Today's Smoke (Meat Edition)

[Tyler86]

Meaning...? I always 3-2-1, but they stayed in the smoker the whole time.

It means when they get close to (or do) stall at all, you wrap them with foil and put some sort of liquid/sauce inside with the meat.

 

[Pennywise827]

It means when they get close to (or do) stall at all, you wrap them with foil and put some sort of liquid/sauce inside with the meat.

Oh so making them right? Yup! I dont add sauce or liquid to em, but once they no longer take smoke I wrap them to ensure moisture retention and to tenderize.
I've won comps with my ribs. I'll put them against anyones.

 

[Tyler86]

Oh so making them right? Yup! I dont add sauce or liquid to em, but once they no longer take smoke I wrap them to ensure moisture retention and to tenderize.
I've won comps with my ribs. I'll put them against anyones.

Wooooo buddy, just curious bro

 

[BrewinHooligan]

Today's jamaican jerk pork chops. Hit a quick sear over the coals, then indirect heat at 250 until the internal temp read 150. Kissed with hickory. Tender and juicy, with a sweet heat that can't be beat.

 

[havana1]

Today's jamaican jerk pork chops. Hit a quick sear over the coals, then indirect heat at 250 until the internal temp read 150. Kissed with hickory. Tender and juicy, with a sweet heat that can't be beat.

I literally started to salivate when I looked at these.

 

[iam6884]

12lb packer brisket on the BGE for 18 hours.

 

[iam6884]

I'm looking for something new to smoke this weekend. My usual cooks are brisket, pork ribs, pork shoulder, turkey, chicken. I've got nothing on the schedule this Saturday so willing to take on something with some challenge.

 

[JG358]

I've always wanted to do a Clod Roast.

 

[Pennywise827]

I'm looking for something new to smoke this weekend. My usual cooks are brisket, pork ribs, pork shoulder, turkey, chicken. I've got nothing on the schedule this Saturday so willing to take on something with some challenge.

I'd say do a fat boy or a pork loin that is med rare.

 

[BrewinHooligan]

I'd say do a fat boy or a pork loin that is med rare.

Loin is probably one of the hardest things to do well

 

[Pennywise827]

Loin is probably one of the hardest things to do well

He requested a challenge...lol

 

[Juice]

Make your own sausage and smoke it. You can get super creative around the sausage ingredients and ways to eat as well.

 

[BrewinHooligan]

He requested a challenge...lol

That he did and that's a good one. Smoke a juicy pork loin. Huge challenge!

Make your own sausage and smoke it. You can get super creative around the sausage ingredients and ways to eat as well.

This one is good too and a lot of fun!

 

[Tyler86]

Make your own sausage and smoke it. You can get super creative around the sausage ingredients and ways to eat as well.

X2


Stupid Tapatalk

 

[iam6884]

Since I don't have the equipment for making sausage, and have smoked several pork loins, I'm going to shoot for the Beef Clod if I can find one.

 

[Juice]

It’s not too late....

https://www.amazon.com/KitchenAid-Grinder-Attachment-Sausage-Stuffer/dp/B00CX6TAGY/ref=mp_s_a_1_1?ie=UTF8&qid=1534453454&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=kitchenaid+mixer+sausage+stuffer&dpPl=1&dpID=31wbQjEAAML&ref=plSrch

 

[havana1]

Smoked an 8lb butt yesterday. Pulled and Vac sealed then put in freezer and will be warmed up by putting the bags in hot water for an engagement party for my youngest daughter next weekend.
Thru a couple racks of SLR on the smoker for my neighbors who helped us out more than a few times the past couple weeks.
Of course you guys would never know I did any of this cause I have no pictures....

 

[Lomey]

I agree that pork loin in a challenge. Other things not on your list to smoke are salmon, pork tenderloin and beef short ribs. Beef short ribs have always been a challenge to me, but when smoked perfect they are awesome. Also, oxtail is great smoked. Share your cook when done!

I'm looking for something new to smoke this weekend. My usual cooks are brisket, pork ribs, pork shoulder, turkey, chicken. I've got nothing on the schedule this Saturday so willing to take on something with some challenge.

 

[Pennywise827]

To do a proper pork Loin I found that injection is almost necessary...the rub just doesn't settle into the lean meat very well. Then I like to only smoke it to 135, wrap it in plastic wrap, wrap that into a towel, and leave it in a cooler for 2 hours. Its usually perfect after that.

Damnit now I gotta go buy a pork loin.

 

[Mossome]

I'm looking for something new to smoke this weekend. My usual cooks are brisket, pork ribs, pork shoulder, turkey, chicken. I've got nothing on the schedule this Saturday so willing to take on something with some challenge.

You should smoke a watermelon.