Who's smoking meat this weekend?

[JCasey1992]

My first attempt at brisket. An awesome success if I do say so myself!

 

[bleme]

I have a feeling my electric smoker just can't do thick pieces of meat.
I know wings and tenders are good though on it.

I've done a whole turkey in my electric Masterbuilt and it came out awesome. A local grocery store sells a 10 pound bag of chicken leg quarters for just $2.99 at least once a month. I'll dry brine them then throw it all in the smoker the next day and they are done in a couple of hours. A few get served for dinner that night and the rest get stripped of meat, vacuum sealed, and frozen. It's a great meat to have on hand for fast weekday dinners (chicken tacos, enchiladas, soup, etc.).

 

[NitrogenWidget]

I've done a whole turkey in my electric Masterbuilt and it came out awesome. A local grocery store sells a 10 pound bag of chicken leg quarters for just $2.99 at least once a month. I'll dry brine them then throw it all in the smoker the next day and they are done in a couple of hours. A few get served for dinner that night and the rest get stripped of meat, vacuum sealed, and frozen. It's a great meat to have on hand for fast weekday dinners (chicken tacos, enchiladas, soup, etc.).

I smoked some chicken again last night.
I lowered the temp a little and increased the time and put the thinner pieces on the top rack.
Also cut the giants breasts in half to make them thinner.

Eating the chicken now for lunch and it's amazing.

I think I was just too impatient.

 

[Buck*49]

I smoked some chicken again last night.
I lowered the temp a little and increased the time and put the thinner pieces on the top rack.
Also cut the giants breasts in half to make them thinner.

Eating the chicken now for lunch and it's amazing.

I think I was just too impatient.

Always a learning curve. In my estimation no one born a pro at it.
I have been very fortunate, some items not as tasty or presentable as others, but all have been edible. Never had to throw any food away

 

[bleme]

Always a learning curve. In my estimation no one born a pro at it.
I have been very fortunate, some items not as tasty or presentable as others, but all have been edible. Never had to throw any food away

That's probably what I like best about the smoker. On occasion I have gotten distracted while cooking and burnt whatever was on the stove/grill/oven, but that never happens with the smoker. That takes a lot of the stress away!

 

[orono]

Here are some pork belly burnt ends and ribs I smoked and took to my friend in Fargo this past weekend.

My friend is the Tour Manager for Beb Seger and he put us in front of first row. We were between the metal crowd fence and the stage. Fantastic seat. This guy can still "bring it" at 74!!

 

[orono]

I've done a whole turkey in my electric Masterbuilt and it came out awesome. A local grocery store sells a 10 pound bag of chicken leg quarters for just $2.99 at least once a month. I'll dry brine them then throw it all in the smoker the next day and they are done in a couple of hours. A few get served for dinner that night and the rest get stripped of meat, vacuum sealed, and frozen. It's a great meat to have on hand for fast weekday dinners (chicken tacos, enchiladas, soup, etc.).

Here's a 22# turkey I smoked at Thanksgiving. It turned out fantastic. We also did one in our oven. No comparison on being juicy. This one on the smoker won hands down.

 

[orionol73]

Here's a 22# turkey I smoked at Thanksgiving. It turned out fantastic. We also did one in our oven. No comparison on being juicy. This one on the smoker won hands down.
View attachment 644562

Brine it and stuff it with apples and citrus and it will be so damn juicy..really almost impossible to overcook on the smoker...mmmm

 

[ThirstyPawsHB]

+1

Brine it and stuff it with apples and citrus and it will be so damn juicy..really almost impossible to overcook on the smoker...mmmm

 

[Buck*49]

my gift from work has a low,med,high.
temp guage warm, ideal, and hot. lol.
it barely gets to hot and smoke comes out the sides of the lid.
I know it's cheap, but it was free and probably going to end up as a gateway smoker for me since I think i'm hooked now.

this is what I have.
[img[https://content.haycdn.com/mgen/master:MEC130.jpg?is=400,400,0xffffff[/img]

I have an old Coleman electric smoker that a neighbor gave me. Said he never had any luck with it. I have played with it, never smoked anything on it. Issue I see is that element doesn’t seem to get hot enough to get chips to provide “blue” smoke. Internal temp maxes out about 240 degrees. I added some Weber Grill type air vents to top and bottom, added gasket to body to firebox interface, lid to body interface. All helped but still not certain it will smoke properly. Considering converting to charcoal?

 

[BrewerBrad82]

I have an old Coleman electric smoker that a neighbor gave me. Said he never had any luck with it. I have played with it, never smoked anything on it. Issue I see is that element doesn’t seem to get hot enough to get chips to provide “blue” smoke. Internal temp maxes out about 240 degrees. I added some Weber Grill type air vents to top and bottom, added gasket to body to firebox interface, lid to body interface. All helped but still not certain it will smoke properly. Considering converting to charcoal?

240F should be good for most smokes, but if you are having trouble with getting proper smoke try this out:

https://amazenproducts.com/smokers/amazen-pellet-smoker5x8

I have one and it is great. Fully loaded, that will provide smoke for 12ish hours. It is also great for cold smoking - pop that in the smoker without any heat and you can do things like smoked cheese.

 

[BrewerBrad82]

Did a chicken with that smoking gizmo recently, so tasty.

 

[NitrogenWidget]

I have an old Coleman electric smoker that a neighbor gave me. Said he never had any luck with it. I have played with it, never smoked anything on it. Issue I see is that element doesn’t seem to get hot enough to get chips to provide “blue” smoke. Internal temp maxes out about 240 degrees. I added some Weber Grill type air vents to top and bottom, added gasket to body to firebox interface, lid to body interface. All helped but still not certain it will smoke properly. Considering converting to charcoal?

View attachment 644793

At least you have a thermometer that is useful.
what did you gasket the lid with?
I got smoke pouring out of my lid.

I think I will do as I said and turn down the heat to medium and put chunks on the element and let it go all day for chicken this weekend.

 

[Schlenkerla]

Doing brisket... 13.9 lbs. At hour 3 of what I expect is 19.

 

[applescrap]

At least you have a thermometer that is useful.
what did you gasket the lid with?
I got smoke pouring out of my lid.

I think I will do as I said and turn down the heat to medium and put chunks on the element and let it go all day for chicken this weekend.

Ymmv, but for me personally that wouldnt be a problem, iiac you want the smoke going up through the food and exiting. I have never shut my vents and leave them full open, except maybe when it's cold and I am just finishing off something large. There is some debate around this, but I think smoke coming out of lid is ok.

 

[applescrap]

I have an old Coleman electric smoker that a neighbor gave me. Said he never had any luck with it. I have played with it, never smoked anything on it. Issue I see is that element doesn’t seem to get hot enough to get chips to provide “blue” smoke. Internal temp maxes out about 240 degrees. I added some Weber Grill type air vents to top and bottom, added gasket to body to firebox interface, lid to body interface. All helped but still not certain it will smoke properly. Considering converting to charcoal?

View attachment 644793

Share a pic of how it works. The wood tray and or elements might just need bent a little towards one another. That amazenpellet smoker might be a perfect fix though anyways. Cook at 240 and add the pellet box.

 

[JCasey1992]

Just threw a whole chicken in the smoker. The whole back patio smells amazing. Also enjoying a beer I scored in the FOTHB trade.

 

[OG-wan Kenobi]

240F should be good for most smokes, but if you are having trouble with getting proper smoke try this out:

https://amazenproducts.com/smokers/amazen-pellet-smoker5x8

I have one and it is great. Fully loaded, that will provide smoke for 12ish hours. It is also great for cold smoking - pop that in the smoker without any heat and you can do things like smoked cheese.

Where are you putting that in your smoker?

 

[BrewerBrad82]

Where are you putting that in your smoker?

The bottom rack of a cabinet style smoker, meat (or whatever else) above on the upper racks. I use the pellet tray if I am doing a really long smoke, because my electric cabinet will fill up with wood chip ash before something like a brisket is done. It is also great to supplement the smoke generated by the cabinet itself. I have the 40" Masterbuilt electric - found it on Craigslist for a steal.

Edit: Looks to be the same one as @JCasey1992

 

[treacheroustexan]

Sorry if this offends anyone, but what is the cheapest cut to buy to make pulled pork? My strange fiance only eats chicken & turkey, but I want to smoke this weekend and make pulled pork sandwiches for one. I know I can vacuum seal and freeze, but the smaller the better. Any recommendations?

 

[Schlenkerla]

Sorry if this offends anyone, but what is the cheapest cut to buy to make pulled pork? My strange fiance only eats chicken & turkey, but I want to smoke this weekend and make pulled pork sandwiches for one. I know I can vacuum seal and freeze, but the smaller the better. Any recommendations?

Pork shoulder. I think with bone-in. I bought two at $1.74/lb.

 

[Buck*49]

Sorry if this offends anyone, but what is the cheapest cut to buy to make pulled pork? My strange fiance only eats chicken & turkey, but I want to smoke this weekend and make pulled pork sandwiches for one. I know I can vacuum seal and freeze, but the smaller the better. Any recommendations?

IMO Pork Butt or Shoulder. In my area, price ranges anywhere from $1.29-$2.49/lb, depending upon whether on sale somewhere.

 

[bfish]

picnic are fine for pulled pork. if you don't want to do a whole butt (aka shoulder). Boston butt is a cut from the shoulder too, and smaller than whole butt. You can always cut a butt in half or 1/4 to reduce the size too. However leftover pulled pork is easy to freeze.

 

[treacheroustexan]

Thanks all! Exactly the info I was looking for!

 

[Schlenkerla]

picnic are fine for pulled pork. if you don't want to do a whole butt (aka shoulder). Boston butt is a cut from the shoulder too, and smaller than whole butt. You can always cut a butt in half or 1/4 to reduce the size too. However leftover pulled pork is easy to freeze.

I bought those two 7 pounders. My wife thought I'd go to waste. I'm like no. Bag in cup amounts of shredded pork. Then bag all those cups into sandwich bags, then throw them in a gallon bag and toss it in the freezer.

Fuggin easy leftovers make a nice Sammiches with Hawaiian Bread, BBQ and creamy Cole slaw.

One 1-cup bag is is two Sammiches.

 

[Schlenkerla]

Tonight I pulled the brisket after 22hrs at 225F. Let it rest for a few hours in a cooler wrapped in towels.

Making burnt ends. Cut off the very small point. The last photo is my burnt ends made from the cut off chunk.

Using a few tablespoons of my mop sauce as liquid foundation and topped them cubes with a spicy BBQ sauce. They're sitting on the Traeger now.

 

[applescrap]

Sorry if this offends anyone, but what is the cheapest cut to buy to make pulled pork? My strange fiance only eats chicken & turkey, but I want to smoke this weekend and make pulled pork sandwiches for one. I know I can vacuum seal and freeze, but the smaller the better. Any recommendations?

Haha, probably not what you want to hear, but chicken. The dark especially. Breast or thigh would make a great pulled pork. As long as its pork shoulder, it's what you are looking for. They sale little shoulder blade steaks iirc, and chunks for carnitas, both would work for you I think. Tyson sells a little pork roast that could work, especially if on sale. But honestly the way to go would be to get two huge suckers from Sam's for 20. Cook them right proper and seal them in individual servings, after chopped and cleaned up, and you will, pardon the pun, be in hog heaven for a year. Seriously it is every bit as good reheated. But yeah if you like to smoke on the weekends a couple ideas above. As a final thought chuck steaks could fit the bill too and would be small servings.

 

[Schlenkerla]

Thanks all! Exactly the info I was looking for!

Check out this website.... I like it a great deal.

https://www.smokegrillbbq.com/smoked-pork-shoulder-recipe.html

Haha, probably not what you want to hear, but chicken. The dark especially. Breast or thigh would make a great pulled pork. As long as its pork shoulder, it's what you are looking for. They sale little shoulder blade steaks iirc, and chunks for carnitas, both would work for you I think. Tyson sells a little pork roast that could work, especially if on sale. But honestly the way to go would be to get two huge suckers from Sam's for 20. Cook them right proper and seal them in individual servings, after chopped and cleaned up, and you will, pardon the pun, be in hog heaven for a year. Seriously it is every bit as good reheated. But yeah if you like to smoke on the weekends a couple ideas above. As a final thought chuck steaks could fit the bill too and would be small servings.

Good post! [emoji481]

 

[Schlenkerla]

Haha, probably not what you want to hear, but chicken. The dark especially. Breast or thigh would make a great pulled pork. As long as its pork shoulder, it's what you are looking for. They sale little shoulder blade steaks iirc, and chunks for carnitas, both would work for you I think. Tyson sells a little pork roast that could work, especially if on sale. But honestly the way to go would be to get two huge suckers from Sam's for 20. Cook them right proper and seal them in individual servings, after chopped and cleaned up, and you will, pardon the pun, be in hog heaven for a year. Seriously it is every bit as good reheated. But yeah if you like to smoke on the weekends a couple ideas above. As a final thought chuck steaks could fit the bill too and would be small servings.

BTW - I fuggin love brined chicken. Whole or leg quarters.

This is to die for when it comes to chicken.

https://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html

 

[Schlenkerla]

Burnt Ends - Not burnt enough, but I'm hangry. Before and after the burnt time on the smoker.