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

Thank you.

I did 275 for like two and a half hours. It was also like 38 degrees outside. I was trying to get into the gym so I just let it go.
Next time I’ll probably try something like 225 degrees(with Super Smoke setting on) for an hour. Then turn up to 350 till it’s done/bacon is crispier.

 

Thanks. Think that’s going to make our Super Bowl menu. Have you ever pounded the loin flat and then did a roll with the cheese filling? Then wrapped in bacon...oh yeah

 

Christmas Prime Rib

I deboned it, so I had future rib snacks.

200 for 3 hours then a quick sear. All done on my Primo.

 

I haven’t. I was thinking about getting a big single tenderloin for a bbq/game. I’m going to put more filling in next time though. These were awesome but I am going to do some minor tweaks.

 

When @Green Thunder was describing them, all I could think of was...I need to smoke a fatty again. But the tenderloin option sounds good too.

I generally shy away from tenderloin on my smoker as it is so lean, but adding cheese and bacon would work.

 

That's similar to a recipe I found for deer tenderloin. I don't have any deer right now, so I might try the pork for Super Bowl Sunday this year.

Cream cheese and jalapenos wrapped in deer tenderloin, wrapped in bacon and marinated in Italian dressing.

 

From a smoking perspective, this thread is as addictive as the forum is for truck mods. Think when I do this I’ll just cook at 350-400. It won’t be a heavy smoke, but the bacon and outside of the loin should pick a little up.

Wife just found/bought me this:

 

I was telling a friend last weekend that I was going to do this. He told me the same thing. Used to do that with deer tenderloin all the time...minus the Italian dressing part.

I don’t eat deer but I hear this is a good way to have it.

 

It is, the first few times I made it I used slices of roasts or steaks. The tenderloin was better but overkill for apps.
I'm thinking adapting @Juanjoolio007 recipe to finger food is a winner.

 

Some pulled pork for the new year instead of the traditional pork and sauerkraut.

 

Some Gouda and Cheddar.

 

Smoke tube? The last time I did cheese it was hard to keep the temperature down. The cheddar and pepper Jack were ok, but the swiss was hard as a brick

 

Yeah smoke tube, outside temp is 33° so no problem there.

 

Yeah, I think I got impatient. The cheddar was good, the jalapeno Jack ok. The swiss I threw away. Impatient in that I need to wait for the weather.

 

Got 4 pork butts going on tonight. I've never been a fan of injection, but going to do it anyway this time around just for chits-n-giggles. Have a Cherry Coke for one, Rootbeer for another and will leave the other two alone. Also picked up some of the Traeger pork rub at Costco last week. Tried some over the holiday and was impressed.

Pics later, but for now I'll share some smoking swag the wife bought me. I know Bones is grilling and not smoking, but this was too funny to pass up:

 

Four butts chilling, waiting for this evening...

 

Time to wrap!

 

looks like about 30 lbs. of meat..... You eating that all by yourself for dinner?

 

Yep, 33.7lbs pre-cook. It came out beautifully.

 

Man, am I the only one smoking this weekend? Smoking meat...not smoke'n...

Dinner was delicious and the rest is now chill'n in the freezer. Bark was amazing, but didn't taste any root beer. The meat we ate was slightly over, but I think it was one of the smaller shoulders...

 

Well I am planing a pork butt for Wednesday. I’m going to try a new method. Basically going to marinate the pork butt over night in a traditional carnitas marinade. Then I’m trying to figure out my rub. I want to use some chipotle in Adobe and a rub. Smoke. Rest. Then finish in a cast iron skillet after pulled.

But for now my smokers are just relaxing.

 

This looks amazing though!

 

Got a pork butt dialed in

 

13lb Prime packer brisket in Killer Hogs TX rub. Trying fat up with mesquite pellets this time. Nice day for a cook.

 

Just did one the other weekend with the same rub. Came out amazing.

Mine was from Black Hawk Farms, if you haven't tried some of their meat its really good! Black Hawk Farms | American Wagyu Beef (blackhawkmeats.com)

EDIT: Yes, the smoker in the pic is extremely clean lol, brand new RecTec. The brisket was actually the first thing smoked on it.

 

Looks good! I see you take the 2 probes from the side approach. I'm arguing with my (admittedly better at bbq) brother about that. He says one in the middle from the top. Maybe he's trying to teach me to go by feel and not a number but I sure get curious on if the point and flat are matching. My last one they were 30f apart most of the cook!

 

Yea, I was trying to get one in the point and one in the flat. Flat was obviously at temp first but in the end they were only like 8 degrees apart from each other and I let it rest in a cooler for 2 hours after cooking. I use the probes to get an idea of where its at, then use an instant thermometer to verify. I usually try to get the most center mass (lowest temp of meat), never really thought about placement of the probes too much...

I pushed the probes in further than what the pic shows was just trying to grab a pic really quick. I put it on at 225 at 9PM, took off to rest around 2PM when it got to temp. It was almost falling apart when I was cutting, not sure if it was because the meat was waygu or what but it was delicious that day as a meat plate and the next as tacos. Good luck!

 

I love my rec teq it hold temp so well.

 

It is really nicely built, got it to replace my pit boss. Did not like the design of the pit boss where the grease/fat would drip directly onto the same piece of metal used as the heat shield/deflector. Had a couple grease fires trying to go from smoke to sear using the sliding mechanism where I think the design was the issue. Having the wifi feature and being able to check my temps and control the grill while I'm at my office is super convenient as well.