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:
That looks really nice srvy. Can't see it unless you click on the link though so something is jacked up.
I smoked an eye of round roast I have in the fridge to shave for roast beef sandwiches today.
Yeah I used small and tried to download from the phone using CP insert image both pics stalled at 34% so I used insert media attachment. I have this problem often from the pixel 7 pro even on its lowest picture setting. [Reply]
I don't smoke as much as I used to but I'm smoking a butt and some ribs today. I'm off to a rough start as the butt wasn't all the way thawed. It's just going to take longer. Then on the ribs, well, ever since the scamdemic every thing sucks. The cuts of meet aren't as good, the butcher isn't as good the quality is just not what it was. It'll all get done and it's Q and Q is always good though so......Tally Ho! [Reply]
You’re better off spritzing like crazy and smoking for a few hours to get that smoke flavor and bark while finishing it in the oven wrapped. Way late in the day to start smoking one now. Of course depending on size you could be alright, very late dinner. [Reply]
Originally Posted by In58men:
You’re better off spritzing like crazy and smoking for a few hours to get that smoke flavor and bark while finishing it in the oven wrapped. Way late in the day to start smoking one now. Of course depending on size you could be alright, very late dinner.
It'll be a long day. We'll have ribs today and pulled pork tomorrow and the rest of the week. Butt was on at 9:00 AM so by midnight it'll be pulled and put in the refrigerator. [Reply]
Ribs are wrapped and the first beer is the bestest.
Im'a going to make some sauce here in a bit. They invented that Alabama White Sauce some years back. I tried some once and it was the nast. Tasted like watered down rancid mayo. I'm making my patented sauce and I call it Ozark Black Sauce. Lot's of black berries around these parts and I love black berry jam so black berry is why it's black. Derp! Ozark Black Sauce with a hint of Cherry and Habanero. MMmmmmm! [Reply]
Woke this morning and checked the front page of youtube to check out what was new. Right off the bat, I see Harps BBQ in Raytown. For my money, it Blows away any place in Western Mo and Easter Kansas. If you are near try it out but beware its one of those places that run out of things best to get there early.
Originally Posted by srvy:
Woke this morning and checked the front page of youtube to check out what was new. Right off the bat, I see Harps BBQ in Raytown. For my money, it Blows away any place in Western Mo and Easter Kansas. If you are near try it out but beware its one of those places that run out of things best to get there early.
Something I guess I am not used to yet is all these cheater burnt ends. Scotts I went to and this place they're calling cubed point a burnt end. Am I missing something? I know it is easier but it's not a fucking burnt end! [Reply]
I'm an hour out on this 8 lb butt maybe a little less. It's been an all day sucker! The ribs were good along with corn on the cob and canned baked beans.
I was planning on getting to bed at midnight but I won't make that unless I do a long rest on the butt and sleep for 4 hours or so. Why can't I just let it rest in the smoker after the fire burns out? :-)
I brought it in and covered it with towels and let it rest in the oven for... 6 hours. So I pulled it at 5:00 AM... It's turned out to be the best pulled pork I've ever smoked or had. Tender but no mush. Perfect! [Reply]
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