Smoker- recipes and mods

[omega50]

Now working on a Green Chili and Swiss Cheese Queso.
Smoked Ciabatta Rolls-Horseradish and Grilled Leek Crema
Mild Sauerkraut
Non traditional Reuben Sammiches on the menu

[RandyBoBandy]

Originally Posted by omega50

Now working on a Green Chili and Swiss Cheese Queso.
Smoked Ciabatta Rolls-Horseradish and Grilled Leek Crema
Mild Sauerkraut
Non traditional Reuben Sammiches on the menu

[dr.crentist]

I've got a 10lb pork butt, bone in, that I'm going to put on for an overnight smoke. Kamado style cooker, lump charcoal and some applewood chunks. I usually put a rub on and wrap halfway through the cook with some liquid. Finish to around 200 internal and let rest in a cooler for a few hours before serving.

Looking for cook ideas or rub recipes that could be different and interesting.

Thanks in advance

[omega50]

Vadouvan Wurst

[walker1]

Followed the thread for a while and posted about smokers in another. Well I took the leap and bought a Traeger 650 Ironwood and a variety of pellets. Can't wait to dive in and get at it!!!
Will post here when I have some eats that you have shared!!!

[Sloughsharkjigger]

Originally Posted by walker1

Followed the thread for a while and posted about smokers in another. Well I took the leap and bought a Traeger 650 Ironwood and a variety of pellets. Can't wait to dive in and get at it!!!
Will post here when I have some eats that you have shared!!!

Welcome to the secret world of smoking foods.
When it comes to infusing flavour or getting some "bark" on - there is no other way.
What I have learned is that recipes and smoking process can go back generations yet personal perception to perfection can take forever.
Key is to take notes… take notes and don’t forget to take notes.
Have fun and good eats.

[walker1]

Originally Posted by Sloughsharkjigger

Welcome to the secret world of smoking foods.
When it comes to infusing flavour or getting some "bark" on - there is no other way.
What I have learned is that recipes and smoking process can go back generations yet personal perception to perfection can take forever.
Key is to take notes… take notes and don’t forget to take notes.
Have fun and good eats.

thanks!
I am a 6 year plus home brewer with all grain and yes.......... notes on every batch done. Only way to go. Next beer will be # 100!!!
Beer goes well with smoked meat right????? haha

[Heater]

Been awhile since I posted on smoker thread. Did a 17lb brisket, wrapped in butcher paper at 165 degrees. Also injected with beef broth before putting rub on. Rub was equal parts salt and pepper. All night cook,took off smoker at 180 degrees, put in oven at 225 degrees to finish off. Final internal temp of meat in oven when it hit 205 degrees. Overall turned out great. Used almost a whole 7kg bag of Kingsford charcoal in weber smokey moutain cooker, very cool windy night.

[Heater]

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[Heater]

picture

[Engels]

Overnight brisket.

On at 8:30 pm and smoked on the top rack all night at 200. Around 8:30 am, I increased temp to 225 till the centre of the flat hit 170. Wrapped in pink unwaxed butcher paper and increased temp to 250 where it rode till it hit 200. Pulled and rested for 3 hours.

Seasoned liberally with killer hogs brisket rub and then layered it with killer hogs hot bbq rub.





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[walker1]

Looks fantastic! Brisket is on my list.

[omega50]

8 hour smoke
Rest a week
Then a finishing smoke

[omega50]

Originally Posted by omega50

8 hour smoke
Rest a week
Then a finishing smoke

Sliced and fried

[omega50]

Drying for smoker