Who's smoking meat this weekend?

[BikerMatt]

Lifts the smoke to the airstream coming from the nearby lake and over our roof. Without it most of the smoke stays in the back yard smelling up the house. Also helps to create a draft inside the smoker so it won't suffocate itself so easily. It's a bit of a princess demanding constant attention and adjusting the airvent so it smokes but doesn't burn or go out. Works surprisingly well. It's just a slip-on so when not in use I lift it off.

Ain't bad.

 

[Horseflesh]

Pastrami

I've been on a huge pastrami kick lately. Smoking my 3rd in 6 weeks tomorrow. I HIGHLY recommend getting a meat slicer. Even a cheap one will get you nice deli-thin slices, and I was amazed at what a difference that made in the texture of sandwich meat.

Pastrami tomorrow; cold-smoking cheese right now. I do a few big batches per year.

 

[ericbw]

I've been on a huge pastrami kick lately. Smoking my 3rd in 6 weeks tomorrow. I HIGHLY recommend getting a meat slicer. Even a cheap one will get you nice deli-thin slices, and I was amazed at what a difference that made in the texture of sandwich meat.



Pastrami tomorrow; cold-smoking cheese right now. I do a few big batches per year.

I'm doing an eye of round pastrami tomorrow. Thinking I will smoke for 3 hours and finish in the oven. What internal temp do you try to hit to finish? I was thinking 140? I do bacon to 150.

 

[Horseflesh]

I smoke for 5-8 hours and try not to exceed 165. Then I finish it either with a few hours of steaming or 24 hrs of sous vide at 150F. However, I am using brisket, which is rich and fatty. Eye of round is pretty lean as I recall... 140 might be a good call.

I have found that the meat slicer conceals many sins. I honestly can't really tell how I've done the finishing cooking step if the finished product is a pile of deli-thin slices.

 

[applescrap]

I'm doing an eye of round pastrami tomorrow. Thinking I will smoke for 3 hours and finish in the oven. What internal temp do you try to hit to finish? I was thinking 140? I do bacon to 150.

A while back i posted pics of a round roast i did. I have seen "eye" of rou nd posted before and have asked for comparisons, but to no avail. I assume different parts of country label differently, but either way if its a round and looks lean it should be cooked between 135 to 145 max, i would think, and sliced thin. My 2c.

Ps, freezer for a little while or let sit overnight before slicing thin to avoid real mess and get better slices, ymmv claro que si.

 

[ericbw]

A while back i posted pics of a round roast i did. I have seen "eye" of rou nd posted before and have asked for comparisons, but to no avail. I assume different parts of country label differently, but either way if its a round and looks lean it should be cooked between 135 to 145 max, i would think, and sliced thin. My 2c.

Ps, freezer for a little while or let sit overnight before slicing thin to avoid real mess and get better slices, ymmv claro que si.

Eye of round is cylindrical (ish). Bottom and top round are usually cut into squarish chunks. Bottom round is particularly brick looking. All of it together would be "round" but I think it's usually separated. Eye is very lean and fine grained. I'll aim for 135. Thanks!

 

[betarhoalphadelta]

Saturday's dinner...

Smoked short ribs, w/ Oakridge Black Ops Brisket rub
Sous vide corn w/ cilantro butter
Roasted Red Potatoes

Grilled pineapple ("marinated" with brown sugar & cinnamon) w/ vanilla ice cream for dessert

 

[jammin]

^im gonna have to try that sous vide corn

 

[betarhoalphadelta]

^im gonna have to try that sous vide corn

Here's the cilantro lime butter recipe: http://www.foodnetwork.com/recipes/roasted-corn-on-the-cob-with-cilantro-lime-butter-recipe

For sous vide corn, just bag it and cook @ 183 deg F for 1 hour.

Normally when cooking sous vide, I will put the seasoning in the bag. In this case, I highly recommend you cook the corn un-seasoned (or perhaps with a LITTLE bit of salt/butter), but reserve the bulk of the seasoning to apply when it comes out of the bag.

 

[GrogNerd]

Sad to say BubbaQ's reign of terror may be coming to an end as it claims its 21st and perhaps final victim, an innocent rack of spareribs

The smokebox is barely still attached, and even then it is only rust holding it together

View attachment 1491756374021.jpg

 

[richbrew99]

Cold smoked bacon after 3 week cure. Used the mailbox mod on my mes. This is after 18 hour smoke.

View attachment 1491768861876.jpg

 

[Yellowirenut]

Purchased a new smoker this week! A Green Mountain Grill - Daniel Boone
I cooked bacon on it this morning and it was wonderful. We all agreed doing it in the oven was messy and was only as half as good as doing it on the smoker.

Right now I have a slab of ribs going at 220 with a fruit wood blend. I am doing the 3-1-1 method. Will get more pics of the end results!

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[Yellowirenut]

Best ribs I have ever done!

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[Dimax]

Those look really good!
Mind if I ask how you cured your pork belly? mine is usually cured at about 10ish days,
Do you bump the temp to 150 degrees at all or just cold smoke it for 13hrs?
I have cold smoked for 2 hrs then raised the temp slowly up to 150 just to kill off any bugs that mite have survived the curing process.

 

[lewandowski46]

Purchased a new smoker this week! A Green Mountain Grill - Daniel Boone
I cooked bacon on it this morning and it was wonderful.

Damn this is the one I've been eyeing up for when my current propane one kicks the bucket. Out of curiosity did you get the Wifi enabled one and based on your review it seems you are liking it?

 

[richbrew99]

Those look really good!
Mind if I ask how you cured your pork belly? mine is usually cured at about 10ish days,
Do you bump the temp to 150 degrees at all or just cold smoke it for 13hrs?
I have cold smoked for 2 hrs then raised the temp slowly up to 150 just to kill off any bugs that mite have survived the curing process.

Just did a dry rub cure of cure#1, salt and sugar for 21 days. Did all cold smoke, 12 hours then rest for 8 hrs then smoke again for 6 hours. Next time, I just might do 12 hrs. It's a tad too much for me at 18 hrs.

 

[ericbw]

Just did a dry rub cure of cure#1, salt and sugar for 21 days. Did all cold smoke, 12 hours then rest for 8 hrs then smoke again for 6 hours. Next time, I just might do 12 hrs. It's a tad too much for me at 18 hrs.

So your final internal temp is pretty low? How do we all feel about not cooking it to at least 150?

I guess as long as you cook it before eating?

 

[Yellowirenut]

Damn this is the one I've been eyeing up for when my current propane one kicks the bucket. Out of curiosity did you get the Wifi enabled one and based on your review it seems you are liking it?

I did not get the WiFi one. I just did not see the value in it. If I do a long smoke like a pork butt it would be over night and right outside the back door. If I had a case where I would frequently be leaving the house during a smoke then maybe I could see the cost.

I found it to be a great smoker with excellent taste. I myself do not like the HEAVY smoke flavors and if you are looking for those you would need to supplement the smoke with more. Also the people who say you can not get a smoke ring from a pellet smoker are full of it and have no first hand experience. Both the heat and the smoke come from pellets... Pellets are made 100% from wood.

I did a lot of shopping before settling on this brand. From customer service to the quality. It is all top notch.

 

[kev211]

Alright y'all. I need your help. I just got my first smoker. Ender up buying an MES. This Sunday I'm planning on smoking about 7.5lbs of pork shoulder for my inaugural smoke. Can anyone tell me how long it should take to smoke if the smoker is right around 235-240 (assuming this is the right temp). Planning on pulling the pork so shooting for 205. Also planning on doing a Texas crutch if need be. And, let's say it needs to cook for 8 hours. Should I only keep it in smoke for the first 4 and then just do heat/residual smoke for the remainder? I read somewhere that I shouldnt have it on direct smoke for the whole time

 

[passedpawn]

Add wood for smoking during the first hour, especially when the meat is cold. I usually add a handful of chunks right when I add the meat, and a handful after 30 minutes ish. I don't think wood after that is useful. I use large chunks, no need for the little chips, and no need for soaking in water.

I pull between 200 and 205. Lower than that and it won't pull off the shoulder blade the way you want. So temp is good.

Takes me, in my WSM, about 10 hours. I smoke between 225 and 250.

I know you didn't ask, but...

Pork's cheap. I usually do 4 boston butts (bone in). Tangy sauce added, then I portion it all in Foodsaver bags. Freeze.

I shred in the mixer with the dough hook. So much easier than forks.

 

[kev211]

Add wood for smoking during the first hour, especially when the meat is cold. I usually add a handful of chunks right when I add the meat, and a handful after 30 minutes ish. I don't think wood after that is useful. I use large chunks, no need for the little chips, and no need for soaking in water.

I pull between 200 and 205. Lower than that and it won't pull off the shoulder blade the way you want. So temp is good.

Takes me, in my WSM, about 10 hours. I smoke between 225 and 250.

I know you didn't ask, but...

Pork's cheap. I usually do 4 boston butts (bone in). Tangy sauce added, then I portion it all in Foodsaver bags. Freeze.

I shred in the mixer with the dough hook. So much easier than forks.

Good to know. Thanks! I bought a boat load of chips cuz that's what I thought I needed/thought would fit in the feeder tube on the mes. Maybe I'll go to Walmart tomorrow and look for some chunks I was thinking 70% apple 30% hickory. Sound good?

 

[lewandowski46]

I did not get the WiFi one.... I found it to be a great smoker with excellent taste. I myself do not like the HEAVY smoke flavors and if you are looking for those you would need to supplement the smoke with more. Also the people who say you can not get a smoke ring from a pellet smoker are full of it and have no first hand experience. Both the heat and the smoke come from pellets... Pellets are made 100% from wood.

I did a lot of shopping before settling on this brand. From customer service to the quality. It is all top notch.

Thanks or the reply. It's definitely top of my list right now. I use pellets sometimes in my propane smoker when I run out of chips and haven't had an issue getting a smoke ring. I am much like you, don't care for over smoked meats. Sound like this right up my alley.

 

[richbrew99]

So your final internal temp is pretty low? How do we all feel about not cooking it to at least 150?

I guess as long as you cook it before eating?

No different than store bought bacon, I always cook that. So, yes I cook it before eating.

 

[blizzard]

Good to know. Thanks! I bought a boat load of chips cuz that's what I thought I needed/thought would fit in the feeder tube on the mes. Maybe I'll go to Walmart tomorrow and look for some chunks I was thinking 70% apple 30% hickory. Sound good?

You need chips for the MES. The chunks won't fit in the feeder tube or tray. I think @passedpawn has a WSM, which is a little different.

 

[kev211]

You need chips for the MES. The chunks won't fit in the feeder tube or tray. I think @passedpawn has a WSM, which is a little different.

Ok good! I knew I had done my research correctly haha

 

[shelly_belly]

I shred in the mixer with the dough hook. So much easier than forks.

An electric hand mixer does an awesome job too!

 

[applescrap]

Ok good! I knew I had done my research correctly haha

Yes, and in manual too. I have mes30 or whatever, no window. Excellent choice i think. I add chips every hour until finished pretty much. Hickory and cherry. Use it in all kinds of freezing 10 degree days too. People give me food they say they smoked and i cant taste it. I wonder if i am doing it wrong. Dont know. I think the smoke running straight up through the food is key
Full vent and have never moved it. Come to think of it, in 20 degree weather might be good to go smaller. I cant wait to see what you come up with!!

 

[betarhoalphadelta]

Going to start a big batch of pork shoulder tonight for consumption at dinner tomorrow (and for vacuum sealing the excess for future use). I'll be testing out this "stand mixer shredding" trick you guys are all talking about...

 

[EDF713]

I've got some baby back ribs going on a new pellet smoker. I've been eyeing one of these grills for weeks, finally pulled the trigger on a camp chef model. For Easter I'll do a brisket. My mouth is already watering... View attachment ImageUploadedByHome Brew1492198050.431256.jpg

 

[dcbc]

It is a weekend of beer and meat!

Today: Pilsner starting at 9 a.m. Done at 3 p.m. Two steaks (a nice ribeye and a NY strip) on the 22" Weber kettle I bought earlier in the week. Turned out fantastic.

Saturday: Pit Barrel Cooker. 1 Brisket (I trimmed it this afternoon). 1 rack of beef ribs. 2 smoked sausage links.

Sunday. Pit Barrel Cooker. 10 lb. ham. Smoked Mac & Cheese.

No pics of the steaks, but they were perfect.

Maybe some pics of the rest, hopefully.