Saturday is BBQ day V2 - smokin meats and takin pics

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This might be heresy in this thread, but any of you guys tried recreating smoked meats in a slow cooker?
 
This might be heresy in this thread, but any of you guys tried recreating smoked meats in a slow cooker?
You can't recreate the smoke, but you can get some nice tender fall off the bone meat. I've done it to make pulled pork many times. Easy as hell.
 
You can't recreate the smoke, but you can get some nice tender fall off the bone meat. I've done it to make pulled pork many times. Easy as hell.

Yeah I have made pulled pork in my crock pot a ton of times...I usually make it in the style that is slathered with bbq sauce, which usually covers up the smoke taste anyway. I tried recreating NC bbq in the crock pot and it just wasn't the same.
 
smoked an 11lb picnic shoulder yesterday

about 6 hours into it, I cut off the top layer of skin and fat and finished cooking it separately to make some crispy crackling

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This might be heresy in this thread, but any of you guys tried recreating smoked meats in a slow cooker?

I've done a few smaller shoulders in the crockpot and they've always turned out having a weird greasy taste and consistency compared to normal smoked shoulders.... so I've pretty much abonded ever cooking any kind of "slow cooked bbq meats" in the crockpot by trying to replicate the real thing by adding liquid smoke or whatever else people try with a crockpot.

Slow cookers have a ton of good uses, but trying to replicate smoked bbq isn't one of them IMO. My friend made a pretty damn good corned beef and cabbage in the crockpot a couple days ago.
 
I did some brisket today, I've not even uploaded last week's butt photos.

The taste of the brisket was yummy but we've bought the wrong smoker. It's impossible to take it down to under 300 degrees.
 
I did some brisket today, I've not even uploaded last week's butt photos.

The taste of the brisket was yummy but we've bought the wrong smoker. It's impossible to take it down to under 300 degrees.

Nooooooooooooooooooo!

I ruined a brisket on the Weber Kettle (I know it's a challenge, but I did it once before) because the heat was too damn high. A smoker should be able to get low low low without any problems.
 
I did some brisket today, I've not even uploaded last week's butt photos.

The taste of the brisket was yummy but we've bought the wrong smoker. It's impossible to take it down to under 300 degrees.

Myron Mixon method for you.
 
Smoked a brisket for 8 hours yesterday, made some burnt ends. Here it is seasoned, I rubbed it and let it sit for an hour while I started the fire.
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Went with a mixture of mesquite and a little pecan.
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Here it is going into the pit, utilizing my top rack.
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Here it is 3 hours in, just before wrapping.
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And heres the final product, went well overall.
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BTW that's my first time using that pit to make a brisket, I usually go with big bertha, as seen below.

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Nooooooooooooooooooo!

I ruined a brisket on the Weber Kettle (I know it's a challenge, but I did it once before) because the heat was too damn high. A smoker should be able to get low low low without any problems.
I've read a few people say that if you complain they send you out a new regulator. So I'm going to try that.
Myron Mixon method for you.

God that bloke does my tits in :icon_lol:
 
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Thought I would post my version of pollo asado. I've been trying to get this chicken right. I think I got it this time. Today is my sunday. I decided to grilled today and drank some beers.

I brined the chicken for 6 hours yesterday. Then I seasoned the meat with a pollo asado seasoning I found at the grocery store and squeezed some fresh orange and lime juices over it. Trying to recreate Regio Chicken or Pollo Regio.="http://www.elpolloregio.net/"]
 
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finally moved into my house.. grilling up some ribeyes tonight!

i'm gonna get myself a smoker one of these days..
 
Nooooooooooooooooooo!

I ruined a brisket on the Weber Kettle (I know it's a challenge, but I did it once before) because the heat was too damn high. A smoker should be able to get low low low without any problems.

get the smokenator attachment for your weber grill.. it's basically a piece of sheet metal that shields the heat source with a small container for water to keep the temperature even.. i have one and i have no problem keeping 250-275 on my weber performer.. i've done a few briskets and ribs with it..
 
Headed to Texas for the FSU game...hopefully I partake in ungodly amounts of smoked meats on the way. Anyone have recommendations?
 
Headed to Texas for the FSU game...hopefully I partake in ungodly amounts of smoked meats on the way. Anyone have recommendations?

Where are you staying?

Hard eight BBQ in Coppell.

688 Freeport Parkway
Coppell, TX 75019
972-471-5462

Coopers BBQ in Ft. Worth.

301 Stockyards Blvd., Fort Worth, TX 76164

Cousins BBQ

There are other places but these are some of the ones that I like.

Hard 8 is probably the best with Coopers close behind. That is my opinion.

Tell me where you are staying, what city and you may get better answers.
 
get the smokenator attachment for your weber grill.. it's basically a piece of sheet metal that shields the heat source with a small container for water to keep the temperature even.. i have one and i have no problem keeping 250-275 on my weber performer.. i've done a few briskets and ribs with it..


i have enjoyed using the "fuse" method on my weber kettle for temps ranging 200-325. its all about getting familiar with the setup. i rarely fiddle with the vents and can go many hours without adding charcoal. only downside is rotating the vent and food away from the moving hot coals to stay indirect. $100 dollar grill that lasts forever and can cook just about anything
 
Threw 30lbs of pork in the egg last night and its looking good today




Ready to eat

 
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