Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 45

**BigRedChief** · 07-03-2015, 03:48 PM

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.

In58men · 07-18-2017, 02:22 PM

How many hours for the brisket and at what temp?

**srvy** · 07-18-2017, 02:45 PM

I got it on at about 6 am and pulled at 195 right at 2 pm 270* steady so 8 hrs. Thats the fastest I have got one done at 270. I was a little apprehensive so I checked with a Taylor I know is dead on and it just cooked like a bat out of hell. I know it was gonna be good just they way the meat sprung back to my thumb print and the prob just melted into the meat. That corner was tender and juicy. Its in a cooler resting I will slice in about three hours and pull the pork then pack it for the trip.

**srvy** · 07-18-2017, 06:22 PM

Look no smoke ring yet juicy and Smokey.

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**srvy** · 07-18-2017, 06:40 PM

I forgot no paper wrap or Texas crutch just a drip pan at bottom of WSM no water and resting on bottom rack with pork picnic above. Just like i see at 100s of bbq contests ive attended while my buddy judges them.
They dont tell you much but you can see a lot. Used hickory just like the oldtimers do for the most part with beef. Oh wait I am an oldtimer now since I have been smoking since I bought my Mom a Brinkman water smoker when I was 14 I am 60 now. Mom put me in charge of the smoking I think she didnt like her gift but I sure did.

In58men · 07-18-2017, 07:11 PM

Quote:

Originally Posted by srvy

I forgot no paper wrap or Texas crutch just a drip pan at bottom of WSM no water and resting on bottom rack with pork picnic above. Just like i see at 100s of bbq contests ive attended while my buddy judges them.
They dont tell you much but you can see a lot. Used hickory just like the oldtimers do for the most part with beef. Oh wait I am an oldtimer now since I have been smoking since I bought my Mom a Brinkman water smoker when I was 14 I am 60 now. Mom put me in charge of the smoking I think she didnt like her gift but I sure did.

No water huh? Interesting, I planned on using water.

**srvy** · 07-18-2017, 07:24 PM

Quote:

Originally Posted by Inmem58

No water huh? Interesting, I planned on using water.

Its easier to keep the fire hot and consistent since I was going to do a higher temp smoke to nudge this brisket on since it so fricking humid and hot out. If I wanted a pretty pink ring Id use water and smoke between 220 and 230. It still eats good and I had 3/4 or less of charcoal so I didnt want to boil water and burn up fuel.

GloryDayz · 07-18-2017, 08:03 PM

Quote:

Originally Posted by srvy

Got up 4 am and smoke a 10lb brisket and small pork picnic shoulder. We are heading to lake later and figured to get a jump on a few things so we are not scrambling when we get there and can relax.

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Based on the way the Royals are playing I should have stayed at the lake tonight...

In58men · 07-21-2017, 02:39 PM

Picked this bad boy up

n

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Simply Red · 07-21-2017, 02:53 PM

Quote:

Originally Posted by Discuss Thrower

I know what prison bitch is smoking this weekend.

Hog's Gone Fishin · 07-21-2017, 04:09 PM

This looks interesting , AND BACON !!!!

2bikemike · 07-21-2017, 06:06 PM

I am prepping to fire up the smoker in the morning. I will do a Pork Butt, some Ribs, a Tri Tip and some shrimp. Thought about a Meat Loaf but went with the Tri Tip instead. That ought to get me through the week.

GloryDayz · 07-21-2017, 06:54 PM

Quote:

Originally Posted by Hog Farmer

This looks interesting , AND BACON !!!!

**** you....

That's AWESOME!!!

In58men · 07-22-2017, 05:05 PM

Well my first packer brisket came out fairly decent. Still no bark, but overall it was really good. 13 lbs about 13 hours using butcher paper at 150 IT. Pulled at 190.

Burnt ends

The flat/slices

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**srvy** · 07-22-2017, 06:50 PM

Looks good 150 is very low and slow. Probably wont get much bark unless you unwrap bring temp up last hour.

In58men · 07-22-2017, 06:54 PM

Quote:

Originally Posted by srvy

Looks good 150 is very low and slow. Probably wont get much bark unless you unwrap bring temp up last hour.

Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1178962 VARSITY	What are you Smoking/Grilling/BBQ'ing this weekend? 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. Attached Thumbnails
Posts: 80,165

07-18-2017, 02:22 PM	#661
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $388026	How many hours for the brisket and at what temp? __________________ Attendance Chief record 11-9
Posts: 30,153

07-18-2017, 02:45 PM	#662
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-238750	I got it on at about 6 am and pulled at 195 right at 2 pm 270* steady so 8 hrs. Thats the fastest I have got one done at 270. I was a little apprehensive so I checked with a Taylor I know is dead on and it just cooked like a bat out of hell. I know it was gonna be good just they way the meat sprung back to my thumb print and the prob just melted into the meat. That corner was tender and juicy. Its in a cooler resting I will slice in about three hours and pull the pork then pack it for the trip. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,274

07-18-2017, 06:22 PM	#663
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-238750	Look no smoke ring yet juicy and Smokey. Sent from my LGUS991 using Tapatalk __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,274

07-18-2017, 06:40 PM	#664
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-238750	I forgot no paper wrap or Texas crutch just a drip pan at bottom of WSM no water and resting on bottom rack with pork picnic above. Just like i see at 100s of bbq contests ive attended while my buddy judges them. They dont tell you much but you can see a lot. Used hickory just like the oldtimers do for the most part with beef. Oh wait I am an oldtimer now since I have been smoking since I bought my Mom a Brinkman water smoker when I was 14 I am 60 now. Mom put me in charge of the smoking I think she didnt like her gift but I sure did. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,274

07-21-2017, 02:39 PM	#668
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $388026	Picked this bad boy up n Sent from my iPhone using Tapatalk __________________ Attendance Chief record 11-9
Posts: 30,153

07-21-2017, 04:09 PM	#670
Hog's Gone Fishin Fish are scared of me Join Date: Nov 2001 Casino cash: $-79523	This looks interesting , AND BACON !!!!
Posts: 40,648

07-21-2017, 06:06 PM	#671
2bikemike Born to Ride Join Date: Sep 2002 Location: NWA Casino cash: $705377	I am prepping to fire up the smoker in the morning. I will do a Pork Butt, some Ribs, a Tri Tip and some shrimp. Thought about a Meat Loaf but went with the Tri Tip instead. That ought to get me through the week.
Posts: 16,378

07-22-2017, 05:05 PM	#673
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $388026	Well my first packer brisket came out fairly decent. Still no bark, but overall it was really good. 13 lbs about 13 hours using butcher paper at 150 IT. Pulled at 190. Burnt ends The flat/slices Sent from my iPhone using Tapatalk __________________ Attendance Chief record 11-9
Posts: 30,153

07-22-2017, 06:50 PM	#674
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-238750	Looks good 150 is very low and slow. Probably wont get much bark unless you unwrap bring temp up last hour. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,274