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

There’s a lot of great cooks on this board.

 

Back at you..

 

Thank you very much

 

I spend more tome on here in the food section than looking at Tundra stuff, haha. There are some high quality foodies in here!!!!

In a second note, I found a red wine that is pretty good!!! Keep in mind I am not a red wine drinker at all, but this Cooper & Thief Red Wine Blend ages in Whiskey barrels is pretty good!!! It went really well with the brisket and twice baked potatoes tonight.

Got is at Costco yesterday when I was buying the brisket. I believe it was $19.99 or $29.99 per bottle so midrange....

It was pretty damn good though!

 

Meat: Beef back ribs
Rub: salt, pepper, paprika 2:4:1
Heat: 260-275
Time: 5-6 hours
Wood: Pecan

Never done these before, so it’s an experiment.

Photos are pre-heat and 2 hours in.

Update: good flavor but dry. I’ll stick to pig from here on.

 

Making some pork butt in the instant pot today with some coleslaw

 

Ribs

 

This is what's left over. I put the last of my Melvin Bessingers BBQ sauce on it. It's from SC, I pick some up whenever I'm out there or order it.

 

3rd time using my new PitBoss. 6 pound prime rib and it was fantastic!!

 

Brats again! Trying a different smoke setting, P5. More smoke slightly lower temp. I'm thinking one more hour.

 

Done! Pan fried tater, homemade applesauce with shredded fresh cheese. Paperplates because its one less thing to clean.

 

6 slabs!! Trimmed the ends, just cause i prefer it that way, slathered in mustard and covered in Angelos Pork Rib Rub, sat overnight. About to throw them on.


1 hour in at 180* spray with apple juice.


2 hours in at 180* sprayed again, bumped heat up to 200*


3 hours in at 200* sprayed again and flipped for the last hour before wrapping. 1 rack was getting too much heat in a spot so swapped its location with another.

 

some tacos on the new griddle

 

very good tacos

 

Some mighty fine looking bbq and grilling in this thread.

 

Got an 11lb. Prime Brisket from Costco. Only the second brisket I have ever done. Smoked for years but never really tried brisket. My trimming and being able to split the flat and point got much better second go round. Going to make some burnt ends and regular brisket for lunch this week. Using some Lumberjack Hickory pellets for the first time for this smoke.

 

Going to try a whole chicken on the smoker today. Any recommendations? Other than splitting it down the breast. Or leave it whole, or beer can chicken?

 

I’ve never gotten a good beer taste with a can process. I usually spatchcock and put some dry rub on the skin and between skin and meat (which is what you really eat anyway LOL). I’ve never tried the beer cannon.

Cook until 170* so it can be done by the bone areas. Still comes out juicy and tender. I cook a whole turkey the same way.

Can’t go wrong.

 

Thanks Jose! We're on our way to Sam's to get the chicken. I'm entertaining a bacon wrap or lay. Bacon makes everything better.

 

What kind of cooker are you using?

I find that roasting the bird is a great way to cook one.

 

If I cook a chicken, I do increase the temp to minimum of 275. This will get the skin a little crispier. Sometimes I will crank to 325 at the end for the skin. Chicken is pretty easy like pork. Hard to mess them up. I sometimes smoke a chicken and shred it for recipes and lunch during the week.

 

saint Louis style

 

@Rica25 look yummy. Is that a WSM smoker?

 

Yes sir I've had it since Fathers day

 

My Pit Boss.

 

At 250° I'm thinking 3 to 4 hours. Maybe a smidge longer. Garlic, pepper and Tony Chachere's, paprika.