Who's smoking meat this weekend?

[weirdboy]

Looks great! How long did you smoke it for? I can't imagine cure being needed for chicken unless you smoked it at a really low temp for a long time (which I wouldn't do with chicken or bacon anyway...)

It was on the smoker for about 2.5 hours after brining for about 4. The chicken turned out great, although I had a couple places where cheese gooped out. I think that the next time I do something like this, I'll make more of a pre-cooked mirepoix with the stuffing rather than the rough chop I did this time to make them easier to eat when they're finished.

 

[beernbourbon]

Second attempt at Tri-tip, third overall. Finally got temps stabilized, and a whole lot less rub. Think I got
it this time. Temps ran from 225 to 275, no higher, no lower. Hit 145 IT at 3 hours, wrapped it loose foil for 1.5 hours, 175 IT. Juicy as anything, amazing flavor. NOW I'll try the butt again, and probably going to try a brisket. Got half a steer coming in about 3 weeks. I Feel I can do it justice now. Lol



Sent from my BrewPhone using Home Brew, cuz I really didn't want to fire up the computer to post this.

 

[betarhoalphadelta]

175 IT on a tri-tip? Surprised it remained juicy...

I did one on the grill today. Indirect @ 250 until IT of 115, then seared hard at high heat until IT of 135-140, wrapped in foil and rested for 30 minutes.

BTW it was juicy, but the pic on the plate I dipped the slices in the juice in the foil just prior to plating, so it looks *extra* juicy there.

 

[DrunkleJon]

I consulted my copy of Home Production of Quality Meats and Sausages, which I highly recommend, and the consensus cited therein suggested that brining would produce a much tastier poultry. The real debate among those folk was whether or not to use Cure #1 in the brine, and just what level of salinity is best. The range varied from around 5.5% (from the FDA and others) up to over 10% from some sources.

I ended up opting to use Cure #1 in a relatively light ~5.5% brine.

Be careful brining birds. Many are pre brined. If the bird says enhanced, self basting, or such it is already brined. Its their way of getting you to pay a buck and some change for salt water. So if you are not careful you can get a really salty bird out of brining an already brined bird.

 

[beernbourbon]

175 IT on a tri-tip? Surprised it remained juicy...

I did one on the grill today. Indirect @ 250 until IT of 115, then seared hard at high heat until IT of 135-140, wrapped in foil and rested for 30 minutes.

BTW it was juicy, but the pic on the plate I dipped the slices in the juice in the foil just prior to plating, so it looks *extra* juicy there.

oh, yeah, incredibly juicy. I was quite satisfied with results. Now, as for repeatability....lol we shall see.

 

[calebstringer]

Ribs testing for an amerateur comp

 

[calebstringer]

Mmmmmmmmmmmmm

 

[ChefRex]

Pork shoulder,

 

[brewbama]

Tried some Goya Mojo














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[jammin]

^that chicken looks superb!

 

[DrunkleJon]

Is that a rack for smoking sausages? Nice.

 

[weirdboy]

Tried some Goya Mojo

This looks like a modified WSM, but I have to ask: how do you get the lid back on with that rack in there?

 

[passedpawn]

Is that a rack for smoking sausages? Nice.

https://www.homebrewtalk.com/f172/whos-smoking-meat-weekend-213643/index119.html#post6182151

This looks like a modified WSM, but I have to ask: how do you get the lid back on with that rack in there?

Good question.

 

[EHV]

Those of you who make your own slab bacon, are there any downfalls to having a belly without the skin compared to one with? I ordered the pink salt and the charcuterie cookbook to try my hand at this technique but realized from what I've seen most have pork bellies with the skin peeled off after the smoke. I have a 14lb belly in the freezer but it's skinless.

 

[calebstringer]

Those of you who make your own slab bacon, are there any downfalls to having a belly without the skin compared to one with? I ordered the pink salt and the charcuterie cookbook to try my hand at this technique but realized from what I've seen most have pork bellies with the skin peeled off after the smoke. I have a 14lb belly in the freezer but it's skinless.

Not at all. It brines/cures quicker, and less prep work before slicing. The only downside is if you had planned on making chicharrons

 

[jtd_419]

I do mine without the skin and it comes out great, in fact I've never done it with the skin on

 

[calebstringer]

I do mine without the skin and it comes out great, in fact I've never done it with the skin on

It's not horrible trimming the skin, but is time consuming. And you need a really sharp boning knife

 

[Melana]

It's not horrible trimming the skin, but is time consuming. And you need a really sharp boning knife

Without a super sharp knife skinning pork bellies is near impossible.

 

[EHV]

Good to know. I was a bit worried. Looking forward to trying this out.

 

[calebstringer]

Good to know. I was a bit worried. Looking forward to trying this out.

What part of Ohio are you in EHV?

 

[brewbama]

This looks like a modified WSM, but I have to ask: how do you get the lid back on with that rack in there?

It's designed as an accessory for the WSM. It fits perfectly.

I use it to low and slow smoke summer sausage, kielbasa, and high heat cooks like turkey and chicken Pit Barrel Cooler style.





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[EHV]

What part of Ohio are you in EHV?

Near zanesville Newark area.

 

[Melana]

It's designed as an accessory for the WSM. It fits perfectly.

I use it to low and slow smoke summer sausage, kielbasa, and high heat cooks like turkey and chicken Pit Barrel Cooler style.





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I SO need one of those...

 

[jakesz28]

These are my last 3 smokes. The chicken in the first picture was so moist. Cooked over lemonade after a simple brine and smoked with cherry. That fatty had Chipotle Peppers, bacon, onions and cheese in the center.

 

[calebstringer]

Spent this weekend prepping for a BBQ comp in October.... Unfortunately, since we aren't "professionals", all we can enter is pork ribs and chicken wings. So we tried several rub/sauce combos to dial into the Kansas City style that the judges are looking for. Also did a rack of Brontosaurus, just because. Lol

 

[grathan]

That looks like tasty work! good luck.

Smoked a turkey breast and picnic style pork ribs today.

 

[blaster_54738]

Spent this weekend prepping for a BBQ comp in October.... Unfortunately, since we aren't "professionals", all we can enter is pork ribs and chicken wings. So we tried several rub/sauce combos to dial into the Kansas City style that the judges are looking for. Also did a rack of Brontosaurus, just because. Lol

As a KCBS Certified BBQ Judge you can send that stuff to me for a trial judging!

 

[calebstringer]

As a KCBS Certified BBQ Judge you can send that stuff to me for a trial judging!

I'd love to if it would stay fresh! Do you have any pointers for me? What specific do they look for in a comp like this?

 

[blaster_54738]

I'd love to if it would stay fresh! Do you have any pointers for me? What specific do they look for in a comp like this?

All I can really tell you is keep your boxes neat. You want to make the meat look as appealing as possible. As for taste, well taste is subjective. There are guidelines but there isn't a hard and fast rule on how it's suppose to taste. If it looks good, tastes good and is cooked properly you should get decent scores.

 

[passedpawn]

Spent this weekend prepping for a BBQ comp in October.... Unfortunately, since we aren't "professionals", all we can enter is pork ribs and chicken wings. So we tried several rub/sauce combos to dial into the Kansas City style that the judges are looking for. Also did a rack of Brontosaurus, just because. Lol

Dang that sent my spit glands into overdrive.