Who's smoking meat this weekend?

[Michigan_Wolfman]

My kids are always requesting that Daddy make "Yummy BBQ Piggy meat" which is their term for ribs. If the forecast for this weekend wasn't calling for thunderstorms, I'd load up the grill with some Kingsford or some lump charcoal for a low and slow fire, throw in some hickory chunks for smoke, and do up a couple racks of spare ribs with my homemade dry rub.

 

[Floored]

Butts are rubbed and the fire is settling in. Once these go on it's brew day.

 

[betarhoalphadelta]

Selfie done right!

View attachment 1434231973765.jpg

 

[TasunkaWitko]

Apple-smoked pork shoulder rubbed with salt, black pepper and oregano - basted with garlic, lemon juice and olive oil - shredded and served with diced tomatoes, sliced onion, feta and home-made tzatziki in a pita. That's what's for dinner ~

 

[madscientist451]

No smoking meat for me, clogs up my bong and is hard to light.

 

[Inkleg]

Selfie done right!

I'm man enough to say "Nice piece of meat you have in your hand. I'd like to see it when you're done playing with it".
Are those hand washing instructions on the mirror?

 

[jammin]

Selfie done right!

Think you're fancy with all that PRIME brisket don't ya!

 

[Saboral]

I made a pork shoulder with lots of cumin!

 

[Michigan_Wolfman]

No smoking meat for me, clogs up my bong and is hard to light.

You just need a bigger bong man..... :cross: Or just weld a piece of black iron pipe to your BBQ and have at it.

 

[dstar26t]

2 butts and 4 racks on a 22" Weber at once. Pretty easy to keep around 225F with the smokenator.

 

[betarhoalphadelta]

I'm man enough to say "Nice piece of meat you have in your hand. I'd like to see it when you're done playing with it".
Are those hand washing instructions on the mirror?

LOL...

Yeah, it's always interesting when the instructions get comments... My 5 yo son is autistic, so "storyboarding" certain things is a good reminder.

Think you're fancy with all that PRIME brisket don't ya!

Of course! Interestingly, brisket pricing is coming down. This was $3.39/lb...

 

[jsguitar]

Of course! Interestingly, brisket pricing is coming down. This was $3.39/lb...

Where did you get it? I need to find a place with decent prices.

 

[betarhoalphadelta]

Where did you get it? I need to find a place with decent prices.

Costco...

 

[fantomlord]

Did a beef tongue for the first time. definitely won't be the last...

 

[Dixon9717]

View attachment ImageUploadedByHome Brew1434654826.713680.jpg
Four briskets with a mustard rub smoked with cherry and pecan.

 

[HoppyDaze]

Did a beef tongue for the first time. definitely won't be the last...

Andrew Zimmern in the smoke thread. Love it

 

[HoppyDaze]

View attachment 285314
Four briskets with a mustard rub smoked with cherry and pecan.

12 hour smoke? They look like nice cuts

 

[Dixon9717]

5 hr smoke then 8 hrs at 225* or however long it takes to get 185* internal temp.

 

[moscoeb]

Happy Father's Day to my dad and I. View attachment ImageUploadedByHome Brew1434932887.245171.jpgView attachment ImageUploadedByHome Brew1434932903.303085.jpg

And I got to make some Scottish ale while smoking to enjoy this fall!
View attachment ImageUploadedByHome Brew1434932938.687636.jpg

 

[dstar26t]

The weber kettle got a work out yesterday. Beef Brisket, Pork Butt and Ham Hocks (for Collard Greens) first, then 4 racks of Pork Spare Ribs.

Used the kitchenaid with dough hook to pull the pork, worked great but did it too long.

 

[unionrdr]

I did a dry-rubbed brisket yesterday. Fat cap turned into golden-brown savory/spicy meat butter! 3 hours, 20 minutes in the pit, then another sprinkle of dry rub, 3C water & in a biscuit pan covered with foil @ 270F for another 2 1/2 hours.

 

[passedpawn]

Used the kitchenaid with dough hook to pull the pork, worked great but did it too long.

That's a very interesting idea, using your mixer to shred. Looks like it worked great. What do you mean by "did it too long"? How long is right?

I'd love to do this. The shredding is a bit of a drag.

 

[DrunkleJon]

I did a dry-rubbed brisket yesterday. Fat cap turned into golden-brown savory/spicy meat butter! 3 hours, 20 minutes in the pit, then another sprinkle of dry rub, 3C water & in a biscuit pan covered with foil @ 270F for another 2 1/2 hours.

Looks good. Why water though? I have a friend who swears by beef broth for extra flavor

 

[unionrdr]

No beef broth/stock, & the kottbusser seemed a little light for this application? Stout not ready yet. Next time, I'm thinking of cutting the liquid down to 1 1/2C. A 12oz bottle of my whiskely stout would've been good. Didn't realize it was a pork brisket till I cut into it. My wife took out this Guinness marinaded brisket today she found at Walmart. The dry rub turned out great though. About 1/4C Weber's N'Orleans Cajun seasoning, 1/3C demerara sugar, 1/2tsp black pepper, 2tsp onion powder mixed together for the rub. Made a sauce for the meat with about 1 1/2-2C's Cactus Butter, 1TBSP rub, 8oz mushrooms split & sliced with pan juices.

 

[dstar26t]

That's a very interesting idea, using your mixer to shred. Looks like it worked great. What do you mean by "did it too long"? How long is right?

I'd love to do this. The shredding is a bit of a drag.

I like it shredded a little coarser/chunkier. I was adding the meat to the bowl with the mixer on. By the time the last bit of meat was added, the initial meat was over shredded. Next time I would add it all with the mixer off, then shred it all at once. I agree it's a drag.

 

[uatuba]

That's a very interesting idea, using your mixer to shred. Looks like it worked great. What do you mean by "did it too long"? How long is right?



I'd love to do this. The shredding is a bit of a drag.

A moderator not reading the entire thread?! Tsk tsk.

Seriously though, I started doing this many years ago and per my previous post on this, I find the best way to do it is to just press the meat down until you get the right consistency.

A few more details: I like mine shredded with very few chunks, so I throw the butt in the bowl, fold the hook down straight through the middle of it, then turn it on to about speed 4 and press with a wooden spoon as needed. It doesn't take long.

 

[weirdboy]

Holy crap, I am so totally using my kitchenaid mixer to shred the next pork butt I do.

 

[passedpawn]

Holy crap, I am so totally using my kitchenaid mixer to shred the next pork butt I do.

Trust (but verify!)

Pork Butts - Imma doing this next time for sure


Holy crap, shredded chicken and beef. That's cool, especially the chicken for chicken salad.

 

[uatuba]

The dough hook works better than the paddle IMO.

 

[vanishingpint]

Decide to smoke baby backs,but was out of my homemade rub,being the lazy bastid that I am I put on a light coating of Tony Chachere's original and a good coating of brown sugar.Dammit ! They were so good I might give up my super secret rib rub.