Kjbarth Posted November 6, 2021 Share Posted November 6, 2021 Today made brisket and pork shoulder on my WSM, and smoked Mac and cheese and smoked apple crisp both on my Weber kettle. 3 Link to comment Share on other sites More sharing options...
smokinjoe Posted November 6, 2021 Share Posted November 6, 2021 12 minutes ago, Kjbarth said: Today made brisket and pork shoulder on my WSM, and smoked Mac and cheese and smoked apple crisp both on my Weber kettle. Just drop the mic, and walk off with the greatest food post ever…the Rauchbier just makes it even greater. 1 Link to comment Share on other sites More sharing options...
HoustonNit Posted November 6, 2021 Share Posted November 6, 2021 (edited) 36 minutes ago, smokinjoe said: Just drop the mic, and walk off with the greatest food post ever…the Rauchbier just makes it even greater. Was just going to say the Rauchbier seems like the perfect pairing with some smoked meats. Not sure why I haven’t done this. Love the smoked everything, delish. Edited November 6, 2021 by HoustonNit 1 Link to comment Share on other sites More sharing options...
JCwhammie Posted November 26, 2021 Share Posted November 26, 2021 Dry brined (salt, thyme, rosemary, sage, orange zest) for 4 days then grilled with 1 small chunk of pecan wood. 3 Link to comment Share on other sites More sharing options...
Kjbarth Posted November 26, 2021 Share Posted November 26, 2021 Spatchcock turkey on WSM22. 1 Link to comment Share on other sites More sharing options...
markandrex Posted January 1, 2022 Share Posted January 1, 2022 Last nights prime rib. 6 Link to comment Share on other sites More sharing options...
HoustonNit Posted January 1, 2022 Share Posted January 1, 2022 ^Sexy Link to comment Share on other sites More sharing options...
dcbt Posted January 1, 2022 Share Posted January 1, 2022 I also smoked a prime rib last night. First time I've tried a prime rib, but it came out nicely. But, I think I still prefer my beef tenderloin that I do at Christmas. 8 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted January 10, 2022 Share Posted January 10, 2022 Has to clear about 14 inches of snow from around my smoker to do reverse seared steaks on Saturday. Even though I have a blanket for my smoker, I still had to increase the temperature setting by 50 degrees to get it into the temperature range that I wanted. 3 Link to comment Share on other sites More sharing options...
Clueby Posted January 10, 2022 Share Posted January 10, 2022 9 minutes ago, StarSurfer55 said: Has to clear about 14 inches of snow from around my smoker to do reverse seared steaks on Saturday. Even though I have a blanket for my smoker, I still had to increase the temperature setting by 50 degrees to get it into the temperature range that I wanted. That's some dedication for some steaks! 1 Link to comment Share on other sites More sharing options...
BigRich Posted January 10, 2022 Share Posted January 10, 2022 (edited) 2 hours ago, Clueby said: That's some dedication for some steaks! I was thinking the same thing. There is no damn way that I'm working the grill in the snow unless we've lost gas and electricity to the house. Edited January 10, 2022 by BigRich Link to comment Share on other sites More sharing options...
JCwhammie Posted February 5, 2022 Share Posted February 5, 2022 Celebrating Little Whammie's 2nd birthday with smoked chuck roast. 3 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted February 5, 2022 Share Posted February 5, 2022 1 hour ago, JCwhammie said: Celebrating Little Whammie's 2nd birthday with smoked chuck roast. Nice JC. Happy Birthday wishes for Little Whammie! Biba! Joe Link to comment Share on other sites More sharing options...
JCwhammie Posted February 6, 2022 Share Posted February 6, 2022 5 hours ago, fishnbowljoe said: Nice JC. Happy Birthday wishes for Little Whammie! Biba! Joe Thanks, Joe! 1 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted February 8, 2022 Share Posted February 8, 2022 THis weekend I tried my hand at cooking beef ribs on my smoker. I found some really good ribs at Costco a few week ago and rescued them from the freezer. I had watched a youtube video by Meat Church on how to smoke ribs and followed their advice. Basically, I cooked them much like I would cook a brisket. Following the Meat Church directions, I took the ribs to 210 degrees to make sure that they were tender. This is about 5 degrees higher than I take a brisket. Frankly, I would back that off to 207-208 next time as I thought they were a bit overcooked at 210. I use the Fire and Smoke Society Black and Tan rub They went on the smoker at 6:15 Saturday morning and were ready at noon. It was a cold morning (9 degrees F) so I built a fire outside. It was a great, relaxing morning. 5 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 12, 2022 Share Posted February 12, 2022 My first "hot & fast" brisket. I'm no longer a skeptic 3 Link to comment Share on other sites More sharing options...
BottledInBond Posted February 12, 2022 Share Posted February 12, 2022 18 hours ago, Skinsfan1311 said: My first "hot & fast" brisket. I'm no longer a skeptic 300? 350? I’ve still never tried that. Link to comment Share on other sites More sharing options...
BottledInBond Posted February 12, 2022 Share Posted February 12, 2022 I did a couple shoulders and a brisket the other day. It’s been too cold lately to want to be outside much. Glad I finally convinced myself to suffer in the elements a bit 3 Link to comment Share on other sites More sharing options...
Kjbarth Posted February 12, 2022 Share Posted February 12, 2022 20 hours ago, Skinsfan1311 said: My first "hot & fast" brisket. I'm no longer a skeptic How hot? how fast? Just curious, haven't done one that way. Bark and smoke ring look great, looks juicy, and the bits of fat look rendered. Looks like great brisket! Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 12, 2022 Share Posted February 12, 2022 29 minutes ago, Kjbarth said: How hot? how fast? Just curious, haven't done one that way. Bark and smoke ring look great, looks juicy, and the bits of fat look rendered. Looks like great brisket! Average temp was 375° 11lb prime packer, trimmed down to ~ 8lbs. I trimmed a lot more fat than usual, and cooked it fat side down, and stuck it in a disposable foil pain, (fat side up), after it hit 170° and a good bark. I let it ride for 2 more hours, and the probe went in like butter. Rested it for an hour. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 12, 2022 Share Posted February 12, 2022 (edited) 2 hours ago, BottledInBond said: 300? 350? I’ve still never tried that. 375° It cut hours off of the cook. I was really nervous about it, until I probed it. Went in like butter and it turned out to be the best brisket that I've ever done, and I've done quite a few, low and slow. From this day forward, I'll only do them this way. Edited February 12, 2022 by Skinsfan1311 1 Link to comment Share on other sites More sharing options...
MM818 Posted February 14, 2022 Share Posted February 14, 2022 Ribs & Whiskey!!! 4 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted February 15, 2022 Share Posted February 15, 2022 The best thing that I every bought for my pellet smoker was a the blanket accessory. It really helps it maintain temps in cold weather as well as reducing the pellet usage. If you have a pellet smoker and your manufacturer offers a blanket as an accessory, I would highly recommend getting one. I have done an 11 hour overnight cook in 5 degree temps with no problem. Link to comment Share on other sites More sharing options...
HoustonNit Posted February 17, 2022 Share Posted February 17, 2022 Oh man I w oh sh I had more thumbs to give to all these delicious eats. Good job guys. Link to comment Share on other sites More sharing options...
smokinjoe Posted February 17, 2022 Share Posted February 17, 2022 44 minutes ago, HoustonNit said: Oh man I w oh sh I had more thumbs to give to all these delicious eats. Good job guys. Based on what you just typed, it looks like you’re all thumbs, already! 3 Link to comment Share on other sites More sharing options...
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