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

*Smoking tomorrow*



Havent decided if im doing burnt ends yet, but if i make some sauce i’ll commit.

 

Heck of a price on that brisket! Nice find. Hope you bought 2.

 

glad i didnt buy 2. Bought at my favorite heb outside houston, stopped by grandma’s on the way home, and had to freeze it for a week… so this one is more practice for the next river party (if it turns out good) trying a new seasoning.

 

"S&P works for me"

 

The big tank on the left i keep water in it. Really smooths the heat spikes. The little tank on the right is an oil trap, about 3/4 full of water, i keep my chips in there until just before wrapping or finishing. Havent really noticed an effect of that either way yet.




baffles slow and spread the airflow, water tanks hold the heat.

the wood chunks are my smoke fuel and are soaked and get fed with hardwood charcoal.

 

Wow what a steal on a packer! Prices are coming back down here in Indiana, almost back to reasonable just under $4/lb for prime packers and ~30c/lb cheaper for choice.

 

Nice deal if anyone is looking to start smoking.

 

A small butt today

 

Pork Shoulder and Brisket I did recently!

 

Anyone got anything planned for the weekend? Grilling or smoking something exciting?

 

Grilling up a flank steak tonight… homemade rub… nothing big.

 

Sounds good though!
I was getting ready to grind up some pork and make sausage this weekend as I found a good sausage blend I like but my scale miraculously has disappeared. Nothing too exciting on my end either haha

 

A little leftover que to lessen the hangover

 

Ok so slightly off-topic and if better for a different thread let me know
few friends have the Masterbuilt 1080 Gravity Series and love it. Possibly looking into getting one
Now my question is if you were to choose between the Masterbuilt 1080 vs the Char-Griller 980 (let's not let the 100 sq in be the deciding factor) which one would you choose and why?

 

Smoked kokanee salmon. No matter how much I make it gets eaten too fast. I love that stuff.

 

How did I miss this thread? I'll work on uploading some pics somewhere to share, but I do a lot of smoking. Currently in the early stages of opening up a to-go BBQ joint (no food service, just take and heat). Anyone else do this for a living/business?

If you're super bored, you can always follow me on Instagram too: freddyb.bbq

 

Smoking a small bone in butt for my 8th period students tomorrow. Should be money!

 

Meat candy

 

Just a few quickies.

 

Looking to get into smoking i been researching some smokers. Any input is appreciated Im considering a charcoal or electric smoker. Considered a pellet one as well but would like to have something to transport easily.

 

I love my BGE, but it is definitely not portable. They make a more portable size but for the small size not worth the money, IMO.

 

The Green Mountain Grill Trek might be what you're looking for. It's small, well-made and designed as a portable grill. Since it's smaller, it's got a higher upper-temp range as well and you can use it more akin to a regular grill as well.

 

First time smoker here. I bought a Kamado Joe Classic I for $649 shipped to my door. So far, I have only grilled on it and made homemade pizzas. What an awesome unit. Decided to try an easy smoke. I cut an 8-lb pork butt in half for a shorter smoke time and a lot more bark, and my goal was an internal temp of 200ºF. The idea was that smoking slowly past done melts all the fat and collagen away and makes it super tender.

Kept my pit around 225-240ºF, and about 8 hours into the smoke, my internal temp stalled at 197ºF, then fell to 195ºF, where it stayed for the next hour. This was a huge bummer to me. I opened the grill for the first time since placing the meat in, wrapped both pieces in foil, put them back on the grill, and closed the lid and the top and bottom vents. Left it that way for 30 more minutes. It came out amazing. The bark is perfect, and the bone was easily pulled out clean. I know it’s hard to mess up a pork butt, but I’m really impressed anyway, and the meat was a hit with the family and neighbors.

 

Good stuff. I f'd a rack of ribs because I ignored some notes from 2 years ago. I added a note in my book that says dumb ass read you're own notes.

 

Looks good - how was the smoke flavor on it? It doesn't look like much of a smoke ring from the pics, but that doesn't always tell the whole store, and not completely unexpected with a hot and fast cook.

 

Haven't been on the site in a while, I smoke stuff all the time. How many pics posted would make me a seem like a psycho?

I enjoyed scrolling through everyone's pics. I started trying to smoke stuff on my Webber kettle, 22. I got it when I was 17 (edit, I'm 44 now) and have had one since. Did some really great stuff on it. Had to downsize when I moved across the country and into an apartment several years later and charcoal was not allowed . Got a Masterbuilt MES. Did the remote smokebox mod and it worked great on my apartment for a year. Used that thing when we moved across the country again until it rusted out. I got a Rectec (now Recteq?) 700 since I live in Columbia SC and their headquarters is an hour away in Augusta GA. I got another Webber 22 and now a 26. The pellet "grills" are okay at grilling, but excel at low and slow. Pair that with a Bluetooth or WIFI thermometer with an alarm and you get to sleep through your long cooks. I've got too many accessories for the Webber kettles, but my favorite to use is the rotisserie. A recent, previous, I think Christmas I did a full, 7 bone prime rib roast with a reverse sear. I set the pellet grill to 180 and let the meat get to 115F. Then removed it for a few minutes and moved it to my 22" Webber kettle slap-full of coals and ~800F per my laser temp gun. Rotated it every 20 seconds until I had a good char and removed, tented and rested.

Now I have to go search for the pics...and then come back to this.

 

I’m new to this, and it was a faster smoke, but it was so good. I had 3 hickory chunks in the firebox. Maybe it did so well because after placing the meat I didn’t open the Kamado Joe at all until the very end. I don’t know. I have a lot of experimenting and tweaking to do. I do want to know why it stalled the way it did. I just wanted a few more ºF internal, but didn’t get it.

 

Start a cook notebook. Every detail you can think of.

The smoke ring is window dressing. Unless you're into competition the visional is optional.
I've had stalls that I can't figure out.
I like to plan for 1.5 hours per pound, but that can vary greatly..