Who's smoking meat this weekend?

[Sourz4life]

Dry cured some maple bacon. Letting it dry out in the fridge until tomorrow then cold smoking it for a few hours.

 

[Oldskewl]

I agree! What kind of wood will you use or I guess can you recommend some for fish

Personally I use alder

 

[jammin]

Rib Eye's on the Hibachi

 

[passedpawn]

Rib Eye's on the Hibachi

I approve this message.

 

[Sourz4life]

I did this last weekend, but wanted to post the results. Dry cured some pork belly into bacon. Soaked in maple syrup and smoked for 3 hours on hickory and another 3 on oak until it hit internal temp. Used some of it and the rendered fat to make bacon extract. The bacon came out wonderfully.

 

[applescrap]

The bacon looks really good. Last night I did a chuck roast. It took 8 hours to cook. I thought it would cook in three or four hours. Does something seem weird here? Also I cook everything at 275 in my electric, because the little extra heat makes Cooks go so much faster. That being said does that extra heat burn the bark?

 

[BrewinBromanite]

How big was the roast? They can be pretty tough and take a while to break down. Did you add smoke (not that it helps answer the question, just curious)?

 

[applescrap]

3 pounds, I used Hickory and apple mixed. Normally I add little handfuls every 30 minutes or hour but tried to load up 3 hours worth at once. Not sure how long it smoked for.

 

[applescrap]

Okay here's a picture, doesn't look so charred to me and is good. Adding chips every hour = better results, i think.

 

[applescrap]

Doh!

View attachment 1463787874462.jpg

 

[Elkobrewer]

Will be smoking a pork butt tomorrow for my son collage grad party. :rockin:

 

[applescrap]

Congratulations elko awesome!

 

[HoppyDaze]

Just bought the Franklin BBQ smoking meats manifesto hard copy. Excited to learn new stuff

 

[applescrap]

Just bought the Franklin BBQ smoking meats manifesto hard copy. Excited to learn new stuff

That guy is super cool. Smoked chuck roast is my new favorite thing.

 

[Mexibilly]

Adobo chicken and Bone Dust pork ribs

 

[MarshmallowBlue]

Used my Smoker for the first time Sunday! (Got it in early December)

2-3 pounds of rainbow trout. I used hickory chips.

 

[Oldskewl]

Looks like you got one of the last Brinkmanns. Supposedly they went out of business. There are a few threads on modifying to give more control. Sealing the lid, drilling some new holes and installing some weber dampers helps control the rate at which the charcoal burns.

 

[weirdboy]

I can see the pavement right through the bottom of that smoker. I am not sure dampers are going to control much.

A vent in the top would be useful, though.

 

[jrgtr42]

PLanning on a pork shoulder this weekend. Having a party for the little guy's first birthday, already brewed the beer (New Albion-inspired pale ale) now just have to figure out the details of this.
We have about 35 people coming. I have a 10.75-pound picnic shoulder in the fridge, we're also having burgers and chicken thighs. Wondering if that size will be enough, or should I get another, smaller one.
I'll be putting that thing on Saturday, taking it as long as I can, then putting in the over at 200* or so to finish up. If I can get a rack of ribs in the next couple days, I may throw them on for dinner Saturday.

 

[castermmt]

It's just as easy to do two as one, I would do two shoulders, Only put out the extra when and if needed.it's better to have leftover. If you know what I mean.

 

[Oldskewl]

I can see the pavement right through the bottom of that smoker. I am not sure dampers are going to control much.

A vent in the top would be useful, though.

Oh! I see your point. Different than the brinkmann I have. Mine is closed on the bottom with a center hole for airflow. The threads tell you to block the center hole and drill 2 smaller ones with dampers, seal the lid, drill 2 or 3 holes in the lid and install dampers on those as well. Basically you are mimicking the Weber Smokey Mountain for a lot less moolah.

 

[betarhoalphadelta]

PLanning on a pork shoulder this weekend. Having a party for the little guy's first birthday, already brewed the beer (New Albion-inspired pale ale) now just have to figure out the details of this.
We have about 35 people coming. I have a 10.75-pound picnic shoulder in the fridge, we're also having burgers and chicken thighs. Wondering if that size will be enough, or should I get another, smaller one.
I'll be putting that thing on Saturday, taking it as long as I can, then putting in the over at 200* or so to finish up. If I can get a rack of ribs in the next couple days, I may throw them on for dinner Saturday.

I'd get another. Unless 15 of those 35 are wee little ones.

Edit: disregard. I didn't see the burgers and thighs comment. You should be OK...

 

[wobrien]

I'm having four people over for dinner tomorrow night and my wife is making pizza. Just to be safe, I'm prepping a 5lb brisket for the smoker

 

[betarhoalphadelta]

I'm having four people over for dinner tomorrow night and my wife is making pizza. Just to be safe, I'm prepping a 5lb brisket for the smoker

Lol...

"just to be safe"="I just feel like making brisket and need an excuse"

 

[johnmac22]

View attachment ImageUploadedByHome Brew1464458963.827549.jpg

Out on the Green Mountain for some pulled pork!

 

[wobrien]

Lol...

"just to be safe"="I just feel like making brisket and need an excuse"

Haha

 

[GrillaRays]

The traditional rule in our house for Memorial Day weekends is a no-flame zone in our kitchen. With that in mind, there are few better ways to start off this Saturday morning than with a Hasty-Bake breakfast that includes eggs, bacon, and slices of polenta.

 

[Johnnyruk]

View attachment ImageUploadedByHome Brew1464523006.448204.jpgView attachment ImageUploadedByHome Brew1464523029.583825.jpgView attachment ImageUploadedByHome Brew1464523047.217426.jpg

My first attempt at home cured pastrami for a cookout today. Smoked it for 12 hours yesterday

 

[Mexibilly]

Happy Memorial Day ya'll

 

[icebob]

Was up early, 5# brisket ready for the smoker...