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

That would be a hard sell for me. You are right - tri tip tastes SOOOO good reverse seared... I don't think it would ever make it to brisket temp! Though, supposing a guy were to try it... I'd prolly try leaving the fat cap on it and give it a good mustard rub to build a crust, then wrap it as soon as it hits the stall. Darn, I might have talked myself in to trying it

 

I have done a tri-tip like a brisket and It was good but I will say the reverse seared tip is better in my opinion

 

I know without pictures then you can't prove it...... so here it is

 

I have gotten pretty decent at brisket, I think. I cook mine pretty much the same way I do my pork butts as far as time and temp. This is one I did not long ago

 

I can do a brisket but I can’t do a brisket consistent which pisses me off. I can do everything else consistent but not those. Irritating as shit as a Texan. They all come out good but not all the same. Some bs for sure.

 

Understand that completely, as long as I can get close I'm happy. I just tell myself "well no 2 cows are the same so I guess no 2 Briskets will be the same. It helps phycologicaly

 

How about some non meat options?
Here are some bacon wrapper smoked oreo's. Some regular bacon some jalapeño bacon

And another specialty
Smoked peanuts

 

Óooh, smoked peanuts....
Now that is an interesting idea!

I have a friend who used to smoke salt, which was surprisingly good.

I was thinking about adding the cold smoke box to my Bull so I could do cheese and fish.

 

Ive never made smoked salt but have used it when quick searing some steak for breakfast on the gas grill! Definitely worth having on hand

 

I have done cheese many times also, my wife especially likes the smoked pepper jack

 

And smoked deviled eggs... OMG are they ever good...

 

Havnt tried eggs yet

 

I do a smoked queso with chorizo that will instantly give you a heart attack with all the yummy ingredients and is slap yo mama good

 

Nice! I have come to like some chorizo, never made my own choiqueso though

 

Smoked cream cheese is amazing as a snack.

 

Ive heard that also, ive wonder but haven't tried how it would turn out if you smoke the cream cheese then mix up the cheesecake mix and make a smoked cherry cheesecake that way

 

Made ribs over the weekend and they were great.

I want to try something new, any recommendations? I generally make brisket, pork butt/shoulder, and ribs.

 

If you can get ahold of one try a chuck roll and do you some pulled beef! I did one about a month ago and it was awesome. Its what the chuck steaks are cut from just the large uncut section. I got mine at Sam's club. Bearded butcher had a good video on it https://youtu.be/Vlp2iH400I8?si=WodbCNqpRJSMpVkI
I smoked mine for several hours. Probably got it to about 170ish internal and put what I could in the crock pot with some beef bone broth and finished it that way. What wouldn't fit i wrapped in foil with butter untill probe tender.


Or try smoking some Korean style beef ribs
tie them tight together and smoke them for how ever long you like then wrap and finish until tender enough for you

 

Try a smoked meatloaf, or a chub of bologna.

Dang, this thread is keeping me hungry

I have to do a butt and a chub for a Jack Daniel Invitational BBQ local party coming up in a month.

I live 20 miles from the distillery so if anyone is coming here and wants to meet, let me know.

 

Pulled beef. Smoked meat loaf. Brined and smoked chicken or turkey. Brined and smoked pork chops. Smoked steaks. Dino ribs. I’ll put just about anything in the smoker.

 

Smoked meatballs are probably the most popular thing I make. My family loves them.


My son makes amazing pork belly burnt ends.

 

I did the tour back in 1996... Since it's a dry county (was then) they couldn't do any taste testing at the end... But they did sell a Tn bicentennial bottle... It was in the original style bottle (hand made then) when Jack first started... And since the bicentennial was from 1796-1996 they pulled it at 96 proof... I still have the bottle full and still sealed... Debating whether to crack it open for retirement party (14 months) or not... I've seen them selling anywhere from $800-$1000 dollars... HHMMMMM

 

For the deviled eggs.. I cut them in half (long ways of course) and cold smoke them with the yoke still in them... Then mix up the filling with the smoked yoke... I even did the smo-fried deviled eggs... After cold smoking the egg... Coat the egg (no yoke) in bread crumbs and then deep fry it for a few minutes to golden brown... then put the filling in them... Another "OMG" moment

 

Wow. Great thread.

Great ideas, thanks to all!

 

Amen! And thank you

 

Brisket can be tough to make.
It varies so much it can be a crap shoot.

 

Think I mentioned the Wifes Boss raises American Wagyu.
He gave us a Wagyu Brisket!!!
Best Brisket I've ever had!!!
Unlike your standard Brisket the Wagyu is actually pretty tender which is rare for a Brisket.
I was hovering over that thing like a Helicopter Mom while it was on the Pitt!!!

 

Me and a couple buddies pitched in on a wagyu brisket earlier this year. It was amazing how tender and juicy it was.