Who's smoking meat this weekend?

[passedpawn]

Look at this thing. It's the color of a pretzel. It was juicy and tender and perfect.

Mine was identical. What temp did you cook to? Did you brine it?

 

[JonM]

I pulled it at about 170 in the dark meat and just under 160 in the white meat. It was on a little longer than I intended, but it didn't dry out at all. I didn't brine because I waited too long to get a fresh, non-pre-based turkey and had to use a Butterball with their pre-injected solution in it, but overall it was really good.

 

[pickles]

I pulled it at about 170 in the dark meat and just under 160 in the white meat. It was on a little longer than I intended, but it didn't dry out at all. I didn't brine because I waited too long to get a fresh, non-pre-based turkey and had to use a Butterball with their pre-injected solution in it, but overall it was really good.

What kind of prep did you do? What temp did you have the grill ? Im doing another one on Sunday I hope it turns out better than yesterday's.

 

[Genuine]

While decorating the house today and doing some light shopping, I think I'm gonna smoke some pork tenderloins. And throw in some leftover turkey at the last minute

 

[corkybstewart]

Rule of thumb is 30-40 min per pound at 240 to 300 deg. Put two 8-lb birds in about 1 hour ago and expect to hit 165-ish mid-afternoon. We'll see!

My ROT is 30 mins/pound at 225, I put 2 12 pounders on at 6 AM Tuesday and they were done when I got home for lunch at 1:00 PM. 165F in the thick part of the breast, I wrapped them real well in foil and let them sit on the counter for a couple of hours before I stuck them in the fridge.

 

[Cape Brewing]

It didn't suck at all...

Roasted some fingerling potatoes in the cherry-smoked duck fat with some rosemary and thyme outta the garden. Tossed in sme shredded duck and some homemade pancetta. Then tossed an egg from the coop, over-med, on top.

 

[jeepinjeepin]

Here's the turkey I did today. It's a Cajun smoked turkey I used apple wood it was 12 pounds and it took 4-1/2 hours at 200 on my electric smoker ( I know electric smokers are cheating but I don't give a **** if its cheating it turned out awesome)

I ain't mad at ya for your heat source as long as you use real wood for smoke and not some chemical crap.

I didn't smoke anything this year. No deep fryer either. Trying out sous vide. Pork tenderloin on Thanksgiving day and beef tenderloin today.

 

[Genuine]

Marinaded some pork loins and threw them in the smoker. Should be all set by 2 for some afternoon 'noms!

 

[TNGabe]

It didn't suck at all...

Roasted some fingerling potatoes in the cherry-smoked duck fat with some rosemary and thyme outta the garden. Tossed in sme shredded duck and some homemade pancetta. Then tossed an egg from the coop, over-med, on top.

These are a few of my favorite things....hope you had a good brew with it!

 

[JonM]

Got a choice chuck roast on the smoker and a pork butt. We'll have sliced beef tonight and, just for fun, I'll cut off the money muscle from the pork butt and slice it into some little medallions to go with the beef.

Then I'll pull the rest of the pork and freeze it and make a beef stew with the rest of the beef and some dry stout.

 

[jsv1204]

Finally connected with one of wife's uncles and got the family recipe for smoked German sausage. Pretty basic pork and beef sausage smoked over apple wood. Gonna give it shot this weekend.

 

[bgeek]

Finally connected with one of wife's uncles and got the family recipe for smoked German sausage. Pretty basic pork and beef sausage smoked over apple wood. Gonna give it shot this weekend.

What spices does the recipe use? Thanks.

 

[thaworm69]

I'm not smoking meat this weekend, but my boss was nice enough to give me 2 full sticks of cold smoked venison sausage. This stuff is liquid platinum to me! And my friends ask why I stay at my job!

 

[DisturbdChemist]

Smoking a brisket for Christmas eve. It's 70 F. I'm in shorts and flipflops .. Ahhhh... Texas Christmas

 

[corkybstewart]

I put a 13 pound turkey on at 5 AM, and a cooked ham about 10 minutes ago to warm and smoke a little. Everything should be ready by 1 PM

 

[NivekD]

11 pounds of strip roast, ABTs, pig shots...and what ever else I can scare up. I'll post pics as I go.

Garage is closed only for picture taking.

 

[Bigcorona]

Pit roasted a suckling pig for Christmas dinner. A first for me. Turned out great.

 

[funkadelicturkey]

So far it is looking like it is going to be a good day

 

[Smashing]

Firing up the new smoker for the first time today. The wife was very good to me this Christmas....

pork butt, ribs and bologna chub @ about 2+ hours....

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[Satisfaction]

The glorious Christmas day turkey. Brined for 36 hours, Cajun seasoned and smoked over apple, cherry and mesquite wood.

 

[JonM]

My sister-in-law and her family, as well as my brother-in-law and his family chipped in to get me a generous gift card last Christmas, which turned into my 18.5 WSM. We're all together again, so I'm smoking up a pork butt for either the Packers/Vikings game or the Rose Bowl. Go Badgers!

 

[pickles]

I've got some brisket in the egg.

 

[AnonyBrew]

The glorious Christmas day turkey. Brined for 36 hours, Cajun seasoned and smoked over apple, cherry and mesquite wood.

I bet that bird was awesome!

 

[AnonyBrew]

Pit roasted a suckling pig for Christmas dinner. A first for me. Turned out great.


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You must have a big smoking chamber.

 

[Genuine]

I'll be throwing a pork butt in the smoker shortly to make some pulled pork chilli this evening!

 

[Satisfaction]

I'll be throwing a pork butt in the smoker shortly to make some pulled pork chilli this evening!

We haven't met, but I used to live in Putnam.. may be a good reason to head down that way today and introduce myself..

Good luck with the smoking!

 

[JonM]

I put a trimmed 8 lb. pork butt on an apple wood fire at about 5:00 a.m. - should be ready in plenty of time for the Packer game.

 

[headbanger]

St Louis spares this weekend... sofa king good!

 

[Rbeckett]

Big batch this weekend. Turkey breast, Brisket, jerked beef sk=lices and Loukimikos greek sausage. Alll on top of natural lump charcoal and hickory chunks for smoke. Looks like it's gonna be a killer day Sunday and I plan to get an early start so I am not up fooling with all night long too. While the smoker is cooking I plan to be outside and cleaning up the shop, so I can finish some of my already started projects... Finally
Wgeelchair Bob

 

[Gixxer]

Sometime this weekend, APL wings. No cooking in the tray, I hot smoke em till they are cooked through, then I go direct to get some char on em.