Smoked meat forums.

Welcome to the Smoking Meat Forum, your ultimate destination for all things related to smoking meats!Whether you’re a seasoned pitmaster or just starting out, this forum is the perfect place to connect with a vibrant community of smoking meat enthusiasts.Here, you’ll find a wealth of resources, including smoker recipes, smoking techniques, and expert …Jan 13, 2013. #11. There is no issue smoking Hamburgers at smoker temps under 40*F but that ain't going to happen during Hamburger Season on a 90*F Sunny July 4th. You can Hot smoke at 200-225*F then finish on the grill. You could even get away with a Ambient Temp Smoke for no more than 1 Hour and then Grill Well Done.Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve.

Sauces, Rubs & Marinades. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums.2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill.

Jul 15, 2018. #1. Smoked some salmon for the first time this weekend at my brothers request. I'm not a big fan of fish but I tasted some and it was good. I will definitely be doing some for myself soon. Forgot to take a photo of it on my UDS or before I took the first bite. I used the brown sugar and salt dry brine overnight then used some ...

Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.According to the Centers for Disease Control and Prevention (CDC), use of tobacco products is the most preventable cause of death in the United States. Research shows that your ris...Jun 24, 2023 · Jun 23, 2023. 430. 475. Hawaii. Jun 24, 2023. #1. Smoked a Chuck Roast last night. It came out pretty good. Had a nice smoke ring and was very tasty. Apr 14, 2014 · If that's the case, and you want good smoke flavor, give it light to medium smoke from the beginning to about 165* IT. Then wrap it up in foil & take the IT up to 200* or 205* IT. Then take it out and let it rest in a cooler with towels for at least an hour. Then it's time to pull it apart. Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter...

Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.

In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend.

3,728. North Dakota. Sep 29, 2021. #5. 590 owner, and as Brian stated I also use an extra smoke tube for additional smoke for a couple hrs. I had an issue recently where the app was not responding to my temp change while out on the golf course but haven't used it since. It has been very reliable otherwise.First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.Welcome to the best smoking meat forum on the webs. Welcome from Colorado. TNJAKE Epic Pitmaster. OTBS Member. SMF Premier Member. Nov 26, 2019 10,742 14,769Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...Many people gain weight when they quit smoking cigarettes. On average, people gain 5 to 10 pounds (2.25 to 4.5 kilograms) in the months after they give up smoking. Many people gain...777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.First time posting long time reading. Decided to make some sausage out of a 10lb brisket. Main ingredients are salt, pepper and garlic. Minor ingredients are cayenne, paprika. Also added a touch of mustard powder, brown sugar ,onion powder and a small amount of majoram. Liquid was half cup worsteshire and 2.5 cups water. Also included …

Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin.It is simple but has outstanding flavor. Sounds very much along the lines of what you're looking for. Of course you can do the fingertip taste test and adjust more to your preferences. ½ Cup Paprika. ¼ Cup Black Pepper. ¼ Cup Sugar. 3 T Salt. 3 T Chili Powder. 2 T Garlic Powder.North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Aug 30, 2023. #10. Agree with DemonPit . If you rest it in the crockpot, after resting and before shredding, take it out of the crockpot and pour those juices into a plastic bowl. Butt shredded in the crock. those juices you poured into …

Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T... www.smokingmeatforums.com.Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. The World Economic Forum in Davos, Switzerland is a whos-who of political, business and entertainment leaders. Watch out video to get the inside scoop on all the things you didn...Best smoker recommendation. Thread starter cat cook. Start date Aug 2, 2017. We have a Bradley smoker and needed an additional smoker. Purchased Masterbuilt Electric 30 yesterday. Followed directions exactly and found it produced...Feb 26, 2023. #1. Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food.thirdeye. Sous Vide Beef Tenderloin w/ cream sherry mushrooms and roasted potatoes. LoydB. Jun 24, 2023. 14. Dec 31, 2023.

The most common temperature range for low and slow cooking is between 225-250°F (107-121°C) and it can take several hours to several days depending on the cut of meat and …

1-2 teaspoons ground white pepper. ½ teaspoon pulverized bay leaf. On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well.

Jan 25, 2010. #1. Hi all; I’m hoping someone out there can help us out here. Wife just recently learned she is diabetic and must take insulin daily. The dietician told her to stay away from smoked meats. We asked why and she didn’t have the answer, it was just on the avoid list. We are hoping this is incorrect as we love smoked meats. Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and other things) 1. 2. 3. I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker. Rinsed all pieces, patted dry, and cooled down to 100˚. Then put in a bowl, and put in meat fridge for a couple days. Day #16 (Slicing & Freezing): Two days later, I moved the pieces to the freezer for 4 hours, and then sliced it all up.Jun 25, 2013 · Jun 25, 2013. #1. Smoked some steelhead for the first time last night. It turned out great. Last time I smoked salmon it turned out really salty so only brined for 4 hrs. Sat out for 2 hours until glossy then smoked for 4 hrs from 140 to 200. I used pops brine with added garlic powder and rosemary. Smoked with hickory and apple. When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023.Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. Birmingham, Alabama. May 12, 2021. #1. Quite pleased with how this came out. Smoked for about 3 hours with lumpwood charcoal and pecan as the smoke source. Seasoning was basic, just salt and pepper. Finished off to 196F internal in the oven. Served with Kentucky black BBQ sauce.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.Jun 27, 2018. #1. I’ve smoked turkey legs on my gas BBQ twice now and both times the meat came out a little tough. I set the BBQ at 250 degrees and added a tray of water,and I pulled them off at 165 degrees.I looked up a brine and let soak overnight. The flavor was awesome but the legs were a little tough.how do I get the meat to fall of the ...

10. Knoxville, TN. Dec 20, 2014. #1. So after having success with other items I did my first attempt at smoking ribs. I smoked 4 racks of baby back ribs using the 2-2-1 method at about 225 degrees. The flavor was wonderful but the ribs were tough and rubbery.When someone picks up a cigarette for the first time, it’s often to satisfy a curiosity, to look cool or to succumb to peer pressure. If people consider the numerous dangers to the...here’s a southwest Louisiana style smoked sausage that I have made 3 times now and it is amazing. For 10lbs follow the recipe on the left and for 12lb follow the one on the right. you will grind the meat and then …It is simple but has outstanding flavor. Sounds very much along the lines of what you're looking for. Of course you can do the fingertip taste test and adjust more to your preferences. ½ Cup Paprika. ¼ Cup Black Pepper. ¼ Cup Sugar. 3 T Salt. 3 T Chili Powder. 2 T Garlic Powder.Instagram:https://instagram. toni brattin wikipediadawn of the dragon mangabuddyulta regional managerticket ts Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! jersey mike's order aheadtripadvisor fredericksburg tx restaurants Jul 24, 2020 · 1Lb Smoked Salmon...or other Smoked Fish, Flaked. 1/4C Chopped Crystalized Ginger. 1/4C Chopped Scallion. Process the first 6 ingredients until smooth... For Fine Spread...add remaining and Pulse to desire consistency... For Chunky Spread...Fold in remaining with a spatula... For a Change of Pace! Feb 19, 2007. #1. anyone ever smoke fajitas? i bought one of those "beef for fajitas" packages friday, as it was priced wrong (every other package was $2.99/LB, this one was $1.99/LB; same date on all). i plan on cooking it for supper tonight. cook it like a brisket? ticketmastter Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. Smoking Meat Forum is the best place to learn and share the art of smoking meat. Whether you are a beginner or a master, you can find tips, recipes, reviews, and more from a friendly community of experts and enthusiasts. Join Smoking Meat Forum today and discover the secrets of delicious smoked food. Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ...