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

Reheated to 125 tonight. Was pretty good, but the reheat made it a bit tough. No bad, but not melt-in-your-mouth good

 

The lower you cook them the better they'll turnout. 350 isn't really smoking them perse.

Give yourself ample time and do it low and slow. You'll have better ribs than the previous guy.

 

Not sure if this fits well in this post, but was fairly successful last weekend. A lot of veggies from the farmer’s market….

 

last weekend I made chili relleno almost completely on the pellet grill.

 

Damn, we outta come out with a BBQ / Smoker cook book; fully illustrated of course.
We'd make a shit ton of money.

 

I’m game and will post a few more pictures here…after I get the taste down (if that’s ever possible) I’ll work on presentation

 

A few shoulders

 

Meal prep for the week…I cook and freeze it then reheat on sous vide or that and use as protein in another meal

 

St. Louis, baby back ribs and some spicy sausage on my new recteq

 

how long and what temp did you cook em?

 

so im smoking my chicken breast @ 225 and i cant get an accurate probe read by the rime its 165 they are very dry..what are y'all doing to get that awesome cooked moist and tender out of them?

 

For that kind of problem, stick a pan of water inside right next to em.

 

I only smoke a breast when it's attached to a whole chicken that's spatchcocked, otherwise they turn out drier and stringier than I like. So for lonely chicken breasts I resort to sous vide. 140-150 to for 1.5 hrs fresh or up to 3 hrs from frozen. If you're doing bbq you could then glaze and quickly caramelize on a hot grill to get grill marks and all. Best "grilled" chicken breast you ever had.


Edit: I did have another thought though, when smoking poultry whole and parts I smoke at a higher temps like 275-300. 225 just takes too long and dries it out, poultry doesn't take much smoke on or tenderize all that much anyway, too lean.

 

This is great advice. The only thing I’ll add is I soak my whole chickens (and turkeys) in a salt brine for 24+ hrs to help infuse as much moisture as possible.

 

Good point, brines are great on poultry using the salinity to increase moisture retention. As well as the thanksgiving turkey always always gets a heavy dose of "Bird Booster" injection. Basically powdered butter rewetted and plumbed into the meat, mmmmmmm. I think I'll do a practice turkey next.

 

I love some hot italian sausage as a snack while smoking anything else. I let it get all the way to liquid inside at 195+ then rest at room temp to firm back up a bit. Crisp bite on the casing, smoke ring, juicy meat.

 

Yea it was my first time on my new grill, came out pretty dang good I would say

 

Holy cow we just smoked our first Picanha and it was beyond incredible!! And only $6.50/Lb at Costco right now.

With the WSM at 180 grill temp I brought the meat up to 110. Removed the meat and tented while bringing the smoker up to 350 and finishing to 125 internal temp.

We paired it with home made chimichurri, smoked potatoes, roasted broccoli and red wine. We found a new favorite!

 

Man wish I had found this place over the summer. but its never to late to show off my meat. For the 4th this summer I made my classic 2 day ribs but I got to use a smoker for the first time. These suckers spent 24hrs in a dry rub then another 24hrs in my beer marinade which is just beer with extra seasoning. popped them in my buddies smoker at 200 with some apple wood until the internal temp was 140 and holy fuck it was like bacon and ribs had passionate love in my mouth. they were amazing.

 

If you guys haven't tried premium charcoal, I highly suggest you give it a shot. I've been a Kingsford cook forever, but I got turned onto Jealous Devil and Fogo. I'm a charcoal snob now!

JD briquettes for the kettle and lump for the WSM!

 

Really like the Fogo, but B&B is my favorite for price and burn quality.

 

Smoking some ribs tonight on the 18.5 WSM. Three racks won't fit and I didn't have time to build a hanger system so I made a bridge. Maybe I should have made it a little taller to give more room for air flow, we'll see.

 

It’s been a while since i posted to this site…I hope you enjoy the pics! 1. Stuffed pork tenderloin with cream cheese, boudin & crawfish tails topped with shredded jack cheese. 2. St Louis Cut Ribs

 

…and let’s not forget about the chicken!

 

Got the pork butt going

 

Got a bushel of oysters on Friday. Started a little late, I might have to pause the Steelers game for about 10 minutes.

 

looking good.

I spy a Rectec Bullseye.

I have a Costco Chicken Alfredo on mine right now. 30 mins at 250, now up at 400. No idea how this is going to go. Should know in like 15 minutes.

 

It’s my second time using it and I have to say it’s pretty dang cool. How did it come out?

 

I was going to say yours looked mighty clean.
It was good. Probably not the right pellet choice for this. Just used what was in there. Not sure if that was Meat Church blend or Traeger Signature.

Costco Mac N Cheese is better though in my opinion.

Wait till you make some burgers on Riot mode. That’s pretty sweet!!

If your new to the smoker an easy appetizer or side is the smoked cream cheese!




Edit: How was your pork butt?