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

Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.
 
rinkrat said:
Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.
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Pics or it didnt happen.
 
rinkrat said:
Got a corned beef brisket at Ralph's and soaked in water all night to remove some of the salt, then smoked it. Served on baguette dipped in the juices with some mustard for amazing pastrami sandwiches. 2 hrs of smoke and 2 hrs of bbq sauce steambath @275.
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Yeah, raplhs has been blowing out the rbs etc... I got 5 racks among other stuff. gonna try a pork loin next week end
 
notbob said:
Pics or it didnt happen.
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DRGinLBC said:
Am I doing something wrong? Another Tri-Tip tonight. 230 in the smoker...was done in 1hr 10min. Seems to fast to me. Didn't even have enough time to get a good smoke.
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do you place the wood (dry, not wet) on top of the burning coals right at the start? how many? how wide open was the vent at the top? the bottom? how indirect were the meat to the heat? do you use a water pan or some heat deflecter like a terra cotta pan like most people use? some factors get played into those things.

like I've said, mine get done in an hour or less in a big smoker at the same temp that you had. like many kinds of meats, the tri tip is different from others. some take a short time to cook, others take longer. as long as you take the meat to the acceptable IT, you're doing just fine.

especially the pork butts, I sometimes get frustrated in how long mine takes to get to the temp as compared to what I've read when other people do theirs, but I really need to remind myself that my smoker is vastly different than theirs. it's how it is.
 
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I consider tri-tip as being a big steak. I think they are beter on the grill.

When you get to the "stall" on a pork butt, it can last for 5 hours or more just sitting at 160 degrees. DON'T become weak and crank the heat, leave it at 225-250 and wait till all the connecting tissues are melted and it will suddenly rise to the perfect temp of 193 degrees. You can usually tell when taking the temp without even looking because the gauge goes into the meat like butter. Also, the bone should pull out of the meat with very little effort.
 
rinkrat said:
I consider tri-tip as being a big steak. I think they are beter on the grill.
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The best tri-tip is done by sous vide. It is the most tender tri tip you will ever have. I do mine at 136 deg for 36 hours in the sous vide bath. Then sear on the BBQ until the outside gets the BBQ crust. So tender you can cut it with a spoon....yes I said spoon..hahahah
 
Not happy...maybe it's my fault.

Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza. :)

4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).

Anyway, I'm having pulled pork for dinner tonight. Woot!

This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.
 
DRGinLBC said:
Not happy...maybe it's my fault.

Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza. :)

4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).

Anyway, I'm having pulled pork for dinner tonight. Woot!

This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.
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Did you use the crutch when it hit the stall?
 
FBJ said:
Salmon collar. Yum!!!!
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This has been my best batch by far. Much easier with the traeger over my brinkman. About all out of collars till next yrs fishing trip.

Also did anotehr rack of ribs, got more than an 1/8th inch of smoke ring on it. gonna try a tri tip this week end.
 
Had a party Saturday for my son's 4th birthday - made dogs for the kids and beer bath brats for the adults. Great way to cook for a crowd and keep it hot without drying out.
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