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.

Smoked a small 12 pound brisket yesterday and finally got the results I've been looking for in brisket.  I've never been happy with my results and vowed to keep trying until I got it right.  Finally happy with yesterday's final product. 

I smoked a large ham yesterday, using a pellet combo of 75% sugar maple and 25% corn cob. Turned out pretty dang good. I sliced it up this morning and took half over to my daughter's house; we're still social distancing. more for their sake than mine. 

Last edited by mneeley490

Costco had uncooked versions of their marinated, rotisserie chicken for sale last weekend, for $3.99 each. I picked up a monster; must have been 6 lbs, and did an old favorite on Sunday, Beer-can Chicken on the Weber Performer. I could barely get the cover on. So much better when you can add your own rub, and crisp up the skin. It made enough for 2 meals apiece, for 3 people.

Last edited by mneeley490

I picked up a small beef shoulder clod at a business Costco last weekend, and smoked overnight on Saturday. Clods are made up of a few muscles and typically include the chuck, tri-tip, and flat iron areas. Most are 25 lbs or more, but I found one a little over 13 lbs.  I had a few technical difficulties, but it turned out great, even more flavorful than a brisket. Pics can be found here.

Love clod.  So versatile.  One of our local BBQ places called Lockhart makes clods once per week.  Don't know of any other local BBQ place that does.

@mneeley490 posted:

I picked up a small beef shoulder clod at a business Costco last weekend, and smoked overnight on Saturday. Clods are made up of a few muscles and typically include the chuck, tri-tip, and flat iron areas. Most are 25 lbs or more, but I found one a little over 13 lbs.  I had a few technical difficulties, but it turned out great, even more flavorful than a brisket. Pics can be found here.

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).

Last edited by ProSys
@ProSys 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

@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.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×