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

Can't wait! he's bringing it over today! Glad it's a decent one, I'm gonna keep the regular grill for steaks etc.
 
maybe I shoulda gone with this smoker for easy transportation?
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So good!! I have a few tweaks to make next time but these are the best ribs I have ever made. The sweetness of (fresh juiced) apple juice, honey, brown sugar and BBQ sauce along with the heat of a little cayenne was awesome. The pellet smoker performed perfectly and is so easy to deal with (Plug in, turn on the switch).
 
Smoked a filet mignon roast for my birthday. Used my daughter's rub and stored it overnight in the fridge. Used Jack Daniel's chips and mesquite charcoal in a brand new smoker. Came out perfect despite the several rounds of Jim Beam Black...Hey, it was my birthday
 
Did a tri tip for a picnic.

The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium

Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.

Next week: chicken and ribs for friends. Should be fun.
 
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Wake and Bake!!! Got the Beef Palace tri-tip on and ready to smell the smoke for 4 or 5 hours. Gonna finish it off with a sear on the grill or cast iron skillet.
 
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So good!! I have a few tweaks to make next time but these are the best ribs I have ever made. The sweetness of (fresh juiced) apple juice, honey, brown sugar and BBQ sauce along with the heat of a little cayenne was awesome. The pellet smoker performed perfectly and is so easy to deal with (Plug in, turn on the switch).

Looks great for your first smoke
 
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Wow, the recipe said set to smoke for 5 hours. I checked the IT after 2 1/2 hours and it was 140 so I pulled it, let it rest and cut it up.

(Phone pic not so good) The smokey taste is awesome!
 
Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.
 
tri tips for me usually take less than an hour. 230-240 in the chamber til I.T. hits 135. sear over high heat 5 minutes each side.

RR, consider getting a digital thermometer?
 
Did a tri tip for a picnic.

The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium

Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.

Next week: chicken and ribs for friends. Should be fun.

that looks like a huge tri tip. was there something else attached to it? a part of some sirloin?
 
No. Just a fat chunk of tri tip. Here's a shot of it before slicing.

I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.

Here is a shot before slicing.

The thickness of the meat wasn't uniform so things got interesting mid cook.
 
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Awesome. Fresh corn is amazing when smoked.

You didn't trim the ribs?
I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.
 
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