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 MTG#10:
You're probably right about doing it the same at least the first time. How do you prep your ribs? Do you rub/sit in fridge overnight? I found the apple juice/cider vinegar/sprite idea in my pellet smoker guide but it says to do that for a butt. Wondering if there's any benefit to marinading ribs.
I never do. I slather with thin layer of mustard, rub, then put them uncovered in the fridge overnight.
Your electric is going to be able pretty moist heat, especially if you use a water pan; no spritzing necessary. [Reply]
I also do what FMB suggests and leave my meat uncovered in the fridge. Ribs and steak for sure. I slather mustard, put rub on and have it sit uncovered over night for ribs. [Reply]
Would also suggest you not set any part of your house on fire. We didn't use to have to make this kind of suggestion, but one guy always ruins the fun. [Reply]
Originally Posted by lewdog:
I also do what FMB suggests and leave my meat uncovered in the fridge. Ribs and steak for sure. I slather mustard, put rub on and have it sit uncovered over night for ribs.
I think you taught me all of that. So thanks. Have my parents doing it with the steaks and my mom could not get over that having them in the fridge uncovered didn't dry them out. Once they finally did it, they couldn't believe how much tastier and juicier the steaks would come out. [Reply]
Originally Posted by jspchief:
Google "britu" ribs. Use the rub recipe and the cooking method. You'll love it.
That's the exact recipe Ive used 100 times in my WSM I was talking about earlier. Except for the sauce, that sauce sucks. KC Masterpiece w/honey...no thanks. [Reply]
Where does everyone get their smoker wood chunks? Anyone found any good deals? I just paid $9 for an 8lb bag of hickory chunks from Lowe's. Looking around on Amazon and ebay that isnt a bad deal but there's gotta be better deals out there than that. [Reply]
Originally Posted by MTG#10:
Where does everyone get their smoker wood chunks? Anyone found any good deals? I just paid $9 for an 8lb bag of hickory chunks from Lowe's. Looking around on Amazon and ebay that isnt a bad deal but there's gotta be better deals out there than that.
Tomorrow on the Weber Smokey Mountain:
1 Rack St. Louis Style Baby Back Pork Ribs
1 Pork Tenderloin
1 Turkey Breast
3 Chicken Breast
1 Rope Beef Sausage
1 pot of bbq beans [Reply]
Originally Posted by MTG#10:
Where does everyone get their smoker wood chunks? Anyone found any good deals? I just paid $9 for an 8lb bag of hickory chunks from Lowe's. Looking around on Amazon and ebay that isnt a bad deal but there's gotta be better deals out there than that.
i get my hickory chunks from barbecues galore. 30 bucks for a 5 pound bag :-) (hickory is not native to australia, that i know of) [Reply]
Burgers, salted rib eyes, and brined pork chops. Also posted in the dinner thread.
And done.
I don't think I've ever smoked pork chops before. They came out perfect, and the brine did a spectacular job of seasoning them and keeping them super moist.
One of the rib eyes came out a little rare, but the other was perfect. I'll just use the rare one for leftovers so it shouldn't be overcooked once I reheat it. [Reply]
