posted Sat, 03/09/2024 - 06:29
2154
+ 2 Meat smoking recipes, lets post em'
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Hey guys , glad to see we have some meat smokers in here. I know theres another thread for it and im not trying to hijack it . I guess you could say my goal here is to post about some of the products we use, the recipes we have and some of the sites we follow.
Im big on Killer Hogs products and definitely follow Malcom Reed , Armadillo pepper and RyRy on youtube.
My top four are beef short ribs, spatchcock chickens, roast beef and pork belly.
Honorable mention to whole turkey though
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For beef brisket (assuming 10 lb pre-cook weight AFTER trimming:
1) Sprinkle kosher salt flakes on the top and bottom then use1 tablespoon of worcestershire sauce + 1/2 of Dijon mustard as a binder + Montreal steak as a dry rub 12 hours before smoking.
2) Put on heat at 225 until internal temp reaches 160-165.
3) Pull from heat, wrap in foil, return to heat until internal temp reaches 205.
4) Remove from heat, unwrap, allow 45 mins to an hour rest in the oven (turned off)
That's got a really nice bark on it. I can never get the flat to come out juicy but the point is the best. I had a butcher that would just sell me at the point half for like 70 bucks. He won't do it anymore because the owner complained
I like to shred the flat like this and use it for sandwich meat.
I do the same thing, I get French bread from my bakery, cut them into sandwich size and then melt provolone or blue cheese over that
I’m convinced that the kosher salt flakes 12 hours before cooking really helped the bark. It makes sense because I put kosher salt flakes on my steaks a few hours before I reverse sear them to give them a nice crispy outside.
I usually eat the point sliced and dice the flat and use it for sandwich meat like pulled pork.
My meat smoking recipe. One bottle lotion. One tissue and a hand.
I'm sorry to correct you but you would have to omit the lotion from that recipe to get your meat smoking
That's what's great about this site, users sharing their knowledge. Providing firsthand experiences.
Whatever it takes to make the world go round and make every day a little better for people
I did time I’m a JO ologist lol
Look up stump smokers on google, awesome product. I have two of them. Gravity fed smokers.
I like to set mine to 205 and let it roll for about 8hrs. I normally do a dry rub with black pepper, garlic, onion, red pepper and brown sugar on my baby back ribs. I let that smoke for 2 hours, then I wrap it for 4 hrs, then the last two hours I unwrap and baste with stubs basting sauce. Basting sauce is a vinegar based. This is the recipe I use for competitions. Sometimes I may blend up some tangerines and place that with a barbecue sauce on it for the last hour and let it caramelize at around 300 for the last 45 minutes. Some people like dry some people like a wet rub to each his own.
Enjoy.
Im so tempted to compete but even though everyone says its great when i make something there's sooo much more involved. Ie dry vs wet , texture, color etc. Salt pepper garlic is my beef base always but i haven't been able to develop a sauce of my own .
Sweet baby rays is a great one to smoke with if you don’t have one you have made yet.
Oh man. I know this woman from Ghana that make her homemade bbq sauce. It’s GOOd. She has all these African recipes from her country that are delicious af. It’s a good change when you’re trying to gain weight and need new flavor.
That used to be my go-to but now I've been using the killer Hogs regular and vinegar based sauce for pork. The vinegar base is really good very thin sauce
Killer hogs is definitely my go too for my traeger days
I think their rubs are great and his website has a ton of information. His Mississippi pot roast is great but really most of his recipes are. I have a barrel smoker so i copy alot of his barrel cooks
Malcom Reeds honey smoked turkey breast video is something I make every single thanksgiving. Better and cheaper than honey back ham company smoked turkey breast
Do you buy whole uncooked breasts somewhere? Id do that just to incorporate it into my weekly protein content. Smoker turkey is great, i love that its never dry (if done right)
My local butcher used to have them. They were massive like 3-4lb per breast. Apparently no one bought them, so they stopped selling them :(
Now I just carve them off a raw turkey and use the other parts for other things
I'm starting to do alot more outdoor cooking I just picked up a blackstone. That thing is freaking awesome.
I love it, in fact i love smoking outside in the winter way more than in the summer
Same I hate being hot
Hot and smokey lol like my women