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

I just put it on about an hour ago. I’ll post some finished pics.

 

So, what's the scoop for doing a pastrami? I have a corned beef in the freezer that's been there for awhile and, not really being a fan of corned beef, would like to turn it into pastrami.

Is this doable? Got any tips before I start Googling?

Edit: I have a BGE and lots of experience with briskets, ribs, and butts.

 

I just steamed up some corned beef till tender then made a dry rub of blk pepper, coriander and some garlic powder. Since it was already cooked I just smoked it using a smoke tube for a few hrs.

 

I got the recipe I used from amazingribs.com.
I grossly underestimated the cook time, but when I sampled last night it was pretty perfect. I took it to 203 on the smoker to avoid the steaming step. Still really tender.
The recipe calls for whole seeds, but tells you to crack the after the mixing step. Crack them first. Sliced and ready to be turned into reubens.

 

And grilled Reuben.

 

Finished product...well half of it anyway.

 

Did some baby back ribs up today on the traeger. Sweet homemade dry rub. 3 hours at 225. Move to covered foil pan with apple juice. Another 2-3 hours until IT at 204. Let rest in cooling traeger for 40ish minutes. The bones come out clean and the meat falls to pieces without being mushy.

 

What temperature did you cook to? Typical 120-125 for medium rare?

 

20hrs later lol

 

These were steamed/boiled a few hrs till tender like you typically do with corned beef prior to applying a dry rub. I just used a smoke tube to get a smoked flavoring on em.

 

11lb brisket before wrapping fatty cut and lean

 

^^ @Casper3 that looks great. Butcher paper wrap or foil or none? I see butcher paper on the presentation (pre slice) pic, but I'm curious about during the cook.

 

Yeah pink butcher paper, temperature stalled right around the 7hr mark @170° . So wrapped it and cranked the heat up to 300° for last 3hrs till internal temp reached 210°

 

Pulled Beef sandwiches done over Lump and Hickory, roasted peppers, grilled onions, toasted brioche buns with a homemade au jus and a side of chips.

Yummy.

Rubbed:


Braising:


Pulled:


Plated:

 

Just trimmed an 11lbs prime brisket from Costco. It is currently dry brining in my refrigerator for an overnight cook tomorrow.

 

3-2-1 Baby Back Ribs. Served with fried mashed potato patties and pan fried corn. Cooked on Ceramic over Lump and Hickory.

No plated pics, family was hungry. Ribs were unbelievable though. I didn't rush them, put them in a covered hotel tray instead of foil and didn't pull them off early even though I was tempted.

 

Bone in pork butt. Using some applewood today.

 

Well....

 

Threw an HEB ham on the Hunsaker smoker today. Followed Malcom Reeds recipe to the T. It turned out FANTASTIC! My mother in law got seconds. That says it all

 

Duck is on.

Potatoes are under in a cast iron with the neck, some herbs and collecting all the duck fat.

Hope to have plates pics later tonight

 

Gorgeous. And I have the same thermometer. I'm smoking a couple of dozen oysters as we speak.

 

Pork Belly Burnt Ends

 

My wife and kids got it for me a few years ago. I bought a bunch of extra probes when then we're on sale, so can do both in meat or both on grill etc. It's an awesome unit.

Duck turned out, but most of us still prefer whole chicken (spatchcock). One of the kids said he likes it better than chicken. Next time, we would buy 4 breasts and just do those.

As for the potatoes that were cooking in the duck fat underneath....they were amazing! We will be buying some duck fat to make these in the future.



Our last dog was a super smoker/bbq companion. Martha is learning quickly what the rewards are for sticking with me outside for hours on end.

She loved it.

 

Smoked oyster plan was disrupted. We're keeping our daughter's dogs for the next 4 days. Our female and their female never got along, usually results in a spat that we break up and then it's good. They got into it hard this evening outside and both males jumped in. My son in law jumped in and ended up with his male hanging from his right bicep. My wife took him to the ER and I'm stuck standing guard over 4 dogs with a garden hose. Hasn't escalated to a firearm yet, but stressful.

 

Just ordered the Recteq RT700



first things first, gonna chick some shrimp on there

 

Through a pork shoulder on this morning.

 

Your gonna LOVE it! I love mine

 

Pork turned out great with amazing bark but was a tad dry. Probably should’ve wrapped it but decided to let it ride.

 

Beautiful day to smoke a brisket flat, Texas style. Gotta use that Oak.

 

Drumsticks and beans last night.

And ribs just hit the smoker for dinner.