Who's smoking meat this weekend?

[davygoat2]

Brisket sounds good, pork is cheaper these days so a butt or shoulder may be in my cards rather than beef brisket. i never saw a pork brisket but pulled pork comes from a similar cut, Yes?

 

[pickles]

Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each. I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture. Thoughts?

I wouldn't even consider select when it comes to brisket, it's such a tough cut that I need every advantage I can get to make it tender.

 

[betarhoalphadelta]

I wouldn't even consider select when it comes to brisket, it's such a tough cut that I need every advantage I can get to make it tender.

I figured I had better odds making a choice flat tender than a select packer.

 

[schiersteinbrewing]

Its cold here so decided to jump on the opportunity to mesquite cold smoke some sausage, make some jerky, and grill some steaks on the coals.

It's a free improvised ugly smoker, but it gets the job done. That's a delicious homebrewed cream ale in the pint glass on the drum.

I got the big cabinet smoker for free the other day. It needs a lot of work to be ready for briskets or pork butts.

 

[Melana]

John fired up our smoker this morning.... Mmmmm porky goodness.

 

[Gixxer]

More than likely I am doing pulled beef tacos. But honestly I don't care what I cook, but I am cooking something... My kettle and 500lb if charcoal have missed me...

 

[Melana]

More than likely I am doing pulled beef tacos. But honestly I don't care what I cook, but I am cooking something... My kettle and 500lb if charcoal have missed me...

Welcome back!

 

[Gixxer]

Welcome back!

Thanks! I still have another day and a half of travel ahead of me!

Along with pulled beef this weekend, I need to start gearing up for Christmas. Wife and I agreed to do a bone in prime rib roast. Lemme tell you, that ET 732 works AMAZING for that sorta thing. Meat comes out maybe an hour before it goes on the kettle... Basic rub... S&P or a little montreal... Meat goes on the kettle indirect at 225° and one, maybe two fist sized chunks of hickory (the wife dont like mesquite, it dont bother me either way), pull the meat and temporarily foil when it gets to about 115°, pile a crapton of charcoal in the kettle, off to two sides so we are still cooking indirect... Ramp it up as hot as it will get, return meat to the kettle for maybe 10 min tops so the exterior gets nice and crusty, while you end up with a perfect med rare inside... Here's one from springtime this year before I left...

 

[jammin]

I love grilled chicken wings

 

[cluckk]

Today I smoked three racks of ribs and some deer sausage from my neighbor.




I also made some salsa with fermented tomatoes, and bottled an oaked black currant mead.

 

[Transamguy77]

Smoking a chicken, 4 pork shoulder steaks and a 3lb London broil, dinner for the next couple of nights.

 

[betarhoalphadelta]

Yesterday's work... forgot to picture the nacho cheese and my wife's crock pot meatballs.

 

[BadDeacon]

Yesterday's work... forgot to picture the nacho cheese and my wife's crock pot meatballs.

How'd the explosion turnout???

 

[betarhoalphadelta]

How'd the explosion turnout???

"Ridiculously insanely good" would be an understatement. Bigger hit than the brisket. It was filled with mushroom, onion, spinach and gruyere.

The only thing I'll want to do differently in the future for the explosion and the jalapeno is to cook hotter. Since I had it in with the brisket, I was below 250. 300 would better cook the bacon a little more crisply. But not a soul complained as-is, so I think it was fine either way.

 

[passedpawn]

Yesterday's work... forgot to picture the nacho cheese and my wife's crock pot meatballs.

I'd eat all of that. Oh yum.

 

[Home-bruise]

Yesterday's work...

Your mastery of the bacon lattice is impressive sir.

 

[betarhoalphadelta]

Your mastery of the bacon lattice is impressive sir.

First try, actually.

The bacon sold at Costco is nice, thick cut bacon, relatively homogenous in shape, and really works nicely for this. I think if I'd been using the standard supermarket bacon, it probably would not have worked out so well.

 

[DrunkleJon]

My only problem with Costco bacon is that it is terribly unreliable. I usually get 90% fat from the 3 packages I can not make out in the bundle.

I just rolled up a fatty to smoke up tomorrow or Wednesday for a breakfast for dinner type of thing. It is a 50-50 mix of sweet Italian sausage and spicy Chorizo with cheddar and sauteed onions with the last lingering piece of bacon from the lb. Got a tight weave and it looks tasty as it is and I will post pictures on smoking day.

 

[FATC1TY]

I just did a hot and short smoke of a bison meatloaf with Applewood.

Of course I forgot pics. Holy hell it was the best meatloaf I ever had. I was about to toss it in the oven and said to hell with it. Put brownies in there instead.

 

[Melana]

Smoked meatloaf is awesome!

 

[Cape Brewing]

Smoked meatloaf is awesome!

[ame]http://youtu.be/m0NGZd_jBcA[/ame]

 

[DrunkleJon]

http://youtu.be/m0NGZd_jBcA

Here you go. Smoke him up.

And stop calling me Ma!

 

[DrunkleJon]

Just finished smoking my first fattie. Food porn is here.

Rolled out over the braid with cheese and sauteed onions



Rolled up tight



Off the smoker.

 

[finsfan]

just finished smoking my first fattie. Food porn is here.

Rolled out over the braid with cheese and sauteed onions

View attachment 165520

rolled up tight

View attachment 165521

off the smoker.

View attachment 165522

nice!

 

[DrunkleJon]

Holy crap. Where have these fatties been all my life? Wait. That doesn't sound right.

 

[Melana]

Holy crap. Where have these fatties been all my life? Wait. That doesn't sound right.

No judgement......

 

[smileyak87]

I'm smoking 2 corned beef briskets injected with white cranberry peach juice and my special rub for a work party next week. I may do a rack of ribs also

Going to use cherry wood in my smoky mountain

 

[ChefRex]

Just finished smoking my first fattie. Food porn is here.

Rolled out over the braid with cheese and sauteed onions

View attachment 165520

Rolled up tight

View attachment 165521

Off the smoker.

View attachment 165522

Where's the cut picture? probably to late it's all gone!

 

[DrunkleJon]

No leftovers even. Probably needed more cheese for the amount of onion I included or at least something stringier than cheddar. Amazing though I will have to wait a couple weeks before I can do another. Talk about an artery clogger

 

[moscoeb]

10lb spiral cut ham.
Pretty decent, should have pulled it sooner when temp was 140 not 150. Learn a little every time!