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:
Smoking some ribs in my cheater electric, doing a Memphis-style dry rub this time with vinegar mop every hour and a half or so. Made them this way last time and it was a nice change over the the method I normally use.
I did a Dalmatian rub on the brisket. Never done it like that before. [Reply]
Originally Posted by Fire Me Boy!:
Those are the two I got into a bit of evaluation paralysis on. I honestly don't think you can really go wrong with either one. I love this guy says "do both!" :-)
Sorry, hockey called...
I have six grills.. I don't have a shit-ton of pricy hobbies so if kinda buy what I want. And few really care if I spend some coin on something they'll love the outcome from!
Given the temps, this seems like the in-between of a 190-200 degree smoker, an oven, and a grill.
When you hang ribs, does the end closer to the coals get cooled more? [Reply]
Originally Posted by GloryDayz:
Sorry, hockey called...
I have six grills.. I don't have a shit-ton of pricy hobbies so if kinda buy what I want. And few really care if I spend some coin on something they'll love the outcome from!
Given the temps, this seems like the in-between of a 190-200 degree smoker, an oven, and a grill.
When you hang ribs, does the end closer to the coals get cooled more?
Miraculously, no. Even though it's physically closer to the coals, the way the heat moves, everything gets very evenly cooked. [Reply]
Originally Posted by MTG#10:
Smoking some ribs in my cheater electric, doing a Memphis-style dry rub this time with vinegar mop every hour and a half or so. Made them this way last time and it was a nice change over the the method I normally use.
It's not cheating... It's just a different method. I came to that conclusion once I got mine and I realized I was working my ass off, adding to the issue because I don't like coals on the deck, and this wonderful solution was sitting there waiting for me the whole time.
I have plenty of charcoal, gas, and wood grills. I can hold my own using those technologies, but I'm 100000000000% with my electric smoker when I'm not feeling the need to show-off my charcoal skills.
Originally Posted by GloryDayz:
It's not cheating... It's just a different method. I came to that conclusion once I got mine and I realized I was working my ass off, adding to the issue because I don't like coals on the deck, and this wonderful solution was sitting there waiting for me the whole time.
I have plenty of charcoal, gas, and wood grills. I can hold my own using those technologies, but I'm 100000000000% with my electric smoker when I'm not feeling the need to show-off my charcoal skills.
Try this for fun...
I stopped caring about "cheating" awhile back myself. Is it good food? Then I don't care. [Reply]
Originally Posted by Fire Me Boy!:
Miraculously, no. Even though it's physically closer to the coals, the way the heat moves, everything gets very evenly cooked.
I might modify my electric bullet soon. I have no issues drilling some holes in the dome top for the bars, and it'll make hanging the racks interestingly wonky, but what the hell.. [Reply]
Originally Posted by GloryDayz:
I might modify my electric bullet soon. I have no issues drilling some holes in the dome top for the bars, and it'll make hanging the racks interestingly wonky, but what the hell..
Just buy a PBC. You have six grills, why not seven? :-)
We had to extend our back patio the last time I added. But I only have four. [Reply]
Today I'm doing some ribs, pork terderloin, chicken thighs and a couple ropes of sausage, plus a pot of hickory smoked bbq beans with ground pork tenderloin in the beans. My nipples explode with delight. First fire of the season in my Weber GSM bullet smoker. [Reply]
