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.
Originally Posted by Pablo:
I don't cook on the WSM, just my Weber kettle, but some thoughts:
Nothing wrong with your setup or the heat you were running if you were able to keep that constant temp. I don't run any higher than 250 on a butt. You just hit the stall is my guess. Pork butt is gonna have a stall sometime throughout the cook where the temp just doesn't move, sometimes for an hour plus.
As far as putting it in the oven, there's nothing wrong with that. It's my understanding that the meat won't really take any more smoke on after it gets to roughly 160 anyhow. What you're gonna miss out on is that deep, crusty bark. But it's a worthwhile trade at times.
I've pulled many a butt at the stall, wrapped in foil and finished in the oven. Sacrifice the crust for the ease of cooking in your oven set at 250.
Thanks, after reading you response I looked up stall in smoking and found this great article. I thought the stall was a failure on my part cooking, but it is a common part of smoking. I tried posting for others, but since I new to the message board it would not allow.
Originally Posted by CatinKS:
Thanks, after reading you response I looked up stall in smoking and found this great article. I thought the stall was a failure on my part cooking, but it is a common part of smoking. I tried posting for others, but since I new to the message board it would not allow.
Nah man, just start early. If you want that for supper start it early as shit. If you want it for lunch, night before. When it’s done tent it with foil and put it in a cold oven. When it’s close to time to eat shred that ass and chow down.
Same with brisket. Just roll smoke early and let it rest. [Reply]
I tried the country style ribs on the Big Easy this weekend and it was actually better than expected. Also used the Hard Core Carnivore rub for pork and chicken. It's very similar to the Eat Barbecue rub that I love so much, but no complaints.
Originally Posted by Buehler445:
Nah man, just start early. If you want that for supper start it early as shit. If you want it for lunch, night before. When it’s done tent it with foil and put it in a cold oven. When it’s close to time to eat shred that ass and chow down.
Same with brisket. Just roll smoke early and let it rest.
Originally Posted by BigRedChief:
I never smoked a turkey. This weekend was the time.
If you liked the smoked Turkey, Give this one a shot. My Family loves it:
- Wet Brine for 12 hours refrigerated and covered - 2 cups of whiskey with brine
- Dry Turkey and coat with SPG (Salt, Pepper and Garlic Mix)
- Coat with a poultry rub of your choice
- set smoker to 250 degrees and cook for 30 mins per pound
- After one hour, spray Turkey lightly with mists of water, repeat after the 2nd hour.
- When Turkey hits 140 degree internal temp, generously glaze with a mixture of honey and butter - about 4 tablespoons of honey and 1 stick of butter - repeat this one hour later
- After the internal temp hits 160, Hit the the outer layer of the Turkey with a little Victory Lane BBQ Gold Dust. This just adds a little extra flavor to the meat.
- Pull off at 165 degrees, wrap in foil for 30-45 mins and slice to your delight :-) [Reply]
Originally Posted by ChiTown:
If you liked the smoked Turkey, Give this one a shot. My Family loves it:
- Wet Brine for 12 hours refrigerated and covered - 2 cups of whiskey with brine
- Dry Turkey and coat with SPG (Salt, Pepper and Garlic Mix)
- Coat with a poultry rub of your choice
- set smoker to 250 degrees and cook for 30 mins per pound
- After one hour, spray Turkey lightly with mists of water, repeat after the 2nd hour.
- When Turkey hits 140 degree internal temp, generously glaze with a mixture of honey and butter - about 4 tablespoons of honey and 1 stick of butter - repeat this one hour later
- After the internal temp hits 160, Hit the the outer layer of the Turkey with a little Victory Lane BBQ Gold Dust. This just adds a little extra flavor to the meat.
- Pull off at 165 degrees, wrap in foil for 30-45 mins and slice to your delight :-)
I may have to try that one. I fucking hate turkey, but I figured out how to smoke them Up right and my damned family wants them every thanksgiving.
Originally Posted by Buehler445:
I may have to try that one. I ****ing hate turkey, but I figured out how to smoke them Up right and my damned family wants them every thanksgiving.
That might dress it up some.
I’ve been doing this one for Thanksgiving the last couple years. My Family won’t let me do it any other way. It’s phenomenal [Reply]
Originally Posted by ChiTown:
I’ve been doing this one for Thanksgiving the last couple years. My Family won’t let me do it any other way. It’s phenomenal
Yeah, mine always want smoked turkey and swoon over it. I say fuckem and try different injections and brines and shit, and at the end of the day, it's still...turkey.:-) [Reply]
