Smoked meat forums.

3. 2. Nov 1, 2023. #1. Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees.if the customer supplies the meat i charge $15.00 per rack of ribs covers the cost of my supplies to smoke the meat. if i do a brisket and again the customer supplies the meat i charge $60.00 , there again covers my supplies and the time to do the brisket.Smoked pulled pork made from pork butt is a lot easier than most folks realize and although it does take 12 to 14 hours to produce at normal smoking temperatures, it can be done in almost any smoker and made …11,863. Mar 1, 2022. #1. Took out a few too many Tri tips last week. Cooked up four. 1 to freeze and Sous Vide, 2 to give to neighbors and one to eat at home. Trimmed them up and seasoned. On to smoker with temps low around 200 cooked with oak wood. smoked for about 2.5 hrs until desired temp. Then seared on weber for about a min per side.

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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 …Feb 17, 2024 · 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.

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 …426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat …OK, since I am in between jobs right now I have some extra time to work on the site on adding back some Mods/Add-ons's, for those of you that want to change the …Penthouse Letters Magazine can be read for free on websites such as Magzus and Magstack. Each of these sites provide access to the full magazine; however, they only stock a small n...Smoke meat and BBQ for Reddit. r/Smokingmeat. This community has a Recap now! 2023 is over. u/Ldglc3. • 12 hr. ago Brisket. 50. u/KYSW19. • 11 hr. ago Hotwings with …

About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out.

The difference between pastrami and corned beef is that pastrami is corned beef that’s been smoked. Both corned beef and pastrami developed as ways to preserve meat in the days bef...

Smoked meats have a rich history in American cuisine, and few brands have mastered the art quite like Nueske’s. Since its founding in 1933, Nueske’s has been synonymous with high-q...Small meats taking forever. Big meats cooking fast. And comparisons of equal sized meats taking significantly different times when smoked at the same temperature in relatively the same manner. Let me help you understand what is happening with temperature in your smoker. One more point: most of my comments apply to fuel …Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT.1 day ago · 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. The next day I added some potatoes, then later on added the carrots, onion, celery and sweet corn (frozen from last summer). 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...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.Jun 1, 2011 · Placed ribs on rack, set three or four wood chunks on heating element, and plug the smoker in.... smoked for 3 hours at about 225 degrees, finished in crock pot for an additional 5 hours on low. Rib meat as very tender, and moist, yet the taste was metallic, bitter and very smoky.... maybe I over smoked them.

2) The fan pushes the smoke out of the chamber quickly so it does not have much chance to settle on the meat. 3) Due to the design of many, the drip tray prevents much of the smoke from circulating around the meat. As BigW suggests, make sure you use a pellet that provides maximum flavor, like 100% hickory.2Lrg Egg Yolks. I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.Oct 17, 2021 · 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels. Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... 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 14,769

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.

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.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!!If it was used on a daily basis for extended periods of time, but for cutting up the occasional boneless ham, pastrami or smoked roast for deli slices it served its purpose. Another selling point is it's light weight and can be stored in an upper kitchen cabinet. It's also pretty safe.Feb 11, 2024 · Pellet Smokers. 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. 1 day ago · 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. The next day I added some potatoes, then later on added the carrots, onion, celery and sweet corn (frozen from last summer). 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...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.If it was used on a daily basis for extended periods of time, but for cutting up the occasional boneless ham, pastrami or smoked roast for deli slices it served its purpose. Another selling point is it's light weight and can be stored in an upper kitchen cabinet. It's also pretty safe.Jan 5, 2024 · I’m about to give up on trying to seal the door leaks on my cheap smoker. The firebox lid self adhesive tape from the manufacturer lasted almost one cook before emitting a noxious stench and falling apart and the cook chamber tape had smeared in places after 6 long cooks. I can buy the fancy...

10,467. Nw Iowa. Mar 12, 2023. #1. Had a prime rib in the freezer... well 1/2 of one anyway, we cut the one I bought in half since it's just the wife and I. Tied it up to be more uniform and seasoned with Kinder's , The Blend and Butchers All Purpose. Put in my GMG pellet smoker, started at 225, then actually dropped it to around 200 since it ...

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.

Dec 16, 2023 · 426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat on 15 minutes before target despite the frozen wood. Access online resources, information, and support to help you quit smoking at National Cancer Institute’s Smokefree.gov. Trusted Health Information from the National Institutes of ...16. 70. Dec 17, 2023. #1. After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once.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 …Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.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 …Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.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 …Had some questions about what some things look like in general about the Grill/Smoker. No pros and cons in this thread, just what it looks like. Pros and Cons will be in my review thread. First a view in the sun. Next the TBS. It is pretty thin, but it always there. there. Inside the 40#...The National Leadership Youth Forum (NLYF) is a dynamic and exciting event that brings together young leaders from across the country. The NLYF is designed to inspire and empower y...

Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... You can find all kinds of tweaks on this forum, but the main things are use Dry Pellets, Put it in the right place for your specific Model & Generation, and Spend the time …Smoked Whole Chicken. If you're new to smoking meat, this is one of the first recipes you should try. A whole chicken is easy to prepare, and the result is always fantastic. People are always blown away by how moist a smoked chicken turns out. If this is too easy, try my smoked spatchcock chicken recipe instead.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 …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.Instagram:https://instagram. what was last night's lowone last inquiry this won't take long crossword cluefathers on a stud farm nyt crosswordphone number to 7 eleven near me 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 …Rec Teq Forum is an unofficial fan site forum for owners of the ever popular Rec Teq pellet grills. We welcome all Rec Teq owners, both new and old, veterans and … miller coors rebatebuccaneers wiki Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...Mar 5, 2019 · Hey everyone I was a day late. I put the turkey in a brine yesterday and took it out today. Let it air dry a bit then sprinkled it with a few spices and in it went. I did 225 for the first 2 hours then 300 the rest of the way. I tented it for the last 50 mins as it was as dark as I had hoped. taco bell menu combos Rubbed last night with a rub recipe I've been using for a few years. First used EVOO so the rub sticks real good. Then wrapped in fridge overnight. Next, all probed and into the MES 40 about 130pm today. Smoker set to 240' for first 2 hours with AMAZEN pellet tray using Lumberjack hickory pellets. Then reduced temp to 225' for the next 2 …Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...