Well the snow here in the Denver area has finally melted enough for me to get to the wood pile. So I was itching to get a fire going and just smoke some 'sheeeet'. So here is what is in the smoker right now.
Boneless Chuck Roast
A Deli Turkey Breast: a pretty mediocre one, but i cut it into 1 inch slices and sprinkled my sugar free rub on it and now its being perfumed with burning sticks of hickory. It was on sale at Restaurant Depot for $1.79/# so i figured that a little smoke could dry out the water pumped texture and kick up the taste a bit.
A Hormel Deli Ham: This was $1.50/# at RD. Again, cut it into 11 inch slices, no rub since it is salt enough, and threw it into the smoker to add some smoke spice to it.
Salt: I found a thread on here a few weeks back about how to smoke salt. http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment. A friend of mine built the frame according to Xutfuzzy's specs. It is a great thread and y'all should read it.
Boneless Chuck Roast
A Deli Turkey Breast: a pretty mediocre one, but i cut it into 1 inch slices and sprinkled my sugar free rub on it and now its being perfumed with burning sticks of hickory. It was on sale at Restaurant Depot for $1.79/# so i figured that a little smoke could dry out the water pumped texture and kick up the taste a bit.
A Hormel Deli Ham: This was $1.50/# at RD. Again, cut it into 11 inch slices, no rub since it is salt enough, and threw it into the smoker to add some smoke spice to it.
Salt: I found a thread on here a few weeks back about how to smoke salt. http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment. A friend of mine built the frame according to Xutfuzzy's specs. It is a great thread and y'all should read it.
