Who's smoking meat this weekend?

[Temptd2]

I just did a test-smoke of a rack of baby back ribs in my Oster smoker roaster oven. 225* for 3 hours. TOO long. The meat literally fell off the bones. Next time I'm gonna try 200* for 3 hours and see how that goes.

THAT being said, the meat was delicious once sauced and served with coleslaw and roasted butternut squash!

 

[beernbourbon]

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Little chicken and porknography.
Bird split, dry brine, 3 hours at around 250-260, pulled it off at 160-165 depending on where I took temp
Sausages 30 mins at about 270.

All mighty tasty.

 

[brewbama]

Buckboard Bacon

I used Shooter's recipe.

cure first

then the herbs and spices

I removed it from the cure after 10 daze, rinsed it off, and sliced a cpl pieces for a test fry. Not too salty so into the smoker once the weather breaks.

Finished just in time to congratulate Alabama as the SEC Champions. Here it is 160*F internal smoked with pecan. I'll let it cool till tomorrow and enjoy it through the holidaze on Charcuterie platters. SWMBO mentioned something about Eggs Benedict, too!

Sent from my iPhone using Home Brew

 

[Zekk]

I've got a 12 pound turkey to smoke this weekend. Having a small Xmas party and the bird is defrosting now, will be seasoned soon. Stuff that baby with onions and smoke using some either cherry or apple, maybe plum wood

 

[lolznrofls]

I have to brine and smoke four or five 10-12 lb turkeyes for my wifes staff..shes the boss and they love my smoked goodies...

 

[KartRacer54]

Going to make some snack sticks, 3# pork loin, 2# beef. Makes delicious sticks.

 

[EHV]

Going to get started on another 13 lbs pork belly for bacon. I think I'm going to with a traditional with peppercorn style and do one slab with a heavy garlic and bay leaves. Also going to try to smoke this for an extended period with lower heat to really hit the smoke flavor this time. 150 internal temp came pretty quick at 225. I also got antsy and didn't allow adequate time for a good pellicle to form.
Does anybody rub them down again with brown sugar or maple syrup prior to smoking? I watched chop and brew where he did so and the color was ridiculous when pulled from the smoker. I didn't rub with anything prior to smoking the first time and while it tasted amazing, I think there may be something to gain with that little extra on the outside.

 

[lolznrofls]

I got a busy weekend ahead.. getting prepared for a christmas party..gonna brine and smoke two turkeyes and do another 12 lbs of pulled pork...plus I have a pliney the elder clone to brew.
Gonna be busy at backyard smoke and mash haus this weekend..I bet the neighbors call the cops thinking im cooking meth..mwahaha

 

[KartRacer54]

Snack sticks are in the Cook Shack smoker! Slow process, hope they are as tasty as the last ones I did. Will know in another 3 or so hours.

 

[MedicMang]

I'm wanting to start smoking chicken breast for lunch meat. Any tips?

 

[EHV]

Made 4 different types of bacon today. Each has a slight twist on itself from every other slab. I decided to use brown sugar on all of the slabs. Garage fridge smells great.

 

[EHV]

I'm wanting to start smoking chicken breast for lunch meat. Any tips?

Inject or brine with your favorite flavors. Cook for internal temperature not time, and go easy on the smoke, since poultry soaks up the smoke. Mesquite goes well with chicken, but can be very overbearing if excessive.

 

[DrunkleJon]

With poultry definitely a fruit wood or something mild. Poultry absorbs smoke like a sponge. When I do a chicken it's at 350 and seems to cook quicker than in the oven. Finish at a higher temp to crisp the skin as it will end up mahogany colored and rubbery otherwise

 

[lolznrofls]

I brine the snot out of my birds..I use a 3 gallon Ziploc bag..a gallon of apple juice and enough salt to float and egg..plus whatever 11 different fresh herbs and spices..push the ziploc bag down in a sink full of water to remove all the air and set it in the garage for 24 hrs..my garage stays in the mid 40s now this time of year

 

[beernbourbon]

I do a kosher salt dry brine for a couple hours ahead, just enough to keep the juices in, can't even taste a hint of it. Comes out incredibly moist. Apple wood chips. Last time was around, what 240-250, 3 hours. Nothin but a boneyard left. Got two more on today, gonna keep it a bit lower, no more than 225, see how that works. Both a bit of dry rub. One has lemon pepper, other one paprika, garlic, onion, chili powders.

 

[brewbama]

Used Kutas' Great Sausage Recipes and Meat Curing (which is remarkably close to a '70's Missouri Conservationist magazine recipe). However, I was out of soy sauce so I used this recipe to make a substitute.

Today is also the smoke day for some bacon I've had curing. I'll be using Pecan and hangin the bacon and jerky from the Expandable Smoking Rack.

I used 3 lbs of thinly sliced top round.

This should take all day.

 

[JonM]

It's gonna be a balmy 45 tomorrow, (not that even colder temperatures would stop me) and the local grocery store had some kind of pork-stravaganza where all kinds of pork was on sale, so I'm going to smoke a couple racks of baby backs. It's been far too long.

 

[smit70136]

Ended up coming the night before and starting the smoke in the morning. Turned out lovely.

Brings a tear to my eye. Lovely bird!

 

[Brettomomyces]

I just smoked a half pound of steelhead salmon with maple for a hot salmon dip...in the oven now

Also in the smoker, 2 fryer chickens over a mix of cherry and hickory...pics in an hour or so

 

[EHV]

Mmmm smoked salmon!
Going to be smoking my bacon tomorrow over some hickory. Going to let it sit an extra day as some area still feel a tad soft.

 

[EHV]

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Got to try out the new meat slicer today. My finished product. 13lbs of bacon.
Stand corrected, after trimming and curing about 8.5 lbs. quite the drop from the original weight

 

[bigtex52]

Got a little 4 bone prime rib goin' on the smoker Christmas morning.

 

[Powercat]

Beef tenderloin on the traeger, 135 degrees and on the Christmas platter.

 

[smokinop]

Smoked a small pork shoulder yesterday, mainly for the freezer for us to eat later. This morning smoked a 13 lb turkey that I brined yesterday & rubbed with a cajun/jerk rub that I concocted with spices in the cabinet. Both are delicious!

 

[bigtex52]

Yum!

Good news is, low on Christmas morning is supposed to be in upper 40s, which beats the heck out of cooking in the blizzard last Christmas.

 

[PJM]

Just put a pork butt on the smoker for my first overnight smoke. Hoping all goes well.

 

[CRZ]

I just finished smoking some salmon with Jim beam smoke. Yesterday I finished smoking a pork tenderloin cut into small strips to make pork jerky using apple smoke.

 

[Devin]

Just pulled 2 lbs of bacon off of the smoker for some Christmas goodies. Yumm!

 

[JoelMIBrewer]

I have a turkey to cook for new years day thinking about smoking for a couple hours then finishing in the deep fryer any thoughts?

 

[lolznrofls]

I have a turkey to cook for new years day thinking about smoking for a couple hours then finishing in the deep fryer any thoughts?

Dont do it!! You will end up with turkey jerky! I tried it once..the legs shattered like glass when I went to pull it off..lmao..it was pizza for that thanksgiving..