Today's Smoke (Meat Edition)

[The Munt]

Wow, that looks delicious!

How long did you end up cooking it? And did you like using the Weber?

It was about 40mins to get a steady fire going, to the point I was happy to put my only probe into the meat and no longer know ambient temp for the rest of the cook.

Then use say 2hours 40mins at what I can only guess what a highly fluctuating fire, basically waited until internal temp was 90c (194f), took it off and carved straight away. Probably should have foil wrapped and tea towelled but everyone was ready for lunch. It was still amazing but I know I can do better. Gonna have another shot today!

Yeah I'm hooked the weber is great!

 

[Mossome]

great right up. Regarding the smoke ring ... Here is an article you may find beneficial. http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Love amazingribs.com. It has been my go-to source for bbq techniques. I'm not thrilled with most of their recipes, but they are spot on for prep and cooking info. The way they give you the science behind the theory reminds me of Good Eats. I loved that show.

 

[The Munt]

Well today's effort was less than impressive. Tried a different technique which ran well for a while, then couldn't keep the temp, ran out of charcoal and then had to change fuel, at this point I put the thermometer inside the meat so didn't realise the new fuel burnt a hell of a lot hotter. The result a tough, dry brisket... Lesson learnt.

 

[knw247]

Brisket is really tough to do right. Practice on Ribs and Pork Butt

 

[RacFocus]

Brisket is really tough to do right. Practice on Ribs and Pork Butt

More forgiving cuts of meat.


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[Mossome]

The wife's family is coming over today for what I like to call "Fake Thanksgiving". I like to use it as a trial run for the real show on Thursday.

I've got a couple turkey breasts in. I decided to try smoking them in pans to catch drippings to make gravy with. We'll see how it goes.

 

[Mossome]

Everything worked out fine. The birds came up to temp in 6 hours like I planned for. I let them rest for 45 minutes, and carved them up.

Bring on Thanksgiving!

 

[Big Tex]

Turned this

Into this

I BBQ lots of meat, but never a turkey. It turned out delicious!


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[knw247]

I've been smoking my birds for 5 years now. Yours looks like it came out nice

 

[Big Tex]

I've been smoking my birds for 5 years now. Yours looks like it came out nice

This was just a test for me. Found a 12lb bird and gave it a try. I'll definitely do it again!


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[knw247]

If your still experimenting, look into getting a Natural Turkey and Brining it. (the reason to get a natural turkey is that turkeys that are not natural are injected with salt and will not take the Brine.) It really helps in the smoking process IMHO.

My birds are brined for 12-18 hours, then Injected with a Butter/Honey/maple syrup mix, then rubbed with a spicy mix of seasonings. Then smoked.

 

[Big Tex]

If your still experimenting, look into getting a Natural Turkey and Brining it. (the reason to get a natural turkey is that turkeys that are not natural are injected with salt and will not take the Brine.) It really helps in the smoking process IMHO.

My birds are brined for 12-18 hours, then Injected with a Butter/Honey/maple syrup mix, then rubbed with a spicy mix of seasonings. Then smoked.

I will definitely give that a try. I have eaten many wild turkeys either fried or roasted and they are much better than store bought birds although I have never cooked one myself. I injected this one with butter and chicken broth with some seasoning which made it moist and delicious!


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[teamrandr]

Smoked two of these today.

 

[Mossome]

Today is Thanksgiving, and it is hands down my favorite holiday. I looked forward to cooking the turkeys, but I'm also always saddened because this is probably my last smoke of the year.

Right now I've got 3 breasts and 6 lollipop turkey legs going.

Later on I'll deep fry 2 turkeys too.

 

[luckysaturn13]

woke up late running on two hrs sleep lol....
lets get this party started haha should I move it to lower rack over the water pan?

 

[Almi]

The turkey is spinning over charcoal and hickory.

 

[Mossome]

Almost done.

 

[PamunkeyHub]

Honey smoked ham on the smoker last night!

 

[Npeters7]

Smoked our turkey this morning. Turned out great... Brined for 2 days and injected with butter. Yum!

 

[luckysaturn13]

Here it is all finished up about 7 hrs later. I learned with my smoker regardless of the amount of charcoal temp is mostly controlled by the amount of water in the water pan.