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.
Nothing crazy, just three smallish chuck eyes rubbed down with olive oil and Montreal seasoning… throw in potato salad, fresh sweet corn and sliced garden tomato for some easy summer fare [Reply]
Trying to dial in my wing game. Think I've settled on:
Rinse, pat dry with paper towel then set on a rack in fridge for a min of 3 hours to dry out. Then add corn starch to the rub to help get them extra crispy.
Now its between the air fryer or the grill for cooking. So far I'm leaning grill as I like the added char/grill flavor but would likely go air fryer for the convenience on a week night or wintery day.
I also tossed them in a homemade sauce that included my own jalapeno hot sauce, butter, and agave nectar for a little sweet/heat.
yep; this was a game changer for me when I discovered it / learned of it a few years back.
hell, I'll do a coat of just cornstarch and rub in a shaker, then direct into the air fryer and they turn out great; like fried chicken. definitely helps crypts up the skin a bit. [Reply]
Originally Posted by lewdog:
My staff spoiled me for my birthday.
I’m going to smoke a pork butt as a thank you lunch for them.
Give me your best technique with my electric Masterbuilt smoker.
Without digging out my wifes paper, I think this is close to what I use.
I'm a pussy and smoke it 3 hours foil it and forget it. Get it over 200, rest it for an hour and pull it.
Courtesy of CDCOX
1/4 cup black pepper
1/3 cup paprika
1 T kosher salt
2 T sugar (I use turbinado sugar becuase it doesn't burn, you could omit it all together)
1 T each of chilli powder, garlic powder, onion
1 t cayenne [Reply]
