Who's smoking meat this weekend?

[JonM]

13 pounder will go on the WSM at 325 for 3 or so hours. I'm planning on giving it an hour rest, so I have some wiggle room.

 

[applescrap]

I doing the exact opposite. Spatchcock @ 400* on the egg over a clean burning Mesquite fire. Might throw a chunk or two of Apple or Cherry in for a little extra sweet smoke.

Im strongly debating cooking it on the Memphis pellet grill though too. It cooks the best chicken ever for a hot & fast cook. Set it at 385* & the convection currents really makes for an even, golden brown, crispy skin. Might be the one area it really makes the BGE look weak. Here is the cross section of some thighs I did a week or two ago to demonstrate how lovely the skin can come out; I call it chicken bacon

No spatchcock, but I've been cooking the turkey at 500 deg. for years now. It produces a turkey a lot like your picture. Juicy meat and crisp skin.

 

[corkybstewart]

I hope that is a frozen turkey for a 14 hour cook.

Cooking it at 160F

 

[Cape Brewing]

Just a head's up... if anyone ever cures and smokes a bacon and also cures and hangs a pancetta at the same time...and you're wondering if you should make an egg and cheese sandwich with both... the answer is "yes... yes you should"

 

[pointcity-homebrew]

23lb bird has been smoking for about 3 hours @ 250F, one more hour of smoke and I'll finish it off in the oven.

 

[bob1852]

Spatchcocked smoked turkey. Going to use the carcass for soupeople.

 

[HoppyDaze]

Looks good. Our weather was way too wet to cook on the smoker yesterday. I was bummed.

 

[Cape Brewing]

Whatever... bro doesn't even pancetta.

Just finished a carbonara with the homemade pancetta.

Make one.

Soon

You'll thank me

 

[bob1852]

Whatever... bro doesn't even pancetta.

Just finished a carbonara with the homemade pancetta.

Make one.

Soon

You'll thank me

I'm waiting for you to share your recipe with me.

 

[Cape Brewing]

i'm waiting for you to share your recipe with me.

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[applescrap]

Thanks cape

 

[brewbama]

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[corkybstewart]

I hope that is a frozen turkey for a 14 hour cook.

It turned out perfect, great smoke flavor, still very moist(except for the wings).

 

[jammin]

 

[gratus fermentatio]

@jammin I've never smoked brats before, only direct heat over charcoal. I've a Weber I set up for wet smoke & regularly smoke chicken, pork chops, etc...
I'm wondering what your process is, those brats look tasty.
Regards, GF.

 

[jammin]

@jammin I've never smoked brats before, only direct heat over charcoal. I've a Weber I set up for wet smoke & regularly smoke chicken, pork chops, etc...
I'm wondering what your process is, those brats look tasty.
Regards, GF.

Thanks, GF. I coked them hot n fast so to speak on the pellet cooker @ 350* until golden brown. I think it took close to 45min bc I had them on the higher rack & further away from any direct heat.

 

[applescrap]

@jammin I've never smoked brats before, only direct heat over charcoal. I've a Weber I set up for wet smoke & regularly smoke chicken, pork chops, etc...
I'm wondering what your process is, those brats look tasty.
Regards, GF.

I know you didnt ask me but I smoke them and hot dogs a lot. Normal procedures 225 to 275 smoked until juicy and done. In my experience they look red.

 

[gratus fermentatio]

I know you didnt ask me but I smoke them and hot dogs a lot. Normal procedures 225 to 275 smoked until juicy and done. In my experience they look red.

A lot of times when I smoke chicken leg quarters (wet smoke) they'll turn red, I think it looks kinda cool that way.
Regards, GF.

 

[wobrien]

If I choke my chicken dry it usually ends up red. Wet is the way to go if you want to avoid that.

 

[bigtex52]

It turned out perfect, great smoke flavor, still very moist(except for the wings).

Corky, I think the point he was making was that if you cook poultry at a low enough heat to take 14 hours to be done without drying out, that meat stays in the danger zone temperature-wise for way too long to be safe to eat. That's why it is so hard to smoke a big turkey safely.

 

[RRL]

I just came across this post. awesome looking stuff... heres a few things ive cooked the past couple weeks. Newbie smoker... it keeps getting better everytime I make something

Loin stuffed with sauge

Loin stuffed with Feta and spinach

Bacon wrapped meatloaf

had a ham going the other weekend all time fav so far.

 

[Oldskewl]

I thought that rack looked like it belonged to a Bradley Smoker. I have had mine for 3-4 years and love it. My element finally burned out mid-smoke of a pork butt. So I decided it was time to mod it to a dual element. Mine struggles to get hot in winter temps so this should help. I also started using a Auber PID last year. Really helps regulate temps better when you are doing more delicate items like salmon, jerkey, sausage, etc. Thanks for the loin ideas. I need to give that a try. So does the bacon wrapped meatloaf.

 

[RRL]

Yea I did a lot of research on it. I actually scored this smoker for free from someone that was going to throw it out trying to de cluttered their house.

According to my maverick the temps def fluctuate quite a bit which can suck, but so far its been decent. I did a loin for pulled pork last weekend in cold temps, it was struggling to stay above 200F, I ended up putting a large umbrella to cover it from where the wind was going and that alone made the difference.

Ive also read putting 2 fire bricks inside on the dripping rack (V part) (out of the way) helps it maintain a more steady heat. Ill be doing that this weekend and see how much of a difference there is.

The feta and spinach loin was awesome, the sausage stuffed was just ok.

If you do a wrapped meatloaf, id advise leaving the bottom side "open" to allow some grease to drain cause the bacon held in all the grease and it ended up extremely greasy until I re heated it in the oven all cut up which allowed it to drain. Live and learn!

 

[grrickar]

Four pork shoulders smoked and ready to pull for my trap shooting buddies at the Gun Club. We shall eat well this eve!

 

[lschiavo]

Two pork butts went on a bit ago. Pulled pork is our Xmas tradition now especially since I started making a vinegar sauce.

 

[Elkobrewer]

Just put this prime rib on the smoker

 

[brewbama]

Mine will go on about noon

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[applescrap]

Merry christmas, smoked prime rib sounds soooo good. What chips would you use for that?

 

[brewbama]

Merry christmas, smoked prime rib sounds soooo good. What chips would you use for that?

No chips. Pecan chunks on Royal Oak lump charcoal.

 

[Elkobrewer]

I'm using apple pellets