Who's smoking meat this weekend?

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ebbelwoi

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Picked up a pork shoulder at Costco on Monday, trimmed and dry-brined on Wednesday, then sous vided from Thursday to Friday (26 hours). My next step is usually to smoke with a chunk of Japanese cherry blossom wood (sakura) at 110C/230F for 4-5 hours, but it was way too windy to smoke with heat (charcoal/gas), so I used a brick of compressed hickory sawdust. You just light it and it smokes for about 90 minutes, with no extra heat necessary.

After that, I put it in our tiny Japanese oven for 3 hours at 110C/230F, and it developed this nice bark without any additional moisture loss. The kitchen still smells amazing a couple hours later, but if I'm telling the truth, I would've liked a little more smoke on the meat. The sawdust bricks are convenient, but I don't get nearly the amount of smoke from them as I do from chunks of solid wood.

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Getting an early jump on the weekend. 9 lb bone-in butt prepped yesterday with Aaron Franklin's injection recipe, then this morning rubbed it with Memphis style and "Sweet Chicago Heat" rubs that my wife makes. Also smoking a block of cream cheese coated with everything bagel seasoning and later I'll be tossing some heads of garlic in there.

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the cream cheese was a big hit, though the apple/cherry pellet mix I used was a bit light on the smoke. Next time I'll get more aggressive with the seasonings and use hickory.
 

BrewerBrad82

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Rarely post anything these days, but I generally keep up with this thread.

My old electric cabinet smoker rusted out to the point of no return, so I decided to build a new smoker. My UDS build:
 

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Oldskewl

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the cream cheese was a big hit, though the apple/cherry pellet mix I used was a bit light on the smoke. Next time I'll get more aggressive with the seasonings and use hickory.

I love smoked cream cheese. I have only used BBQ rub though. May have to try the Everything Bagel Seasoning. And the garlic too!!
 

betarhoalphadelta

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Dang @Jayjay1976 that looks delicious!

What's the process (i.e. set temp, etc)? Have you made pizza on an outdoor grill/oven before, and how did this compare?

I've done pizza in the Big Joe before, but it always seems hit or miss when I do it. I can never seem to get the temps/etc right. Every once in a while I'll absolutely nail it, but more often it's never quite up to my standards. If you can nail that on your first attempt, it either means you're really talented or it's an "easy button" for pizza.
 
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Dang @Jayjay1976 that looks delicious!

What's the process (i.e. set temp, etc)? Have you made pizza on an outdoor grill/oven before, and how did this compare?

I've done pizza in the Big Joe before, but it always seems hit or miss when I do it. I can never seem to get the temps/etc right. Every once in a while I'll absolutely nail it, but more often it's never quite up to my standards. If you can nail that on your first attempt, it either means you're really talented or it's an "easy button" for pizza.
This is way OT and belongs in the pizza making thread but..

Grill was set to 450f for the first burnt pie, we weren't prepared for it to cook so fast and were scrambling to assemble the second. I turned it down to 400 for the second one so it had a bit more time to cook the sauce and toppings before the crust got too dark. This is my very first experience cooking pizza like this, we were so happy with the results using store bought dough that I might not even bother making my own haha. Other than that it was mostly luck!!
 

Oldskewl

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First time smoking a tri tip. Happy with the outcome. Smoked at 210F until 135F Internal temp. Then seared in a cast iron pan for about 6 min per side to about 142F IT. Sorry for the poor plating pics, it was time to eat! Lol!
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betarhoalphadelta

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This is a good one...


A little heat, a little sour, should cut through the sweetness of teriyaki and the richness of pork belly. Really quick and easy.

I was going to say that the only ingredient that you might have trouble finding is Chinese Black Vinegar, but then I saw your location is San Francisco, so I'm pretty sure you'll have no problems lol.
 

Nick Poggetti

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@betarhoalphadelta - Thanks for the suggestion. The wife ended up overruling my suggestion of that recipe, but she ended up making a raw slaw with cabbage that probably gave a lot of similar flavors.

Ended up being great. I cut the pork belly into bigger than normal sized chunks, and the mix of trader joes soy-yaki sauce, sriracha, some spices and other things I can't recall adding turned out to be a great flavor.

Neat that @Jayjay1976 we did a similar style pork belly!

Salt, meat church all purpose rub, ~250F for about 4.5 hours with cherry chunks. Pulled off, glazed with the above sauce and back on for about an hour.

Cooked on my Kamado Joe.

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DBhomebrew

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Set 8.5# of pork belly into the cure for next weekend. If I'm firing up the smoker for that I might as well fill the other shelves. Made up a pint of Meathead's Memphis Dust destined for a butt and a few racks of St Louis ribs. Maybe a chicken too.
 
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