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!:
Burgers, salted rib eyes, and brined pork chops. Also posted in the dinner thread.
And done.
I don't think I've ever smoked pork chops before. They came out perfect, and the brine did a spectacular job of seasoning them and keeping them super moist.
One of the rib eyes came out a little rare, but the other was perfect. I'll just use the rare one for leftovers so it shouldn't be overcooked once I reheat it.
Originally Posted by Fire Me Boy!:
Burgers, salted rib eyes, and brined pork chops. Also posted in the dinner thread.
And done.
I don't think I've ever smoked pork chops before. They came out perfect, and the brine did a spectacular job of seasoning them and keeping them super moist.
One of the rib eyes came out a little rare, but the other was perfect. I'll just use the rare one for leftovers so it shouldn't be overcooked once I reheat it.
Doing stable meats. Costco chicken thighs to use in recipes and a whole pork loin. Injected the meat, rubbed em down and marinated them in the fridge for 24 hours. Then slow smoked with apple and oak wood chips.
so i have a cheap offset smoker (with mods, pic provided) i have been using, but unless its hot out there is a lot of heat loss. had a bunch of bricks laying around so i thought i would make my own.
this is just a mock up of it. will have to mortar it obviously, and then maybe line the fire box with 1/4 steel. you will notice, i have offset some bricks for rack placement. and i will need to figure a way to have access to lower racks when full. total capacity i would say around 10 chickens or more will fit on this mock up. i do have more bricks, but it was getting quite tall at this point.
Doing a couple tri tips today. Im gonna try barbecuing them instead of grilling for the fist time. 250 on the trusty WSM with hickory until they hit 130 then sear directly over the hot coals. [Reply]
