Who's smoking meat this weekend?

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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.

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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! :D
 
Attempt one at cherry wood aesthetics without using pure cherry wood.

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0min

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1hr

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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.
 
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:
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Then I took them off and put them in a pan, added liquid and sealed the pan with al foil, and braised them:
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Then I pulled them and dredged them in a BBQ sauce:
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And put them back on the smoker to caramelize the sauce:

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Then I made a simple dinner with potato salad, baked beans, and the Pork Fingers - as a single guy, I had tons of leftovers:
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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.
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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…
 
Love Baba Ghanoush. Do you have a specific recipe/technique for the smoking?
Halve the eggplant, cover with olive oil and 2 tsp salt. Smoke for 1- 1 1/2 hour @ 250. Best with homemade tahini. (2 1/2 TB's).
Scoop the soft eggplant and put it in a food processor with 2 1/2 TB's of tahini, juice of 1 lemon, garlic (1 or 2 cloves), fresh parsley (2 TBs . Blend and serve with fresh pita chips.
 
Big weekend for me with having to replace quite a bit of rotten boards on the roof “dormer” (that might not be term, I’m good with math and tenacity but lacking in know how lol). Might as well smoke a butt while doing it.
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I got some TenderQuick recently and I had a pork loin getting close to expiration, so I tried this out:

https://www.mortonsalt.com/article/meat-curing-canadian-bacon/

But instead of pan frying it, I smoked it with hickory.

Pretty happy with the results. I think you could tell someone with vision problems that it's back/Canadian bacon and they wouldn't know the difference.
 
I got some TenderQuick recently and I had a pork loin getting close to expiration, so I tried this out:

https://www.mortonsalt.com/article/meat-curing-canadian-bacon/

But instead of pan frying it, I smoked it with hickory.

Pretty happy with the results. I think you could tell someone with vision problems that it's back/Canadian bacon and they wouldn't know the difference.
I did a Canadian bacon (back bacon) a little while ago, I added maple syrup to my cure then smoked it with maple wood. Turned out great. I used it for homemade eggs Benedict and have some left in the freezer.
 
Going to try some beef cheeks soon as I have been seeing videos of it on YouTube. Got curious and thought I'd try it this weekend. Anyone have experience with them? They look freaking awesome 👍 😎
 
I just tried that last year... got a pack at costco, wouldn't do that again. there was way too much fat and crap on them to trim. They will take longer than expected too. but overall, smoking beef, they weren't too shabby.
 
I just tried that last year... got a pack at costco, wouldn't do that again. there was way too much fat and crap on them to trim. They will take longer than expected too. but overall, smoking beef, they weren't too shabby.
Yeah, they have much more fat and scrap on them but the videos showed that getting smoked then braised in tallow or stock for barbacoa shredded meat 👍😃😎
 
Decided to break in my newly repaired 18" Weber kettle (new ash sweeper assembly) with some country style ribs seasoned with Sucklebusters Hog Waller rub... Easy peasy
 

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Costco butts $8 off a pack, so I picked up 17lbs.
I did the same. We needed pork shoulder anyway for this recipe that we made last night -- disregard that it's a chicken recipe. My wife has a poultry allergy so we subbed shredded pork. It's too much pork obviously, but given that pork shoulder is per-pound much cheaper at Costco than the market, *AND* the $8 off per pack, I couldn't pass it up.

I did one of the two butts in the crock pot and ended up with enough yield for the recipe, plus 3 individual vacuum sealed bags of shredded pork into the freezer for future use.

The second butt was vacuum sealed and frozen, and it'll come out at some point if I'm smoking pork or need it for something else.
 

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