What to put in the smoker this weekend?

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Originally Posted by DenverGP

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

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I’d eat that.

I was looking online at plans for DIY smokers. The ones made out of the giant teracota (?) pots are intriguing.

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Originally Posted by DenverGP

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

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Hell yeah.[AR15]

Cleaning slicer sucks.

Wow, that looks really good. I need to dig one of my briskets out of the freezer for next weekend.

Doing a lamb stew.

A site with some handy times and temps: https://kingofthecoals.com/smoking-times-temperatures/

Doing wings again today. Taking more pictures (for other social media). Recipe requires some light electrical and welding though.

If you're opening a wing dungeon, I bet that would be popular.

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Originally Posted by ChickNorris

If you're opening a wing dungeon, I bet that would be popular.

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They automatically give you extra hot sauce, right?

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Originally Posted by Gman

A site with some handy times and temps: https://kingofthecoals.com/smoking-times-temperatures/

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Might be useful to get a general idea, but I'd strongly suggest you not try to smoke just based on time... Get a leave-in thermometer so you can monitor temps.

Brisket will usually stall around 150-160, some people wrap at that point, others smoke it unwrapped all the way. Regardless, you want to bring the internal temp up to 203F and hold it around there for at least an hour for max tenderness.

Steaks I smoke until around 120-125F, then take them off, then crank up the heat and sear them off, where I'll reach around 130F with some carry-over. If the smoker can't adjust temps pretty quick, i'll use the propane grill for the sear. Same process for tri-tip and tenderloin. mostly the same for prime rib, but I stop at 120F, then get the sear on all sides... End up with temps of 125F-130F depending on how the crowd I'm cooking for likes it.

I've never had a pork butt take 12-14 hours... 8-10 is pretty typical, and I always take it up to 203 just like the brisket.

About the only thing that I smoke based on time would be pork ribs, and there is still some adjustments. I'll do ribs around 5-6 hours total, but I split it into several phases... 2.5-3 hours in the smoker around 230F. I check to see when they have a good bark. Then I wrap them in foil with a little squeeze butter (parkay, etc) and brown suger. Back into the same heat for about 2.5 hours. Then I unwrap one of the racks and see how they are doing on the "bend test" where I grab toward the end with the tongs, and see how much the rack bends. Also checking how much the meat has pulled back from the bone. Then back on the grill, smoker, or even the oven for the last 15-20 min with some bbq sauce brushed on to caramelize up nice.

Everyone in my house has learned, especially for briskets / pork butt, It's done when it's done. Usually I shoot to have it done a bit early, because it's easy to wrap it up at the end and hold it in a cooler, or in a barely warm oven, etc. That ending holding time really helps to maximize the tenderness.

With stuff in the smoker, there are just a ton of variables that influence the time.

https://www.google.com/amp/s/www.was...outputType=amp

That's cool. Don't tempt me to buy more.

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Originally Posted by DenverGP

I've never had a pork butt take 12-14 hours... 8-10 is pretty typical, and I always take it up to 203 just like the brisket.

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Depends on the size of the pork butt. The ones I get from Sam's are much larger than the weights I see in recipes.

I just posted up the site since it had some easy reference info for someone starting out. The Interwebs has tons of info so have fun with trying different things. I've found that my mistakes have still been edible, but smoking meat is a journey, not a destination.[Coffee]

I take my whole briskets to 204. That's what I'm used to and it works for me. If I were just doing the flat, I could probably shoot for a lower finishing temp.

I've tried going the distance with a brisket on the smoker, but it ends up getting too dried out for my liking. I don't know if it's our elevation or what, but trying to get to finishing temps without some kind of containment just takes too long, IMO.

I usually do the 3-2-1 method for baby back ribs, usually with no sauce. Can sauce later if you want. I used to brush with sauce and let it tighten up on the grill, but some folks don't like it, so I've gotten to the point that sauce is optional. They taste really good with the rub. I like caramelized sugar, so I get the attraction.

I shoot for smoke times on most of my cooks. I then use an instant read thermometer to get the final target temp. I haven't yet reached the age of probes and remote notifications.

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Originally Posted by ChickNorris

https://www.google.com/amp/s/www.was...outputType=amp

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Wings go with sports. No sports, fewer wings are sold.

I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.

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Originally Posted by Gman

Wings go with sports. No sports, fewer wings are sold.

I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.

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https://kdvr.com/news/coronavirus/de...ie-from-virus/

The one in Greeley had that problem.

The last pork butt I smoked was a little over 8lb and took about 14 hrs to get to 198 degrees which pulled very nicely though i dont use a texas crutch with butts.

Yesterday a made a double smoked spiral cut ham with a blackberry bourbon glaze... It was very popular. My wife is making ham and bean soup with the ham bone today.

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Originally Posted by Gman

Wings go with sports. No sports, fewer wings are sold.

I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.

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If anyone needs or wants to buy half or whole hogs contact me and I'll give you one of my customers numbers that grows cattle and hogs and sells meat on the side. Hes from over by yuma colorado

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Originally Posted by jreifsch80

The last pork butt I smoked was a little over 8lb and took about 14 hrs to get to 198 degrees which pulled very nicely though i dont use a texas crutch with butts.

Yesterday a made a double smoked spiral cut ham with a blackberry bourbon glaze... It was very popular. My wife is making ham and bean soup with the ham bone today.

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I was envious hearing about your ham. I spoke to my wife about it and we'll do one soon. I don't like apricots, but my mom has an apricot glaze that goes fantastically with ham. I need to get the recipe from her. Making some pintos with the bone is standard here.

Has anyone ever smoked beans? That sounds good.

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Originally Posted by Irving

Has anyone ever smoked beans? That sounds good.

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Yes. Lots of good smoked bean recipes out there. Throw them on while smoking most anything else.

Mrs bo says this one is good for taking to gatherings.

https://www.campchef.com/recipes/smoked-baked-beans/

We did a ham yesterday, but wife is very opposed to glaze on a ham (she doesnt like good food).

Thank you

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Originally Posted by buffalobo

Mrs bo says this one is good for taking to gatherings.

https://www.campchef.com/recipes/smoked-baked-beans/

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Thanks for the recipe. Those big cans of baked beans are indeed great to take to something like a pot-luck (and they're not expensive). I'll often pour off a bunch of the sauce on top (the beans settle in the can) and add some yellow mustard, bits of bacon, diced onions sauteed in the bacon grease and then doused with bourbon, and a little BBQ sauce.

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Originally Posted by Gman

I was envious hearing about your ham. I spoke to my wife about it and we'll do one soon. I don't like apricots, but my mom has an apricot glaze that goes fantastically with ham. I need to get the recipe from her. Making some pintos with the bone is standard here.

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We use black eyes peas for our ham and beans. And i love most glaze next time I might try a maple brown sugar glaze

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Originally Posted by jreifsch80

We use black eyes peas for our ham and beans. And i love most glaze next time I might try a maple brown sugar glaze

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try a diced pineapple and brown sugar. Then pour some of the pineapple juice over the ham.

Since every day is the weekend....pulled pork done up on the pellet grill.
Attachment 81129
Attachment 81130

Bunch o good looking pork runs.

Been a while since we smoked butt or shoulder or ribs or...

Pulled a brisket out of the freezer for the weekend. Whee!

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

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Originally Posted by SouthPaw

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

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Pulled pork

I've got a smoked salsa recipe that you can't really screw up. Just smoke for an hour.

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Originally Posted by Irving

I've got a smoked salsa recipe that you can't really screw up. Just smoke for an hour.

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That sounds like a challenge.

You have obviously overestimated my culinary skills.

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Originally Posted by SouthPaw

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

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Whole chicken or wings for something fast. If you want something to smoke all day go with pulled pork. Something in the middle, pork ribs.

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Originally Posted by ray1970

That sounds like a challenge.

You have obviously overestimated my culinary skills.

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Pellet grills really make things easy. Set it to the temp and then wait.

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Originally Posted by SouthPaw

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

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pork ribs too easy. Start with the 3-2-1 method then adjust from there.
https://www.smoking-meat.com/smoked-rib-recipe

https://www.thespruceeats.com/the-3-...-method-335862

Howwever you need to run the grill to burn off any residual there is on the unit. It tells you in the manual what needs to needs to be done, before using.

Doing some chicken wings tonight. Standard Frank's on half and since I have a pack of Szechuan peppercorns, I'll do the other half in a mouth numbing sauce.

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Originally Posted by SouthPaw

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

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Originally Posted by 00tec

Pulled pork

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This. Really difficult to screw up and one of the most economical.

Like GK said, follow the mfr. instructions for burn-in and use some wide heavy duty foil on that drip tray.

To save my lazy butt from looking through this entire thread, maybe some of you could snap a picture of your smokers next time you're using them and post them?

I've been putting off getting one for way too long. With all of the money I've saved by not eating out or shopping at the local brick and mortar stores for the last several weeks it's probably a good time for me to buy one.

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Originally Posted by ray1970

To save my lazy butt from looking through this entire thread, maybe some of you could snap a picture of your smokers next time you're using them and post them?

I've been putting off getting one for way too long. With all of the money I've saved by not eating out or shopping at the local brick and mortar stores for the last several weeks it's probably a good time for me to buy one.

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Get one of the wood pellet grill types. You have mentioned you aren?t very good at cooking. These make it easy and are versatile. The ones with the WiFi and all that new stuff make it even easier, but not needed if you don?t mind going outside and checking on things every so often.

I have this one: https://www.lowes.com/pd/Pit-Boss-Pr...ill/1000601257

It?s sister model is a Walmart exclusive that is a little bit different.

I had bought a traeger, but I couldn?t get it to stop running all the way up to high temps regardless of the settings. I took it back as i was tired of dealing with their support people for something that just came out of the box. However, I?m sure the one I got was a bad apple. I know plenty of others with their grills that are very happy.