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

Yeah It came out pretty awesome. Maybe the best one so far. I have done 6 or 7 and this was the first one I wrapped in butcher paper. Only the second one I used mustard for a binder on. May use this method from now on.

 

Smoked pork steak. Yes, and brats! My niece wanted them. About an hour in a half to go.

 

Small butt, rubbed and wrapped. Using the rub from my secret Santa. I've done pork chops with it and it's delicious. Smoking it tomorrow for my daughter's birthday on Sunday. Technically leftovers, but who cares

 

Small butt. I took it off at 197 internal. Next time 205. Really tasty though.

 

Wife wouldn’t rub my butt this Valentine’s Day so had to rub my own





Rubbed and wrapped and chilling over night. This little piggy is going on tomorrow am.

 

Went to an Ace Hardware that has a huge selection of grilling and smoking supplies. They carry Big Green Egg, Traeger, and Yoder. They have every single accessory for BGE and Traeger on the shelves. They stock a ton of sauces and rubs! One of the best selection I have found. I was literally going to order some of Kosmo's stuff from YouTube on Monday to try. Walk in and low and behold they are causing his stuff! $80 later I have some new rubs, glazes, and injections to try. Stopped on the way home and picked up 2 racks. One has basic rub I use, the other has Kosmo Honey Killer Bee rub and will use the Apple Habanero rib glaze at the end.

 

14 hours later!!





So tender, meat just came off the bone

 

Now you see it.


Now you don't.


Dry brine for some salmon to smoke tomorrow

 

John, what is the recipe for dry brine on the salmon?

250 degrees for 1.5 to 2 hours?

 

It's this. But it's my first time on the pit boss, so I'm going to do 1 hour on the smoke setting and th 2 or three at 200. The dry brine is righteous, first time on the pellet smoker, time will tell

 

You use this smoke tray in the masterbuilt 30 electric smoker?!? Where do you place the tray?? I've thought bought utilizing something like this in my masterbuilt 40, bit can't figure out how the small heating element would get it smoking without being directly over it??

 

I smoked this 14 lb turkey fir last thanksgiving and came out awesome. Best part about using the smoker is plenty of time to drink beer until food is done.

 

I put it next to the heating element. But you have to light the tray on fire. The built in heating element of the smoker doesnt have anything to do with this tray, it gets lit and smokes on its own.

 

Brunch is ready.

 

Catching up on this thread before lunch is very dangerous.

 

A couple recent cooks.

 

Smoking some ribs for a late dinner. From left to right are the following rubs.

1. Killer Hogs Hot BBQ
2. Kosmo's Q Honey Killer Bee
3. Texas Roadhouse Rib Seasoning.

Been on for about 2.5 hours. I plan on rapping the 2 ribs on the left, will leave the Texas Roadhouse ribs on uncovered whole time until done.

The 2 wrapped ribs will also get a coating of Kosmos Apple Habanero Rib Glaze at the very end.

Edit: Also messing around with the new ACS Yoder controller so I have multiple temp probes and devices taking temps.

 

Ribs are done. The ribs to the bottom one is the one I was practicing using a competition trim on it. It is more uniform and the color and appearance came out really good. The rib in the middle did not trim as much and a different rub. The rib at the top was on the smoker 5:30 hours straight with no wrapping or anything. It tastes great but got a little dry. Probably should have pulled that one earlier.

Orher than that, I have been cooking a lot of ribs lately and starting to get them down pretty good. They taste absolutely perfect. Not too sweet and not too tender. Came out perfect.

Looks like I have lunch the next couple of days.

 

6 more hours!!

Yep time to detail the smoker again.

 

What kind of mustard did you use? I’ve used frenchs yellow mustard almost from the beginning .. works well for ribs too. Funny thing is I can’t stand it on anything else ie hotdogs, sandwiches, but it’s been one of my favorite steps for smoking

 

Some chicken smoked for 5 hrs @ 275.

 

1 one more hour. That's Pueblo green chili on the left rack.

 

Looks good!!!

 

Thanks

 

Yup. Just regular French's. I used to not be a mustard fan on other stuff but I think I am slowly starting to like it.

 

I'm definitely using Pueblo chilies again! Pretty daggum tasty.

 

I got smoker envy! I seriously NEED to get one...

 

Lots of good choices out there now!