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.
What you see is a split chuck roll roast, seasoned then folded in half and frozen, put on at 34 degrees. What you are looking at is Chuck eye roll but only a section of it.
It was smoked about 15 hours and removed at 180 chilled overnight then slices i nto 1/4'sliced. The bottom of this was 1/2 of the underblade or chuck flat and it has even better flavor and marbling and is really a faux brisket flat. [Reply]
Originally Posted by cooper barrett:
What you see is a split chuck roll roast, seasoned then folded in half and frozen, put on at 34 degrees. What you are looking at is Chuck eye roll but only a section of it.
It was smoked about 15 hours and removed at 180 chilled overnight then slices i nto 1/4'sliced. The bottom of this was 1/2 of the underblade or chuck flat and it has even better flavor and marbling and is really a faux brisket flat.
Just buy a chuck roast and smoke it. It want to shred if you try to slice without let set in fridge. I kinda like to shred put on a hogie bun reminds me of a good old Rosedale BBQ beef on a bun. [Reply]
yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.
No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.
I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.
Originally Posted by srvy:
Just buy a chuck roast and smoke it. It want to shred if you try to slice without let set in fridge. I kinda like to shred put on a hogie bun reminds me of a good old Rosedale BBQ beef on a bun.
Originally Posted by cooper barrett:
yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.
No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.
I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.
I love Rosedale my favorite sauce and the hand-cut crinkle fries are the bomb. [Reply]
Originally Posted by cooper barrett:
yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.
No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.
I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.
Ummmmmmm going to have to get one of these. [Reply]
Never thought I'd do it as I've always considered myself a bbq purest but I bought a Recteq pellet smoker this week. Used it a couple times this weekend, ribs and chicken wings. Both came out just as good if not better than I've ever made on my WSM and my offset. And with the convenience its going to be hard to use either one of those again.
Anyone have any pellet recommendations? I used oak and cherry from Bear Mountain because I got a buy one get one free deal and they worked well but wondering what everyone's favorite brand is. Also what is a good price per pound? [Reply]
When I get old,I'll put a pellet smoker on my patio, until then, real wood followed by charcoal or it's not BBQ.
I do have a Davy Crockett by Green Mountain Grills on my RV It serves a great purpose in such a small space. I buy Rural King Competition Blend.
Originally Posted by candyman:
Glad someone bumped this thread.
Never thought I'd do it as I've always considered myself a bbq purest but I bought a Recteq pellet smoker this week. Used it a couple times this weekend, ribs and chicken wings. Both came out just as good if not better than I've ever made on my WSM and my offset. And with the convenience its going to be hard to use either one of those again.
Anyone have any pellet recommendations? I used oak and cherry from Bear Mountain because I got a buy one get one free deal and they worked well but wondering what everyone's favorite brand is. Also what is a good price per pound?
