Just started 40 lbs. of pork belly today, curing for bacon. Will smoke in the days leading up to Thanksgiving.
Smoking a turkey for Thanksgiving. Doesn't take a long time if spatchcocking the turkey.
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.
Smoked the whole Turkey. Came out perfect
Smoked some Beef Short-ribs yesterday. One of my favorites time after time.
Smoked ribeye steaks on high heat Friday night. Smoked chicken for fajitas saturday
Yesterday - Brisket and Lamb Meatballs
60-day dry-aged brisket turned out pretty good. 
Smoked another brisket yesterday
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.
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.
Did a Boston butt on the Egg yesterday. Lexington BBQ dip as well. Turned out great.
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.
Smoked 5 lbs of beef jerky last weekend.
Last night, short ribs and 2 turkey breasts
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.
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.
What type of smoker do you use?
I take it you use that "minion" method too.
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.
Smoking a turkey today, just about done. Hopefully will turn out good as usual.
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.
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.
btw, I did read your thread on SmokingMeatsForum.com
@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).