Cigar Asylum Cigar Forum - What's in your smoker?

I picked up some decent size bags at Meijer-apple, oak, and hickory. Seemed almost twice as big as the bags I got at Lowes for the price ($5-7/bag IIRC depending on the exact type).

Perfect. I live in the sticks but the closest full size grocery store is Meijer.

Smokin Gator

06-03-2011 05:07 PM

Re: What's in your smoker?

Put two packer briskets on about an hour ago. They are gorgeous... not let's see of I can keep from farkin' them up!!

Steve

06-03-2011 08:02 PM

Re: What's in your smoker?

This time tomorrow night I'll have a load of butts on the smoker and maybe some ribs

LostAbbott

06-03-2011 08:04 PM

Re: What's in your smoker?

Quote:

Originally Posted by Chainsaw13 (Post 1282173)

8 hours of heavy smoke? Was that too much?

My buddies wife thought it was too much. I though it was pretty good, but was definitely candy bacon. I actually had to bake it, because in a pan it would burn no matter what I did.

wayner123

06-04-2011 09:37 AM

Re: What's in your smoker?

Quote:

Originally Posted by wayner123 (Post 1283580)

I smoke my turkey's around 275-300. I spatchcock them and it lessens the cooking time dramatically. I really need to post a pic of it.

I also put cut up a whole stick of butter and place in various areas under the skin.

Here is a pic of the bird:

http://i71.photobucket.com/albums/i1...Q/IMG_7139.jpg

pnoon

06-04-2011 09:40 AM

Re: What's in your smoker?

Another corned beef brisket today.
:dr

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-m...cipe-1611.aspx

Chainsaw13

06-04-2011 03:31 PM

Re: What's in your smoker?

Quote:

Originally Posted by LostAbbott (Post 1284130)

My buddies wife thought it was too much. I though it was pretty good, but was definitely candy bacon. I actually had to bake it, because in a pan it would burn no matter what I did.

Yep, I find the same when I make the base recipe I got out of the book Charcuterie. I've now cut back on the amount of sugar I use just for that reason.

forgop

06-04-2011 05:03 PM

Re: What's in your smoker?

I had a 10# brisket that I took off the smoker at 2:30'am after 12 hours. It turned out excellent.

Killian

06-06-2011 11:09 AM

Re: What's in your smoker?

Quote:

Originally Posted by pnoon (Post 1284597)

Another corned beef brisket today.
:dr

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-m...cipe-1611.aspx

Peter,
That sauce looks fantastic. Thanks for the link. Do you use the apricot nectar? Not sure I have ever seen that stuff around. I might sub a little OJ in place.

pnoon

06-06-2011 11:26 AM

Quote:

Originally Posted by Killian (Post 1286560)

Peter,
That sauce looks fantastic. Thanks for the link. Do you use the apricot nectar? Not sure I have ever seen that stuff around. I might sub a little OJ in place.

Yes, I do use the apricot nectar.
If you are familiar with the Kern's nectars, they make an apricot that I use.
Posted via Mobile Device

Stevez

06-06-2011 12:48 PM

Re: What's in your smoker?

Quote:

Originally Posted by forgop (Post 1284847)

I had a 10# brisket that I took off the smoker at 2:30'am after 12 hours. It turned out excellent.

Congrats Duanne. Didn't take you long to master the beast! Steve

Steve

06-07-2011 04:16 PM

Re: What's in your smoker?

I've been working like a mad man the last couple of weeks, but had committed to cooking a couple of pork butts for a youth fun raiser. So after a 65 hour week, I kicked back for a all nighter at the smoker Saturday night.

3:30am
http://oldchurchbbq.com/sharedpictur...0BBQ%20006.jpg

Just a little butt...(14 actually)
http://oldchurchbbq.com/sharedpictur...0BBQ%20007.jpg

Pork was NOT the only thing smoked!
http://oldchurchbbq.com/sharedpictur...0BBQ%20013.jpg

The really hard part was going back in to the office Sunday night after serving the food! I am starting to think I am too old to do many all night cooks these day. I may have to pick up a Brandywine one of these days...

MarkinAZ

06-07-2011 04:49 PM

Re: What's in your smoker?

Quote:

Originally Posted by steve (Post 1287872)

That is really nice looking Steve. One of these days I hope to have one of these small Cadillacs:D

MarkinAZ

06-07-2011 04:52 PM

Re: What's in your smoker?

Its been awhile for me, but decided to throw a 3.75 lb Tri Tip into the smoker with some mesquite chips:

http://i250.photobucket.com/albums/g...tures005-2.jpg

Actual temp is approximately 230*

Mr B	06-07-2011 05:44 PM

Re: What's in your smoker?

Lookin' good Mark

LostAbbott

06-07-2011 05:45 PM

Re: What's in your smoker?

Quote:

Originally Posted by pnoon (Post 1284597)

Another corned beef brisket today.
:dr

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-m...cipe-1611.aspx

Did you corn the beef yourself? i have a place I get mine here that does just corned beef, but it would be fun to try myself. I just bought 1/4 or a cow and had leave the brisket whole...

pnoon

06-07-2011 05:52 PM

Re: What's in your smoker?

Quote:

Originally Posted by LostAbbott (Post 1287963)

Did you corn the beef yourself? i have a place I get mine here that does just corned beef, but it would be fun to try myself. I just bought 1/4 or a cow and had leave the brisket whole...

I did not, Mychal.

MarkinAZ

06-07-2011 06:00 PM

Re: What's in your smoker?

Quote:

Originally Posted by Mr B (Post 1287962)

Lookin' good Mark

Thanks Brent!

That corned beef brisket sounds good Peter...

pnoon

06-07-2011 07:26 PM

Re: What's in your smoker?

Quote:

Originally Posted by MarkinCA (Post 1287976)

Thanks Brent!

That corned beef brisket sounds good Peter...

It was excellent. Trader Joe's corned beef brisket (~5 lbs). Rinsed off the seeds and seasoning. Put it in a pot of water and brought it to a boil. Drained the water and repeated 5 times. This REALLY reduces the saltiness.

2 hours on the smoker @ 225-250. Remove and place in an aluminum foil pan with the sauce. Cover with foil and another 1-2 hours until internal temp of 185.

Dee-lish.

MarkinAZ

06-07-2011 07:38 PM

Re: What's in your smoker?

Quote:

Originally Posted by pnoon (Post 1288050)

You betcha:dr

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