Recent content by EdP
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What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?
Smoked it, fat side down so it wouldn’t burn, at 250 with some mesquite for about 6 hours. Then put it in a pan with a cup of beef stock and finished it inside covered with foil in a 225 oven for another 3 hours +/-. It was just probe tender everywhere at that point so I let it cool covered... -
What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?
I’ve had it soaking in a 12 quart pot for about a day and a half. Changed the water three more times. Tonight I mixed 1 tsp onion powder, garlic powder, paprika, and ground coriander seed,.. skipped the pepper. Planning to smoke it tomorrow with mesquite. It came with a packet of spices... -
What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?
I’m soaking the point, plan to smoke it tomorrow. I’ve seen some nice pics smoking with spog(sans salt) and the spice pack, so I may just do that for this one. -
brisket rest
I do this too, as stated it keeps warm a long time if you’re smoke finishes ahead of schedule. I can’t find a pic I have, but my dog absolutely loves that towel after you unwrap it. :emoji_heart_eyes: -
What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?
I’m not sure how to try this. I guess I can pick up here after the curing step, https://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe but the spices are also part of the cure so I’m guessing the flavor will be off (bland?). Maybe let it sit in the coriander/pepper... -
What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?
Which would be better? Point or flat? Is this futile? I’ll soak for a day and change the water a few times, gonna look at some non salt spice ideas here. -
Second ever smoke - pulled pork
Overcooked? Undercooked? I’ve screwed up some smokes, but never “not edible” :emoji_thinking: -
Going with teriyaki ribs for my first smoke of the season
Hi, yes wsm18 with a camping gas burner and a cast iron box for wood. Runs great at 250-275. And that diy rib hanger is the old charcoal ring. -
Going with teriyaki ribs for my first smoke of the season
Ended up going with a higher temp in the oven to get to probe tender. These were good, but we all liked the pork belly version better. I skipped the butter and brown sugar, wondering if that would’ve made a big difference. -
Going with teriyaki ribs for my first smoke of the season
Pretty windy today and lost my flame a couple times, they look good to go in the over for a while. I’m using the convection roast at 200 with the rack low. Glazed them again. -
Going with teriyaki ribs for my first smoke of the season
I plan to do this pretty much the same as the pork belly I’ve made a couple times. Started with oak and added a piece of cherry once it was going good. These will go in the oven eventually. The pork belly adds butter and brown sugar near the end, not sure I’ll do that. They get finished with... -
pork belly burnt ends
I’m in New England and I’ve had very frustrating experiences with wind and my smoker, it’s a propane conversion and it doesn’t get along with windy nights/days. -
Fresh ham help please
Well, the frozen ham was donated to a food panty for thanksgiving, but I may get one with their next batch of meat. Thanks for all the advice here. I ended up getting a pork belly from Costco https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends.318078/#post-2375318 -
pork belly burnt ends
I should’ve mentioned they were very well received :emoji_sunglasses: -
pork belly burnt ends
Probably my last smoke of the season, picked up a 10+ lb belly from costco. Cut it up and seasoned it all with spog and paprika Used oak and cherry at about 250 for three hours Split it to two pans, Covered for another 1 1/2 hours, one malcolm reed butter honey brown sugar and finished...
