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

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    57 vote(s)
    13.3%
  2. Propane

    31 vote(s)
    7.2%
  3. Pellet pooper

    215 vote(s)
    50.0%
  4. Stick burner

    39 vote(s)
    9.1%
  5. Charcoal

    83 vote(s)
    19.3%
  6. Ceramic/Egg/Kamado

    67 vote(s)
    15.6%
  7. Homemade

    19 vote(s)
    4.4%
  8. Other

    14 vote(s)
    3.3%
Multiple votes are allowed.
  1. Nov 21, 2022 at 11:07 AM
    #2221
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

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    @texasrho83 Not today, but I'll probably do one on friday (weather permitting). We'll be elsewhere Thursday, or I'd do one for our house then. After several successful "spatchcock" chickens, I'm trying to decide if I want to do that for the turkey, or stuff with brown sugar & apples slices again.

    Nice looking bird.
     
    texasrho83 likes this.
  2. Nov 21, 2022 at 11:10 AM
    #2222
    texasrho83

    texasrho83 Teacher in a Tundra

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    Sounds good man. Care to enlighten me on a spatchcock chicken?
     
  3. Nov 21, 2022 at 12:17 PM
    #2223
    texasrho83

    texasrho83 Teacher in a Tundra

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    Comin along. Put it on around 10:45 this morn

    20221121_141202.jpg 20221121_141208.jpg
     
  4. Nov 21, 2022 at 1:50 PM
    #2224
    Trdwillie14

    Trdwillie14 New Member

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    I deep fry

    15979434-E7F3-4DEB-BF0F-5B0B35B398E0.jpg
     
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  5. Nov 21, 2022 at 1:53 PM
    #2225
    texasrho83

    texasrho83 Teacher in a Tundra

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    So does my Uncle. We will have fried in addition to smoked.
     
  6. Nov 21, 2022 at 1:56 PM
    #2226
    Trdwillie14

    Trdwillie14 New Member

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    I gotta try a smoker but my builder won the award for the slowest house builder in Texas so I got pushed back till
    After the holidays
     
    PermaFrostTRD and texasrho83 like this.
  7. Nov 21, 2022 at 2:00 PM
    #2227
    texasrho83

    texasrho83 Teacher in a Tundra

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    Must be related to the courier delivering my Auxbeam panel
     
  8. Nov 21, 2022 at 2:00 PM
    #2228
    Trdwillie14

    Trdwillie14 New Member

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    Hahhaa my dad showed up and said these old
    Boys got alotttt of quit in them hahhaha
     
  9. Nov 21, 2022 at 2:03 PM
    #2229
    texasrho83

    texasrho83 Teacher in a Tundra

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    Probably union boys lol
     
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  10. Nov 21, 2022 at 2:19 PM
    #2230
    texasrho83

    texasrho83 Teacher in a Tundra

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  11. Nov 21, 2022 at 3:44 PM
    #2231
    Casper3

    Casper3 New Member

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    No turkey till Thursday, but just pulled some homemade pastrami off the smoker.:hungry: 20221121_174158.jpg 20221121_175027.jpg
     
    JMB, MS22, PermaFrostTRD and 4 others like this.
  12. Nov 21, 2022 at 3:54 PM
    #2232
    hoof hearted

    hoof hearted New Member

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    Did you brine the brisket too or use a corn beef and desalinate it? I’ve dabbled in curing but haven’t ventured past corn beef, bacon, and some sausages.
     
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  13. Nov 21, 2022 at 3:55 PM
    #2233
    hoof hearted

    hoof hearted New Member

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    That’s a good color on the big bird. Brine or inject? What was your time and temp?
     
  14. Nov 21, 2022 at 4:04 PM
    #2234
    Casper3

    Casper3 New Member

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    Brined the flat cut of a brisket for 5 days, then rinsed and made a dry rub of coriander, black pepper and garlic powder.
     
    hoof hearted likes this.
  15. Nov 21, 2022 at 4:14 PM
    #2235
    texasrho83

    texasrho83 Teacher in a Tundra

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    Brined for 24 hours. I put it on the pit around 11 and pulled it off around 5:30. Temp was 240-270.
     
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  16. Nov 21, 2022 at 4:15 PM
    #2236
    texasrho83

    texasrho83 Teacher in a Tundra

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    Looks damn good!
     
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  17. Nov 21, 2022 at 4:21 PM
    #2237
    SoCalTundy

    SoCalTundy Member since 2017

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    Icon Stage 2. Total Chaos UCA. Flowmaster super 50. Deaver u748 TC shackles
    Smoked a chuck roast (poor man's brisket) over the weekend on my weber kettle. Seasoned it with meat church Gospel BBQ Rub. Turned out awesome.

    chuck2.jpg

    chuck1.jpg
     
  18. Nov 21, 2022 at 5:12 PM
    #2238
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

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    You just cut (and remove) the spine with some heavy kitchen shears and flatten it out the whole bird on the grates. Gives it a little more even cook, and you’re not worried about drying out the breast meat to get the thighs up to temp.
    Incredible looking bird. That’s not a rookie cook there. Enjoy!!
     
    texasrho83 likes this.
  19. Nov 21, 2022 at 5:34 PM
    #2239
    texasrho83

    texasrho83 Teacher in a Tundra

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    Ahhh yeah I have seen that done but just didn't know there was an official term for it.

    Thanks! I'm still letting it rest then we plan to carve it up.
     
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  20. Nov 21, 2022 at 5:48 PM
    #2240
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

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    Yeah I’ve only recently learned of the “official” name for it. And since I’m 12, it gets way over-used.
     
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  21. Nov 21, 2022 at 5:53 PM
    #2241
    texasrho83

    texasrho83 Teacher in a Tundra

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    I must confess I've used it more than I should have since learning of it....:rolleyes:
     
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  22. Nov 21, 2022 at 7:04 PM
    #2242
    hoof hearted

    hoof hearted New Member

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    Would you consider yourself a spatchcockian or a spatchcockite?
     
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  23. Nov 24, 2022 at 7:40 AM
    #2243
    Terndrerrr

    Terndrerrr it's good to get lost once in a while

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    Decided to smoke a brisket flat last night. It’s wrapped and sitting in a cooler until it’s time to cut and serve.
    The rub is Lane’s SPG. :headbang:
    DB7BA48F-AE72-4244-A11D-01EBB326B6C0.jpg
     
  24. Nov 24, 2022 at 7:57 AM
    #2244
    dittothat

    dittothat New Member

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    Cooked a tri tip last weekend. Turned out pretty good, got pulled away at the end of searing by a kid which resulted in a burnt tip (seen in photo right side). Going for a turkey today using Malcom Reeds method; we’ll see how it turns out. Brine smelt good
    A7BCA49E-9DD3-4322-A7EB-005D6EE80E83.jpg 6E02DFDE-7D1D-4C2F-A569-4C323869C33E.jpg E92BC14F-A15D-4374-823E-631E3C93A61C.jpg 1B222B8F-BC13-44EF-BD90-A5D48C09F24C.jpg DA4A2102-D6B1-4A81-A48C-E71B97DC5B02.jpg
     
  25. Nov 24, 2022 at 8:27 AM
    #2245
    Pillslinger

    Pillslinger New Member

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    Only ever used Malcolm's hot and fast method (325ish) preceded by a brine. Minus keeping my smoker up to temp it's super simple and turns out amazing everytime
     
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  26. Nov 24, 2022 at 2:43 PM
    #2246
    saybng

    saybng Just a member.

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    Method Nv's, falken wildpeak 275.65.20 Dirty deeds exhaust, 5100's all around...nothin fancy.
    Smoked an 18lb brisket, waiting in the cooler. Working on the pork belly lechon with lemon grass, lots of garlic , pepper corns, dry bay leaves, green onions..and smoking mackerel for the 10 year old since he doesn't like meat..lol.

    20221124_134354.jpg
    20221124_060759.jpg
    20221124_114307.jpg
     
  27. Nov 24, 2022 at 3:44 PM
    #2247
    DaBoro54

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