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.
Never done it but I’ve had smoked tri tip. It was fucking amazing. I saw a video on it on YouTube. I’ve wanted to try one but I’m chicken shit. [Reply]
Originally Posted by Buehler445:
Never done it but I’ve had smoked tri tip. It was ****ing amazing. I saw a video on it on YouTube. I’ve wanted to try one but I’m chicken shit.
I'm seriously thinking about trying it this week. Maybe first cheat by sous vide, then smoking it at really low temp for a few hours. The London broil thing I'm still on the fence. Normally I just rub on some salt, pepper and garlic then grill it medium-rare on the rare side. Make a rarebit sauce and slice that sucker up thin over a piece of Texas toast. Deep fried spinach chips on the side and have at it. [Reply]
Originally Posted by Megatron96:
I'm seriously thinking about trying it this week. Maybe first cheat by sous vide, then smoking it at really low temp for a few hours. The London broil thing I'm still on the fence. Normally I just rub on some salt, pepper and garlic then grill it medium-rare on the rare side. Make a rarebit sauce and slice that sucker up thin over a piece of Texas toast. Deep fried spinach chips on the side and have at it.
Can’t embed from my phone but these guys typically don’t lead me astray.
It's going to be a little nippy out but I'm going to fire up the smoker today and smoke some yard bird. I have a whole chicken, some chicken quarters and then some bone in thighs. With the thighs I'll make Cupcake Chicken. Chicken is not a long cook but it's time to get it all in the a brine or marinade.
Meal prepping some carne asada. Love love love skirt steak. Healthy rub of of adobo seasoning, juice of 2 limes, splash of oil in a ziplock freezer bag. Let sit in the fridge for a couple hours. Grill over high heat and its good for tacos, over rice, with eggs for breakfast, by itself. You name it.
Originally Posted by philfree:
It's going to be a little nippy out but I'm going to fire up the smoker today and smoke some yard bird. I have a whole chicken, some chicken quarters and then some bone in thighs. With the thighs I'll make Cupcake Chicken. Chicken is not a long cook but it's time to get it all in the a brine or marinade.
Smoked until it hit 162 and then wrapped and finished in the oven so I could nap. Came up to temp pretty quick and it's all shredded and done 11 hours in. Waiting on the beans now.
