Who's smoking meat this weekend?

[dfess1]

as with smoking all meats, you cook to the temp.

thanks to kcbrewer and jeep for the tips of an "estimated" time frame, as i haven't smoked a chicken before.

well, i hadn't seen you post in this thread before. you give me no "here's the temp I smoke at" info, what do you want? At that point you cook to the temp, it takes as long as it takes.

 

[dataz722]

Doing a pork loin and maybe mac and cheese or a fatty on Sunday.

 

[Nightbiker]

Smoking two five and a half pound chickens, with 4 large potatoes and an undisclosed (grin) amount of corn with the shucks still on 'em (soak those things in water for a bit, then stick 'em on a grill or in the smoker, and they cook right inside the shucks).
A fellow nurse (co-worker) slipped, fell and broker her left hip, and is out for 6 wks, so I figured on smoking a chicken for her -since it takes the same amount of time to do 1 as to do more.
Will send pix up as the smoking progresses

 

[corkybstewart]

5 pounds of malt, no meat

 

[Nightbiker]

5 pounds of malt, no meat

how long do you smoke it for? What kind of wood do you use? How much of the base malt grain bill is that?
Once I get my 2ndary firebox completed (so I can generate a cold smoke) I intend to make a stab at Hickory Smoked Porter.

 

[corkybstewart]

how long do you smoke it for? What kind of wood do you use? How much of the base malt grain bill is that?
Once I get my 2ndary firebox completed (so I can generate a cold smoke) I intend to make a stab at Hickory Smoked Porter.

I'll be using pecan wood and 2 row pale, smoked for about an hour..
As for how much, last winter I smoked 10 pounds and used 5 pounds in a 10 gallon batch of helles bock(about 20% of the grain bill) and it was just right, a nice light smoky flavor. Last weekend I used 3 pounds of that same batch of pecan malt in a porter. I figured since the grain was smoked 9 months ago it had probably lost some of it's smokiness so that was about 30% of the grain bill. It's a lot smokier than I expected, even in a porter. But that's just the first hydrometer sample, it may mellow out pretty soon.
I think hickory might be little intense but maybe not. It will probably take a few batches to dial in just how much smoked malt to use.

 

[BOBrob]

Hey Brew man dan ; I have four 6lb. chicks & two 5lb. venison hams going in on monday. The venison is cold smoked for 12hrs. @135 and then 8-10 hrs. @at175 , until internal temp is 155. Then cook in the oven @350 for 2 hrs. ,let rest and serve. The chicks will go in when I raise the temp. on the hams and will slow smoke until I raise the temp. again after taking the hams out to OOOO around 225 but they stay until the internal temp. is 185. Golden brown and smellen great. You can smoke meats as fast or slow as you want; it is the insides that have to be done. I find the longer you brine and the slower you smoke the better the finish . I use both gas and a fired smoker and prefer apple , cherry , or hard maple for smoke. So my birds can take 6-12 hrs. until inside is 185 minimum. Cheers

 

[dfess1]

I'll be using pecan wood and 2 row pale, smoked for about an hour..
As for how much, last winter I smoked 10 pounds and used 5 pounds in a 10 gallon batch of helles bock(about 20% of the grain bill) and it was just right, a nice light smoky flavor. Last weekend I used 3 pounds of that same batch of pecan malt in a porter. I figured since the grain was smoked 9 months ago it had probably lost some of it's smokiness so that was about 30% of the grain bill. It's a lot smokier than I expected, even in a porter. But that's just the first hydrometer sample, it may mellow out pretty soon.
I think hickory might be little intense but maybe not. It will probably take a few batches to dial in just how much smoked malt to use.

Are you using a dedicated smoker for this, or did you thoroughly clean out your smoker before doing the grains? Just wondering if you're getting any "meat" flavor in there from a smoker that has been used as such for a while. What temp did you smoke it at? Did you try to get the grain spread out as thin as possible (multiple sheets), or just dump a bunch in something like lasagna tins? I'm very intrigued into trying this.

 

[arturo7]

Tossing a couple briskets on the offset this evening. Smoke them 4-5 hours then finish them overnight in the oven. Tomorrow will be a good day.

 

[passedpawn]

10# bottom round beef and 2# pork tenderloin, sous vide. Mmmm. Pork right now, beef tomorrow.

 

[arturo7]

Just laid the briskets side-by-side. Cuisin' at 230.

 

[FromZwolle]

couple of chickens yesterday for a church harvest party. big hit.

 

[arturo7]

Pulled the twins off the smoker around midnight and stuck them in the oven at at 220. I woke up this morning to a glorious aroma. Internal temp was around 180. I just raised the oven heat to 250 to finish them off. Should be ready for an afternoon feast.

 

[GodsStepBrother]

Smoking a 12lb brisket, 6 hours into the smoke and it looks delicious. Having my family come over in the evening.

 

[richbrew99]

Doin a turkey on sunday. Got some Apple and Pear wood from a buddy, should be awesome.

 

[Jester]

Doin a turkey on sunday. Got some Apple and Pear wood from a buddy, should be awesome.

Always wanted to put a turket on the UDS. Maybe one day... Did you brine?

 

[arturo7]

3 racks of pork ribs and 2 chickens on Sunday.

 

[FromZwolle]

cheese stuffed meatballs tomorrow.

 

[GodsStepBrother]

Everybody is dropping off a different meat product at my house on Saturday. Sunday I am waking up at 5am turning on the fire, having a cup of coffee and a smoke to kick off the smoking.

My brother is bringing in a Boston Butt, my father a brisket, I got the ribs, a good friend said he will supply some chickens and finally another friend is bringing sea food. I have never smoked any kind of fish so we will see what happens. I must do research.

 

[Toga]

I tossed 2 butts on my UDS a couple hours ago to bring to the brew day at our LBHS tomorrow Its sitting at 225 and should sit there for the next 6 hours until they are done

 

[richbrew99]

Always wanted to put a turket on the UDS. Maybe one day... Did you brine?

Yep, brining right now....
•1 gallon water
•1 cup coarse Kosher salt
•3/4 cup soy sauce
•1/2 cup white sugar
•1/2 cup brown sugar
•1/2 cup honey
•1/2 cup apple cider vinegar
•4 tablespoons black pepper
•3 - 4 tablespoons chopped garlic

from http://www.cookshack.com/brining-101
Smokin Okis's Holiday Brine.
I left out the All spice and the tenderquick and I cut the salt in half from his recipe cause the turkey had the solution injected.

 

[funkadelicturkey]

craving some smoked brisket but everywhere I go it is +$5 a pound. any advice on where in northern Virginia I find some reasonably priced brisket? During the summer Target had packer cuts for 1.69 per pound...also looking forward to trader joes offering turkeys on 11.9.11, antibiotic/hormone free for $1.99/lbs

 

[dfess1]

sams club? I haven't checked their prices in a while though..

 

[KCBrewer]

30lbs of baby backs going on the smoker in T minus 4 hours. :rockin:

 

[corkybstewart]

Just put a small pork shoulder on the smoker. Later I'll add a couple of salmon fillets to smoke for tomorrow's grilled seafood dinner here at the house.

 

[toolboxdiver]

Ened up doing 45 ABT's, some burgers, smoked sausage, grilled some steaks and did a small louisianna crab and shrimp boil. The Toolbox Philly Phall Phollege Phestival was awesome. Zeus would have been jelous of the spread

 

[lschiavo]

Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.

This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER

 

[FromZwolle]

Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.

This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER

you know what they say, don't poison the mods!

 

[Yooper]

Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.

This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER

I was just checking to make sure you're up, and working on my dinner!!!!

And not killing me works for me.

We don't have a designated driver tonight, so Bob's goal is to keep us both sober. I guess I'd be sober for moral support.

 

[lschiavo]

I was just checking to make sure you're up, and working on my dinner!!!!

And not killing me works for me.

We don't have a designated driver tonight, so Bob's goal is to keep us both sober. I guess I'd be sober for moral support.

Pork has been on for an hour and a half already. I've been tweaking the smoker ever since. It was running a little hot. Finally fixed it with a little duct tape.

Too bad...no DD. I guess you guys are still pretty cool sober.