Printable View
So it seems that you're not too freaked out about $2.27/lb. for Prime brisket. [Coffee]
I'm not nearly as concerned about quality grade on pork shoulder. I've also paid about the same price for Choice brisket in the past. I found this to be a good price on an excellent piece of beef, that's all I'm saying.
Sent from my Galaxy S7 Edge using Tapatalk.
So, had an impromptu get together on Sunday. A few guys who were originally going to get together and BBQ and make some cider turned into several families coming over. This is only important because this was at my place and I was running around trying to take care of everyone instead of the relaxing brewing/smoking session we guys had originally planned.
So my cousin-of-sorts has a traeger, makes some pretty good stuff on it, but it's the only smoker he's ever used. I have a weber smokey mountain. He brings over a tri-tip and we agree to throw it on my smoker for a while and eat it later in the evening. I help him fire up the charcoal but then largely left him alone, since he seemed to be doing fine. Come time to check it, the meat's overdone, pretty tough, and frankly has an almost cigarette-taste to it. I ask him how many chunks of hickory did he throw on it - more than 2-3ish? He looks at me with a look of horror, and says - "no, I used like 25-30 fist-sized pieces, was that too much?" I don't have a clue how he even got them to fit in the weber, but I guess that explains the cigarette smoke. LOL. At least I had some smoked pork vacuum-packed in the freezer - a little slaw and hawaiian roles, and it turned out well.
This is one place where we will disagree. Quality of meat is everything IMO and while there are some cuts that are less important the quality of the meat makes the flavor IMO. A great example is Franklin BBQ who many consider to be the best & most consistently good beef brisket in the country. The dude has zero secrets on what is method is and it's amazingly simple: Salt, pepper, post oak wood for smoke and hand selects Prime packer brisket from consistent sources of quality beef. In other words, anyone can replicate what he does and it's nothing fancy... just perfect the basics and use quality ingredients and you're done. I've found that many will try to get uber fancy trying to re-invent the wheel with seasonings and complicated methods to try to mask their corner cutting on just getting the best meat they can get. I'm not saying you use junk meat because I know better but I happen to think that that's the most important part of the whole undertaking.Quote:
Originally Posted by Great-Kazoo
Hopefully you didn't eat that. Oversmoked meat tastes bitter from creosote and can even be dangerous if consumed by humans. That numb feeling in your mouth from oversmoked meat isn't a good sign. lolQuote:
Originally Posted by Brian
It amazes me how many people think that you need tons of smoke when smoking meat and that's the whole point. When it comes to smoking meat a little bit of smoke goes a long ways. TBS is the key here which stands for Thin Blue Smoke which is what your goal should be. You should barely be able to see wisps of blueish colored smoke coming out of your smoker. If you're getting billowing white smoke clouds you're ruining your meat. Like I stated above I'm looking to compliment the natural flavors of the meat and not mask the flavor of the meat with unnatural flavor profiles. When I used my smaller electric smoker I added a couple of wood chips to the hopper every half hour or so for about the first four hours of the smoke. After that point the meat is no longer taking on smoke flavor so it's a waste anyway.
Yeah I couldn't even eat a whole small slice. He took 90% of it home, wrapped in foil. My house has smelled like bad smoke for two days, which you don't notice as much until you leave and come back. I'm used to the good smell of "I just smoked meat" in the house, but this was not it.
Mmmmm...best one yet.
Attachment 65701
I went with brisket for Memorial Day Weekend (also grilled ribeyes last Friday). But the brisket takes about 9 hours. My favorite "6 hours or less" smoker options are salmon or Tri-Tip. The tri is always a hit in our house, and here is a great recipe for it. Smoker-cooking.com has a LOT of great recipes (where I get my brisket, pulled pork, ribs, and turkey rubs/marinades):
http://www.smoker-cooking.com/smoked-tri-tip.html
Whole turkeys or just the legs?
Just drumsticks. Kids asked for them. They were hen drumsticks so they only took 2.5hrs. Last time I did tom turkey legs it took about 4hrs.Quote:
Originally Posted by Dave
Sounds tasty. Been thinking I should try some turkey drumsticks this summer. Did you brine yours?Quote:
Originally Posted by yz9890
Just finished my leftover smoked chicken yesterday in the form of a queso dip that also had some homemade chipotle salsa.
I smoked a couple of bone-in ribeyes yesterday to about 120deg and then threw them on the grill to sear them. I'll be damned if those weren't the best steaks I've ever cooked. Moist, tender and perfectly cooked throughout with a seared outside. Perfect. I highly recommend trying this reverse sear smoked method.
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
I tried a rib eye a few weeks ago using this method-great results. Unplug your smoke alarm first [ROFL1]Quote:
Originally Posted by Gman
Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .Quote:
Originally Posted by Gman
Try a cast iron skillet. Put in over for 20-30 min @ 350. Switch oven to the Broil setting. Drop a well rubber with olive oil & seasoning of choice steak in pan, for maybe 3-4 min. I toss a few thin slices of butter on top of steak.Quote:
Originally Posted by Gman
Yep a kosher salt, ground black pepper & garlic powder. Have you tried the salt crusted prime rib recipe[s] yet. Fantastic on the smoker with 3-1 hickory - mesquite mix.Quote:
Originally Posted by Jer
Going back to my cheap cuts of meat comment. I've been using shamrocks warehouse in ft fun for pork butt/shoulder & packer brisket. For the money been satisfied with results.
http://shamrockfsw.com/product-categ...oultry-seafood
When Kings or Safeway does the deal on whole prime rib, we buy 3-4. Have them cut 1 or 2 - 5lb roast per , the rest steaks. Those last us till the next sale in Dec.
Chicken was .99 a pound at King Soopers today !
I did brine them. About 14hrs with salt, sugar, a little liquid smoke, and some meat tenderizer. Wanted to try some cure on the brine but couldnt find any when I needed it. Tasted great. Not too salty and not dry at all. Put a standard rub on them and smoked with hickory. Put them on high heat for a few minutes at the end to crisp up skin and set a thin layer of BBQ sauce.Quote:
Originally Posted by Dave
Memorial Day elk loin steaks, bacon wrapped and smoked w/cherry wood chips. Grilled hot, the bacon slows the cooking for an even rare to medium rare doneness. Pretty darned good!
http://i59.photobucket.com/albums/g2...pse3xecfwr.jpg
three racks of babybacks rubbed down and ready for the smoke. Ended up with about 2-2-1 (not quite the full hour after unwrapping and saucing.)
http://i1108.photobucket.com/albums/...psclaqlryb.jpg
http://i1108.photobucket.com/albums/...pseg0bmukm.jpg
And a yummy snack while we waited for the ribs: Candied bacon, made using our homemade thick sliced bacon:
http://i1108.photobucket.com/albums/...psawhsli1c.jpg
http://i1108.photobucket.com/albums/...psoyalz6bi.jpg
outstanding... We've been doing a 2-2-1 with good results. While 3 is the norm, 2 hrs seems to give a good smoked flavor without over powering the meat.
I'll do 3-2-1 for st louis style, but the smaller babybacks work well for me at 2-2-1 (or even a little less). Based on the tenderness and the amount of bone showing after cooking, I could have trimmed some time off the first 2 phases. But they were still better than anything I've had in a bbq joint.
Latest batch of bacon going in the smoker either tomorrow night or Wednesday night after work...
I won a 2lb culotte at work on Friday so that was rubbed with S&P and put on the smoker for an hour and a half. I just took it off at 145 and will let it rest for 20 minutes before I slice it. We'll see how it turns out.
Large pork roast, chicken legs and some pork/beef sausage. Going in about 7PM, roast should finish between 10-11, rest done by 9.
The smoker has become our Saturday nite entertainment. Prep smoker, load movie, mix up fav drinks, check hourly.
Sent from my SCH-I545 using Tapatalk
The culotte turned out extremely well. I love a quick smoke that turns out something that good.
I did the bacon last night over maple chips. I'll know more about how it turned out in the morning...
Quote:
Originally Posted by buffalobo
I'll be the odd person out on this combo. I never mix poultry with any other meat on the smoker or grill. Unless the poultry is on the way off when others going in.
Not exactly "in the smoker" but we had some steaks on a spit over some coals and hickory at our campsite this week and decided to throw the fish we caught that afternoon on as well. Tasted great. Probably wouldn't do fish and anything else at the same time in a closed grill or smoker but no fishy influenced steak over the open pit. Of course not much smoke flavor either but there was a little.
http://uploads.tapatalk-cdn.com/2016...fefa84aca7.jpg
Pretty much how it turns out.Quote:
Originally Posted by Great-Kazoo
Most of our smoking is for prep and ingredients in other recipes, so I lean to minimums in temp and "doneness", I am looking for smoke. Typically transfered to another vessel for finishing recipe.
I tend to smoke at a slightly higher temp (25° usually) than most. I am looking to hit my target temp max 4hrs for large pork roasts. Typically 90mins for chicken legs(temp usually 300°+)
We also use the smoker as high temp smoker/oven. For breads, smoked and not. For finishing meats in other recipes requiring baking/roasting after smoking.
Tonites smoke. Each family gets its own prep and utinsils. Like 3 different smokes going on.
Chicken goes in when pork roast comes off(approx 3.5 hrs) to be cut for 3 different recipes. 1/3 of pork roast goes into roaster pan with potatoes, onions and carrots(been simmering in vegetable stock waiting for pork) and back into smoker @ 300° (where I like to do cut chicken pieces at, doing chicken legs tonite) for 90+ mins.
60-90 mins for the chicken then into scalding hot fryer for x time, then into tub with one of 3 different sauces.
Sausage is precooked packaged that I like to throw in top of smoker to heat up.
Sent from my SCH-I545 using Tapatalk
Smoked some hamburgers last nite for the wife's birthday meal....simple prep, outstanding tastes
3 lbs of sweet sausage and 3 (3 Lb) briskets
I smoke 6 racks of ribs, 4 packs on chicken wings, box of brautworst, salmon and tuna steaks for my daughters birthday party yesterday. All that slaving was well worth it!
That's one thing I love about the PBC you can do 8 racks if you need to.
3 racks of spare ribs, 4 ears of corn and some baked beans today.
Add a small piece of rebar across the two and you can 10-12 in there easyQuote:
Originally Posted by StagLefty
8lb pork butt, started at 7:30am, hit 203F right around 6:00pm.
Defrosting some venison steaks. Going to wrap them in some thick cut applewood smoked bacon.
Left over pulled pork turned into these:
pulled pork, pimento cheese and coleslaw egg rolls:
http://i1108.photobucket.com/albums/...psnrj9j60r.jpg
16lb whole brisket. Trimmed and rubbed last night, going on after we get back from throwing some lead.
ETA: Cooked up a bunch of beer brats on the Traeger yesterday to snack on until the family digs into the brisket tomorrow.
Took advantage on King Soopers sale and stocked up on pork ribs and rib eye steaks. mmmmmm