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.
Originally Posted by philfree:
Took a notion so there's a 14lb brisket in the Yoder Wichita. I've never cooked one that big or separated a brisket. I decided to try and separate the point from the flat after cooking. As I trimmed the fat I looked for the seam of fat between the parts of the brisket but I didn't see a real good definition between the two. Wish me luck!
I also bought a couple andouille's from Harter House made and I threw those on the smoker as well.
It came right apart. I've had a difficult day with having a consistent fire. Makes for more work and time. [Reply]
I had my hands on 2 packages of skirt and somehow I noticed the grade was "Select" in fine print and passed very quick. I should have asked a meat cutter if it was a typo...
Lowe's has Kingsford Professional and Latch light ($2.84 for 11lbs) on sale cheap along with 37lb Kingsford for $12.84. I think Memorial Day it's $10
Before flaming my ass I use Matchlight when it's windy or I do not have newsprint to start the chimney. It starts the charcoal and never sees the food. I can't taste it, no body ever mentioned. Reminds me that my chimney is so rusty and thin you can see the fire through the metal. Next time I use it at night I'll take pics.
I did B/S chicken breasts during the week over pecan with cajun rub and basted with sun dried tomato infused EVOO
Tonight: shared a salmon fillet and a few shrimp kabobs over a cherry, pecan fire.
Tomorrow: prime sirloin steaks (I thought they were fillets), dry brined 48 hours, and 2 roasting chickens, wet brined for 18 hours then smoked over cherry smoke.
Sam's (slams) had Woodbridge Reserve "Derby Edition" 1ltr bottle for $31. So 25% free! Kewl art on bottle too.
Aldo or Aldi. Aldi is good meat packaged offsite, Sams is butchered off site and finished on site (cut into steaks or roasts). Walmart is butchered off site and packaged on site. (prolongs shelf life) [Reply]
