I have two turkey breast roasts in netting, hanging in the smoker right now. Brined last night in orange juice, and smoking with orange wood. I just love the flavor this gives them. 

Doing two pork butts tomorrow. I always make two, as it's just as easy as making one. Then I pull them, and then give one to my daughter's family.

The grandsons have been spoiled on good bbq, and always jump on it when I bring some over. So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.

Last edited by mneeley490
mneeley490 posted:

So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.

This has ruined a few BBQ places for me as well.

thelostverse posted:
mneeley490 posted:

So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.

This has ruined a few BBQ places for me as well.

Yep.The PNW isn't known for great BBQ, but I will always give credit where credit is due. There are two places near me that I love; one is unfortunately no longer in business, but there is another called "Jeff's Texas Style BBQ" that won an award in Food & Wine for best BBQ in WA state. I've known Jeff since before he started his place, and it is that good.

I have a similar issue especially for brisket and turkey - but we don't smoke pig so while I have high standards especially for ribs - I am less picky for pork

Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps. 

longboarder posted:

Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps. 

Congrats.  Brisket is the hardest thing to smoke properly.  I need to try it again in the future, the last time I overcooked it a bit and a lot of it went to make brisket chili (which was quite good, but not what I was aiming for).

Haven't done this one in a while, but hey, it's the Superbowl.

Smoked wings, injected with Buffalo sauce. Mmm, mmm!  

You get the flavor, but not the mess.

Smoked a packer brisket overnight Saturday night.  Pulled it around 11 AM Sunday.  Ended up with about a 3-5 lb flat for dinner Wednesday night.  Approximately 3 lbs of chopped brisket for sandwiches yesterday for lunch.  About another 1-2 lbs of KC burnt ends for the Super Bowl last night.  Eating high on the cow this week.

Smoked a Wagyu boneless Short Rib plate yesterday for the big game.  It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am.  Smoked over some pecan for about 6 hours and it was the best beef I've ever had.  This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night. 

thelostverse posted:

Smoked a Wagyu boneless Short Rib plate yesterday for the big game.  It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am.  Smoked over some pecan for about 6 hours and it was the best beef I've ever had.  This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night. 

Never used Pecan wood for Beef (almost exclusively oak for me).  Did you notice a difference in flavour vs other woods?

csm posted:
thelostverse posted:

Smoked a Wagyu boneless Short Rib plate yesterday for the big game.  It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am.  Smoked over some pecan for about 6 hours and it was the best beef I've ever had.  This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night. 

Never used Pecan wood for Beef (almost exclusively oak for me).  Did you notice a difference in flavour vs other woods?

I love oak with beef, but I've seen Malcolm Reed use pecan, so I gave it a try.  The only difference I noticed was while it was on the smoker - once it came off, I couldn't tell any difference.  I'll probably just stick to oak with beef in the future.

Smoked a 3 bone-in Rib Roast yesterday over some post oak.  It was a bit windy out on the deck, but I love sitting outside enjoying the smoke whenever possible.  Did a herb crust that turned out amazing.  Paired lovely with a 2012 Paloma Merlot.  What a great day.

thelostverse posted:
csm posted:
thelostverse posted:

Smoked a Wagyu boneless Short Rib plate yesterday for the big game.  It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am.  Smoked over some pecan for about 6 hours and it was the best beef I've ever had.  This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night. 

Never used Pecan wood for Beef (almost exclusively oak for me).  Did you notice a difference in flavour vs other woods?

I love oak with beef, but I've seen Malcolm Reed use pecan, so I gave it a try.  The only difference I noticed was while it was on the smoker - once it came off, I couldn't tell any difference.  I'll probably just stick to oak with beef in the future.

Thanks for the reply.  I've used pecan with pork before and did notice a small difference in the flavour of the meat vs hickory.  The aroma of the smoke was the biggest indicator I was using pecan though. 

Loaded up at Costco this morning.  They were limiting access to 10 people every five minutes, unless traffic flow leaving the store dictated otherwise.  Still no TP though.

Will be smoking a full packer brisket, some de-boned pork shoulder and a couple of racks of ribs this weekend.  

csm posted:

Loaded up at Costco this morning.  They were limiting access to 10 people every five minutes, unless traffic flow leaving the store dictated otherwise.  Still no TP though.

Will be smoking a full packer brisket, some de-boned pork shoulder and a couple of racks of ribs this weekend.  

Nice... smoked a pork butt recently.  Same situation with Costco this morning.  Mostly stocked except for paper goods and sanitizer.

Went into Costco last evening. There were only about 25% of normal volume of shoppers there. Weird. I guess when the TP ran out, everyone lost interest.

In my local grocery a couple weeks ago, they were offloading frozen turkeys for some reason at $.29 lb. Smoked turkey is always good. I have a 14 pounder that will go into the GMG tomorrow. Will probably use a mix of sugar maple and apple pellets. I also just bought a 20 lb bag of orange. Some of those may find their way in, too.

Last edited by mneeley490
mneeley490 posted:

Went into Costco last evening. There were only about 25% of normal volume of shoppers there. Weird. I guess when the TP ran out, everyone lost interest.

In my local grocery a couple weeks ago, they were offloading frozen turkeys for some reason at $.29 lb. Smoked turkey is always good. I have a 14 pounder that will go into the GMG tomorrow. Will probably use a mix of sugar maple and apple pellets. I also just bought a 20 lb bag of orange. Some of those may find their way in, too.

I have a turkey in the freezer bought during the holiday season, plan on smoking it in the near future.

thistlintom posted:
mneeley490 posted:

Went into Costco last evening. There were only about 25% of normal volume of shoppers there. Weird. I guess when the TP ran out, everyone lost interest.

In my local grocery a couple weeks ago, they were offloading frozen turkeys for some reason at $.29 lb. Smoked turkey is always good. I have a 14 pounder that will go into the GMG tomorrow. Will probably use a mix of sugar maple and apple pellets. I also just bought a 20 lb bag of orange. Some of those may find their way in, too.

I have a turkey in the freezer bought during the holiday season, plan on smoking it in the near future.

Mine turned out pretty good. With that combo of pellets, the smoke was subtle and sweet.

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