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.
Pork Butt its pretty straight forward and versatile for sandwiches or tacos. It is freezable if need to but some of the smoke flavor disappears. [Reply]
I did a chili-rubbed spatchcock chicken yesterday. I made empanadas with the pulled chicken and a chipotle slaw in the air fryer. Turned out great, but need to work on my empanada construction for pics. [Reply]
Originally Posted by lewdog:
so whole bone in chicken breasts and thighs if going that route?
Yes on the breasts. You can use deboned thighs and they will be fine. They don't really dry out. In fact, I generally debone the things but leave the skin on and smoke them. They are amazing. [Reply]
Coming up on a big decision on a new smoker, finally have a house again and want to get back into smoking. Its been 6-7 years since I have smoked regularly, and I had a starter (around $150.00) offset smoker. Kind of hit and miss with it but I am in the market for a new smoker. So far my favorite two are the Oklahoma Joe Highland or the Weber Smokey Mountain 18. I really want it to be able to smoke a good brisket and not sure if the WSM is big enough, reviews are conflicting if one will fit. So kind of leaning towards Oklahoma Joe, also any other good smokers in that price range (250-350)? [Reply]
Originally Posted by Predarat:
Coming up on a big decision on a new smoker, finally have a house again and want to get back into smoking. Its been 6-7 years since I have smoked regularly, and I have a starter (around $150.00) offset smoker. Kind of hit and miss with it but I am in the market for a new smoker. So far my favorite two are the Oklahoma Joe Highland or the Weber Smokey Mountain 18. I really want it to be able to smoke a good brisket and not sure if the WSM is big enough, reviews are conflicting if one will fit. So kind of leaning towards Oklahoma Joe, also any other good smokers in that price range (250-350)?
I use a WSM 22.5". Got a buddy that has the 18". You can do a brisket on the 18". If it's an enormous packer cut, just separate the point and flat and cook that way. Most packer cuts will fit just fine on it though. [Reply]
Originally Posted by tooge:
I use a WSM 22.5". Got a buddy that has the 18". You can do a brisket on the 18". If it's an enormous packer cut, just separate the point and flat and cook that way. Most packer cuts will fit just fine on it though.
Completely agree with above^^^
OKJ Highland is a fuel hog that needs 100 bucks in mods minimum to make it serviceable. It has hot and cold spots leaks smoke and heat like a barrel in a fill ditch on a farm shot out with bullet holes. I know as I have one but once its modded its fine and I like using oak. [Reply]
Originally Posted by KCUnited:
Was planning to fire up the smoker but both our twins are teething so going to taking take them to Q39 for dinner instead.
Yeah I'm not a fan of Carolina bbq, but you do you. [Reply]
Originally Posted by srvy:
Completely agree with above^^^
OKJ Highland is a fuel hog that needs 100 bucks in mods minimum to make it serviceable. It has hot and cold spots leaks smoke and heat like a barrel in a fill ditch on a farm shot out with bullet holes. I know as I have one but once its modded its fine and I like using oak.
I wouldn't listen to me. I'm heat 3 dumbass man. C'mon [Reply]
Originally Posted by tooge:
Too hot to make the brisket today. Humid as hell too. Going to Q39 for dinner though
I know for a fact that Q39 never leaves a bit of the previous cook/smoke behind on their cookers. "That's not flavor, it's old food". They remove all remnants and start with a clean slate. I've heard Joe's does this too, but I have no direct knowledge. [Reply]
Alright. Chicken ideas were good. Gonna do that next weekend.
Have friends coming this weekend and gonna do a bone in pork butt. I’ve done them many ways, many times. Give me your tips to make it better. 7lb butt, will cook at 225.
My “new” smoker is this one. 30 inch Masterbuilt electric. Bought it used but guy said he’s only used it about a dozen times and recently upgraded to a pellet smoker. It’s in great shape. Only paid $60 too.
Originally Posted by lewdog:
Alright. Chicken ideas were good. Gonna do that next weekend.
Have friends coming this weekend and gonna do a bone in pork butt. I’ve done them many ways, many times. Give me your tips to make it better. 7lb butt, will cook at 225.
My “new” smoker is this one. 30 inch Masterbuilt electric. Bought it used but guy said he’s only used it about a dozen times and recently upgraded to a pellet smoker. It’s in great shape. Only paid $60 too.
