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.
If it's ocean caught King Salmon or Red Salmon, I marinate in an orange juice based marinade overnight and then grill just till it flakes. Coho doesn't grill as well, so I smoke it. [Reply]
Originally Posted by Fire Me Boy!:
I've only ever planked salmon once but didn't really tell any difference.
I just buy a cedar fence picket from the lumber yard. They are not treated with any chemicals but always ask. Cut off an 8" piece. soak it in water for an hour. Put the board in the oven at 350 and bake until you can smell the Cedar. Then throw the Salmon on the board and finish. Gotta get that Cedar aroma flowing. [Reply]
Every year we do a cultural themed Easter. This year we are doing Argentine food. Think I'm grilling a flank steak, chicken thighs and making chimichurri sauce for them. I've only ever used flank for fajitas so this will be interesting.
Originally Posted by Buehler445:
I don’t claim to be any sort of chili savant. But I said it was better than regular chili but it wasn’t as good as the brisket by itself.
I just really fucking like brisket.
I'm not a huge fan of the flat by itself, but in the chili was great. [Reply]
Originally Posted by Sorce:
Did you mop or spray during the cook? What temp you pull it at? First couple of briskets were tough or dry. I think I didn't cook the first one long enough. Last few times I've used butcher paper and they came out better. It takes so long for my electric smoker to recover if I were to try to spray it.
I've decided to go with the stampede per your suggestion btw, any of the accessories you would consider must have?
Going to do an Easter weekend cook. Probably smoke a salmon filet or two and vacuum pack them to freeze. I'll also do a couple slabs of spares and a couple slabs of beef ribs korean style. [Reply]
