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

@texasrho83 Not today, but I'll probably do one on friday (weather permitting). We'll be elsewhere Thursday, or I'd do one for our house then. After several successful "spatchcock" chickens, I'm trying to decide if I want to do that for the turkey, or stuff with brown sugar & apples slices again.

Nice looking bird.

 

Sounds good man. Care to enlighten me on a spatchcock chicken?

 

Comin along. Put it on around 10:45 this morn

 

I deep fry

 

So does my Uncle. We will have fried in addition to smoked.

 

I gotta try a smoker but my builder won the award for the slowest house builder in Texas so I got pushed back till
After the holidays

 

Must be related to the courier delivering my Auxbeam panel

 

Hahhaa my dad showed up and said these old
Boys got alotttt of quit in them hahhaha

 

Probably union boys lol

 

No turkey till Thursday, but just pulled some homemade pastrami off the smoker.

 

Did you brine the brisket too or use a corn beef and desalinate it? I’ve dabbled in curing but haven’t ventured past corn beef, bacon, and some sausages.

 

That’s a good color on the big bird. Brine or inject? What was your time and temp?

 

Brined the flat cut of a brisket for 5 days, then rinsed and made a dry rub of coriander, black pepper and garlic powder.

 

Brined for 24 hours. I put it on the pit around 11 and pulled it off around 5:30. Temp was 240-270.

 

Looks damn good!

 

Smoked a chuck roast (poor man's brisket) over the weekend on my weber kettle. Seasoned it with meat church Gospel BBQ Rub. Turned out awesome.

 

You just cut (and remove) the spine with some heavy kitchen shears and flatten it out the whole bird on the grates. Gives it a little more even cook, and you’re not worried about drying out the breast meat to get the thighs up to temp.

Incredible looking bird. That’s not a rookie cook there. Enjoy!!

 

Ahhh yeah I have seen that done but just didn't know there was an official term for it.

Thanks! I'm still letting it rest then we plan to carve it up.

 

Yeah I’ve only recently learned of the “official” name for it. And since I’m 12, it gets way over-used.

 

I must confess I've used it more than I should have since learning of it....

 

Would you consider yourself a spatchcockian or a spatchcockite?

 

Decided to smoke a brisket flat last night. It’s wrapped and sitting in a cooler until it’s time to cut and serve.
The rub is Lane’s SPG.

 

Cooked a tri tip last weekend. Turned out pretty good, got pulled away at the end of searing by a kid which resulted in a burnt tip (seen in photo right side). Going for a turkey today using Malcom Reeds method; we’ll see how it turns out. Brine smelt good

 

Only ever used Malcolm's hot and fast method (325ish) preceded by a brine. Minus keeping my smoker up to temp it's super simple and turns out amazing everytime

 

Smoked an 18lb brisket, waiting in the cooler. Working on the pork belly lechon with lemon grass, lots of garlic , pepper corns, dry bay leaves, green onions..and smoking mackerel for the 10 year old since he doesn't like meat..lol.

 

Turkey time

 

Anyone try smoking queso?

 

OK Joe offset wood smoker

 

Have done a few fun things since last check in to this thread.

21lb Turkey day bird. Brined, spatchcocked, injected with bird booster, stick of seasoned kerrygold under the breast skin, then smoked. Yes that's juice pouring out of the breast on the cutting board. Outperformed the fried competitor per the usual.







Then did a prime brisket for friends-giving. Tried lots of Chud's methods including a heavier trim (saved the offcuts for burgers and they were rich and delicious!), simple no binder rub, and the foil boat. It turned out okay, guests said it was awesome but some bites were tough/underdone with others just falling apart/overdone, room for improvement in managing consistent temp end to end/side to side.



So I went back at it again the next day to throw down yet another style and practice again. This one was less heavily trimmed since it was going to be turned into chopped brisket sandwiches for a birthday party. Choice grade, paid closer attention to rotating it and moving it around to find my smokers new hot spots after sealing the lid changed airflow. Purposely took it a little too far past done for easy shredding, still came out very juicy. Packed it up into vacuum bags and froze, then sous vide'd back to life day of the party and it was AMAZING! Especially for choice grade.