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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 10:27 AM 07-02-2017
I smoke at 250 to 270 on a brisket and never foil until I pull at 185 and let rest in coleman wrapped in towels. It will reach 195 just resting I always seem to get decent bark. Did you trim fat?
[Reply]
Buehler445 10:31 AM 07-02-2017
Originally Posted by Inmem58:
What are your temps before you wrap in foil. Do you even wrap at all?
I usually foil at 4 hours when it quits taking smoke.

I don't poke it before I foil it.
[Reply]
srvy 11:21 AM 07-02-2017
Most meats stop taking smoke at 2 hours But I just dont believe in opening the smoker especially for foil and especially with a WSM. With the weber when I need add charcoal on long smokes I have one those fireplace scoop shovel tools fits perfect in the smoke chamber to dump a load quikly. I can keep my heat around 260 with the top full open and the bottom 3 I leave 2 closed and 1 half open.
[Reply]
srvy 11:45 AM 07-02-2017
Inmem did you smoke on the WSM upper or lower grate?
[Reply]
In58men 12:05 PM 07-02-2017
Originally Posted by srvy:
Inmem did you smoke on the WSM upper or lower grate?
I used the upper grate.
[Reply]
srvy 12:23 PM 07-02-2017
Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.
[Reply]
In58men 12:24 PM 07-02-2017
Originally Posted by srvy:
Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.
I'll try that. Do you spray yours with apple cider and apple juice?
[Reply]
Marcellus 12:26 PM 07-02-2017
Just put a 5lb pork tenderloin on the Treager. Going to put it in a pan and add sauerkraut and apples to it the last hour of cooking.
[Reply]
srvy 01:55 PM 07-02-2017
Originally Posted by Inmem58:
I'll try that. Do you spray yours with apple cider and apple juice?
nope i wont open lid once in use a wireless probe
[Reply]
srvy 01:58 PM 07-02-2017
I do use the water pan in KC summer heat and have tryed apple juice in the pant but found no significant difference. Winter smokes I do not use the water pan.
[Reply]
In58men 02:01 PM 07-02-2017
I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f
[Reply]
srvy 02:13 PM 07-02-2017
wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.
[Reply]
srvy 02:16 PM 07-02-2017
Originally Posted by Inmem58:
I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f
Get a maverick or weber IQ wireless probe they work great and you never have to lose your heat again.
[Reply]
Fire Me Boy! 02:16 PM 07-02-2017
Originally Posted by srvy:
wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.


My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours. :-)
[Reply]
srvy 02:22 PM 07-02-2017
Originally Posted by Fire Me Boy!:
My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours. :-)
Hell yes anyday.
[Reply]
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