Who's smoking meat this weekend?

[betarhoalphadelta]

Reverse seared tri-tip over charcoal and cherry wood in the Big Joe. Grilled corn with Santa Maria seasoning, tarragon, and butter. Brussel sprouts also with Santa Maria seasoning and evoo.

View attachment 1460941324241.jpg

 

[jammin]

^cooked the hell out of that tri tip now didn't ya haha

 

[HoppyDaze]

Threw a 7 lb brisket flat on a little bit ago. Prepped up some ABT's. Made one mistake though. Learn from me. Always wait to prep the ABT's until after you have put your contacts in. Geez. I feel like I have been peppersprayed.

Ha!

 

[weirdboy]

Those brussels sprouts sure look a lot like broccoli.

 

[BaylessBrewer]

Those brussels sprouts sure look a lot like broccoli.

He may or may not have been drinking. [emoji23]

 

[damlamb]

This weekends smoke. Bacon wrapped tenderloin.

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[HoppyDaze]

I got corned beef brisket to do some pastrami. It's soaking in water for a day or two to lose some salt...(store bought)



https://youtu.be/xe7QREZcV8I

 

[betarhoalphadelta]

Those brussels sprouts sure look a lot like broccoli.

Lol. Oops.

 

[HoppyDaze]

View attachment ImageUploadedByHome Brew1461089009.328865.jpg

It's going down

 

[JohnSand]

"Smoked" some chicken cutlets tonight. Easy and tasty. My youngest son brought over pulled pork tacos with strawberry mango dressing. Wow.

 

[QuadConPana]

Well, since tomorrow is 4/20, it won't be meat most people are smoking.

Not me, of course, but some people.

Yeah, that's the ticket. Some people. Not me.

 

[HoppyDaze]

Well, since tomorrow is 4/20, it won't be meat most people are smoking.



Not me, of course, but some people.



Yeah, that's the ticket. Some people. Not me.

In Oregon, you actually get fined for not smoking.

 

[BrewinBromanite]

Unfortunately, no smoking of any kind for me today. Smoke 'em if you got em. (Referring to pieces of meat, of course.)

 

[shelly_belly]

I got corned beef brisket to do some pastrami. It's soaking in water for a day or two to lose some salt...(store bought)



https://youtu.be/xe7QREZcV8I

I did one of these last month only I didn't know about the overnight soak to remove some salt. It turned out tender, juicy and delicious, and quite salty.

 

[Genuine]

View attachment ImageUploadedByHome Brew1461202218.600167.jpgView attachment ImageUploadedByHome Brew1461202232.965011.jpgView attachment ImageUploadedByHome Brew1461202246.285177.jpg

Made some bad for my bday this past weekend. 11lb pork butt and couple racks of ribs. 15 hours on the pork butt. And 6 on the ribs. Came out great!

View attachment ImageUploadedByHome Brew1461202371.358880.jpg

 

[HoppyDaze]

WSM users: Do you use briquettes, lump coal or wood? I assume a combination of all...Thinking of getting one. Had another issue with my Traeger. #fedup. Can you keep the temp at 200-250 with minimal babysitting?

 

[EHV]

WSM users: Do you use briquettes, lump coal or wood? I assume a combination of all...Thinking of getting one. Had another issue with my Traeger. #fedup. Can you keep the temp at 200-250 with minimal babysitting?

I've used lump and briquettes. I prefer the WSM over my Kamado for ease of temp regulation. I love it. I'll also add wood chunks obviously.
After you get it broken in its simple to maintain temps for long durations. Outside temps can affect performance if it's too cold and you may have to add charcoal after a long overnighter. I bought a iq120 to help with higher cook temps for poultry and long overnighters for big briskets and butts. I have issues maintaining 325 to 350 otherwise if I don't use the pit tender.
Get one HD. I promise you will be using it quite often and be happy with it.

 

[HoppyDaze]

Ever do pizza on it?

 

[beskone]

Technically off topic a bit as I'm not smoking meat, but I am smoking 14.5lbs of grains for a smoked porter I'm brewing next month

 

[EHV]

Ever do pizza on it?

If pizza is a priority for you I would go ceramic. I've never attempted a pizza on my WSM since even 350 is an issue to maintain. On my Kamado Joe, it's a pizza machine. Hitting 700 is no problem and will cook a fantastic pizza in 10 minutes or less with a quality stone.
If you want a jack of all trades and a slight learning curve, go with a BGE or a KJ. It takes time to get ahold of how to get a lower cook temp without overshooting your target, but at the same time higher temp smokes for poultry are easy to achieve. I do have issues with generating smoke for better smoke penetration that I can't figure out with lump in the KJ.
If you want a solid low and slow smoker the WSM is as good as it gets.

 

[wobrien]

Ever do pizza on it?

If you want to do pizza, build a brick oven in your backyard.

 

[HoppyDaze]

If you want to do pizza, build a brick oven in your backyard.

Do I look like some kind of nurse to you?

 

[DrunkleJon]

WSM users: Do you use briquettes, lump coal or wood? I assume a combination of all...Thinking of getting one. Had another issue with my Traeger. #fedup. Can you keep the temp at 200-250 with minimal babysitting?

I have a WSM and use Kingsford Competition briquettes. I get two bags at a time from Costco. I find it maintains a steady temp better than the standard blue bag. I have had too much trouble with lump, I have only bought the cheap stuff from HD/Lowes and found that the pieces were too small and it burned down too fast.

I did an overnight butt smoke with briquettes and messed with it every hour or so though it was a windy night and I probably overcorrected. I bought a temp controller and love it. Makes life so much easier.

Dont use woodchips for your smoking wood. With a charcoal smoker it just burns up too quickly. Use chunks at least.

 

[betarhoalphadelta]

I prefer the WSM over my Kamado for ease of temp regulation.

Really? What kamado?

I've never used a WSM, but I can't imagine anything being much easier to regulate temp than my Big Joe.

 

[EHV]

Really? What kamado?

I've never used a WSM, but I can't imagine anything being much easier to regulate temp than my Big Joe.

I have the Kamado Joe. I constantly overshoot 225 when I try to do a low and slow cook. I find it way easier to maintain the WSM at lower temps. Also BW how many chunks of wood would you use in your Kamado when doing a low smoke? I find I get minimal smoke output from my wood chunks and they seldomn burn completely. Every now and then I get hints of that target blue smoke but it just doesn't stay consistent for those critical first hours.

 

[weirdboy]

I also use Kingsford with my WSM in addition to the wood chunks for smoke.

The WSM can be tricky to control temps in windy conditions if you don't specifically build some kind of wind break and/or insulation for it, but apart from that I find it very easy to keep at steady temps.

 

[dstar26t]

How about some brisket? 16 lb packer trimmed to 14 lbs. 1% w/w kosher salt on the surface for 24 hours. 19 hours of 6 month seasoned red oak (a lot of it) until probe tender. 6 hour rest in a faux cambro.

And double smoked Kielbasa and Bratwurst?

Cold smoked for 8 hrs

Then hot smoked for 2 hrs

 

[wobrien]

How about some brisket? 16 lb packer trimmed to 14 lbs. 1% w/w kosher salt on the surface for 24 hours. 19 hours of 6 month seasoned red oak (a lot of it) until probe tender. 6 hour rest in a faux cambro.

And double smoked Kielbasa and Bratwurst?

Cold smoked for 8 hrs

Then hot smoked for 2 hrs

I might be in Ridley Park this week, save me some! Looks terrific.

 

[dstar26t]

There was only 1 lb of brisket flat left that I sliced thin-ish for lunchmeat and is frozen now. We also cooked some 2 week maple-brine-cured pork spare ribs that were pretty great...smoked bacon on a stick. No pictures though.

 

[Oldskewl]

dstar, that kielbasa looks great! I have been spending too much time brewing beer this winter and have neglected my yearly batch of Polish Kielbasa. Looks like you use my between the chair blooming method. The wife hates it when I do that. Ha ha!