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

The follow up post. I was distracted with working on the truck and have a history of pulling the brisket too soon so I just let it go. By the time I probed it it was like softened butter and 206-208. "Too tender for competition" describes the meat (and my body type) but my wife loved it! Excellent flavor.

 

Today’s science experiment is smelling amazing right now. After some back and forth brisket vs pork butt... the wife said “carnitas”.

So last night marinated the butt in fresh squeezed orange & lime juice. Cut up 2 jalapeño and half an onion.

This morning I found out I was out of canola oil so improvised back to mustard binder and rub’d it heavily with Whiskey Bent Pork Rub. I was going to make my own rub but forgot to get the stuff at the store before my daughters practice. Oh well. It’s a similar mixture just no Mexican oregano I think.

It went on the Timberline for about 6.5 hours. Off the smoker into aluminum foil pan(with canola oil I got at the store today) and covered tightly. It’s going to finish to 205’ish in there rest, shred, then small batches in cast iron pan with the oil/liquid from the foil pan.

Pretty much hit every type of cooking appliance type thread. Except the microwave...maybe I should start that thread.

 

Another thought about Rec Tec’s. I freaking love my Bullseye. But I wish Rec tec would make an “upgraded” version. This would include taller legs, thicker materials, a grease management system, and their WiFi controller. I would probably pay almost double for that.

Now with that being said Traeger needs to pay attention and make a “timberline” version of a kettle type cooker with the same features. I wouldn’t hesitate to buy one from them also.

 

Today the Rec Tec put in some work.

 

Yep love my rectec 700. I've had over 30 pieces of chicken on it at one time, 2 20lb briskets, lord knows how many burgers at once. Best money I've spent in the last year. And that includes the Tundra. I'd give up the Tundra before the rectec.

 

I made that about a month ago. Man is that good!!!

 

Smoking with Oak like ya’ll Texans do.

 

If you use it, what is your favorite Lump charcoal? I use Royal Oak for short and hot cooks-(cheap and decent) and B&B(mid-range priced) for long and slow- hold low temps for a long time. I have used many Lumps but these have been my favorites and most cost effective IMHO.

 

Over 12hrs in on a 7lb bone in butt. Wth. Started 185 2hrs, 225 2 hrs, 250 2hrs then 300 until 11.5hrs. Now finally wrapped at 162. Still need to get to 203.

 

i tried some Best of the West mesquite lump in my kettle and pit barrel, really like it. Burns for a LONG time. Royal oak lump seems to burn way too quick, so I use it for things like chicken and tri tip.

fogo premium lump burns extremely fast in the kettle as well, more suited for steaks/burgers.

yes i admit that the kettle doesn’t have the efficiency of a ceramic

 

Yep, for the price and hot/fast cooks, can’t beat Royal oak. Fogo was expensive and I didn’t think it was worth it. Like you said, just a fast hot burn. I got some ribs on today

 

I've only done Brisket a couple of times. It's too expensive nowadays, because they know smokers want that tough, cheap cut of meat....but your pics make me want to try it again and take it up past 203

That looks perfect to me.

 

Venison backstrap and some pork belly burnt ends

 

You guys smoking bone in pork shoulders made me want some. Rubbed in killer hogs TX, no sauce needed

 

Smoking an eye of the round with some hickory chunks. Sliced beef sammys!

 

Hi all,
Who’s got a recommendation on a good probe thermometer?
My maverick that I’ve had for a long time just ended it’s career and I’m sure technology has changed... anyone have one that you can read while away from home?

 

There are quite a few out there with WiFi capabilities, which will allow you to check your temp through an app anywhere. I’m currently using the meat stick, which I was given for Christmas. I like it, but need a backup probe for real long cooks such as briskets or butts. My meat smoking buddies have the ink bird and really like it. I was going to buy it on a Black Friday deal but was informed the meat stick was on its way. Here is a pic-

 

That’s a great option, thanks!

 

Homemade double smoked buckboard bacon.

 

Apple wood smoked bacon.

 

dammit, another rabbit hole for me to go down! i recently bought a pellet grille/smoker and been enjoying. it's a pit boss austin xl, so nothing as nice as what most of you have! have done typical burgers, dogs, brats...but also have done chicken, baby back ribs, and pork butt for pulled pork sandwiches. All came out pretty good so far. I'll start following here to learn a bit more from y'all.

 

Doing some smoked meatloaf tonight for dinner with sides of roasted red potatoes, Mac n cheese, and candied apples. Meatloaf I made up with a little bit of some things I liked. I ground up the sirloin and used 2 pounds. Then .5 pounds of mild sausage. Has fresh mozerella cheese cubes, Parmesan cheese, bbq rub, bread crumbs, onion, bbq sauce, and eggs. Made a glaze for it to put on here in a little bit. Should be eating in about 45 minutes!!!

Been on the smoker for about 45 minutes already.

 

Meatloaf just hit 105 internal. Put the glaze on and turned up the heat from 250 to 350.

 

This will for sure go in the rotation for the colder weather type meals. Right up there with my smoked pot roast. Kids absolutely loved it. They put theirs on a Kings Hawaiian roll and ate it.

Have a bunch leftover that I can grill on the flat top grill tomorrow with some provolone cheese and a crispy sour dough bread.

The in-laws make smoked meat loaf quite a bit. They put theirs in a traditional loaf pan and smoke it all day. No where for grease to drop off and the outside edges get burnt to the pan. Having it directly on the rack was way better!!!

Out of the 60+ meals I make and smoke, this one might have cracked the top 10. It was delicious with the Parmesan cheese and fresh mozzarella ball I cubed up in it!

 

Whole bbq chicken to pull and some hot bbq seasoned cheddar brats for snack.

 

Just threw a 3# pork loin on the grille at 250°. Its 26° in south Louisiana and we dont like it!

 

Ended up pretty good and juicy. Never done one before but happy with it. Ended up trying a pineapple infused sausage too that was pretty good.

 

I am about to purchase a vertical pallet smoker with auto temp control. I dont want to babysit it, but Idk if there is anything else I should consider? Pallet grill/smoker 2 in 1?
Do autofeed smokers have consistent temp on dial vs interior?