Who's smoking meat this weekend?

[homebrewer_99]

OK, Saturday...brisket was put on about 7 AM...(wife doesn't want any ribs...), so I went to the garden and picked all the red jalapeno's for Chipotle...my guess is about 3#.

 

[InspectorJon]

I have bought a two lambs over the last couple years. The butcher keeps the rib racks whole and I smoke them like pork spare ribs. I add some extra rosemary to the rub. We had a rack for dinner last night. These are so good. I have never seen lamb ribs in the store. I wonder what the processors do with them.

 

[gratus fermentatio]

I have bought a two lambs over the last couple years. The butcher keeps the rib racks whole and I smoke them like pork spare ribs. I add some extra rosemary to the rub. We had a rack for dinner last night. These are so good. I have never seen lamb ribs in the store. I wonder what the processors do with them.View attachment 587221

Grocery stores around here (MT) usually have legs, chops and ribs, though some stores only has them frozen; you might check the freezer section. Regards, GF.

 

[JonM]

My two pork butts were a hit at the party - when we got there the host told me that the earlier arrivals had all asked “Is Jon bringing smoked pork again?”

The smoker is still set up and chickens were $0.79/lb this morning, so we’re having smoked chicken later.

 

[MrBrewEsq]

I found a good deal at the store earlier and got a 4# whole chicken for a few dollars. I've never messed with a whole chicken before, but it says giblets and neck removed already. Is there anything else I need to do with it at that point or just season it and throw it on the smoker?

Just stumbled across your post... Next time you smoke poultry... Brine it!

Check out ..
https://www.smoking-meat.com/

Great resource. Lots of good recipes and how to articles.

Cheers

 

[jrgtr42]

Did a couple briskets on Sunday. One was a more or less traditional Texas style, just salt & pepper, the other was based on pastrami / Montreal smoked meat, with Montreal steak spice, extra garlic powder and extra crushed coriander seed. Came out real good.

 

[Genuine]

Just picked up an 11lb pork shoulder to put on the trusty WSM to make sliders and pulled pork pizza

 

[Genuine]

4 hours in so far!!

 

[ThirstyPawsHB]

16.5lbs post trimmed CAB brisket. 1st CAB..hope I don't muck this $120 piece of meat up..

 

[Genuine]

 

[auhoppymatt]

Two butts going on hour 14, still in the stall...

 

[ThirstyPawsHB]

Two butts going on hour 14, still in the stall...

Have the opposite issue. Brisket hit 160-170 after 8hrs. Kept the smoker around 200-250 at the most. Pulled and double wrapped to finish. Not eating for another 4hrs.

 

[Inkleg]

Two butts going on hour 14, still in the stall...

Sorry man I hope you've turned the corner. Mine did this morning and are resting in the cooler.

 

[homebrewer_99]

16.5lbs post trimmed CAB brisket. 1st CAB..hope I don't muck this $120 piece of meat up..View attachment 588261

$7.27 a pound? YIKES! $3.99 here...

 

[ThirstyPawsHB]

$7.27 a pound? YIKES! $3.99 here...

For CAB? Nice! For the record, a unanimous vote it was the best I've made with specific comments about the tenderness. It feed 12 adults, 4 kids and we still have some left over. It was a special occasion so back to the $35 briskets...

 

[murphyslaw]

Is there any benefit to resting in a cooler instead of an oven set low?

 

[applescrap]

I do not know much because my patience isnt the best. But i consider some factors related to rest. I rarely plan an extended rest. I think oven set low might be desirable for pork shoulder, but depending on how it was cooked and what temp, oven set on low could be bad for beef. Beef pulled a little low and set to rest in oven on low is a secret i have read in cookbooks. Since i dont wrap any meat when i smoke it, i fear for softening the bark too much. Other times it might be more ideal. So i guess i call audibles. The cooler method seems solid. Hope to learn more about this too. im willimg to try giving a little more rest. Most meats seems frozen to be eaten later or refrigerated for later

 

[Dimax]

Is there any benefit to resting in a cooler instead of an oven set low?

The cooler method will steam your meat, once your shoulder or brisket hits the temp you want wrap your meat in foil & news papers then in a couple of bath towels place it in a cooler for a couple of hours, shoulders will just fall apart.

 

[VApatriot]

I have only done 1 brisket so far on my Webber kettle grill and couldn't get the right kind of butcher paper soon enough for the cook. I wrapped mine in foil then rested in a cooler for about 1 1/2 hours, it came out pretty good. I have the right kind of butcher paper now and the next time I do one, I'll be copying this guy's process for sure.

 

[shelly_belly]

Anyone use maple wood? How is it? Just asking as my Academey Sports has it on clearance.

 

[arturo7]

What type of maple is it? Some are good, some are not so good. I'm not entirely sure which is which.

 

[shelly_belly]

They don't say. The only description is kiln dried maple wood.

 

[Schlenkerla]

Anyone use maple wood? How is it? Just asking as my Academey Sports has it on clearance.

Maple is a great wood for smoking poultry. it's best blended with a bit of hickory and cherry or apple. It works as a straight up smoke, but is harsher like that of hickory and mesquite.

I've smoked barley with maple. Used it on a brown ale where people said it's a bacon tasting brown ale. Perfect for drinking/smoking meats with maple. LOL
[emoji8]

http://www.dantesdevine.com/pages/Smoking-Woods.html

 

[Schlenkerla]

Anyone use maple wood? How is it? Just asking as my Academey Sports has it on clearance.

Buy it... You could do breakfast sausage fatties.

 

[greywolf]

Tonight. Pork steaks lacquered with molasses.

the wife prefers them this way. pretty nice with some greens and a centennial blonde.

 

[JonM]

Pork butts were $0.99/lb so of course I grabbed one. At that price, a 7 lb pork butt was roughly the same price as the two-serving salmon fillet I grilled last night. Anyway, butt’s on the WSM and will be ready in plenty of time for Wisconsin vs. Iowa later tonight.

 

[orionol73]

Tonight. Pork steaks lacquered with molasses. View attachment 589264View attachment 589265 the wife prefers them this way. pretty nice with some greens and a centennial blonde.

This looks amazing! Did you take a pic of the inside when you cut into it?

 

[azdavid]

I have 4 game hens dry bring now for tomorrows dinner... Smoked Cornish Hens..

 

[applescrap]

Smoking a chuck and pork shoulder. Oak and apple to start, hickory and apple to finish. Store didnt have cherry. I have not cared for the oak and apple that much. That said its not displeasing. I miss the hickory cherry. In a pinch so did 2 to 1 sugar to salt on pork and salt on chuck. Pics soon! The Chuck has been stalled for a while. 275 straight through.

 

[treacheroustexan]

I just threw on half a dozen chicken drums with applewood. Seasoned half with chile lime seasoning, and the other with lemon pepper.