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.
Kind o screwed up.
Overslept. Started egg at 7 am
Just sliced brisket at 9:30.
Guess it will be a good labor day brunch at the timber house.
Did finish off a 12 of Stella throughout the day and watered the trees [Reply]
Gonna smoke a meatloaf tomorrow because I thawed this hamburger out Friday and need to use it somehow. Never a bad time time for meatloaf I suppose. [Reply]
At least put some sausage or lamb in with the hamburger
Originally Posted by Pablo:
Gonna smoke a meatloaf tomorrow because I thawed this hamburger out Friday and need to use it somehow. Never a bad time time for meatloaf I suppose.
Originally Posted by Shiver Me Timbers:
Kind o screwed up.
Overslept. Started egg at 7 am
Just sliced brisket at 9:30.
Guess it will be a good labor day brunch at the timber house.
Did finish off a 12 of Stella throughout the day and watered the trees
next time you over sleeo turn down the temp.:-):-):-) You are a lucky man, if it were me they would look like something Edave posted earlier. :-):-):-):-)
Originally Posted by Shiver Me Timbers:
Two 9 LB Beef Briskets at 225. Pulled at 200.
Originally Posted by cooper barrett:
next time you over sleeo turn down the temp.:-):-):-) You are a lucky man, if it were me they would look like something Edave posted earlier. :-):-):-):-)
I over slept. Started 3 hours later than planned so instead of eating at 6:30 it turned out to be 9:30 pm before the meat was ready.
We chowed on it this morning. Smoked Brisket Hash.
I also made 6 lbs of burnt ends. that stuff is like candy [Reply]
Originally Posted by KCUnited:
Also, I implore everyone to give this smoked potato salad a go. I cut and boiled the potatoes as normal then put them on for a hit of smoke at low temps. Proceed to construct as you normally do.
Shit is like crack and might not make it to dinnertime and I actually prefer it the next day.
My Wife and daughter thank you, as do I. We did red white and blue potato salad today. I did the potatoes just as you said and threw them into the mix with some blue cheese, bacon and all the other fixins for the Potato Salad.
You mentioned you like it better the next day, I prefer most of my smoke dishes better the next day, so I am really looking forward to lunch tomorrow!
Originally Posted by 2bikemike:
My Wife and daughter thank you, as do I. We did red white and blue potato salad today. I did the potatoes just as you said and threw them into the mix with some blue cheese, bacon and all the other fixins for the Potato Salad.
You mentioned you like it better the next day, I prefer most of my smoke dishes better the next day, so I am really looking forward to lunch tomorrow!
Rep to you!
Heck yeah, glad to hear it was a success. I'm a bit ashamed I haven't been doing it this way all along.
Man, I wish my wife liked blue cheese. It sounds amazing in a potato salad. [Reply]
Originally Posted by Sorce:
These things are like crack. Drizzled them with olive oil, sprinkled with rub then smoked at 225 for an hour. Stirred every 15 minutes or so. It's going to take restraint not to eat this whole pan.
