Who's smoking meat this weekend?

[Brizzo]

Got a pork butt on the big green egg- started it at 0600 and hoping to enjoy by 1800

 

[Johnnyruk]

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's crazy! What's the difference in the rub? I used coriander, pepper, mustard, garlic, paprika and onion.

 

[applescrap]

Check this fail out. Got a quick fire going for dinner and shoved the coals under grate. Ok no problem. Well the little bit of wood left started smoldering. I thought great smoke the meat. Yeah no, thats not tbs, and pine doesnt quite taste like hickory.

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[BaylessBrewer]

Pine sap is poisonous I think when burned. Don't quote me but I think I read it somewhere

 

[wobrien]

Tried a reverse-seared ribeye on the WSM for the first time. 200° for 45min brought it from room temp to 115° internal. Let it rest and took the middle section out of the WSM and seared it.

It was ok, not great. Too smokey and not as tender as I hoped. I'll try again with no wood and maybe lower temp for longer.

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[HoppyDaze]

Tried a reverse-seared ribeye on the WSM for the first time. 200° for 45min brought it from room temp to 115° internal. Let it rest and took the middle section out of the WSM and seared it.

It was ok, not great. Too smokey and not as tender as I hoped. I'll try again with no wood and maybe lower temp for longer.

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Steak in the smoker is never as good. The smoke steals/overpowers the natural beef flavors

 

[Elkobrewer]

Doing a 13 lb brisket tomorrow for my sons 19th birthday

 

[BrewinBromanite]

Wife on a whim picked up a 2.5 lb brisket... Not even sure what to do with it. Anyone ever smoked one so small? Would definitely add a couple racks of ribs along with it, but wondering if it would dry out too much. 250 smoker temp till 200-ish internal meat temp is what I'd normally do.

 

[wobrien]

Steak in the smoker is never as good. The smoke steals/overpowers the natural beef flavors

Yeah, I should know better

 

[lschiavo]

Kebabs tomorrow. I built a special pit . Lamb, sirloin and some mystery beef for meats. Lots of veggies too. I'm excited. I'll be back with pics.

 

[applescrap]

Wife on a whim picked up a 2.5 lb brisket... Not even sure what to do with it. Anyone ever smoked one so small? Would definitely add a couple racks of ribs along with it, but wondering if it would dry out too much. 250 smoker temp till 200-ish internal meat temp is what I'd normally do.

Nope, 200 is 200. Trim, Salt and pepper and cook it to 200. I don't think it would matter if you cooked it at a high heat or low heat. The difference would be how much smoke you could get into it. The lower you cook it the longer it will take, and the more smoke you can put on it. I've heard of people winning awards at BBQ competitions using high heat methods for brisket and pork butts by the way.

 

[brewbama]

Pork butt: 7 lbs @ 250*F for ~11 hrs ...until probe tender

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[applescrap]

Didn't smoke it, but just for fun a small piece of pork shoulder cooked in the pressure in 30 minutes. I'll send some pics

 

[TorMag]

Got volunteered to do a couple of butts for a company lunch on Friday, Will be doing an all nighter on Thursday night on the BGE.

 

[lewandowski46]

Wish I could smoke this weekend, but it's forecasted to be 120*F!! I could probably set some meat in an unlit smoker and come back 8 hours later to cooked meat

 

[applescrap]

Schmoked a ham. Didnt like rub. Hickory and apple. Meh. Going back to sugar and salt. Found a good deal on injector needle. Excited to try, any tips?

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[schematix]

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.

This looks amazing.

 

[brewbama]

Huli Huli ribs

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Taste test before sauce

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1st application. There will be three more.

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[EHV]

Looking great Bama. What's your attraction to hanging and smoking? I like the idea of being able to smoke multiple whole racks like you have done.
Picked up 2 racks of baby backs today. They are rubbed down with brown sugar, paprika, kosher salt, pepper, onion and garlic powder, and chili powder and sitting overnight. They will hit the smoker tomorrow afternoon.

 

[Michigan_Wolfman]

Thinking of firing up my old but reliable Kingsford kettle grill this weekend, set it up for a low and slow smoke, make an offering to the BBQ Gods and throw on a couple slabs of ribs or maybe a Boston Butt and do some pulled pork. Then again, I'm also getting a real hankering for some brisket. Decisions, decisions! :rockin:

 

[lewandowski46]

Brisket Sunday!

 

[Oldskewl]

Smoking 10 lbs of summer sausage today. 5 lbs sweet and 5 lbs hot.

 

[applescrap]

Smoking chuck roast. Cherry and Hickory.

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[applescrap]

Turns out it was a rump roast. Good thing I realized it and got it off at 150 int.temp. started cutting it a little early. Once it sat a while it was much better. Wish I had a slicer again. This cut super thin would make great sandwiches, I don't know what else to do with it. Any suggestions?
A final final thought I wonder how it would be if I had injected it with salt water.

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[betarhoalphadelta]

Doing a brisket (and burnt ends) and ABTs today for housewarming..

The rest of the menu is boozy watermelon, relish tray (appetizer), cornbread, tomato/avocado salad, baked beans, and grilled pineapple for dessert...

Should be a good day

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[Chomp]

Not smoking meat this weekend, but hoping to get the sides on this for a BBQ blowout next weekend.

 

[shelly_belly]

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[shelly_belly]

!

 

[EHV]

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The 3 2 1 and overcooked done.
These were really good but after the 3 hour smoke they were already showing tenderness. The crutch with butter, rub, and beer sent them over the edge. I should have paid closer attention but oh well I reckon.

 

[weirdboy]

I, too, made ribs but then I completely forgot to take any pictures.