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.
Can’t embed on my phone but there are lots of videos out there Nick.
Meat Chirch BBQ and How to BBQ right are a couple of the better ones. Good advice on how big to make the cubes, what they should look like etc. [Reply]
Originally Posted by Buehler445:
Can’t embed on my phone but there are lots of videos out there Nick.
Meat Chirch BBQ and How to BBQ right are a couple of the better ones. Good advice on how big to make the cubes, what they should look like etc.
I second the Meat Church video recommendation. If you haven’t tried their rubs, they are awesome. I bought the “ocho” a few months back. The Holy Gospel rub is the truth. [Reply]
I just smoked then seared a 1/3lb Walmart American Wagua burger, 1 hour smoke, that were $4.lb on Christmas eve. I had prepped some oil and vinegar slaw which I put in the sear pan with cheese and slider bun on the top. Some dammed good eating.
