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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is offline
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Join Date: Dec 2003
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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 06-15-2018, 07:12 PM   #1126
BryanBusby BryanBusby is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Mix of hickory and fruit. Straight hickory, IMO, can be a bit strong.
For brisket? Not really.

That shouldn't be a problem unless either your smoke level is too strong or you're like using mesquite.
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Old 06-15-2018, 08:18 PM   #1127
BryanBusby BryanBusby is offline
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Quote:
Originally Posted by BigRedChief View Post
Always get a fruit wood in there. I never go with one type of wood for a whole smoke.

Oak/Hickory etc then add in some Apple/Cherry etc.
It depends what kind of wood I'm using. I like letting hickory ride on its own merit, but you can't be overbearing with it.

Quote:
Originally Posted by lewdog View Post
I've also got apple, pecan and cherry. Thoughts?
Pecan is a really good general purpose flavor, IMO.
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Old 06-15-2018, 08:29 PM   #1128
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by lewdog View Post
I've also got apple, pecan and cherry. Thoughts?
You know you had morning wood too!

Ha...

Enjoy man, Hicory, Apple, and Cherry ought to do you just fine...
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Old 06-15-2018, 08:44 PM   #1129
lewdog lewdog is offline
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Old 06-15-2018, 08:47 PM   #1130
BryanBusby BryanBusby is offline
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I think you'll do fine from any choice of the 3 you gave. The only time I've had real issue with smoke quality was when I had no idea what I was doing with Mesquite.
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Old 06-15-2018, 08:59 PM   #1131
Buzz Buzz is offline
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I only use apple wood, apple juice in the water pan with water and apple juice spritzer in a bottle from the Dollar Store. You can add some beer with the apple juice in the spritzer. Just say'n, to each his own, always good to see what others do.

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Old 06-16-2018, 08:03 AM   #1132
lewdog lewdog is offline
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Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
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Old 06-16-2018, 09:51 AM   #1133
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by lewdog View Post
Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...
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Old 06-16-2018, 09:55 AM   #1134
lewdog lewdog is offline
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Quote:
Originally Posted by GloryDayz View Post
Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...
Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.
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Old 06-16-2018, 10:07 AM   #1135
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by lewdog View Post
Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.
Attaboy..
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Old 06-16-2018, 12:35 PM   #1136
lewdog lewdog is offline
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6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.
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Old 06-16-2018, 02:38 PM   #1137
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by lewdog View Post
6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.
Yeah, at this point you're just looking to melt the toughness, it's slow, but very well worth it.
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Old 06-16-2018, 02:43 PM   #1138
BryanBusby BryanBusby is offline
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Quote:
Originally Posted by lewdog View Post
Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?
We told you not to panic when this happens lol
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Old 06-16-2018, 06:14 PM   #1139
Nickhead Nickhead is offline
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only because i stumbled onto some pork ribs with some meat on them, i am doing four slabs and two pork roasts, cherry and apple wood.

one roast is garlic olive oil lathered with cajun rub.

the other is a spice blend 'bbq spices' i got at the markets a while back.

and the ribs are kc style dry rubbed (probably gonna do the stubbs q since i got some yesterday)
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Old 06-16-2018, 06:45 PM   #1140
Buehler445 Buehler445 is offline
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