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 philfree:
I haven't done a cook in a long time but today is the day. I'm smoking a butt for tomorrows game and since I'm using all that wood I might as well fill the smoker up. So I'll throw on a couple slabs of ribs and a big salmon filet as well. I'll use my go to wild cherry and hickory for the smoke and then once wrapped after the salmon is pulled off I'll use some oak just for heat.
Tomorrow I'm going to do my version of a 'You Are Smoking' which is from the menu at Black Sheep here in Springtown. Pulled pork over smoked fries. Mmmm...
Cherry/apple and hickory is my go-to smoke. [Reply]
Gots me four ribeyes going over coals later, with loaded mashed potatoes and a nice caesar salad... but dear lord beef prices are through the ROOF :-) [Reply]
Originally Posted by GloryDayz:
Nice... Care to pass along how you do yours?
Sure, take it out of the package and soak it 30 mins in the sink, changing the water at 15. Then put it in a pot filled with water and let set in the refrigerator overnight.
The rub was fresh black pepper, garlic powder and fresh ground coriander.
Put on at 225 until 165, since this was a trimmed flat I wrapped in foil at this point and took it up to 203 and tested for probe tenderness.
Let rest on the counter for an hour then bag it and put it in the fridge. I sliced it cold and then used the SV to reheat. Sometimes i'll get out the meat slicer to go thinner. [Reply]
Recently had a tuna and egg salad sandwich on smoked bread that completely fucked with my mind. If my eyes were closed I would have thought I was eating a burger that was falling apart. That is a definite next to do on my list. [Reply]
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Originally Posted by kstater:
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