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:
That flat turned out fabulous! Next time I’ll buy whole brisket but I’ll have to separate anyway because my smoker’s too small for whole piece.
Love you.
Yeah, it did. Looked great.
Maybe your man card was restored. I'll have to check with the world wide man card commission for your official status. :-)
Yeah, the color of your rub ingredients and/or sauce contribute to the overall color. Saucing, glazing, spritzing provides the glisten. That's a nice looking spread, Buzz. [Reply]
I'm experimenting with a new (to me) breakfast fatty recipe today to possibly bust out at our annual block party in a couple weeks. It's a rolled sausage stuffed with crumbled up blueberry muffins. Trying to come up with a glaze idea in case it's dry. Getting the smoker lit now.
Originally Posted by lewdog:
That really sounds good to me.
Be right over.
Obviously not the blueberry muffin variant, but the roasted red pepper, green olive, and feta one is a fairly decent low carb snack to have around during the week. I often like to pair it with a runny egg and Joe Esposito's "You're Best" to kick off the work week. [Reply]
Some of you guys have that glistening red look to your meats. What's the secret there? Mine never look like that.
Rub has paprika and chili powder that turns the meat red. The rest is apple wood, apple juice in the water pan and spritz it with apple juice. I finished it off with "night of the living" bbq sauce. Don't no shit about electric smokers, that may be the difference?
Oh, and I only smoked from 4 to 9, wrapped in foil and in the oven at 170 untill 6:30 in the morning. Put it in the fridge and sliced at noon. You might be able to see the smoke ring in the what's for dinner thread, to each his own.
I知 going to try my first brisket on my Traeger next week. Anyone have any good recommendations for one of those leave in prob thermostats? I知 looking at this one.
Originally Posted by Dunit35:
I知 going to try my first brisket on my Traeger next week. Anyone have any good recommendations for one of those leave in prob thermostats? I知 looking at this one.
Originally Posted by Fire Me Boy!:
I壇 point you to more probes. You may only need one now, but later you may be doing chicken and ribs or sausage and need more.
