Smoking meat

[Last_Cast]

Hey guys,

 

Smoking some brisket and baby back ribs this saturday..pretty excited.

 

Anyone else smoke? 

[Bird]

Smoking meat and even vegetables is a weekly event here.

I prefer Apple wood but won't run from Cherry, hickory or Oak. 

 

Deer is on the smoker as we speak. 

 

Sounds like some good eating Saturday, enjoy. 

[Last_Cast]

7 minutes ago, Bird said:

Smoking meat and even vegetables is a weekly event here.

I prefer Apple wood but won't run from Cherry, hickory or Oak. 

 

Deer is on the smoker as we speak. 

 

Sounds like some good eating Saturday, enjoy. 

 

That's awesome.!

I havent had any luck hunting in the past few years..would kill for some deer.

 

Enjoy it!

[deaknh03]

@slonezp

[TnRiver46]

1 hour ago, Bird said:

Smoking meat and even vegetables is a weekly event here.

I prefer Apple wood but won't run from Cherry, hickory or Oak. 

 

Deer is on the smoker as we speak. 

 

Sounds like some good eating Saturday, enjoy. 

Which part of the deer are you smoking?  I usually cook deer for about 3 minutes haha! 
 

I love running a smoker, I use the cylinder style that you just build a fire in . Electric is awesome but who doesn’t love piddling with a fire all day??? I also chop up my own wood chips, gives me something to do while watching the fire. Smoked trout dip is awesome! My fiancé’s family has apple trees but they are in Ohio so I get some apple branches maybe once a year. There’s hickory everywhere in Tennessee so that’s what I typically use. Cherry, pear, pecan, and oak also work well and are typically laying around somewhere nearby. I’ve never tried maple? Seems like fruit/nut type wood works the best. I just remembered , smoked white bass is very tasty and keeps for a week or two. It reminds me of the smoked whitefish that I’ve bought at the markets on Lake Michigan 

[PourMyOwn]

I have a turkey ready to go on at 5AM. Just the standard Weber kettle grill and the snake method with a chunk of apple wood.

[Tennessee Boy]

I used to use a barrel smoker.  Build a fire. Keep it just right. Get up in the middle of the night to check it. 

 

Then I got old.  Now I use an electric.  Put the meat in.  Turn it on.  Pull it out 12 hours later and eat.

[12poundbass]

Fellow smoker here. I’ve tried and failed twice now with brisket. I’ve done great with ribs, pork loin, venison jerky, and beef jerky. I want to do a Boston butt next and try pulled pork. 
 

I have an electric smoker and a pellet grill. I haven’t used the electric smoker since I got the pellet grill in April, but I think come spring I might try the electric smoker again. 

I’ll add I tried sweet corn one time and it was god awful bitter! 

[TnRiver46]

30 minutes ago, Tennessee Boy said:

I used to use a barrel smoker.  Build a fire. Keep it just right. Get up in the middle of the night to check it. 

 

Then I got old.  Now I use an electric.  Put the meat in.  Turn it on.  Pull it out 12 hours later and eat.

I have fallen asleep and kind of messed up several things so I see where you are coming from there. My buddy that has 3 kids puts meat on the electric before work and it’s ready when he gets home. He puts everything on there 

 

another couple of forum members that run meat smokers are @lo n sloand @NorcalBassin, ironically both spotted bass aficionados 

[Last_Cast]

46 minutes ago, 12poundbass said:

Fellow smoker here. I’ve tried and failed twice now with brisket. I’ve done great with ribs, pork loin, venison jerky, and beef jerky. I want to do a Boston butt next and try pulled pork. 
 

I have an electric smoker and a pellet grill. I haven’t used the electric smoker since I got the pellet grill in April, but I think come spring I might try the electric smoker again. 

I’ll add I tried sweet corn one time and it was god awful bitter! 

Glad im not alone ?

[12poundbass]

1 minute ago, Last_Cast said:

Glad im not alone ?

$45-50 down the drain on the brisket. The burnt ends turned out great so it wasn’t a complete fail. The flat was like chewing on shoe leather. My parents took it home for chilie and a few other things so it wasn’t a total loss. 
 

I might try again next year. I think I’ll try without the Texas crutch. 

[Last_Cast]

18 minutes ago, 12poundbass said:

$45-50 down the drain on the brisket. The burnt ends turned out great so it wasn’t a complete fail. The flat was like chewing on shoe leather. My parents took it home for chilie and a few other things so it wasn’t a total loss. 
 

I might try again next year. I think I’ll try without the Texas crutch. 

I used mine as a Frisbee 

[12poundbass]

26 minutes ago, Last_Cast said:

I used mine as a Frisbee 

I could have too! Or a horse saddle! 

[slonezp]

Haven't done a brisket. I've got a Camp Chef pellet grill/smoker and I have no complaints. I've smoked fruits, vegetables, chicken, pork, lamb, deer, beef ribs, fish, bacon, probably some other stuff. A lot of smoking is trial and error. I do like the pellet grill option which allows me to add smoke flavor to meat and fish while not technically smoking it. I've cooked crabs, lobster, shrimp, and crawdads in the pellet grill adding smoke flavor via a smoke tube. I'm going to smoke water one of these days. I heard about it elsewhere. Smoke water and freeze it in an ice cube tray. Use the ice to add smoke flavor to bourbon as well as other drinks. My next experiment is going to be bread pudding.

 

Haven't done a turkey as of yet. My brother-in-law smokes and deepfrys turkey's for thanksgiving so I'll leave it up to him. He uses a BGE.

[Last_Cast]

29 minutes ago, 12poundbass said:

I could have too! Or a horse saddle! 

???

 

Ill keep you posted on this next one

[12poundbass]

So what’s the secret to vegetables? 
 

I’ll add I did do chicken breast (injected) and it turned out awesome! My only complaint with my Pit Boss Classic is when I have it on smoke it’ll blow out with the slightest wind. I do have a smoke tube which I guess I need to utilize more. 

[slonezp]

No secret to vegetables. Never smoked corn but I do cook them on the pellet grill. When I do veggies, I put them in a cast iron pan and use veggies and shrooms. Green onions, green peppers, jalapeno peppers, broccoli, asparagus, cauliflower, maybe some other stuff. I mix everything in olive oil and garlic pepper and smoke it for maybe an hour at 220*

Corn is starch. Probably why you said it was bitter.

[Bird]

4 hours ago, TnRiver46 said:

Which part of the deer are you smoking?  I usually cook deer for about 3 minutes haha! 
 

I love running a smoker, I use the cylinder style that you just build a fire in . Electric is awesome but who doesn’t love piddling with a fire all day??? I also chop up my own wood chips, gives me something to do while watching the fire. Smoked trout dip is awesome! My fiancé’s family has apple trees but they are in Ohio so I get some apple branches maybe once a year. There’s hickory everywhere in Tennessee so that’s what I typically use. Cherry, pear, pecan, and oak also work well and are typically laying around somewhere nearby. I’ve never tried maple? Seems like fruit/nut type wood works the best. I just remembered , smoked white bass is very tasty and keeps for a week or two. It reminds me of the smoked whitefish that I’ve bought at the markets on Lake Michigan 

Went straight to the good stuff, deer tenderloin. Lol

And your right, it doesn't take long.

[NorcalBassin]

2 hours in at 225 with about another 5-6 to go. My wife accidentally threw away my butcher twine, so I had to adjust on the fly and tie the legs up with some 30# braid.

 

[slonezp]

16 hours ago, Bird said:

Went straight to the good stuff, deer tenderloin. Lol

And your right, it doesn't take long.

I haven't done tenderloin, but I make a killer venison jerky

[Last_Cast]

7 hours ago, slonezp said:

I haven't done tenderloin, but I make a killer venison jerky

Send some over

[Boomstick]

I used to smoke a lot of meat, but I largely smoke fish and chicken as I no longer eat red meat these days.

 

Here is an easy  recipe that is pretty easy and will impress your friends. Take a spoon roast or a pork roast and a place it in a zip lock bag. Then take a bottle of the CaJohns Bourbon Infused Chipotle Habanero hot sauce linked below and throw it in the fridge for at least a couple hours to let it soak in. Then smoke with hickory or mesquite wood chips.

 

https://unitedsauces.com/collections/cajohns-fiery-foods/products/cajohns-bourbon-infused-chipotle-habanero-hot-sauce

[slonezp]

2 hours ago, Last_Cast said:

Send some over

I'm missing the key ingredient 

[CountryboyinDC]

Usually mine turns out right pretty, but I really had too much turkey for the smoker this Thanksgiving (2 breasts and a 15 lb full bird).  The ones I had tasted good, and of course the people I shared with said it was good (they're polite folk, not family).

 

[Smjunior25]

I smoked some pork chops tonight and they where delicious!!! You can't go wrong with apple wood and pork in a smoker!!