posted Mon, 02/05/2024 - 14:13
5450
+ 7 Any meat smokers in here???
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I really got into smoking meats a few years ago. Did it for quite some time then took a break. I went to fire up my smoker sometime in November/December and the smoker took a shit. I was devastated. Fast forward to Christmas - my father-in-law bought me a new Masterbuilt smoker. I was more excited than the kids! Anywho, I’ve been smoking all different types of meat which has really helped make eating (relatively) clean fun again. My favorites so far are smoked wings and of course - brisket. Anyone else a smoke master or working on becoming one? If so, what are your favorite meats to smoke, and does anyone smoke anything other than meat (let the jokes commence)?
Pictures are: sirloin, wings, and brisket.
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After I take it out of the smoker, I mix up a ketchup and real maple syrup sauce. I slather it on top, put it in my electric stove on broil(so the top element is on) at 350 to 400 degrees and cook just enough to blacken it.
You're doing a belly with skin on it?
Oh yeah. I've done a couple of those.
Love tri tip however, there is just about nothing i dont like in the smoker
Chicken wings are a staple “go-to” for the smoker. Tri-tips are fun (don’t rush them). Spatchcocked chicken and turkey turn out fantastic (lay the veggies on a try under the meat). Pulled beef sandwiches are legit, but they take forever to smoke chuck roasts. But worth the wait.
I have a pretty good handle on the brisket and wings. The sirloin tip roast did not turn out as expected. Had to throw it back in because it was raw. Pulled it back out when it was about medium but it just wasn’t great. My goal is to smoke a cheaper cut of beef to make it super tender. My boy also suggested I practice with pork butt or shoulder because beef gets expensive for experimenting.
That is accurate.
Just smoked some ribs on my pellet smoker I got for Xmas last night. Turned out pretty good. May not be competition quality, just good eating ribs.
They look amazing! I haven’t tried smoking ribs yet but I think you just gave me my weekend project idea.
They look legit. What method did you use? 3-2-1 method has worked well for me with ribs.
Honestly I just put my season/rub on and threw em on. Had smoker set at 275⁰ the whole time. I was shooting for a 202⁰ target internal temp. Once they got to around 190ish I just lathered some bbq sauce on them. Then waited till they got to 202⁰ . Again, may not be the best method, I'm sure I'll start to fine tune it from here. But they ate good.
Simple is better for me. I am going to try it out. Were the ribs tender and falling off the bone easily? I can tell they tasted good.
Tender yes, but not quite fall off the bone. I watch a guy called Malcom on YouTube. His channel is called, How To BBQ Right. He's a pretty good watch for learning smoking meats.
The BBQ snobs insist on a little pull to get the meat off the bone. I've cooked them in the smoker until the bones were practically falling out on the cooking rack. I like them like that too.
Help me out here - what’s the 3-2-1 method? I know for brisket I pull it out halfway through, wrap with butcher paper, and put it back in until internal temp is 202°. Is it something like that?
Smoke for 3 hours, wrap in foil for 2 hours, unwrap, and sauce for 1 hour.
Okay, thought it had something to do with removing and wrapping like I do with brisket. Thanks dude!