Today's Smoke (Meat Edition)

[JG358]

I have a Weber master touch I smoke my meats in. Great grill but I have monitoring the temp, haha. I can barely handle 5-6 hours on that. Imaging 12-14 I'll shoot my self.


Sent from my iPhone using Tapatalk

Long smokes aren't for everyone but theirs a lot of satisfaction when you dig into a brisket you babysat in a smoker for the better part of a day.

If you want to cut down the time you have to tend to it, smoke it until the temp stalls, wrap it in foil and toss it in the oven at 225 until you hit your target temp.

 

[BrewinHooligan]

Another option is to take your whole brisket and cut it in half and save half in the deep freeze for another day. Especially if you don't have a large group to feed. Another reason many don't do brisket I think is due to the cost of the cut of meat and it is a little more difficult to do right. My first brisket was tougher than a Justin boot. You have to get that internal temp up over 190f and hold it there for the tough fibers of the meat to break down and get tender otherwise it's not going to be pleasant to eat.

 

[BigSkySmoke]

I have a Weber master touch I smoke my meats in. Great grill but I have monitoring the temp, haha. I can barely handle 5-6 hours on that. Imaging 12-14 I'll shoot my self.


Sent from my iPhone using Tapatalk

Get a Traeger and you'll be smoking something ever chance you get. Filled it with pellets and didn't think about it for 9 hours till we pulled the ribs...temp controls are amazing on it!

 

[JG358]

Another option is to take your whole brisket and cut it in half and save half in the deep freeze for another day. Especially if you don't have a large group to feed. Another reason many don't do brisket I think is due to the cost of the cut of meat and it is a little more difficult to do right. My first brisket was tougher than a Justin boot. You have to get that internal temp up over 190f and hold it there for the tough fibers of the meat to break down and get tender otherwise it's not going to be pleasant to eat.

I've had the best results with a pull temp between 203 & 205 degrees

 

[TBBCO LEAF LOVER]

Get a Traeger and you'll be smoking something ever chance you get. Filled it with pellets and didn't think about it for 9 hours till we pulled the ribs...temp controls are amazing on it!

Please don't convince me cause I'll go buy one right now lol. My wife will kill me tho!


Sent from my iPhone using Tapatalk

 

[BigSkySmoke]

Please don't convince me cause I'll go buy one right now lol. My wife will kill me tho!


Sent from my iPhone using Tapatalk

My wife bought ours...trust me the food will make her love it!

 

[tattootommy]

Buttermilk soaked chicken thigh chunks wrapped in bacon as appetizers

If you like seafood. Do that with scallops under the broiler. Then take a little mayo, mix in some sriracha to your preferred heat level and dip thos suckers in there. Drool.

Sent from my SM-G930V using Tapatalk

 

[JG358]

Elk back strap

 

[The Munt]

Beer bum chook and brisket spread!

Sent from my iPhone using Tapatalk

 

[KookaRocha]

Got the ribs going in the Kamado.

Sent from my SM-G935T using Tapatalk

 

[davewittwer]

First time doing a prime. Turned out pretty good.

Sent from my SM-G930V using Tapatalk

 

[Lomey]

Smoking ribs, salmon and chicken thighs today. After 12 years my big offset smoker finally gave up the ghost this winter so I'm having to smoke meat in stages on the 22" Weber if I want to use wood instead of my electric smoker. Even though the Weber turns out good bbq I can't wait to get a big smoker again.

 

[egledhill]

Wife wanted ribs for her birthday. Usually do the 3-2-1 for spares but I was short on time so cranked it up to 275 and did 2.5-1.5-.5. Worked out great

Sent from my iPhone using Tapatalk

 

[StuffedSloth]

Smoked pork belly bites 2 hrs smoking now to braize with some sauce and butter.

 

[egledhill]

Spatchcock chicken with just some seasoned salt on it and cranked the wsm up to 325 with some applewood

Sent from my iPhone using Tapatalk

 

[navyvet]

Beer can chicken time

 

[redneck_toy]

Pork butt. 106* in Texas today. Could damn near throw it on the sidewalk. 5 hours to go...

 

[multi-useless]

Resurrected a vertical smoker that hasn't been used in a few years, bought some ribs, first run with it happening now


Smoke rolling and temps holding steady at 200


I did a little online research AFTER the meat went on and learned that I could have done more to make sure they turned out awesome, so it's nothing to brag about yet... Fingers crossed

 

[redneck_toy]

I've tried several times to upload an after pic, but every damn time, photobucket tells me, " Congratulations! You've won a new iPhone !!!" Grrr....
Anyways, it turned out great. Nice rind, etc.
Anyone have a good alternative to photobucket?

 

[EO80]

I've tried several times to upload an after pic, but every damn time, photobucket tells me, " Congratulations! You've won a new iPhone !!!" Grrr....
Anyways, it turned out great. Nice rind, etc.
Anyone have a good alternative to photobucket?

I just take the picture and use tapatalk. It can be a pain but it works.