Who's smoking meat this weekend?

[ChaosB]

I didn't smoke anything this weekend because I brewed. Though I have smoked and brewed at the same time before. I decided to do hot and fast 1 hour ribs which I am much less experienced with than my usual low and slow indirect method. Came out alright. Double wrapped 2 racks of baby back in foil and put directly over the coals bones up. probably should have flipped them at some point because they got a bit crispy on top but not more than I could deal with. Unwrapped after an hour, slathered with sauce and set over indirect to let the sauce set. Overall I'm pretty happy with them. Never going to compare to competition style but for the time investment, it was worth it. Still got the meat receding off the ends and flavor was there because I threw a couple oak chunks in for the last 10 minutes while the sauce set.

 

[Ruint]

Figured I would show y'all some foreplay!! Rain or shine, that has a date with the smoker tomorrow!!

that is a recipe I followed to make a St. Louis dry rub, and it smells fantastic! Hoping the flavor matches!!!

 

[Ruint]

Okay....changed plans...a little! On the smoker right now, I have 2 slabs of pork ribs, with a brown sugar rub. After they finish, the above Boston butt will be going on!!

 

[Ruint]

Almost had no proof of cooking....that is all that is left. Got so mesmerized with how they looked and tasted, it was all in when they got to the counter! Made a blueberry chipotle bbq sauce that was slap yer momma good to compliment them.

 

[Ruint]

Here is the finished butt. Wrapped in foil and towels now, resting before dinner time!

 

[JCasey1992]

In my search for a charcoal smoker, I finally decided to get the Pit Barrel Cooker. I've already tried a variety of foods and I gotta say... I love this thing!

Pork butt

Chicken cheesesteaks

Smoked mac and cheese

Chicken wings

I've also made stuffed burgers, jalapeno poppers and bratwurst but failed to get pictures. Everything has turned out amazing!

 

[OleBrewing]

First run on cabinet smoker. Worked good. Need to add some baffels to control air flow as there are warmer/cooler spots.

 

[Ruint]

7 pound brisket, was for dinner today. Started the smoker at 6:30 this morning and at 08:00 threw that slab of meat on. At 3:00, removed it, and wrapped it to let rest for an hour and a half. That was so damn tender and tasty!
Now on deck is a 9 pound butt.

 

[JCasey1992]

Made this up today on my pit barrel. A half pound burger stuffed with bacon wrapped jalapeno poppers and provolone cheese and topped with more provolone and some garlic aioli all on a a nice buttered roll. Delicious!

 

[Ruint]

This butt was rubbed with a mustard forward dry rub. Also made some mustard based bbq sauce that really complimented the finished butt.

 

[Ruint]

Can't believe no one else here is NOT smoking some meat for this weekend!!! This is what I got....

 

[betarhoalphadelta]

34 lbs of pork shoulder on the Big Joe today.

 

[betarhoalphadelta]

 

[Rodent]

we got rain here today, so I'm holding off until next weekend since controlling temps can be challenging with unending rain/wind changes

maybe this is justification to add a BGE to my arsenal of smoking equip

 

[Brew_Dude41]

Cured 3 lbs of pork loin and smoked it yesterday. Not bad for my first shot at Canadian bacon.

Also did some ribs on the grill, finished them in the smoker for a little flavor, but I wouldn't consider them smoked...

 

[user 263363]

Got 2 butts going on the Pit Boss tomorrow to feed some friends coming to help build my new back porch. Pretty crappy weather here today though so I’m not missing much.

 

[betarhoalphadelta]

we got rain here today, so I'm holding off until next weekend since controlling temps can be challenging with unending rain/wind changes

maybe this is justification to add a BGE to my arsenal of smoking equip

Yeah, it's pretty impervious to conditions. They love 'em in the Great White North because they hold temp amazingly even in subzero weather.

Not that I worry about that in SoCal though ☀

 

[Ruint]

Fat bellied and food comatose!! Only ate some of the ribs, I have that brisket wrapped in foil and towels, resting.

 

[Frazeart]

I did a beef roast. Dry rub then low smoke up to 185, wrap in foil with a cup of broth, then up to 205 to shred.

 

[ehall]

I tried to get my wife to smoke some pole this weekend but she wasn't up for it...

 

[betarhoalphadelta]

Well, after 34# of bone-in pork shoulder was smoked, I ended up with:

5 pulled pork sandwiches (for dinner).

2# of vacuum-sealed pork to send to my in-laws with a growler of homebrew blonde ale since we're social distancing and couldn't invite them over.

13# 4 oz of vacuum-sealed pork mostly in 1# packages into the freezer for future projects. Pulled pork nachos, pulled pork salad, maybe chili, sandwiches, etc...

I'm always struck by how much weight is lost in cooking... I ended up with probably about half the original weight in the final yield.

 

[bleme]

I'm always struck by how much weight is lost in cooking... I ended up with probably about half the original weight in the final yield.

Exactly! When I filled the smoker it felt like it had to be a years supply, then just a month later I'm trying to figure out where it all went....

 

[S-Met]

Exactly! When I filled the smoker it felt like it had to be a years supply, then just a month later I'm trying to figure out where it all went....

If you are anything like me, you need to look down at your belly. You will then know what happened to all that meat. MmmMeat. I just can't help myself when it tastes so damn good.

 

[Snipper]

Can't believe no one else here is NOT smoking some meat for this weekend!!! This is what I got....

Been making proper English bacon in my homemade cold smoker.

 

[Ruint]

That cold smoker looks rockin Snipper! What are the dimensions on that?

 

[Brewsncrabs]

Smoked these beef ribs last Saturday. Meat just melted

 

[Buck*49]

Been making proper English bacon in my homemade cold smoker.

It appears that your loin is tied. Did you slit it and insert something?
Would appreciate if you would share your method and recipe, if you don’t mind.
Thanks!

 

[Snipper]

That cold smoker looks rockin Snipper! What are the dimensions on that?

H = 32 inches, D = 18 inches, W = 17 inches

Made it one day with left over wood I had . It is on casters so you can easily move it about but it’s not particularly heavy. I didn’t use any plans other than what was in my head. Knew what I wanted it to look like, which is a bit like a beach hut. Thought if you are going to have a cold smoker it might as well look interesting.

 

[Snipper]

It appears that your loin is tied. Did you slit it and insert something?
Would appreciate if you would share your method and recipe, if you don’t mind.
Thanks!

The joints were tied when I bought them from the supermarket. As a boned loin has a bit of a tail on one side it is tied to keep it compact.

This is a link to the instructions I mainly use. Cold Smoking Recipes & Tips - Food Smoking | Hot Smoked

My son gave me one of Hotsmoked bacon kits for Father’s Day several years ago. Never bought any bacon since. Tried various adaptations but come back to the basic recipe.

Smoked salmon easy to do.

Also cured and air dried for a year a whole leg of pork. This is it in my homemade meat safe.

 

[Buck*49]

The joints were tied when I bought them from the supermarket. As a boned loin has a bit of a tail on one side it is tied to keep it compact.

This is a link to the instructions I mainly use. Cold Smoking Recipes & Tips - Food Smoking | Hot Smoked

My son gave me one of Hotsmoked bacon kits for Father’s Day several years ago. Never bought any bacon since. Tried various adaptations but come back to the basic recipe.

Smoked salmon easy to do.

Also cured and air dried for a year a whole leg of pork. This is it in my homemade meat safe.

I have been making my own bacon for a couple of years now. Generally use a Costco pork belly. Have also made Canadian bacon using loin. I am assuming from your comments that you bought a loin that was cut with some of the belly attached.
Have also smoked quite a bit of salmon and last spring did some trout.
FWIW, there is a thread on this forum titled “Any Bacon Makers Here”.
Thanks for sharing