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
Anyone can try Masterbuilt Electric smoker.?
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
@wevoduri posted:
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. 
occasional smoking - as Mneeley states, it doubles as a great commercial smoker.