Smoking Meat Questions and Discussion

[tm3308]

What temps do you use and for how long? Do you crank it at a certain point to get some crisp on the skin? I feel like expediting the process with spatchcocking would make the skin more rubbery.

You definitely don't want to go low and slow with chicken. 300-350 works fine, but you can go hotter if you want. Chicken's a fairly delicate meat, so it doesn't need a ton of time in the smoke to get the flavor you want. Definitely be sure to pat the chicken dry all around, but especially the skin. Then brush on *just* enough oil (or whatever binder you prefer, if any) to help your rub stick, no more. You don't want any more moisture on the skin than absolutely necessary.

 

[83cy]

Educate me please. Every time I've had prime rib, probably only a handful of times in my life, I've never been impressed. To me it's just always seemed watery and flavorless. I see people talking up prime rib, some of my friends included, and I've never been a fan. What am I missing, have I just had bad luck?

Never that impressed with prime rib from a restaurant but a hunk of prime rib on a smoker is whole nother ball game. Different in a good way.

 

[Cyclones_R_GR8]

I know people said to use spatchcock shears for turkeys but can chickens be done with regular kitchen shears or a knife? Never made them that way before.

This guy does a very thorough job

 

[cycloner29]

You definitely don't want to go low and slow with chicken. 300-350 works fine, but you can go hotter if you want. Chicken's a fairly delicate meat, so it doesn't need a ton of time in the smoke to get the flavor you want. Definitely be sure to pat the chicken dry all around, but especially the skin. Then brush on *just* enough oil (or whatever binder you prefer, if any) to help your rub stick, no more. You don't want any more moisture on the skin than absolutely necessary.

I will go around 30 minutes to an hour at 150 just to get the smoke flavor. Then crank it up to 300-350.

I will mix herbs and butter and put under the skin along with a little Weber’s beer can chicken rub. Rub a little canola oil over the skin.

 

[cycloner29]

Teriyaki and Louisiana Hot Sauce marinated wings for Christmas Eve.

 

[cyclone618]

A decent pair of kitchen shears will work fine. That's all I've ever used.

I’ve used a good kitchen shears for turkey and chicken. The shears has worked well on the chickens and small to medium turkeys, but was difficult to get through a large turkey. I’ve asked for a good poultry shears for Christmas and hope to get that tomorrow. It should work well on any turkey and thicker bones.

 

[Cyclones_R_GR8]

I parted up a couple of chickens and plan on doing them today with some hickory.

 

[cycloner29]

Just pulled them off. 200 degrees for 90 minutes and the 480 for 15 minutes. The teriyaki ones are really good a few the skinned burned as I have a hot spot on my smoker. All in all really good wings! Merry Christmas!!

 

[AgronAlum]

Asked my nine year old what he wanted for Christmas and he said “ham loaf shaped like a Christmas tree”, so I decided to throw it on the smoker. It turned out really well.

 

[tm3308]

Obligatory plate photo. The gravy I planned to make didn't turn out, unfortunately, and my roast carried over way more than I was anticipating after I got it out of the oven, so it ended up a little more done around the outside than I like, but it was still good. But the horseradish sauce and green beans were fantastic.

 

[Clonedogg]

We bought a half of a half last spring, we have quite a few roast left over. Various cuts... rump, arm, shoulder, chuck. Looks like smoking these are an option, I'm sure a few of you have attempted. My brief search, makes me think it would be pretty much like smoking a brisket, just shorter times based on weight vs a full brisket. Are these correct assumptions?

 

[cycloner29]

We bought a half of a half last spring, we have quite a few roast left over. Various cuts... rump, arm, shoulder, chuck. Looks like smoking these are an option, I'm sure a few of you have attempted. My brief search, makes me think it would be pretty much like smoking a brisket, just shorter times based on weight vs a full brisket. Are these correct assumptions?

With roasts though you have more connective tissue and it takes longer to break down. I've had really good luck getting them to around 205-210. Once they hit that temp, I will put them in a foil container with some broth, water, or whatever you like and cover. Put them back on the smoker and keep the IT temp steady for at least 1.5 - 2 hours. Sounds crazy, but keep them at that 210 mark for as long as you can is the key. They were fork pull apart. Here are some pics of what I did last summer.

 

[TheProcess]

We bought a half of a half last spring, we have quite a few roast left over. Various cuts... rump, arm, shoulder, chuck. Looks like smoking these are an option, I'm sure a few of you have attempted. My brief search, makes me think it would be pretty much like smoking a brisket, just shorter times based on weight vs a full brisket. Are these correct assumptions?

Lean roast is good for making jerky.

 

[JP4CY]

Lean roast is good for making jerky.

I use bottom round

 

[TheProcess]

Several other have mentioned heygrillhey.com in this thread. I've made some good stuff and learned a lot from that site.

 

[IcSyUclone]

Was going to mention hey grill hey too. This one turned out pretty good.

Best Smoked Mississippi Pot Roast [with Video] - Hey Grill, Hey

Smoked Mississippi Pot Roast is a mouth-watering roast that'll make the most amazing Sunday dinner for your family. Smoking this roast makes it a must-try.

heygrillhey.com

 

[JM4CY]

Hey, what’s the key to making smoked wings? How do you guys do them? I have a method I use for drumsticks but bought 4 lbs of wings yesterday at fareway for the game tomorrow. (Not going but who says you can’t tailgate at home?!)

 

[Cyclones_R_GR8]

Hey, what’s the key to making smoked wings? How do you guys do them? I have a method I use for drumsticks but bought 4 lbs of wings yesterday at fareway for the game tomorrow. (Not going but who says you can’t tailgate at home?!)

I was thinking about the same thing. If I do wings in the oven I do them at 425 and turn at 25 minutes and take them out at 50 minutes. Depending on the size maybe do 30 minutes and out at 60 minutes.
I figure I could do the same on the Weber grill putting the wings around the outer edge and a pile of hot coals in the middle. I can get 425-450 for an hour that way.

 

[JP4CY]

I was thinking about the same thing. If I do wings in the oven I do them at 425 and turn at 25 minutes and take them out at 50 minutes. Depending on the size maybe do 30 minutes and out at 60 minutes.
I figure I could do the same on the Weber grill putting the wings around the outer edge and a pile of hot coals in the middle. I can get 425-450 for an hour that way.

Check out vortex

 

[cycloner29]

Hey, what’s the key to making smoked wings? How do you guys do them? I have a method I use for drumsticks but bought 4 lbs of wings yesterday at fareway for the game tomorrow. (Not going but who says you can’t tailgate at home?!)

Low and slow is key for smoke. Everything I've read about getting them crisp is to pull them off the smoker and turn the temp up. Once the temp stabilizes put them back on. Marinate them overnight also is key if you want to eat them without adding sauce when they are done. The teriyaki ones I did were marinated for 24 hours. Great taste and didn't add any sauce to them.