Who likes to smoke their meat?
- Thread starter walter
- Start date
qclabrat
Well-Known Member
Boneless for butts? Haven't done a bone in for some time
OddTrickStar
Well-Known Member
Thawed out the free ShopRite promo turkey breast from Easter, brined it and smoked it on the the Traeger. Came out fantastic even though I left it in a bit too long.
I did the annual big smoke. 16.50 lb Brisket, fifteen hours on the smoker.
I started at 9pm last night after a dry rub, wrapped it at 7am this morning and took off the grill at 12pm. I throw it in a cooler for 1.5hrs, make my own barbecue sauce then slice the flat into thin slabs and chop the point.
It's a lot of work, but damn, there is nothing like smoked brisket. I trim a lot of fat, so it's all quality meat. Happy 4th of July!
I started at 9pm last night after a dry rub, wrapped it at 7am this morning and took off the grill at 12pm. I throw it in a cooler for 1.5hrs, make my own barbecue sauce then slice the flat into thin slabs and chop the point.
It's a lot of work, but damn, there is nothing like smoked brisket. I trim a lot of fat, so it's all quality meat. Happy 4th of July!
Trying a pork loin tonight, along with tried and true chickuns.
Pork loin is maiden voyage.
Per @Shaggz’ advice, brined the loin for about 24 hrs, cider/salt/brown sugar/garlic.
Scored the fatcap to help the brine and rendering. For both chx and pork used tried and true sweet rub, but for binder on the loin, instead of the usual mustard, went maple syrup.
Kinda wishing I had made the roasted jalapeño red onion relish, but ran out of day. Maybe tomorrow for leftovers.
Chickuns will be basted with BBQ and finished on the grill, per usual.
Pork loin is maiden voyage.
Per @Shaggz’ advice, brined the loin for about 24 hrs, cider/salt/brown sugar/garlic.
Scored the fatcap to help the brine and rendering. For both chx and pork used tried and true sweet rub, but for binder on the loin, instead of the usual mustard, went maple syrup.
Kinda wishing I had made the roasted jalapeño red onion relish, but ran out of day. Maybe tomorrow for leftovers.
Chickuns will be basted with BBQ and finished on the grill, per usual.
Things came out pretty great.
Loin was weird, was getting temp differences between the middle and ends of about 10*.
Split the difference and took it when the middle registered 130* (ends around 140*, preferred temp when grilling is 135*).
But with the brining (thanks @Shaggz), every bite was juicy AF.
I’m a believer.
Sides were pesto from the garden and green salad from the farmers market.
Loin was weird, was getting temp differences between the middle and ends of about 10*.
Split the difference and took it when the middle registered 130* (ends around 140*, preferred temp when grilling is 135*).
But with the brining (thanks @Shaggz), every bite was juicy AF.
I’m a believer.
Sides were pesto from the garden and green salad from the farmers market.
knobbyhead
Next off the Island.
Maybe poor man's smoker, but those wings look YUMMY!!
Zaskar
Well-Known Member
Yeah, they turned out great. Apple smoked with a maple buffalo sauce
OddTrickStar
Well-Known Member
Always like an occasional steak but sucked at cooking them any time I tried. Gave up really. I’ve turned that around in the last year once I discovered the reverse sear method.
Now I use the smoker and sear them in an iron skillet or on the flat top. Salt and pepper for the smoker, then sear them in butter with onions and garlic. Smoke the baked potatoes too, finish them in the oven while doing the steaks. Smoked potatoes were a hit. Grabbed these steaks from the popular local butcher but tbh the prepacked ones at Wegmans were better last time. Maybe try marinating them.
Now I use the smoker and sear them in an iron skillet or on the flat top. Salt and pepper for the smoker, then sear them in butter with onions and garlic. Smoke the baked potatoes too, finish them in the oven while doing the steaks. Smoked potatoes were a hit. Grabbed these steaks from the popular local butcher but tbh the prepacked ones at Wegmans were better last time. Maybe try marinating them.
I love the reverse sear method, you went from rookie to pro with that.
I haven’t used the smoker for the first part (oven), but it is in my to-do list.
OddTrickStar
Well-Known Member
It also works great for burgers! It’s become my favorite way to cook them and smoker>fridge>griddle as needed works great too.
qclabrat
Well-Known Member
That looks awesome, which recipe you follow?