Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
Made some good stuff on the smoker tonight courtesy of @knw247
Chicken for me with dougs rub, quick smoked for an hour and some smoked tofu for the lady. Curious to see how this tofu tastes, looks pretty good.
EDIT: I officially don't ever need to make anything else on the smoker. This chicken is absolutely perfect! They were each .75 lb boneless skinless chicken breast with some rub. Got the smoker going and let them sit around 250-260 for 45 minutes then flipped and sit for another 15. Perfectly moist, great smokey flavor and just outstanding
Chicken for me with dougs rub, quick smoked for an hour and some smoked tofu for the lady. Curious to see how this tofu tastes, looks pretty good.
EDIT: I officially don't ever need to make anything else on the smoker. This chicken is absolutely perfect! They were each .75 lb boneless skinless chicken breast with some rub. Got the smoker going and let them sit around 250-260 for 45 minutes then flipped and sit for another 15. Perfectly moist, great smokey flavor and just outstanding
Last edited:
Nice! I still need to bag a few more deer before I can start this years sausage production.5 pounds of Summer sausage smoked, 10 pounds of Polish smoked and 10 pounds of Hot Italian. Did not smoke the Italian but left it fresh.
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Almi
Jim
My first adventure into Summer sausage making but was really happy with the results. I started with 5 pounds for that reason. More mustard seeds and more smoke and maybe a little citric acid for tang on the next batch. The Polish tasted great as well as the Italian on the grill but will taste the sausage later this week.
The Munt
Observe everything. Listen intently.
First attempt at low n slow. Cheap small brisket on the baby weber.
It's Saturday morning in Australia so had to have something keep me company.
Internal temp rising.
And done!
Lessons learnt:
1. Chimney lighters make a mess build an upstanding grill in the yard instead of using the BBQ.
2. Don't wear flip flops when handling the chimney lighter full of hot coals. The shit is hot and falls on your feet.
3. More iron bark wood next time, I want a better smoke ring.
4. The big glove isn't for sooks, it's actually really hot and you need it.
5. Lower and slower next time. Single prong thermometer doesn't cut it, need to know internal and ambient temps.
All in all very happy for a first attempt! Brisket burger with coleslaw on fresh bread with some of @multi-useless rub some but BBQ sauce is delicious!
Sent from my iPhone using Tapatalk
It's Saturday morning in Australia so had to have something keep me company.
Internal temp rising.
And done!
Lessons learnt:
1. Chimney lighters make a mess build an upstanding grill in the yard instead of using the BBQ.
2. Don't wear flip flops when handling the chimney lighter full of hot coals. The shit is hot and falls on your feet.
3. More iron bark wood next time, I want a better smoke ring.
4. The big glove isn't for sooks, it's actually really hot and you need it.
5. Lower and slower next time. Single prong thermometer doesn't cut it, need to know internal and ambient temps.
All in all very happy for a first attempt! Brisket burger with coleslaw on fresh bread with some of @multi-useless rub some but BBQ sauce is delicious!
Sent from my iPhone using Tapatalk
I don't know, brother. Looks like a nice bark, and decent smoke ring to me. Well done.First attempt at low n slow. Cheap small brisket on the baby weber.
It's Saturday morning in Australia so had to have something keep me company.
Internal temp rising.
And done!
Lessons learnt:
1. Chimney lighters make a mess build an upstanding grill in the yard instead of using the BBQ.
2. Don't wear flip flops when handling the chimney lighter full of hot coals. The shit is hot and falls on your feet.
3. More iron bark wood next time, I want a better smoke ring.
4. The big glove isn't for sooks, it's actually really hot and you need it.
5. Lower and slower next time. Single prong thermometer doesn't cut it, need to know internal and ambient temps.
All in all very happy for a first attempt! Brisket burger with coleslaw on fresh bread with some of @multi-useless rub some but BBQ sauce is delicious!
Sent from my iPhone using Tapatalk
The Munt
Observe everything. Listen intently.
@multi-useless this is the result of what we spoke about last night.
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- Feb 4, 2015
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- 2,863
Wow, that looks delicious!
How long did you end up cooking it? And did you like using the Weber?
Can't believe I just saw this. How was the tofu?Made some good stuff on the smoker tonight courtesy of @knw247
Chicken for me with dougs rub, quick smoked for an hour and some smoked tofu for the lady. Curious to see how this tofu tastes, looks pretty good.
EDIT: I officially don't ever need to make anything else on the smoker. This chicken is absolutely perfect! They were each .75 lb boneless skinless chicken breast with some rub. Got the smoker going and let them sit around 250-260 for 45 minutes then flipped and sit for another 15. Perfectly moist, great smokey flavor and just outstanding
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.htmlFirst attempt at low n slow. Cheap small brisket on the baby weber.
It's Saturday morning in Australia so had to have something keep me company.
Internal temp rising.
And done!
Lessons learnt:
1. Chimney lighters make a mess build an upstanding grill in the yard instead of using the BBQ.
2. Don't wear flip flops when handling the chimney lighter full of hot coals. The shit is hot and falls on your feet.
3. More iron bark wood next time, I want a better smoke ring.
4. The big glove isn't for sooks, it's actually really hot and you need it.
5. Lower and slower next time. Single prong thermometer doesn't cut it, need to know internal and ambient temps.
All in all very happy for a first attempt! Brisket burger with coleslaw on fresh bread with some of @multi-useless rub some but BBQ sauce is delicious!
Sent from my iPhone using Tapatalk