Somewhat new... like the title says. I used to smoke whole turkeys on a flat round Weber grill bowled in charcoal and covered in word chips. Usually about 6 hours with injection and constant basting. That was about 15 years ago and I've really been out of touch since. Recently however, I have inherited my father's gas cabinet smoker. It's a Masterbuilt Gas Smokehouse.
I've had good success since I've restarted smoking again. In the past 2 months on the weekends I've smoked a pork loin. Which was very tasty. A Boston Butt roast... eh... but I didn't smoke it for pulled pork in which so far I believe that cut of meat is only good for. A whole turkey, three whole chickens, a whole turkey breast, and well... there's today. This all leads up to today.
Today I try making my recipe for a smoke chili... here's a shot of the ingredients.
That's a pound of 85% ground chuck seasoned and a pound of pork sausage. I smoked them for 2 hours at about 200-225 degrees. Internal temp to about 160. Sausage was a little warmer at 170. I used mesquite chips only because I didn't have enough hickory. I would have preferred hickory for I believe hickory gives you a good strong smoke flavor. I let the meat rest while I started preparing the chili. Once I had my onion and garlic sauteed I crumbled the meat with my hands into the pan and prepared the rest of my chili. It's been simmering for an hour now. I'll let everyone know how it is in after four hours. In the meantime, I'm having lunch over at my brother's house where he is smoking pork back ribs while getting set to watch the first playoff game today. Playoff game decision wise... but not a team fan... GO 49er's... GO Patriots!!!
I just signed on as a member today and am looking forward to good grub off the forums here. I encourage welcome every ones input. Thanks and I feel great to be here!
I've had good success since I've restarted smoking again. In the past 2 months on the weekends I've smoked a pork loin. Which was very tasty. A Boston Butt roast... eh... but I didn't smoke it for pulled pork in which so far I believe that cut of meat is only good for. A whole turkey, three whole chickens, a whole turkey breast, and well... there's today. This all leads up to today.
Today I try making my recipe for a smoke chili... here's a shot of the ingredients.
That's a pound of 85% ground chuck seasoned and a pound of pork sausage. I smoked them for 2 hours at about 200-225 degrees. Internal temp to about 160. Sausage was a little warmer at 170. I used mesquite chips only because I didn't have enough hickory. I would have preferred hickory for I believe hickory gives you a good strong smoke flavor. I let the meat rest while I started preparing the chili. Once I had my onion and garlic sauteed I crumbled the meat with my hands into the pan and prepared the rest of my chili. It's been simmering for an hour now. I'll let everyone know how it is in after four hours. In the meantime, I'm having lunch over at my brother's house where he is smoking pork back ribs while getting set to watch the first playoff game today. Playoff game decision wise... but not a team fan... GO 49er's... GO Patriots!!!
I just signed on as a member today and am looking forward to good grub off the forums here. I encourage welcome every ones input. Thanks and I feel great to be here!
