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.
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. [Reply]
Originally Posted by cooper barrett:
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. [Reply]
Originally Posted by MTG#10:
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. [Reply]
Originally Posted by MTG#10:
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. [Reply]
Originally Posted by Buehler445:
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 [Reply]
Originally Posted by TambaBerry:
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. [Reply]
Originally Posted by MTG#10:
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. [Reply]
Originally Posted by TambaBerry:
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. [Reply]
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 [Reply]
