What are you Smoking/Grilling/BBQ'ing this weekend?

[BigRedChief]

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

[MTG#10]

Originally Posted by BryanBusby

Just flats are hard to keep from being dry and shitty. I'd inject it to keep it from drying out or something.

I was worried about that, I think I'll put it in a foil pan with some beef broth as soon as it gets a decent color.

[cooper barrett]

Originally Posted by MTG#10

I was worried about that, I think I'll put it in a foil pan with some beef broth as soon as it gets a decent color.

Wet brine it

feel free to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will."
Ingredients
1/3 cup kosher salt
1/3 cup packed brown sugar
4 cups water
4 cups or more ice
Directions
In a medium pam, combine the salt, sugar and water. Heat and whisk vigorously until all the salt and sugar is dissolved. add ice to cool. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours or a couple of days. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.). Dry, cover with yellow mustard and rub smoke.

[BigRedChief]

Originally Posted by Fire Me Boy!

Smoked lamb shoulder at 250, wrapped at 165, and pulled at 198. Rested for 1 hour.

Dude, you can smoke anything and it turns out fantastic. You deserve some kind of smoker ribbon/trophy.

[Hog's Gone Fishin]

Love this guy and this is a great tutorial

[cooper barrett]

Butcher made me Rib eye burgers 1/3 lb pound and some "we are out of our minds" brats.
I split one open and cooked on Panini press and served on ball Park bun w cheese . Tito's and raspberry lemonade. ****ing killer!!!!

Smoking thighs and ribs for dinner and work snacks... People at work think they come from local BBQ LMFAO

[Fire Me Boy!]

Turkey thighs and legs.

[BryanBusby]

Keeping it simple this weekend.

Grabbed a loin from PC @ 3.98/lb and had them cut 'em up into 2" thick KC strips.

[Sorce]

Beef jerky this morning.

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[Buehler445]

Originally Posted by Sorce

Beef jerky this morning.

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Did you use that recipe I posted?

[Sorce]

Originally Posted by Buehler445

Did you use that recipe I posted?

I did not, I used 1 cup soy, 1/4 cup brown sugar, garlic and onion powder worcestershire and red pepper flakes. Was from a recipe I picked up a long time ago.

[Buehler445]

Looks like it turned out great

[cooper barrett]

What cut of meat?

[mlyonsd]

Four butts just went on the smoker. Boring compared to the other stuff posted here.

[Sorce]

Top round cut on the meat slicer across the grain. They were in the smoker about 2 hrs.

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[cooper barrett]

i have a 5 lb'er in the freezer/// guess the dehumidifier is coming out. Yyou did yours straight up on the smoker where I used to smoke then put on racks to dry.

Been a while since I made any. i don't have a meet slicer but good sharp knives.