Who's smoking meat this weekend?

[schematix]

Are you slicing (190), shredding (195), or making burnt ends (190, cut back in smoker)?

I don't know.... haven't tried it yet.

But point taken is that you cook it more like its a pork shoulder, not a steak.

 

[applescrap]

195 ish. Could probably go lower or higher a little. Yeah you cook it like a pork shoulder. It makes sense because it is the shoulder of the cow whereas the pork butt is the shoulder of the hog. A round Chuck or Chuck round or round anything gets cooked more in the 140 range and sliced super thin because it has no fat. I would trim the Chuck as best as I could and nothing but salt for me.

Curious enough the microwave does a great job of rendering any last little fat When reheated from the freezer. So if you don't get it all the way where you want it don't worry it will likely get there when you reheat it. Honestly I could see pulling anything if needed early and just finishing it in the microwave right before I serve it to people. Ideally you would not do that but you never know.

 

[masonsjax]

I usually smoke my chucks to 195F. If I'm doing burnt ends, I take them off a little early at 190 and cube it, more rub, some sauce, and back on.

 

[TNJake]

I usually smoke my chucks to 195F. If I'm doing burnt ends, I take them off a little early at 190 and cube it, more rub, some sauce, and back on.

same here

 

[swanee4597]

1st time posting on this thread. I envy all y'all from the south! Here in Michigan's SW corner, Sundays snow is almost gone. Plan on grabbing a brisket (@15#) from the GFS tomorrow. We don't have the option of picking from 6 different meat houses within 100 miles and Wally World doesn't carry brisket when the migrants are not in town. I've cooked a GFS brisket in UP deer camp that the only sounds 10 guys made was forks and knives til the whole thing was gone though. I use cherry orchard prunings at 250 to a temp of 195-200 and rest 30 minutes. Works for me. Making one for Easter dinner. Brine overnight than use a spicy rub and injection for another 24. Heres to the end of Lent!

 

[HoppyDaze]

I'm in the tribe, but not practicing. But I have been really serious about celebrating the sabbath recently, in my own ways. Whichever one is thicker would be my gut instinct answer. Ultimately it will be much easier to decide looking at them and choosing the best marbling regardless. Checking for evenness and such.

Corned beef! Only got one and shoot it could be taken down just snacking. Heavy crust of brown sugar. Washed it good. Trimmed it to about 1/8 in all around and rubbed with evoo. Then the sugar and 275 till 195. Super good. Yeah, a bit salty straight up. We usually make fried rice and in this case with tillamook swiss on a plain einsteins bagel. View attachment 622142

overnight soak in water will help with that saltiness.... looks good!

 

[jrgtr42]

I'm watching for corned beef to go on sale next time for the pastrami. Though at $10 a pound at the deli, even regular price is saving a ton.
I have a big ol' packer on now. 12.5 lbs or so. Went on at about 7 this morning, dinner's around 6. Should be done in time...
I do it my usual way, loosely based on Montreal smoked meat - a bunch of Montreal steak spice, added extra garlic powder and cracked coriander seed. Always comes out tasty.
Wish I had a beer to go with, but it's Passover... how many other seders have a smoked brisket as the main course?
Of course it's that big to make sure we have plenty of leftovers for the week.

 

[-Dan-]

Just a little something from the other day...

 

[Elkobrewer]

Easter Brunch.

 

[seanjwalker1]

Smoked spare ribs using everything seasoning, honey mustard and garlic pork sirloin, slow cooked in oven last night, then smoked for 3 hours at 250° with 3/4 mesquite and 1/4 hickory wood chips. Yummmm!!!

 

[applescrap]

Smoked a ham. Rubbed with evoo and brown sugar. Didn't really get a good picture of it. Made a loaf of bread to go with it. Happy Easter.

First time using pecan. Super tasty. Sweet with a slight nuttiness were first impressions.

 

[ThirstyPawsHB]

Smoked a ham. Rubbed with evoo and brown sugar. Didn't really get a good picture of it. Made a loaf of bread to go with it. Happy Easter.

First time using pecan. Super tasty. Sweet with a slight nuttiness were first impressions. View attachment 623313

Just told the wife to get one for me...great idea Apple!

 

[SEndorf]

Need a new sub-forum....
Who's eating smoked meat prepared by people who know what their doing this weekend?
By gawd… I'm in !!

 

[applescrap]

Pecan, fellas, pecan. What's the word?

 

[TNJake]

Pecan, fellas, pecan. What's the word?

Cold smoked some cheddar with pecan last Saturday. I probably left it in too long but the bitterness mellowed after a day in the fridge. Good stuff. I haven't been using pecan lately and I'm craving it. Hmmm what should I do with it next?

 

[bleme]

When I was in high school we had 3 cherry trees that got killed off by boring beetles. Every time someone on here talks about smoking with cherry I think about all that wood that was just wasted.

 

[NGD]

When I was in high school we had 3 cherry trees that got killed off by boring beetles. Every time someone on here talks about smoking with cherry I think about all that wood that was just wasted.

I hear you’ve been talking about my cousins

 

[6th Street Brewer]

I like pecan for pork, especially ribs and pulled pork. I usually use hickory over it though as it is a bit more pronounced. I did do stuffing in small gourds using pecan pellets last Thanksgiving and it was great!

 

[S-Met]

When I was in high school we had 3 cherry trees that got killed off by boring beetles. Every time someone on here talks about smoking with cherry I think about all that wood that was just wasted.

Those beetles must be really boring if they were able to kill off several cherry trees.

 

[applescrap]

Made a rub and put it in an old rub container but not my usual thick sugar rub. Hmm. Pecan! Pecan doesn't seem right for beef.

 

[applescrap]

They were ok, 4.5 hours at 275. I don't know if too long or too short.

 

[Schlenkerla]

I am smoking this steak and drinking a lot of this Irish Stout.

Gonna try a reverse sear.

Might even try smoking a flat pan of pintos beans with petite diced tomatoes and chillies mixed in to them.

 

[Schlenkerla]

53rd Hoppy Beerthday Beer for me....

 

[Schlenkerla]

Schits on....

 

[Schlenkerla]

The essential beer for smoking and chowing smoked food.

 

[passedpawn]

53rd Hoppy Beerthday Beer for me....
View attachment 624585

Happy birthday chief of smokem.

 

[Schlenkerla]

Happy birthday chief of smokem.

Thanks...

I've got a few bottles Schlenkerla Urbock for desert!

 

[passedpawn]

Thanks...

I've got a few bottles Schlenkerla Urbock for desert!

Since I first tasted it many years ago, the Marzen has been a beer reserved for special occasions. It's just wonderful.

Happy birthday from another 53-yr old.

 

[Schlenkerla]

Damn, I'm full. Beans were good too!

 

[Schlenkerla]

That had to have been the best smoked steak I've had in long fuggin while.

The beans were good smokey too, and too easier than a baked potato eating-wise. Just mixed beans, Rotel tomato and chilli, fresh garlic, dried onion and Goya Adobo Seasoning and laid it a flat pan on the smoker. I think the dried onion soaked up portion of the liquid. I imagine the 500F sear helped flash off any liquid too.