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Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

Poll closed Sep 27, 2024.

  1. Electric

    58 vote(s)
    12.5%

  2. Propane

    31 vote(s)
    6.7%

  3. Pellet pooper

    236 vote(s)
    51.0%

  4. Stick burner

    41 vote(s)
    8.9%

  5. Charcoal

    95 vote(s)
    20.5%

  6. Ceramic/Egg/Kamado

    70 vote(s)
    15.1%

  7. Homemade

    21 vote(s)
    4.5%

  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
Page 17 of 81
  1. Sep 18, 2019 at 5:25 PM
    #481
    Grumpy Uncle

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    I still haven't popped my cherry on a brisket yet. I have been practicing on chuck roasts.:anonymous:
     
    Grumpy Uncle, Sep 18, 2019
    #481
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  2. Sep 18, 2019 at 6:36 PM
    #482
    Talkdirttome

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    Talkdirttome Dad

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    This my favorite thread! You guys are going to kill my cholesterol levels!!
     
    Talkdirttome, Sep 18, 2019
    #482
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  3. Sep 18, 2019 at 6:59 PM
    #483
    BravoDeltaRomeo

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    BravoDeltaRomeo Old Man Little Blue Finger

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    They are very expensive up here.

    Having done a few successfully briskets and cheap (pot) roast for pulling....I prefer the cheaper (pot) roast, pulled. Much quicker and less finicky to do as well. It comes out much more moist too if you foil it with some beef broth for the last couple hours. It's one of my favorite cuts to smoke.

    Plus pulled beef is versatile for tacos, beef melts, poutine or sandwiches
     
    Last edited: Sep 18, 2019
    BravoDeltaRomeo, Sep 18, 2019
    #483
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  4. Sep 18, 2019 at 7:01 PM
    #484
    TXMiamiFan

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    Very expensive down here too. $50 for one. Gonna drive to TX and import some back
     
    TXMiamiFan, Sep 18, 2019
    #484
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  5. Sep 18, 2019 at 7:04 PM
    #485
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Yeah they are pricey here too. That's why I'm practicing. I can get 2 5lb chucks for $20. And they are tastey.
     
    Grumpy Uncle, Sep 18, 2019
    #485
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  6. Sep 18, 2019 at 7:58 PM
    #486
    Juanjoolio007

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    Thank you. I kinda planned on a bit of trouble. However I have tried to educate myself enough before attempting it. I have Le Cordon Bleu culinary school under my belt(though many moons ago) and am fairly confident around a grill. I am however new to the smoker world and my problem or the trouble will be time to complete I think. I am basically copying this https://www.youtube.com/watch?v=FVOh8430oCs except using Matt Pittman's Holy Cow and Holy Gospel rub.

    I think separating it will help with cook time and make it more manageable to work with...of course thats if it doesn't get destroyed in the trimming process....after all I am not a butcher.
    Also I think that the Super Smoke setting on the Timberlines have a different cooking profile then just the regular 225 setting so I am not going to use that setting as it should get enough before I wrap in butcher paper.
    :fingerscrossed: time to prep.
     
    Juanjoolio007, Sep 18, 2019
    #486
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  7. Sep 19, 2019 at 5:42 PM
    #487
    Juanjoolio007

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    Juanjoolio007 New Member

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    Ok results are in. Burnt ends turned out amazing. The flat was a bit drier then I would have liked. It was super tender but I think I should have added some beef broth when I wrapped it. Also wouldn’t you know it I plan 2 extra hours of cook time and it’s done on the dot and didn’t need any extra. The Mac n cheese was amazing also.
    I trimmed a bit to much fat off the bottom of the flat but got the separation done ok. I’m sure next time will be better though as this was my first time playing butcher in like almost 20 years. Of course some pics.

    00C111BD-8A6A-4506-8665-109213E34AC8.jpg
    F3DD36CE-2B45-4798-8555-B2946ADB95C3.jpg
    6181B3C5-78EF-4BC5-B108-22362A857762.jpg
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    F4076B24-D23D-4AF7-8138-06AA64D2D216.jpg
     
    Juanjoolio007, Sep 19, 2019
    #487
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  8. Sep 19, 2019 at 5:44 PM
    #488
    Grumpy Uncle

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    Looks pretty tasty.
     
    Grumpy Uncle, Sep 19, 2019
    #488
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  9. Sep 19, 2019 at 5:48 PM
    #489
    BravoDeltaRomeo

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    BravoDeltaRomeo Old Man Little Blue Finger

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    Looks good from here. I bet those burnt ends went fast
     
    BravoDeltaRomeo, Sep 19, 2019
    #489
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  10. Sep 20, 2019 at 7:00 PM
    #490
    Grumpy Uncle

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    For tomorrow I'm thinking bacon wrapped brats smoked for 2 hours.

    I'll update tomorrow.
     
    Grumpy Uncle, Sep 20, 2019
    #490
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  11. Sep 21, 2019 at 7:01 AM
    #491
    TXMiamiFan

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    84F63709-06DB-4082-9BF8-028BA418CCA4.jpg
     
    TXMiamiFan, Sep 21, 2019
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  12. Sep 21, 2019 at 8:29 AM
    #492
    RLHULK

    #492
    RLHULK Too many gamma rays in all that BBQ smoke.

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    Looks good but IMO yes you trimmed way to much fat off the flat. I have found about 1/4 inch of fat is ideal for the brisket. That's probably why your flat was a little dry, you need that fat to render down and thru the meat while it cooks. I don't add any liquid to the meat when I wrap it.
    Briskets a tough piece of meat to master, I still mess one up every now and then, it happens.
     
    RLHULK, Sep 21, 2019
    #492
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  13. Sep 21, 2019 at 4:03 PM
    #493
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    20190921_163850.jpg
    Smoking bacon wrapped brats. Double the pork greatness!!
     
    Grumpy Uncle, Sep 21, 2019
    #493
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  14. Sep 21, 2019 at 4:53 PM
    #494
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Finished! Bacon wrapped brats.20190921_175157.jpg
     
    Grumpy Uncle, Sep 21, 2019
    #494
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  15. Sep 21, 2019 at 5:33 PM
    #495
    Juanjoolio007

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    Juanjoolio007 New Member

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    I agree with you 100%. I really dislike fat on my meat and thought I would try to trim a little lower then the 1/4" norm. Well I accidentally went a little to far. It did turn out good. I am still taking it to work and even out of the microwave with no added moisture or sauce it still pull apart tender and tasty.

    I think on the next one I am going to leave it whole and wrap(paper again) with no moisture to see how that goes...of course not trimming so much fat either :rofl:
     
    Juanjoolio007, Sep 21, 2019
    #495
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  16. Sep 21, 2019 at 5:34 PM
    #496
    Juanjoolio007

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    Juanjoolio007 New Member

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    Now these look freaking amazing. Going to have to try these soon. Like maybe Monday.
     
    Juanjoolio007, Sep 21, 2019
    #496
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  17. Sep 21, 2019 at 5:37 PM
    #497
    TXMiamiFan

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    :burnrubber:
     
    TXMiamiFan, Sep 21, 2019
    #497
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  18. Sep 21, 2019 at 7:57 PM
    #498
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    It was excellent! This will be a regular at my place.
     
    Grumpy Uncle, Sep 21, 2019
    #498
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  19. Sep 21, 2019 at 7:57 PM
    #499
    Grumpy Uncle

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    Come on down, the beer is cold and the brats rock.
     
    Grumpy Uncle, Sep 21, 2019
    #499
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  20. Sep 22, 2019 at 9:35 AM
    #500
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Going to do a light smoking on some stew meat. Then I ll be using it for some homemade goulash soup and spaetzle.
     
    Grumpy Uncle, Sep 22, 2019
    #500
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  21. Sep 22, 2019 at 11:23 AM
    #501
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Garlic, onion powder and paprika. Getting the stew meat ready.20190922_122046.jpg
     
    Grumpy Uncle, Sep 22, 2019
    #501
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  22. Sep 22, 2019 at 11:35 AM
    #502
    bigblue14

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    bigblue14 New Member

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    Out of the smoker and into the oven!
     
    bigblue14, Sep 22, 2019
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  23. Sep 22, 2019 at 4:49 PM
    #503
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    The goulash soup rocks with the smoked stew meat.
    Goulash, spaetzle 20190922_174540.jpg
     
    Grumpy Uncle, Sep 22, 2019
    #503
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  24. Sep 24, 2019 at 5:39 PM
    #504
    Juanjoolio007

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    Juanjoolio007 New Member

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    Two of them got a little something extra.
     
    Juanjoolio007, Sep 24, 2019
    #504
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  25. Sep 24, 2019 at 5:49 PM
    #505
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Double the pork!! Rock on!!
     
    Grumpy Uncle, Sep 24, 2019
    #505
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  26. Sep 26, 2019 at 4:18 PM
    #506
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Smoked hot wings. Holy hell they are spicy! I eat spicy things everyday and these are spicy. Trying to figure out what I did.?!

    20190926_171027.jpg
     
    Grumpy Uncle, Sep 26, 2019
    #506
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  27. Sep 26, 2019 at 4:44 PM
    #507
    NE_WARRIOR

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    NE_WARRIOR [HOONIGAN] Wannabe

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    :drool::drool::drool: those look delicious. if I'm ever out in CO I'll buy the ingredients and beer :thumbsup:
     
    NE_WARRIOR, Sep 26, 2019
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  28. Sep 26, 2019 at 5:24 PM
    #508
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Bring the beer, I'll make sure there is food.
     
    Last edited: Sep 26, 2019
    Grumpy Uncle, Sep 26, 2019
    #508
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  29. Sep 26, 2019 at 5:27 PM
    #509
    Grumpy Uncle

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    I figured it out! Without looking I grabbed the cayenne instead of the paprika. I think that's what happened.
     
    Grumpy Uncle, Sep 26, 2019
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  30. Sep 26, 2019 at 5:36 PM
    #510
    Hbjeff

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    Hbjeff New Member

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    Finally did a longer smoke on the kettle. Chuck roast at 225 for 6 hours. Wrapped it at 160 degrees then took it to 195. Omg the taste is amazing!!!
     
    Hbjeff, Sep 26, 2019
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