Who's smoking meat this weekend?

[ericbw]

Well now I'm committed! The loin was actually split in two, so I have 2 x 1.3lb loins. Loins are rubbed and waiting to be smoked tomorrow. I think I picked up a pretty decent set of loins? I don't really know what I'm looking for in a tenderloin.

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It's hard to tell what you're getting if it is packaged. Anytime it's much over a pound, it is probably 2 of them in the package.

Those look good. You almost can't mess up tenderloin, but I would only cool them to 145-150 degrees if you can.

 

[ThatVideoKid]

It's hard to tell what you're getting if it is packaged. Anytime it's much over a pound, it is probably 2 of them in the package.



Those look good. You almost can't mess up tenderloin, but I would only cool them to 145-150 degrees if you can.

Yeah, I wish I could have stopped by the butcher but they aren't open on Mondays.

So tomorrow I'm going to pull it out of the fridge, let it warm up to room temp. Then I'm going to rub it down again and wrap it in a bacon weave and toothpick it down.

I'll pack the smoker box with cherry and a little mesquite. Put the burner under the box on high until I get good smoke. Then turn it down to low. I'll put a pan with a little water next to the box.

Throw the loins on the opposite side of the grill with a pan below. After an hour or I'll check on them, then leave it alone for another hour. It should be getting there and I'll brush it with some honey. Then let it hang out until it's 145-155. Pull it out, let it rest 1/2hr, then serve.

Any flaws here?

 

[bob1852]

The bacon won't get crispy at that low of a temperature...

You'll either need to crank the neat, or finish on a grill or under the broiler unless you like rubbery bacon...

 

[weirdboy]

I agree with AZ_IPA.

It should only take 5-10 minutes on the broiler to crisp it up, though.

I have also crisped it in a frying pan before, although that takes a few turns to get all the sides crispy.

 

[ThatVideoKid]

The bacon won't get crispy at that low of a temperature...

You'll either need to crank the neat, or finish on a grill or under the broiler unless you like rubbery bacon...

Yeah I kind of figured that. Hopefully I'll update you guys with some success tonight

 

[ThatVideoKid]

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Mmmmmmm...just tossed them on a set it to a slow burn after the sweet smell of smoke drew me out of the house

 

[ThatVideoKid]

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Smells damn good. Reached 145, but SWMBO won't be home for a while so I foiled and toweled and threw it in a cooler. When she gets home I'll get the grill red hot and give it a quick seat.

 

[applescrap]

How long did it take to 145? Nice work thatvideokid

 

[ThatVideoKid]

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About 2.5 hours. Bacon on one didn't survive the searing. Only a little smoke, couldn't get it to keep smoking too well.

Nice and tender. I think I'm going to do a Boston butt for shredding next! Cheers!

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[weirdboy]

Looks tasty!

 

[applescrap]

Using quick thaw method, want to have this puppy tonight. I have found smoking on the gas grill doesn't apply the smoke quite as well. But it's a viable method specially if you want quick. That pellet fed smoker I saw didn't do that good either. I think the smoke coming from the side rather than under it makes little difference. That can of course be cured I assume with using more smoke.

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[weirdboy]

You're smoking a smoked ham?

 

[applescrap]

Good question. Never crossed my mind. I bought like 4 of them I've smoked two already. I always grill or smoke hams. This one here I rubbed with a little honey and then coated it real good in brown sugar. It's good, perfect for the kids, but the rub is different than a rub containing a bunch of spices. Tried to get some good pics of it, thought it was the prettiest little pig hind quarter. If you cook a ham like this without doing something it's not going to taste very complex. 4 hours it took to smoke at 250 (230 on thermometer) to 140. Hickory and Cherry to the bitter end. Plenty of it. My mom gave me that slicer that you can see in the background for my birthday I'm so excited to use it. Experimenting with smoking slower in hopes of darkening the rub Less

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[applescrap]

The electric slicer made short order of the ham. 5 pounds of thin sliced ham is a big pile.

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[moscoeb]

You're smoking a smoked ham?

One of my favorite things to do!
Slather it up with more sauce or seasoning and smoke that bad boy low and slow. Turns out amazing!!
I do preferred the spiral cut hams, but have done a boneless one like his.

 

[moscoeb]

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My plans for today.

 

[TasunkaWitko]

Cherry-smoked brisket with Java rub and sauce.

Recipe, details and photos here:

https://www.homebrewtalk.com/showthread.php?p=7661714

Give it a try - it's dang-well worth it!

Ron

 

[BrewinBromanite]

Today's ribs. About to dig in. Lookin' good so far! View attachment ImageUploadedByHome Brew1470444946.970885.jpgView attachment ImageUploadedByHome Brew1470444957.591857.jpg

 

[applescrap]

Are you using that 3-2-1 method

 

[BrewinBromanite]

Are you using that 3-2-1 method

I don't always wrap them. Let them go at 225-250 for 3 hrs, then wrapped with an impromptu mixture of melted butter, a little apple cider vinegar and some IPA - just put a couple tablespoons under the meat - then foiled for another 2 hrs. Rested for 30 mins, then basted with a little sauce and finished in the oven uncovered. So I guess that's pretty much the concept of a 3-2-1, I think.

Completely fall apart, to the point where I wished it had a little bite to it. Hard to complain, but seriously could just eat with a fork. Won't let them go so long with this method next time. Probably up there with some of the prettiest ribs I've made - before slicing (and tasty as hell), just not quite the bite I'd prefer to them. More like pulled pork on a rib bone than what you'd expect out of ribs.

 

[betarhoalphadelta]

Completely fall apart, to the point where I wished it had a little bite to it. Hard to complain, but seriously could just eat with a fork. Won't let them go so long with this method next time. Probably up there with some of the prettiest ribs I've made - before slicing (and tasty as hell), just not quite the bite I'd prefer to them. More like pulled pork on a rib bone than what you'd expect out of ribs.

That's the good thing about being a BBQ guru. We may think they're overcooked, but our guests never complain about "fall off the bone" ribs lol.

 

[beernbourbon]

That's the good thing about being a BBQ guru. We may think they're overcooked, but our guests never complain about "fall off the bone" ribs lol.

Wife kills me, says they aren't any good unless they are 'fall of the bone'....ugh, bet yer mom used to boil 'em too, huh? (fortunately, no)

 

[BrewinBromanite]

That's the good thing about being a BBQ guru. We may think they're overcooked, but our guests never complain about "fall off the bone" ribs lol.

Wife kills me, says they aren't any good unless they are 'fall of the bone'....ugh, bet yer mom used to boil 'em too, huh? (fortunately, no)

Most of my family is in the "fall off the bone" camp, lol. So it's a better problem to have than overly tough, chewy ribs for sure! I've finally got my wife to kick the habit of boiling first. Yuck! Strips all the nice pork flavor out IMO. Mom still does it, though.

(Side story - just found the thermoworks chef alarm thermometer I bought for my parents over 2 years ago in a drawer at their house, still in the packaging. Mines starting to act up, but we use it a ton. Considered just taking it back home with me...)

 

[betarhoalphadelta]

Wife kills me, says they aren't any good unless they are 'fall of the bone'....ugh, bet yer mom used to boil 'em too, huh? (fortunately, no)

My mom used to boil her ribs... Parents are coming out to see me and the kids in a couple weeks. I think I'm going to make some ribs properly to show them how it's done

 

[weirdboy]

(Side story - just found the thermoworks chef alarm thermometer I bought for my parents over 2 years ago in a drawer at their house, still in the packaging. Mines starting to act up, but we use it a ton. Considered just taking it back home with me...)

LOL swap it out!

 

[mikeasu]

Are you using that 3-2-1 method

For baby backs, I've done 2-2-1 a couple times on a BGE - works very well - so well, I might go to 2-1.5-1 - want just a bit less fall-off-the-bone.

 

[moscoeb]

For baby backs, I've done 2-2-1 a couple times on a BGE - works very well - so well, I might go to 2-1.5-1 - want just a bit less fall-off-the-bone.

I do a 2, 1.5-1.75, then until it's done method.
If it's wet rub I can go as long as needed, just keep basting! If it's dry, I go about 15-20 min until the rub dries a bit and looks good.

 

[brewbama]

Smoked Turkey Breasts
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[JonM]

Did some baby backs yesterday. I usually just throw the ribs on and let 'em ride, but this time I decided to do the 3-2-1 thing with foil. I mixed up a stick of melted butter with, instead of brown sugar/honey, I used that leftover cup of Munich LME that's been sitting in the fridge for months (with a layer of vodka on top to prevent mold). Then I made a glaze out of a cup of the liquid that I (very carefully) poured out of the foil and a cup of BBQ sauce. It was pretty darn good.

 

[auhoppymatt]

Got two shoulders on at 5 this morning.