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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. -
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
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... -
Fresh ham help please
I’m getting a fresh ham (frozen:emoji_neutral_face:) from a relative, not sure of the weight yet. What are the options for smoking? The only thread I found was brining for a few weeks and then on the smoker, seemed like injecting was a good idea too, but there wasn’t a finished product post so... -
Another rib thread
SPOG plus paprika and some oak and apple wood. Super hot today and it’ll be in the sun this afternoon so it may be tough to keep it at 250. -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
The last time I smoked a picnic shoulder I used spog and paprika overnight. After smoking, some of it had a slight ham flavor. A lot of people here say picnic shoulders have more pork flavor than butts so maybe it’s normal. But I notice there’s salt used for processing/packaging, like this... -
Late to the game this season, and today was a perfect day kick it off with ribs
Late to the game this year, perfect day for running the smoker. Just SPOG and paprika for rub @about 230 with apple and hickory from 11am to 6pm I saw a thread here last year recommending using a bamboo skewer between the bones to test tenderness. That worked well here. -
I really didn’t care about smoking this chuck roast today
It was still a little frozen but I didn’t care. I didn’t have any mesquite cut up to mix with the oak but I didn’t care. I threw away all my temp probes after burning a brisket last month and had to rely on the dome thermometer but I didn’t care. I didn’t have any butcher paper left and had... -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
Not sure if I should take it off now and hope resting does some magic, or wait. -
Triple Rack on my diy rib hanger
Haven’t posted in a while, no time for smoking. We lucked out with a warm day for an outdoor bday party. SPOG with some paprika, and a half split of hickory @250 degrees. Probably another hour or so. -
Twin pack of Kirkland boneless butts today
Coated with SPOG and paprika last night, and I’m using hickory and cherry. They’ve been running at 270 since about 7am. I think I’ll double wrap one with paper, and the other I’ll let go unwrapped, or maybe foil it at the very end if it looks too dry. Not too sure about boneless butt, so I’ll... -
Chuck roast yesterday
I haven’t had time to run my smoker as often as I’d like lately, but put a 4lb chuck on yesterday. SPOG with some paprika, cooked at 270 with oak and mesquite. That pic below is at 165 it, took it off at about 205. It was on the smoker for about 10 hours. -
Which woods burn hottest?
I built a tandoor oven and don't think it's getting to the proper temp, I've been using briquettes and it looks like I'd need a much larger charcoal holder. Lump charcoal burns hotter so I may try that, but I read some tandoors are fired with wood. Oak probably makes sense for this, but I'm...- EdP
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- Replies: 12
- Forum: Woods for Smoking
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Hanging two racks of St Louis Ribs today
Cut up some cherry hickory and oak, dry rubbed with SPOG and paprika. I’ll brush some sauce on near the end. Just waiting for that white smoke to go away -
Wood Day
Planning on smoking a couple racks of ribs this afternoon, and my cut/prepared wood stock was dire. I cut logs in half and then split them with a hatchet if needed. I’ve got apple and cherry in the box but I may use smaller pieces and add some hickory.- EdP
- Thread
- Replies: 4
- Forum: Woods for Smoking
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picnic shoulder today
I trimming it last night and used SPOG with some paprika. The smoker’s running at 275 and I used hickory and cherry wood. -
Hanging Rack of Pork
After I saw one of civilsmoker’s cooks, it looked great and I have the same Kirkland rack of pork, so I’m not reinventing the wheel. Trimmed it a little and sliced the diamond pattern. Mustard, rub, and maple syrup cooking on some hickory and cherry. I’m hanging it, for no other reason than I... -
First time bringing pork, not sure how much salt I need
I’m smoking this rack of pork this weekend using civilsmoker’s thread as a guide https://www.smokingmeatforums.com/threads/big-bald-bbq-rubbed-rack-of-pork.292977/ This pork already has some salt in it, so I don’t want to over do it. Also, all I have is iodized sea salt (not sure if I could...
