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

Ha! Nice, we love Korean style. We do it often as it’s flavors and textures are so interesting and fresh. Lots of spice and sweet and crunch. We do Korean Ribs too (usually work 2-3 other styles) and the Korean style always gets eaten first..

 

Wow what a spread

 

Well I'm going to assume everyone liked it. I have enough for lunch and the boys have enough for a snack tomorrow.
We had it with onion bagels and garden vegetable cream cheese. Pretty tasty. Gratuitous smoked porn picture.

 

Hell yes!

 

I think it turned out pretty good, considering it was the first time I smoked salmon.
I'm going to do the brine recipe you gave me next time.

 

A little baby bone in picnic shoulder while I did chores around the house. Only seasoning was Brooks pulled pork rub, it came about amazing. 225° til 185 and I wrapped it and took it off. Great bark and flavor, not much smoke got to it but still tastey.
This will be dinner tomorrow and sandwiches for a few days

 

Chopped butt and brioche with @driverdog minis bbq sauce. Threw some some gouda and cubanellos from the garden

 

Minis is awesome. Getting harder to find though, even around here.

 

Looks like you can get it for $80/case from their website.
https://ashmanco.com/retail-store-2/minis-southern-barbecue-sauce/

 

you had me at bacon!!

 

Sirloin steaks on the pellet smoker.

 

Looks great everyone

 

This is close to a normal summer weekend, but my wife's birthday is Tuesday so there's a few extras.

 

Baby back ribs going.

 

Smoking some onions and mushrooms. Cut in pieces and saute until carmelized. Add green beans and grape tomatoes, and garlic pepper seasoning.

 

What’s it gonna take for me to get that table cloth on my table? Love it!

 

I'm not sure where she got it but I can ask.

 

Started these an hour ago

 

2 hours of smoke 2 hours at 200.constantly basting with OJ and brown sugar. Time to sauce them up and get the crust going on hi heat.

 

Finished product

 

Upgraded (or whatever you want to call it) from a classic offset stick burner to a rectec Stampede. Man just love the simplicity and not having to babysit the smoker for 12-15 hrs whenever I want to use it.


This was the first shoulder I did on Sunday. Turned out as good as I’ve done on the stick burner. And way less hassle. Flavor and character of the meat is the same. Convenience of an oven. Wish I’d gone pellet sooner, but I doubt I’d appreciate it as much. Ribs brisket fish on the menu next.

 

Did you "Texas Crutch" the ribs at all (Wrap in foil and cook)?

 

Yes for 2 hours on low about 200-210 deg. Smoke for 4 hours uncovered. Cook on low for about 2 hours covered then either turn it up on hi or broil for about. 30-45 min uncovered with your sauce. I baste them every 20 mins when they get to the low temp stage to

 

My friday....4 pork butts that turned out fantastic

 

Walleye dinner on my Bornt Day. And threw in some tator tots off my kids plates...

 

Yard work, hunger and beer. Gave us the munchies!!
Smoked zucchini with garlic and parmesan
Corn on the cob
Grilled pork cops with chili lime rub
Roasted brussel sprouts with bacon not pictured yet.
Oh yeah more beer to be consumed.

Nothing is ready yet, thank God for liquid sammiches.

 

Question for all my brisket loving mothersmokers. Doing a flat today; should I use a crutch or smoke right thru?

I’m sure it’ll be fine either way, just what’s better for this cut of meat? Lemme know. TIA

 

I’ve read the flat is less fatty so crutch with some broth will add some moisture to the meat, do you find the flat dry when you smoke thru the end?

 

Crutch it, after a certain temp meat will not take anymore smoke. You are working for a nice bark, after that say about 4-5 hours, wrap it up, at least that's what I do, your mileage may vary, please see owners manual for details and contact your doctor if you have any adverse side effects including hunger that will not go away and facial hair smelling like smoke hours after you are finished, on second thought forget that enjoy it...