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

Finished around 9ish.

not the smoke ring i wanted, but the smoke ring i deserve. I ran out of flavored wood.

 

Still a great piece of work, congrats..

 

I don't see anything wrong with it.

 

Something about briskets makes us expect perfection. They are so fickle and everyone ends up loving it anyway.

 

I think thats a pork butt. Looks tasty! I got a thick chuck on the weber right now, cruisin at 235

 

Yep. Looks like you are right. Can’t mess a butt up.

 

Just pulling my chuck roast. Weber kettle, slow n sear setup ran at 228-233 until the internal temp hit 175. I then wrapped in butcher paper, added some coals and opened the vents up to 260.

Took off at 203. This is my finest cook ever. Crispy bark, perfect smoke ring, the meat is pulling apart by hand. Delicious!!!

 

Looks perfect.

 

Looks awesome!!! Just curious, what type of wood and charcoal/lump did you use?

 

I used embers briquettes from HD. They were surprisingly smooth burning. Very very consistent temp. I previously was disappointed in them for direct grilling (low heat). Wood was a couple chunks of hickory

 

Doing some smoked salsa this morning. 1.5 hours at 225, then into the blender and add in the cilantro, line, and cumin.

 

First time making smoked salsa. Came out really really good. Just a little roasted/smoke taste. Made the veggies delicious! Will for sure make it again!!!

Now working on a roasted chicken for the wife to use for a couple recipes this week. Just used a little Kosmo's Dirty Bird Hot rub. Now just basting it with some Kerrygold Irish butter to crisp the skin and finish up. All meet will be pulled off and used in some pasta dishes this week!

 

I was Hungry

 

T-Bones for the win.

 

Ya know I don't like mushrooms at all but those look great in the pics. lol

 

I never did like mushrooms until I had Portobello mushrooms

 

Since school has started, ive been getting to whalmert earlier, in time to catch the cheap meat.


got a steak to grill

dogs were happy, i mince the larger fat chunks to mix with their dogfood.

smoked some porkribs

but i ran out of smoking wood and thought id empty my can so i can start fresh this week, and charcoal powder only burns at 150*, so i had to finish em in the oven. But that powder burned at 150 for like 12 hours,

 

On at 8am

 

For the grill I've been a Webber kettle guy for close to 30 years....damn time flies.

We were ready to add a smoker a while back and I happened to win a small offset in a $2 raffle the same day I was looking at them in my local box store, score! I used it with aged oak and wow it cooked some nice meals, but I always had to babysit it and eventually sold it. Then we moved onto an electric Masterbuilt, it was set it and forget it! Didn't cook quite as well as the stick burner but pretty close. Cleanup on it I found to be a pain though. It's now for sale with a slow smoke kit add on ( the smoke kit is awesome).

And now we are on our current smoker, the Webber Smokey Mountain. Just one cook on it so far, and liking it. It's very simple with hardly anything to break or maintain, and no electricity needed. It holds temps for hours without needing attention and cleanup is simple. I don't have it 100 figured out yet, but that process is part of the fun.

 

Now it rests. Excited for this one. I used Siracha as a binder

 

Damn good. Wish I got some more bark but it’s my best one yet

 

After I shredded it

 

Grilling some Chicken and Taters

 

This weekend’s cook.

Four friers in the soak. Will put those on tomorrow around 11am at 280. Should take 4-5 hrs to come to temp. We will pull the meat on Sunday and vacuum seal in dinner size quantities. Then we have smoked chicken for tacos, ramen or wherever inspiration takes us this winter.

Four New York steaks will follow the chickens for an hour and then hot seared in a cast iron for dinner.

 

Almost done

 

Finished…And bagged…

 

Your vac seal job is even more impressive than the cook! Looks professional. How do you reheat/use?

 

Thanks! Two bags per bird, so we have 8 bags to use. Wife is going to make stock from the bones at some point.

We do the same thing with pork butt/shoulder. Then use it for tacos, ramen, pizza, salad or whatever inspires us.

As for reheating, we’ll just defrost it on the counter and then go from there. Can drop into a pan with sauce or even sous vide

 

Got the butt on

 

Might as well show my butt too