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

I’ve never liked them. Every time I’ve tried my ribs end up dry. No clue why but just my experience.

 

Awesome! Thanks!

 

I have a 3-rib rack the places the ribs on end. I bought it for my Grilla Chimp. Without the rack, I can get three racks in, two on the lower grate, and then one on the upper removable grate. It is a little hard to do any tending to the meat when in this configuration, so I bought the rack to stand three up on the lower grate. It's really not much better, in fact, of the 5 or so times I've used it, I've been slightly disappointed that the middle rack didn't "cook" as well as the outer ones, and I feel that the inner/middle one hasn't been exposed to as much smoke. So, I've pretty well abandoned using the rack.

 

Smoked up a brisket overnight on the Pro 34, plus got to enjoy some great Scotch for the last few night of the "festival of Lights".

 

Anybody smoke a chuck roast? Inter-webs say to bind it with twine, then season and cook like a brisket. Makes sense to me.. Might have to try it instead of the crock pot for shredded beef sammiches tomorrow.

 

Couple of times and the internet is right. Smokes and tastes just like a brisket.

 

Just bought a Treager 575 Bronze wifi for $600 from ACE. Getting free delivery tomorrow morning. My first pellet smoker. Can't wait to start posting here. Let the smoking begin!

 

Anybody else here ever smoked a cheesecake?

We went to a dessert evening / competition last night for V-day. Guys were to make a dessert, the women judge… …then everyone overindulges, you get the idea.

So I made a smoked cheesecake with salted caramel sauce and bacon crumble topping. Damn delicious if I don’t say so myself, but I guess you have to like the sweet / salty combo to enjoy it. It seemed to be a crowd favourite, but only got an honourable mention from the judges. Still a lot of fun to make, and I’ll certainly do it again.

2 3/4 hours in the Bradley at 225F, 6 pucks of hickory started after 1/2 hour warm-up. (For a larger 9” cake, will vary by size)

 

Any day is a good day when the backyard is smelling like Hickory or Post Oak! I'll be sure to share future cooks here.

And folks, if you're not making your own bacon, get on that STAT! Bonus that it's also cheaper than store bought.

 

2.5 hours in. Baby back rack, Meat Church Holy Gospel rub. With lightly sauce at the end with Blues Hog Raspberry Chipotle.

 

Smoked some back ribs in the Bradley this weekend, first smoked meat of the year for me.

 

Smoking something new to me. With St. Paddy's day coming, corned beef was on sale. Picked one of those up, started the desalinization yesterday. Woke up this morning to the storm ending, fired up the smoker and put this thing on.

Following this recipe I found - https://hildaskitchenblog.com/recipe/smoked-corned-beef-brisket/


Wish me luck!

 

Bacon wrapped smoked cabbage is a good one too

 

I'm not mad about it, that's for sure. And the wife is even happy!

So tomorrow, rye bread and sammi's

 

I love my pellet smoker. Use it on a damn near weekly basis. My favorite is Christmas when I do a smoked prime rib.

 

I've got a Pellet Pooper from MAK.
It's the two star general. While I love the fact you can let it go and get some sleep I'm less than impressed with the quality of the end product.
Coming from the traditional stick burner and Cook Off Competitor it just doesnt match the quality you get from the offset.
These days if I use the Pellet Pooper it's after I've used the Offset on long cooks like Brisket.
I'll start on the Stick Burner for say the first five or six hours or until I get tired and then put it in the pellet popper to finish so I can get some sleep.
I have to think it's the pellets,they just dont have that flavor you get from real Oak or Pecan.
Do I regret Assing up the money for the MAK?
Not at all,it definitely has its uses.

 

I have an SMO45 Cookshack.
I kinda compare it to the pellet pooper but better in that it uses real wood rather than pellets.
The only drawback is the quality of the smoke.
It doesnt give you that clear blue smoke you're looking for when it comes to BBQ.
But it's still a pretty good unit for sure.
It's like the pellet pooper in that you dont have to constantly watch it so you can get in a quick nap on those all night cooks.

 

Yeah...the smoke taste should be subtle not overpowering.
When I BBQ I have a second fire burning in my firepit.
I pull my logs/coals from that fire with a shovel.
That way you avoid all that white billowing smoke that ruins BBQ.
A clean burning fire is the trick to good BBQ!!!

 

I dont see a problem using the racks but ya might want to flip the ribs over halfway through the process.
Assuming you're going with low and slow which is around 220 degrees?

 

The Smoke Shack is an electric smoker.
It has a Heating Element that provides the heat and it makes the wood chunks smoke.
You hear about people soaking their wood chips in water to make them smoulder.
While that works it doesn't give you that clear blue smoke you're looking for.
As far as electric smokers go it's probably the best electric smoker out there.

This is a good place to learn about BBQing....
https://www.bbq-brethren.com/#google_vignette

 

LOVE a good pork butt!!!!
To be honest I like it better than a good Brisket.
But keep that on the down low.......
Being a Texan I'm supposed to like Brisket over all other BBQ.....

 

Same here. I hit the easy button with the pellet smoker and it makes me happy. Mine lets me select a smoke level; I think it’s 1-10 but I’ve never gone past 4. Good smoke rings on the meat, excellent flavor. My fear with a more traditional smoker is letting the smoke go cold and then the smoke starts tasting like a cigarette. Blehch..

I’m still struggling with brisket, though.

Great flavor, but turns to jerky really quickly. I suspect the closer heat source of a pellet smoker has something to do with it but I still try. Finally temp is an issue. Running it over 200f always turns out tough and dry.

I cooked two pork shoulders last weekend to see if I was crazy pulling them where I do. One shoulder came off at 184, the second I ran out to 195. They both tasted great but the one I pulled at 184 was perfect. Tender, moist, shreddable, and overall better texture. I pulled the second one because it stalled again at 195, which is what I see my brisket do around the same temps.

 

Hahaha. There’s a bbq caterer in town that makes THE BEST brisket I’ve ever had. Well, maybe tied for first. But they had a storefront for a year and I prolly ate there at least twice a week. My brisket is so abysmal compared to it that I have to call it something else.

But brisket can be so rich that even I needed a break from it. There’s something about pork butt with its sweet and savory that I can eat it everyday the week after we make it. Pulled pork sammy for lunch, pork on my burger, pork tacos for dinner, pork enchiladas end of the week to finish it off, and I’m picking at it straight out of the fridge all week.

Your secret is safe here. Maybe.

 

Hmmmm...
The key to moist and tender brisket or any kind of large hunks of meat is Pink Butcher wrapping paper. Although I've never had to use it on pork,it usually has more than enough moisture/fat to keep it moist. As long as you keep the temps around 220.
As long as you keep the temps low Pork should stay moist
When you get close to the finished internal temp wrap it in the pink butcher paper if you think moisture could be an issue.
When you get close to the finish temp you need to unwrap it so the bark will set up and not become mushy.

 

What was your seasoning/rub? Your review is making me consider killing one out of the freezer for a Monday smoke.