Smoked MEATS & BBQ, best EATS you ever had
- Thread starter B. Friendly
- Start date
Pine how long do you smoke your brisket for? 225? Looks dreamy.
Thanks. That brisket was about 15lbs before I trimmed some of the fat. I put it on at about 5:30 am and took it off at about 3:30 pm so it went a good 10 hours at temps between 200 and 275 (average 225 or so). I cooked the spareribs for 6 hours at similar temps.
Pine
That's quick. I did two of them a month back on a cooler day and went from 9am to 1am, 16hrs. I see on some of these cooking shows that they go like 20+ hrs with some of their meats overnight in the smoker. I guess they must cook lower than 200 degrees if they're going that long.
I'm actually still pretty pissed about a piece of salmon I butchered a couple of weeks back when I cooked it at too hot a temp on a hot day when I couldn't keep my temp below 250 no matter how much I tweaked my vents. That damn piece of fish cost me 25$ and it wasn't even that big. Salmon usually comes out great with the hot smoke too especially when you brine it up overnight with some salt and brown sugar. One of the few things you can cook on your smoker that can be enjoyed within a couple of hours of putting it on.
Tronic
Member
Proper Ribs:
4 racks of baby back pork ribs (individually wrapped in foil)
make a pouch with foil / wrap in foil each rack individually after rubbing any DRY rub of your choice on the meat - both sides. No sauce - only dry ingredients. Bake in oven @ 300 for 3-4 hours in baking pans (just in case fat runs out of pouches).
take out of oven whenver you feel like it, no less than 2.5 hours.... and let cool. this is crucial - essentially the part in rib cooking where one lets them 'rest' like a steak (unless you have all night to smoke/cook 'em). Then, lather in your favorite sauce (i prefer a homemade mix, nice and spicy) and finish on a hot grill to your taste.
Careful, you might need a spatula to transfer those ribs to the grill... after a few hours in that oven, they dont fall off the bones - the bones simply come out of the meat when picked up to eat. Also great for any sort of pulled/shredded pork recipe, but with rib meat.
Enjoy stoners.
4 racks of baby back pork ribs (individually wrapped in foil)
make a pouch with foil / wrap in foil each rack individually after rubbing any DRY rub of your choice on the meat - both sides. No sauce - only dry ingredients. Bake in oven @ 300 for 3-4 hours in baking pans (just in case fat runs out of pouches).
take out of oven whenver you feel like it, no less than 2.5 hours.... and let cool. this is crucial - essentially the part in rib cooking where one lets them 'rest' like a steak (unless you have all night to smoke/cook 'em). Then, lather in your favorite sauce (i prefer a homemade mix, nice and spicy) and finish on a hot grill to your taste.
Careful, you might need a spatula to transfer those ribs to the grill... after a few hours in that oven, they dont fall off the bones - the bones simply come out of the meat when picked up to eat. Also great for any sort of pulled/shredded pork recipe, but with rib meat.
Enjoy stoners.
There is apparently a wide range of cook times for brisket. I remember watching the Food Wars: Lockhart BBQ on FoodTV and the owner of Kruetz Market (apparently famous for their brisket) cooks his hot for 4 hours. I'm still learning and experimenting, but I'm very happy with how the brisket I cooked on the 4th turned out. The only thing I might do different next time is trim a bit more of the fat cap off. I ended up trimming the fat when I served it, but some of the nice crust on the outside went with it.
Temperature control is the thing I have the most trouble with. The temp in my smoker also typically varies a bit from the left side to the right side depending on where the dampers are and where the bulk of the coals are in the firebox. Apparently when you get real serious about this stuff there are automated systems that you can to electronically control the vents and the temp.
Pine
The smoker I use was inherited from my mother a few years back and is powered by propane which burns the wood. It's a fairly basic unit, I can only seem to keep the temp ideal on cooler, say 70 degree, days. I make due, but automation would be sweet.
I actually have been eyeing these somewhat new(new to me at least) Bradley smokers. They have automatic temp control and dispense wood pucks as needed so you could theoretically walk away and come back 12hrs later to perfectly cooked meat. I saw them for 3-400$ at cabelas near me and Bradley gets good reviews as company regarding customer service and such, but I hear folks complain they are poorly made and don't work as well as advertised in the automatic cooking department. They have a bunch of different flavored wood pucks you can choose from too which is a nice touch.
Kaossilation
Member
I've had amazing bbq all over the states... Some of the best I've had is in Detroit Michigan at Slow's BBQ. The midwest can cook a pig too!
Triple threat pork (as seen on man vs. food):
Pulled pork
Pit smoked ham
Thick cut bacon
With 7 ridiculously good homemade sauces on the table, this is heaven.
Triple threat pork (as seen on man vs. food):
Pulled pork
Pit smoked ham
Thick cut bacon
With 7 ridiculously good homemade sauces on the table, this is heaven.
I like Spare Ribs a whole lot more than Baby Back.
Pinecone: Look into a Big Green Egg. They are expensive, but are the best smoker's on the market IMO. Surface area is lacking though. Temp control is uniform and spot on.
Pinecone: Look into a Big Green Egg. They are expensive, but are the best smoker's on the market IMO. Surface area is lacking though. Temp control is uniform and spot on.
I've got a custom made BBQ-pit (side smoker) that cost me over $3k. I'm just learning how to use it - and temp control is the hardest aspect.
Pine
Some Custom Smoker Manufacturers
- Klose BBQ - http://www.bbqpits.com/
- Gator Pit - http://www.gatorpit.net/
- Lang - http://langbbqsmokers.com/
- Pits by JJ - http://www.pitsbyjj.com/index.asp
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longearedfriend
**** that food looks tasty
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187020
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187020
I've seen a few guys up here in MN use these Little & Big Chief smokers with awesome results, electric element heating coils keep temps consistent and you can use any variety wood once chipped to the proper size or just buy their bagged product. one old timer uses his electric planing machine to shred down his mesquite, apple & cherry woods.
you can smoke up to 50#s of meat in the Big Chief.
I've been to a couple good restaurants lately... One is a restaurant called Melt, all it has is grilled cheese sandwiches, but they are like crazy creative. The bread is beer battered and they put whatever you want in them. You can watch the 14 cheese grilled cheese challenge on "Man vs. Food" Cleveland episode.
Then a few weeks ago I went to a Brazilian Steakhouse and its all-you-can eat meat and salad bar (40+ items at salad bar). There are 13 different kinds of meat that the waiters walk around with and you can have as much as you want. It is heaven
Then a few weeks ago I went to a Brazilian Steakhouse and its all-you-can eat meat and salad bar (40+ items at salad bar). There are 13 different kinds of meat that the waiters walk around with and you can have as much as you want. It is heaven
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bonecarver_OG
i built my own smoker last year for my chilis love it! i use the local hardwoods and fruit tree wood for smoking. awesome flavours
K
kush kings
AAWWWWW man you guys got me drooling on my keyboard. I make a mean Smoked brisket!!!!! I might have to fire up the grill this weekend lol
peter luger's bacon
