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.
Gout four little chuckeye steaks with a yet to be determined seasoning, and four small Atlantic lobster tails going on the grill later... tails will be rubbed with olive oil and fresh cracked pepper
Finished 43 pounds of bacon today. 4 whole bellies were cured 5 days, dried 3 days then hung in smokehouse and cold smoked 13 hours with apple and cherry wood, let hang 48 hours and sliced and vac packed today. Bacon amazingness [Reply]
Originally Posted by HonestChieffan:
Finished 43 pounds of bacon today. 4 whole bellies were cured 5 days, dried 3 days then hung in smokehouse and cold smoked 13 hours with apple and cherry wood, let hang 48 hours and sliced and vac packed today. Bacon amazingness
Duuuuuuuuuude.
Awesome.
Side note: one drawback to living in town is I can’t build myself a smokehouse. [Reply]
Originally Posted by philfree:
I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.
That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow.
I changed my rub a little and didn't use the Misty's at all. I added some chipotle, smoked paprika, Mexican chili powder, garlic powder, onion powder, brown sugar and cayenne pepper. It's On!
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The Pit
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I just had the butcher get my a brisket and when unwrapped it I didn't like it so much. The point was covering almost the whole flat so I separated it. I'm going to have to find a new source for some of the meats I smoke. [Reply]
Originally Posted by philfree:
I also added some coffee in the rub.
About 4 hours in
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I put that little point on about 3 hours after the flat that's why it's not as dark. It shouldn't take long to smoke that little thing.
Don't forget to preheat your splits so they catch fire cleanly so you don't get dirty smoke.
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Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub. [Reply]
Originally Posted by Coogs:
Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub.
Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.
Here's the finished flat.
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The point.
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Some slices and the burnt ends.
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The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring. [Reply]
Originally Posted by philfree:
Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.
Here's the finished flat.
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The point.
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Some slices and the burnt ends.
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The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.
So I've been doing pork belly burnt ends, then pulling them for sandwiches. My lord, I'm sure they are unhealthy as hell, but god they are good. [Reply]
Originally Posted by Hoover:
So I've been doing pork belly burnt ends, then pulling them for sandwiches. My lord, I'm sure they are unhealthy as hell, but god they are good.
Sounds good. I've never smoked a pork belly but it's on my to do list. [Reply]
