Who's smoking meat this weekend?

[shoengine]

15lb brisket, mesquite wood. So far, most meat I've done at one time. Never got to taste it, although the camping buddies said it was tasty.

 

[Kent88]

Your camping buddies stole your brisket?

Do you need some kind of lock for your smoker? How do you still consider them friends?

 

[betarhoalphadelta]

 

[shoengine]

Your camping buddies stole your brisket?

Do you need some kind of lock for your smoker? How do you still consider them friends?

Plans changed when my wife broke her leg. I felt the honorable thing to do was to still give them the brisket.

Still not sure if that was the right decision!

 

[Kent88]

Hope she has a speedy recovery, and your friends replace your brisket.

 

[TheDudeLebowski]

Sounds like there was drinking involved. The brisket not the wife Hope for a speedy recovery

 

[YeastFeast]

Has anyone ever done a meatloaf on a Weber kettle? I'm gonna try to do a couple this week for a change.

Meatloaf on the grill is only way to cook em for me. I put em straight on the grate.

 

[Kent88]

Attempt one at cherry wood aesthetics without using pure cherry wood.


0min


1hr

3hr 15min

All apple wood pellets and cherry wood chunks in the solid fuel drawer (still an odd name for it, but whatever). Almost 3hrs at 250°F and somewhere around 15min at 275°F.

Tastes really good.

Next time I think I'll start with a certain amount of cherry wood pellets in the hopper and see how that ends up.

 

[AZ Maverick]

I butchered a pork shoulder in order to slice the 'Money Muscle' into pork steaks - that left me with a bunch of left over pork pieces that I sliced into pork fingers (country style ribs).

I seasoned them and put them on my pellet smoker to grab some smoke:

Then I took them off and put them in a pan, added liquid and sealed the pan with al foil, and braised them:

Then I pulled them and dredged them in a BBQ sauce:

And put them back on the smoker to caramelize the sauce:

Then I made a simple dinner with potato salad, baked beans, and the Pork Fingers - as a single guy, I had tons of leftovers:

 

[jrgtr42]

I did a brisket the other day. I found a packer at good price at BJs.
I don’t do traditional Texas brisket - just salt & pepper; I do seasoning something like New York pastrami or Montreal smoked meat. Montreal steak spice, garlic powder and extra crushed coriander seed.
Went on a few hours Tuesday night, into the oven in the house overnight at 200 degrees, then back on the smoker first thing Wednesday, done for dinner time.

 

[SkyPilot]

I did a brisket the other day. I found a packer at good price at BJs.
I don’t do traditional Texas brisket - just salt & pepper; I do seasoning something like New York pastrami or Montreal smoked meat. Montreal steak spice, garlic powder and extra crushed coriander seed.
Went on a few hours Tuesday night, into the oven in the house overnight at 200 degrees, then back on the smoker first thing Wednesday, done for dinner time. View attachment 859211

Oh my that looks good…

 

[bailey mountain brewer]

Trouts.