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.

[BryanBusby]

Yeah where's our brisket you dick

[lewdog]

Dudes. Turned out amazing. Cut like butter. A bit more bark than I expected too.

[Buehler445]

Good work, Youngblood.

[GloryDayz]

Originally Posted by lewdog

Dudes. Turned out amazing. Cut like butter. A bit more bark than I expected too.

[TimBone]

I'm glad Lew was smoking a brisket and asked all these questions. I've never been able to nail a brisket, but there was good info and reading in here. I think I've got the confidence to try again.


Hope Lew's came out alright.

[BigRedChief]

Originally Posted by lewdog

Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?

Originally Posted by BryanBusby

We told you not to panic when this happens lol

these damn kids don’t listen to their elders. Just have to make the same mistake we all made.

[BryanBusby]

Originally Posted by BigRedChief

these damn kids don’t listen to their elders. Just have to make the same mistake we all made.

Heh yep. At least the end result looked good.

I think I'm gonna try my arch nemesis again, beef ribs. Had some issues with them in the past and I just think I wasn't prepping them right, or cooking them long enough.

Just gotta decide when to do it.

[Nickhead]

Originally Posted by lewdog

Dudes. Turned out amazing. Cut like butter. A bit more bark than I expected too.

docked you for not having toast, especially since it cut like butter, but otherwise

[philfree]

it's kind of weird but with this newer smoker my ribs struggle but the brisket is just perfect. My burnt ends disappeared and the brisket was soon to follow. Ribs? I have a slab left. If it was good there would be nothing left. I can do better.

[tooge]

Lew, those are some thick assed slices, but good job otherwise. Brisket is really way easier than folks make it out to be. You just have to have all day to cook it.

[lewdog]

Originally Posted by tooge

Lew, those are some thick assed slices, but good job otherwise. Brisket is really way easier than folks make it out to be. You just have to have all day to cook it.

Ugh I know. My wife started with mutilating this until I could stop her.

Stupid woman.

[lewdog]

Originally Posted by TimBone

I'm glad Lew was smoking a brisket and asked all these questions. I've never been able to nail a brisket, but there was good info and reading in here. I think I've got the confidence to try again.


Hope Lew's came out alright.

It was so tender. I was amazed.

Limited smoke ring though. I know it’s not the end all but it’s likely just because the Masterbuilt smoker I use is just a small bin of wood chips, not a great producer of smoke. Definitely different taste than my charcoal smoker but that thing is a lot of work. Oh well, it’s easy to use and the food coming out of it tastes good.

[GloryDayz]

Originally Posted by lewdog

It was so tender. I was amazed.

Limited smoke ring though. I know it’s not the end all but it’s likely just because the Masterbuilt smoker I use is just a small bin of wood chips, not a great producer of smoke. Definitely different taste than my charcoal smoker but that thing is a lot of work. Oh well, it’s easy to use and the food coming out of it tastes good.

Don't get caught up too much in smoke rings, it's the tenderness and the flavor that count. I've had meat with beautiful smoke rings that I sent to the cobbler to turn into shoes, so while it's nice to hit the trifecta, taste and tenderness are 95% of the grade.

[Buzz]

Brisket and ribs after I split the brisket.





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[BryanBusby]

Originally Posted by GloryDayz

Don't get caught up too much in smoke rings, it's the tenderness and the flavor that count. I've had meat with beautiful smoke rings that I sent to the cobbler to turn into shoes, so while it's nice to hit the trifecta, taste and tenderness are 95% of the grade.

Hey here I am agreeing with GD. But yes, a nice smoke ring is cool but if it has great flavor than I'm not going to give a shit about the ring if it ain't a comp cook.