Today's Smoke (Meat Edition)

[Patrickh44231]

Yes please!

Check this out: Sausage Making: The Definitive Guide with Recipes Chronicle Book... https://www.amazon.com/dp/1452101787/ref=cm_sw_r_sms_awdb_t1_XHbZAbJVTJMPY

Sent from my SM-G935V using Tapatalk

 

[ritter6788]

Now I need to find bratwurst,

Give this a whirl if your interested.
Bratwurst
8# pork butt
6 tsp salt
2 tsp nutmeg
1/2 tsp ginger
2 tsp sage
2 tsp black pepper
2 tsp red pepper
3 eggs
1 cup milk

 

[havana1]

Give this a whirl if your interested.
Bratwurst
8# pork butt
6 tsp salt
2 tsp nutmeg
1/2 tsp ginger
2 tsp sage
2 tsp black pepper
2 tsp red pepper
3 eggs
1 cup milk
View attachment 111773

After seeing this pic my oatmeal and toast just isn't cutting it this morning!

 

[BGEgg]

I consider these half smoked. Raised direct with cherry at 300 for 30 minutes. Then ramp heat and flip and turn every 10 minutes at 400. When they temp at 190 start to baste(2 minute per side with sauce). In my opinion the perfect chicken legs on the Big Green Egg.

 

[Lomey]

Smoked some pork tenderloin, ribs and beans with cornbread on the side.

 

[havana1]

Looks pretty damn good, brother!

 

[AZMurse]

Smoked some pork tenderloin, ribs and beans with cornbread on the side.

The tenderloin looks perfect. I have a bone in roast that I'm going to attempt on Thursday. It will be my first time smoking a tenderloin so I'm a little apprehensive but your result gives me hope. I'm planning an olive oil base under a light basic rub and apple chips for smoke.

Do you remember the time it took to get to this stage? I'm thinking 1 to 1.5 hours per pound at about 225 to get to an internal temp of 150.


Sent from my iPad using Tapatalk

 

[Lomey]

The tenderloin looks perfect. I have a bone in roast that I'm going to attempt on Thursday. It will be my first time smoking a tenderloin so I'm a little apprehensive but your result gives me hope. I'm planning an olive oil base under a light basic rub and apple chips for smoke.

Do you remember the time it took to get to this stage? I'm thinking 1 to 1.5 hours per pound at about 225 to get to an internal temp of 150.


Sent from my iPad using Tapatalk

Honestly this was a lazy smoke so didn't pay attention to the temps. I knew it was where I wanted it by experience. I was trying something new (not wrapping the ribs and no water pan). It was raining so I didn't get out the big smoker and just ran the Weber Kettle with charcoal and wood chunks in a snake method. I smoked the ribs for 4 hours and the tenderloin for 2 hours. Turned out perfect. I've done so many pork tenderloins that I don't check internal temp. I did put them in a covered foil pan to rest while the beans finished up on the smoker for about 30 min.

I will say this. If it's bone-in it's a probably a pork loin and not a pork tenderloin. It will take longer. I'd say your plan sounds good except for wood chips. I don't think wood chips are worth it. I think the wood needs to be more substantial. What type of cooker are you using?

 

[redneck_toy]

Pork spareribs. First smoke of the year for me.

Sent from my SM-N950U using Tapatalk

 

[AZMurse]

Honestly this was a lazy smoke so didn't pay attention to the temps. I knew it was where I wanted it by experience. I was trying something new (not wrapping the ribs and no water pan). It was raining so I didn't get out the big smoker and just ran the Weber Kettle with charcoal and wood chunks in a snake method. I smoked the ribs for 4 hours and the tenderloin for 2 hours. Turned out perfect. I've done so many pork tenderloins that I don't check internal temp. I did put them in a covered foil pan to rest while the beans finished up on the smoker for about 30 min.

I will say this. If it's bone-in it's a probably a pork loin and not a pork tenderloin. It will take longer. I'd say your plan sounds good except for wood chips. I don't think wood chips are worth it. I think the wood needs to be more substantial. What type of cooker are you using?

I have a propane smoker that uses chips to generate smoke. I had an offset barrel that I used chunk wood in but that didn't make the move to AZ with us. I was reluctant to go to gas but ribs have worked out well with it.



Sent from my iPad using Tapatalk

 

[EO80]

First smoke of the year. Tenderloin for the wife and i tonight.

Sent from my SAMSUNG-SM-G891A using Tapatalk

 

[ritter6788]

Bone in ribeye, boneless chicken thighs, turkey breast, scallops, beef short ribs, Italian sausage.

 

[JG358]

Here's a pic of the finished product. Didn't realize until after the fact you're supposed to spray them down with hot water as you pull them out so they don't shrivel up but they still taste great.

Drop them in a cooler full of ice water when you pull them from the smoker

Sent from my SM-G950U using Tapatalk

 

[EO80]

Bone in ribeye, boneless chicken thighs, turkey breast, scallops, beef short ribs, Italian sausage.
View attachment 113234

I wanna be at this cook out!

 

[ritter6788]

I wanna be at this cook out!

That’s for 2 people so we have extra. Stop on by!

 

[EO80]

That’s for 2 people so we have extra. Stop on by!

For 2 people, thats a weeks worth of food!

 

[Lomey]

Fired up the smoker today on my new patio. Pork butt, polish sausage and beef short ribs. The butt is still on, but it's too eat on during the week. Added pineapple and smoked paprika to the sausage.

 

[Lomey]

Pork butt is finally finished!

 

[BigSkySmoke]

Pork butt from last year's pig on the Treager

 

[BrewinHooligan]

18lbs of pork butt today. Best yet