SmokingMeatForums

Ok, so I have been reading about curing and smoking long enough. I had to try it out on my own. I hemmed and hawed about the method, but I settled on one that seems to be pretty straightforward (Thanks SmokinAL!). So, yesterday, I went to Costco and bought a 15.5lb prime packer, and I also thawed out a few really nice vension roasts from this season past. I didn't have to trim the vension, but I did trim the packer. Man, it felt weird taking all that fat off!! I ended up with 6lbs of...

Today was finally nice enough on my day off to smoke something longer then 1hr in my new WSM! Baby back ribs, 1 rack with Chupacabra and the other with Killer Hogs The BBQ Rub. Smoked for 7hrs at 225 with no wrap or bbq sauce. They came out awesome! The wife actually gave me a fist bump from across the table! That never happens!! We both liked the Chupacabra rub one better and both drizzled SNS BBQ sauce on every individual rib! Today was a good day!

Had a bottom round that was begging to be smoked and I finally made the splurge and bought a TP20(been doing my research and went with it). It also is the first truly nice weekend we’ve had in south central PA. Rubbed with SPOG before using hickory chunks on my WSM. Here is my thermometer, ready to go: Smoked to 135, let it rest, and began slicing. The original plan was to make put beef, but the Mrs. called an audible and prepped salads to put the meat in. Honey balsamic with tomatoes,...

Big Butt - Check Onions - Check X 2 Taco Seasoning 1pkg per pound - Check X 6 Queso Fresco - Check Jalapenos - Check X 2 Caramelize onions Cube you butt and freeze then grind blend the 2 types taco seasoning Add Onions, taco seasoning and Jalapenos to meat smear Taste Test - Amazing! let sit in fridge over night ... also soak your casings ...

Found this interesting recipe yesterday. And since we already had a value pack of chicken in the fridge to make chicken Devan for dinner. And freeze the rest of the meat. I decided to give this a shot. This morning I trimmed 4 pieces of chicken breast: Put them in a brine with kosher salt and brown sugar for three hours. Then wrapped with thick cut bacon. And some spices. Then into the charcoal smoker for almost 4 hours at 225 degrees with apple chips. Pulled at 150 degrees. Then put in...

What’s up everyone After a long winter we are finally getting some nice weather in Jersey so I was excited to use my new Yoder Cheyenne ..... Since this week was my boss birthday I got the perfect excuse to try some beef ribs on my smoker. Let me tell you I’m used to smoke on my WSM and I made some really good meat. But the Yoder took the ribs to a whole another level. I coated the ribs with hot sauce and I used a salt and pepper rub. After 9 hours at 285 on the smoker the ribs came out...

Brined the chicken last night and put rub on St. Louis ribs last night. Chicken and rib rub from Weber, seems to last a really long time to becuase it's so fine. Should be done in few hours. I'm guessing the chicken will take 3 or so at 250. It's a small chicken maybe 4.5 pounds. I'm taking a ride on a bike and get good service up about 1/2 mile from my house

Had to brag just a little. Won my first contest last weekend. I'm particularly proud because the rub and sauce were both homemade.

I know they aren't burnt ends, but damn they are really good alternatives that are cheaper and easier to create in quantities than actual brisket BE's. I went two hours in the smoke at 275*, then in a pan with butter/brown sugar/honey for two hours. Finally they were drained and sauced with a combo of bbq sauce/apple juice and mango pepper jelly, then back on the smoker for 30 minutes to let that glaze setup properly. slap your mother in law good. I did these on my 22 inch WSM. I was...

Hello: So i had a Certified Angus Rib Roast in my freezer and i wanted to smoke it. it was about four and half pounds and right now its just my wife and me at the house so we couldn't eat all that. So i decided to smoke it and take it to go, up to my parents in VA. It was still a lot for the four of us but better than two. So here is the Qview.... kick the tires and light the fires... Score the fat cap and season the PR roast the night before with Worcestershire sauce, 2 parts garlic powder...