Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

If my kids were grown and I was a purist, I'd go with a stick burner and charcoal kettles. Problem is I am spread too thin to manage fire pits for the hours on end needed for smoking.

Hence: Weber gas grill for high heat applications and a Rec Tec pellet grill for smoking.

Throw in an amazn smoke tube and I get results that stand up against anything off a charcoal kettle or a stick burner with half the effort.

Just my $0.02
 
So, Sunday's dinner was pretty awesome. Since this was my first time using a smoker, I was a little unsure of doneness. So, I went for the meat thermometer. Right when I poked the bird, so much deliciousness came spilling out. I could not believe the juices. Let it rest, and then went to town on it. Gotta say, damn good. The dry rub was 100% improvised. Coulda gone a little heavier on the salt, but nothing table salt cant fix. Did not need any BBQ sauce. If anything, the BBQ sauce took away from the chicken. The ribs, holy cow! The smoke had permeated, nice smoke ring throughout. Fall off the bone. Meat was so tender and juicy, almost seemed like it was braised. Again, no BBQ sauce needed.
Next day for leftovers, nuked it and it was amazing. Now I can plan a pops day meal with my pops.
As far as the smoker, very impressed with it. The quality seems very good, very sturdy. Everything lined up perfectly during assembly, no issues whatsoever. Took me about 3 or 4 trips outside, every 15-20 minutes to figure out how to really dial in temperature control. I am confident that with a full tank, I can set the control once and keep a steady temperature.
 
I don't usually photograph my cooks. A friend took some shots and put them on her instagram. This was my super bowl cook. Had some friends over and decided to cook a little.

Brined a couple chickens in a beer/citrus mix, then roasted vertically in a gas grill at about 350 for 45-60 minutes.

Brisket was smoked at 225 for about 12 hours or so. Wrapped in parchment at some point to power through the cook.

Coleslaw was a joy to chop as was the pico de gallo. Friends were happy, so no complaints.

View attachment 5384
 
leftwngr said:
I don't usually photograph my cooks. A friend took some shots and put them on her instagram. This was my super bowl cook. Had some friends over and decided to cook a little.

Brined a couple chickens in a beer/citrus mix, then roasted vertically in a gas grill at about 350 for 45-60 minutes.

Brisket was smoked at 225 for about 12 hours or so. Wrapped in parchment at some point to power through the cook.

Coleslaw was a joy to chop as was the pico de gallo. Friends were happy, so no complaints.

View attachment 5384
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Looks great! I spent 2hrs making salsa the other day so I know your pain.
 
This might be the dumbest advice i have ever seen

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you toucha my steak, I breaka you face.

Jeremy Clarkson said that, supposedly.
 
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You guys inspired me to go out and get a new smoker. I made some tri-tip, some ribs, and some ears of corn.

Thanks jerks. Now it's the only way I can eat.
 
notbob said:
What smoker did ya get?
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Just a cheap Brinkmann one. The electric one for about $80. Threw a little salt and pepper on the roast and some bbq sauce on the ribs. The roast came out superb but the ribs needed a little more. Not bad, just not tender enough and probably need to get a rub for them. Here's a picture of the stuff after I dished it up:

10250219_10153497081301979_6452627065006275215_n.jpg
 
welcome to the club, Smythe!

what kind of ribs? I recommend a 3-2-1 method. 3 hours smoke, 2 hours wrapped, 1 hour unwrapped. some people go 2-2-1 or 2-2-2. experiment for yourself. some people like fall off the bones, others don't.

smoke on!
 
BeerMan said:
welcome to the club, Smythe!

what kind of ribs? I recommend a 3-2-1 method. 3 hours smoke, 2 hours wrapped, 1 hour unwrapped. some people go 2-2-1 or 2-2-2. experiment for yourself. some people like fall off the bones, others don't.

smoke on!
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That's the method I was gonna go with, but I didn't have the time to make it happen. I'll find the time to though going forward. :)

I figure with a few modifications to the unit I should be set for a while on things. Most important thing is I'll need a temp gauge and a way to shape the frame a little better so it seals more.
 
Nomex High Temp BBQ gasket tape. Awesome stuff.

Rib method depends on your cooker, your tastes, and your meats. Welcome to the club. It's a healthy addiction... well, not for waistlines.
 
So, I decided to do some spareribs, couple of whole chickens and a brisket. Did the ribs saturday. Roughly 4.5 hours at about 250, using applewood with a little mesquite. Turned out great. Just shy of fall of the bone, but that was intentional. I would be reheating them on Fathers Day. Sunday morning, got up early to pop in a ~11lb brisket. Trimmed ever so slightly, and had to separate the flat from the point because of time constraints. I was afraid I would regret that, but no way. Stacked them up, with the grates so closely spaced they were close to touching. The point was done in about 8 hours, and I gave the flat another 45 or so minutes. This was at 270 for the first 4 hrs, then hovering at 250. I was going for something just shy of pulled. Internal temp got to shy of 205. No regrets whatsoever. Very tender, but not to the point of pot roast. It was a huge hit. The chickens were about 5-6 lbs each, so smoked for about 4.5 hours. I was able to separate the chicken in about 30 seconds. Limbs came off with next to no effort, and just a quick slice down the center to separate the breasts. The ribs reheated nicely on the grill. Sauce was not needed, but did use a tad on the ribs, and had some out for anyone that wanted some. Probably used up 4 oz's of bbq sauce for the 30 or so lbs of meat. Good thing I did not make the sauce.

For my dry rub I use something generic, improvised, and no measuring. Typical ratio of brown sugar to salt. Then add a good amount of paprika, fresh ground coarse pepper, and chilli powder. Then about a teaspoon each of cayenne, onion powder, garlic powder.
 
I'm thinking about smoking some flank steak for tacos. Good idea? bad idea? Any tips? I imagine that it won't take too long because of how thin the meat is.
 
Big Red said:
I'm thinking about smoking some flank steak for tacos. Good idea? bad idea? Any tips? I imagine that it won't take too long because of how thin the meat is.
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Mesquite lump would be great for flank steak tacos. I think they would be too thin to give em a slow smoke. You could try a reverse sear but i think by the time you cranked up the heat it might over cook them.
 
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