What's in your smoker?

[357]

Originally Posted by forgop

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]

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]

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

[LostAbbott]

Originally Posted by Chainsaw13

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]

Originally Posted by wayner123

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:

[pnoon]

Another corned beef brisket today.


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

[Chainsaw13]

Originally Posted by LostAbbott

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]

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

[Killian]

Originally Posted by pnoon

Another corned beef brisket today.


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]

Originally Posted by Killian

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]

Originally Posted by forgop

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]

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


Just a little butt...(14 actually)


Pork was NOT the only thing smoked!


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]

Originally Posted by steve

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...

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

[MarkinAZ]

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



Actual temp is approximately 230*

[Mr B]

Lookin' good Mark

[LostAbbott]

Originally Posted by pnoon

Another corned beef brisket today.


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]

Originally Posted by LostAbbott

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]

Originally Posted by Mr B

Lookin' good Mark

Thanks Brent!

That corned beef brisket sounds good Peter...

[pnoon]

Originally Posted by MarkinCA

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]

Originally Posted by pnoon

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.

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