Who likes to smoke their meat?
- Thread starter walter
- Start date
Last night, I know it should have been corned beef for Irish Christmas, but lady called for salmon.
Fine. But I’m smoking it.
Slathered in Dijon and brown sugar. Yum
Then this morning I had a whim to make things right.
2.5 hours before the annual JORBA meeting, I decide it’s on.
Frantic shopping trip and some quick prep....
My first time smoking CB.
Pretty damn good.
Looking forward to the hash in the morning, and reubens....
And I love the Traeger. The app makes it dead simple...
Fine. But I’m smoking it.
Slathered in Dijon and brown sugar. Yum
Then this morning I had a whim to make things right.
2.5 hours before the annual JORBA meeting, I decide it’s on.
Frantic shopping trip and some quick prep....
My first time smoking CB.
Pretty damn good.
Looking forward to the hash in the morning, and reubens....
And I love the Traeger. The app makes it dead simple...
Captain Brainstorm
Well-Known Member
Everyone I know with a Traeger and Recteq loves them, try your local Ace. If they don't have one, they'll order it for you. I ended up going with the Egg for the simplicity and flexibility of it and also because once it comes up to temp, it stays there. I'll start a 15lb brisket around 8 at night, go to bed, wake the next morning to the same temp. Whatever you end up getting, invest in a quality thermometer like the Smoke from ThermoWorks. The system will only be as good as its weakest link.
Kind of a smoked/reverse sear leg of lamb.
Smoked with apple for 2 hours at 250 then seared at 650 for 2 minutes per side.
Smoked with apple for 2 hours at 250 then seared at 650 for 2 minutes per side.
ekuhn
Well-Known Member
Dont worry about that cheap paint flavor. Only causes cancer in 3 states.
I'm pretty much completely incompetent when it comes to the charcoal grill but I did manage to make some brisket that turned out really well (by cheating).
36 hour sous vide at 155 degrees. Finish on the grill at 275-300 degrees with wood chunks thrown on the hotter side. My temperature control sucked, so it started way above 300 and then was a challenge to keep from dropping below 275 but I'm still happy with the results. Recipe courtesy of:
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www.seriouseats.com
36 hour sous vide at 155 degrees. Finish on the grill at 275-300 degrees with wood chunks thrown on the hotter side. My temperature control sucked, so it started way above 300 and then was a challenge to keep from dropping below 275 but I'm still happy with the results. Recipe courtesy of:
Sous Vide Smoked Brisket Recipe
Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.
ekuhn
Well-Known Member
You need a rib rack or two!
qclabrat
Well-Known Member
Lol, already have 4 of them and use them regularly with larger St Louis racks. Also I've found that the rack layout doesn't come out as even as done flat.
this is a function of using the kettle to smoke. move to a bullet!
or.....drum roll
Spitfire Super Spacer - Etsy
This Grill Tools item by SpitfireGrilling has 220 favorites from Etsy shoppers. Ships from Canada. Listed on Jan 11, 2024
www.etsy.com
this is a function of using the kettle to smoke. move to a bullet!
or.....drum roll
Spitfire Super Spacer - Etsy
This Grill Tools item by SpitfireGrilling has 220 favorites from Etsy shoppers. Ships from Canada. Listed on Jan 11, 2024
Hmm, now that looks interesting...
Captain Brainstorm
Well-Known Member
Skip the bullet go straight to an Egg or some other sort of Kamodo-style smoker. Its a game changer, easy to use and holds temp so well. Yes, they're expensive, but If you're regularly smoking $50-100 of meat, its worth it. If you're serious about smoking, you're going to end up at an Egg or Traeger eventually anyway. Can easily smoke a 16lb brisket for 18hrs without a reload. Take care of it and its a life-time investment.this is a function of using the kettle to smoke. move to a bullet!
or.....drum roll
Spitfire Super Spacer - Etsy
This Grill Tools item by SpitfireGrilling has 220 favorites from Etsy shoppers. Ships from Canada. Listed on Jan 11, 2024
OddTrickStar
Well-Known Member
Love the Traeger! We picked it up last fall. Got the ribs down good, pork shoulder i now know I need to start it at midnight or earlier next time. Still need to try a brisket but I make birria with short ribs in a Dutch oven and it’s quite addicting.
Burgers smoked in the Traeger and then seared on the flat top is quick and easy, either right away or after stashing the smoked Pattie’s in the fridge. It’s the best burger, just awesome.
Found a use for my gas grill though and the timing was good because the soft cover that came with the Blackstone was now leaking through.
That Char Broil grill was the worst anyway.
Burgers smoked in the Traeger and then seared on the flat top is quick and easy, either right away or after stashing the smoked Pattie’s in the fridge. It’s the best burger, just awesome.
Found a use for my gas grill though and the timing was good because the soft cover that came with the Blackstone was now leaking through.
That Char Broil grill was the worst anyway.
