Smoked beef ribs yesterday over cherry. 5 hours at 225-230
@Insight posted:Nice! Never thought of trying to smoke clod. But now that Costco has the Prime grade commodity brisket priced at $4.99/lb nowadays, clod is looking like an appealing alternative.
I smoked bone-in chicken thighs from Costco Business Center over the weekend. As usual for Costco, the quality of the meat was really good, and a great deal at 95 cents per pound for a 40 lb box (split it with a few buddies).
I've found that the business Costcos typically sell meat for a little less than the regular ones. You're lucky to have one near you.
@jcocktosten posted:Smoked beef ribs yesterday over cherry. 5 hours at 225-230
Do you notice the cherry wood impart any flavour? I notice a significant amount of nut flavour when using pecan, but the differences with other woods i've used are minimal.
@csm posted:Do you notice the cherry wood impart any flavour? I notice a significant amount of nut flavour when using pecan, but the differences with other woods i've used are minimal.
Some sweet fruity flavor but it is pretty mild
Cool thanks. I may try it next time I do some pork.
@csm posted:Do you notice the cherry wood impart any flavour? I notice a significant amount of nut flavour when using pecan, but the differences with other woods i've used are minimal.
I don't notice so much the flavor when I use cherry, but I do see a marked difference in color. It seems to bring out a mahogany hue in everything I smoke, including bacon and beef.
Non-traditional 4th of July dinner tonight. I'm smoking a turkey breast, and I'll probably grab a Cali pinot from the cellar to go with it.
Beef ribs over cherry wood. And we smoked tomatoes
Smoked a full packer brisket over the weekend on the Primos. Used a hickory chunk. First time using a pecan rub as one of my layers. Turned out great with a beautiful smoke ring.
We smoked brisket and chicken wings over Pecan on Sunday. Even the downpour that occurred in the last hour did not negatively impact- excellent
Starting another 60-day, dry-aged brisket. I found a prime packer at Costco that weighs in at 23.25 lbs.
Anyone have tried Sushi and Smoking BBQ Buffet. ?
Local grocery has Wagyu chuck roast for $8.99 lb. in cryovacs. I'm going to pop one in the Smokin' It tomorrow and see how it comes out.
@mneeley490 posted:Starting another 60-day, dry-aged brisket. I found a prime packer at Costco that weighs in at 23.25 lbs.
Went into the smoker this morning at 7:30. Didn't weigh it, but after trimming, I think it's still in the neighborhood of 16 lbs. Due to the moisture loss during aging, it won't shrink much more.
Lamb roast and beef ribs
made last month same wagyu chuck roast! its was amazing) but price was double
@wevoduri posted:made last month same wagyu chuck roast! its was amazing) but price was double
I smoked a wagyu chuck roast a few weeks ago. I seasoned and did everything in the usual manner. Amazingly, it turned out to be the single worst tasting piece of beef I've ever done. I blame the cow.
Smoked baby back ribs , I use wood chips + apple . Spray it with tangy bbq sauce. Cooked for about 4hrs.