The Smoker Thread - recipes, techniques, ideas

[TimF]

Is that done with a hot or cold smoke, Bill? Prague powder?

[Bill_Tex_Landreth]

Medium smoke temp jut under 200 deg.

No curing salt in my bacon.

[Tom.Cole]

@G. Bienstock

I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.

Heat from fire regardless of how hot the wood burns - controllable, correct?

Flavor? Another matter entirely. Personally, pecan.

Mesquite? Still tasty.

[Mike_Davila]

July 4th, a couple of smaller (just over 3 lbs each) pork shoulders.
Smoked at 2:25 for 10+ hours with hickory to 205 degrees
Injected, rubbed, mopped and coated during the last hour.

[G_Bienstock]

@Tom.Cole

@G. Bienstock

I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.

Heat from fire regardless of how hot the wood burns - controllable, correct?

Flavor? Another matter entirely. Personally, pecan.

Mesquite? Still tasty.

Controllable yes but why bother? The taste is strong and a personal preference. I do use a tiny percentage of mesquite chips in my smoker blend but is just a footnote.

I do like pecan, along with hickory, cherry, apple, maple and more.

[Brian_Tuite]

@G. Bienstock

@Tom.Cole

@G. Bienstock

I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.

Heat from fire regardless of how hot the wood burns - controllable, correct?

Flavor? Another matter entirely. Personally, pecan.

Mesquite? Still tasty.

Controllable yes but why bother? The taste is strong and a personal preference. I do use a tiny percentage of mesquite chips in my smoker blend but is just a footnote.

I do like pecan, along with hickory, cherry, apple, maple and more.

Yeah, I need to get on that project. Too much for just two of us so I’ve been waiting for company.

[Brian_Tuite]

Oak and Hickory, S&P plus some Granulated Garlic, 275° until the bones fell off. Wrapped in foil for the last hour.

[resizeableimage=1024,768]https://image.ibb.co/mQrUEk/IMG_7570.jpg[/resizeableimage]

[resizeableimage=1024,768]https://image.ibb.co/mruS0Q/IMG_7574.jpg[/resizeableimage]

[resizeableimage=1024,768]https://image.ibb.co/m4Bkn5/IMG_7581.jpg[/resizeableimage]

[Bill_Tex_Landreth]

[Nola_Palomar]

@Bill Tex Landreth

Now, those are some ribs!!

[jordan_whitehead]

@Brian Tuite

Oak and Hickory, S&P plus some Granulated Garlic, 275° until the bones fell off. Wrapped in foil for the last hour.

[resizeableimage=1024,768]https://image.ibb.co/mQrUEk/IMG_7570.jpg[/resizeableimage]

what is that?

[Brian_Tuite]

@jordan whitehead

@Brian Tuite

Oak and Hickory, S&P plus some Granulated Garlic, 275° until the bones fell off. Wrapped in foil for the last hour.

[resizeableimage=1024,768]https://image.ibb.co/mQrUEk/IMG_7570.jpg[/resizeableimage]

what is that?

Short Rib Plate

[Bill_Tex_Landreth]

15 pound brisket wet aged for 4 weeks.

[Patrick_Lundgren]

Berkshire pork butt.

[G_Bienstock]

Two very nice cuts.

[Bill_Tex_Landreth]

A little bit of brisket point.

[M_Hudson]

Damn Bill, that may be the best shot yet.

[Bill_Tex_Landreth]

Nine pounds of duck breast from Hudson Valley Foie Gras cured with pastrami rub for four days and then smoked over apple wood for three hours.

[Nola_Palomar]

Yum!

[TimF]

I made another pastrami on Saturday. Due to a busy schedule I had to let the meat rinse/soak for about 5 hours before smoking. The meat is less salty than I would like this time. I’m thinking a soak of about 3 hours maximum is what I prefer.

[Chris.Martin]

I’ve been nominated to smoke some brisket for Thanksgiving. However, my in-laws already bought the flat brisket. In fact they bought (4) flat’s, around 8-12 pounds each (I’ve yet to see them as they put them in their freezer). Does anyone have any idea as to how long these will take cooking on my Pit Boss k24? Any tips for making this a somewhat easy cook? Thanks in advance.