Who's smoking meat this weekend?

[Buck*49]

That makes perfect sense. I agree, the more fat the more moist it seems. Never tried injecting or tray water flavor. Any tips on either appreciated.

For injection I generally mix a tablespoon or so of rub to 4 oz of apple juice, inject 2-4 oz per butt.
For a pan I use a bread pan or round cake pan (whatever will fit on your grate and between grate and diffuser plate)filled 2/3 - 3/4 full with apple juice. The juice evaporates and also provides a catch pan for some of the grease, reducing amount of grease running across diffuser plate and into fire.
FWIW I score a brisket the same way.

 

[Buck*49]

Apologies in advance for being OT, but what is the purpose of scoring the fat? To allow heat to penetrate that layer better or to allow the fat to baste that side better?

Btw, those pork butts look fantastic @Buck*49

 

[Buck*49]

Thanks for compliment!

 

[TNJake]

Super nice, I have fallen in love with it. Not better than hickory and cherry, just different. Have you ever used it? I suspect pork is one of it's best uses. Pecan and cherry seems a worthy mix. Since pecan is in the hickory family iirc. That said I have read that pecan doesn't mix well, tasting it, not sure it would. Oak or hickory seem like the would do well with pecan. I was thinking about mixing a little mesquite with the pecan which I suspect might be nice, but really wanted to experience the pecan. At 275 I think the chops were done in well under 2 hours so pecan seemed a good choice for a "quick" smoke and I think it was. As quick as these smoked could probably get away with 100 percent mesquite to.

Its one of my go-tos. But I have never used it on pork, I rarely eat pork other than bacon because the wife wont eat it.
I have also never mixed it with anything else, but it is one of my favorites!

 

[BBQB]

Do any of you have experience with smoking chuck? Any tips? I picked up a couple hunks of chuck and would love to see if they are smokeable

 

[Queequeg]

Shoulder of goat with a jerk glaze. Pretty epic.

 

[TNJake]

Do any of you have experience with smoking chuck? Any tips? I picked up a couple hunks of chuck and would love to see if they are smokeable

very much so! read back a few pages and several of us have smoked chuck and told of our experiences.

 

[Queequeg]

Do any of you have experience with smoking chuck? Any tips? I picked up a couple hunks of chuck and would love to see if they are smokeable

Yes, literally the best thing ever on the smoker imo.

Dry brine over night, straight up pepper rub, maybe a little good quality chilli powder.

Smoke over cherry and mesquite for about 8 hours at 110C. You will need to wrap fairly early as it contains a lot of water.

Serve in a brioche bun with Texas style mop sauce.

It's a very easy cut to cook, if you can do brisket chuck is a breeze.

 

[TNJake]

Yes, literally the best thing ever on the smoker imo.

Dry brine over night, straight up pepper rub, maybe a little good quality chilli powder.

Smoke over cherry and mesquite for about 8 hours at 110C. You will need to wrap fairly early as it contains a lot of water.

Chuck is an awesome smoker meat. I do mine very differently but it turns out great.
I do either a 2 hour dry brine or a rub/worcestershire marinade overnight.
I like a cherry and hickory blend, mesquite would be good with a bit of moderation.
Cook at 225 F until I hit internal temp of 190F -- for me this seems like 7 hours.
No foil wrap- I don't think I have ever wrapped chuck.
At 190F it slices well. Take it and eat it at this point OR.. Do burnt ends!
Cube it, put in a pan with some more dry rub and a little sauce just to make it sticky.
Put back in smoker until that sauce caramelizes, depends on how much sauce you used but I expect up to 1 hour.

If you cook it higher than 190F it will start to shred easy with a fork. Also a pretty great option for a sandwich.

 

[Maidenhead]

Smoked goat shoulder looks pretty interesting...any dry rub or marinade?

This past Sunday I did a tray of chicken thighs and drumsticks in a home made rub for 2 hours...finished on charcoal to crisp skin.
Also had 2 cans of baked beans, 2 cans cannelleni beans in an aluminum tray for 4 hours...added 3 finely chopped jalapenos, 1 small chopped onion, and a big spoon of brown sugar in the last half hour. Really good...

 

[Queequeg]

TNJake, I use only a small amount of mesquite. The burnt ends sound great, I will give that a try next time I do chuck.

Maidenhead the goat came out well, check out How to BBQ right on YouTube. They have a jerk rub and glaze for pork which is what I used for the Goat. I think it would work well with a curry rub too.

 

[BBQB]

Wow , thanks for the chuck replies! I’m doing it a week from Saturday . I’ll report back with the results

 

[S-Met]

I've got 6 racksof baby-backs, a couple pork butts, 40lbs of chicken, misc sausages and 3 cornys (2 beers and a cider). A bmc keg as well.

I think the smoker is not going to be the only things loaded this weekend.

 

[S-Met]

Shoulder of goat with a jerk glaze. Pretty epic.View attachment 627733

You are my new favorite person! Lean meats like goat do great on a smoker with a little work, and Jerk is a great choice! When I make "jerk" I can't find pimento wood easily, so i smoke over a bed of bay leaves and set some to slowly smolder in a raised box above the fire. Adds a bit of the missing flavors that make it Jamaican.

 

[applescrap]

Wow , thanks for the chuck replies! I’m doing it a week from Saturday . I’ll report back with the results

I use only kosher salt and hickory-cherry mixed. Cook at 275, and pull at 190ish. They are killer. Cook a bunch because they shrink and are so good they go quick. Not sure low and to slow is best here. I have never been unhappy at 275. With any meat for that matter. Salt and pepper only. Salt only for me. Hope you post the results, best o luck.

 

[user 254557]

I have 3 racks of pork ribs and a salmon fillet that will hit the smoker this weekend when we go camping, a long weekend at a campsite in central minnesota on a golf course and smoking some food, I think that I will smoke some deviled eggs as well, and a keg of my clone of Todd The Axe Man and everything should be ok. I think that I will cut the racks into thirds and do a mix up up different dry rubs and sauces, leaving friday, cant wait!!!!!!!!!!!

 

[HoppyDaze]

I've got 6 racksof baby-backs, a couple pork butts, 40lbs of chicken, misc sausages and 3 cornys (2 beers and a cider). A bmc keg as well.

I think the smoker is not going to be the only things loaded this weekend.

What time should I show up?

 

[S-Met]

What time should I show up?

Friday through Monday. If you're in the area, pm me and I can try to drunkenly supply directions. Urban camping on a friends hillside property.

Rules:
Bring some food
Bring beer if you don't like coors light (hence my 3 kegs).
And most importantly, don't be "that guy."

 

[TNJake]

Still making my food list for Memorial Day weekend but I am at least doing a brisket and jalapeno stuffed sausages.
Anyone else have something delicious in the works?

 

[schematix]

Impulse buy while I was having new Michelin’s put on the g-ride.

 

[ThirstyPawsHB]

Got a brisket going on early AM. Cherry/Hickory @applescrap suggestion and really paid off. That's about all I do any more. Thanks!

 

[czmkid]

Nice find on that prime brisket...post some sliced pix!

 

[schematix]

Nice find on that prime brisket...post some sliced pix!

My Costco stocks them all the time. They had 10 different prime ones and another 30 choices grade ones in the coolers today.

This is going to be my first one.

 

[applescrap]

Got a brisket going on early AM. Cherry/Hickory @applescrap suggestion and really paid off. That's about all I do any more. Thanks!

Thanks for the props. Jealous of you guys, I love brisket.

 

[BBQB]

I have 3 racks of pork ribs and a salmon fillet that will hit the smoker this weekend when we go camping, a long weekend at a campsite in central minnesota on a golf course and smoking some food, I think that I will smoke some deviled eggs as well, and a keg of my clone of Todd The Axe Man and everything should be ok. I think that I will cut the racks into thirds and do a mix up up different dry rubs and sauces, leaving friday, cant wait!!!!!!!!!!!

Care to share the ax man clone recipe?

 

[ThirstyPawsHB]

Thanks for the props. Jealous of you guys, I love brisket.

5AM call....

 

[NGD]

5AM call....View attachment 628257

Definitely not waiting for a new temp probe from GMG while jealously watching everyone grill this weekend. Brats, burgers and dogs on the gas grill tomorrow.

 

[ThirstyPawsHB]

5AM call....View attachment 628257

10hr on smoke. Now in oven at 210 to finish. Looking at a 13-14hr brisket. Fingers crossed this will be the most tender yet.

 

[Pyg]

Got my hands on a used Weber charcoal grill.
Scraped, cleaned and replaced some grates.
Burning some charcoal to burn off any old stuff inside.
Then Try to smoke a London broil!

 

[OG-wan Kenobi]

View attachment 628390
Got my hands on a used Weber charcoal grill.
Scraped, cleaned and replaced some grates.
Burning some charcoal to burn off any old stuff inside.
Then Try to smoke a London broil!

Dude that’s some flame coming out that charcoal chimney mines never done that before