Who's smoking meat this weekend?

Beef and pork and lamb are all very good smoked, but so is fish. I just love it.

Food porn? Darn straight! Please post finished pictures. What type of fish? Salmon?
Oh, and send me some!

ChefRex said:

Food porn? Darn straight! Please post finished pictures. What type of fish? Salmon?
Oh, and send me some!

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Yea, that's salmon. Coho or silver, it's the same thing. They do smoke up really nicely since they're so oily. There's nothing as nice as some smoked fish, cheese, and some homebrew during the winter. Prolly some good sci-fi too.

Biergarden said:

Beef and pork and lamb are all very good smoked, but so is fish. I just love it.

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Oh my, that's an incredible smoker!

A 3.5 pound Tri tip is going in the smoker Sunday morning around 0600 hours.I will dry rub it tonight, and leave it in the open fridge so a good pellicle will form to hold the smoke. If I remember right before going on the smoker, I'll shoot it full of apple juice to help keep it moist and juicy. To be honest, I have never shot a tri tip with apple juice before smoking, but I see a lot of the seasoned pros doing it in competition. If I don't get the results I want, I will try some other method the next time. One tri tip is not too precious to be used to learn a different technique.

Biergarden said:

Beef and pork and lamb are all very good smoked, but so is fish. I just love it.

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We just need your address so we can arrive when the smoking is complete.

That is one serious smoker, or should I say smokehouse. Care to tell us more about it?

I put my 16 lb whole packer brisket on this morning. I used a simple kosher salt and fresh ground pepper rub along with some Worcestershire sauce.


Smoking on my UDS

I am smoking something for the Packers/Bears game for sure - just need to have the guests of honor (my little nieces) tell me what they'd like.

TrainSafe said:

We just need your address so we can arrive when the smoking is complete.

That is one serious smoker, or should I say smokehouse. Care to tell us more about it?

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Yes, that's a smokehouse. I use it for just about everything because it creates cold smoke. Especially this time of year. That's coho salmon hanging there right before I turned the smoke on. Depending on how you do it, it can be further dried in there over a few days of cooler weather, or just smoke for
6-8 hours and canned. Of course then it's pressure cooked.
One of these days I'll try smoking some malt and brewing with it, but I haven't gone down that road yet.

Anyways, it's 4'x4'x8' and I use an electric element to heat the wood chip.

Three slabs of baby backs will be going on the smoker in about 30.

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Smoking short ribs in a few days. Just picked up some.

JonM said:

I am smoking something for the Packers/Bears game for sure - just need to have the guests of honor (my little nieces) tell me what they'd like.

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Orders received: Got a nice pork butt and some perfect rolls from the local baker. Pulled pork sammiches tomorrow!

After 10-1/2 hours on the smoker, and another 1-1/2 hr in the faux cambro, it is ready to cut and serve.




Yummy!

I feel much better now!

BTW those ribs weren't as tender as I'd have liked. Of course, with ribs the question is always whether they were overcooked or undercooked. Can anyone tell from the pics?

I did the 2-2-1 method at 225, then glazed them with sauce over high heat on the grill. I'm guessing they were overcooked, but I didn't get great pull-back like I do on spares, even with the foiling. I also did the foiled part of the cook with meat facing down rather than up, if for no other reason than I saw Aaron Franklin do it on the youtube BBQ w/ Franklin series... They were foiled with apple juice and nothing else.

Thoughts?

bwarbiany said:

BTW those ribs weren't as tender as I'd have liked. Of course, with ribs the question is always whether they were overcooked or undercooked. Can anyone tell from the pics?

I did the 2-2-1 method at 225, then glazed them with sauce over high heat on the grill. I'm guessing they were overcooked, but I didn't get great pull-back like I do on spares, even with the foiling. I also did the foiled part of the cook with meat facing down rather than up, if for no other reason than I saw Aaron Franklin do it on the youtube BBQ w/ Franklin series... They were foiled with apple juice and nothing else.

Thoughts?

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Beef ribs?

Late post... Christmas pork loin wrapped in a bacon weave and smoked with plum wood. Yum!

Yum

pharmer1 said:

Late post... Christmas pork loin wrapped in a bacon weave and smoked with plum wood. Yum!

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Nice weave, any pics of the cut? I bet it was awesome.

Just put two Butts on the WSM this morning, been on about 4 hours as of now.

Melana said:

Beef ribs?

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Pork baby backs...

Perhaps a longer foil rest next time?

bwarbiany said:

Pork baby backs...

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I watch for the meat to pull back from the bone, much like what you see there in your pics. But when I think they are done, I twist the rack. If the meat doesn't start to split between the bones, and pull cleanly off the bone, it goes back on the smoker for another hour.

I've got 3 butts and 3 racks of BB on the WSM right now. butts have been going since 8am, ribs since 1.

I put a rub on my ribs, but I don't put any sauce on them until they are done. I don't foil them ever on the grill. I cook at 225-250 for 4-5 hours. If they are done before we are ready to eat, I add sauce and wrap in foil and put in warm oven.

bigjohnmilford said:

Nice weave, any pics of the cut? I bet it was awesome.

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Forgot to take pictures of the cut, but it came out really good.

Yikes. Wrong thread.

A buddy brought in some sauce from Kansas City. Put it in some spares and boy was it good!

I got 2 racks of baby backs rubbed down and ready to go on the smoker tomorrow. I've drug my feet on getting a WSM so I'm still using my Masterbuilt electric. I'll hit them for 3 hours of smoke then finish them in the oven in foil. 225 for the duration till they nearly fall off the bone. BBQ and under the broiler for a few minutes. No bark on it but tenderness is more important to us. Ribs and IPAs to ring in the new year
Nice smoke penetration Jammin'!

jammin said:

A buddy brought in some sauce from Kansas City. Put it in some spares and boy was it good!

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Bryants or Gates?

Gates I think(got it in a mason jar). Never tasted a sauce like that and I really dig it

@ EHV - thanks, I smoked em' on my Memphis Select pellet smoker

jammin said:

Gates I think(got it in a mason jar). Never tasted a sauce like that and I really dig it

@ EHV - thanks, I smoked em' on my Memphis Select pellet smoker

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Either one would be great, both places are amazing. I actually just ate at Arthur Bryants on Saturday, probably the best pulled pork ive ever had

EHV said:

I got 2 racks of baby backs rubbed down and ready to go on the smoker tomorrow. I've drug my feet on getting a WSM so I'm still using my Masterbuilt electric. I'll hit them for 3 hours of smoke then finish them in the oven in foil. 225 for the duration till they nearly fall off the bone. BBQ and under the broiler for a few minutes. No bark on it but tenderness is more important to us. Ribs and IPAs to ring in the new year
Nice smoke penetration Jammin'!

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Had some of the ribs tonight. My son was throwing the bark away... for shame!

Smoking a tri tip tomorrow. Got some prime 2inch thick ribeyes and lobster tails going tonight

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My son requested a fatty to go (back to college), so we wrapped eggs, waffles, cream cheese, strawberry jam and syrup. Smoked it along with butternut squash (for a soup) and spaghetti squash (for ?) since I had room on the grill.

Brisket end and flat 2 hrs at 275, 1 hr wrapped in foil @300*, 45mins @250 uncovered. Served with a hill farmstead abner clone poured from my kezzer that we built over the holidays, and grand funk playing in the background. Feelin alright!!

My wife got me an electric smoker for Xmas. This thing is awesome! Set it and forget it. I've done 2 pork putts and baby back ribs so far. Next is hooking up the cold smoker and making smoked cheese and fish.

Does anyone know about fatties?
Can I put regular waffles in it, or will they become too soggy?
Should I fry hash browns a little or put them in frozen?

Defrosting a 3.5 lb slab of beef back ribs (4 ribs with decent amount of rib eye meat left on) for the smoker tomorrow.

I've never done beef back ribs. Any tips?

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Another two 8 pounders to fees the guys at the station.

Looks great! All our cook ever makes is baked chicken, or tacos. We got a spot on the truck if you want to transfer

Haha, gotta get his butt in gear and experiment!