All Things Smoking (Food)

[Prime LeVan]

Thread to discuss recipes, methods, tips, pics, etc.

Brisket, do you wrap on the stall? Do you use tallow, beer, butter? Mustard binder? What's your rub of choice? Offset, direct or pellet? Trim or leave alone?

I'll start.

I have gotten lazy in my advanced years and use a Traegor offset pellet. Trim, mustard binder, any dry run that looks good (not picky but love peppery flavor). Smoke at 225-250 until I hit the stall, a top coat of tallow and wrap with butcher paper. At 190-195 I take off and place in a cooler for about 5 hours (never under 2). Slice and enjoy.

Give me some of your recipes or post some pics

 

[Prime LeVan]

Some pics of recent smokes. Can't find my brisket but some turkeys, country style ribs and pork butts.

 

[Thrawn33]

Stick burner for about 6 years then moved to pellet smoke...I earned my pitt cred now I relax and enjoy from inside

I fucking hate doing brisket. Lots of effort to make a shiity cut of meat edible...very easy to fuck up, and it costs too damn much for the privilege of eating my time. I do one decent when certain family members request but avoid like the plague. Would rather reverse sear a tri tip in 3-4 hours after a 24 hour salt brine. Better cut, better value, better use of my time.

Pork butts, hams, roasts and ribs I prefer. Pulled chicken is a good one to.

I also smoke cheese and nuts.

Made a smoked simple syrup (for drinks) as well.

 

[Kung Fu Kowboy]

Some pics of recent smokes. Can't find my brisket but some turkeys, country style ribs and pork butts.

I Could Eat

@lsa @Arqueto @helax @BroRogan @Chules @Rawex @Neck&Neck @Pittie Petey @Bobby Boulders

 

[Prime LeVan]

Stick burner for about 6 years then moved to pellet smoke...I earned my pitt cred now I relax and enjoy from inside

I fucking hate doing brisket. Lots of effort to make a shiity cut of meat edible...very easy to fuck up, and it costs too damn much for the privilege of eating my time. I do one decent when certain family members request but avoid like the plague. Would rather reverse sear a tri tip in 3-4 hours after a 24 hour salt brine. Better cut, better value, better use of my time.

Pork butts, hams, roasts and ribs I prefer. Pulled chicken is a good one to.

I also smoke cheese and nuts.

Made a smoked simple syrup (for drinks) as well.

Brisket I did the first time for the challenge. Messed up a couple but the method I use now is pretty fool proof. I usually buy brisket when it is marked down to super cheap too. Have you tried a smoked chuck roast? Pretty cheap alternative.

I smoked a cream cheese dip once with jalapeno jelly but never cheese before. What do you use, cheddar, provolone? Also do smoked mac and cheese on occasion.

I had a pic of a massive meatloaf I did that was surprisingly amazing.

I need that Old Fashion simple syrup recipe too.

 

[Prime LeVan]

I Could Eat

@lsa @Arqueto @helax @BroRogan @Chules @Rawex @Neck&Neck @Pittie Petey @Bobby Boulders

Oh we did

 

[Kung Fu Kowboy]

Oh we did

I think the leftovers got lost in the mail

 

[Prime LeVan]

I think the leftovers got lost in the mail

What are leftovers? I have too many kids for that.

 

[Bobby Boulders]

I Could Eat

@lsa @Arqueto @helax @BroRogan @Chules @Rawex @Neck&Neck @Pittie Petey @Bobby Boulders

I, admittedly, could also eat. Way too much

 

[Kung Fu Kowboy]

I, admittedly, could also eat. Way too much

Went and picked up some chicken tenders and jalapeno poppers for supper..

@Arqueto @helax

 

[Natural Order]

Don't have a smoker but hoping to get one shortly.

Pics looks fantastic.

War meat!

 

[Fedorgasm]

Thread to discuss recipes, methods, tips, pics, etc.

Brisket, do you wrap on the stall? Do you use tallow, beer, butter? Mustard binder? What's your rub of choice? Offset, direct or pellet? Trim or leave alone?

I'll start.

I have gotten lazy in my advanced years and use a Traegor offset pellet. Trim, mustard binder, any dry run that looks good (not picky but love peppery flavor). Smoke at 225-250 until I hit the stall, a top coat of tallow and wrap with butcher paper. At 190-195 I take off and place in a cooler for about 5 hours (never under 2). Slice and enjoy.

Give me some of your recipes or post some pics

I do everything the same until you get to the tallow part. What is that for? And then also I don't leave it in a cooler for 5 hours. Is that how long it needs to rest too absorb juices?

 

[Fedorgasm]

Don't have a smoker but hoping to get one shortly.

Pics looks fantastic.

War meat!

Go to estate sales. Old men buy super nice smokers then die. I got traeger in near new condition that way for less than half the price of a new one.

 

[Thrawn33]

I smoked a cream cheese dip once with jalapeno jelly but never cheese before. What do you use, cheddar, provolone?

Yes, and Swiss, Colby, jack, gouda and motz..cold smoke, a tube will work on a normal BBQ bur you gotta keep the heat down. I prefer to do it in the winter but in the summer it's an early morning with a tray of ice to lower the ambient temp.

I need that Old Fashion simple syrup recipe too.

Gotta look again, basically turbano sugar mixed with water until dissolved, then smoke for at least 4 hours to reduce the water just like on a stove top.

 

[TankAbbott4Eva]

Love smoking meat (no ghey), a few pics of recent cooks. @Prime LeVan for brisket if it's a cheap one I'll usually boat with beef stock in a foiled tray. I use Memphis Rub for most things, very versatile, though if I've spent a bit on a Wagyu brisket or something I'll just do SPG.

 

[TheChance]

Smoking should have remained a way to preserve food.

 

[liner]

I smoked some st Louis ribs today. I'd say my method is pretty foolproof. I trim the ribs, mustard and heavy sprinkle of salt pepper garlic and onion powder. Into a 275 smoker for 2 hours. I use electric wood chip cabinet smoker, change the chips every half hour. 2 hours in, wrap in foil with brown sugar butter and honey and a little apple juice. Another 2 hours at 275. It's basically done after 4 hours but I will hot hold it at 170 for another few hours if I have time. They are holding right now.

I have a first date tonight and we were going out to dinner. But I sent her some pics of the ribs cooking, she's a foodie. So now she's coming over for our first date. Ribs for the fucking win

 

[MichiganMMA1978]

Ribs and chicken legs, both smoked and have hot honey bbq sauce (ribs smoked for 6hrs legs 3 hours)
I just smoked a brisket on Saturday, no pics though

 

[GSP_37]

Does smoking salmon involve lots of salt? I bought some from Sam's Club and too much salt.

 

[DragRacer]

I had a friend whose job relocated his family give me this pellet grill smoker last year and I have no idea what to do with it, or where to even start. I plugged it in, and it seemed like 275 was as hot as it got? Either I was doing something wrong, it’s broken, or that’s how it’s supposed to be.