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

Here's a 14 pound brisket I did for Halloween, 13 hours in the pit boss with pecan pellets, it was amazing. I got a beautiful 13 pounder for this weekend, and a 12 pound turkey I'm gonna fry with it.

 

Made some fresh venison kielbasa, will be making brat's in a few weeks

 

Doing the same for Christmas, brisket and turkey but smoking both...skipping the fryer this year since it’ll be raining/snowing down here.

 

This last weekend on the new Pellet Grill.

 

Did some ribs on the BGE yesterday. Dry rub only, no sauce.

 

Since we love modding our trucks, I’ve got an easy mod to your smokers that I can not recommend enough.
Take some dryer exhaust or other hvac flex hose and extend your chimney down to the grille grate (where your meat is). This allows the smoke to actually get into your meat better and do its thing rather than simply pass it by as it exits your cooking chamber.
Cheech & Chong: Results:
Tried to upload some vids of the pork butts I do but I can’t.

But a simple “mod” that improves your outcomes.

 

My smoker's been acting up flipping my GFI...and it's freezing out. Had to put my pork butt in the oven for my work potluck tomorrow. Liquid smoke and proper rub it should be fine still.

 

Mine was doing that last year. $15 heating element replacement and good to go again.

 

Trying to find time to Finnish off my smoker build.

 

glow plug is shot

 

Ohhhhhhhh man. I’m so jealous of this.

 

Find some barrels and the get the kits $90 to $100) from Menards, the hardest part is making a good sealing door.

 

Christmas Eve I'm doing a Prime Rib Roast. 4 bones, rubbing it down with worcestershire sauce then liberally applying montreal seasoning. Smoking at 225 deg unitl 125 internal temp. Then stick it in a 500 deg oven for 5 mins.

 

I got smokers envy...........need/want traeger...until then, I'll just drool over all these posts...Typical Meat gazer

 

I say "frying" loosely, I received a char broil big easy oil-less turkey fryer as an anniversary present at work and want to give it a try, orherwise the turkey would go in the smoker also. A couple other guys at work have them and love them, so we will see.

 

Nice! My brother has one of those and his birds come out super juicy and crispy! Let us know how it turns out

 

Well, nothing lasted long enough to get pics of anything, it was disappearing as fast as I could carve it. The brisket was a 13 lb. Prime grade, that took 11 hours in the Pitt Boss @ 210* and it just melted in your mouth. The "fried" turkey was just a 10 lb. bird that work gave me, it came out crispy and juicy with next to no effort, just injected and rubbed it with some Tony Chachere's. I definitely would recommend the charbroil oil-less turkey fryer to anyone considering one. I've never seen turkey disappear that fast with my family and normally there are left overs, but not this year.

 

Now I'm freaking hungry....

 

Question, I'm going to smoke a turkey breast this afternoon. I smoked a whole turkey awhile back, it came out good but I can't remember the temp I set. Looking online I see anything from 225 to 300. I'm thinking 250, it's got a light coat of olive oil with poultry seasoning rub. Will 250 crisp it up enough?

 

Whole bird I’d definitely recommend 250. Too easy for bacteria to form in the cavity with temp swings at 225 or so.

Whole breast only? Maybe 225-250 won’t hurt. Bacteria won’t be an issue.

 

What I do is keep smoker temp between 225-235 and once it hits internal temp of 155, crank up the heat to 340 to crisp up the skin until it reaches internal temp of 165. You’ll get nice and crispy skin while still juicy in the inside.

If you could brine or inject the bird, will add to the flavor and moisture if the meat.

 

@JMB Also, Have a drip pan (partially filled with water) in the cooking chamber to help retain moisture.

It will lengthen your cook time but if you’re “crisping” the skin afterwards that won’t be too big of a deal.

Keep the lid shut, trust your thermometer probes.

 

Thanks all. It was brined last night. In now with hi-low set at 235 and 250.

 

Another thing to remember with the probe thermometer is you are not supposed to put it in right away (wait until you have a good cook going) otherwise you will push bacteria from the outside into the meat since the middle will cook last

 

MY GOD! What is this heavenly creation?

<Man screams for his squire> Why have I never had this?
<The Squire stummers> uh, uh, uh, I dont know...
<Angry Knight smacks the squire, knocking his hat off> GET ME SOME NOW!

 

Well the Master Built let me down, tripped a ground fault. Transferred the bird and apple chips to my gas grill. Hoping for the best, with two burners on low and the third off it's hanging around 300-315. 17 people descending on us soon. Still have 8 pounds of ham as a back up, and Pollard's Chicken down the street.

Smoker shopping coming up.

 

Before and after. A little blacker than I wanted, but seems to be juicy and smokey.

 

^^ Looking good brother, way to improvise and overcome!

 

Apparently it was pretty good. No leftovers.


Still smoker shopping. Being fat and lazy, going out and controlling the heat interfered with the beer drinking time.

My daughter makes the collards, my wife doesn't believe that salt meat is a real thing. My oldest learned to cook from me.

 

1) Rubbed the brisket with Spade-L rub, Jack Daniels and dark roast coffee grinds and wrapped in plastic wrap put in fridge for 3 days...
2) Placed in my Green Mountian pellet grill (Jim Bowie SS) on 225 for 10-11 hours until it reached desired temp of 160.... placed bacon on top for last 2-3 hours
3) slices and ate until it hurt.... then ate 2 more pieces