Who's smoking meat this weekend?

[jammin]

How’s my tan?

 

[Kharnynb]

2 kilos of brisket and 2,5 kilos of brined kassler.
Mesquite chunks and hickory chips.
4 hours to go...

 

[applescrap]

How’s my tan?

Beautiful tan

 

[Kharnynb]

Tasty but not as smoky as we wanted

 

[ThirstyPawsHB]

Got a 10lbs brisket...that's all they had left. Probably no left overs. Pics to come. Doing the mustard/Tony's Creole seasoning on this one. Oak mostly, may add 1/4 Mesquite..

 

[applescrap]

Tasty but not as smoky as we wanted

Thats still a pretty sweet set up. Did you make it? I admire work like that. Maybe some foil blocking the sides could direct the smoke better? Idk. Anyways looks beautiful there and the food looks great too.

My mom gave me these frozen yardbirds a while ago and they have been defrosting ready today. Penzies butcher rub and oak and apple. We had to go to the movies so let them cook at 225. Came back and they went from 144 to 147, hmm. Upped to 275 and that finished them off. After 8 hours pulled at 162 degrees in breast and the meat easily peeled. Picked it clean and chopped it up. Then swmbo seared carcass in evoo with mirepoix. Added garlic, seasoned, and added water. Last added my home made noodles. It was really good. Here i added sriracha.

 

[FloppyKnockers]

In the middle of a stay-cation and the grill couldn't be happier. Started the week off with Brisket, burgers, pizza, and a couple Rib-eyes. On the docket is a pork butt, Spatchcock chicken, and marinated chicken and beef tacos.

I love the smell of hickory and rub at 5 am.

 

[Kharnynb]

@applescrap I designed it, but it's made by a local prison metal workshop.

 

[ThirstyPawsHB]

Came out pretty good. Pulled a little early but 70% was nice and tender. No complaints!

 

[JB_Brewing2]

St. Louis style ribs smoked using the 3-2-1 method. Delicious!

 

[applescrap]

In case anyone was curious what chuck roast smoked, frozen and reheated looked like. It was too good to have just been a microwaved meal. Basmati rice, asparagus and Chuck. Smoked chuck is so good.

 

[HoppyDaze]

I usually keep my beef off the smoke unless it’s brisket or short ribs. May give ole chuck a go

 

[applescrap]

^^so cool, glad to hear, you might like it. it has become one of my favorites. There are tons of pictures of my chuck on this thread. Only rubbed with salt. The 4 and 7 year old, love it, and stuff their faces. They are pretty picky too. Great for tacos, sandwiches etc. We are going to take it frozen on the road trip. I got buy one get one on it. Need to look for that sale again. I take it to 195ish. To be clear this is chuck not the rump or rear.

Edit, in looking for pics of smoked chuck, i came across the ny loin and prime rib i smoked. That prime rib might be one of the best things i have ever tasted. The ny loin roast was amazing too.

 

[betarhoalphadelta]

Obviously this is OT as it doesn't go in a smoker, but this is a recipe that my wife and I have been making pretty regularly. The 10 yo and 5 yo love it. Despite the pepperoncini, it's definitely not a "spicy" dish, but those peppers give it a nice little acidic zing.

https://www.allrecipes.com/recipe/246721/mississippi-roast-slow-cooker-pepperoncini-pot-roast/

I'll have to try smoking a big ol' chuck roast one of these days...

 

[Cheesy_Goodness]

Anyone have a trick to getting crispy skin on smoked poultry? The meat always turns out delicious but the skin is rubbery right out of the smoker. I've tried the grill afterwards with mixed results.

 

[schematix]

Deep fry it

 

[HoppyDaze]

Anyone have a trick to getting crispy skin on smoked poultry? The meat always turns out delicious but the skin is rubbery right out of the smoker. I've tried the grill afterwards with mixed results.

broiler

 

[DrunkleJon]

Anyone have a trick to getting crispy skin on smoked poultry? The meat always turns out delicious but the skin is rubbery right out of the smoker. I've tried the grill afterwards with mixed results.

Cook it in the smoker like you would in the oven. I do whole chickens (split in half) at 350 or so and crank it up a little at the end for extra good measure. Do not use your water pan if you have one.

Also a more salt focused rub on the skin will draw some of the moisture out of the skin and allow it to crisp up some more. If all else fails pull it off the smoker a little early and throw it under the broiler.

Lastly buttering the skin seems to help golden browning in the oven. Might help as well.

 

[FloppyKnockers]

Anyone have a trick to getting crispy skin on smoked poultry? The meat always turns out delicious but the skin is rubbery right out of the smoker. I've tried the grill afterwards with mixed results.

Reverse sear.

 

[applescrap]

Anyone have a trick to getting crispy skin on smoked poultry? The meat always turns out delicious but the skin is rubbery right out of the smoker. I've tried the grill afterwards with mixed results.

Its one of the reasons I smoke usually at 275. Another is I dont like late dinners and there is no chance of me getting up in the middle of the night. Once im out im out. Iirc this chicken from before was getting plenty crispy at 240ish. What temp are you smoking at? I think these might have been lower. They are heavily rubbed and i have never used a water pan for anything yet. I also dont wrap my meat.

One last thought, i wonder if these were put in a pinch still frozen so they smoked longer.

 

[Cheesy_Goodness]

Usually only go somewhere between 225-250 but only because I've almost always got something else in there too. I'll try salting the skin the day before and upping the temp. If that doesn't work I'll throw it in the oven or a quick sear.
Thanks all

 

[homebrewer_99]

Anyone have a trick to getting crispy skin on smoked poultry? The meat always turns out delicious but the skin is rubbery right out of the smoker. I've tried the grill afterwards with mixed results.

Ever try doing an overnight drying out in the fridge (uncovered)? It seems to work according to the smoking forums I belong to.

Another thing is higher smoking temps.

Personally, I smoke then grill.

 

[Cheesy_Goodness]

That makes sense. Sounds like if I want crispy skin I'll need to start planning ahead and smoking higher.

 

[DrunkleJon]

Im trying a 250 smoke followed by boosting it to 450 (if i can reach it) for the last 20 degrees as per the thermoworks site. Will report back.

 

[arturo7]

Technically speaking, if your temp is above 250 you're not smoking. If you really want crispy skin spray it with apple juice and judiciously apply a blow torch before serving.

 

[DrunkleJon]

Smoked up two chickens at 250. At 140 meat temp attempted to boost the smoker to 450 to crisp up the skin. Undortunately was defeated by the ramp function of my digique but it got above 300. I dried the skin and lightly salted it before throwing them on the smoker. Skin was tasty and was bordering on crisp. Woukd have been that way had i gotten a higher temp to finish.

 

[S-Met]

Jerk chicken.

 

[S-Met]

The chicken skin isn't rubbery, but not crispy either. 8hrs in a marinade then 6hrs out, uncovered in the fridge. 2hrs out while I started the fire to let the fridge chill subside.

No vinegar or acids in the marinade, but I think if I added it to the mop that it might have helped crisp the skin.

Smoked at 275 for 150-165 minutes mopped with the marinade and rotated the meat. Checked temp at second mop 145, pulled at 160.

 

[imasickboy]

I also dont wrap my meat.

Which is why you have a 4 and 7 year old.

On topic: Did a pizza fattie, and a pork roast from the rib end of the loin. Also tossed some homegrown paprika in there to get nice and smoky.

 

[Manufacturedevolution]