Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
Reply
 
LinkBack Thread Tools
Old 06-25-2011, 03:37 AM   #251
SwampassJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Coral Springs, FL
Posts: 2,162
Liked 37 Times on 34 Posts
Likes Given: 53

Default

Just pulled two shoulders off the smoker and pulled them and ate as much bark as I could stomach. Into the fridge for Sunday's wedding hangover party.

__________________

BLAH BLAH BLAH

SwampassJ is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2011, 01:42 PM   #252
KCBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
KCBrewer's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Independence, MO
Posts: 8,652
Liked 1421 Times on 1390 Posts
Likes Given: 49

Default

Quote:
Originally Posted by milldoggy View Post
Fish is my fav, usually brine for 1 to 2 hours, then place skin side down on a piece of brown paper from a bag. Smoke only for 1 to 2 hours, depending on thickness.
It's a pretty thick filet, 2lb 3oz and about 2" thick. I was thinking 3-4 hours at 225. Whatcha think?

Smokers fired up, almost ready to toss the brisket on.
__________________
"I'm no gynecologist, but I'll take a look at it."
KCBrewer is online now
 
Reply With Quote Quick reply to this message
Old 06-25-2011, 03:38 PM   #253
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 2,038
Liked 62 Times on 51 Posts
Likes Given: 2

Default

Hmm, Maybe. That is thick. Use a instant read thermo, take it off at 150.

__________________
My E-Herms

My hop stopper
milldoggy is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 02:53 AM   #254
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 2,038
Liked 62 Times on 51 Posts
Likes Given: 2

Default

How was the fish?

__________________
My E-Herms

My hop stopper
milldoggy is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 12:48 PM   #255
KCBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
KCBrewer's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Independence, MO
Posts: 8,652
Liked 1421 Times on 1390 Posts
Likes Given: 49

Default

Turned out okay. A little too much salt in the brine, but otherwise good. Ended up going for about 4 hours at 250, got as high as 300 at one point. Still came out juicy and flaky though.

__________________
"I'm no gynecologist, but I'll take a look at it."
KCBrewer is online now
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 04:26 PM   #256
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 4,005
Liked 795 Times on 531 Posts
Likes Given: 550

Default

Quote:
Originally Posted by milldoggy
Fish is my fav, usually brine for 1 to 2 hours, then place skin side down on a piece of brown paper from a bag. Smoke only for 1 to 2 hours, depending on thickness.
I tried this last night. I brined two salmon filets with salt, garlic and dill for about an hour. Smoked at 250 for about 1.5 hours on the paper bag. Best salmon I have made by a long shot! Thanks for the tips.
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 05:02 PM   #257
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 838 Times on 621 Posts
Likes Given: 1105

Default

I just cooked a butt as per Arneba28's recipe in the slow-cooker. Threw it in the oven to finish it off for about an hour. I'm hoping it's ready to bring to my homebrew club meeting today. Can't wait to get the smoker going though!

__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 05:07 PM   #258
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 2,038
Liked 62 Times on 51 Posts
Likes Given: 2

Default

Quote:
Originally Posted by lschiavo

I tried this last night. I brined two salmon filets with salt, garlic and dill for about an hour. Smoked at 250 for about 1.5 hours on the paper bag. Best salmon I have made by a long shot! Thanks for the tips.
The paper bag trick is the best. I also like to drizzle with brown sugar. Just melts right into the fish.
__________________
My E-Herms

My hop stopper
milldoggy is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 08:14 PM   #259
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,041
Liked 3002 Times on 2955 Posts
Likes Given: 28

Default

Rib are on, 2 hours later than I wanted but still on.

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 10:54 PM   #260
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,727
Liked 313 Times on 311 Posts
Likes Given: 21

Default

Quote:
Originally Posted by dataz722 View Post
Rib are on, 2 hours later than I wanted but still on.
very nice
__________________
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM



Newest Threads

LATEST SPONSOR DEALS