What's in your smoker tonight?

[mowin]

25 minutes ago, Nytracker said:

What generates the heat in the pellet tray ?

You light the pellets.  They smoulder creating the smoke.   Your element in the smoker is the heat source, but you don't have to worry about the element getting hot enough to generate smoke as It's heat only.

 

[Paula]

My birthday brisket, smoked 14 hrs. So so good 

[mowin]

1 minute ago, Paula said:

My birthday brisket, smoked 14 hrs. So so good 

Looks great.  Happy birthday

[Five Seasons]

my first attempt at ribs using the 3-2-1. Got a late start so I shortened the 2 and as a result they weren't as fall off the bone as I'd like, but the whole family and extended family loved them.

[Fletch]

Got ribs in, just foiled. I usually do 2.5,1.5 and 30-45

I think 3-2-1 is a bit long. Easy enough to tell by look though.


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[turkeyfeathers]

35 minutes ago, Fletch said:

Got ribs in, just foiled. I usually do 2.5,1.5 and 30-45

I think 3-2-1 is a bit long. Easy enough to tell by look though.


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At 225 ?

[Fletch]

At 225 ?

Yes sir!


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[mowin]

If I've got a thicker slap, I'll stick with the 3-2-1. Thinner, I adjust according.  

[Fletch]

Oh man spot on also some smoked brats.



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[mowin]

4 minutes ago, Fletch said:

Oh man spot on also some smoked brats.



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Ok, NOW I'm hungry. Nice looking plate.  

[Robhuntandfish]

10 hours ago, Fletch said:

Oh man spot on also some smoked brats.



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i had almost that same meal at the Tin Rooster on fri night!  looks great 

[Five Seasons]

17 hours ago, Fletch said:

Got ribs in, just foiled. I usually do 2.5,1.5 and 30-45

I think 3-2-1 is a bit long. Easy enough to tell by look though.


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i shortened hour 2 because of time and i honestly thing it hurt the "fall off the bone" or maybe the other steps were too long. Will experiment more.

[goosifer]

I hope you guys don't mind this random question, but I figured this would be the best thread to ask it in. It's really strange because I thought of this while trying to fall asleep the other night. Has anyone experimented with combining sous vide and smoking? ( @turkeyfeathers?) Something like instead of smoking the meat for say 12 hours, you sous vide it for 24 hours (with the rub spices on it) and then just smoke it for just 6 hours. I'm wondering if you would get less shrinkage/higher yield of the end product. There is the issue of what to do with the "juice" inside the bag from the sous vide cooking. Maybe add it back after the meat is sliced? If this post  is too out of left field, feel free to ignore.

[turkeyfeathers]

Interesting idea. As with any sous vide cooking with meat a finish on stove top / grill or under broiler is usually needed. I like the idea of finishing on the smoker.  You have me thinking.  Stay tuned. I’ll experiment soon 

[Five Seasons]

On 2/24/2016 at 2:56 PM, turkeyfeathers said:

Sweet Baby Rays BBQ sauce to set it off

 

love that stuff. even the sugar free version is good.

[Five Seasons]

32 minutes ago, goosifer said:

I hope you guys don't mind this random question, but I figured this would be the best thread to ask it in. It's really strange because I thought of this while trying to fall asleep the other night. Has anyone experimented with combining sous vide and smoking? ( @turkeyfeathers?) Something like instead of smoking the meat for say 12 hours, you sous vide it for 24 hours (with the rub spices on it) and then just smoke it for just 6 hours. I'm wondering if you would get less shrinkage/higher yield of the end product. There is the issue of what to do with the "juice" inside the bag from the sous vide cooking. Maybe add it back after the meat is sliced? If this post  is too out of left field, feel free to ignore.

i'd be worried that the meat wouldn't absorb the smoke well after it's "cooked". Plenty of catering and wedding places do sous vide all their meat in advance and then they throw them on the grill to sear them. Really shortens the process and allows them to crank out a ton of steaks fast.

[Robhuntandfish]

Have trout in the smoker....and all of a sudden it just started pouring. So humid it formed in 15 minutes while I was getting it ready.   Electric smoker....had to unplug it.  Raining so hard cam hardly see out side .....grrr

Edited August 18, 2019 by Robhuntandfish

[Robhuntandfish]

Ok got trout done. They are tasty. Making a smoked trout dip too. TF has made/posted it before thought I would try it .  I'm sure I didn't make it the same but worth a shot. 

[Arcade Hunter]

17 hours ago, Robhuntandfish said:

Ok got trout done. They are tasty. Making a smoked trout dip too. TF has made/posted it before thought I would try it .  I'm sure I didn't make it the same but worth a shot. 

That looks awesome!

[bruno1]

Did a reverse sear smoke with some 2.5# Tomahawk steaks

[MPHunter]

29 minutes ago, bruno1 said:

Did a reverse sear smoke with some 2.5# Tomahawk steaks

Those look awesome. Reverse sear is definitely the best way to cook a nice thick steak.

[bruno1]

14 minutes ago, MPHunter said:

Those look awesome. Reverse sear is definitely the best way to cook a nice thick steak.

You know what really put this over the top is I smoked garlic also. Then dropped the garlic in a pan with butter over charcoal. When I seared the steaks I did them over charcoal and basted with the melted butter and garlic

[crappyice]

Doing an 8 pound pork butt tomorrow for pulled pork ..trying to get my times right for a 6;00 dinner.
How long for initial smoke(char broil-propane vertical smoker-225 with Hickory chops)?
Then can I finish it on grill or slow cooker? How long?



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[mowin]

At 225 it should take about 8-10 hrs.  

However, you can smoke it till a internal of 160, wrap in foil and finish in the oven at a higher temp, saving a few hrs. 

[bruno1]

10 minutes ago, crappyice said:

Doing an 8 pound pork butt tomorrow for pulled pork ..trying to get my times right for a 6;00 dinner.
How long for initial smoke(char broil-propane vertical smoker-225 with Hickory chops)?
Then can I finish it on grill or slow cooker? How long?



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I run my butts at 250 until I hit 160 then double wrap with heavy aluminum foil until I hit 203.  After that I take it and wrap it in a towel for 2 hours before I shred it. Trust me, leaving it wrapped for 2 hours allows juices to flow back and won’t dry out as fast. Also it will still be so hot you’ll probably need gloves to handle and shred it. I’d want my butt done by 4 for a 6 o’clock dinner. I usually inject and rub mine the night before with either a mixture of pineapple juice and white sugar or apple juice and white sugar.