What to put in the smoker this weekend?

[kawiracer14]

I want to smoke something on Sunday - ideally it will take 6 hours or less. I don't mind prep time Saturday night but I just don't want to commit to a 15 hour smoke.

I did ribs last weekend and they were amazing but don't feel like it again this week.

So... what say the hive? Links to recipes are always appreciated but not necessary.

[hghclsswhitetrsh]

I like beer can chicken or just regular chicken. Inject creole butter season with your fav seasoning. Smoker @ 225 degrees should take 3-4 hours. Internal temp must be 185 to eat. I also put small foil pans with apple juice on the smoker next to the meat.

[davsel]

Chicken wings - brine for a couple hours and smoke for a couple. Finish on the grill to crisp them up.
Very hard to mess up.

Plan now for next weekend and get some pork belly curing.
Cure it for 7 days, smoke it for 2-3 hours, you will never buy "bacon" from the store again.

First belly I got from Andy's meat market in the Springs. It was beautiful, but expensive. 13 lbs for $75.
The next batch came from the Commissary. They sell pork bellies by the case if you ask. Three skin on (home made pork rinds) bellies, 40 lbs total for $86 and change.
The Commissary will even sell you a whole pig if you pre-order.
I'll be smoking bacon and frying pork skins tomorrow.
Already rendered the fat for some baking lard.

I love pigs!

[Great-Kazoo]

I use lemonade & garlic instead of beer, also cook @ 300*. I did a pork shoulder wed. salt rubbed, then oil and one of my dry rubs. Wrapped in plastic, sit in fridge 3-4 hrs. 1 hour smoke, 3.5 @ 225. Nice smoke ring butter knife cut. We prefer a sliced pork to a pulled pork sop internal temp was 160 when pulled. Foil wrapped 1 hour sit time.

If you want something other than pork or poultry. BRATS. Walmart carries the Susie or susieQ brand. The brats are from a company in Larkspur. Very good / surprised considering it was WM. When i cannot get brats from my regular vendor the Susie ?? brand is worth it.

The only down side using a traeger, is no bark. Other than that, great eatin.

[davsel]

Smoked trout is also quick and easy.
Leave whole with the skin on - head on optional.
Brine for an hour, and smoke (Apple works well - don't use a strong smoke like mesquite or hickory) at about 200 for 2 hours.

I usually just brine with
1/2 gallon water
1/2 cup brown sugar
1/2 cup Kosher salt
Single tablespoons of this or that - garlic powder, onion powder, black pepper, etc (I use the same sugar/salt base for everything, just change up the extras and the time in brine depending on if it's fish, chicken, or turkey)

Rinse well after brine or it will be too salty.
No need to dry them, just throw them on a rack and start smoking.

[Whistler]

Smoked meatloaf wrapped with a bacon weave (you can stuff it for more variety) and smoked four cheese mac casserole, let me know if you need a recipe.

[Trigger Time 23]

I do something similar with Salmon. It turns out great.

Smoked trout is also quick and easy.
Leave whole with the skin on - head on optional.
Brine for an hour, and smoke (Apple works well - don't use a strong smoke like mesquite or hickory) at about 200 for 2 hours.

I usually just brine with
1/2 gallon water
1/2 cup brown sugar
1/2 cup Kosher salt
Single tablespoons of this or that - garlic powder, onion powder, black pepper, etc (I use the same sugar/salt base for everything, just change up the extras and the time in brine depending on if it's fish, chicken, or turkey)

Rinse well after brine or it will be too salty.
No need to dry them, just throw them on a rack and start smoking.

[wyome]

one of those pre-marinated pork tenderloins is going on the Pit Barrel Cooker tonight. Tomorrow will be ribs and smoked baked potatos...

[kawiracer14]

Thanks for the ideas, gents.

I did pork belly for the Super Bowl and it was outrageously good! I may have to pick up some more. My butcher almost always has it in stock.

I have a Masterbuilt so I don't really get a bark but anything that comes out of the smoker is delicious.

[ray1970]

I'll toss in a vote for a pork tenderloin. One of my favorite things to smoke. Although, if I could get my hands on some fresh salmon that might be a whole different story.

What time should I swing by to eat on Sunday?