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 JASONSAUTO:
There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn
Damnit. Had an excellent smoke going on a pork shoulder then made a rookie mistake and never covered it up. Hit a stall halfway through and damn thing took so long I had to take it off the grill at 155. [Reply]
Awesome. When I was a kid a couple different times we pulled a hog out of the pen, plugged it in the head, bled it, skinned it and cooked it in a big cooker that was once an NH3 tank. We used just charcoal (if CP was around I would have thrown in some wood chunks, at least) and it was wholly magnificent. No marinade, no injection, no wood chunks, no rub, no nothing. Just charcoal, fire and hog. It was mind bogglingly glorious. Enjoy Iowanian. [Reply]
I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).
Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work.
Brisket is $8/pound down here, so fuck that. [Reply]