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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]
BryanBusby 07:12 PM 06-15-2018
Originally Posted by Fire Me Boy!:
Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.
For brisket? Not really.

That shouldn't be a problem unless either your smoke level is too strong or you're like using mesquite.
[Reply]
BryanBusby 08:18 PM 06-15-2018
Originally Posted by BigRedChief:
Always get a fruit wood in there. I never go with one type of wood for a whole smoke.

Oak/Hickory etc then add in some Apple/Cherry etc.
It depends what kind of wood I'm using. I like letting hickory ride on its own merit, but you can't be overbearing with it.

Originally Posted by lewdog:
I've also got apple, pecan and cherry. Thoughts?
Pecan is a really good general purpose flavor, IMO.
[Reply]
GloryDayz 08:29 PM 06-15-2018
Originally Posted by lewdog:
I've also got apple, pecan and cherry. Thoughts?
You know you had morning wood too!

Ha...

Enjoy man, Hicory, Apple, and Cherry ought to do you just fine...
[Reply]
lewdog 08:44 PM 06-15-2018
I love you all.
[Reply]
BryanBusby 08:47 PM 06-15-2018
I love me too

I think you'll do fine from any choice of the 3 you gave. The only time I've had real issue with smoke quality was when I had no idea what I was doing with Mesquite.
[Reply]
Buzz 08:59 PM 06-15-2018
I only use apple wood, apple juice in the water pan with water and apple juice spritzer in a bottle from the Dollar Store. You can add some beer with the apple juice in the spritzer. Just say'n, to each his own, always good to see what others do.

Sent from my LGLS775 using Tapatalk
[Reply]
lewdog 08:03 AM 06-16-2018
Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
[Reply]
GloryDayz 09:51 AM 06-16-2018
Originally Posted by lewdog:
Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...
[Reply]
lewdog 09:55 AM 06-16-2018
Originally Posted by GloryDayz:
Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...
Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.
[Reply]
GloryDayz 10:07 AM 06-16-2018
Originally Posted by lewdog:
Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.
Attaboy..
[Reply]
lewdog 12:35 PM 06-16-2018
6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.
[Reply]
GloryDayz 02:38 PM 06-16-2018
Originally Posted by lewdog:
6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.
Yeah, at this point you're just looking to melt the toughness, it's slow, but very well worth it.
[Reply]
BryanBusby 02:43 PM 06-16-2018
Originally Posted by lewdog:
Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
We told you not to panic when this happens lol
[Reply]
Nickhead 06:14 PM 06-16-2018
only because i stumbled onto some pork ribs with some meat on them, i am doing four slabs and two pork roasts, cherry and apple wood.

one roast is garlic olive oil lathered with cajun rub.

the other is a spice blend 'bbq spices' i got at the markets a while back.

and the ribs are kc style dry rubbed (probably gonna do the stubbs q since i got some yesterday) :-)
[Reply]
Buehler445 06:45 PM 06-16-2018
LEW - How was your brisket you didn't invite me to eat? Dick :-)
[Reply]
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