Who's smoking meat this weekend?

[HoppyDaze]

That's it, next shoulder I do is going to be bone-in!

 

[jammin]

That's it, next shoulder I do is going to be bone-in!

it's the only way to go. i'll never buy bonelss again.

the meat cooks so much more evenly with bone it.

 

[BrewinBromanite]

21lbs of shoulder after 14hrs on the Memphis. Got em' sitting in the cooler waiting for the block party later -

That looks delicious. I'm going to have to try to find some of these as well. Bone-in anything is always better!


Sent from my iPhone using Home Brew

 

[johngottshall]

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

 

[Hammy71]

Beef Ribs. First time and probably the last. Came out tasty, but not sure they are worth the effort. In the smoker for almost 9 hours and you sure don't get a lot to eat from them.

 

[DrunkleJon]

Found a whole chicken in the freezer. Thawed it in the fridge and just took it off the smoker. 225° until it is 165. Less than 2 hours. Delicious.
I really like smoked poultry.

 

[AnonyBrew]

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

I like to use the Wild or Brisket rub from Texas BBQ Rub

 

[Cheesy_Goodness]

Smoked chicken from last night.

Dry brined for abour 24 hours in the fridge. I believe it made a huge difference in the final product versus not brining at all.
Kept it low at about 225F until the internal temp was around 150F, then cranked the BBQ temp up to 325F to crisp up the skin. The pic almost looks like the skin would be rubbery, but it was incredibly crisp and delicious.

 

[betarhoalphadelta]

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

Salt & Pepper. Measured 1:1 ratio *by weight*.

Want some heat? Throw some chili pepper powder in there. I've used cayenne, ancho, chipotle, or some combination therein. Add to taste.

 

[moscoeb]

Salmon grilled on kamado at 375-400, and a 5cheese mac, but in in oven.
Also did some asparagus, all excellent.


Sent from my iPhone using Home Brew

 

[EHV]

Salt & Pepper. Measured 1:1 ratio *by weight*.



Want some heat? Throw some chili pepper powder in there. I've used cayenne, ancho, chipotle, or some combination therein. Add to taste.

This!!! Let the beef and smoke be the shining star. I also add garlic powder but keep it simple for brisket. A good coating may seem like a lot but it's also a large thick cut of meat. Pics!!??

 

[BadDeacon]

This!!! Let the beef and smoke be the shining star. I also add garlic powder but keep it simple for brisket. A good coating may seem like a lot but it's also a large thick cut of meat. Pics!!??

I usually use just 'Canadian steak seasoning'. It has some garlic in it. I'd throw in some garlic powder in as well if you have it.

 

[onetoeddogbrewery]

my weekend starts on a Tuesday

 

[jammin]

^i like where that is going

 

[onetoeddogbrewery]

It can only get better from here.

 

[onetoeddogbrewery]

came out pretty good for a rush job.

 

[Cheesy_Goodness]

Some pork belly that's been curing in the fridge for about 10 days right before it went in the smoker.

First time trying this. If it turns out any sort of good this will definitely be a regular thing.

 

[Cheesy_Goodness]

Smoked and sliced. Wish I had a meat slicer to take care of this, since it was a bit difficult to get straight cuts.
That taste though...this will definitely be a regular thing.
Canadian on the left, Asian on the right.

 

[brewbama]

Looks great. I love home cured bacon.


Sent from my iPhone using Home Brew

 

[bob1852]

Gonna smoke some wings today. Tossed in butter and hot sauce before & after smoking, and I'll prop the door on the WSM when they're just about done to crisp them up.

 

[Remmy]

More.

 

[beernbourbon]

Oh damn! May not be about smokin' meat, but that right there is welcome in any thread!


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

 

[bob1852]

Remmy is drunk and lost again.

 

[bob1852]

Smoked wings.

 

[Remmy]

Smacked. Pretty much.

 

[beernbourbon]

I'm just jealous..... On a self (aka SWMBO) imposed 2 week organic cleanse. Ooof. No smokin (meats OR cigars) no alcohol. On the downhill side tho. C'mon Friday!


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

 

[sloanfamilydsm]

I'm just jealous..... On a self (aka SWMBO) imposed 2 week organic cleanse. Ooof. No smokin (meats OR cigars) no alcohol. On the downhill side tho. C'mon Friday!


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

Unless its helping w/ your little mans hang time.....I choose death by toxins. I mean something's gonna get ya eventually anyways

 

[beernbourbon]

Lol..... Extra 60 pounds is what it's supposed to help with.... Kind of a jump start....
Anyway back to the regularly scheduled smokin.... Least I can live vicariously thru y'all for the next 6 days


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

 

[sloanfamilydsm]

Beef spare ribs on the smoker today....


Next weekends smoke


the bull, not my kids

 

[schiersteinbrewing]

My first attempt at a smoked leg of lamb, turned out fantastic.


Sent from my iPad using Home Brew

 

[MrNic]

My first attempt at smoking a chicken. Just flipped it over. It has about 1.5-2 hours left.

 

[jammin]

baby backs

 

[DrunkleJon]

My first attempt at smoking a chicken. Just flipped it over. It has about 1.5-2 hours left.

Might I suggest that you spatchcock or cut it in half next time. Cooks better that way in my opinion.

 

[MrNic]

Might I suggest that you spatchcock or cut it in half next time. Cooks better that way in my opinion.

Thanks for the suggestion! I'll definitely try that next time. It turned out awesome by the way.

 

[DrunkleJon]

Good to hear. I really do like smoked poultry. Its so juicy

 

[MrNic]

Good to hear. I really do like smoked poultry. Its so juicy

Yeah, it was super juicy and tasty. My only regret is I didn't smoke two birds.

 

[beernbourbon]

ok gang....opinion time, y'all got plenty of them.... SWMBO wants a 'pork roast' smoked this weekend. I'm hesitant, because I view this as something thick and flat, like what mom used to do in the pressure cooker, cooking it to 200 degrees to kill it.....lol. Am I not thinking correctly? What would be the call on this? I'm thinking just grab a shoulder and do it up....she's looking for something to have as a 'roast' one day and fix up the rest of it shredded the next? Shoot me your thoughts.....

 

[ericbw]

ok gang....opinion time, y'all got plenty of them.... SWMBO wants a 'pork roast' smoked this weekend. I'm hesitant, because I view this as something thick and flat, like what mom used to do in the pressure cooker, cooking it to 200 degrees to kill it.....lol. Am I not thinking correctly? What would be the call on this? I'm thinking just grab a shoulder and do it up....she's looking for something to have as a 'roast' one day and fix up the rest of it shredded the next? Shoot me your thoughts.....[

Maybe a "sirloin roast" - the rib end of a loin. It would slice and shred.

 

[blizzard]

ok gang....opinion time, y'all got plenty of them.... SWMBO wants a 'pork roast' smoked this weekend. I'm hesitant, because I view this as something thick and flat, like what mom used to do in the pressure cooker, cooking it to 200 degrees to kill it.....lol. Am I not thinking correctly? What would be the call on this? I'm thinking just grab a shoulder and do it up....she's looking for something to have as a 'roast' one day and fix up the rest of it shredded the next? Shoot me your thoughts.....

What if you cut a shoulder or butt in two? Cook one half to 195-203 for pulling. Cook the other half to a lower temp for slicing and serve it up with gravy or a mustard sauce and some veggies.

 

[sloanfamilydsm]

What if you cut a shoulder or butt in two? Cook one half to 195-203 for pulling. Cook the other half to a lower temp for slicing and serve it up with gravy or a mustard sauce and some veggies.

+1

Smoked pork butt is awesome in chili also.