***Official Smoking (Meat and Stuff) Thread***

[JP4CY]

What beef cuts are people smoking besides brisket?

Meatloaf. Only way we eat it now.

 

[NickTheGreat]

Beef ribs are tasty

 

[dosry5]

i rubbed my meat last night too

So there went 30 seconds....

 

[SwirlyBird]

So there went 30 seconds....

15 more seconds than your dry rub lasted

 

[discydisc]

Personally I love to smoke flat iron steaks.
View attachment 64551

What sort of time/temperature regimen did you use?
Looks great!

 

[Knownothing]

How long can I have a pork shoulder in my freezer before it's no longer good? It's been there for like a year and a half. Is that to long or can I let it thaw and be fine?

 

[NickTheGreat]

How long can I have a pork shoulder in my freezer before it's no longer good? It's been there for like a year and a half. Is that to long or can I let it thaw and be fine?

That wouldn't bother me. Especially if the pork is cryovac sealed like they usually are.

 

[Cyclones_R_GR8]

What sort of time/temperature regimen did you use?
Looks great!

About 250 until internal reaches 140-150 then wrap in foil until it hits 200 internal. Then let it rest about 60 minutes. It releases a lot of moisture so you need to be careful opening the foil. Separate the fat from the rest and you have a great au jus or I use it instead of water when making BBQ sauce.
Most flat irons are well marbled but one time had had a couple of real lean ones so mine came out a bit dry. Didn't matter that time as I cubed it and used it in chili.

 

[motorcy90]

used my new to me Cajun Injector electric smoker for the 1st time today. did a smoked BBQ chicken pizza at 275 for about 40 min turned out amazing. will try smoked lasagna tomorrow. Have to wait till after my son is born in about a month for my girlfriend to be able to eat smoked meat again to actually put the smoker to good use.

 

[cstrunk]

What beef cuts are people smoking besides brisket?

I've smoked sale special chuck roasts that have turned out great.

I'm attempting my first brisket smoke ever, starting at 1 AM tonight. It's a 14.65 lb brisket that I'm hoping to have done a little bit before my girlfriend gets home on Sunday night (she's been on vacation with her family for the past week). I'm trying Texas style (olive oil, salt, pepper). Going unwrapped until 165 F. Unfortunately, my pink peach butcher's wrapping paper gets delivered sometime tomorrow until 9 PM at the latest... so I may end up unwrapped for longer with thicker bark than I'd prefer. But I'm excited to try butcher's paper.

 

[cstrunk]

Good morning! Here's my brisket... hour 6.

 

[cyinne]

Just put an 8 pound butt on hopefully be ready for supper. Can’t wait for pulled pork sammaches and nachos!

 

[BWRhasnoAC]

15 more seconds than your dry rub lasted

Ya but that's way more impressive dry. Hardcore right there.

 

[BWRhasnoAC]

My father smokes a ham every year for Christmas. Soaked in 7 Up and pineapple juice over night. Indirect heat on the grill with some nice hard wood for the first hour or so. Best ham you will ever eat.

edit: I know ham is already cold smoked.

 

[MLawrence]

Unfortunately, my pink peach butcher's wrapping paper gets delivered sometime tomorrow until 9 PM at the latest... so I may end up unwrapped for longer with thicker bark than I'd prefer. But I'm excited to try butcher's paper.

You could always wrap in tin foil, but I understand if you don't want the trade-offs with your bark.

 

[Dr.bannedman]

making some smked trout and smocked salmon sandwichs for my khaleesi 2night. very stoked

 

[motorcy90]

hour and a half in the smoker, just the slightest taste of hickory. ended up amazing.

 

[clone4life82]

What is that?

 

[Mr Janny]

What is that?

Looks like maybe elote casserole?
Or Mac and cheese?
Just a guess.

 

[motorcy90]

What is that?

Looks like maybe elote casserole?
Or Mac and cheese?
Just a guess.

lasagna.
and thanks for my next idea for next weekend. mac n cheese is next.