Who's smoking meat this weekend?

[chef273b]

Horrer story: At work, put 6 cured out pork bellies in the smoker (makin' bacon) at 150º for 18 hours, per my usual. Someone monkeyd with the settings, putting the hold temp at 385º instead of 150º. Ran for about 2 hrs. Hammered. Almost cried. Gotta trim all outside edges, except the fat on top, to make it useable.

 

[ThreeSheetsBrewing]

10 racks of St. Louis cut spare ribs going in to the UDS tomorrow...and a tritip for a neighbor that has issues with pork. Some of the neighbors have seen the UDS. I'm pumped to see the reaction of the rest when they realize their dinner came out of a ugly steel drum. Side note, My pipeline is overflowing, I'm hoping all the ribs are gone and the beer stash has been culled to a reasonable quantity by tomorrow night.

 

[passedpawn]

Horrer story: At work, put 6 cured out pork bellies in the smoker (makin' bacon) at 150º for 18 hours, per my usual. Someone monkeyd with the settings, putting the hold temp at 385º instead of 150º. Ran for about 2 hrs. Hammered. Almost cried. Gotta trim all outside edges, except the fat on top, to make it useable.

Ugh. That sucks. I like my bacon well done though, so maybe not so bad for me.

 

[Shred]

Got some drumsticks going over a mesquite/apple blend with "Shred's Magic Rub".... it's not as dirty as it sounds (maybe).

 

[bob1852]

you will be watching the k-state game i assume

You mean the North Dakota State game?

You've inspired me. I'm making these today while I brew a double batch.

How'd yours turn out? I liked them, and will probably use that technique for boneless breasts. Would make a great buffalo-style sandwhich.

 

[thatjonguy]

You mean the North Dakota State game?

Damn straight.

 

[Melana]

Mmmmm pork!

 

[jaymclean]

Smoked a small brisket and some sausage yesterday while brewing my gingerbread IPA.

 

[ChefRex]

Just put a shoulder on to smoke overnight and a good potion of the day.

 

[PsiNyde]

Did a brisket (15 hrs), a whole turkey (5 hrs) and two pork tenderloin rolls stuffed with pecan apple stuffing (3 hrs, just put on in photo). It was all amazing.

 

[m3n00b]

Did a brisket (15 hrs), a whole turkey (5 hrs) and two pork tenderloin rolls stuffed with pecan apple stuffing (3 hrs, just put on in photo). It was all amazing.

What temp for the turkey?

 

[Remmy]

What temp for the turkey?

I always smoke my Thanksgiving turkey (23-26 lbs.) at 325F and higher. Brine it for sure. Don't skip that part. You won't even have to season the turkey. It'll taste fantastic. And the skin will be crispy at that temp.

 

[ChefRex]

Pulled a butt off after 16 hours, just before it started to pour.
Time to eat!

 

[PsiNyde]

What temp for the turkey?

225°, same as everything else. It was all smoked with a hickory wood fire (I don't use gas or coal, only all wood fires).

 

[smakudwn]

3 racks of spare ribs that I cut down to st louis style. and 3 whole butterflied chickens this weekend. Anyone have an idea of what I should do with all these trimmings from the ribs?

 

[Melana]

3 racks of spare ribs that I cut down to st louis style. and 3 whole butterflied chickens this weekend. Anyone have an idea of what I should do with all these trimmings from the ribs?

Either chili or make BBQ calzones.

 

[PJoyce85]

Does Monday count?

I'll be making my first brisket on my recently completed extension for my kettle with Oakridge Black-ops Brisket rub.

Any tips?

 

[mot]

3 racks of spare ribs that I cut down to st louis style. and 3 whole butterflied chickens this weekend. Anyone have an idea of what I should do with all these trimmings from the ribs?

Smoke them with the ribs then use them for anything. Soups beans sandwiches abt just about anything

 

[Paramecium]

Does Monday count?

I'll be making my first brisket on my recently completed extension for my kettle with Oakridge Black-ops Brisket rub.

Any tips?

Ya, wrap it when it hits the stall or you will be there all week. Seriously though, trim it to about 1/4" of fat and put the fat side down and when it stalls out pull it and wrap it with a little beef broth in the foil and throw it back on. If you have a syringe inject it with beef broth, not low sodium either, the real stuff. Cook it to about 200-205 and let it rest in the oven for a couple of hours at 170 when it is done.

Cook temp on brisket doesn't seem to be set in stone, I do mine around 275 just to get them done sometime this century. 275, wrap to push through the stall and then rest in the stove you will be styling, inject and you'll be the man.

Also don't slice it until your ready to eat and look up the proper way to cut it, Cut against the grain and you'll have some juicy tender goodness that everyone will love. Makes for great sandwiches.

 

[Paramecium]

Smoke them with the ribs then use them for anything. Soups beans sandwiches abt just about anything

+1 to that. My wife will take the thinner pieces and use them for other stuff but the larger pieces get rubbed and thrown on the smoker with the ribs. My wife loves those pieces.

 

[PsiNyde]

Ya, wrap it when it hits the stall or you will be there all week. Seriously though, trim it to about 1/4" of fat and put the fat side down and when it stalls out pull it and wrap it with a little beef broth in the foil and throw it back on. If you have a syringe inject it with beef broth, not low sodium either, the real stuff. Cook it to about 200-205 and let it rest in the oven for a couple of hours at 170 when it is done.

Cook temp on brisket doesn't seem to be set in stone, I do mine around 275 just to get them done sometime this century. 275, wrap to push through the stall and then rest in the stove you will be styling, inject and you'll be the man.

Also don't slice it until your ready to eat and look up the proper way to cut it, Cut against the grain and you'll have some juicy tender goodness that everyone will love. Makes for great sandwiches.

Smoking meat is more art than science. Do it with just a good old fashioned wood fire, a whole unadulterated brisket and patience. It takes a good 12-18 hours, but it is oh, so worth it.

 

[chef273b]

Cut the trim into cubes, simmer with onion, garlic, chiles, etc. (cumin), until tender. Throw 'em back on a hot grill (or hot oven), and when the outside is crispy
pull the meat like bbq for some great carnitas to wrap in a tortilla.

 

[PJoyce85]

Ya, wrap it when it hits the stall or you will be there all week. Seriously though, trim it to about 1/4" of fat and put the fat side down and when it stalls out pull it and wrap it with a little beef broth in the foil and throw it back on. If you have a syringe inject it with beef broth, not low sodium either, the real stuff. Cook it to about 200-205 and let it rest in the oven for a couple of hours at 170 when it is done.

Cook temp on brisket doesn't seem to be set in stone, I do mine around 275 just to get them done sometime this century. 275, wrap to push through the stall and then rest in the stove you will be styling, inject and you'll be the man.

Also don't slice it until your ready to eat and look up the proper way to cut it, Cut against the grain and you'll have some juicy tender goodness that everyone will love. Makes for great sandwiches.

Great. Thanks for the tips.

That is almost exactly the procedure I was thinking (minus the injection) after looking around online.

Depending on size of course, what cook times have you experienced with this method?

 

[Paramecium]

Smoking meat is more art than science. Do it with just a good old fashioned wood fire, a whole unadulterated brisket and patience. It takes a good 12-18 hours, but it is oh, so worth it.

I agree there is an art to it but he was asking for tips. He is using a modified Weber kettle so an all wood fire is not going to work for him, I said 275 because I imagine keeping the temp controlled on his first time with a new setup that is a modified kettle will probably be difficult. Also a whole brisket would probably be a tight fit depending on how big a brisket you got. Even if you could get a whole brisket on there you would want to trim the fat, some of them have such a thick fat cap it's ridiculous, trim it to 1/8 to 1/4" and you'll be good to go.

 

[Paramecium]

Great. Thanks for the tips.

That is almost exactly the procedure I was thinking (minus the injection) after looking around online.

Depending on size of course, what cook times have you experienced with this method?

Well Sunday I did a half brisket, it was the point and flat end of the brisket and weighed 6 lbs. I cooked at 275, wrapped at about 160 and cooked to 203. It took about 6 hours then I held it at 170 in the oven still wrapped for a couple hours until dinner time.

Also get the best quality meat you can find, Prime is what I buy, with brisket it's fairly cheap. Prime from a quality butcher here is $4-$5 a lb.

Brisket can take a long time, it can be a stubborn piece of meat so just plan ahead and if it finishes early, hold it in the oven like I said and it will be great.

 

[JeepDiver]

Well Sunday I did a half brisket, it was the point and flat end of the brisket and weighed 6 lbs. .

If you had the point and the flat you had a whole brisket. Though at 6 lbs I'm guessing you had a flat

 

[Melana]

6lbs is about a half brisket.

 

[Marquez]

I also did a pork butt this weekend, but I didn't have the energy to pull it when it came off at midnight Friday. So, I wrapped in foil and put in fridge, then Sunday heated in oven to 200 and it fell right apart. Then mixed in a bit of sauce, parceled out into foodsaver vacuum bags and back into the freezer.

God, in a commercial setting the health dept would be up yer a** for doing that. But I do such at home all the time.

Sorry fellas, late to the game and trying to catch up.......

So chef273b, please tell us why the health dept would frown on this in a commercial setting? Is it the time spent in the temperature 'danger zone?'

Or that it was cycled hot->cold ->hot -> freeze?

Just trying to learn,
Thanks!

 

[BigFloyd]

Labor Day, did 3 racks of baby backs for the first time in my electric dorm fridge type smoker (a hand-me-down from a brew buddy who got a new one).

Sprayed with canola oil and rubbed em the night before. 2 hours of hickory smoke @ 225, 1.5 hours wrapped in foil @ 250, finished on the grill. While smoking or grilling, I sprayed with 1/2 beer, 1/2 apple cider vinegar about every 30-40 min.

Perfect doneness and nice flavor. No sauce necessary. I'll do them just like that next time, but may cut the cider vinegar to 1/3, beer 2/3 in the spray.

 

[NivekD]

Does Monday count?

I'll be making my first brisket on my recently completed extension for my kettle with Oakridge Black-ops Brisket rub.

Any tips?

I really like this extension...did you make it yourself? If so, how?

Here's a smokey joe I turned into a mini WSM. I've also got an 18" kettle I was thinking of modding.