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

Yep - that’s all I use my remote probe for.

 

The result. Wouldn’t recommend Dino bones to anyone until you’re tired of better cuts of meat. This half cost about $30 and rendered about 3 lbs of edible meat. But what is there is the juiciest, most flavorful beef meat on the whole steer. You can’t eat more than about 6 oz without making yourself sick. Very, very rich.

 

Cool stove!

 

Santa came early this year
I'm excited to use it but will do some modifications first. This makes 3 smokers at my household but my other two are electric, so this will be an exciting learning experience.
My wife is going to be happier because ive decided to use my 30inch smoker as my traveling smoker so holidays at the inlaws will be flavorful with smoked meats

 

Smoked 15 lbs of shredded pork this weekend. Should be set for awhile froze into 1.5 lb vacuum bags. Also make good xmas gifts.

 

Going to be a busy weekend
Smoking 25 lbs of my Texas style brisket for dinner and some work friends
Also made up a garlic and herb butter covered prime rib

 

I wanna be your friend

 

Ribs, baby!!!

 

Cant believe I missed your questions, my apologies @Boosted4runner

I don't really pay attention to temps much. Yes you read that right.

I go buy the thermostat that's on the grill. I normally reads around 275 over the coals.
I set the bottom vent to half open the top vent to half open.
I dump a full chimney of charcoal on one side, then place a empty weber drip pan on the other side.
I then fill the chimney about a 1/4 full and get those burning.
When they are lit I dump them on top of the unlit charcoal and place the grate on the grill and place the wood chinks I want to use on top of the lit charcoal.
I then close the lid and let that run while I get the meat prepped.
Come back open the lid place the meat opposite the coals, close the lid and walk away, that's it, I only open the lid to either add unlit coals or wrap the meat in foil.

That's all I do, I don't fuss with temps and probes and wiz bang fans and what not.

 

Just the results from my smoking endeavors this weekend
Garlic and Herb prime rib cooked to medium rare for 6 hours

Hickory smoked Texas rubbed brisket (around 25 lbs) this is just a part of the point cut that some of my friends pay me at cost for. I'm excited for my Oklahoma joe so I can get a good bark but it's good none the less

 

Not smoked, but we do have a pretty decent Prime Rib were about to break in to

If I don’t end up with a smoker for Christmas, I’ll be back in this thread lol.

 

The wife loving the meat



Damn that was a good dinner!

 

Pork loin

 

PSA: Walmart has turkeys on sale for like $8 for a good sized bird. So if your looking to stock your freezer for some cooking later in the year, now it’s the time to stock up. Got 4 chillin in the freezer.

 

Awesome! Thanks for the info Rich!
Do you keep adding chips/smoke throughout the process - or are you putting on large enough chunks that don’t require consistent adding?

 

PS - I didn’t get a smoker for Christmas, just a stick of deodorant LOL.

 

I'm gonna get a traeger as soon as the CFO/Command Master Chief signs off..but i'm also eyeballing a Sig Tacops 1911 of pure 45 sweetness and I can't do both in the same few months...first world problems

 

I don’t know how many 1911’s you have, but I say go smoker first! The 1911 will most likely be around for a really long time. And although I love them, they aren’t one of the first picked firearms when I grab for pistols to head to the range.
Smoker vote here!

 

Duly Noted Sir. I shot one a few months back an it was love at first trigger pull

 

LOL!! Too funny! Hopefully it wasn’t a Baer or Wilson!
Mine was a TRP, and after stacking hole into hole I had a match Springfield (R.O.) sitting in the safe a few months later.
Although accurate, they aren’t the most battleworthy - in my honest opinion. They are no doubt amazing weapons.
But test yourself on a Glock 9mm vs 1911.
I can place 19 holes of 9mm (G17 with + 2 mag) in nearly the same groups as I can out of a match 45 1911 in nearly the same time frame. G17 requires no tac reload. After dropping a 7-8rnd 1911 mag and reloading (even tac) you should be at round # 14-16 on the Glock.

Food for thought.

 

I use the wood chunks and only add the at the beginning, if needed I add more charcoal to keep the temp up.

 

So i decided to splurge for a little New Years gathering and bought a Prime cut brisky. Unpacked, comp trimmed and salt and peppered it. Then in the fridge overnight and ill start it in the morning.

 

Nice. I’m doing the same. Picked up a prime packer at Sam’s today. Will start it early in the AM!

 

Well the brisky finally hit 165*, while running at 180*. That means in my world, wrap it up in some butcher paper bump the heat up to 215* and let it run til internals hit 203*.

 

Rib roast for New Years done on BGE. I need a nap now.

 

You should try a rib roast sous vide sometime. Did a 5.5 lb'er for 28 hours at 132 degrees. Pulled from bath and put in ice water bath for 10 min. Then finished on charcoal chimney starter to sear with soy sauce. Ridoculous.

 

Did a turkey breast yesterday for new year's eve.

 

I keep thinking about doing sous vide but I feel like I’ll be impatient and not use it a lot and it’ll end up on my big rack of other random cooking gadgets that only get used occasionally.

 

Poor man’s burnt ends for tomorrow

Phase 2 of 3 done.





Tomorrow they get finished with @War Machine BBQ sauce for some Texas deliciousness!

 

Phase 3 done. Cooked with the BBQ sauce at low temp so it caramelices bit.