Who's smoking meat this weekend?

[betarhoalphadelta]

Looks good @Rodent ! Tri tip is one of my go-tos.

Looking at the sear, it appears to be grilled? That's how I do my tri tip as well, although I know some people also like to smoke it. I used to reverse sear but (per the other post I put in this forum), I have moved to the sear-then-finish-indirect method.

I do traditional Santa Maria style seasoning, just salt/pepper/garlic. Although I'll often slather a little worcestershire sauce on it before seasoning to hold the spices to the meat, which adds a little umami of its own.

 

[Rodent]

Looks good @Rodent ! Tri tip is one of my go-tos.

Looking at the sear, it appears to be grilled? That's how I do my tri tip as well, although I know some people also like to smoke it. I used to reverse sear but (per the other post I put in this forum), I have moved to the sear-then-finish-indirect method.

I do traditional Santa Maria style seasoning, just salt/pepper/garlic. Although I'll often slather a little worcestershire sauce on it before seasoning to hold the spices to the meat, which adds a little umami of its own.

sea salt and cracked black pepper dry rub for a couple hours, then direct from fridge to indirect heat in the BGE @ 225F until inside temp hit 115F. (was about two hours getting to this inside temp) Remove tri-tip, remove ceramic heat shield, stoke the fire so it's alive, set a grate low near the coals, and then sear both sides until inside temp hit 130F in the thick part. wrap in foils and towels for 15-30 minutes, then carve up and serve

I had a chunk of Pecan at the edge of the coals to add a bit of smoke complexity

 

[corkybstewart]

The small, unwrapped one will be smoked over pecan wood for tonight's dinner. The other one will be very lightly smoked and I will shred it and put in the freezer in one pound bags to use for things like tacos, posole or sandwiches in the future. It doesn't take any more charcoal in the Green Egg for 2 roasts.

 

[corkybstewart]

Pork shoulder in the round bowl, butt roast in the rectangular. Should have enough smoked pork for a month or two

 

[AzOr]

View attachment 813669
The small, unwrapped one will be smoked over pecan wood for tonight's dinner. The other one will be very lightly smoked and I will shred it and put in the freezer in one pound bags to use for things like tacos, posole or sandwiches in the future. It doesn't take any more charcoal in the Green Egg for 2 roasts.

Smoked pork in posole? Sign me up.
I’m with you on loading up the smoker. I have a GMG pellet smoker and it consumes the same amount of pellets wether it’s full or empty. Might as well throw a bunch of meat on there for leftovers.

 

[AzOr]

From last night- smoked, pulled chuck roast. One of my faves. The leftovers are so versatile- sandwiches, breakfast hash, chili.
Last night I made sandwiches out of them with cheese, pickled onions and horseradish sauce.

 

[corkybstewart]

From last night- smoked, pulled chuck roast. One of my faves. The leftovers are so versatile- sandwiches, breakfast hash, chili.
Last night I made sandwiches out of them with cheese, pickled onions and horseradish sauce.

Other than the occasional brisket I rarely ever smoke beef. Is it cooked well done (205F) like pork?

 

[AzOr]

Yes but it’s a bit more finicky than pork. I smoked two roasts and one was tender at 190’s, the other was more like 205-210.
I also pan it with chopped onions and bell pepper. When I start pulling it, I mush the veggies with the meat. Helps to make it more tender.
It very much tastes like brisket. You also get a lot more yield than brisket.

 

[betarhoalphadelta]

Brisket grilled cheese with gruyere and cheddar. Paired with smoked tomato bisque.

 

[AzOr]

Leftovers tonight- a repeat of smoked chuck steak on a kaiser roll with provolone, horseradish sauce and pickled onions.

 

[Jayjay1976]

Smoking a Hereford brand center-cut brisket today, 6lbs. I bought it at Woodman's, standard for them but a new brand to me, and google tells me they range from upper 2/3 choice to prime. Not sure where it puts my purchase at on the scale from choice to prime, but at $6.99/lb I'm hoping it leans more toward prime. Photos to follow.

 

[passedpawn]

Smoking a Hereford brand center-cut brisket today, 6lbs. I bought it at Woodman's, standard for them but a new brand to me, and google tells me they range from upper 2/3 choice to prime. Not sure where it puts my purchase at on the scale from choice to prime, but at $6.99/lb I'm hoping it leans more toward prime. Photos to follow.

Let's gooooo. Do it. Do everything in your power not to dry out your brisket (which I do like it's religion).

 

[Brewsmith]

I’m smoking some pastrami right now. I grabbed a couple corned beefs when they went on sale after St. Patrick’s Day. My rub is:

3/4 cup kosher salt
3/4 cup black peppercorns, ground
1/2 cup brown sugar
1/4 cup granulated garlic
1/4 cup granulated onion
3 tbsp coriander seed, ground
1 tbsp celery seed, ground
1 tbsp mustard seed, ground

The rub is just me winging it off the top of my head. Does that seem right to anyone else or am I way off base? I want the main flavors to be the pepper and coriander, and the others because they taste good. The sugar is just in there to help it stick. Pit masters out there, it will taste good, but is it pastrami?

 

[passedpawn]

I’m smoking some pastrami right now. I grabbed a couple corned beefs when they went on sale after St. Patrick’s Day. My rub is:

3/4 cup kosher salt
3/4 cup black peppercorns, ground
1/2 cup brown sugar
1/4 cup granulated garlic
1/4 cup granulated onion
3 tbsp coriander seed, ground
1 tbsp celery seed, ground
1 tbsp mustard seed, ground

The rub is just me winging it off the top of my head. Does that seem right to anyone else or am I way off base. I want the main flavors to be the pepper and coriander, and the others because they taste good. The sugar is just in there to help it stick. Pit masters out there, it will taste good, but is it pastrami?

I would not add any additional salt to a pastrami if it was already corned.

Beyond that, IMO, the only important spices are pepper and coriander. The rest of them might be great, I wouldn't know.

 

[shoengine]

My fuel struck back and destroyed my smoker. And some other stuff.

 

[jrgtr42]

I have Passover starting tomorrow. My in-laws are bringing brisket tomorrow night, but I'm planning on smoking one for Thursday. I use a slightly modified Montreal Smoked Meat seasoning for it - mostly Steak Spice, plus additional garlic powder and crushed coriander seed.
Preferably smoked over Hickory and Pecan, maybe a couple chunks of mesquite in there. I don't like too much mesquite, it gives a bit of a chemical taste to me.

 

[passedpawn]

My fuel struck back and destroyed my smoker. And some other stuff.

View attachment 816902

What?!?

 

[shoengine]

What?!?

Yeah, stupid tree. Now I have to get a new smoker!

Fortunately all my brewing stuff was in the garage so that survived.

 

[Jayjay1976]

I’m smoking some pastrami right now. I grabbed a couple corned beefs when they went on sale after St. Patrick’s Day. My rub is:

3/4 cup kosher salt
3/4 cup black peppercorns, ground
1/2 cup brown sugar
1/4 cup granulated garlic
1/4 cup granulated onion
3 tbsp coriander seed, ground
1 tbsp celery seed, ground
1 tbsp mustard seed, ground

The rub is just me winging it off the top of my head. Does that seem right to anyone else or am I way off base? I want the main flavors to be the pepper and coriander, and the others because they taste good. The sugar is just in there to help it stick. Pit masters out there, it will taste good, but is it pastrami?

Sounds amazing!
Only thing I'd skip next time is the salt, but honestly, I really doubt you'd notice. Good call on the celery seed, Chicagoan here and we loooove that $#!t.

 

[Oldskewl]

I’m smoking some pastrami right now. I grabbed a couple corned beefs when they went on sale after St. Patrick’s Day. My rub is:

3/4 cup kosher salt
3/4 cup black peppercorns, ground
1/2 cup brown sugar
1/4 cup granulated garlic
1/4 cup granulated onion
3 tbsp coriander seed, ground
1 tbsp celery seed, ground
1 tbsp mustard seed, ground

The rub is just me winging it off the top of my head. Does that seem right to anyone else or am I way off base? I want the main flavors to be the pepper and coriander, and the others because they taste good. The sugar is just in there to help it stick. Pit masters out there, it will taste good, but is it pastrami?

I think that rub sounds good as well. Just omit the salt in the future. Corned beef is salty to start with. I soak mine in water overnight to reduce the saltyness. I just made a couple pastramis last weekend with some after St Paddys day sale corned beefs. Apparently my temp probe was off or not reading correctly. I pulled by temp(203F) and not probe tender. That is some TOUGH pastrami! Worst batch I ever made! It taste good though. I steamed it for 30 minutes to try and tenderize it for reubens. It didn't help much.

 

[cfrazier77]

My fuel struck back and destroyed my smoker. And some other stuff.

View attachment 816902

I am sorry for you, and glad you are ok.

 

[shoengine]

I am sorry for you, and glad you are ok.

Thanks. The tree was about 10 feet away from my office/brewery, but fortunately it fell towards the house. This was my view out the door

Anyway, I'm in the market for a new smoker. What are people using these days? I was using a Weber Smokey Mountain but it seems like an opportunity for an update. With the 18in top it was hard to do more than just a single rack of ribs.

 

[cfrazier77]

Ribs and taters. Two racks of spare ribs and baked potatoes in the foil packs.

 

[cfrazier77]

Thanks. The tree was about 10 feet away from my office/brewery, but fortunately it fell towards the house. This was my view out the door

View attachment 816934


Anyway, I'm in the market for a new smoker. What are people using these days? I was using a Weber Smokey Mountain but it seems like an opportunity for an update. With the 18in top it was hard to do more than just a single rack of ribs.

How much do you want to cook at one time and how hands on do you want to be? Completely hands-off would be a pellet smoker. You can set it and walk away doing something else. A stick burning will need a log thrown on every 30 to 40 minutes. A charcoal and wood smoker can be either hands-on or hands-off. I have an insulated verticle charcoal smoker, a humphrey's, and it works great. It is controlled by a temp sensor and a fan. I also have a big stick burner on a trailer. Most often I use a 22" Weber kettle as it is big enough for my just family.

So I would recommend how hands-on do you want to be first. I like to be hands-on as much as possible, I like to brew that way too. It makes me take a mental break from work because it keeps me busy. Others like set and forget. It is up to you. Then, what kind of smoker would go with that style? If you say we could make some recommendations. Lastly is the easy part, how big of a chosen type of smoker to get.

If you would like feel free to private message me if you would like to discuss more. Smoking meat is my other hobby.

 

[FloppyKnockers]

Thanks. The tree was about 10 feet away from my office/brewery, but fortunately it fell towards the house. This was my view out the door

View attachment 816934


Anyway, I'm in the market for a new smoker. What are people using these days? I was using a Weber Smokey Mountain but it seems like an opportunity for an update. With the 18in top it was hard to do more than just a single rack of ribs.

I kinda miss my Smokey Mountain. Painted it like R2-D2... called him Bar2-BQ. I went with a Kamado Joe upon replacement time. Great grill - highly recommend.

 

[Knightshade]

Bought a ham w/the intent of smoking it this weekend...and..did it yesterday instead.

At 140 Internal Temp

Going into the oven w/glaze at 425 for 8 minutes.

 

[betarhoalphadelta]

Anyway, I'm in the market for a new smoker. What are people using these days? I was using a Weber Smokey Mountain but it seems like an opportunity for an update. With the 18in top it was hard to do more than just a single rack of ribs.

Depends what you want it to be capable of and how much you want to spend.

If it's a pure smoker, you liked the WSM, and you just want something bigger, I'd recommend an Ugly Drum Smoker or UDS. Operation will be roughly the same as the WSM, but capacity higher, and potentially less expensive if you can source an acceptable 55 gal drum for cheap.

If you want something that doubles as a grill, or if you want to go hardcore into a stickburning offset, or if you decide a pellet pooper is the way, or if you don't like the vertical nature of the WSM, there are TONS of options out there. When I did it, I went Kamado Joe, as it was going to become my primary grill, not just a smoker. On the Big Joe (24" round grate) I can fit three racks of baby backs without a rib rack, which is enough to feed my family. I can also fit 4x pork butts, or a large brisket, w/o issue.

So you may need to more tightly define your needs/wants a little more if you want more recommendations.

 

[kaffeenjunkie]

I’m smoking some pastrami right now. I grabbed a couple corned beefs when they went on sale after St. Patrick’s Day. My rub is:

3/4 cup kosher salt
3/4 cup black peppercorns, ground
1/2 cup brown sugar
1/4 cup granulated garlic
1/4 cup granulated onion
3 tbsp coriander seed, ground
1 tbsp celery seed, ground
1 tbsp mustard seed, ground

The rub is just me winging it off the top of my head. Does that seem right to anyone else or am I way off base? I want the main flavors to be the pepper and coriander, and the others because they taste good. The sugar is just in there to help it stick. Pit masters out there, it will taste good, but is it pastrami?

I smoked a couple packers last week for my restaurant. I use Michael Ruhlman’s recipe. The thing that stands out to me is the amounts of granulated garlic, onion and celery salt might be a bit much. As someone already pointed out more salt might not be a good thing either.That said, you’re in the ballpark for sure.
I go to 175f for internal temp, chill, and shave on a slicer. Reheat on a griddle.

 

[FloppyKnockers]

Going big this weekend, gents. Got a 19# packer. That's a 12 lb point ready for a good sugar cookie of some S&P and about 15 hours on post oak and a 4 lb flat waiting in the dugout to be brined and corned beef-ed-ed in a few weeks.

No, no, no... my math isn't off. That 3 extra pounds is the fat cap that is waiting its turn to join a pork butt in the grinder for some sweet, sweet brats.

 

[shoengine]

Depends what you want it to be capable of and how much you want to spend.

If it's a pure smoker, you liked the WSM, and you just want something bigger, I'd recommend an Ugly Drum Smoker or UDS. Operation will be roughly the same as the WSM, but capacity higher, and potentially less expensive if you can source an acceptable 55 gal drum for cheap.

If you want something that doubles as a grill, or if you want to go hardcore into a stickburning offset, or if you decide a pellet pooper is the way, or if you don't like the vertical nature of the WSM, there are TONS of options out there. When I did it, I went Kamado Joe, as it was going to become my primary grill, not just a smoker. On the Big Joe (24" round grate) I can fit three racks of baby backs without a rib rack, which is enough to feed my family. I can also fit 4x pork butts, or a large brisket, w/o issue.

So you may need to more tightly define your needs/wants a little more if you want more recommendations.

Thanks for the reply. I'd like to try something a little different. I like using the chunk charcoal, but I'm not married to it. I don't need to have it available as a regular barbecue because I have a 24in weber for that. I would like to get into cold smoking too but not sure which is most capable of that.