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What's in your smoker tonight?

Rockspek

By Rockspek,
in Game Recipes / Cooking

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bruno1
bruno1

I don’t get a chance to cook on the kettle much anymore so yesterday I decided I wanted to. Made some stuffed lobsters

Moho81
Moho81

Smoked corned beef brisket. 8 hours at 225. Wrapped it after it hit 165. The most tender corned beef I've ever had with a hint of smoke flavor. Sent from my iPhone using Tapatalk

johnplav
johnplav

Thanks to my Father’s Day gift I’ll be contributing to this thread soon!   

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Unit8R Collaborator

Unit8R

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This stunned me as it is the only thing I have seen that has gone down in price lately. Was $9.95 (Aldi) a pound last time I smoked salmon halves. Have them curing, will smoke tomorrow as SW wind will not drive neighbors nuts as well as having to give them a chunk! If you are USA only I hope to do a few lakers as well.

 1541824664_salmonlabel.thumb.jpg.c0ec2907bab28bb0d1687c29c3c8239a.jpg

 

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clean up screw up!
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Unit8R Collaborator

Unit8R

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4 hours ago, Chef said:

Hot smoke ?

yeah, smoker temp at 154 and internal temp goal of 145. maybe a little sweet from brown sugar in the brine (along with kosher salt and cracked black pepper) and maple syrup basting.  I need to improve getting the pin bones out of the lakers.

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crappyice Grand Master

crappyice

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Homemade smoked sausage and smoked apple and cheddar sausage c7ae1b7f7e0c89735ac81f18d963f434.jpg

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What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics


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Chef Grand Master

Chef

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What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics


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I have a whole bag of mixed collagen casings you can try


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mowin Veteran

mowin

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2 hours ago, 2012_taco said:

Picked up a 3lb brisket from Aldis pre seasoned with Texas BBQ, through in some venison summer sausage with jalapeños and cheese to fill up the smoker. 1st try with the Aldis brisket,  we'll see if it's worth it? 

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Is that just the point?  

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johnplav Mentor

johnplav

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23 minutes ago, 2012_taco said:

I never thought about smoking the shank. Did you just dry rub and smoke? Marinate? Please tell us!

It’s an evolving recipe.  This batch was dry-rubbed and smoked for 2 hours.  Then steamed in the oven for a few hours.  The hardest part was pulling the meat… but it’s tender and tastes great.   Like slightly dry pulled pork. 

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