Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 76

**BigRedChief** · 07-03-2015, 03:48 PM

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

BryanBusby · 06-15-2018, 07:12 PM

Quote:

Originally Posted by Fire Me Boy!

Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.

For brisket? Not really.

That shouldn't be a problem unless either your smoke level is too strong or you're like using mesquite.

BryanBusby · 06-15-2018, 08:18 PM

Quote:

Originally Posted by BigRedChief

Always get a fruit wood in there. I never go with one type of wood for a whole smoke.

Oak/Hickory etc then add in some Apple/Cherry etc.

It depends what kind of wood I'm using. I like letting hickory ride on its own merit, but you can't be overbearing with it.

Quote:

Originally Posted by lewdog

I've also got apple, pecan and cherry. Thoughts?

Pecan is a really good general purpose flavor, IMO.

GloryDayz · 06-15-2018, 08:29 PM

Quote:

Originally Posted by lewdog

I've also got apple, pecan and cherry. Thoughts?

You know you had morning wood too!

Ha...

Enjoy man, Hicory, Apple, and Cherry ought to do you just fine...

**lewdog** · 06-15-2018, 08:44 PM

I love you all.

BryanBusby · 06-15-2018, 08:47 PM

I love me too

I think you'll do fine from any choice of the 3 you gave. The only time I've had real issue with smoke quality was when I had no idea what I was doing with Mesquite.

**Buzz** · 06-15-2018, 08:59 PM

I only use apple wood, apple juice in the water pan with water and apple juice spritzer in a bottle from the Dollar Store. You can add some beer with the apple juice in the spritzer. Just say'n, to each his own, always good to see what others do.

Sent from my LGLS775 using Tapatalk

**lewdog** · 06-16-2018, 08:03 AM

Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?

GloryDayz · 06-16-2018, 09:51 AM

Quote:

Originally Posted by lewdog

Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?

Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...

**lewdog** · 06-16-2018, 09:55 AM

Quote:

Originally Posted by GloryDayz

Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...

Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.

GloryDayz · 06-16-2018, 10:07 AM

Quote:

Originally Posted by lewdog

Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.

Attaboy..

**lewdog** · 06-16-2018, 12:35 PM

6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.

GloryDayz · 06-16-2018, 02:38 PM

Quote:

Originally Posted by lewdog

6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.

Yeah, at this point you're just looking to melt the toughness, it's slow, but very well worth it.

BryanBusby · 06-16-2018, 02:43 PM

Quote:

Originally Posted by lewdog

Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?

We told you not to panic when this happens lol

Nickhead · 06-16-2018, 06:14 PM

only because i stumbled onto some pork ribs with some meat on them, i am doing four slabs and two pork roasts, cherry and apple wood.

one roast is garlic olive oil lathered with cajun rub.

the other is a spice blend 'bbq spices' i got at the markets a while back.

and the ribs are kc style dry rubbed (probably gonna do the stubbs q since i got some yesterday)

**Buehler445** · 06-16-2018, 06:45 PM

LEW - How was your brisket you didn't invite me to eat? Dick

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $2809627 VARSITY	What are you Smoking/Grilling/BBQ'ing this weekend? What are you up to this weekend? I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi. Full results not in yet but my son and I think its the best sausage we have ever had. No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood. Attached Thumbnails
Posts: 79,253

06-15-2018, 08:44 PM	#1129
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1571900	I love you all.
Posts: 45,671

06-15-2018, 08:47 PM	#1130
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3719900 VARSITY	I love me too I think you'll do fine from any choice of the 3 you gave. The only time I've had real issue with smoke quality was when I had no idea what I was doing with Mesquite.
Posts: 22,230

06-15-2018, 08:59 PM	#1131
Buzz I like Pie! Join Date: Jan 2004 Location: In my garage Casino cash: $10016623	I only use apple wood, apple juice in the water pan with water and apple juice spritzer in a bottle from the Dollar Store. You can add some beer with the apple juice in the spritzer. Just say'n, to each his own, always good to see what others do. Sent from my LGLS775 using Tapatalk
Posts: 5,383

06-16-2018, 08:03 AM	#1132
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1571900	Is this even possible. Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
Posts: 45,671

06-16-2018, 12:35 PM	#1136
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1571900	6 hours in. Foiled at 4.5 hours and temp 163. Temp at 6 hours is 175.
Posts: 45,671

06-16-2018, 06:14 PM	#1139
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $2339868	only because i stumbled onto some pork ribs with some meat on them, i am doing four slabs and two pork roasts, cherry and apple wood. one roast is garlic olive oil lathered with cajun rub. the other is a spice blend 'bbq spices' i got at the markets a while back. and the ribs are kc style dry rubbed (probably gonna do the stubbs q since i got some yesterday)
Posts: 8,224

06-16-2018, 06:45 PM	#1140
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $1984734	LEW - How was your brisket you didn't invite me to eat? Dick
Posts: 56,939