Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
LinkBack Thread Tools
Old 11-03-2012, 02:02 AM   #811
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,221
Liked 719 Times on 508 Posts
Likes Given: 51

Default

TWO pork butts. One with a simple salt and pepper rub for slices, the other with a BBQ rub for pulling.

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
NordeastBrewer77 Likes This 
Reply With Quote Quick reply to this message
Old 11-03-2012, 02:04 AM   #812
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 1,975
Liked 48 Times on 40 Posts
Likes Given: 23

Default

Just put a 10lb whole packer brisket on the kamado. I'm following amazingribs.com recipe. It started out about 11.5 lb before I trimmed the fat. It'll rock out at ~225F til the stall then I'll utilize the Texas Crutch. I added a few fresh chunks of an oak bourbon barrel for some flavor.

__________________
Gaptooth Brewhouse
pickles is offline
NordeastBrewer77 Likes This 
Reply With Quote Quick reply to this message
Old 11-03-2012, 02:39 AM   #813
drewnasty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 5
Liked 1 Times on 1 Posts

Default

Smokin 2 slabs of baby backs on the weber smokey mountain

__________________
drewnasty is offline
NordeastBrewer77 Likes This 
Reply With Quote Quick reply to this message
Old 11-03-2012, 02:59 AM   #814
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Maybe, just maybe I will smoke some whole salmon fillets while I brew this weekend.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 03:59 AM   #815
backdeckbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 9
Default

Cold smoking some lake trout and smoking a pork butt for some pulled pork sammies.

__________________
backdeckbrewing is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 12:01 PM   #816
smooth
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smooth's Avatar
Recipes 
 
Join Date: Sep 2012
Location: near Rochester, NY, New York
Posts: 145
Liked 10 Times on 9 Posts
Likes Given: 2

Default

Not me, but my brother-inlaw brined and smoked some porkchops the other weekend.
WOW! I want some more.

__________________
smooth is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 01:07 PM   #817
bonsai4tim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: raleigh
Posts: 158
Liked 4 Times on 3 Posts

Default

Done this morning---over night cold smoke of 1/2 pork belly. 2 weeks in the fridge with Pink Salt, kosher salt, brown sugar and pepper.

Over night in the smoker (was only 40 F outside last night) cold smoke with trager apple pellets

t

__________________
bonsai4tim is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 01:40 PM   #818
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 1,975
Liked 48 Times on 40 Posts
Likes Given: 23

Default

Well i couldn't get the temp below 250 and the brisket is done already. Probably should have waited til 3am or 4am to put it on. Oh well, it's resting in a cooler until ready to eat later on.

__________________
Gaptooth Brewhouse
pickles is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 12:37 PM   #819
Genuine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Putnam, CT
Posts: 379
Liked 53 Times on 44 Posts
Likes Given: 2

Default

I think I'm gonna pick up some ribs shortly and get them on the smoker

__________________
Petey Photography CT Beer Trail
Genuine is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 04:23 PM   #820
Genuine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Putnam, CT
Posts: 379
Liked 53 Times on 44 Posts
Likes Given: 2

Default

Couldn't find ribs so I opted to do a smoked pork tenderloin and some wings for the game. I used my favorite pork rub on the tenderloin and used webers beer can chicken seasoning rub on the wings. Should be pretty good!

__________________
Petey Photography CT Beer Trail
Genuine 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 02:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM