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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
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.
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[Reply]
philfree 12:49 PM 04-13-2019
Made some Cupcake Chicken yesterday.

[IMG][/IMG]
[Reply]
In58men 12:57 PM 04-13-2019
Originally Posted by Fire Me Boy!:
I got the kit that included the 200 lbs. of pellets. Go ahead and pick up some of their rubs. I especially like Heifer Dust. Save on shipping.

I didn't mop or spray because it felt like it wasn't drying out. Next time I'd probably wrap it. 225, took about 16 hours, flat was 204 when I pulled it. Aaron Franklin recommends 203, so that's what I was shooting for.
Amazing bark!!!

What seasoning did you use?
[Reply]
Fire Me Boy! 12:59 PM 04-13-2019
Originally Posted by In58men:
Amazing bark!!!



What seasoning did you use?
Big Bad Beef Rub from Amazing Ribs. It's legit.

https://amazingribs.com/tested-recip...eef-rub-recipe
[Reply]
In58men 01:02 PM 04-13-2019
Originally Posted by Fire Me Boy!:
Big Bad Beef Rub from Amazing Ribs. It's legit.

https://amazingribs.com/tested-recip...eef-rub-recipe
I’m definitely using it, I can never get my briskets to have this kind of bark.

Can’t wait for my days off so I can get back to smoking. I’m working 23 straight days, my next day off is the 24th and I’m missing my smoker.
[Reply]
philfree 01:12 PM 04-13-2019
Originally Posted by Fire Me Boy!:
I got the kit that included the 200 lbs. of pellets. Go ahead and pick up some of their rubs. I especially like Heifer Dust. Save on shipping.

I didn't mop or spray because it felt like it wasn't drying out. Next time I'd probably wrap it. 225, took about 16 hours, flat was 204 when I pulled it. Aaron Franklin recommends 203, so that's what I was shooting for.


That looks great. I did 10 slabs of ribs last week. Here's 7 slabs I cut up and made a pile of ribs.

[IMG]
[/IMG]
[Reply]
In58men 01:19 PM 04-13-2019
FMB did you do fat up or down?
[Reply]
philfree 01:21 PM 04-13-2019
Originally Posted by philfree:
Made some Cupcake Chicken yesterday.

[IMG][/IMG]
I cooked 8 chicken thighs and I wanted to do them all in my OK Joes Bronco Drum but it wasn't big enough to hold two muffin pans so I cooked 4 in the Drum and the other 4 I did in my Wichita. In the end after I glazed/sauced them I put them all in the Wichita. Used some apple and cherry wood. Turned out pretty good for my first attempt. I scraped the fat off the skin on 4 of them and said screw it on the other 4. The skin shrunk on the ones I scraped but one of those did turn out perfect.
[Reply]
Fire Me Boy! 01:23 PM 04-13-2019
Originally Posted by In58men:
FMB did you do fat up or down.
I always go fat up, but may try fat down next time. The bottom did get a hair overdone. Fat cap on the bottom might protect it a little.
[Reply]
In58men 01:26 PM 04-13-2019
Originally Posted by Fire Me Boy!:
I always go fat up, but may try fat down next time. The bottom did get a hair overdone. Fat cap on the bottom might protect it a little.
Perfect, thanks for the tips.

I’m going to try it again soon.
[Reply]
Fire Me Boy! 01:47 PM 04-13-2019
If you were going to make chili from leftover brisket, point or flat?
[Reply]
In58men 02:13 PM 04-13-2019
Originally Posted by Fire Me Boy!:
If you were going to make chili from leftover brisket, point or flat?
I think the flat would give you the better texture. Not as chewy.
[Reply]
lewdog 04:11 PM 04-13-2019
Pros in here.

Great stuff.
[Reply]
BryanBusby 04:41 PM 04-13-2019
Flat for chili for sure. Leave that point for burnt ends!
[Reply]
In58men 09:50 PM 04-13-2019
https://www.reddit.com/r/BBQ/comment...medium=ios_app

What a good idea.
[Reply]
Buehler445 10:12 PM 04-13-2019
Originally Posted by Fire Me Boy!:
If you were going to make chili from leftover brisket, point or flat?
I did it using the flat once. It was good but probably not as good as the brisket by itself.
[Reply]
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