Smoked meat forums.

Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... I had a small Browning slicer that I gave away here in the forum after I got a large commercial unit. Shortly after getting the new one I found myself missing the …Trim excess fat especially the hard stuff and even some from the seam. Sprinkle with very little Black's Rub ( Lockhart TX mecca of brisket) Cook fat side down on a 300-350*F WSM until 170*F internal. Place in disposable pan and cover with foil until a skewer slides thru the meat like a hot knife thru butter.Northeast Ohio. Aug 20, 2023. #1. Dog a few things in the Lang today but first off is this turkey breast I did for a friend. Pretty straight forward injected with Butcher BBQ Bird Booster and rubbed with Red Beard Seasoning rub. That Bird Booster is just straight bird magic. Despite overshooting my desired pull temp of 160 by 10 degrees it's ...Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.Jul 7, 2022 · 1 Gallon water. 1/2 cup salt. 1/2 cup white sugar. 1/2 cup brown sugar. 1 TBLS cure 1. 1/2 tsp lemon extract ( optional ) I mix the brine , then dip enough out of the brine to inject into the breast . I pump it full , doesn't need to be a measured amount . It will naturally retain around 10 % .

Nov 22, 2023. #11. I took the turkey to 150℉ in the breast and about 160℉ in the thighs. Off the smoker and into an XL Ziploc bag and then in a cooler with a bag of ice on the bottom and a bag on top... This should chill it down fairly quickly. Tomorrow, it will be deep fried.Aug 9, 2022 · Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT. Already shelled, but raw peanuts. throw them in a bowl, mix in a little light olive oil, then add your flavoring. I have tried: regular chili powder, CP with added jap powder, and added hab powder. Tried some garlic ones and a few others. Stir that up so to coat the peanuts, then bring them out to the smoker. I use a vegatable wok (square …

Birmingham, Alabama. May 12, 2021. #1. Quite pleased with how this came out. Smoked for about 3 hours with lumpwood charcoal and pecan as the smoke source. Seasoning was basic, just salt and pepper. Finished off to 196F internal in the oven. Served with Kentucky black BBQ sauce.

Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. Forums - Smoked-Meat Forums. Mark Channels Read. What's Going On? Collapse. There are currently 104 users online. 9 members and 95 guests. Most users ever online was 2,703 at 06:52 AM on 01-16-2023. Smoked-Meat Forums Statistics. Collapse. Topics: 49,446 Posts: 726,804 Members: 8,208 Active Members: 142. Welcome to our newest member, Antonioakd . Smoked Cream Cheese. Thread starter hillbillyrkstr. Start date Dec 26, 2021. Well I haven’t tried many new things in a while as far as smoking goes. I had a buddy over my house and while we were working on the barn he asked me if I...I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!

I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!

Smoked Whole Chicken. If you're new to smoking meat, this is one of the first recipes you should try. A whole chicken is easy to prepare, and the result is always fantastic. People are always blown away by how moist a smoked chicken turns out. If this is too easy, try my smoked spatchcock chicken recipe instead.

here’s a southwest Louisiana style smoked sausage that I have made 3 times now and it is amazing. For 10lbs follow the recipe on the left and for 12lb follow the one on the right. you will grind the meat and then …Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : …I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …There are many ways to quit smoking. There are also resources to help you. Family members, friends, and co-workers may be supportive. But to be successful, you must really want to ...

2Lrg Egg Yolks. I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.Jun 4, 2014. #1. I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory ...If it was used on a daily basis for extended periods of time, but for cutting up the occasional boneless ham, pastrami or smoked roast for deli slices it served its purpose. Another selling point is it's light weight and can be stored in an upper kitchen cabinet. It's also pretty safe.Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... Jan 7, 2024 · North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ...

Feb 18, 2009. 69. 11. Central Iowa. Nov 27, 2014. #2. i usually do a 12-14lb turkey this time of year and it takes about 4-4.5hrs. i'm usually hovering 230-275. I don't usually worry too much about holding a tight low temp on birds. Pull it, double wrap it in HD foil and a towel and plop it in a cooler and it'll keep for quite a while.

SOUP FOR SUPPER !! So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, the presence of moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 185° F.SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …There are many ways to quit smoking. There are also resources to help you. Family members, friends, and co-workers may be supportive. But to be successful, you must really want to ...The most common temperature range for low and slow cooking is between 225-250°F (107-121°C) and it can take several hours to several days depending on the cut of meat and …Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... Small meats taking forever. Big meats cooking fast. And comparisons of equal sized meats taking significantly different times when smoked at the same temperature in relatively the same manner. Let me help you understand what is happening with temperature in your smoker. One more point: most of my comments apply to fuel …

Jun 4, 2014. #1. I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory ...

All times are GMT-6. This page was generated at 03:19 PM. Working... Yes No

Feb 18, 2024 · Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed potatoes. Dec 22, 2023 · Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023. Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Nov 18, 2023 · Nov 19, 2023. #11. indaswamp said: Since you will be cold smoking to freeze the sausage, Ideally try and keep the smoke chamber as low as you can....50-60*F would be ideal. But anything under about 71*F should work. If you pick a night in the 50's you will be good. 1-2 teaspoons ground white pepper. ½ teaspoon pulverized bay leaf. On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well.First time posting long time reading. Decided to make some sausage out of a 10lb brisket. Main ingredients are salt, pepper and garlic. Minor ingredients are cayenne, paprika. Also added a touch of mustard powder, brown sugar ,onion powder and a small amount of majoram. Liquid was half cup worsteshire and 2.5 cups water. Also included …Preheat oven to 275 degrees F, Melt butter in microwave or small pan. Stir in Worcestershire sauce, seasoned salt, and garlic salt and mix well. Put cereal’s, nuts, and pretzel rods in a large mixing bowl then pour butter mixture over and stir or mix with hands until all pieces are coated with butter mixture.Feb 19, 2007. #1. anyone ever smoke fajitas? i bought one of those "beef for fajitas" packages friday, as it was priced wrong (every other package was $2.99/LB, this one was $1.99/LB; same date on all). i plan on cooking it for supper tonight. cook it like a brisket?About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out.

The smoke looks and seems fine, white, smells great. Over the weekend, smoked some baby back ribs, dry rub for 24 hours, let the ribs come to room temperature, soaked the apple chunks for 24 hours, and filled the water bowl with beer, apples, and a …Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Instagram:https://instagram. doordash liquor near mesantander deposit atmrandom number generator 1 100taylor swift indianapolis 2024 tickets 265. SE Michigan. Nov 13, 2023. #1. I'm going to smoke a little corned beef (about 2.5 lbs) today. Bought the corned beef around St. Pattys time and froze it. Thawed it out over the last couple of days, and today I soaked it for an hour, patted it dry, and it's now in the fridge uncovered. Smoker's set to 275.Feb 17, 2024 · Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com. spn 3597 fmi 2 cumminstimeanddate.com weather As if smokers weren't feeling besieged enough with public opinion and government regulation stacked against them, it seems the financial burden of smoking has become more onerous t... skyee.93 onlyfans nude In the meantime I bought another same Nesco unit, and now have that as a backup! They do a good job. Yes, they do fray the bottom side of the meat but you just flip over the meat and keep going. I've had $5,000 Hobarts do the exact same thing. (professional meat cutter for 30 years, have used professional slicers all my life).33. Cleveland, Ohio. Dec 30, 2023. #1. Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked ...SOUP FOR SUPPER !! So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl.