I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by KCTitus:
nice...curious about the rub...
They were preseasoned. Got them at the store. Some kind of citrus rub. I used oak and roasted them at about 325 for a couple hours. I generally won't do a long smoke with poultry, as it can soak up the smoke flavors like a sponge, and be a bit overpowering. [Reply]
Man, that tri tip looks great. Oh and the deck and all is nice too! Congrats on getting your outdoor space (and extension of your sanity) back. [Reply]
Originally Posted by Pablo:
Man, that tri tip looks great. Oh and the deck and all is nice too! Congrats on getting your outdoor space (and extension of your sanity) back.
Thanks, dude. I've been salivating at y'alls work. Cooking inside just isn't the same. [Reply]
Doing some chicken quarters for today, and a pair of pork lions to save and bring to a friend's house tomorrow for dinner since she just had a knee replacement. [Reply]
Dartgod should have posted those in a girly picture thread. Those are some damn fine looking butts. I did some ribs, chicken thighs and salmon. All turned out good. Probably the best cupcake chicken I've done so far. I bit right through the skin and it didn't pull at all. I'm not posting pictures of them. Rib and chicken pics look the same after a point but I thought I done good.
There's was one mishap though. I was going to make some pit beans but I was pretty busy with the three proteins so I was behind on the beans. I got them in the smoker for 2 and a half hours then I pulled them and they were not done. The beans were not tender. Hell they were still hard. I looked at the wife and I was like "why"? The it hit me. After soaking the beans for 18 hours there about when I pulled them out of the fridge I forgot to boil them.:-):-) There's just no way to save that. [Reply]
Doing a brisket (just the flat) and some beef back ribs tomorrow. Loving my new offset, there was a learning curve but my last smoke I was able to keep a consistent temp across the chamber for 8+ hours without having to babysit. [Reply]
