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

4.5hrs on the pellet to 120* internal and then sear at 400* on the egg 1min per side to 130* internal.

 

Mmmm… I’m in a total food coma right now. Smoked pork butt turned out to be EXCEPTIONAL. I mean, I usually do a pretty darn good job on pork butt/shoulder, but this one was next level. Tender, moist, hint of sweet, deliciously savory, with a velvet smattering of smoke. Accompanied with home made broccoli salad, fresh homemade whole wheat bread, peaches, and fondant potatoes.

A word about fondant potatoes - this is the first time we’ve made them and WOW.. I have a new favorite potato. No joke. WOW. SOOOOO good.

I usually trim the fat cap a little bit to make more room for bark but left it untouched this time. I also didn’t screw it up by wrapping it for an hour, then unwrapping it. Pulled at 188 and rested on the counter under a foil tent for 40 minutes while we finished the taters.

That was a good meal. I am content. My oldest kept walking over to the cutting board and slicing off nibbles while cleaning up. My youngest had seconds. Maybe thirds. I was too busy eating to count.

 

That bread looks pretty darn good, too...

 

Thanks. It's a simple recipe I've been perfecting the last several years. We started grinding our own wheat a few years ago and it got even better. That loaf was actually a bit of a shrek loaf in that it was on the wet side and didn't want to rise as much as usual. But it sure is delicious. Not a hint of bitter, great texture that can be a little crumbly, smooth taste. I used to make it every week but anymore I only get to make it when I'm not super busy, or have a few hours on the weekend I want to commit to it. It will make amazing pork sammiches for lunch tomorrow

 

That's sweet, man. Total respect

 

Does anyone recommend or detest to using rib racks for stacking more meat? I have a pit boss cabinet smoker, the most I’ve done is 4 at once, but I’m kind of curious about using a stand up rack to possibly do 4+

 

That would be cool! Maybe take a measurement when/if you find them
Thanks

 

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