Shred
Former Microbrewery Founder & Pro Brewer
Mine is a master built it was $200 at lowes had it for 5 years and still works like new. I love that thing!
I recently upgraded my bullet-style electric smoker to the MES 30 as well. I LOVE it!
Mine is a master built it was $200 at lowes had it for 5 years and still works like new. I love that thing!
Does anyone out there have the 14.5 inch WSM? Living in Germany, all Weber products are double the price (when factoring in conversion rate) and the 14.5" model is the only one I can get sent here through my USPS APO box.
I know that it is rather small, but when I smoke, it is normally for me and my wife so it's not usually a lot of meat.
Any thoughts would be greatly appreciated.
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Prime Rib time.
Forgot to show the final product... Unfortunately (or fortunately?) my guests attacked it before I could get pictures of it after slicing...
I can help you out with some pics. Pulled the pastrami, brisket, and pork off the smoker this morning. Just sliced up the brisket for lunch for my youngest boy. It's delish. Maybe a little dry, but that's what sauce is for.
Oooh please do share your process for the prime rib!!
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Now that is roasting Butts. For 2 people only, right?
Would you care to share any details about the pastrami? Looks awesome..
Two words: Vaccuum Sealer!
Actually took these around to farmers who let my group Waterfowl hunt on their land.
Smoked (more like roasted) at 350F to 138F internal. Pulled and let rest for 30 minutes. Then sliced. Used two, small pieces of oak in my WSM.
Made a rub with salt, pepper and garlic powder. The crust and flavor came out perfect for prime rib (salty and peppery). Very easy to make.
Awesome. Thanks. My new WSM should be here this week and I'm trying to decide what to put on first. Wanted to try something I haven't done yet
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Pork butts. Easiest thing to do.
Smoked some beef jerky this weekend and some canada goose pastrami. No pics of the pastrami though
Here you go!
I sliced it up last night. I use a mandolin to slice it after it's been refrigerated (cold meat slices easier).
To make pastrami, you first need to make (or buy) corn beef, then cover it with a thick rub of pepper and coriander, then smoke over oak. I smoke it pretty dry so then it slices it's perfectly.
For the rub, I use the simple ingredient list from here. I cover the pastrami with yellow mustard before I apply the rub... that way I get a nice thick coating of spices that sticks well.
Here's some pics from a pastrami I made a month or two ago.
Broth for corning the beef (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html)
Full brisket flat ( ~ 12#)
Beef in double ziplock back, with broth, for about 10 days in beer fridge.
Corned beef finished.
Cut in half. Half went into crock pot for St. Pat's day. The other half turns into pastrami, below. Note it's red inside. That's from the "pink salt", the sodium nitrate that I added to the broth.
Covered with fresh ground pepper and coriander. I use whole peppercorns and coriander seed and grind them quickly in my coffee grinder.
Smoking on the weber. After about 10 or 12 hours on the smoker it will be dry and blackish. The brown color of the rub on the outside won't last.
Slicing it thin (1/16 - 1/8") on the mandolin, after refrigerating it overnight. Slice across the grain of the meat.
On a rye, with a bit of sauerkraut, swiss cheese, and brown mustard. My kids also like eating it with russian dressing (made one for my daughter last night that way).
Anyone with experience "smoking" on a gas grill?
My wife and I will be going to Canada to visit her family and they want me to make some pulled pork but they only have a gas grill.
Any tips or advice?
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I'm sure it could be done, but honestly if gas grill is your only option couldn't you just bake it?
Totally possible to smoke on a gas grill. I did a great pork butt on my gas grill before getting a proper smoker...
Either put wood chips in a heavy-duty foil pouch, or get one of those cast-iron smoker trays.
Set the tray on one side and only use that burner, try to rig up a water pan if you can under the meat, and you're good to go.
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