Who's smoking meat this weekend?

[smileyak87]

Smoking some corned beef briskets in 15 degree weather

Sorry about the sideways pics

 

[blaster_54738]

Nothing on the smoker, but I'll be doing sous vide for the first time tomorrow with some tri-tip...

There's a thread all about that too!

https://www.homebrewtalk.com/f56/show-us-your-sous-vide-cooker-343738/index16.html

 

[betarhoalphadelta]

There's a thread all about that too!

https://www.homebrewtalk.com/f56/show-us-your-sous-vide-cooker-343738/index16.html

Thanks, just posted over there!

 

[jtd_419]

Five pounds of summer sausage hanging around a small picnic ham while a four pound slab of bacon drips merrily over it all.

 

[Tnoodle]

2 sticks of maple sausage over a spiral cut ham.

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[Remmy]

Definitely smoking this weekend. Supposed to hit 60 here.

 

[jafo28]

Not smoking, but i'll be starting my smoker build.

 

[FalconsBrew]

Smoked a 13 lb Brisket last weekend.

 

[bigjohnmilford]

Grilled prime rib

 

[Melana]

Grilled prime rib

And it was good....

 

[smileyak87]

Just did a pork butt and some pork baby backs

 

[krduckman]

3 butts and a pork loin this morning.

 

[krduckman]

Smoked a 13 lb Brisket last weekend.

Looks great!

 

[headbanger]

Bone-in prime rib tomorrow.

Merry Christmas!

 

[WQDL753]

Put two Boston butts In the pit last night for pulled pork today. Now I gotta potato rolls!

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[jammin]

Prime rib. Seared on the BGE at 1000* and finished on the Memphis pellet grill at 300*

 

[Gixxer]

Do holidays count as the weekend? 2.5# bone in prime rib (S&P, garlic powder), reverse seared, 225° until an IT of 117°, removed the meat, added a few # of charcoal, ramped the cooker to nuclear, returned roast to sear for maybe 10 minutes.

 

[TrainSafe]

I'm doing a 16# brisket tomorrow. This will be my first brisket. Wish me luck.

 

[Melana]

Good luck! Remember the pics!

 

[Melana]

Prime rib. Seared on the BGE at 1000* and finished on the Memphis pellet grill at 300*

Food porn at its finest. Thanks!

 

[Biergarden]

Beef and pork and lamb are all very good smoked, but so is fish. I just love it.

 

[ChefRex]

Food porn? Darn straight! Please post finished pictures. What type of fish? Salmon?
Oh, and send me some!

 

[Biergarden]

Food porn? Darn straight! Please post finished pictures. What type of fish? Salmon?
Oh, and send me some!

Yea, that's salmon. Coho or silver, it's the same thing. They do smoke up really nicely since they're so oily. There's nothing as nice as some smoked fish, cheese, and some homebrew during the winter. Prolly some good sci-fi too.

 

[Melana]

Beef and pork and lamb are all very good smoked, but so is fish. I just love it.

Oh my, that's an incredible smoker!

 

[MindenMan]

A 3.5 pound Tri tip is going in the smoker Sunday morning around 0600 hours.I will dry rub it tonight, and leave it in the open fridge so a good pellicle will form to hold the smoke. If I remember right before going on the smoker, I'll shoot it full of apple juice to help keep it moist and juicy. To be honest, I have never shot a tri tip with apple juice before smoking, but I see a lot of the seasoned pros doing it in competition. If I don't get the results I want, I will try some other method the next time. One tri tip is not too precious to be used to learn a different technique.

 

[TrainSafe]

Beef and pork and lamb are all very good smoked, but so is fish. I just love it.

We just need your address so we can arrive when the smoking is complete.

That is one serious smoker, or should I say smokehouse. Care to tell us more about it?

 

[TrainSafe]

I put my 16 lb whole packer brisket on this morning. I used a simple kosher salt and fresh ground pepper rub along with some Worcestershire sauce.


Smoking on my UDS

 

[JonM]

I am smoking something for the Packers/Bears game for sure - just need to have the guests of honor (my little nieces) tell me what they'd like.

 

[Biergarden]

We just need your address so we can arrive when the smoking is complete.

That is one serious smoker, or should I say smokehouse. Care to tell us more about it?

Yes, that's a smokehouse. I use it for just about everything because it creates cold smoke. Especially this time of year. That's coho salmon hanging there right before I turned the smoke on. Depending on how you do it, it can be further dried in there over a few days of cooler weather, or just smoke for
6-8 hours and canned. Of course then it's pressure cooked.
One of these days I'll try smoking some malt and brewing with it, but I haven't gone down that road yet.

Anyways, it's 4'x4'x8' and I use an electric element to heat the wood chip.

 

[betarhoalphadelta]

Three slabs of baby backs will be going on the smoker in about 30.

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