Who's smoking meat this weekend?

[ericbw]

Haven't researched it as much as I'd like, but I did come across this:


Source

I can't say that jives with what I've been thinking "processed" means though. I also wonder if there's a distinction between doing it at home and mass producing it.

Either way, my bacon intake probably won't change too much

I think if the concern is nitrates, then home made is no better for you in that regard. The only improvement is the amount you use. So you could use less salt/nitrate to make bacon or ham, and you know that you have to be extra careful with cooking, etc. to be sure you don't get botulism. But you know that's the risk you run.

Home made is probably better for you as far as being closer to the original state (on an animal) compared to lunch meat that is pieces parts, nitrates, salt, who knows what other stuff.

It's not like home grown tobacco is less carcinogenic, but you know it is just leaves that you picked and dried. So it's better for you, but still not good for you.

 

[BadDeacon]

From what I heard on the BBC, it sounds like 5 out of 100 folks in developed countries will develop Colo-Rectal Cancer (or maybe just cancer, I forget). This study basically ays that if you eat process meat EVERY day of your life, your odd go up to 6 out of 100.

I think I'll have my daily Dawg and Bacon and live happy!

 

[Temptd2]

I think it's all a bunch of hogwash!

I'm gonna eat my smoked meat and nitrates. At 62, I can use all the preservatives I can get!

 

[BadDeacon]

Yep. I am gonna smoke some meat this weekend!!!!

Here is a link to the article: http://www.bbc.com/news/health-34615621

 

[chisena]

Just picked up a 17 lb brisket for Friday night smoke sesh

 

[GrillaRays]

Gotta bring something to an Octoberfest party my wife and I are invited to. I figured we needed to bring something else besides bratwursts to help balance things out. Maybe something you can eat with your fingers? Of course, baby back ribs!

 

[onetoeddogbrewery]

View attachment ImageUploadedByHome Brew1446171489.185160.jpgView attachment ImageUploadedByHome Brew1446171512.339891.jpgView attachment ImageUploadedByHome Brew1446171528.305370.jpgView attachment ImageUploadedByHome Brew1446171540.456545.jpg2hrs @275* foiled for 30mins@250. Fork tender. Mmmm!

 

[chisena]

I am. Trimmed a 17lb beast of a choice packers cut down to about 13.5lb. Rubbin' that baby down with some Dalmatian tomorrow evening before sticking it on the offset around 4am Saturday. I will be wrapping it in butcher paper about half way through the cook... for good measure.

 

[GrogNerd]

BubbaQ's final victims.

Seems the bottom of the offset chamber is completely rusted through

View attachment 1446408709623.jpg

 

[chisena]

View attachment ImageUploadedByHome Brew1446435317.822039.jpg

 

[DrunkleJon]

Smoked up my first brisket today. 9 pounds per cook weight flat. Oh, and ABTs.

View attachment 1446932037852.jpg

View attachment 1446932046044.jpg

View attachment 1446932054125.jpg

 

[Oldskewl]

I've had a butt on the smoker since 7:30am. It just broke the stall. Wrapped it in foil and waiting for 202 degrees. I'm getting hungry

 

[weirdboy]

Maybe it's just the framing of the photo but those look like HUGE ABTs.

 

[Oldskewl]

Pork butt turned out excellent. Tried SPOG rub this time with some smoked hot paprika for color and heat. Everyone loved it. I actually enjoyed it more plain than with sauce.
View attachment ImageUploadedByHome Brew1446949261.654727.jpg

 

[sloanfamilydsm]

Pork butt here also. The stall was brutal. 8 lb'r took just over 10 hrs to hit 200. Pic is ~4 hrs in
View attachment ImageUploadedByHome Brew1447029921.964605.jpg

 

[Oldskewl]

Stall on mine was brutal as well. 8.5 lb took 11 hours at 235. I bumped it to 260 for the last 75 minutes. Kids were getting hungry.

 

[applescrap]

Doesn't wrapping it help make it to the stall go faster? I never wrap just set it in the electric smoker at as high as it it will go 4 pound takes 7-8 hours the electric smoker says 275 the probe inside says 250
They go right through the stall on a grill with indirect heat a little higher they're not as good but if you only have 4 hours this will do just add any high sugar rub late or it will burn

 

[Oldskewl]

Yes wrapping is supposed to speed up the stall. I forgot to wrap until after the stall. I never used to wrap either until it came out of the smoker.. For pulled pork I like it better wrapped.

 

[DrunkleJon]

Maybe it's just the framing of the photo but those look like HUGE ABTs.

Yeah, I got rather close with the camera. That stick on the bottom is a toothpick for size reference. Were delicious though.

 

[dstar26t]

Cooked some Beef Chuck Ribs again. These are quickly becoming my favorite cut to cook. I love BBQ pictures so here's a bunch!

Trimmed then dry brined for 12 hours.

Slathered with hot sauce and rubbed with coarse black pepper.

Got the fire going with 15 month seasoned Red Oak.

Put the ribs on when the smoke went clean and targeted 275ºF.

4 hours in.

Done after 7 hours.

 

[Oldskewl]

I have never tried smoking beef ribs. They look good. Yaba Daba Dooooo!

 

[DrunkleJon]

I was thinking while chewing on an extra crispy bit of leftover burnt end from my first brisket smoke yesterday and realized that especially since I over salted the crust, it tasted quite a bit like bacon. I then started wondering if you could get a beef belly and what beef bacon would be like. The googles are not disappointing me so now I have to first teach myself to make pork bacon, then on to beef.

Anyone tried making beef bacon?

 

[applescrap]

I just want to try making bacon in general..... but yeah get the the belly in cure it and smoke it

 

[dstar26t]

I was thinking while chewing on an extra crispy bit of leftover burnt end from my first brisket smoke yesterday and realized that especially since I over salted the crust, it tasted quite a bit like bacon. I then started wondering if you could get a beef belly and what beef bacon would be like. The googles are not disappointing me so now I have to first teach myself to make pork bacon, then on to beef.

Anyone tried making beef bacon?

Beef bacon sounds awesome. I'm asking for a slicer for Christmas so pork (and now beef) bacon are on the list. Thanks for sharing your epiphany.

 

[weirdboy]

I also have been thinking about making bacon for quite a while, but the slicing issue has prevented me from pulling the trigger.

 

[Zekk]

I have decided to smoke a chicken this weekend. Was going to last Sunday but we forgot to defrost it. I love the holidays, smoked turkey for days..

 

[JonM]

I think I'll smoke a couple chickens. If I start the WSM around 1:00, that's a perfect time to have a cigar during the couple hours of daylight we have.

Then I can make smoky chicken soup with the carcasses. Due to travel, I can't smoke the Thanksgiving turkey, so this'll be a good substitute.

 

[banesong]

Ribs are planned for Sunday.

 

[Oldskewl]

Thinking about smoking some beef jerky! It's been a while.

 

[suckerpunchltd]

Planning on smoking some chicken and early next week I'll be cold smoking some pale malt with alder once they arrive.