Who's smoking meat this weekend?

[Dfitz]

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

I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.

If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

 

[blizzard]

I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.



If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

Do you have any more info on this? Is it the same cure and process as with beef?

 

[user 224599]

Brisket resting in Big Bad Beef Rub and yellow salad mustard. Breaking in a new smoker tomorrow.

 

[Dfitz]

Do you have any more info on this? Is it the same cure and process as with beef?

Yes it's the same cure. I spice my pestrami differently. You can use a boneless butt. I'm sure that would work fine.

 

[jammin]

Baby Back Ribs & a home brew

 

[brewbama]

St Louis cut spares, corn bread, Cole slaw, and doctored up baked beans. Chears!

Imagine that --I can't post a photo

 

[applescrap]

Baby Back Ribs & a home brew

Cool pic

 

[gotbeer74]

Just pulled a pork butt off the Royall smoker for Cuban sandwiches.

 

[wobrien]

I did a brisket for the first time yesterday. Salted it over night then used a rub I got off of amazingribs.com. Didn't like the rub, can you all recommend a good recipe?
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5.5lbs smoked at 225° for almost 8.5 hrs. Just melts in your mouth.

 

[castermmt]

Salt, Pepper and a little garlic powder. works for me. Franklin says he just uses Salt and Pepper.

 

[brewbama]

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[unionrdr]

Got a dozen country style bone-in ribs in the pit a lil bit ago with my own Memphis-style rub. Combo of seasonings with light brown sugar has a fruity/citrusy background flavor that's rather pleasant. I let'em soak the sugary seasonings in while we got the pit ready. Rub works better when it has time to soak in a might. With rice pilaf from yesterday in this mojito something-or-other sauce from crock pot thighs yesterday & roasted corn. Will need to get a pic about 5:45...

 

[singybrue]

Some ABT's on the Homer J mini smoker.

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[BaylessBrewer]

Made some pulled pork today. Turned out fabulous!! View attachment ImageUploadedByHome Brew1464645694.010027.jpg
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[brew703]

Butt & Ribs
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[smit70136]

Fresh ground lamb seasoned with herbs de Provence, garlic, salt, pepper, and a swig of Malbec. Topped with grilled red onion, applewood smoked bacon, melted Gouda, cherry habanero sauce, and a fried egg. Dipped the buns in bacon grease and toasted over the remaining hickory and pecan coals. Result - a burger worthy of this great holiday.View attachment ImageUploadedByHome Brew1464660306.653742.jpgView attachment ImageUploadedByHome Brew1464660333.200058.jpg

 

[jrgtr42]

Some ABT's on the Homer J mini smoker.

anyone else think he should paint it like a Minion?

 

[DrunkleJon]

I love me some well cured pastrami. I made this pastrami using the copa muscle from a full pork shoulder. I like a higher fat to my pastrami and this is far from kosher.

If you've never used pork for pastrami you should give it a try sometime. It's definitely a more flavorful type and cut than a brisket (imo). Try it out sometime.

That is some beautiful looking meat there.

 

[grrickar]

Smoking pork butts for a grad party to feed 60 ppl. Homebrew and pulled pork - what could be better?

 

[BikerBrewer]

Did some ribs and sides on my day off.

 

[Homercidal]

anyone else think he should paint it like a Minion?

Hell no! It's perfect the way it is!

 

[Homercidal]

Best way to smoke chicken? I want (need) to use my smoker this weekend. Have a hankering for chicken.

Was thinking about brining it overnight or so before smoking.

 

[weirdboy]

I'm not a fan of brining chicken because it tends to soften the meat up too much for my taste. I usually spatchcock the chicken and then do a dry rub, letting it come to room temps while I get the smoker ready. At the end of the smoke I either remove the water tub (I use a Smokey Mountain) and crank up the heat substantially on the smoker, or finish it in the oven for 10-15 minutes at high heat to get the skin crispy.

Chickens don't take too long, especially when you flatten them out.

 

[HoppyDaze]

I'm not a fan of brining chicken because it tends to soften the meat up too much for my taste. I usually spatchcock the chicken and then do a dry rub, letting it come to room temps while I get the smoker ready. At the end of the smoke I either remove the water tub (I use a Smokey Mountain) and crank up the heat substantially on the smoker, or finish it in the oven for 10-15 minutes at high heat to get the skin crispy.

Chickens don't take too long, especially when you flatten them out.

This

 

[bob1852]

Yep, spatchcock a whole bird, and roast at ~325-350 until done (~40 minutes at most?) with smoke wood of your choice.

In my opinion, "low and slow" doesn't apply to poultry...

 

[Oldskewl]

I usually use this rub and smoke at 250 for 2 1/2 hours. Then transfer to the oven or grill at 375 for 10-15 minutes to crisp the skin. Turns out great.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/applewood-smoked-chicken-recipe.html. Just be careful, white meat cooks faster than dark. Opposite of what I would have thought.

 

[Sourz4life]

Cold smoking some black angus tenderloin tomorrow.

 

[Oldskewl]

Smoking some salmon tomorrow. Most likely Brisket on Sunday.

 

[JonM]

I haven't run my smoker since New Year's Eve, and I'm so excited to do some baby backs today, along with some veggies that I'll grill on the kettle.

 

[BrewinBromanite]

Cold smoking some black angus tenderloin tomorrow.

Was this just to impart some smoke, to grill as usual later?