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

oh man, cant wait to see how that turns out.

my guess that is well north of $200 judging by the size of that box....

 

BOOOOOM!!!!!!!

 

The ups cost of that shipment alone tells me $200 is too cheap. It’s probably gonna taste Amazing

 

I looked at Snake River and told myself next special occasion I was going to make the jump. Mine was over $500 for not that much of meat.....

 

That's a pretty good guess, it's a 17.5lb gold grade wagyu, after the promotion % off for first order and shipping, it was around $220. I've been curious for a while, I've always stopped at prime grade, but work has been generous with the OT, so I decided to get myself something and splurge for Christmas dinner this year.

 

Funny, just heard about them today and thought, I need a special occasion for that. Also need to make a few more briskets so I don't F it up. Enjoy!

 

Thats not bad for what will be a very good cut of meat. Congratulations!

Ive got my eye on a weber smokey mountain so i can try making brisket

 

Can't believe I'm the only one who voted 'homemade'

Anyway, for anyone interested, my smoker is just an old electric range. I removed all the burners, timers etc from the top and replaced that with a sheet of metal with a chimmeny in it attached the the stock oven vent tube. I removed the upper element from the oven and wired the lower element to a $8 mechanical Amazon thermostat with a 100-500º temp range and hooked it up to an extension cord. Just runs on 120v power so you can plug it in anywhere. Oven of course does not get as hot as it used to at 240 but it gets plenty hot for any smoking needs.

For smoke I have a foot of expanded sheet metal rolled into a 2" tube. I fill it with pellets and stick one end against the lower element which starts it smoldering and it burns down the tube like a giant cigar. Can be used for cold or hot smoking.

Total cost was about $20 as I got the range broken for free.

I use it all the time and works great as its fully insulated and has all the racks etc you could ever need.

Last thing I did was some smoked salmon a couple days ago.

 

My first attempt at home made sausage:

 

Today is our company Christmas Party. 180 hamburger patties, 100 hot dogs, 20lb. Of smoked Bologna. Bunch of sides and a partridge in a pear tree.

 

Ohhhh wait wrong kind of smoking lol

 

My favorite pellets are the Lumberjack Comp Blend that I buy at Rural King for $9 in a 20lb. Bag. Good smooth flavor, burn really consistent in my Yoder. I have tried many different kinds of pellets.

went in Sam's and decided to try this 40lb. Bag they sell for $14. It is very good. It is a little sweeter than the Lumberjack Comp Blend and burns pretty consistent also. Much better than the Pit Boss or Traeger pellets you can buy in my opinion.

Just thought I would share if anyone is needing some pellets that are pretty decent, try these from Sam's as they are surprisingly good!

 

Same dry brine base. Only this time I added some jalapeno garlic powder. In an hour or 2 it will be ready for the smoker. Doing some Rancharo meat as well.

 

this brisket went on last night at 7. Monitored it from my app all night at work. Came home this morning and wrapped it at 166 after 12 hours of smoke. Going to turn it up to 250 in about 30 minutes to finish it. Then cooler for 1-2 hours before our Friendsmas dinner.

 

So this was only my 2nd brisket but it was way better then the first one. I used Matt Pitmans Weekday recipe that I found on accident. Cooked for 18.5 hours and sat in a cooler for about two hours before I took it out and sliced it.

 

I dont have any pics of my rig as it currently stands, or any food I've smoked...but I'll try to find some. Here is the video of how I built my smoker. Its a home heating fuel oil tank on its side, a 55 gallon oil drum as the fire box, it has a reverse flow baffle and some 6" stove pipe for the chimney. I used several smoker calculators online to figure out what dimensions to use, and I'm glad I did! I can cold smoke all the way up to about 450 farenheit if I want (I never need more than 350 for when I do birds). Since the video Ive made a few changes...the bricks inside are gone, they were a pita and didnt really work. the back was always significantly warmer than the front. I now have a pieve of sheet metal covering the front so that the heat is more evenly distributed front to back. also, the steel burn barrel I used to "clamp" the roxul onto the firebox was ugly and only temporary, Ive since then found another intact 55 gallon drum and cut it so that it "clamps" the roxul on much more effectively and aestheitcally as well. Ive been doing half a dozen or so events a year with this rig and I cant show up at a wedding looking like a bum!

https://youtu.be/XXeNx5Zo3QU

 

It'll be lunch tomorrow before I find out if it's any good, but visually snake river farms wagyu brisket blows away any prime brisket I've ever smoked.

 

I have to do these two tri tips first but I’m really thinking about ordering a brisket from them...and a Kurobuta pork shoulder.

I really need another freezer

 

Huh. Had no idea the founders of Traeger started Pit Boss

https://www.deseret.com/utah/2019/1...-civil-action-lawsuit-against-founding-family

 

Hey all,

I'm smoking my first full packer for Christmas.

A quick question:

Would you dry brine the brisket in advance like a steak, or do you just apply rub before smoking?

 

There are tons of methods and techniques. You can if you want put a rub on and let it sit for up to a day in the fridge with or without a binder. Or you can pull it out of the fridge and trim it, put rub on one side let it sit for 20-30 minutes, then flip and put rub on the other side and let it sit for 20-30 minutes before putting on the grill.

edit- this one I did the second method I mentioned. No binders.
Smoked 12 hours at 190.
Wrapped at 165’ish.
Once it got to about 170(15.5) hours I turned the smoker up to 250. Took another 3 hours to hit 195. Pulled it and put in a cooler wrapped in a towel for a couple hours.

 

Snake River brisket is amazing. I did one a few years ago and it cannot be beat.

 

Half of a Prime Rib, rubbed with some Old Bay and some other spices.
Half of a turkey brined and injected with a cajun rub. The original plan was to splotch cock it. Decided to split and save for another time. Same goes for the Prime Rib. The turkey is going on first.

 

Turkey is done! Prime rib is on.

 

I always dry brine for 24-48 hours when doing brisket.

18-20 hours at 220º until internal temp of 190-195º, let rest until it hits the magic number of 203º and serve.

Keep the water pan full of the whole time.

 

20 minutes to go. Just step it up to 400° to finish it off.

 

Looks good

 

Wagyu brisket was so worth it, didn't last long. No finished pics, have to settle for this one right before I panned and foiled.

 

Dude it was!!! What impressed me was the turkey!! I will forever cook turkey this way!!!

 

It was a good day for some good eating.
The 1st picture Is the PR finished. The 2nd picture is how everything looks on the plate. DAMN MAKING IT LOOK PRETTY!! It is going to come out looking the same anyways.