Smoked beef ribs yesterday over cherry. 5 hours at 225-230
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.
Cool thanks. I may try it next time I do some pork.
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