Who's smoking meat this weekend?

[nate14120]

Love this thread but I can't read the title without losing it.

 

[passedpawn]

Love this thread but I can't read the title without losing it.

Which one of these are you.

 

[thaworm69]

I was thinking about pattying up some burgers with some store bought jerky seasoning and some pre-cooked bacon, and smoking them for an hour or so before I grill them. I am wondering if anyone has tried smoking burgers before? Also is it ok to go over the recommended amount of seasoning per lb of burger to get a bit more flavor? I know the blend I have has .85% nitrate and I don't want to get anybody sick. But I would like them to pop with jerky flavor. Thanks!

EDIT: Nevermind I see the cure packet and the seasoning packet are seperate, so I just won't use the cure. Still curious about a good time and temp to use with the burgers themselves though. I have an electric masterbuilt, and will be using a 90%lean ground beef. Thanks!

 

[MedicMang]

Smoked burgers are bangin. Time depends on temp. Temp is whatever you want to cook the meat to, say 135 for med Rare or 155 for well done. Smoke with a heartier wood.

 

[smit70136]

I've done burgers many, many times on hickory for about 3 hours. Catch is to put them on direct heat for about 3-5 minutes per side before turning up the smoke. Always turned out wonderful.

 

[Chomp]

Gonna put these in the drum smoker around midnight tonight

 

[betarhoalphadelta]

Picked up three racks of ribs from Costco today, ready for tomorrow!

 

[Curtis2010]

GF bought a brisket today. I've never cooked a brisket so started researching today...holy crap...there is a lot to know about cooking brisket!

 

[brewbama]

Smoked Pork Shoulder Roast with Spicy Tomato Chutney and Crash Hot Potatoes, Roasted Corn, and Olive Garden's Breadsticks. I used Weber's Roast and Chutney recipe which is AWESOME! I'd never had chutney until today but I will definitely have it again.

 

[grrickar]

I have a pork picnic shoulder on the Primo going low and slow at 220F with some hickory.

Tomorrow will be a day of BBQ and beer. I think our Founding Fathers would approve

 

[grrickar]

GF bought a brisket today. I've never cooked a brisket so started researching today...holy crap...there is a lot to know about cooking brisket!

Do it right and it will reward you with the most tasty thing you have ever eaten. I did my first one about 6 months ago, and I try and do one every other month.

I love brisket. It is a nice departure from pulled pork BBQ. It can be expensive, but so are ribs these days, and at least with brisket you are paying for meat and not bone...

 

[sheephrdr]

2 chickens going in the big chief tomorrow morn with some manitoulin harvested cherry wood. will be brewing a 10 gal centennial base pale ale split with 2 diff yeasts. at same time

 

[Genuine]

Here's some que view for you on this 4th of July morning!

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[Genuine]

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[Transamguy77]

I put on a bunch of pork today, loin end, shank and butt. 2 roaster chickens and a deer roast some part of the hind if I remember right.

 

[czmkid]

Almost time to wrap



Fat cap side


Lean side up



The flat sliced up



Some of the point side sliced

 

[Brizzo]

3 lbs of ribs on my egg- 2-1-1 method at 250

 

[HoppyDaze]

Bottom round roast for carne asada and roast beef sandos

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[renrutle]

Yesterday I smoked 4 racks of pork ribs, 2 pork shoulders, and a brisket. We should have food through the end of next week.

Unfortunately I did not have any to smoke.

 

[betarhoalphadelta]

Ribs started...

Planning on doing some sous vide corn and asparagus too.

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[Curtis2010]

Do it right and it will reward you with the most tasty thing you have ever eaten. I did my first one about 6 months ago, and I try and do one every other month.

I love brisket. It is a nice departure from pulled pork BBQ. It can be expensive, but so are ribs these days, and at least with brisket you are paying for meat and not bone...

So far I've "dry brined" it for a few hours then mixed and applied a rub. Will leave in the fridge till tomorrow.

Have gotten some advice from friends and a huge amount of info from WWW.amazingribs.com. Great site.

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[moscoeb]

So far I've "dry brined" it for a few hours then mixed and applied a rub. Will leave in the fridge till tomorrow.

Have gotten some advice from friends and a huge amount of info from WWW.amazingribs.com. Great site.

I have one in my fridge I am planning on smoking Wednesday. Haven't decided how yet. Will be my first!

 

[HoppyDaze]

Great flavor but too chewy to do sandwiches with, so I chopped it all up for tacos and burritos.

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[unionrdr]

We did some burgers & fresh Hungarian sausage in the pit yesterday. The sausage was red with paprika, garlic, parsley & seasonings. Great flavor.

 

[beergolf]

Pork butt has been in the smoker for about 3 hours. Rubbed last night and using applewood to smoke. MMMMM pulled pork sammiches tonight. Making some potato salad, cole slaw and beans later.

 

[betarhoalphadelta]

A fine spread

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[Curtis2010]

I have one in my fridge I am planning on smoking Wednesday. Haven't decided how yet. Will be my first!

Mine turned out pretty damn tasty for a first attempt (I used to live in Texas so I know what good brisket is supposed to taste like). I rushed it a bit, so just a touch chewy, but delicious and moist.

Dry brined, rubbed, over night in fridge, smoked for a few hours, wrapped, continued to cook at about 225 (brought the temp up later to rush it along...better to keep it low & slow)... Should have cooked longer with more time at 180-205F internal temp. Think it would have been a bit more tender, but I'm pleased for a first attempt.

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[Michigan_Wolfman]

I just got done eating some burgers I doctored up with a little hickory smoke, and then I see this thread! Looks good, everybody!

 

[Michigan_Wolfman]

Welcome to the First Church Of BBQ, please stand for our first hymn........

"Amazing meat, how great that sounds, Oooo save a slab for me!!!!!"

 

[onetoeddogbrewery]

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