Who's smoking meat this weekend?

[passedpawn]

I usually cure 2 flats for st patricks day - one for corned beef, and one for pastrami. But now I can't wait. Jayjay has pushed me to accelerate my schedule (to NOW). Man that looks good.

 

[bailey mountain brewer]

^^ what he said

 

[Kent88]

Be careful about giving Jayjay that much power over you.

 

[passedpawn]

Be careful about giving Jayjay that much power over you.

Right. I found his real pic. First, some pastrami. Then koolaid. (Jim Jones)

 

[Jayjay1976]

Finished it up today. Took nearly 6 hours at 225F to reach 203F internal. Wrapped with a single layer of butcher paper then three layers of HD foil, this flat beats the pants off last weekend's points. The Düsseldorf mustard added a nice tang with a zesty horseradish flavor. I'll do it this way from now on.

 

[Jayjay1976]

Already planning to pick up a few more flats to smoke before winter. I burned about 15lbs of pellets smoking a single flat, that makes no damn sense when my smoker has so much space.

When corned beef is on sale for a dollar a pound after St. Patrick's day I'm gonna fill the freezer for summertime.

 

[Oldskewl]

That looks truly perfect! The flat is defintely the way to go for pastrami. I will give the mustard a try next time as well. Thanks for the advice. I have the same philosophy these days. I don't just smoke one pork butt, I smoke 2 or 3. Might as well get your money's worth out fo the elctric and pellets your using.

I smoked some salmon over the week-end on my old Bradley(keeping it around for salmon, jerkey, and beef stix because of the low temp control). I forgot to snap any pics. I like it on bagels in the morning with capers and cream cheese. Makes a nice smoked salmon dip as well. I use the bradley recipe which is a different version(contains soy sauce)

https://www.bradleysmoker.com/recipe/excellent-bradley-smoked-alaskan-salmon-2/

 

[Broothru]

Finished it up today. Took nearly 6 hours at 225F to reach 203F internal. Wrapped with a single layer of butcher paper then three layers of HD foil, this flat beats the pants off last weekend's points. The Düsseldorf mustard added a nice tang with a zesty horseradish flavor. I'll do it this way from now on.
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WOW! That looks FANTASTIC. And I don't actually like pastrami. SWMBO'd is a huge fan however, and loves her a good Reuban with German saurkraut. This one is def on the "to brew" list.

 

[corkybstewart]

This is smoking heresy but I cooked my best ever back ribs last weekend with only charcoal, no wood. I put a chunk of pecan in the Green Egg, but at 225F the fire never got to the wood so there was never any pecan smoke.

 

[Jayjay1976]

This is smoking heresy but I cooked my best ever back ribs last weekend with only charcoal, no wood. I put a chunk of pecan in the Green Egg, but at 225F the fire never got to the wood so there was never any pecan smoke.

I kinda prefer charcoal smoke sometimes, especially when smoking steaks.

 

[cfrazier77]

Duplicate

 

[cfrazier77]

This looks amazing, I love pastrami and this looks amazing.

Finished it up today. Took nearly 6 hours at 225F to reach 203F internal. Wrapped with a single layer of butcher paper then three layers of HD foil, this flat beats the pants off last weekend's points. The Düsseldorf mustard added a nice tang with a zesty horseradish flavor. I'll do it this way from now on.
View attachment 783506View attachment 783507View attachment 783508View attachment 783509View attachment 783510

 

[cfrazier77]

Smoke a pork shoulder, it looks lonely so by itself.

 

[Airborneguy]

Short ribs, 4 hours in.

 

[betarhoalphadelta]

Short ribs, 4 hours in.

Looks good! Doing short ribs today as well, but it's a red wine braise in the oven for us.

 

[Jayjay1976]

Anyone else here a fan of McDonald's tangy barbecue sauce? Say what you want about the McRib, but I love their sauce and would very much like to get my hands on some to do up a few slabs and some grilled chicken too. I've seen clone recipes online, just curious if anyone can comment on their authenticity.

 

[corkybstewart]

I jut now put a pork shoulder on the Egg. I inserted whole garlic cloves last night, it should be excellent for dinner tonight. I'm going with a light pecan wood smoke so that the inevitable green chile pork posole and pork tacos won't have an overpowering smoke flavor.

 

[Jayjay1976]

We're smoking two slabs of ribs; one Kansas City style using Jack Stack sauce and a spicy Fatalii chili rub, the other will be dusted with ginger and mustard powder followed by a grated onion and teriyaki mop. Loaded the smoker with Bear Mountain bourbon-barrel pellets which are becoming my go-to pellet for pork and chicken.

 

[betarhoalphadelta]

Bobby Flay's hoisin spare ribs from his new book.

 

[Broothru]

We're smoking two slabs of ribs; one Kansas City style using Jack Stack sauce and a spicy Fatalii chili rub, the other will be dusted with ginger and mustard powder followed by a grated onion and teriyaki mop. Loaded the smoker with Bear Mountain bourbon-barrel pellets which are becoming my go-to pellet for pork and chicken.

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Not familiar with Bear Mt. pellets. Where'd you get them? OTOH, very familiar with Jack Stack and KC barbecue (raised in Kansas City). Looks fantastic, even before the smokin'.

 

[Gunkleneil]

Went to light my smoker at 4am Saturday. Turns out I had a helper waiting for me. He wasn't corporative about climbing inside it though. Had to settle for the pork shoulder I had planned on.

 

[Dgallo]

Smoked a brisket last night into today. Came out great

 

[kaffeenjunkie]

Bought a pig from the neighbors grandkids. A 4H project that didn’t make weight. I forget what breed it was.

This weekend took the picnic, with the front hock still attached, and removed the bone from the picnic end. Smoked the hock for about three hours at 200. Just wanted to get some smoke on it. I will be dropping that hock into a pot with navy beans, collard greens, onions, garlic, and seasonings.

After the hock was done I cranked up to 225 and put a Boston butt on for pulled pork sammiches.

The boneless picnic we braised as carnitas with oranges, limes, garlic and seasoning for tacos.

 

[Broothru]

Bought a pig from the neighbors grandkids. A 4H project that didn’t make weight. I forget what breed it was.

This weekend took the picnic, with the front hock still attached, and removed the bone from the picnic end. Smoked the hock for about three hours at 200. Just wanted to get some smoke on it. I will be dropping that hock into a pot with navy beans, collard greens, onions, garlic, and seasonings.

After the hock was done I cranked up to 225 and put a Boston butt on for pulled pork sammiches.

The boneless picnic we braised as carnitas with oranges, limes, garlic and seasoning for tacos.
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Reminds me of the schweinhaxe I used to get at the Zeughauskeller in Zurich years ago. That and the Cuban cigars from Davidus on the Bonhofstrasse, but don't tell the Customs man.

 

[Jayjay1976]

Reminds me of the schweinhaxe I used to get at the Zeughauskeller in Zurich years ago. That and the Cuban cigars from Davidus on the Bonhofstrasse, but don't tell the Customs man.

I love Schweinshaxe! Apparently an air fryer can perfectly recreate the crunchy exterior but I haven't tried it myself. IMHO a crispy, dark beer-glazed haxe is the best comfort food there is.

 

[kaffeenjunkie]

Reminds me of the schweinhaxe I used to get at the Zeughauskeller in Zurich years ago. That and the Cuban cigars from Davidus on the Bonhofstrasse, but don't tell the Customs man.

I love Schweinhaxe with some spaetzle and blaukraut! I have prepared this a few times for Oktoberfest.
Going for a Deep South/Soul Food dish with this one.
I will post a pic when it is done.

 

[Jayjay1976]

All this talk about German food has me thinking about making some Maultaschen. Wondering how I can incorporate a smoked element... maybe I'll poach them briefly then smoke them for an hour or two over Beech wood, spritzing occasionally to keep them moist. Smoked pasta sounds kinda weird tho.

 

[Jayjay1976]

Not familiar with Bear Mt. pellets. Where'd you get them? OTOH, very familiar with Jack Stack and KC barbecue (raised in Kansas City). Looks fantastic, even before the smokin'.

I bought them at Rural King, but Amazon carries them too.

 

[kaffeenjunkie]

All this talk about German food has me thinking about making some Maultaschen. Wondering how I can incorporate a smoked element... maybe I'll poach them briefly then smoke them for an hour or two over Beech wood, spritzing occasionally to keep them moist. Smoked pasta sounds kinda weird tho.

How about smoking some soup bones and make a broth out of them?

 

[hout17]

Not on the weekend but smoking some Boston butt on the Louisiana Smoker!

Going to wrap at 160° and finish around 205°. Smoking at 250°. Ignore the stupid wood chunk on the grate lol. This thing works great but I think I'm going to invest in a smoke tube so I don't have to prime with pellets so much.

Did two smoked beer can chickens in my offset wood smoker a while back they came out incredible I'm going to try and start posting more bbq pics!

Edit: I'll post the finished butt and won't leave you wondering! Things are smelling pretty awesome right now!