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

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

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What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Sep 20, 2020 at 8:33 PM
    #1591
    Pillslinger

    Pillslinger New Member

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    This. Malcolm has some amazing stuff and his videos are great. For chuck I only ever smoke for making pulled beef. I follow his times and temps and it's always amazing. If I'm going for sliced beef and I'm not going for a brisket then I'll do a reverse sear tri tip.
     
    JMB and Juanjoolio007[QUOTED] like this.
  2. Sep 20, 2020 at 8:45 PM
    #1592
    sotex

    sotex Sic 'em Bears!

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    Tried a new recipe for a pork tenderloin tonight. It was amazing!

    Memphis pellet grill set to 400, swapped to flame insert, cranked to MED, rotated two tenderloins until temp was at about 140-145, opened lid and let cool smoker to 180, moved to upper rack, then let them sit in a ton of smoke to finish off.

    Recipe was one found on the Memphis site. Basically, mustard, honey, lemon juice, cumin, and chipotle. Amazing!
     
  3. Sep 20, 2020 at 8:54 PM
    #1593
    Juanjoolio007

    Juanjoolio007 New Member

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    that sounds tasty!
     
    sotex[QUOTED] likes this.
  4. Sep 20, 2020 at 8:55 PM
    #1594
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    at stall I put mine in an aluminum turkey pan and covered for about 2 to 3 hours. Took it out and back on the smoker for about an hour. I used some beef broth and Dr. Pepper, cayenne on my last one. Turned out great. Shredded super nice for tacos.
     
    aperezsh and JMB[QUOTED] like this.
  5. Sep 20, 2020 at 8:57 PM
    #1595
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    I take mine to 201 degrees.
     
  6. Sep 20, 2020 at 11:27 PM
    #1596
    OV-1794

    OV-1794 New Member

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    I'd go with a kamado style grill. I currently have a 4 burner broil king gas grill, kamado big Joe and a Weber kettle. I haven't used my kettle since I got my kamado in April and only use my gas for grilled veggies or hot dogs now. The kamado gets hotter, retains heat better, and is more fuel efficient than my kettle.
     
    Juanjoolio007[QUOTED] likes this.
  7. Sep 21, 2020 at 12:03 AM
    #1597
    Juanjoolio007

    Juanjoolio007 New Member

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    What is the start time for a KJ? My Traeger takes about 22 minutes to get to mid 400’s on a 60-80 degree day. Whatever I get next I kind of wanted to be as fast or faster. Some times I don’t have hours to make dinner.
     
  8. Sep 21, 2020 at 7:31 AM
    #1598
    TheBlackPearl

    TheBlackPearl Newish member

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    Weber Kettle all the way. I’ve been using mine for well over 15 years and I have a large 5 burner natural gas grill (fitted with a cast iron flat top) and a large New Braunfels charcoal smoker. If I had to choose 1 of the 3 to keep, no question, I would choose the Weber. Mainly for convenience and consistency.
     
    Juanjoolio007[QUOTED] likes this.
  9. Sep 21, 2020 at 9:21 AM
    #1599
    JMB

    JMB Not new, just a little old.

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    I know for next time. I'm going to try to salvage the leftovers, maybe make a stew.
     
    Grumpy Uncle[QUOTED] likes this.
  10. Sep 21, 2020 at 10:06 AM
    #1600
    RustyPNW

    RustyPNW New Member

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    15lb brisket. Nine hours at 225f - 250f. Wrapped at 160f until peak temp of 200f. Rest additional three hours in an ice chest. Cooked on a 22" Weber Performer charcoal grill. Mix of cherry and apple wood.

    photo_2020-09-21_09-55-06.jpg photo_2020-09-21_09-55-15.jpg
     
  11. Sep 21, 2020 at 10:16 AM
    #1601
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I wrap mine at 170 in foil and beef broth, back on smoker until 205 or so. Shred and serve.

    This method works for us but is a shredded beef for sandwiches etc.

    It's my favorite way to smoke a beef rump roast.
     
    Pillslinger and JMB[QUOTED] like this.
  12. Sep 21, 2020 at 10:20 AM
    #1602
    sotex

    sotex Sic 'em Bears!

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    Had a kettle and could get it hot fast using a chimney starter. My Memphis (pellet) can get well over 650, but it does take time.

    I would consider a kettle again or a cheap, small propane grill for really fast cooks.
     
  13. Sep 21, 2020 at 10:26 AM
    #1603
    OV-1794

    OV-1794 New Member

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    I can get my kamado up to 500* in about 20 minutes. You could use a chimney to do it faster I'm sure. Or take a look at the Masterbuilt 560.
     
  14. Sep 21, 2020 at 2:27 PM
    #1604
    TheBlackPearl

    TheBlackPearl Newish member

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    That looks amazing.
     
    RustyPNW[QUOTED] likes this.
  15. Sep 21, 2020 at 3:30 PM
    #1605
    mgxsequioa

    mgxsequioa New Member

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  16. Sep 26, 2020 at 7:54 AM
    #1606
    knoxville36

    knoxville36 New Member

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    First weekend of SEC football!!!! Go Vols!!!


    Put a pork butt on the Yoder at 7:30am. Left to go to my daughters soccer game. Nice being able to monitor and watch the temps on the app 1 hour away! On my way home right now. Will be putting on 2 racks of ribs and some maple glazed salmon also. Making some Mac n cheese and cole slaw!!!

    E38FF6BB-5B7A-4E47-B18C-70411D00DF22.jpg
    6A620528-9AF0-48BA-A625-EE25EDDEB224.jpg
     
    aperezsh, MatthewPTguy and JMB like this.
  17. Sep 26, 2020 at 10:11 AM
    #1607
    knoxville36

    knoxville36 New Member

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    Full rack of ribs are being trimmed. Trimmed one down to a St. Louis trim. The other rack I cleaned up but I am going to leave the spare ribs and everything on. Ribs going on now, should be done around 5:30. Salmon will go on in about an hour.

    74765C7B-6404-4F17-8A3B-2C8CB9C01CE5.jpg
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    30E0DE7E-5BB7-472C-A174-45E975298823.jpg
     
  18. Sep 26, 2020 at 10:29 AM
    #1608
    ericnvb

    ericnvb New Member

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    I'm a new Big Green Egg and 2020 Tundra TRD Pro owner... BGE a couple months before the Tundra. Have done a pork butt, some chicken and pizzas... want to try steaks, brisket and ribs!
    20200905_214746.jpg 20200911_200853.jpg 20200906_184748.jpg
     
  19. Sep 26, 2020 at 12:32 PM
    #1609
    knoxville36

    knoxville36 New Member

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    Awesome!!! The pizza looks great. My kind of pizza.
     
    ericnvb[QUOTED] likes this.
  20. Oct 3, 2020 at 8:11 AM
    #1610
    knoxville36

    knoxville36 New Member

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    Boogity Boogity! It is smoked pot roast time in Tennessee! Giving the Yoder a good cleaning right now. Will go on about noon, right before Tennessee/Missouri kickoff. Went to a local butcher and he cut me a really well marbled 3.5 chuck roast.

    2 hours of smoke
    2 hours braising in my wine, beef base, onion soup bath.
    Add vegetables until done, usually about an hour.

    Can't wait for the first hearty meal as it cools off here in East TN!

    3411DC6D-8517-493A-9DA8-37D923974B11.jpg
     
    MatthewPTguy, aperezsh and JMB like this.
  21. Oct 3, 2020 at 9:17 AM
    #1611
    knoxville36

    knoxville36 New Member

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    First 2 hours of smoke has begun. Can't wait for some pot roast tonight!!!

    A4E75182-D06D-4EBA-8D04-C6D68A4E04D6.jpg
     
  22. Oct 3, 2020 at 10:35 AM
    #1612
    oldscout1001

    oldscout1001 New Member

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    Smoking a brisket for today and pork butt for pulled pork tomorrow.
    120804054_3747982485214556_2427420092089231953_n.jpg 120845340_3747982565214548_957452844432143437_n.jpg
     
    MatthewPTguy, knoxville36 and JMB like this.
  23. Oct 3, 2020 at 11:51 AM
    #1613
    knoxville36

    knoxville36 New Member

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    2 hours in. Made my beef base, wine, and onion soup mix braising liquid. Back to the smoke for 1.5 hours to tender up. Will add vegetables in about 1 to 1.5 hours or so.

    Meat is super tender with some fat juices rendering on the top. This is going to be a good one I feel!!!

    79B5DAEC-F470-4A91-99D8-15931553A75F.jpg
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  24. Oct 3, 2020 at 11:56 AM
    #1614
    knoxville36

    knoxville36 New Member

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    what kind of seasoning are you using on that brisket?
     
  25. Oct 3, 2020 at 12:21 PM
    #1615
    oldscout1001

    oldscout1001 New Member

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    It was salt pepper and garlic powder. It was too thick. I wiped a lot of of it off. The first brisket I did last year was perfect. I haven't been able to replicate. It's expensive to screw up but we've had some really good pulled beef meals from screwed up brisket.
     
    knoxville36[QUOTED] likes this.
  26. Oct 3, 2020 at 3:43 PM
    #1616
    knoxville36

    knoxville36 New Member

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    It is all good! As long as you have some fun with it, that is all that matters!!!!
     
    oldscout1001[QUOTED] likes this.
  27. Oct 3, 2020 at 3:45 PM
    #1617
    knoxville36

    knoxville36 New Member

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    Just pulled of. Took a little longer due to kids riding bikes and watching football. Have some homemade biscuits and crescent rollls in the oven. About to be go time in about 15 minutes.

    CDE09311-411B-4FBC-A1A6-5655C4BD3FCA.jpg
     
  28. Oct 3, 2020 at 5:27 PM
    #1618
    oldscout1001

    oldscout1001 New Member

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    That looks damn good.
     
  29. Oct 4, 2020 at 8:53 AM
    #1619
    OV-1794

    OV-1794 New Member

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  30. Oct 4, 2020 at 9:20 AM
    #1620
    blackoutt

    blackoutt YEAH BUDDY!

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    Been smoking on my Camp Chef xt almost a year now and finally got the cajones to try a brisket. 13hrs for a 16lb prime packer. Turned out pretty good for my first try!

    20201003_034549.jpg 20201003_123234.jpg 20201003_130010.jpg
     

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