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 Fire Me Boy!:
A little slow smoked prime rib.
That looks awesome. I've cooked some things but my photobucket doesn't work so I can't post the pictures. I have a butt resting right now. We were going to pickup some bbq the other day but my grandson said he didn't want any unless it was Pa's. So we had KFC and now today I'm making him some pulled pork. I tried to go more hot and fast but it still took 7 hours in my offset. I had some apple, cherry and peach wood so that's what I used. I threw on a few hickory chips I had but it wasn't much. [Reply]
Originally Posted by ChiTown:
That looks amazing. What temp did you cook that at? Pellet grill?
Rec Tec Stampede, 275 degrees to 128 IT, then rested for 20 minutes.
Next time would probably go 250 to get a little more smoke on it, but cant complain about my results. Turned out as close to perfect as I've ever made. [Reply]
My Traeger was being a complete bitch last night. Hottest I could get was 292 which was the same as the last cook I tried. 40 degrees outside with no wind. Not sure what’s wrong with it. Same pellets I’ve always used. [Reply]
Originally Posted by Fire Me Boy!:
Rec Tec Stampede, 275 degrees to 128 IT, then rested for 20 minutes.
Next time would probably go 250 to get a little more smoke on it, but cant complain about my results. Turned out as close to perfect as I've ever made.
That’s perfectly cooked with no hint of gray meat at the edges.
Do you allow it to warm up before cooking? If so, how long?
What are you using for a rub (asking for Bob Kraft)? [Reply]
