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.
Just put a couple 9lb butts on the electric, should be ready for lunch tomorrow. Ive found that with butts I get just as good results with my electric as I do with my WSM and its so much easier/convenient. Brisket and beef ribs on the other hand WSM only and pork ribs I'll go either way. The pork ribs are a little better on the WSM but I'll go electric on those too when I'm feeling lazy. [Reply]
St. Louis cut spare ribs coming along nicely. Here in a bit I’m gonna slather with sauce and sizzle them on the grill.
This is the first slow smoke on the new propane smoker I’ve been using for bacon and sausage. Once I got the temp dialed in at 225, this thing has been rock solid between 223 and 230, according to my handy dandy SMOK with air probe. [Reply]
My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt.
