Who's smoking meat this weekend?

[ThirstyPawsHB]

Getting the itch. Wife wants to wait till next family get together. Bought a 11lbs brisket. Next Friday I hope. Supposed to hit the 80s by then. Good bye winter, we never knew you this year in Central Texas.

@applescrap ppl looking for you on the old friendly friend thread. The wild rabied rabbits showed up again. Apparently, the chain gang got let out for a weekend.

 

[GrogNerd]

BubbaQII's 5th victim & her largest @ 7.5 lbs. For dinner tomorrow night, but such a long cooking time I did the smoke tonight

My butt smells terrific

 

[applescrap]

Getting the itch. Wife wants to wait till next family get together. Bought a 11lbs brisket. Next Friday I hope. Supposed to hit the 80s by then. Good bye winter, we never knew you this year in Central Texas.

@applescrap ppl looking for you on the old friendly friend thread. The wild rabied rabbits showed up again. Apparently, the chain gang got let out for a weekend.

Oh man, I love brisket. Cant wait to see it. Sams club had whole packers for 47. They looked plenty good. Guess what I got, chuck! Sadly only a couple end caps, manana manana. Apple and hickory, blehh, damn I miss hickory and cherry. Friendly, hah, but I might make a guest appearance starring me as playing me.

 

[S-Met]

I don't know why, but Sam's club usually has prime and choice brisket at the same price/lb. Not complaining.

And cherry/hickory is my goto blend.

 

[Jeremydc]

Smoking 17lbs of ground deer jerky this weekend

 

[ThirstyPawsHB]

Oh man, I love brisket. Cant wait to see it. Sams club had whole packers for 47. They looked plenty good. Guess what I got, chuck! Sadly only a couple end caps, manana manana. Apple and hickory, blehh, damn I miss hickory and cherry. Friendly, hah, but I might make a guest appearance starring me as playing me.

Got the 10lbs for $20. Need to trim a bit but it'll be good for our purposes. Might do some cherry/hickory just to change it up. See our Academy sells it.

 

[applescrap]

I like trimming, don't know why. I just enjoy tossing it up. Chuck on and smoking.

 

[TNJake]

I like trimming, don't know why. I just enjoy tossing it up. Chuck on and smoking.

I love smoking chuck, I just finished eating the leftovers yesterday and Im already thinking about throwing another one on.

 

[applescrap]

We wolfed down on this at about 5.

 

[Buck*49]

Thanks

I might get a pair of bear claws for our next big cook. That's next memorial day unless we plan something else.

If you have KitchenAid mixer, use the standard flat beater, pull chunks off the roast, throw a couple chunks at a time in bowl. It takes no time at all (about 10 secs per bowl). Keep a close eye on them, too long and it comes out too “fine”.

 

[betarhoalphadelta]

Thanks

If you have KitchenAid mixer, use the standard flat beater, pull chunks off the roast, throw a couple chunks at a time in bowl. It takes no time at all (about 10 secs per bowl). Keep a close eye on them, too long and it comes out too “fine”.

Yep. Best way to shred a lot of meat.

 

[Buck*49]

I'm curious if anyone here makes their own bacon. I just saw episode 2 of Chop & Brew and all I can think about is making me some yummy yummy bacon.

HBT link on bacon:
https://www.homebrewtalk.com/forum/threads/any-bacon-makers-here.520751/

I have done about 6 bellies using this recipe/method:
Bacon and Loin Cure Recipe

Morton Sugar Cure per instructions, added about 2 cups of brown sugar, about 4T of fresh ground mixed pepper(pink, white, Black)

Had about 11# belly from Costco, bellies are skinless. Cut it in 3 pcs. Rubbed cure on all sides of each piece. Put each piece in 1 gal ziplock bag. Stacked bags in a loaf pan case of leaks. Once a day flipped each bag over, rotated bottom bag to top. Cured for a week, removed rinsed meat off, rinsed bags. Put meat back in bag, filled with cold water, left em soak for a couple hours to lessen saltiness.
Dried em on rack in fridge overnight to enable smoke to adhere.
Smoked over lump charcoal with oak/apple chunks at 200* to internal temp of 135-140*.
After smoking, cool on rack in fridge overnight to cool prior to slicing.

They don't make Morton Sugar Cure any more, replaced by Morton Tender Quick.

 

[KCBrewer]

A couple hours left on this 23 lb beast.

 

[TNJake]

A couple hours left on this 23 lb beast.

View attachment 612431

looking good

 

[KCBrewer]

And speaking of bacon. Tomorrow this 20 lbs of belly gets smoked.

(Had to crop the pic so to get size small enough for hbt)

 

[S-Met]

A couple hours left on this 23 lb beast.

View attachment 612431

Whole leg or pork/ham?

 

[KCBrewer]

Whole leg or pork/ham?

Yes. Had the meat processor cure the legs whole, but not smoke them.

This is the first one I've done, and I'm sure I'm a bit partial, but it is the best ham I've ever had. Such a better flavor than any store bought ham. Think smoked ribs/ham in the same bite.

 

[Cato1507]

Smoking a chuck roast today. Be my first one. Lol, I'd have never thought of doing one until discovering this smoking thread a few weeks ago.
Brined it last night and in fact gotta go now to get it out of the fridge and get the smoker ready. Excited

 

[S-Met]

Smoking a chuck roast today. Be my first one. Lol, I'd have never thought of doing one until discovering this smoking thread a few weeks ago.
Brined it last night and in fact gotta go now to get it out of the fridge and get the smoker ready. Excited

Congrats. Chuck is like poor-mans brisket. Great flavor, little work. Kind of like pork shoulder or butt. Very forgiving on temperature.

 

[ThirstyPawsHB]

My last two bags I mixed were oak and apple. Crabapple I have used and I cant remeber, but I think it was interesting. Anybody ever use that?

I have never used pecan but I heard that's what they use in competitions. I've also heard some like it and some don't. Apparently it imparts a rich nutty flavor, which I would be cool with I imagine. I have heard it's tough to mix with anything else. My favorite is Hickory and Cherry mixed. I did Cherry by itself and that's not for me. Now I'm wondering if cherry with a little Mesquite mixed in would be interesting. We have been eating that pork above all week. Microwave does a great job finishing it off. What fat the smoker doesn't get, it will.

Yo Apple, I have Cherry and Hickory now. Is it 50/50 you like? All I got are chips so have some oak in case I run out. Just curious.

 

[S-Met]

Yo Apple, I have Cherry and Hickory now. Is it 50/50 you like? All I got are chips so have some oak in case I run out. Just curious.

What are you smoking?
50/50 is safe for most. I go heavier on hickory if I am smoking something with bold flavors like beef.
Heavier on cherry for chicken/fish/rabbit.
Pork, shoulder/butt do whatcha like. Its so forgiving that you almost can't go wrong.
Ribs or belly, just depends onmy mood and how I plan on seasoning/finishing (dry rub? Sauced? Wet or crispy?l

 

[applescrap]

Appreciate you asking pianoman, yeah it's about 50/50 and then play from there. If anything I would go less cherry, but ymmv. I'm jealous I've been out of cherry and haven't restocked so have been mixing apple and other stuff. Meh, cherry and Hickory is King, although I haven't tried pecan and many other types of wood. Excited to see how you like it and good on you for giving it a try.

 

[applescrap]

I bought a second Chuck but haven't had time to smoke it and it needs cooked today. I'm thinking about pressure cooking it, but welcome any ideas. I was thinking about searing it and then finishing it in the oven.

 

[passedpawn]

I bought a second Chuck but haven't had time to smoke it and it needs cooked today. I'm thinking about pressure cooking it, but welcome any ideas. I was thinking about searing it and then finishing it in the oven.

Did two large chucks in the slow cooker this past wkend. Pot roast, nothing better! I actually used 2 slow cookers. I get the chuck seared on all sides in a frypan, then fill it the rest of the way up with vegies. Can't have too many carrots.

 

[betarhoalphadelta]

Congrats. Chuck is like poor-mans brisket. Great flavor, little work. Kind of like pork shoulder or butt. Very forgiving on temperature.

Really? Seems to me that everywhere I look, chuck is more expensive than brisket.

I think it's more just a supply/demand thing. Your average consumer knows to look for "chuck roast" when they're doing some sort of slow-cooker roast. So chuck shows up in a lot more recipes, where brisket (especially full packers) are mostly done by BBQ folks. Especially because the typical chuck roast is a 3-4# cut everywhere I find them, while brisket is 10+#, sometimes almost 20#. So fewer people invest in a brisket.

 

[Cato1507]

Really? Seems to me that everywhere I look, chuck is more expensive than brisket.

I think it's more just a supply/demand thing. Your average consumer knows to look for "chuck roast" when they're doing some sort of slow-cooker roast. So chuck shows up in a lot more recipes, where brisket (especially full packers) are mostly done by BBQ folks. Especially because the typical chuck roast is a 3-4# cut everywhere I find them, while brisket is 10+#, sometimes almost 20#. So fewer people invest in a brisket.

Something to be said for that! Of course the packers are much larger than your 4-5 lbs chucks. I'll need to compare some pricing next time I'm at the store.

 

[applescrap]

Did two large chucks in the slow cooker this past wkend. Pot roast, nothing better! I actually used 2 slow cookers. I get the chuck seared on all sides in a frypan, then fill it the rest of the way up with vegies. Can't have too many carrots.

How much liquid, that sounds amazing. I think I am using way to much liquid in slow cooker. Wish I would have saw this, tbis is the inspiration I needed. I seared it on both sides as best as I could using the pressure cooker in sear mode, with 3/4 onion. Set the pc on highest 80 psi, and 30 minutes later it was 190 plus in thickest part. Now this wasnt going to win any awards but it sure was good none the less. Used 3/4 cup water. wonder if it needed any?

 

[passedpawn]

How much liquid, that sounds amazing. I think I am using way to much liquid in slow cooker. Wish I would have saw this, tbis is the inspiration I needed. I seared it on both sides as best as I could using the pressure cooker in sear mode, with 3/4 onion. Set the pc on highest 80 psi, and 30 minutes later it was 190 plus in thickest part. Now this wasnt going to win any awards but it sure was good none the less. Used 3/4 cup water. wonder if it needed any?

5# chuck, seared brown on all sides, put in slow cooker, pkt of onion soup mix and 1 cup of water on top. Cook on low (slow simmer) all day, 6 hrs. Then add all veggies and cook at least 2 hrs more. Very easy. For vegies, 1" chunks of carrots, celery, and quartered pototoes and onions. I think it's a basic pot roast recipe, but family loves it.

When you add the vegies, add additional water to barely cover them.

 

[S-Met]

Really? Seems to me that everywhere I look, chuck is more expensive than brisket.

Bbq wise, brisket is premier and F-ing amazing when done right, but sh!t when done wrong. Chuck, however, very forgiving.
I usually find prime brisket for under $4.00/lb, Chuck is delicious and takes about 1/4 of the investment of time and stress as a brisket.

 

[ThirstyPawsHB]

What are you smoking?
50/50 is safe for most. I go heavier on hickory if I am smoking something with bold flavors like beef.
Heavier on cherry for chicken/fish/rabbit.
Pork, shoulder/butt do whatcha like. Its so forgiving that you almost can't go wrong.
Ribs or belly, just depends onmy mood and how I plan on seasoning/finishing (dry rub? Sauced? Wet or crispy?l

Appreciate you asking pianoman, yeah it's about 50/50 and then play from there. If anything I would go less cherry, but ymmv. I'm jealous I've been out of cherry and haven't restocked so have been mixing apple and other stuff. Meh, cherry and Hickory is King, although I haven't tried pecan and many other types of wood. Excited to see how you like it and good on you for giving it a try.

Thanks fellas and cheers. Got a game plan now with this small 10lb $20 brisket.