Speaker 2: 23:31

Blueberry.

Speaker 1: 23:32

Blueberry, habanero, blackberry Would that be a good sauce. Yeah, you know I've said it twice. Maybe I need to try that, but this is the blueberry.

Speaker 2: 23:41

I really like the blueberry though.

Speaker 1: 23:43

Really, really good. I tried it on the meatloaf, we tried it on the chips.

Speaker 2: 23:48

Add it to your foods and everything I think that would be good on like a chicken taco.

Speaker 1: 23:53

Chicken taco. Oh yeah, oh yeah, Definitely, definitely, definitely. Do you have anything?

Speaker 2: 24:01

else you'd like to add today?

Speaker 1: 24:04

No, I don't think so, it's glad to be back to episode number 28.

Speaker 2: 24:07

I'm pretty sure we covered everything.

Speaker 1: 24:09

We'll check in. Review the comments. We didn't get to those in this episode.

Speaker 2: 24:13

Yeah, we didn't get any comments.

Speaker 1: 24:17

We have some, but unfortunately we didn't have time to look for them.

Speaker 2: 24:20

Oh, don't forget, we did the bologna too.

Speaker 1: 24:24

Ah, yes. Sorry, Also we did a smoked bologna oh my God, that was good. And I just scored it all the way around and we put the Korean.

Speaker 2: 24:36

Oh, we did the cream cheese thing too. Yeah, Forgot about that.

Speaker 1: 24:41

Yeah, we did cream cheese. We did four of them, four blocks of them, and went ahead and put seasoning on them. Yeah, ooh, that would have been good on that, oh this sauce and because we put the Tabasco pepper sauce on it, that would have been good on it.

Speaker 2: 24:58

So yeah, we made it For this weekend.

Speaker 1: 25:01

Well, we could do that to cream cheese. Yeah, I have a a plenty of ingredients to make several bottles, and I've got 24 bottles, so I'm going to be bottling some of this stuff up. I think this is a could be my signature brand, right here.

Speaker 2: 25:14

I think, so I think that'd go good. Put it on some bologna or whatever Way, better bologna or whatever this is way better than your first thing that you tried to do.

Speaker 1: 25:21

I did do a first one. That wasn't all that great. I mean, I was learning, definitely. So there it is, blueberry habanero. Yeah, I said it right Blueberry habanero hot sauce. I could make it a little hotter, but you can make different ones.

Speaker 2: 25:38

Yeah, like a mild one.

Speaker 1: 25:43

Well, I could do like an extreme, like double the the peppers don't take the seeds out, you know, just make it real crazy hot, because this one I did remove the seeds on it.

Speaker 2: 25:49

So it tastes really good though I like.

Speaker 1: 25:52

It all right, we'll be back next week with episode number 29. What do you think we should talk about next week?

Speaker 2: 25:59

oh, we'll talk about some more of this with the cream cheese talk about cream cheese.

Speaker 1: 26:03

We're going to try some cream cheese with that blue check-in next week. We're going to go ahead and make some smoked cream cheese. You basically you cook it at 180 degrees on your smoker and then, uh, I use the pit boss for about an hour or two hours, but you put some seasoning on it, you put some SPG, put whatever seasoning you want on it, and then, after you bring it out and I also like to take a knife or something and score around it so that it kind of flares up and it gets that flavor inside and then throw you some of that blueberry habanero hot sauce on top of it. That's going to score Right. That's going to score Right. It's going to score. That's good. Well, we're going to do that and we'll talk about that. This is episode 28,. So check us out on episode number 29 next week. Bye.

Speaker 3: 26:55

Thank you for listening to the Okie Smokin' Podcast. Episodes drop every Monday. Don't forget to follow this podcast or you might miss out on some delicious creations. You can also find us on our website, okiesmokincom, and on YouTube and other social media platforms. Until next time, keep firing up that grill.