Who's smoking meat this weekend?

Dfitz · May 29, 2016

Johnnyruk said:
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My first attempt at home cured pastrami for a cookout today. Smoked it for 12 hours yesterday

I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.

If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

blizzard · May 29, 2016

Dfitz said:
I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.

If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

Do you have any more info on this? Is it the same cure and process as with beef?

user 224599 · May 29, 2016

Brisket resting in Big Bad Beef Rub and yellow salad mustard. Breaking in a new smoker tomorrow.

Dfitz · May 29, 2016

blizzard said:
Do you have any more info on this? Is it the same cure and process as with beef?

Yes it's the same cure. I spice my pestrami differently. You can use a boneless butt. I'm sure that would work fine.

jammin · May 29, 2016

Baby Back Ribs & a home brew :mug:

brewbama · May 29, 2016

St Louis cut spares, corn bread, Cole slaw, and doctored up baked beans. Chears!

Imagine that --I can't post a photo

applescrap · May 29, 2016

jammin said:
Baby Back Ribs & a home brew

Cool pic

gotbeer74 · May 29, 2016

Just pulled a pork butt off the Royall smoker for Cuban sandwiches.

wobrien · May 29, 2016

I did a brisket for the first time yesterday. Salted it over night then used a rub I got off of amazingribs.com. Didn't like the rub, can you all recommend a good recipe?
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5.5lbs smoked at 225° for almost 8.5 hrs. Just melts in your mouth.

castermmt · May 29, 2016

Salt, Pepper and a little garlic powder. works for me. Franklin says he just uses Salt and Pepper.

brewbama · May 29, 2016

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unionrdr · May 30, 2016

Got a dozen country style bone-in ribs in the pit a lil bit ago with my own Memphis-style rub. Combo of seasonings with light brown sugar has a fruity/citrusy background flavor that's rather pleasant. I let'em soak the sugary seasonings in while we got the pit ready. Rub works better when it has time to soak in a might. With rice pilaf from yesterday in this mojito something-or-other sauce from crock pot thighs yesterday & roasted corn. Will need to get a pic about 5:45...

singybrue · May 30, 2016

Some ABT's on the Homer J mini smoker.

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BaylessBrewer · May 30, 2016

Made some pulled pork today. Turned out fabulous!! View attachment ImageUploadedByHome Brew1464645694.010027.jpg
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brew703 · May 30, 2016

Butt & Ribs
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smit70136 · May 30, 2016

Fresh ground lamb seasoned with herbs de Provence, garlic, salt, pepper, and a swig of Malbec. Topped with grilled red onion, applewood smoked bacon, melted Gouda, cherry habanero sauce, and a fried egg. Dipped the buns in bacon grease and toasted over the remaining hickory and pecan coals. Result - a burger worthy of this great holiday.View attachment ImageUploadedByHome Brew1464660306.653742.jpg View attachment ImageUploadedByHome Brew1464660333.200058.jpg

jrgtr42 · May 30, 2016

singybrue said:
Some ABT's on the Homer J mini smoker.

anyone else think he should paint it like a Minion? :ban:

DrunkleJon · May 31, 2016

Dfitz said:
I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.

If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

That is some beautiful looking meat there.

grrickar · Jun 1, 2016

Smoking pork butts for a grad party to feed 60 ppl. Homebrew and pulled pork - what could be better?

BikerBrewer · Jun 2, 2016

Did some ribs and sides on my day off.

Homercidal · Jun 2, 2016

jrgtr42 said:
anyone else think he should paint it like a Minion?

Hell no! It's perfect the way it is!

Homercidal · Jun 2, 2016

Best way to smoke chicken? I want (need) to use my smoker this weekend. Have a hankering for chicken.

Was thinking about brining it overnight or so before smoking.

weirdboy · Jun 2, 2016

I'm not a fan of brining chicken because it tends to soften the meat up too much for my taste. I usually spatchcock the chicken and then do a dry rub, letting it come to room temps while I get the smoker ready. At the end of the smoke I either remove the water tub (I use a Smokey Mountain) and crank up the heat substantially on the smoker, or finish it in the oven for 10-15 minutes at high heat to get the skin crispy.

Chickens don't take too long, especially when you flatten them out.

HoppyDaze · Jun 3, 2016

weirdboy said:
I'm not a fan of brining chicken because it tends to soften the meat up too much for my taste. I usually spatchcock the chicken and then do a dry rub, letting it come to room temps while I get the smoker ready. At the end of the smoke I either remove the water tub (I use a Smokey Mountain) and crank up the heat substantially on the smoker, or finish it in the oven for 10-15 minutes at high heat to get the skin crispy.

Chickens don't take too long, especially when you flatten them out.

This

bob1852 · Jun 3, 2016

Yep, spatchcock a whole bird, and roast at ~325-350 until done (~40 minutes at most?) with smoke wood of your choice.

In my opinion, "low and slow" doesn't apply to poultry...

Oldskewl · Jun 3, 2016

I usually use this rub and smoke at 250 for 2 1/2 hours. Then transfer to the oven or grill at 375 for 10-15 minutes to crisp the skin. Turns out great.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/applewood-smoked-chicken-recipe.html. Just be careful, white meat cooks faster than dark. Opposite of what I would have thought.

Sourz4life · Jun 3, 2016

Cold smoking some black angus tenderloin tomorrow.

Oldskewl · Jun 3, 2016

Smoking some salmon tomorrow. Most likely Brisket on Sunday.

JonM · Jun 5, 2016

I haven't run my smoker since New Year's Eve, and I'm so excited to do some baby backs today, along with some veggies that I'll grill on the kettle.

BrewinBromanite · Jun 5, 2016

jamaral141989 said:
Cold smoking some black angus tenderloin tomorrow.

Was this just to impart some smoke, to grill as usual later?

Brizzo · Jun 5, 2016

Got a pork butt on the big green egg- started it at 0600 and hoping to enjoy by 1800

Johnnyruk · Jun 6, 2016

Dfitz said:
I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.

If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

That's crazy! What's the difference in the rub? I used coriander, pepper, mustard, garlic, paprika and onion.

applescrap · Jun 8, 2016

Check this fail out. Got a quick fire going for dinner and shoved the coals under grate. Ok no problem. Well the little bit of wood left started smoldering. I thought great smoke the meat. Yeah no, thats not tbs, and pine doesnt quite taste like hickory.

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BaylessBrewer · Jun 8, 2016

Pine sap is poisonous I think when burned. Don't quote me but I think I read it somewhere

wobrien · Jun 10, 2016

Tried a reverse-seared ribeye on the WSM for the first time. 200° for 45min brought it from room temp to 115° internal. Let it rest and took the middle section out of the WSM and seared it.

It was ok, not great. Too smokey and not as tender as I hoped. I'll try again with no wood and maybe lower temp for longer.

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HoppyDaze · Jun 11, 2016

wobrien said:
Tried a reverse-seared ribeye on the WSM for the first time. 200° for 45min brought it from room temp to 115° internal. Let it rest and took the middle section out of the WSM and seared it.

It was ok, not great. Too smokey and not as tender as I hoped. I'll try again with no wood and maybe lower temp for longer.

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Steak in the smoker is never as good. The smoke steals/overpowers the natural beef flavors

Elkobrewer · Jun 11, 2016

Doing a 13 lb brisket tomorrow for my sons 19th birthday

BrewinBromanite · Jun 11, 2016

Wife on a whim picked up a 2.5 lb brisket... Not even sure what to do with it. Anyone ever smoked one so small? Would definitely add a couple racks of ribs along with it, but wondering if it would dry out too much. 250 smoker temp till 200-ish internal meat temp is what I'd normally do.

wobrien · Jun 11, 2016

HoppyDaze said:
Steak in the smoker is never as good. The smoke steals/overpowers the natural beef flavors

Yeah, I should know better

lschiavo · Jun 12, 2016

Kebabs tomorrow. I built a special pit . Lamb, sirloin and some mystery beef for meats. Lots of veggies too. I'm excited. I'll be back with pics.

Who's smoking meat this weekend?

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