***Official Smoking (Meat and Stuff) Thread***
- Thread starter AgronAlum
- Start date
This thread has me wanting to do a brisko this weekend. You just can't get good Texas style brisket around here.
People have been trying to get me to try some mustard based sauces. My wife doesn't like mustard, so I've resisted.
Has anyone else had experience with mustard based sauces?
Using spicy jelly as a rub base is what I have used, in lieu of mustard.
Has anyone else had experience with mustard based sauces?
Using spicy jelly as a rub base is what I have used, in lieu of mustard.
- Mar 27, 2006
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yeah, I make a mustard sauce that I like a lot. I personally like mustard sauces better than ketchup based ones. If you want to tamp down that mustard flavor, just use less of it. or add more brown sugar. Both would keep that flavor down. I also like to add liquid smoke to my sauces. It just gives it that BBQ taste, but it's possible to go overboard.
Long time meat smoker here. I have an approaching 20 year old Traeger and a 12 year old WSM.
Any questions ask away.
For thermometers I really like the Thermoworks Smoke 2 Channel.
Any questions ask away.
For thermometers I really like the Thermoworks Smoke 2 Channel.
- Mar 27, 2006
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I wouldn't be mad if people posted "recipes" and methods for various meats that they've had success with.
These are in addition to the standard Pork Shoulder/Brisket/Ribs that go without saying.
boneless/skinless chicken thighs: put a good rub on them, and leave them in a ziploc bag overnight. They take between 90-120 minutes at 225.
Shrimp: Raw, shell on. The bigger the better. I wouldn't go much smaller than 21-26 size. Rub and put in ziploc bag in fridge. They absorb a lot of flavor, so don't leave them in the bag too long, or risk them getting too salty. Put them on a disposable grill pan with lots of holes in it, and into the smoker for an hour, tops. Maybe not even that long. Temp 200-225. You really have to monitor these, because they go from underdone, to overdone very quickly. Pick up a lot of smoke flavor. When done correctly, they are amazing. When done incorrectly, they get pretty rubbery.
Country Pork Ribs: These are super easy. Boneless country ribs are usually just cut up pieces of shoulder. They just take less time. Treat them like you would a shoulder. Rub them down and throw them in. Takes maybe 2 hours.
Steak: Amazing. I threw a T-bone in the smoker with a little montreal steak seasoning on it for maybe 45 min, pulled it when it hit about 120 degrees, and then seared it on the grill to get it up to 140. So good.
Side dishes. Big portabella mushrooms that have been marinated are very good. Mac & cheese also is great.
I built my own barrel smoker and would suggest that to everyone. I also have a Green Mountain but that's been relegated to short smokes and grilling. (Still love it)
If you want the best food get a barrel smoker!
I have the recipe taped to the inside of the cabinet with all our spices. I have never made it the same each time I've needed more. Not a huge fan of all the garlic and rosemary so I even put in some chile powder, coffee grounds, maple sugar, dry mustard, granulated brown sugar, turbinado sugar, nutmeg, cinnamon. Not all these at once but just like to change things up each batch.
Batch of wings marinated overnight in hot sauce and added my latest version of Dust Rub, 3 hours in the smoker and this:
I wouldn't be mad if people posted "recipes" and methods for various meats that they've had success with.
I posted the method I use for ribs. Other rules I swear by is to always brine the chicken thighs for at least 3 hours before drying, putting on the rub, and getting them on smoke. And for pork shoulder, always use bone-in, pull it off the smoker when it's at 190, wrap in foil and let it rest for an hour. I've heard of people that also wrap it with a towel after foiling and putting it into a cooler to let it rest for that hour but I've never done that. I'll let it rest another 15-30 minutes after taking the foil off.
Oh man, those look good! Wings are one of my favorite things for a quick smoke. So many different rubs/marinades and flavor options!
I always will dry brine for 12-18 hours with just kosher salt. I will wash, then rub on maple syrup and dry rub. Smoke to 200 (starting it at 150 for a couple hours really adds the smoke ring) and let sit uncovered for 30 minutes, bark doesn't get to soggy then. If I am going to take them somewhere I will wrap in foil, towel and stick in a cooler. They will stay warm for a few hours. I like to fill the smoker so will put 4-6 in at a time and will freeze. When I freeze will will add a little more rub to the meat. To warm, put it in a crock pot and add some chicken stock or apple juice. Good eats!
If your family likes tacos, lasagna, sloppy joes, etc, and you use a lot of ground beef, try smoked pork shoulder instead (pulled pork). Sams sells them for 1.69 a pound. Takes a while to smoke them completely (yes, you really have to go to 200-203), but the end product is amazing.
I have one of those and it constantly loses it's signal.
These guys actually delivered? Last I had checked, which was probably over a year ago, there were a lot of unhappy people that had paid up front as it was crowd funded and after 2 years still hadn't gotten anything.
