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 GloryDayz:
Wait, what? C'mon my friend, what the hell, even my go-to beer is Coors Light. Mow the lawn (like I just did), one a stupid-hot and humid day (today), and there's nothing better that sitting down with new-dog, giving her a bowl of cold water and drinking a crazy-cold Coors light. Because I like and respect you, don't be a beer snob, because beer snobs are some of the worst people in the world.
And you know I'm a Guinness (beer), and Kraken (rum) man, but they aren't all I stock.
Totally agree bruh. Like I said, I can't do Bud Light, I won't bash people for drinking it. It just doesn't settle well in my guts. When I lived in bachelor pad, us fellas would drink Miller High Life. I still enjoy a good 32 oz MHL frosty cold. [Reply]
Originally Posted by GloryDayz:
Wait, what? C'mon my friend, what the hell, even my go-to beer is Coors Light. Mow the lawn (like I just did), one a stupid-hot and humid day (today), and there's nothing better that sitting down with new-dog, giving her a bowl of cold water and drinking a crazy-cold Coors light. Because I like and respect you, don't be a beer snob, because beer snobs are some of the worst people in the world.
And you know I'm a Guinness (beer), and Kraken (rum) man, but they aren't all I stock.
I have no problem with that. Mostly just pitching him shit.
I drink plenty of shitty beer at home. If I go out, I'll usually order something a bit more than bottom shelf beer though, otherwise I might as well be at home drinking. [Reply]
I'm trying something new today and smoking a couple of Beef chuck roast. Basically doing them just like you would a pork butt but when done I will pull them and wrap them and let them sit in a cooler for 3 hours or so.
Also I am drinking a home brewed all Citra IPA. It has some pow to it. [Reply]
Originally Posted by Marcellus:
I'm trying something new today and smoking a couple of Beef chuck roast. Basically doing them just like you would a pork butt but when done I will pull them and wrap them and let them sit in a cooler for 3 hours or so.
Also I am drinking a home brewed all Citra IPA. It has some pow to it.
Originally Posted by Marcellus:
I'm trying something new today and smoking a couple of Beef chuck roast. Basically doing them just like you would a pork butt but when done I will pull them and wrap them and let them sit in a cooler for 3 hours or so.
Also I am drinking a home brewed all Citra IPA. It has some pow to it.
I tried that a couple weeks ago. Reccomend getting all the way up to 195 or so...i had a crowd that was hungry and set dinner time. pulled at 180 and wasn't great...pretty good the next day though.
Originally Posted by kstater:
I tried that a couple weeks ago. Reccomend getting all the way up to 195 or so...i had a crowd that was hungry and set dinner time. pulled at 180 and wasn't great...pretty good the next day though.
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I smoked to an internal temp of 200F and then pulled them and wrapped them in foil and towel and put them in a cooler for 3 hours.
They cam out falling apart and absolutely delicious. One of the best things I have ever made on my smoker.
Originally Posted by Marcellus:
I smoked to an internal temp of 200F and then pulled them and wrapped them in foil and towel and put them in a cooler for 3 hours.
They cam out falling apart and absolutely delicious. One of the best things I have ever made on my smoker.
Inbeatable for $18 worth of meat.
I cut one up and left the other In foil.
Excellent man it looks so good gonna have to try dat for shore! [Reply]
Originally Posted by Marcellus:
I'm trying something new today and smoking a couple of Beef chuck roast. Basically doing them just like you would a pork butt but when done I will pull them and wrap them and let them sit in a cooler for 3 hours or so.
Also I am drinking a home brewed all Citra IPA. It has some pow to it.
Originally Posted by Marcellus:
I smoked to an internal temp of 200F and then pulled them and wrapped them in foil and towel and put them in a cooler for 3 hours.
They cam out falling apart and absolutely delicious. One of the best things I have ever made on my smoker.
Inbeatable for $18 worth of meat.
I cut one up and left the other In foil.
Looks great, but I'm betting the IPA is better. [Reply]
Originally Posted by Fire Me Boy!:
Wife wants me to smoke a pork butt this weekend. So I will. Hopefully I don't burn the place down, I know pork butts are dangerous.
What time is dinner? Do you have a preference in wine? [Reply]
