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

15-hour Brisket, came out delicious!

 

Reversed seared tri-tip with Oakridge comp pork and beef rub.

 

Smoked Tri-Tip with a Reverse Sear. Bacon wrapped green beans and smoked Mac & Cheese topped with Panko crumbs and bacon.

 

Looks great…recommend you find a new trainer! Lol

 

Half a Boston butt. Sadly to be frozen and eaten next week. Still good.

 

Got a 11lb brisket from Mountain Primal Meats about to go on the smoker.

 

Not my best work this time. Think the center was still a bit frozen when I started, so it took longer than expected. Had to pull it early as the family was getting hangry.

The rub and smoke was great. Parts of the fat side ate like butta, but some of it also ate like a lean steak. Strange but still delicious.

 

Put this 8.5lb butt on last night at 11pm over lump and chunks, ceramic cooker. Rubbed and injected (1st time). Looks to be about 2hrs/lb, including resting time.

Placed in hotel tray when it hit 170*

Into the cooler at 203* until it's time to chop.

Chopped pork sandwiches, beans and fried corn. More pics to come later if I remember.

 

No plated pics....everyone was too hungry and I didn't want to delay, but everything was awesome.

 

@BravoDeltaRomeo did you wrap the top of the pan or leave it open?

 

The lid didn't fit, so I wrapped with foil. The butt was about an inch top tall. I dry fit it early on and was hoping it was going to shrink enough to use the lid, but it didn't work out that way.

 

cool. Your bark is impressive

 

Found pork butt for $1.49/lb at Meijer. Seems meat prices on the rise around here, packer briskets up around $5/lb! So 20lbs of pulled pork for this weekends festivities it is.

 

3 hrs smoke, 6 hrs hot n fast wrapped around 160. Pulled off at 200 but it was probing hotter all over. 3 hrs rest. Bones fell out clean, hand pulled perfect, juicy and tender. Ready to party!

 

It’s a bit after 10pm and just finished putting the rub on an 8lb pork shoulder. Getting the smoker ready to put this on tonight and let it go overnight.

 

The absolute worse damn thread to read 5:44 in the morning, salivating going to bed, thanks Peeps!!!!

 

God Bless America and smokers!!!

 

Little before and after. Today’s experiment all smoke no wrap. Pulled off at 190’ish. Pretty hectic day but I’m sure they will be awesome in about an hour.

 

Getting the Kamado ready for some sriracha pork shoulder.

 

Finished product!

 

Looking good!!

sriracha binder with Spiceology Adobo Honey is quickly becoming my new favorite. The one on the left in my pic is of that combo.

What seasoning/rub did you use.

 

I used a homemade mix recipe I found. I’ll have to look it up because I made a big jar of out awhile back. I remember it having chili powder, onion powder, paprika, cumin, cayenne pepper, etc. super good but I’m always trying new stuff. I’ll check out the spiceology!

 

I’ve always thought about making my own. But never attempted it.
Spiceology has a bunch of lines from different chefs or bbq guys/gals. It’s a bit spendy. We like all the ones we have tried so far.

They have an entire collection dedicated to Sriracha too.

 

It’s a Ribs kinda day!

 

and more ribs…

 

Chicken Wings & Cowboy Beans!

 

I’m a noob, snagged a smoker over last weekend. I’m already a convert and all I have done is chicken and some ribeyes. I look forward to starting at page one… can’t do it on an empty stomach though!

 

Nice job breaking it in. Just wait until you do your first Turkey. That’s a religious experience from the Bible of Smoke.

 

My first attempt at smoking on my Weber Kettle is underway. I'm 30min in, just spritzed with apple cider vinegar and honey.

 

Picked up a Traeger Pro series 22 a few weeks ago. Smoked some ribs last weekend. Delicious. So I’m doing some more today but with a Traeger pork rub instead.
Last weeks ribs.