Not that I have anything against tobacco, I do love me a fine cigar. I am talking about smoking cow or pig parts. I love me some brisket, and just had to show off this beauty. I like ribs too, when time doesn’t permit the cooking of a brisket.
MMMMMMM, 12 pounds of cow yummieness
I am sure that other out there do some smoking, and would love to hear some stories, and maybe even some recipies?
When it comes to ribs, I make my own rub that is so awesome, I have not had a single person put sauce on them when they are done.
I make my own rub and sauce for brisket as well (brisket MUST have sauce). My sauce is no good for chicken (at all), and is OK for ribs, but on brisket, it is amazing. Would love to hear from other backyard chefs out there.
Man, I can’t wait until these next 20 hours are over.
I’m not into that stuff myself, except for eating it. But as I was channel surfing the other day I actually heard Paula Dean say and I quote “The best thing you can do to your meat is rub it.”
Love to smoke the pork, bovine, fowl, and the occasional slabl of salmon, Mike! I’ll have to dig up the pics from my Christmas eve feast preparations! Just got into it about two years ago, and each batch gets better and better.
I have to say I enjoy the eating smoked ham. My brother and brother-in-law do the grilling and smoking. Paula Dean quote should have ended with y’all . Looks like a good meal Fastcat.
Steven
When i read “not tobacco”, i wasn’t thinking about meat either
That looks like one nice big piece of smoked meat, Mike! I haven’t smoked meat at home, but did at work. I was with Coorsh & Sons, in Montreal, and they made some of the best smoked meat briskets in the area. It really is an art, and not everyone knows how much the old spice rub will enhance it. Do you marinate it first? Carving a brisket is also an art that is quickly losing it’s masters.
I like to use the hams of a deer for smoking. Let it spend all day in the smoker while you’re doing some sort of outdoors chore and the result is golden.
Also like to smoke wild boar and eat it with the hard cider I make. That’s a great combo.
I love brisket too. When I lived in Texas I realized I’ll never be into smoking enough to do brisket justice. So, I am strictly a consumer.
I have not tried salmon before, but I’m not a big fan of salmon. I have done countless beer can chickens though. Probably my favorite way to cook a chicken. It’s pretty obvious that my grill gets quite a bit of use, and am all the time looking for new things to cook, and ways to cook them. Would love to see pics of others smoked foods. The picture I posted was just after I put it on the grill and rubbed it, so still raw. Will post a pic after it is finished.
Not sure why I didn’t catch that, I guess now everyone just see the title, doesn’t look, and just says “damn pot heads” LOL
No marinade, just rub. Then serve it with my top secret sauce. Many people don’t know how to carve a brisket, it’s hard to tell wich way the grain runs unless you know where it is.
It is hard to master brisket, but I had to pointers when I first started with a smoker. This one will cook a total of 22 hours at around 200°. I have never tried deer, but if i were to have some fall in my lap, I would certainly give a shot at smoking it.
Thanks for all the kind words guys. You are all invited to feast if you can make it here by 5
Salmon is best when it’s smoked, IMO…and served chilled. More of an appetizer, really. But that is just my preference!
Brisket I can do pretty well, but pork shoulder roast is my “best” work…fork tender, fall off the bone, yum. Also use a “rub”, but my last go-round, injected them, too…WOW…what a difference, getting all the way through flavor!
What kind of smoker do you use Todd? I want to get a Big Green Egg, but the funds would have to come out of the Cougar budget, so it is hard to decide if it’s worth it, lol.
Actually, T3, Beef needs to be injected with brine, but pork will naturally take it in if left in it long enough. If ever you do try a beef brisket with injection, be sure to do a very good “stab” between the brisket, and the double deckle ( that odd piece of meat, on the thick end, that has cross grain). The brine (or sauce…)will need that for the extra to get back out.
My sis lives in Wasilla AK. She has a brine/smoking recipe for salmon that is by far the BEST salmon I have EVER eaten. She wont give me the recipe, which kills me.
I use a basic rub on pork then throw a few hickory or pecan wood chips as it cooks. Try to keep the heat around 250*
I marinate chicken in Italian dressing for at least 24 hours before grilling.
For a smoked Boston Butt I have a recipe for a sauce you put on after it’s cooked. Makes a delicious BBQ sandwich.
I’ve heard good things about the Green Eggs, but out of my price range! Mine is just a “regular” smoker, looks like a barrel on it’s side, with a firebox coming off one end, and lower…?? Dunno what you would call it…can’t seem to find any of my photos of it at the moment, so I’ll snap one tonight for you.
Sounds like the same one I got, Chargriller. Mine is starting to wear out after 5 years. About to have replace the charcoal pan and the vents. The fire box is covered in rust now too. I hope you dont rely on the thermometer, that came in it. The one on mine runs about 50 degree lower than the actual temp.
Mine is about 21-22 years old, Mike…“custom” built for my Pops. It’s about due for some new racks, and when he handed it off to me, I had to weld a patch on the smoke stack. Other than that, it’s in great shape. He(dad) upgraded to a trailer-drawn one, so, I got the hand-me-down(no complaints, it’s already broke in!). Thermometer seems pretty accurate in it, when tested with another. I’ll get you a pic tonight, it’s “heavy” duty! Should last another 20.
Finally found a pic, though it’s mostly “obscured”…
Can see the firebox end of it. Will get a better one tonight, since it’s now sitting on that pad.
. Looks like a good meal Fastcat.
