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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is offline
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What are you Smoking/Grilling/BBQ'ing this weekend?
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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Old 06-16-2019, 07:38 AM   #1861
SAUTO SAUTO is offline
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Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?
yes. Yes
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Old 06-16-2019, 07:41 AM   #1862
SAUTO SAUTO is offline
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Originally Posted by Fire Me Boy! View Post
Excellent deal. And these Blackstones are a shit ton of fun. Get the rear grease trap.
I use my Blackstone all the time. It's awesome.


Mine has the rear trap which works perfectly for me but DJLN made a great point in that it might not work the best for everyone.
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Old 06-16-2019, 08:05 AM   #1863
displacedinMN displacedinMN is offline
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Steak last night. Ribs tonight.
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Old 06-16-2019, 08:56 AM   #1864
MTG#10 MTG#10 is offline
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Nothing fancy today, just smoking some wings and cooking up a batch of bacon wrapped jalepenos on my Weber kettle. I've been smoking meats for about 20 years now and for whatever reason I've never done wings, this will be my first attempt.
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Old 06-16-2019, 09:29 AM   #1865
Abba-Dabba Abba-Dabba is offline
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I never get a strong smoke ring on loins even when meticulously trimmed, maybe the best was wild cherry, I cook lower but not much and never pull it. trick? slice and pull?
Keep the pit right around 300 for 2hr45 - 3hrs with a bit longer actual smoke will get a much more defined smoke ring. I prefer 325 for 2 to 2hr15. I think the final product is much more tender and juicier. Still all the flavor with just less of a smoke ring. Been using pecan as my go-to for wood.

I guess I should have clarified the pics a little better. 1st is the loin when it was pulled from the pit. 2nd After resting from being pulled from pit. 3rd pic is loin sliced. 4th is showing juicy pork. 5th is showing pull apart tender.
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Old 06-16-2019, 09:32 AM   #1866
MTG#10 MTG#10 is offline
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Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.
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Old 06-16-2019, 09:42 AM   #1867
GloryDayz GloryDayz is offline
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Originally Posted by MTG#10 View Post
Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.
Good point. And it actually holds true for the competitions too.
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Old 06-16-2019, 06:48 PM   #1868
TambaBerry TambaBerry is offline
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Good god that brisket was some work but damn is it not delicious
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Old 06-16-2019, 07:00 PM   #1869
In58men In58men is offline
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Originally Posted by MTG#10 View Post
Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.
Part of the presentation at legit competitions. Pretty stupid really.
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Old 06-16-2019, 07:04 PM   #1870
Buehler445 Buehler445 is online now
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Good god that brisket was some work but damn is it not delicious
Excellent. I ****ed up a few before I figured out how to do it on my rig.
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Old 06-17-2019, 06:33 AM   #1871
TambaBerry TambaBerry is offline
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Excellent. I ****ed up a few before I figured out how to do it on my rig.
the thing i messed up was i was working on my house at the same time and i let the fire die out so the brisket only hit about 190. It was a little tough but had great flavor
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Old 06-17-2019, 11:56 AM   #1872
Buehler445 Buehler445 is online now
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the thing i messed up was i was working on my house at the same time and i let the fire die out so the brisket only hit about 190. It was a little tough but had great flavor
190 should be close.

FWIW there are some decent temperature alarms out there. I’d recommed thermoworks. They’re speedy but I haven’t been disappointed.
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Old 06-17-2019, 12:54 PM   #1873
cooper barrett cooper barrett is offline
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Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.
Because it tastes better with your eyes. Do you eat blindfolded? Maybe I shouldn't ask.
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Old 06-17-2019, 02:07 PM   #1874
BryanBusby BryanBusby is offline
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the thing i messed up was i was working on my house at the same time and i let the fire die out so the brisket only hit about 190. It was a little tough but had great flavor
Pulled it too early. That's part of your problem.
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Old 06-23-2019, 12:36 PM   #1875
cooper barrett cooper barrett is offline
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1 thick slab of back ribs 1 1/2" my rub, mustard, my rub. 8 boneless skinless thighs, my rub, dry brine, 1/2 pork loin, organic local farm, Injected w Mongolian seasonings and rubbed, mustard and my rub.

I hard rub my mix into the meat then light coating of moosetard and heavy rub coat when wet, off to smoker
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