What's in the smoker today?

[ARCHIVED THREAD] - What's in the smoker today? (Page 1 of 3)

Posted: 9/6/2015 9:50:33 AM EDT

I have a 14lb brisket that I put on at midnight. It's in the stall right now. Stuck a tray of sea salt in there too, for the hell of it. Ever see what smoked salt sells for per pound?

Posted: 9/6/2015 9:52:06 AM EDT

[#1]

Quoted:

I have a 14lb brisket that I put on at midnight. It's in the stall right now. Stuck a tray of sea salt in there too, for the hell of it. Ever see what smoked salt sells for per pound?

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Yup. I even bought a $20 container of it. Works well for seasoning meat on the gas grill.

Posted: 9/6/2015 9:53:03 AM EDT

[#2]

Mauia Wauia.

Posted: 9/6/2015 9:54:27 AM EDT

[#3]

4 racks St Louis in the WSM with a cherry / pecan chunk mix , got a couple dozen jalapeño/cheddar/venison dogs for the grill later also

Posted: 9/6/2015 10:00:12 AM EDT

[#4]

Not smoking anything today but I will be grilling 8 pounds of skirt steak, caveman style, later this evening.

Posted: 9/6/2015 10:02:29 AM EDT

[#5]

I smoked 4 racks of baby backs yesterday. 6 hours with apple wood and hickory.

Posted: 9/6/2015 10:03:46 AM EDT

[#6]

Not a damn thing.

Posted: 9/6/2015 10:04:55 AM EDT

[#7]

Quote History

Quoted:
Not a damn thing.

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My condolences

Posted: 9/6/2015 10:06:23 AM EDT

[#8]

Nothing today. Smoked some sharp cheddar and beef sausage yesterday. Going to smoke ribs tomorrow.

Posted: 9/6/2015 10:07:59 AM EDT

[#9]

Have a small smoker so all I have is about 4 lbs of moose meat that I have prepped for jerky. But smoked jerky done over hickory is delicious !!!

Posted: 9/6/2015 10:10:45 AM EDT

[#10]

Posted: 9/6/2015 10:14:05 AM EDT

[#11]

sounds great.. need pics!!

Posted: 9/6/2015 10:15:23 AM EDT

[#12]

Boston booty. Jus' fixintu put it own.

Posted: 9/6/2015 10:15:37 AM EDT

[#13]

I did a 7.5lb pork butt that got done at 3:30 this morning. I need a new door for the smoky mountain. It stayed between 270 and 290 the whole cook.

Posted: 9/6/2015 10:17:57 AM EDT

[#14]

Just started a 7.5 pound butt on the WSM.

Posted: 9/6/2015 10:24:33 AM EDT

[#15]

Yesterday. 12lb butt that should hold me through the weekend

Posted: 9/6/2015 10:25:25 AM EDT

[#16]

To late of a start today, holding off till tomorrow.

Talk to me more about the smoked salt? I'm gonna throw a bunch of jalapeños on to try and make my own chipolte.

Posted: 9/6/2015 10:32:54 AM EDT

[#17]

I'm just doing some pork loin and some sausages, did;t want to run it all day today

Posted: 9/6/2015 10:38:42 AM EDT

[#18]

Quote History

Quoted:
To late of a start today, holding off till tomorrow.

Talk to me more about the smoked salt? .

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It takes a loooong time. I should have spread it out on one of those spatter screens you use when frying bacon.

Posted: 9/6/2015 10:42:00 AM EDT

[#19]

I've got a 14lb brisket that I put on at 9pm last night. I checked on it at 4am and it was just hitting the stall at 165, got up at 7 and it was at 145. I have never had one drop that much in temp during a stall, anyone know if it's in the norm?

Posted: 9/6/2015 10:49:08 AM EDT

[#20]

Tomorrow I'm going to cook a 7lb prime Rib on the egg. Probably do some chicken wings and hot dogs for the kids.

Posted: 9/6/2015 10:50:51 AM EDT

[#21]

Quote History

Quoted:
I've got a 14lb brisket that I put on at 9pm last night. I checked on it at 4am and it was just hitting the stall at 165, got up at 7 and it was at 145. I have never had one drop that much in temp during a stall, anyone know if it's in the norm?

View Quote

That thing must be really shrinking and giving up some moisture to do that. I never had that happen, but maybe I'm running hotter than you are.

Posted: 9/6/2015 10:57:19 AM EDT

[#22]

We did a 16.5lb brisket put in at 2100 Friday and wasn't done till 1900 sat

We will be eating brisket for the rest of the week

Posted: 9/6/2015 10:59:09 AM EDT

[#23]

Yesterday was sausage, onion, and peppers server on fresh hogie rolls with provolone cheese. I also did pig candy for the first time that I will top my burgers with tomorrow when my wife's family comes over.

Today I have five pounds of wings that were marinated and then brined in buttermilk. They are on the smoker now. I'll pull them around 165. I'll then slather them with homemade honey BBQ sauce and put under the broiler to caramelize.

Posted: 9/6/2015 11:04:20 AM EDT

[#24]

Two 3LB wild pink salmon cut in to steaks and brined with sea salt and brown sugar last night.
Going on the smoker soon, time to make some salmon candy.

Out of the fridge..

Rinsed and drying..

The Creole Garlic marinade is for the turkey we are going to fry later this aft..

Posted: 9/6/2015 11:11:27 AM EDT

[#25]

Quote History

Quoted:
Two 3LB wild pink salmon cut in to steaks and brined with sea salt and brown sugar last night.
Going on the smoker soon, time to make some salmon candy.

Out of the fridge..

<a href="http://s1121.photobucket.com/user/Dagger41/media/001_zpsqkqnk2ff.jpg.html" target="_blank">http://i1121.photobucket.com/albums/l519/Dagger41/001_zpsqkqnk2ff.jpg</a>

Rinsed and drying..

<a href="http://s1121.photobucket.com/user/Dagger41/media/002_zps7w5h0io7.jpg.html" target="_blank">http://i1121.photobucket.com/albums/l519/Dagger41/002_zps7w5h0io7.jpg</a>

The Creole Garlic marinade is for the turkey we are going to fry later this aft..

View Quote

I love doing salmon in the smoker, but only cured, cold smoked and eaten like this.

Posted: 9/6/2015 11:15:23 AM EDT

[#26]

It's salmon candy Waldo.
Finish it off pulling off the smoker and coating with maple syrup.
Kind of a hot and cold smoke.

That fillet looks great !!!

Posted: 9/6/2015 11:17:46 AM EDT

[#27]

Quote History

Quoted:

My condolences

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Quote History

Quoted:

Quoted:
Not a damn thing.

My condolences

Maybe I'll smoke tomorrow, and relax instead of working my butt off

Posted: 9/6/2015 11:21:50 AM EDT

[#28]

Quote History

Quoted:
Not a damn thing.

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Posted Via AR15.Com Mobile

Posted: 9/6/2015 11:22:04 AM EDT

[#29]

10 pounds of St. Louie Ribs that have been wallowing in Dillo Dust since 7pm yesterday. Hour in the oven, 2-3 on the grill at 250. I'll post pics when done.

Posted: 9/6/2015 11:23:29 AM EDT

[#30]

Two creole injected whole chickens and jalepeno/cheddar stuffed sausage will be going on this afternoon.

Posted: 9/6/2015 11:24:33 AM EDT

[#31]

8lb Pork Shoulder being smoked with apple and some mesquite

Posted: 9/6/2015 12:28:39 PM EDT

[#32]

...still eating left over pulled pork sandwiches from last weekends Boston Butt.

I vac-sealed individual sandwich sized servings so it's easy to pull out of the freezer just what I need and throw 'em in the nuker for a few minutes.

Might make b-back ribs tomorrow though

Posted: 9/6/2015 12:42:03 PM EDT

[#33]

Chops that spent the night being marinade in arfcom black ops membership cooking forum under perfect BBQ chops

Posted: 9/6/2015 12:42:11 PM EDT

[#34]

Just a small brisket flat.

First time doing brisket so I didnt want to spend a lot just to fuck it up

Posted: 9/6/2015 1:00:51 PM EDT

[#35]

8lb pork butt with apple and hickory mix. Doing Carolina style chopped pork for tonight.

Posted: 9/6/2015 1:03:43 PM EDT

[#36]

Quote History

Quoted:
I've got a 14lb brisket that I put on at 9pm last night. I checked on it at 4am and it was just hitting the stall at 165, got up at 7 and it was at 145. I have never had one drop that much in temp during a stall, anyone know if it's in the norm?

View Quote

You can use the texas crutch to get it through the stall and make it more tender. I like to out apple juice in the foil with it for an hour and a half and then put it back on for another few hours.

Posted: 9/6/2015 1:25:19 PM EDT

[#37]

Quoted:

I have a 14lb brisket that I put on at midnight. It's in the stall right now. Stuck a tray of sea salt in there too, for the hell of it. Ever see what smoked salt sells for per pound?

View Quote

Dove

Posted: 9/6/2015 1:31:24 PM EDT

[#38]

Quoted:

I have a 14lb brisket that I put on at midnight. It's in the stall right now. Stuck a tray of sea salt in there too, for the hell of it. Ever see what smoked salt sells for per pound?

View Quote

Ha! Same exact thing for me. Also 14 pounds, 11:45 pm last night. That was from a couple of hours ago - it's around 170 now:

Posted: 9/6/2015 3:20:01 PM EDT

[#39]

15 hours, I'm getting hungry.

Posted: 9/6/2015 3:26:56 PM EDT

[#40]

Boston Butt on the poverty keg (Akorn Kamado)

Posted: 9/6/2015 3:30:37 PM EDT

[#41]

Baby backs for tomorrow.

Posted: 9/6/2015 3:31:45 PM EDT

[#42]

Thinking about chicken thighs tomorrow. You heard me correctly. They're really good and don't take too long. There was a decent recipe on smoking-meat.com.

Posted: 9/6/2015 3:35:54 PM EDT

[#43]

I have 4 ears of corn (in husks) and two pork tenderloins (first time I've ever tried them) going now.

At 122 and will pull the pork at 145.

Posted: 9/6/2015 3:36:04 PM EDT

[#44]

2smaller pork roasts, ribs, 2 bacon wrapped pork loafs and bacon wrapped brats are all in the smoker.

Posted: 9/6/2015 3:40:26 PM EDT

[#45]

13lb Brisket went in at 8:00 last night and came out at 9.00 this morning. Rested for 3.5 hours and then we ate it.

Going to light a fire this evening for mountain pies. Brisket mountain pies = WIN! Brisket, peperoncini's, and a little mayo

eta: NO BBQ sauce..EVER! Ruins the taste

Posted: 9/6/2015 3:46:07 PM EDT

[#46]

Chicken drumsticks a bit later. Marinated in a spicy mango sauce overnight.

Posted: 9/6/2015 3:54:29 PM EDT

[#47]

Bacon wrapped meat loaf. Was tasty

Posted: 9/6/2015 3:54:40 PM EDT

[#48]

Before...

After (now cooling and soaking in maple syrup)

Got the fryer ready and bird injected, company showing up soon.

LOL

Posted: 9/6/2015 4:04:23 PM EDT

[#49]

Prime brisket that steeped in a rub for about 36 hrs. I trimmed it out. Put it on at 0400, it hit 190 and came off and is wrapped up in foil and insulated with towels in a cooler. It came off at 1400. Slab of bacon wrapped deer ribs on now.

The burnt end are yummy......

Posted: 9/6/2015 4:18:25 PM EDT

[#50]

8 pound pork shoulder. 10 hours.

[ARCHIVED THREAD] - What's in the smoker today? (Page 1 of 3)

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