Who's smoking meat this weekend?

[kaffeenjunkie]

Around here, we call that "pastrami".

Cook to about 180f and shave for a beautiful sammich. If you have a good rub on it just need some good mustard or some homemade kraut.

 

[Schmoogdaddy]

9 lb. beef brisket this Saturday.

Mesquite or cherry or both. Haven't decided yet.

 

[kaffeenjunkie]

9 lb. beef brisket this Saturday.

Mesquite or cherry or both. Haven't decided yet.

In my mind the mesquite will overpower the cherry and will just taste like mesquite anyway.

 

[Schmoogdaddy]

In my mind the mesquite will overpower the cherry and will just taste like mesquite anyway.

I'm semi-newbie with brisket. I have apple, cherry, hickory and mesquite on hand. Suggestions welcome.

 

[applescrap]

Around here, we call that "pastrami".

Thats it!

 

[applescrap]

I swear by cherry and hickory for pork. Not sure about beef. Either way I love the blending

 

[kaffeenjunkie]

I'm semi-newbie with brisket. I have apple, cherry, hickory and mesquite on hand. Suggestions welcome.

Hickory and fruit blends work well.
Hickory and mesquite blend works well. But will still taste more like mesquite.

Cook to internal temp of 195f
Wait at least 30 min before slicing (if you can stand it.)

 

[smit70136]

+1 on hickory with fruit. I like using apple myself and have done well with beef using that combo.

 

[smit70136]

Thoughts/help on smoking turkey

Can't recommend the brine enough. I smoked turkeys for about ten years before discovering brining and I promise you I will never, never smoke one without it again. There are numerous brine recipes available on the interwebs - just pick one that sounds good and go for it!

 

[BadDeacon]

Around here, we call that "pastrami".

Ended up going and finding a full 14# packer. I'll experiment w pastrami another day!

 

[BadDeacon]

Broke down the packer into its parts. Mustard, garlic, and steak seasoning. Gonna fire up the smoker about 6am.View attachment ImageUploadedByHome Brew1450925686.037480.jpg

 

[BrewinBromanite]

Thoughts/help on smoking turkey

Well first you'll need a really big bong...

[emoji12]

 

[BrewinBromanite]

Seriously, though. +1 on a brine. I've had good results with and without, though. A good, accurate temp probe is helpful to not over (or under) cook it.

 

[applescrap]

Well first you'll need a really big bong...

[emoji12]

Love it! Here in Denver I don't think anybody be offended if you used it as a seasoning lol. Might help back pain

 

[applescrap]

Thanks everybody . Probe claro que si, little worried the electric smoker is going to struggle to keep it above 200 tomorrow. I've used it in the cold a couple times now but when I made the tenderloin it dropped to 200 but I don't think long enough to do nothing. I'm going to go with butter and olive oil mixed and mixed in with herbs Provence that's the way I do it normally. But in the oven I stuff it with oranges and lemons and onion and rosemary fresh and sage fresh muddle it pretty good really. But for smoking on a cold day I'm thinking no stuffing inside. I will rub the olive oil butter herbs provides mixture under the skin and on top that's my plan.

 

[RocketBrewer]

Have 4 Pork butts on the smoker now, a prime rib for Christmas and a full brisket to cook too! I'm planning to put myself in a meat coma for the holidays.

 

[kaffeenjunkie]

Thanks everybody . Probe claro que si, little worried the electric smoker is going to struggle to keep it above 200 tomorrow. I've used it in the cold a couple times now but when I made the tenderloin it dropped to 200 but I don't think long enough to do nothing. I'm going to go with butter and olive oil mixed and mixed in with herbs Provence that's the way I do it normally. But in the oven I stuff it with oranges and lemons and onion and rosemary fresh and sage fresh muddle it pretty good really. But for smoking on a cold day I'm thinking no stuffing inside. I will rub the olive oil butter herbs provides mixture under the skin and on top that's my plan.

Whether or not you stuff it with citrus and onion won't matter if you can't keep the smoker up to temp. There could possibly be some risks.
Last thing you want to do is get everyone sick.

You can always put it on the smoker for a couple hours, to get a nice smoke on it, then finish it in the oven with your stuffing. Keep the internal temp under 70 when you do this.

You could spatchcock the bird. This will give more surface area.
You could put a big cardboard box over the top of the smoker to try and insulate it.

Good luck and Merry Christmas.

 

[slym2none]

I have actually put two large, folded-up boxes around my smoker when it's cold & windy. I basically made a cardboard windbreak (not so much an insulator)

 

[Curtis2010]

Just scored a few pounds of shark (yum)! Planning to cook for dinner. Will post pics later.

Had to delay a bit, but now cold smoking some cheese, have the shark on too to start warming it up and get some smoke on it...will crank up the heat to finish.

Also got a beautiful moon rise over Volcan Baru (...but not a very good pic of it).

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[applescrap]

Merry Christmas!
Smoker held temp i didnt....i dried it a little i never do that im horrified ham was good!

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[richbrew99]

5am got the smoker fired up for this 8lb pork shoulder.

View attachment 1451065376788.jpg

 

[unionrdr]

I put a 13lb turkey & half a ham in the pit with kingsford & pin oak. Rubbed the turkey with olive oil & dusted with salt & herbs de Provence. Just spiral scored the ham. I'll get some cell pics as I go along in a bit here...:rockin: I'll see what they taste like with hellfire IIPA, ESB &/or dry whiskely stout...

 

[jammin]

Not too shabby for a clearance bird with absolutely no prep or seasoning. Literally just threw it on right out of the bag


Smoked over mesquite and peach

 

[hllywd]

Canadian bacon cooking in the oven after a couple of cold smoke sessions with corn cob pellets.

Same batch of cure, but this is a sample of the buckboard bacon I made at the same time.

Love our oven with the temp probe, set it and walk away. Come back a few hours later and it's done and cooled!

 

[jammin]

^that buckboard looks awesome! I wanna fry some of that up for breakfast tmrw!!

 

[smit70136]

A couple bone-in ribeye steaks for Christmas dinner. Not sure I'll ever top this one!View attachment ImageUploadedByHome Brew1451139781.412911.jpg

 

[BrewinBromanite]

Mmm, those look great! Did a giant bone-in prime rib last night on the smoker, sans smoke, in place of the oven, for a family gathering. The pic here is a little better than half of it, and we froze the rest for another day. Slathered up with garlic, herbs, and horseradish. Makes a great crust, and the well-seasoned smoker actually imparted some decent flavor, even with no smoke. A nice medium-rare throughout when sliced. View attachment ImageUploadedByHome Brew1451169186.275641.jpg

 

[Jim_Holmes]

my wife bought me a grill pro double door cabinet smoker for christmas was going to season it and do some smoke this weekend but id have to put water wings on to do it as its been raining all day. news said around 4" in next 3 days so probably wont get to use it till next week:smack:

 

[jammin]

A couple bone-in ribeye steaks for Christmas dinner. Not sure I'll ever top this one!View attachment 325400

Those kinda look like tomahawk ribeyes.. yep, I'd call them tomahawks haha

Mmm, those look great! Did a giant bone-in prime rib last night on the smoker, sans smoke, in place of the oven, for a family gathering. The pic here is a little better than half of it, and we froze the rest for another day. Slathered up with garlic, herbs, and horseradish. Makes a great crust, and the well-seasoned smoker actually imparted some decent flavor, even with no smoke. A nice medium-rare throughout when sliced. View attachment 325476

 

[kaffeenjunkie]

Tasso Ham
Rhulmans salt box cure for 4 hours - marjoram, cayenne, allspice and white pepper rub. Smoked at 225f to internal temp of 165f.