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Discussion in 'Munchies' started by Pennywise827, Jan 26, 2017.
And today's pork shoulder
About halfway there on the shoulder.
Mixed up a batch of jerk seasoning and let a chicken rest in it overnight...
Served with spicy beef patties, rice & beans.
Test run for a rub I made.
....too much salt.(easy fix)
Started out 12.5lbs trimmed.
14 hours on the smoker @230
No more pictures after the rest. Once I separated the flat and the point it disappeared fast !
I didn't turn it or wrap it in foil. I set it and went to bed. Woke up and went to the early church service. When we got home it got a foil tent and rested for about 45 minutes . Nice bark on the bottom and under the charred fat cap was juicy tender meat.
Sorry Mike missed this!
I always smoke brisket at 225. Its one of the more particular meats to temp flux...you can get away with smoking other meats from 225-275, but brisket tends to get tough and doesn't break down as much of the fat cap if you don't go low and slow. If you spike temps it just doesn't turn out.
As to the maverick, I used to use one, but I went with the Igrill2 and stuck with it. It gives me 4 temp prongs, and its nice to be able to do different types of meat at the same time. I think sams club sells em for right around $100.
Internal temp was 195 when I pulled it off the smoker and put it in the oven. It rose to 200 overnight and into the next day. I pulled it out and let it rest for 4 hours...it was still 160 when I started slicing.
@Dub we need to do some recipe horse-trading. I did a merlot chicken bake with baby carrots, baby potatoes, and baby portabellas last night that I usually smoke. It was 10 degrees, so I oven baked it instead. I think its one you might like. Reminds me of drunk chicken with a more complex flavor.
I'm down with that, brother......you may come out on the short end of the stick....I don't have many recipes due to doing much of my smoking whilst sippin' & contemplating.
I do have some dessert recipes that I've been test driving on my family lately.
Got a couple 4lb prime ribs in the freezer....decided today was a good day for smoked prime rib.
I made a wet rub witholive oil, Himalayan pink salt, pepper, thyme, garlic, sage, and rosemary.
Smoked it at 225 till 130 internally.
Did a light torch job on the outside to char the fat and toast the herbs.
Made roasted thyme and garlic mushrooms and asparagus as sides.
Sliced and served..just my son and I, the wife and youngest daughter are still in KS.
Damn, that looks delicious Pennywise827!!!
It was. I'm trying to keep up with @Dub!
LMAO....you just blew away any meal I've ever made.
Top notch results on that prime rib.
Well I am not the best at chicken. I tend to do it too low and slow, so tonight I did it at 300. Much better results.
Probably my favorite chicken rub.
My wife gives 0 cares about size limitations, so I really have to get creative to get em all on there.
Had a plated pic, but site won't upload it.
Anyhow it turned out tasty, and I'll continue smoking em at a higher temp.
Looks really good Wes.
Well got a new cabinet pellet smoker this week. My old smokers smoke box rusted out, so I got to buy a new one...decided I'd like to try a pellet smoker.
Went with a Pit Boss Copperhead 7 as it took 6 full trays and had a smoke only feature for doing cheeses, etc.
Decided on its maiden voyage to put it through the paces....so did 3 different meats.
Cured pork belly to make bacon
Brisket from a cow we went in on.
Well here's what yall are here for instead of my blabbing.
Heard tell a cabinet smoker couldn't give a proper smoke ring....as you can see from the brisket this one doesnt have that issue.
Here's the brisket I just pulled off. Started it Friday night with a cold smoke.
Pennywise827, I've been reading about pellet smokers today.
Any thoughts appreciated. I looked a few Traeger's at a local shop that sells BGE, Traeger and Weber only. My needs are a couple of chickens, a butt or two, few racks but mostly not at the same time. I'm NOT interested in WiFire...want it to be easier but not that easy.
Well so the things I would take into consideration ( I did too) are budget, size, fuel consumption, warranty, and weather conditions.
I was going to go with the REC TEC as it offered the most space and the best warranty. It's also on the extremely high end of budget at around 1400 the way I wanted it outfitted. It sears, it smokes, it grills, and they have a cold weather cover to use in inclimate temps. It's well built and puts the treagers to shame now that all their metal is coming preformed out of China.
I also liked the Louisianas, and if you want a horizontal pellet grill/smoker they are very well built.
I went with the Pit Boss because of cost (2059 cu. In. Grilling space for 700 bucks) and cold weather smoking. It also has a 60lb hopper...so about 35 hours of smoking before I need to refill it. It seems well built and I already had a small concern Saturday...I called em and in less than 15 minutes they direct shipped me a new control board because I was concerned about fluxuations in temp. It was a minor deal and for the money i couldn't really expect much more, but they did.
Anyhow hope that helps. You can get a smaller pit boss from Walmart for right around 400 I think.
Yeah this has turned into my best cured pork belly yet. Adding the crushed red pepper gives it another layer that pops!
Wes, while I was lusting at brisket (was going to use meats, but that wouldn't sound right), was thinking the same thing, said to myself, wow, that's a big smoke ring. Had to look twice to make sure it wasn't med rare.
That's some good lookn' bacon. Do you have a meat slicer?
FWoo, that's a good lookn' brisket.