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 BryanBusby:
Shit happens. I did it that way for the longest time because you'd see all the pics of people with the neat shit sliced brisket on the tray.
Normally I wouldnt slice all at once but that was a 4.5 lb flat so most was eaten in a day and half.
What drys it out most is the fridge. Loosely wrapped in a dehumidifier like the fridge really does a number on it.
Pro tip slice servings for a day in food saver cold cut storage or vacuum seal and slicing problem solved.
The rest is important and do not rest on tray in open like steak. Tightly wrap in foil with towel around and into cooler just big enough to hold. Also rest it 2 to 4 hours in cooler. I always shoot for 4 hours it will stay a perfect eating temp. [Reply]
Smoked meatloaf is really the only way I like it. I do mine in a foil pan and it gets plenty of smoke with a nice crust on top.
I'm doing one tomorrow as well. My plan is to smoke it like I normally do but let it sit in the fridge overnight and on Sunday cut it into smaller pieces and pan sear all sides then place on top of my newfound love of cheese grits. I make a non-sauced, more savory meatloaf, so I'm hoping it pairs well. [Reply]
For the 4th smoked Brisket as the main piece, as well as some less expensive Ribs and Sausage. Brisket turned out decent, a bit tough but good flavor, Ribs and Sausage did OK too. Not bad for my first time smoking in over 5 years. Plenty to grow on too. Next up Smoked Beer Can Chicken. [Reply]
Originally Posted by KCUnited:
Smoked meatloaf is really the only way I like it. I do mine in a foil pan and it gets plenty of smoke with a nice crust on top.
I'm doing one tomorrow as well. My plan is to smoke it like I normally do but let it sit in the fridge overnight and on Sunday cut it into smaller pieces and pan sear all sides then place on top of my newfound love of cheese grits. I make a non-sauced, more savory meatloaf, so I'm hoping it pairs well.
