Who's smoking meat this weekend?

adiochiro3 · Apr 20, 2014

Picked up a ham for Resurrection Sunday dinner with family and friends. Ran it on the smoker for 4 hours. The best part was the stout-based glaze I made. I basted the ham every time I added chips and lump to the smoker (every 30-40 min.). The recipe for it is:

Stout Glaze: Combine 1 bottle stout beer, 1/2 cup honey, 1/4 cup brown sugar and 2 tablespoons mustard powder. Cook over medium heat in a sauce pan until sauce is reduced by half.

It was such a hit, SWMBO "asked" if I would have any left over for drizzling on our individual servings, so I had to make a second batch for the table.

The bone-in ham turned out great.

My SIL said it was the best ham she has ever had.

Next up: split pea soup. :rockin:

betarhoalphadelta · Apr 21, 2014

Forgot to show the final product... Unfortunately (or fortunately?) my guests attacked it before I could get pictures of it after slicing...

PJoyce85 · Apr 21, 2014

Remmy said:
Prime Rib time.

Oooh please do share your process for the prime rib!!

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passedpawn · Apr 21, 2014

bwarbiany said:
Forgot to show the final product... Unfortunately (or fortunately?) my guests attacked it before I could get pictures of it after slicing...

I can help you out with some pics. Pulled the pastrami, brisket, and pork off the smoker this morning. Just sliced up the brisket for lunch for my youngest boy. It's delish. Maybe a little dry, but that's what sauce is for.

HoppyDaze · Apr 21, 2014

Remmy said:
View attachment 194561
View attachment 194562

Beautiful.

tally350z · Apr 22, 2014

passedpawn said:
I can help you out with some pics. Pulled the pastrami, brisket, and pork off the smoker this morning. Just sliced up the brisket for lunch for my youngest boy. It's delish. Maybe a little dry, but that's what sauce is for.

Would you care to share any details about the pastrami? Looks awesome..

Remmy · Apr 22, 2014

PJoyce85 said:
Oooh please do share your process for the prime rib!!

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Smoked (more like roasted) at 350F to 138F internal. Pulled and let rest for 30 minutes. Then sliced. Used two, small pieces of oak in my WSM.

Made a rub with salt, pepper and garlic powder. The crust and flavor came out perfect for prime rib (salty and peppery). Very easy to make.

therainmaker · Apr 22, 2014

Did 75 lbs of pork butt last weekend. 4 on the top, 4 underneath

DrunkleJon · Apr 22, 2014

Now that is roasting Butts. For 2 people only, right?

Remmy · Apr 22, 2014

DrunkleJon said:
Now that is roasting Butts. For 2 people only, right?

Two words: Vaccuum Sealer!

passedpawn · Apr 22, 2014

tally350z said:
Would you care to share any details about the pastrami? Looks awesome..

Here you go!

I sliced it up last night. I use a mandolin to slice it after it's been refrigerated (cold meat slices easier).

To make pastrami, you first need to make (or buy) corn beef, then cover it with a thick rub of pepper and coriander, then smoke over oak. I smoke it pretty dry so then it slices it's perfectly.

For the rub, I use the simple ingredient list from here. I cover the pastrami with yellow mustard before I apply the rub... that way I get a nice thick coating of spices that sticks well.

Here's some pics from a pastrami I made a month or two ago.

Broth for corning the beef (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html)

Full brisket flat ( ~ 12#)

Beef in double ziplock back, with broth, for about 10 days in beer fridge.

Corned beef finished.

Cut in half. Half went into crock pot for St. Pat's day. The other half turns into pastrami, below. Note it's red inside. That's from the "pink salt", the sodium nitrate that I added to the broth.

Covered with fresh ground pepper and coriander. I use whole peppercorns and coriander seed and grind them quickly in my coffee grinder.

Smoking on the weber. After about 10 or 12 hours on the smoker it will be dry and blackish. The brown color of the rub on the outside won't last.

Slicing it thin (1/16 - 1/8") on the mandolin, after refrigerating it overnight. Slice across the grain of the meat.

On a rye, with a bit of sauerkraut, swiss cheese, and brown mustard. My kids also like eating it with russian dressing (made one for my daughter last night that way).

therainmaker · Apr 22, 2014

Remmy said:
Two words: Vaccuum Sealer!

Actually took these around to farmers who let my group Waterfowl hunt on their land.

Remmy · Apr 22, 2014

therainmaker said:
Actually took these around to farmers who let my group Waterfowl hunt on their land.

That's awesome!!!

When I smoke pork butt, I usually give away a few lbs. to the local firehouse. I vac-seal the rest for nachos and sandwiches.

haeffnkr · Apr 22, 2014

After 17 hours this beauty was done.

Enjoy the meat porn
thanks Kevin

PJoyce85 · Apr 22, 2014

Remmy said:
Smoked (more like roasted) at 350F to 138F internal. Pulled and let rest for 30 minutes. Then sliced. Used two, small pieces of oak in my WSM.

Made a rub with salt, pepper and garlic powder. The crust and flavor came out perfect for prime rib (salty and peppery). Very easy to make.

Awesome. Thanks. My new WSM should be here this week and I'm trying to decide what to put on first. Wanted to try something I haven't done yet

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therainmaker · Apr 22, 2014

PJoyce85 said:
Awesome. Thanks. My new WSM should be here this week and I'm trying to decide what to put on first. Wanted to try something I haven't done yet

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Pork butts. Easiest thing to do.

PJoyce85 · Apr 22, 2014

therainmaker said:
Pork butts. Easiest thing to do.

Yea, I've done a ton of butts. Just wanted to try something new.

I'll have to see if I can even get prime rib where I'm at.

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kstone803 · Apr 22, 2014

Smoked some beef jerky this weekend and some canada goose pastrami. No pics of the pastrami though

therainmaker · Apr 22, 2014

kstone803 said:
Smoked some beef jerky this weekend and some canada goose pastrami. No pics of the pastrami though

Got a goose pastrami recipe? I do a ton of Waterfowling. Always wanted to try duck or Goose pastrami on the smoker but never have.

Quadrupled · Apr 23, 2014

passedpawn said:
Here you go!

I sliced it up last night. I use a mandolin to slice it after it's been refrigerated (cold meat slices easier).

To make pastrami, you first need to make (or buy) corn beef, then cover it with a thick rub of pepper and coriander, then smoke over oak. I smoke it pretty dry so then it slices it's perfectly.

For the rub, I use the simple ingredient list from here. I cover the pastrami with yellow mustard before I apply the rub... that way I get a nice thick coating of spices that sticks well.

Here's some pics from a pastrami I made a month or two ago.

Broth for corning the beef (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html)

Full brisket flat ( ~ 12#)

Beef in double ziplock back, with broth, for about 10 days in beer fridge.

Corned beef finished.

Cut in half. Half went into crock pot for St. Pat's day. The other half turns into pastrami, below. Note it's red inside. That's from the "pink salt", the sodium nitrate that I added to the broth.

Covered with fresh ground pepper and coriander. I use whole peppercorns and coriander seed and grind them quickly in my coffee grinder.

Smoking on the weber. After about 10 or 12 hours on the smoker it will be dry and blackish. The brown color of the rub on the outside won't last.

Slicing it thin (1/16 - 1/8") on the mandolin, after refrigerating it overnight. Slice across the grain of the meat.

On a rye, with a bit of sauerkraut, swiss cheese, and brown mustard. My kids also like eating it with russian dressing (made one for my daughter last night that way).

I want that sandwich.

PJoyce85 · Apr 26, 2014

Anyone with experience "smoking" on a gas grill?

My wife and I will be going to Canada to visit her family and they want me to make some pulled pork but they only have a gas grill.

Any tips or advice?

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FermentNEthinG · Apr 27, 2014

Sorry, my poor gas grill barely gets used anymore! I can't be of much help there.

I did make some more chicken thighs and drums for yesterday's lunch though.

ImageUploadedByHome Brew1398600890.996120.jpg

FalconsBrew · Apr 27, 2014

PJoyce85 said:
Anyone with experience "smoking" on a gas grill?

My wife and I will be going to Canada to visit her family and they want me to make some pulled pork but they only have a gas grill.

Any tips or advice?

Sent from my iPhone using Home

I'm sure it could be done, but honestly if gas grill is your only option couldn't you just bake it?

Flipadelphia · Apr 27, 2014

You can't smoke meat during the week in this thread?

blizzard · Apr 27, 2014

FalconsBrew said:
I'm sure it could be done, but honestly if gas grill is your only option couldn't you just bake it?

I have a pretty cheap gas grill and tried using one of those wood chip trays that you set on the burner. It was hard to keep temp on the gas grill and I didn't really like the wood chip tray - the chips burn fast and it was really hard to refill because it was under the grate.

Depending on what you are making, liquid smoke and a crockpot or oven can be a good substitute.

betarhoalphadelta · Apr 27, 2014

Totally possible to smoke on a gas grill. I did a great pork butt on my gas grill before getting a proper smoker...

Either put wood chips in a heavy-duty foil pouch, or get one of those cast-iron smoker trays.

Set the tray on one side and only use that burner, try to rig up a water pan if you can under the meat, and you're good to go.

PJoyce85 · Apr 27, 2014

bwarbiany said:
Totally possible to smoke on a gas grill. I did a great pork butt on my gas grill before getting a proper smoker...

Either put wood chips in a heavy-duty foil pouch, or get one of those cast-iron smoker trays.

Set the tray on one side and only use that burner, try to rig up a water pan if you can under the meat, and you're good to go.

Thanks. I'm going to give it a shot before we head over so hopefully I can get somewhat of a method down.

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Tnoodle · Apr 27, 2014

Butt just off the pit. Apple wood and head country dry rub.

brewbama · Apr 27, 2014

I broke a pork butt down for various uses. I wanted to do something different with the money muscle portion so I picked up some Fischer Wieser Raspberry Chipotle Sauce. I brined the pork a few hours then cooked the roast indirect at 350*F with some Stubb's and a chunk of Peach wood... just in time for the rain. But the show must go on. I started glazing at 175*F until 190*F internal. Early on I placed the baked sweet potatoes below the meat and the rolls are SWMBO's homemade dinner rolls made from my spent grains. Yummo! This was an awesome meal.

The WSM is workin on a slab of bacon.

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Remmy · Apr 29, 2014

Nice setup. Minus the horrible umbrella.

Who's smoking meat this weekend?

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