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.
Smoking Tri tip this weekend.
Colorado School of the Mines Football game at noon and Tri tip at 6.
Heaven in the foothills.
Go Ore Diggers and OUR KC CHIEFS.
Best time of the year. [Reply]
Whatever they're serving at Pancho's Backyard, or the No Name Bar, or the Timon Cocteleria Bar, or El Muellecito Cantina, or Rolandi's in Cozumel, we just haven't decided yet. :-) [Reply]
Originally Posted by philfree:
Just made a batch of rub for the ribs and it's time to thaw them out. Lot's of raw sugar, brown sugar and white sugar. Sugar Sugar!
Originally Posted by Pablo:
I just buy the stuff at the store but I'm pretty pecan heavy with most meats. Use cherry or apple as well, mostly cherry. Good to know, thanks.
Pecan just works so well with everything I always have a bag or two of it onhand.
I buy B&B Cooking Logs. You can get them at Ace Hardware or Academy Sports. They even have post oak it you're wanting to smoke a Texas style brisket. [Reply]
I ordered two brisket points from the butcher And instead of separating the point from the flat they just cut the brisket in half and gave me the half with the point. I had to separate them myself so I ended up with two points and then two small flats. And then of course I threw on some ribs because if I'm going have that smoker cranked up and burn all that fuel I might as well make the most of it. Burnt Ends and Ribs! And some slices too!
I didn't have no big cuts of meat so the brisket cooked fairly fast but in the end it was still a 10 hour cook. This old man is tired and stuffed with Q. [Reply]
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