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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

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.
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[Reply]
srvy 07:02 PM 07-01-2017
I thought 5.99 is pretty decent as its been 10 to 12.00 locally.
[Reply]
Hog's Gone Fishin 07:22 PM 07-01-2017
I live in cattle country so maybe thats the dif
[Reply]
kysirsoze 07:28 PM 07-01-2017
My smoker is going on its maiden voyage on Tuesday. First time I've lived somewhere with a backyard in my adult life. I'm smoking three racks of spare ribs. Pretty pumped about it.
[Reply]
Buzz 07:30 PM 07-01-2017
Originally Posted by Hog Farmer:
I live in cattle country so maybe thats the dif


I thought you were just jacking off the butcher? :-) :-)
[Reply]
Buehler445 07:42 PM 07-01-2017
Hopefully not any belts, chains, or bearings.


[Reply]
Buzz 08:00 PM 07-01-2017
Kinda think belts and chains would be the least of your worries.
[Reply]
Buehler445 08:45 PM 07-01-2017
Originally Posted by Buzz:
Kinda think belts and chains would be the least of your worries.
Not if they are smoking.
[Reply]
Buzz 09:28 PM 07-01-2017
Originally Posted by Buehler445:
Not if they are smoking.



Either way, good with that.
[Reply]
In58men 07:56 AM 07-02-2017
I don't have pics, but the texture was much this time. Very tender and flavorful, only problem I had was there was no bark at all. My WSM tem was around 205-215 for the first 3 hours. I wrapped in foil when my IT got to 150. It was a lot better this time though. Round 3 coming soon, need to find a way to get more bark!?!?!
[Reply]
Buehler445 07:58 AM 07-02-2017
I can't get bark either. Not much help here.
[Reply]
In58men 08:00 AM 07-02-2017
Originally Posted by Buehler445:
I can't get bark either. Not much help here.
What are your temps before you wrap in foil. Do you even wrap at all?
[Reply]
mlyonsd 08:15 AM 07-02-2017
I smoke at around 250 but even that doesn't really produce bark when it is going into foil after 4 or so hours.

I think Tuesday I might try preheating my grill to super hot and searing it a couple minutes on each side before foiling it.

I do that to baby backs but just at the end before serving.
[Reply]
bigdaddychieffan 08:17 AM 07-02-2017
I smoked a brisket on Thursday and we have been eating it ever since. Much of it was really tender but some was a little tougher. Smoked at 220 for 8 hours until internal temp was 200. Any suggestions on how to get it all tender or are just some parts of the brisket tougher?
[Reply]
In58men 08:34 AM 07-02-2017
Originally Posted by bigdaddychieffan:
I smoked a brisket on Thursday and we have been eating it ever since. Much of it was really tender but some was a little tougher. Smoked at 220 for 8 hours until internal temp was 200. Any suggestions on how to get it all tender or are just some parts of the brisket tougher?
I did the Texas crunch method, triple foil when it hits 150 and pull at 190-200 and rest for over an hour. I had about 5 slices last night all tender.
[Reply]
KCUnited 08:35 AM 07-02-2017
Put it back on for a bit after the foil and let the bark firm back up.
[Reply]
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