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**BigRedChief** · 07-03-2015, 03:48 PM

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.

kstater · 09-02-2021, 09:11 AM

Quote:

Originally Posted by RubberSponge

Throwing it in the trash is the first step.

11 more somewhere but my stick burner fumes made me forget.

Don't forget to drop a mention about your 14" dick

Sent from my Pixel 4 using Tapatalk

Pablo · 09-02-2021, 10:10 AM

Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.

A crockpot on warm will keep it until lunch time fine also.

Pablo · 09-02-2021, 10:17 AM

Also I don’t know if you have one but spending the 30-40 bucks on a wired meat thermometer is a great investment even if you only use it a couple times a year.

Pablo · 09-02-2021, 10:25 AM

And another thing here trim that fat cap if you’ve got a thick one. Pork butt has plenty of fat and you don’t need that big hunk sucking up rub and smoke.

KCUnited · 09-02-2021, 10:29 AM

My best advice is to plan ahead

meleknistra · 09-04-2021, 05:20 AM

We are doing spicy burgers today. Can't wait

icepick64 · 09-04-2021, 08:28 AM

Spicy burgers, yummy, recipe?

burt · 09-04-2021, 08:37 AM

My NOT baked beans.

1 pound of bacon, chopped and fried crispy
1 chopped onion, sauteed
3 cans of "Ranch Style" beans
2 oz's chopped garlic
1 teaspoon of mustard
1/2 cup of fav bbq sauce (I use LC's AND Bryant's)
2 tablespoons of liquid smoke
2 table spoons of Mrs Dash
2 table spoons of Slap Yo Mama
1 table spoon smoked paprika
Mix and heat on low

add 1 1/2 cup of Cheddar cheese

Unlike any one elses beans. Ver, ver tasty!

**lewdog** · 09-05-2021, 12:27 PM

Quote:

Originally Posted by Pablo

Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.

A crockpot on warm will keep it until lunch time fine also.

I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225?

kstater · 09-05-2021, 04:46 PM

Mostly Cherry with a bit of apple. Used Smoke And Fire's Sweet Peeper.

Smoking some chili's and Banana Peppers after to make some hot sauce tomorrow

Sent from my Pixel 4 using Tapatalk

T-post Tom · 09-05-2021, 05:42 PM

https://honest-food.net/how-to-smoke-salmon-recipe/

**Dartgod** · 09-05-2021, 06:21 PM

I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.

Marcellus · 09-05-2021, 06:22 PM

Quote:

Originally Posted by Dartgod

I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.

Nice! I did a pork butt today. Came out fantastic.

LTL · 09-05-2021, 06:37 PM

I'm doing pork belly burnt ends tomorrow. Any tips on time temp or any other suggestions?

**Dartgod** · 09-06-2021, 08:20 AM

Let the smoking commence!

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills BigRedChief's Avatar Join Date: Dec 2003 Location: On the water	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. Attached Thumbnails
Posts: 79,034

09-02-2021, 10:10 AM	#2822
Pablo Ultrabanned Pablo's Avatar Join Date: Oct 2007 Location: KCMO	Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side. A crockpot on warm will keep it until lunch time fine also.
Posts: 40,315	1 0

09-02-2021, 10:17 AM	#2823
Pablo Ultrabanned Pablo's Avatar Join Date: Oct 2007 Location: KCMO	Also I don’t know if you have one but spending the 30-40 bucks on a wired meat thermometer is a great investment even if you only use it a couple times a year.
Posts: 40,315	1 0

09-02-2021, 10:25 AM	#2824
Pablo Ultrabanned Pablo's Avatar Join Date: Oct 2007 Location: KCMO	And another thing here trim that fat cap if you’ve got a thick one. Pork butt has plenty of fat and you don’t need that big hunk sucking up rub and smoke.
Posts: 40,315

09-02-2021, 10:29 AM	#2825
KCUnited Cheat Death KCUnited's Avatar Join Date: Nov 2007 Location: Land of Drincoln	My best advice is to plan ahead
Posts: 33,927

09-04-2021, 05:20 AM	#2826
meleknistra Banned Join Date: Sep 2021 Location: USA	We are doing spicy burgers today. Can't wait
Posts: 55

09-04-2021, 08:28 AM	#2827
icepick64 the one and only icepick64's Avatar Join Date: Mar 2005 Location: Florida	Spicy burgers, yummy, recipe?
Posts: 442

09-04-2021, 08:37 AM	#2828
burt Draconian Warlord burt's Avatar Join Date: Jan 2004 Location: Drakonia	My NOT baked beans. 1 pound of bacon, chopped and fried crispy 1 chopped onion, sauteed 3 cans of "Ranch Style" beans 2 oz's chopped garlic 1 teaspoon of mustard 1/2 cup of fav bbq sauce (I use LC's AND Bryant's) 2 tablespoons of liquid smoke 2 table spoons of Mrs Dash 2 table spoons of Slap Yo Mama 1 table spoon smoked paprika Mix and heat on low add 1 1/2 cup of Cheddar cheese Unlike any one elses beans. Ver, ver tasty!
Posts: 11,948

09-05-2021, 04:46 PM	#2830
kstater Custom User Title kstater's Avatar Join Date: Jan 2007	Mostly Cherry with a bit of apple. Used Smoke And Fire's Sweet Peeper. Smoking some chili's and Banana Peppers after to make some hot sauce tomorrow Sent from my Pixel 4 using Tapatalk
Posts: 39,175

09-05-2021, 05:42 PM	#2831
T-post Tom Threepeat! T-post Tom's Avatar Join Date: Aug 2002 Location: Milk/Honey/Gazland	https://honest-food.net/how-to-smoke-salmon-recipe/
Posts: 20,216

09-05-2021, 06:21 PM	#2832
Dartgod Wasted away again... Dartgod's Avatar Join Date: Aug 2000 Location: in Margaritaville	I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.
Posts: 51,122	1 0

09-05-2021, 06:37 PM	#2834
LTL Starter Join Date: Mar 2009 Location: Tulsa Ok	I'm doing pork belly burnt ends tomorrow. Any tips on time temp or any other suggestions?
Posts: 311

09-06-2021, 08:20 AM	#2835
Dartgod Wasted away again... Dartgod's Avatar Join Date: Aug 2000 Location: in Margaritaville	Let the smoking commence!
Posts: 51,122	3 0