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.
I got it on at about 6 am and pulled at 195 right at 2 pm 270* steady so 8 hrs. Thats the fastest I have got one done at 270. I was a little apprehensive so I checked with a Taylor I know is dead on and it just cooked like a bat out of hell. I know it was gonna be good just they way the meat sprung back to my thumb print and the prob just melted into the meat. That corner was tender and juicy. Its in a cooler resting I will slice in about three hours and pull the pork then pack it for the trip. [Reply]
I forgot no paper wrap or Texas crutch just a drip pan at bottom of WSM no water and resting on bottom rack with pork picnic above. Just like i see at 100s of bbq contests ive attended while my buddy judges them.
They dont tell you much but you can see a lot. Used hickory just like the oldtimers do for the most part with beef. Oh wait I am an oldtimer now since I have been smoking since I bought my Mom a Brinkman water smoker when I was 14 I am 60 now. Mom put me in charge of the smoking I think she didnt like her gift but I sure did. [Reply]
Originally Posted by srvy:
I forgot no paper wrap or Texas crutch just a drip pan at bottom of WSM no water and resting on bottom rack with pork picnic above. Just like i see at 100s of bbq contests ive attended while my buddy judges them.
They dont tell you much but you can see a lot. Used hickory just like the oldtimers do for the most part with beef. Oh wait I am an oldtimer now since I have been smoking since I bought my Mom a Brinkman water smoker when I was 14 I am 60 now. Mom put me in charge of the smoking I think she didnt like her gift but I sure did.
No water huh? Interesting, I planned on using water. [Reply]
Originally Posted by Inmem58:
No water huh? Interesting, I planned on using water.
Its easier to keep the fire hot and consistent since I was going to do a higher temp smoke to nudge this brisket on since it so fricking humid and hot out. If I wanted a pretty pink ring Id use water and smoke between 220 and 230. It still eats good and I had 3/4 or less of charcoal so I didnt want to boil water and burn up fuel. [Reply]
Originally Posted by srvy:
Got up 4 am and smoke a 10lb brisket and small pork picnic shoulder. We are heading to lake later and figured to get a jump on a few things so we are not scrambling when we get there and can relax.
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Based on the way the Royals are playing I should have stayed at the lake tonight... [Reply]
I am prepping to fire up the smoker in the morning. I will do a Pork Butt, some Ribs, a Tri Tip and some shrimp. Thought about a Meat Loaf but went with the Tri Tip instead. That ought to get me through the week. [Reply]
Well my first packer brisket came out fairly decent. Still no bark, but overall it was really good. 13 lbs about 13 hours using butcher paper at 150 IT. Pulled at 190.
Originally Posted by srvy:
Looks good 150 is very low and slow. Probably wont get much bark unless you unwrap bring temp up last hour.
Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day. [Reply]
