Who's smoking meat this weekend?

[Inkleg]

Ribs again. Left sweet and pepper, right vinegar and mustard.

 

[jammin]

16.5 hours @ 220* on the Memphis pellet smoker

 

[HoppyDaze]

Prime rib on, salt and pepper only. View attachment 560739

Watcha growin?

 

[applescrap]

@jammin that brisket looks nice. The trim on it looks outstanding.

@HoppyDaze I try to grow only things that do well here, and that we like to eat, but I keep ending up with some Duds. Mostly grow tomatoes, green peppers, hot peppers, lettuce, spinach, kale, broccoli, and eggplant. Join us on the gardening thread for some good gardening talk. Those are self watering, sub irrigated kiddie pools and I go into detail on that thread. Hope to see you there.

I pulled the prime rib at 125 and wrapped in foil for 30 minutes or so. It was amazing. I cant believe how good it was. I didn't get any really good pics of it. Just these when I pulled it out and one side is ugly where the thermometer was going in. Speaking of which since my sur la tab bit the Dust, i ordered this dual thermometer set up. Wasn't particularly looking for anything cheap, but because I didn't want a wireless one the wired ones were pretty inexpensive. Look here the wired is $40 less than the wireless. If someone knows these to be bad please chime in so I can send them back. It'll be nice to have 2 probes for different types of meat, and or different sizes, and also to use one to give the temp of the grill or smoker. I thought it would turn out good, but had no idea how good prime rib smoked is. I trimmed my prime rib pretty substantially. It was from King Soopers and there was quite a bit of extra fat and a very thick top fat cap. I'm not sure if you're supposed to trim them or not but I I figured I didn't want to eat all that. I found a pic from a recipe of a more aggressive trim. What do you guys think? Do you take your prime rib this low?.

 

[Schlenkerla]

Apple Cold Smoking some maple breakfast sausage....

 

[S-Met]

Thinking pork spare ribs this weekend. Need to check the weather though, I hate smoking on windy days.

 

[Boomer]

They don’t suck.

 

[shelly_belly]

16.5 hours @ 220* on the Memphis pellet smoker

That looks amazing!

 

[Boomer]

Throwing an elk sirloin roast on the pellet grill now.

I had no idea this was even a thread on here until a few days ago. I’m running the pellet grill 3-4 times a week.

 

[Boomer]

 

[DrunkleJon]

Two questions.

1) What do you all use for a rub on your brisket. I haven't figured mine out yet.

2) I bought a digiq a couple years ago and it appears to have died on me. I pulled out out and the fan would not turn on. Turns out that the solder in the fan had broken so I bought a new fan. Got the new fanand tried again and the new fan only had one speed constant on and defeated the purpose of the temp controller. Did singe googling and found that the digiq is borked and mine is out of warranty.
Does anyone have suggestions for a replacement that handles being outside and can take the dew from overnight smokes without making me too poor?
I have a wsm currently but am eyeballing a ceramic komodo upgrade and may pull the trigger on it this year.

 

[betarhoalphadelta]

Two questions.

1) What do you all use for a rub on your brisket. I haven't figured mine out yet.

I have a wsm currently but am eyeballing a ceramic komodo upgrade and may pull the trigger on it this year.

I generally just buy rubs. I like the Oakridge BBQ Black Ops. For brisket, simple salt & pepper isn't bad. Sometimes I'll rub the brisket with Sriracha rather than worcestershire or mustard to get the rub to adhere as well. Gives it a slight bit more kick.

But for brisket, I don't think the rub is as important as it is for something like ribs, because the surface area per slice is much smaller.

I highly recommend kamado grills... I have two Kamado Joes, the Big Joe and the Joe Jr. Both get used multiple times weekly as grills, and the Big Joe is great as a smoker.

 

[ThirstyPawsHB]

Two questions.

1) What do you all use for a rub on your brisket. I haven't figured mine out yet.

Just to chime in. We honed in on using multiple ingredients. We use a combination of salt, pepper, the brisket rub in the picture and a Hickory/brown sugar rub..which I can't find online and we're on vacation so no pic.

Once the brisket hits about 170ish, we'll take it off the smoke, place in a pan with a can or bottle of your favorite beer/onions/garlic, double wrap with foil then finish off in oven at 300F until internal temp hits 195F. Total time is about 10-11hrs for a 15lb. I usually get up at 5am to start the fire and by 6pm we're munching. Love to do a true 16hr@200 just to experience the difference but our set up works for now.

For smoke we do 3/4 Oak and 1/4 Mesquite.

Oh and we do a full turkey with the same rub but pull it at 165F. No pan needed. I'll stuff it with apple slices first...this is a family favorite in hotter summer weather.

 

[applescrap]

For me, salt and pepper only on brisket. It is hard to go wrong with it. Also I have never wrapped a brisket but that method outlined above sounds good.

I have and still strongly recommend the mes 30 and everyone here who has bought one is enjoying it. Maybe kev will chime in on how he feels about it. I saw they were 179 on prime and routinely i see them at 150, which is what i paid. The company has been great to work with when I called them. I have helped people find kamados used if you need it and here in denver the medium size can be seen for as low as 3 or 4 hundred on Craigslist.

 

[brewbama]

I prefer Black’s rub on brisket but when I’m out I use salt and pepper.

 

[ThirstyPawsHB]

Home so heres the Hickory rub. Also, a dude at work rubs with mustered and the Creole rub.

 

[TimmyWit]

This is a traditional St Patty's dinner right?

 

[ThirstyPawsHB]

blood pie??

 

[applescrap]

Nice looking dinner. I wont have corned beef today, but after I pick up a bunch half off next week, I will be in hog heaven.

 

[TimmyWit]

blood pie??

Smoked cabbage and onions in white wine, butter and garlic with a bacon weave on top. It actually turned out really good

 

[ThirstyPawsHB]

Smoked cabbage and onions in white wine, butter and garlic with a bacon weave on top. It actually turned out really good

That I will have to try. Thanks for sharing.

 

[TimmyWit]

That I will have to try. Thanks for sharing.

Sure thing, here's the full recipe:

1 head of cabbage
1/2-3/4 bottle white wine
3 cups water
1/2 red onion
1 stick butter
1.5lbs thick cut bacon
salt & pepper to taste
4 tablespoons minced garlic (the garlic was an afterthought and went on top of the weave which actually worked out since it got roasted sitting on top as you can see in the pic)

I smoked it at 250F for ~3hrs. Next time I'll probably go for about 2hrs at 250F then crank it up to 350-400F for 15 minutes or so to get a better crisp on the bacon. A few minutes under the broiler would do the trick too

 

[popquizkid]

Two questions.

1) What do you all use for a rub on your brisket. I haven't figured mine out yet.

2) I bought a digiq a couple years ago and it appears to have died on me. I pulled out out and the fan would not turn on. Turns out that the solder in the fan had broken so I bought a new fan. Got the new fanand tried again and the new fan only had one speed constant on and defeated the purpose of the temp controller. Did singe googling and found that the digiq is borked and mine is out of warranty.
Does anyone have suggestions for a replacement that handles being outside and can take the dew from overnight smokes without making me too poor?
I have a wsm currently but am eyeballing a ceramic komodo upgrade and may pull the trigger on it this year.

I also like to keep brisket rub simple. Salt, Black Pepper, and Red Pepper. I use aleppo pepper flakes myself. After using it on a beef chuck I had left over from this clod recipe I decided that simple is better when it comes to smoked beef - especially if the brisket it wagyu or prime.

https://barbecuebible.com/recipe/texas-clod-barbecued-beef-shoulder/

 

[OleBrewing]

got the rotisserie for the old four burner gas grill, chickens for easter are going to be great.

 

[applescrap]

^^sounds delicious. i have heard that can be messy.

 

[popquizkid]

^^sounds delicious. i have heard that can be messy.

Drip pan is your friend with a rotisserie. You can even put some cut up potatoes in there to cook in the drippings.

 

[OleBrewing]

Drip pan is your friend with a rotisserie. You can even put some cut up potatoes in there to cook in the drippings.

lots of drippings, made the mistake after smoking several birds, then days later was gonna make a steak, turned the burners on high came back with flames shootn out the back 3 to 4 feet. removed the propane and let it burn itself out.

 

[homebrewer_99]

Not smoking this weekend...we're expecting up to 6" of snow Saturday.

To TimmyWit: FYI: It's St. Paddy's Day, not St. Patty's Day. (TT is feminine and DD is masculine).

 

[Schlenkerla]

Gonna try this beefy meat baby over the weekend...

...but try it as a fatty....

... Not sure if I should use mesquite or hickory. What about pecan?

 

[applescrap]

Haha that's great, albeit a little weird. I've never used pecan but I've read that just like Mesquite it can be a little intense if it's the only wood.

Edit, for my own curiosity and not wanting to be a complete idiot, I did some reading. It seems people do smoke with pecan and even some famous barbecue chains and competition barbecuers. I read somewhere that it was a species of Hickory and tasted similar. I don't know if that is true but for some reason I just don't think Hickory and pecan will mix very well together. I do think Oak and pecan will. As I was reading different people's opinions, someone really knowledgeable mentioned that taste is subjective and to smoke with it is the only way to really know what you like. And then blend it with other things and see how that goes. I would think pecan and apple would go together and I'm sure some people like pecan and Cherry but that doesn't seem right to me. If pecan truly does have a delicate sweet flavor then almost any wood would probably drown that out. Hope you tell us how it turns out.

By the way has anyone mixed cherry and mesquite? Another combination I would like to try is oak and apple?