The OFFICIAL meat smoking thread

[AWvsCBsteeeerike3]

Idk. 10 lbs or so but it doesn't take 15 hours at 225ish to get it done. Cooking it 1.5hrs/lb at that temp or even at 200ish would seemingly completely dry it out, imo. And get it too done.

Anyway, got a 6 lb pork loin from the meatman bc there were no shoulders/butts until tomorrow morning and that would obviously be too late to brine. Probably just follow the same plan w lower temps smoking and less time cooking. I doubt it'll take as long since the loin is shaped so different and no nearly as thick.

Put some oranges and pears in the brine bc why not. Hopefully it turns out well.

[Freed Roger]

Nothing beats smoked meat. Damn, I need to get some going again - haven't since Xmas.

Big fan of our local butcher - Baumann's. Brisket, or park butt, they set me up - they put a good dry rub on it and wrap it up for the overnight. . You can have knowledge from experience, but I still chat them up every time - how long?, what's the best wood to toss on? soak the wood over night - oh yeah cool. Cut up some fruit and toss it in the water smoke pan? Oh, when it's done smoking I need to let it rest? How many will this serve? How do I cut this up?

Legrands will give you the treatment too - the guy kept emphasizing -"you cut the brisket against the grain!" He looked me over and almost didn't trust me to do it right. Relents and hands me the brisket "shoe leather if you cut with the grain....shoe leather."

Anyways, I guess Tommy Boy is right, you can get a good look at a T-bone by sticking your head up a cow's arse, but I'd rather take a butcher's word for it.

[Freed Roger]

I've never smoked chicken, but that 17th street place in Murphysboro - wow. Great [expletive].


In other developments: Bad news for beef prices. US CATTLE HERD LOWEST SINCE 1951! WHY IN THE [expletive] THIS Isn't FRONT PAGE NEWS. NY strip was 19 per lb at whole foods tonight. Thought the complimentary yoga pant ladies would offset the cost, but prime cuts less available close to closing on Friday evenings. Could have gone for the cheap hormone fed beef at Target - moobs be damned.

[Cheddar Tom]

I have a smoker and have only done pork and chicken. My first run with a pork butt was a failure because I did not realize how long it would take to cook 9 pounds of meat at 220 degrees. I got better eventually. One thing I like doing is slathering the meat in mustard and spraying apple juice every couple hours.

[lukethedrifter]

Been meaning to stop in at Baumann's for some time.

[AWvsCBsteeeerike3]

This is one topic you could read the internet for days and be worse off and more confused than when u started. Everyone is an expert and everyone does things differently...which is crazy bc the process is so simple in theory.

[Diddy]

I've got a Bradley. Low and slow is the key. I have very little experience but brine it, if you don't want to smoke it for so long you can wrap it in foil and finish it in the oven. Let it set for awhile, maybe an hour wrapped after you take it off the heat. Meat needs to set. I've only had mine 6 months but I've got someone that's been doing it forever and a Top Chef just a phone call away for questions so that's been valuable.

I'm looking forward to doing some ribs, been holding off till it warms up because I've been having trouble keeping a constant temp in the cold.

[33anda3rd]

Dudes,

I can't recommend highly enough smoking a turkey for Thanksgiving.

Brine it overnight on Wednesday.

Use wood, not charcoal. Don't mess around trussing the bird, you want it looser when you're smoking it.

We a Weber smoker out back at the restaurant. I put the bird on the top rack, and under it on the other rack I put a big pan of water. This diffuses the heat from the wood and steams, keeping the air inside the smoker moist.

Like this, except the middle rack is a pan of water and the bottom has wood.



Warning: if you do this you'll be expected by family to do this every year.

[AWvsCBsteeeerike3]

[PurdueSTL]

I've had outstanding success smoking ribs, chicken, salmon, and turkey breasts on my Weber kettle (I have the standard 21 inch kettle, and the hey-uuge 26-inch one)...start with charcoal briquettes/ and or lump charcoal (using a charcoal chimney (NEVER EVER use lighter fluid or Matchlight briquettes) and flavor it with the wood chunks of your choice:

I like: hickory and/or apple for pork;
hickory, oak or cherry for chicken;
oak or mesquite for steaks;
cedar for salmon (market-fresh salmon on a cedar plank done over lump charcoal is an absolute delicacy)

I Dry rub/marinate the chicken in a ziploc bag overnight, then toss 'em on indirect heat...for ribs, i trim 'em, slather with a thin coat of yellow mustard, then dry rub (the mustard helps the rub adhere)

I bought a gorgeous new 26-inch Weber kettle last spring, and have the Smokenator to fit both the new biggie, as well as the smaller 21-inch kettle...for those of you looking for a perfect alternative to shelling out massive bucks for a smoker--check this out: http://www.smokenator.com/store