Who's smoking meat this weekend?

[chef273b]

Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.

Don't use #2! That's for dry cured meats. Kosher and sugar plus your flavoring is all you need for salmon.

 

[smileyak87]

I use a weber smoky mountain and did these last weekend

Pork spare ribs rubbed in mustard first and then my custom rib rub I created.

Corned beef brisket rubbed in montreal steak seasoning

Beef brisket rubbed in montreal steak seasoning and injected with peach and pineapple juice

Pork butt rubbed with brown sugar, paprika, salt, pepper, onion powder, garlic powder and injected with white cranberry juice.

 

[m3n00b]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

 

[passedpawn]

Been thinking about smoking a turkey forms couple of hours then deep frying it for thanksgiving. Anyone have experience?

I've done both, just not on the same turkey. Sounds interesting. Love to hear the results of that. Careful not to overcook (I'd brine overnight for sure).

 

[Smashing]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

That's what I do. 1.5 -2 hours on smoke, depending on bird size, then about a third of the time recommended per pound in the fryer. Inject if you wish to give yourself a cushion against overcooking

 

[m3n00b]

Nice! Thanks! How did it come out?

 

[Darkman]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.

I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.

 

[Remmy]

I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.

I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.

Tastes like Ham? That's strange. Every turkey I've smoked (usually the Thanksgiving turkey the last 4 years) I've brined and smoked over cherry/apple woods. No ham flavor.

 

[pharmer1]

Four shoulders getting ready to roll for the neighbors party.

 

[pharmer1]

12 hours or until they are done

 

[FATC1TY]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

Brine it for a day, make sure you use a low salt brine for a long brine.

Smoke it hard and heavy as you can for around 2 hours, and I'd go no more than that myself.

Check the temp of the bird and make note in the breast and the thigh.

Get the oil up to temp, and toss it in. You'll want to cook to temp, so if you have something like a Thermapen it'll help to keep it from over cooking.

I'd guess half the cook time in the fryer than normal.

 

[FATC1TY]

I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.

I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.

You must be doing it wrong, especially to offer to use a fake smoke flavoring.

Never had a ham tasting turkey.

 

[MindenMan]

Fresh Beef Ribs. These are amazing! They are not the dinosaur bones with little meat, these are the shorter ribs from the middle. At first I thought at $2.99 they were too high priced, then after the butcher gave me a deal, $1.99 lb, and I now hope I can buy these every time. Overnight in the fridge with a healthy layer of homemade dry rub, and voi'la, amazement. Tender, moist, meaty, tasty, wow. Even at $2.99 lb, they would be worth it.

 

[betarhoalphadelta]

Fresh Beef Ribs. These are amazing! They are not the dinosaur bones with little meat, these are the shorter ribs from the middle. At first I thought at $2.99 they were too high priced, then after the butcher gave me a deal, $1.99 lb, and I now hope I can buy these every time. Overnight in the fridge with a healthy layer of homemade dry rub, and voi'la, amazement. Tender, moist, meaty, tasty, wow. Even at $2.99 lb, they would be worth it.

You know the rule...

Pics or it didn't happen!

 

[SteveHeff]

I hate reading this thread when I'm hungry. You guys are killing me!

 

[MindenMan]

You know the rule...

Pics or it didn't happen!

Okay, guilty as charged. Next batch I will take pics from start to finish

 

[Tnoodle]

Is anyone else having problems uploading from their phone?

 

[betarhoalphadelta]

3 slabs of spares and 4 lbs of tri-tip today ;-)

 

[PJoyce85]

3 slabs of spares and 4 lbs of tri-tip today ;-)

Have you seen the tri-tip recipe on BBQbros.net? It's a goat cheese topping with a honey mustard sauce. It's awesome!!

Enjoy the food

 

[bob1852]

Have you seen the tri-tip recipe on BBQbros.net? It's a goat cheese topping with a honey mustard sauce. It's awesome!!

Enjoy the food

Whoa....bookmarked. gonna make that soon!!!

 

[betarhoalphadelta]

Have you seen the tri-tip recipe on BBQbros.net? It's a goat cheese topping with a honey mustard sauce. It's awesome!!

Enjoy the food

I'm going more traditional. Worcestershire, with SPOG, and a bit of chipotle, ancho, and cayenne. Smoked on hickory, then reverse-sear to finish.

 

[PJoyce85]

I'm going more traditional. Worcestershire, with SPOG, and a bit of chipotle, ancho, and cayenne. Smoked on hickory, then reverse-sear to finish.

That sounds awesome. Make sure to post some pictures

 

[MindenMan]

3 slabs of spares and 4 lbs of tri-tip today ;-)

You must be having slabs of air because there are no pictures. No ticky, no washy. Pics, now your turn.

 

[betarhoalphadelta]

I figured y'all wanted pictures of the finished product, which isn't ready yet.

Here's the work in progress.

 

[betarhoalphadelta]

And here's the final result.

 

[Melana]

And here's the final result.

Looks great!

 

[jammin]

What was your time and pit temp for the tri-tips?

 

[betarhoalphadelta]

What was your time and pit temp for the tri-tips?

Put was about 235, and they stayed on about 2 hours to get from <40 deg fridge temp to 135-140, at which point I threw it on the grill on high.

 

[NTXBrauer]

Not actually meat this time, but I will be firing up the smoker for some rainbow trout I just picked up. Slow smoking with some apple wood and a nice home brew. Thinking about it makes me want to fire up the smoker tonight.

 

[NTXBrauer]

And here's the final result.

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Nice spread. Looks awesome!