Who's smoking meat this weekend?

BadDeacon said:

That looks fantastic!!!

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Thanks Deacon. I've used electric for a few years and this blew it out of the water. The smoke ring was the best I've ever had and a simple rub of salt, pepper, and garlic yielded great results. The family destroyed it so I'm happy.

Started a 10 lb Boston butt yesterday at 5am for a gathering at my house at 7pm. Smoked it with cherry and Apple until 165 internal temp then wrapped and finished it in the oven. For some reason the electric smoker stopped right at this temp. Came out awesome. I was surprised by the bark given it was finished in the oven. I over bought, so I've got tons of left over.

Threw some pork tenderloin on a bit ago. Adding some asparagus later. Pics coming when it's done.

Boooooo. Overall a disappointment. The meat came out OK. Not much smoke and over spiced from the rub. A little too much cayenne. The asparagus was the worst. I know not to smoke veggies with mesquite now. Soooo gross. The potatoes and mushrooms came out great though.

Forgot to post pic.

Need some advice. I'm smoking a butt tomorrow and have a whole cut up chicken I need to use. Do I have to brine it? Anyone care to offer any tips for smoking chicken pieces?

Thanks

MedicMang said:

Boooooo. Overall a disappointment. The meat came out OK. Not much smoke and over spiced from the rub. A little too much cayenne. The asparagus was the worst. I know not to smoke veggies with mesquite now. Soooo gross. The potatoes and mushrooms came out great though.

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As long as you learned!
I almost always learn something each time I smoke.


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MedicMang said:

Boooooo. Overall a disappointment. The meat came out OK. Not much smoke and over spiced from the rub. A little too much cayenne. The asparagus was the worst. I know not to smoke veggies with mesquite now. Soooo gross. The potatoes and mushrooms came out great though.

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I try to avoid mesquite. Too dominant a flavor. I stick to apple and hickory almost exclusively.

PJoyce85 said:

Need some advice. I'm smoking a butt tomorrow and have a whole cut up chicken I need to use. Do I have to brine it? Anyone care to offer any tips for smoking chicken pieces?

Thanks

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Just coat it with rub tonight and it's good to go.

HoppyDaze said:

I try to avoid mesquite. Too dominant a flavor. I stick to apple and hickory almost exclusively.

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Yep. The strong flavor and the fact that it burns really hot make it ideal for grilling, but terrible for smoking.

JuanMoore said:

Yep. The strong flavor and the fact that it burns really hot make it ideal for grilling, but terrible for smoking.

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Besides, if you want mesquite BBQ, just get this...

I smoked 3 racks of back ribs Friday, then the wife and I made pulled pork rib sandwiches for lunch today.

HoppyDaze said:

Just coat it with rub tonight and it's good to go.

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Whew, thanks. Sounds easy enough.

Smoked an 8.5lb Boston on Saturday for a party. Ended up taking 14 hours and was unbelievably tasty. Went really well with the keg of the Zombie Dust clone that I tapped for the event.

It was a good weekend.

After a few hours of YouTube and some reading, I decided it was time to try out the Big Poppa!
(Won right here on HBT, so y'all are the first to see the rewards.)


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Ah i should take some pics next time. I did a 18 hour smoke @ 225 on a couple 10lb Boston butts for the 4th.

Cured and smoked some belly bacons. ~8/9 hours on light apple wood smoke Saturday while doing chores.





Turned out great!

I like the meat to fat ratio on those bacon. wood eat.

I've got a chuck roast on the smoker right now. I am making the pulled beef that FalconsBrew posted about here since it looked so tasty.

Rather than using 3 jalapenos, I am switching out 2 of the jalapenos for pasilla peppers, which still have a bit of spice but not nearly as much, and they also add a great additional texture and flavor in these types of dishes. Also, for a bit of color and variety, I am using red peppers instead of the green peppers suggested in the original recipe since there is already plenty of green stuff going in.

Here's the chuck ready to go in:

Pulled beef came out FANTASTIC!

I will definitely be making this one again.

Going to put a couple chickens on the WSM later this afternoon. Got them sitting in a simple brine right now. Heck, I might walk over to the butcher shop and grab a couple bratwurst to put on the fire. I'd hate to let any unused space on the grill grate be wasted.

JonM said:

Going to put a couple chickens on the WSM later this afternoon. Got them sitting in a simple brine right now. Heck, I might walk over to the butcher shop and grab a couple bratwurst to put on the fire. I'd hate to let any unused space on the grill grate be wasted.

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Absolutely well thought out lol!!
2 big racks of baby backs going on when the WSM gets up to temp.

Final results rendered fall off the bone tenderness. My preference. Utilized the 3/2/1

Fatty.

Smoked a Costco bacon-wrapped pork tenderloin. After smoking to 145 IT, I tested it about 25 minutes then crushed up the bacon on the hot grill.

I grilled some butter/tarragon sweet corn to serve along side, as well as some store-bought dolmades and Greek pasta salad.

Yum!

That looks awsome..ok..the m hungry

JonM said:

I'd hate to let any unused space on the grill grate be wasted.

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Me too. I usually make WAY too much food cause I load up both racks in my smoker. Foodsaver and freezer gets most of it. I have two grown boys that fix that problem pretty quickly.

After I smoked a pair of chickens and after we had finished eating, the skies opened up with a really impressive downpour. Thanks to a trick I read here, I ran out and turned the middle section of the WSM upside down. (After removing the racks and water pan, of course). That did a great job of keeping water out of the bottom section - dry as a bone this morning!

I don't get it. How does turning the middle section upside down do anything? It is essentially a hollow cylinder.

When it rains here (admittedly, not very often), I just make sure the cover is on the smoker...

It's the way the pieces fit together. Normally the bottom of the middle section slides into the bottom section and would allow water to run down the side of the smoker and into the bottom section.

If you turn it upside down, the middle section will fit over the bottom section and water won't run in. The top part will be hot enough to evaporate the water before it reaches the bottom to pool up.

weirdboy said:

I don't get it. How does turning the middle section upside down do anything? It is essentially a hollow cylinder.

When it rains here (admittedly, not very often), I just make sure the cover is on the smoker...

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When right side up the lid goes inside the center section and water can get in. When upside down the lid goes over the center section and the rain stayes outside. Same seems to apply to the bottom, when right side up the center piece goes inside the bottom, upside down it goes over and around.

I think it is designed this way to not pinch/cut your probe wires so much.

coming soon: USDA Prime Brisket. ($3.99/lb btw)

HoppyDaze said:

Just coat it with *lube tonight and it's good to go.

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Fix't it for ya.

Hey, wait a sec, am I still in the boneyard...?

calebstringer said:

coming soon: USDA Prime Brisket. ($3.99/lb btw)

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I really need to smoke up one of these.

DrunkleJon said:

I really need to smoke up one of these.

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I'm going to smoke this one Texas style. Only black pepper and course salt

I need to make it into a Costco... Whole packers around here are damn near impossible to find!

Flats I can get.. and even then they are choice and just the flat, and it's $7.99 a pound. At that price, I may as well get the whole brisket, and pay a little more per pound and get a Snake River Farms wagyu prime brisket.

FATC1TY said:

I need to make it into a Costco... Whole packers around here are damn near impossible to find!

Flats I can get.. and even then they are choice and just the flat, and it's $7.99 a pound. At that price, I may as well get the whole brisket, and pay a little more per pound and get a Snake River Farms wagyu prime brisket.

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Ya I hear ya. I can't believe I found those. My local costco stopped carrying packers a long time ago. They have choice flats, but they're 6-7/lb. Went into a newly opened costco and saw them. I was super close to asking for all they had in the back....

I haven't used SNF before, but I have ordered from Marx foods. Came out just a little under 9-10/ lb for their wagyu. Super good brisket. Theirs comes from Australian beef.

I know its not meat, but this is what I will be smoking one on. My newly built (by me) UDS

I built a 17g coal basket for it....will hold 50+ lbs of charcoal if I want. At 30lbs, it held temp for over 30 hours, and still had hot coals in it after 72.

Once I put it through a couple trials, Im going to get it powder coated. Should be great!

calebstringer said:

I know its not meat, but this is what I will be smoking one on. My newly built (by me) UDS

I built a 17g coal basket for it....will hold 50+ lbs of charcoal if I want. At 30lbs, it held temp for over 30 hours, and still had hot coals in it after 72.

Once I put it through a couple trials, Im going to get it powder coated. Should be great!

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Too much air getting in the 4 1/2" (?) pipes? - I notice you have at least one capped off.

mattd2 said:

Too much air getting in the 4 1/2" (?) pipes? - I notice you have at least one capped off.

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No, not at all. I have four, 3/4" inlet pipes. All four are wide open when bringing it up to temperature. Then I cap two, and fine tune my temp with the ball valves.