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 lewdog:
16 hour smoke in the new smoker. So easy!
Damn that looks good, well done. I took the easy way out tonight and gave the smoker a rest. Nine 3/4 pounds monsters and some tasty Mountain Man Scottish Ales from the Front Brew company, up in your old stomping grounds.
Originally Posted by SAUTO:
Holy shit that seriously sounds like a great time.
I love babies.
It was pretty fun. Our son loves the water. I have to hold him up in his float toy but he kicks the entire time like he’s swimming.
Dad got to stay in 4 hours with his friend and have a nice 6 pack of beers. Life is good.
Originally Posted by srvy: :-) Looks perfect great job!
Originally Posted by BigRedChief:
Wow looks like you aced your first smoke in the new Masterbuilt.:-)
I was nervous that my $60 investment wasn’t working right. But nope, this thing worked great. And so easy to use. I may never use my charcoal one again.
Originally Posted by Bwana:
Damn that looks good, well done. I took the easy way out tonight and gave the smoker a rest. Nine 3/4 pounds monsters and some tasty Mountain Man Scottish Ales from the Front Brew company, up in your old stomping grounds.
Shit, haven’t had that. Looks good. I’ll be back in zootown in August. Any chance you’ll be that way? [Reply]
Originally Posted by lewdog:
It was pretty fun. Our son loves the water. I have to hold him up in his float toy but he kicks the entire time like he’s swimming.
Dad got to stay in 4 hours with his friend and have a nice 6 pack of beers. Life is good.
I was nervous that my $60 investment wasn’t working right. But nope, this thing worked great. And so easy to use. I may never use my charcoal one again.
Shit, haven’t had that. Looks good. I’ll be back in zootown in August. Any chance you’ll be that way?
Hit me up before with the dates and I'll see if I can make it happen. I know I will be up at Flathead the first week of August. [Reply]
Originally Posted by lewdog:
I was nervous that my $60 investment wasn’t working right. But nope, this thing worked great. And so easy to use. I may never use my charcoal one again.
l used mine for 10 years. Had money for a bigger/better one with more bells and whistles but it just gets the job done. No matter the meat. It’s a great workhorse smoker. [Reply]
Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to fuck it up. Give me the goods to hopefully make it great! [Reply]
Originally Posted by lewdog:
Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to fuck it up. Give me the goods to hopefully make it great!
Well here's a couple tips to help.
1. Only buy a packers.
2. Allow at least a couple hours to let the brisket sit tightly wrapped in a cooler after cooking.
3. Don't trim too much off it
Oh and don't pull it too early. Need to let it cook long enough for all that fat to render. [Reply]
Originally Posted by lewdog:
Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to fuck it up. Give me the goods to hopefully make it great!
I’ve become a huge fan of the Dalmatian rub for brisket. Equal parts salt and coarse black pepper and that’s it. It’s the simplicity that makes it so good. The flavor of the meat really shines here.
Don’t get discouraged by the stall. It happens with low and slow cooking with big slabs of meat. Just be patient, and you’ll be rewarded.
Don’t over-smoke. The meat can’t take any more smoke on after about 4 hours, so just keep your heat steady after that.
Like BB said, when you hit target temp, wrap in foil, wrap in towels, and pop in a cooler for a couple hours. To get your bark back, you can go back on the smoker unwrapped or on the grill for a bit.
And use a thermometer. There is no better way to know what your meat is doing than a probe thermometer.
For me, I like to separate the flat and the point at the beginning and smoke separately. That way I can pull the flat when it’s ready and keep on chugging for burnt ends on the point. [Reply]
