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8-9 # pork loin
Need some recommendations for smoking a pork loin on a weber smoker mountain. My plan is to cook this Sunday and vacuum seal for an elk hunting trip the next week. Want to know suggestions to cook to and should I cut up? Usually cook to 145 and rest. Planning on cooking at 300-325. Didn't know... -
15 # Brisket with burnt ends
Injected with beef broth. Put Morton seasoning on it which is basic mix of salt, pepper, onion powder and garlic powder. SPOG and a couple other things in it. Keeping very simple. Curious how the smoke ring will look. Took out of fridge and had longer wait to put on smoker than planned... -
Umai dry aged whole ribeye
Picked up a whole ribeye for 6.99 lb. Choice cut and trying umai dry aged bag. Planning on having these ready for an elk hunting trip mid Sept. The wait is going to kill me. First time using umai. Started Sunday and didn't get a great vacuum/seal. Cut top of bag and tried again tonight. Much... -
Beer can chickens
Brined 2 5 pound birds over Friday night. Mainly salt, sugar and mix of random seasonings thrown together. Drained out of brine Saturday night. Added mortons seasoned salt lightly and then added beer can chicken seasoning. Covered in fridge overnight. Cooking target between 275-300. 289... -
12# choice brisket
Planning on putting brisket on around midnight. Wasn't a lot of fat on this brisket. I would say I over trimmed it from normal 1/4 inch fat cap. Was going to inject with beef broth, but can't find the needle to my injector. Will add beef broth when I foil. Used a rib rub I had leftover from rib... -
Brown trout
Quick brine for 5 hours in kosher salt, brown sugar, soy sauce, hot sauce, dill weed, Cajun, turmeric. Took out of brine and placed on rack in fridge until tacky. Smoking at 150 for 30 minutes then turning up to 225 until internal temp gets to 145. Had to show a picture of my son and his... -
4 racks of baby back ribs
Practicing for rib competition next weekend. Ribs came out well. Temps spiked a little when I foiled because I left the lid off while foiling. Got up to 380 degrees...ooops. Closed vents and eventually got down to 275 again. Good red color on everything. Sauced two ribs with BBQ sauce. Other... -
Pork butts tonight and ribs tomorrow
I'll just add pictures. Most important thing anyway. Accidentally got a net wrapped small butt. Had a sleeping one year old I was carrying while grabbing two butts. Oops. It will still eat just fine. Just don't like dealing with the netting after cook. Apple wood. Sent from my... -
Smoking cheese
Lower temps got me back in the mood to smoke some more cheese and add some additional tubing for cold smoking. Temps are high 40's. Last time my set up was the following picture. I drilled 3 small holes in mailbox lid. I cut out bigger hole for air in second picture and how I'm currently...- scarps23
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- Replies: 10
- Forum: Smoked Cheese
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Weber smoker - Cajun bandit door
What is the difference between the Cajun bandit doors? Meaning square and round hole. Also has option for one with latch for $58. Is one meant to replace the latch with current latch on door. I haven't looked at what current door is. Planning on buying one a new door. As the door on weber...- scarps23
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- Replies: 2
- Forum: Charcoal Smokers
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Baby back ribs on weber 22.5 smoker
Been cooking just over 4 hours. Wrapped for an hour with honey, brown sugar, parkay and more rib rub. Using Costco rib rub for first time. Basted ribs with combination of apple juice, red wine vinegar, olive oil and rib rub seasoning. Smells great. Still waiting for the bend to be correct for... -
New 22.5 Weber
Been wanting to get one and finally added to the arsenal. Seasoning the smoker as instructed by slapyodaddy Harry Soo. I've read people saying it isn't needed, but I'm sure it won't hurt. Have some bacon fat in it now for the seasoning. Love how big this thing is. Sent from my iPhone...- scarps23
- Thread
- Replies: 5
- Forum: Charcoal Smokers
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1st time bacon results
Had to split these into two batches. First batch I seasoned with Cajun. Second pork belly I seasoned with black pepper, garlic powder and onion powder. Followed bearcarvers instructions for curing using tender quick. Make sure to know your pork belly fits in ziplock bags before applying cure and... -
2nd cheese smoke attempt
Temp got up to 85 and I had to open the door to keep the temp down. No flare ups. Just got hot. Any suggestions on open vents for temp for cold smoking? I put ice in water pan. Smoked for 2 1/2 hours. Doesn't smell too bad. Resting on a rack. Planning on resting in fridge overnight and then...- scarps23
- Thread
- Replies: 14
- Forum: Smoked Cheese
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Melted cheese in mes
Got the amnps. Tried smoking last night in cool temps outside. Probably 30 degrees. Checked early on and everything was fine for first hour. Went to pull at 2 1/2 hours and it was melted. My guess is a flare up. I had pulled chip feeder out a few inches. Other variable was I foiled the drip...- scarps23
- Thread
- Replies: 9
- Forum: Smoked Cheese
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St. Louis and baby back ribs
Removed membrane and trimmed up a little. Rubbed in olive oil. Used two different seasonings. Trying for a red color at the finish. 3-2-1 method at 225 on mes 30. Apple wood chips with 5 kingsford briquettes in box. Just ordered amnps and some apple pellets yesterday. I'm looking for... -
16# packer on mes 30 w/ mac and cheese
Brisket has been on all night. Looking good for temps. Eating tonight for my sons baptism. http://masterbuilt.com/recipe/four-cheese-smoked-mac-n-cheese/ Using this recipe for the mac and cheese. We have to be at church at 4:30. Could I turn down the temp to 175 instead of 225 for mac and... -
Espresso brisket
Used some Texas brisket rub and added some espresso coffee to it. Rubbed the briskest Friday night. Trimmed some fat off. Started smoking the briskets at 7:20 on Saturday night at 210 degrees. Had some apple wood added. Put fat side down in foil containers. I cut brisket in half to fit on... -
15 pound packer brisket
Starting it shortly for an overnight smoke. I ended up cutting it so it would fit in MES. It was 15 pounds untrimmed. First time trying the brisket on the MES. Always used charcoal in the past. Used some stubs beef seasoning after bathing in mustard. Trimmed up brisket pretty well. Looks like... -
Brisket started on Bradley.
Sister visiting Iowa from Virginia. Have the brisket on and have 10 trout to smoke this afternoon also. Should be a good evening. Might have started a little later on brisket than I wanted to. Planning on wrapping with foil and adding fish once it is wrapped. Seasoned brisket with thrown...
