Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

I don't even try. I think it's possible tho.

 

Smoked a pork butt today on my mWSM. It was amazing!
Also smoked bacon wrapped corn. That was good, but it’s not the same as what I normally do.

The Rub

• 1 Cup Dark Brown Sugar
• 1/2 Cup Paprika
• 2-1/2 TBS Coarse Black Pepper
• 1-1/2 tsp Chili Powder
• 1-1/2 TBS Garlic Powder
• 1-1/2 TBS Onion Powder
• 1 tsp Cayenne
• 2 TBS Kosher Salt
  

Finishing Sauce

• 1 Cup Cider Vinegar
• 2 Tablespoons Brown Sugar
• 1 Teaspoon Tony Chachere's Cajun Seasoning
• 1 Teaspoon Course Black Pepper
• 1 Teaspoon Red Pepper Flakes

 

Sounds great and looks awesome!

 

Smoked chuck roast for lunch. Pork chops on the grill and peppers and mushrooms on the blackstone for dinner last night.

 

Anyone else here using a Masterbuilt gravity-fed charcoal grill/smoker? I've had mine for a few months ago and am loving it. It replaced my Pit Boss pellet grill, and from my perspective it's an upgrade. All the ease of use and versatility the pellet grill had, plus the taste of charcoal. And I can add some wood chunks in when I want a woody smoked flavor.

The only thing that was difficult was a brisket...it needed the ashes cleared several times in the cooking process, including while I had it going at low temp overnight. Caused the temp to dip below where I had it set, so the cook was longer. On the other hand, my wife said it was the best brisket she's ever had...and we've had some great Texas BBQ. So I guess the even slower than expected cook worked out ok.

Just curious what anyone else's experience with these pits might be like.

 

Did some baby backs on the smoker on Sunday. Delicious.
3-2-1 method.

 

Tri tip, smoked to 165, wrapped in foil oven to 204

tastes like heaven!

 

I am at the Pig Jig in Tampa, FL today. Big fundraising event.
Each one of these tents have a few grills or smokers going. You can just walk through and sample all-you-can-eat style.

 

Made smoked meatloaf for the first time last night. That’s going to become a regular thing.

 

That’s one of my signature dishes right there.

 

How's it going folks. I'm getting my shit together for smoking a turkey. The last time I did this was in a medium sized egg. My wife bought me the egg I think around 2002. I sold the egg, I liked using it over the years though.

I felt like I was always fighting the egg, trying to keep the smoke clean and the bottom from burning.

Out with the old 2002 egg smoker, we'll always have the charred memories:


In with the new:
This checks all of my boxes, needed something decent and with good wheels to move around, and I figure someone can inherit it from me someday if I take care of it.


I put CRC marine spray on the wheel brackets... ready for the snow

 

Funny you mention fighting the egg. I always had the same fight while smoking. My pellet does a way better job at smoking than the egg ever could no matter what I tried.

 

Yep, I’m with ya. I won’t miss having to check on it during a burn either. Sometimes checking on it often.

 

I’m kicking around the idea of selling the egg and getting the Masterbuilt that feeds and runs like a pellet but uses lump and wood. Pellet has spoiled me to ease of use but it sucks at grilling and I prefer the taste of charcoal.

 

I’ve heard good things about the Masterbuilt.

 

2.5 hours in. Started at 225, turning it up 250 now.

 

7 more hours and I’ll pull it, rinse it, and let it dry in the fridge. Then about 7 tomorrow evening I’ll pull it out, season it, and then get it on the smoker at about 9pm.

 

Nice! I am trying to beat some weather here

 

Added a salmon

 

I got her done, flipped her over half way through, I think that was a good move.

 

Looks great.

recommend spatchcocking next time. Keeps the cook more even and juicier.
Enjoy!

 

Giving the Yoder YS640 a break from this one. Nothing like a Prime grade Prime Rib with some Royal Oak lump charcoal and pecan wood. Made an au jus underneath the prime rib from some beef stock, Burtons W Sauce, and some BBQ rubs. This one is 5 pounds and doing it tonight. We get Texas Roadhouse rolls and make sliders with horseradish sauce.

I have 3 more of these prime ribs to do tomorrow morning for 2 thanksgiving dinners.

 

Turkey got them butterbreast bolt on’s.

 

I've seen worse implants

 

Got up at 6am and it was already at 170*. Threw it in a cooler and went back to bed. It’s carved and sitting in the fridge until closer to lunch. Taste testers approved of it.

 

got her on about 830am. Will probably be done around 2ish after a rest

 

Make way for the bird.

 

We’ve spatchcocked and smoked our bird for the last few years. I love it. This year, the turkey was 25 lbs and didn’t fit on the smoker! Had to cut off the legs and flip them the other direction to get it all to fit. BUT, that also meant I could pull the legs when they were done, wrap them and chuck them in the cooler, and keep the rest of the bird on until it was up to temp.

Brined it overnight, put it on the smoker at noon, done by 4.


Now that bird season is over, anybody smoked Wagu beef anything? Any difference in method, temps, wrapping, etc that I should be aware of? I pan cooked a wagu tenderloin much closer to medium than I like and don’t want to mess up a bigger cut. Any tips would be appreciated.