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.
Tomorrow, deep fried tortilla stuffed with some of the leftover tri-tip, pork butt and maybe rib meat. I think, I am going to make rib meat mac and cheese, twice baked mac and cheese and pickled red onions for tomorrows game. Need to get stocked up on bacon. It goes in everything.
Should I Photoshop monkey faces on my sig. pic.?
Originally Posted by GloryDayz:
I've got ribs wrapped in foil, the in towels, waiting for the son and wife to get home. Pics later (if I don't forget)...
Burning some PTO days so I had one of these days, but at least I got ribs going:
The best news is that you can see how cleanly the bones pulled out, but the meat remained just firm enough..
Again, when I'm not really trying I mail it...
Uncovered on the smoker for 3 hours, 1.5 hours covered (and didn't add anything inside the foil), ~4 minutes under the broiler, then 1.5 hours resting in foil that were wrapped in towels...
