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

Well as expected had to much to drink. Only pics of after are of this. Will probably cross post in cast iron thread.


As expected freakin amazing!!!

 

Dang fellas I'm getting my buzz on just looking at all this awesomeness!

 

I picked up a 10lb ham, beef roast, a couple chickens and some ribs to smoke this week...but I also saw this

Didn't buy though.

 

I've bought a couple of these. It's a pretty good deal and if you have any interest in breaking down animals, it's delicious way to get started. Just get a hanging hook and a filet knife and go to town.

 

Decided to change things up this year and ordered a Holstein Cattle prime grade rib roast - which is a little more narrow, and therefore longer, than the usual Angus cut. My Weber Smokey Mountain 14" bullet smoker can fit a 13.5" roast (done it before) - problem is that this 10lb roast is 15.5" long. What would you do? Cut in half? Cut down to 13.5"? If cut in half and smoked at the same time does smoking time remain the same or cut in half?

 

Just checked some baby back ru s on the Pit Barrel, doing the 3-2-1 method.

6 hours and it’ll fall of the bone. Gonna add some bourbon instead of cherry coke this time.

Thinking about getting a Treagar or equivalent next year

 

Building up a collection of rubs

 

Seasonings Greetings!

 

Cheers

 

I would trim 2 inches off for a post Christmas Ribeye.

 

Smoke should be the same. Are those measurements with the bones? If they are, can you cut the bone ends down or rotate them to stand up?

I've found 3-2-1 is too much for BB ribs. More like 1.5-1.5-1ish for me.

And we need pics of everything!

 

3-2-1 is so fall off the bones its just melting onto the plate in my experience. Someone on here one time said never leave it wrapped for more than 70 minutes. I have good luck following that. I do 3-1-1 and the results seem pretty good

 

2-1-1 here. 250*, lump and chunks

I use butcher paper for my wrap. Any more than an hour wrapped and they turn to mush. I prefer a gentle Pull off the bone for my ribs. Clean bone but still requires a tug ...yes, I'm still talking about ribs.

 

With bones.

 

Didn't think of it like that. I like this idea. I was expecting leftovers anyways. Thanks!!!

 

I cook mine the exact same way. If I sauce them early, I use foil and do 2-1-1.5, to caramelize that initial sauce.

 

Agreed. I usually dick around with the times a bit too

 

12 pounds of Prime roast...


I did one a few years ago on the smoker and it was amazing. Funny thing is, when I searched for cooking times online I found ranges from 20-45m per pound while cooking in the 250 range. Irritating, because apparently it was infectious. According to my detailed notes (temp recorded every 60m), the 15lb roast I did took about 25m per pound, but in my "cheat sheet" notes I wrote 45m/lb. Grrr...

But I know the middle of the last roast was still a little purple, so I'm going with 30m per pound and bump up the temp a bit.

Anyone else have notes from their roast smoke?

 

Electronic temp probes. Best purchase ever

 

My notes from am amazing pulled rump from a couple years ago are vague

I did overnight on ceramic, 250*, 6lb rump, foiled at 170* (8hrs) with some beef broth, back on smoker, pulled at 205*, took 10.5hrs total. Then in a cooler for 1-2hrs.

It's -33 with windchill, so I'm going rotisserie tonight otherwise I would have smoked it again. When temps are that low and wind warnings, times and temps are all over the place

 

Started:

 

Merry Christmas

 

Christmas brisket. This was a packer but once I trimmed the fat the flat was pretty thin. So, having dried out the flat before, I cut it off and set it aside.

Threw the big chunk on the egg about 5:30 pm yesterday. Then, about 12:30 am this morning I threw the flat right on top of it. Egg ran @ 200 all night.

Pulled everything of the egg about 10 am this morning, wrapped it, and put in a packing blanket in the cooler.

Of course, now I'm waiting for others to get their end done.





Edit: on the plate

 

10lb, bone in ham, done on ceramic with lump and chunks. Bourbon, walnut glaze.

Served with a potato/pepper/onion dish and a vegetable medley we made with fresh vegetables from the fridge.

Money shots.

 

Roast took just over 6hrs to finish.



It rested wrapped in foil and towels for two hours, which unfortunately took the meat to a solid medium temp/color. Next time I'll pull 5 degrees earlier/lower. The outer ring was amazing, the leaner core was a bit dry. Smoke (apple-cherry-oak blend) was perfect.


Turns out the M-in-L loves a good beef rib, so left these with her.


I've updated my notes...Smoker at 255 for cooking temp at the grill 240ish. Plan for 30min/lb. Pull and wrap when center reaches 130 degrees.

 

Brisket I did for Christmas.

 

Here is a little gem from Monday. Bacon wrapped pork tenderloin stuffed with cream cheese, shredded cheese, and jalapeño. Dusted with Meat Church’s Holy Gospel. This is by far my favorite pork tenderloin recipe ever now. Next time I’ll rub the tenderloin with the rub before wrapping with bacon. Just for more even seasoning. This time I was in a hurry and my pre workout was kicking in. So on the Traeger it needed to go.

 

Cook temp and time please! That looks amazing