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.
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
Maybe the next go around.
Electric smoker and injections. It just feels like testosterone replacement therapy for BBQ.
Looks real good though BRC, and whenever I've had to jockey the Bradley over at my uncle's house, I've been impressed with the results. [Reply]
Electric smoker and injections. It just feels like testosterone replacement therapy for BBQ.
Looks real good though BRC, and whenever I've had to jockey the Bradley over at my uncle's house, I've been impressed with the results.
Like I said, I'm new to the injection thing too. I'm on my 3rd cheater smoker. I agree that a "real" smoker makes a better Q. But, cheater smokers are no slouch for 1/8 of the effort. [Reply]
Originally Posted by Saccopoo:
Very Hawaiian of you.
That's kind of the idea.
We have done quite a few hogs over the years, and have cooked them in pits of several kinds, from an old deep freeze to roasters to spits, but never In The ground. Hog is on the way now.
If nothing else it is a pretty good reason to sit around a big fire and drink too much beer. [Reply]
Originally Posted by BigRedChief:
The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.
WoW! What kind of a crowd are you havin'? Surely, you and yours won't be eatin' all that alone. Or will they? [Reply]
Originally Posted by Iowanian:
That's kind of the idea.
We have done quite a few hogs over the years, and have cooked them in pits of several kinds, from an old deep freeze to roasters to spits, but never In The ground. Hog is on the way now.
If nothing else it is a pretty good reason to sit around a big fire and drink too much beer.
My ex's family from the mid-west used to do a pig roast like that. It was delicious. But I never heard of it until I went out there for one. [Reply]