What to put in the smoker this weekend?

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Originally Posted by Aloha_Shooter

Ah, that makes more sense. Yes, a good scrubbing would get rid of excess salt without letting the meat soak up the water you just pulled out.

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Yeah i had to reread the original post,then my reply. Last thing you want is a bacteria infused chunk of meat . Like my ex ;)

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Originally Posted by Great-Kazoo

Superficially yes. However that cure has soaked in deep. This older recipe calls for a good scrubbing under water. So not a clean water soak, but good rinse. I was "thinking" corned beef i cure, not the bacon you did.

http://www.primalpalate.com/paleo-bl...k-belly-bacon/

Rinse the belly, and try to remove as much of the dry cure as possible. Use your hands to “scrub” the belly under a steam of cold water.

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Hey thanks for the link, I'll give this a try next time.

Looks like I'll be in the Springs all weekend, but Monday I'm going to do some pork back ribs with a new jamaican jerk rub recipe I found and try it with either peach or cherry wood since I'm not sure where to get pimento branches from.

One of my cheat sheets ;)

https://www.traegergrills.com/culina...aeger+Culinary

getting 1 rack of spare ribs and 1 rack of baby backs ready-spicy brown mustard,coarse garlic salt with parsley/coarse black pepper and last hour in foil with apple juice.
Got a bonus today neighbor is pruning a peach tree so I took the wood and cut it into chunks and will split it up when it dries.

Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.

Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.

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Originally Posted by Brian

Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.

Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.

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https://www.traegergrills.com/recipes/vegetables

Got a 7lb rack of ribs for this afternoon. Split into 3 portions for three different rub/marinade recipes.

Wife - Memphis pit rub recipe
Uncle Val - S Carolina low country marinade
Me - Bourbon and honey marinade

Couple hours each in smoker, wrap and then finish this evening on grill with assorted homemade sauces.

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Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.

At 8:30a
Attachment 67226

Ready to eat
Attachment 67227
Attachment 67228
It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......[LOL][LOL]

Quote:

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Originally Posted by Buff

Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.

At 8:30a
Attachment 67226

Ready to eat
Attachment 67227
Attachment 67228
It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......[LOL][LOL]

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Did you use the juice when you served it?