/SMG/ - Smoking Meat General

>Veeky Forums janitors

go moderate your board, faggot.

>Be old as fuck and morbidly obese
>"Must have been the pork"

Not from this weekend, but I recently smoked some ribs, potatoes and garlic just in time for the game.

Smoked over mesquite with a pan of hard cider for moisture.

Nice color on those ribs. Looks delicious

next time, wrap them taters with bacon. you'll thank me.

Tangentially related, anyone have a good creamy coleslaw recipe?

What are your favorite things to smoke?

I have pulled pork butts and ribs (spare or baby back) just the way I like them. I've tried a few things once: brisket, turkey, beef ribs. Of those, I would probably work on beef ribs next. I was only put off by the greasyness.

When I smoke pork butts I like to cut them in half. They finish a few hours earlier and have more surface area for bark.

I welded up my own smoker but I still haven't made racks for it... maybe one day.

Wrong. Pork is haram.

Get off the fast food board then, retard

Thanks.

I've used bacon on my brisket, because for some reason I never find one at Costco with a good fat cap on it and I'm worried about the meat drying out.

Buy a whole brisky, they're pricey sometimes but come untrimmed

I've got half of a brisket defrosting in the fridge that I'll cook up tomorrow

iirc pic related is the other half of the same brisket

>Burnt to a crisp
Do americans really?

>Burnt
Euros kindly leave

>eurotrash complain american steak is too undercooked
>eurotrash complain american brisket is too overcooked

All right Mohamed, why don't you tell us the halal temperature to cook meat to?

rub my butt lol and u'll see a lump and some wood for approx 13 hours too

Kek. You will never know how fantastic smoked brisket is europoor

Pic related smoked a couple weeks ago

Brisket porn? Brisket porn.

Jesus this just reminded me how fantastic bacon cooked fully in the smoker is. Need to get that done again this year before the weather turns to total shit

T. Ohiofag

ever since ive had blacks bbq in austin no brisket anywhere besides texas lives up. every time i eat brisket its incredibly lackluster

heres a stock pic of blacks bbq. i only dream of what franklins brisket tastes like

I wonder if it's typically that juicy, or if they dumped a bunch of rendered fat on it for the photo.

Same. Nothing even remotely compares to Texas brisket. I had no idea bbq meats could be so good. Texas has ruined everything else for me lol

i can assure you, texas brisket is that fucking tender and juicy. even the day after i heated it in the oven it was still 10x better than "competition" brisket in other states. its a cliche but it truly does melt in your mouth

What do you make spice rub out of anyways?
I just grab all the different shit in my cupboard and throw it together with some brown sugar

for what kind of meat?

>tfw quit job and started a small smoking operation, selling out of a local brewery

It's fun at least.

Salt is really the only essential ingredient. Depending on the style people will add black and/or red pepper, chili powder, paprika, garlic powder, onion powder, sugars, and various spices like thyme or cinnamon. I don't measure, for pork I use 50/50 kosher salt and brown sugar, then whatever else to taste.

I think the general rule of thumb is "Salt, Spice, Sweet"

If you need some ideas maybe this will help?

Pick one from each column. This is a loose guide. Feel free to get creative.

I just started a cold smoke for this pork belly I've been curing for 12 days for bacon. Those are some ice blocks in the water tray to keep the temp under 80F. I'm using hickory and will let it smoke for 6-8 hours. Salt, brown sugar, black pepper and sodium nitrite made up the rub. Excellent but damn cheap since I bought the whole 16lb belly at an asian market for $2.99/lb. It came from poland but it has an excellent lean to fat ratio, better than the ones I've seen grown in the US.

OP reporting back in. Here's one of those butts after 12 hours smoke, a morning-long hold at 195*, followed by a two-hour rest. Removed the goo and pulled the muscle groups apart.

>I'm satisfied with the smoke penetration

Looks delicious. Do you use an electric rig for cold smoking?

It's a masterbuilt electric but I bought the separate firebox for (pic related) that I run a tube from to the meat chamber. It was electric, but the coil went out so I just use charcoal and wood chunks in it now. Since I'm cold smoking I don't have any heat on in the meat chamber now.

Nice smoke ring and bark. I'll bet it's great.

That's pretty nifty. I've thought about rigging up something like this for smoking cheese and sausage.

Yeah it opens a whole new world of smoking. I do bacon, homemade sausages (because you can't go over 160F with a sausage or you'll end up with a dry, greasy mess), lox, jalapenos for chipotles, and cheese. Just rig up any old thing to separate your fire from the meat chamber.

What do you guys use for wood chips? I had picked up a single bag of mesquite chips from the store (Brisket), I've used some oak chips from my home-brewing equipment (Pork butt) , and I've even used some Cedar from limbs I trimmed from a tree in my parent's yard (Salmon).

Do you mix it up? I've soaked oak chips in white wine and mango juice for a Hawaiian pulled pork BBQ, and I think it made a difference in the overall flavor.

I sometimes mix fruit woods like apple or cherry with the stronger woods like hickory or oak. Tbqh, I can't really tell much difference between the different types of hardwoods. I find it strange that you used cedar because I was under the impression the evergreen softwoods were too resinous to be palatable.

I buy chunks of fruit wood (fist sized or bigger). Western brand is fairly cheap and common. Make sure you remove the bark if it's still attached to any pieces. I can get stuff like oak or pecan in larger split logs when someone cuts down a tree. Just make sure it's well-seasoned, but not to the point where it has fungus growing on it. I typically don't soak. I find it doesn't slow the burn rate down much. Never tried soaking wood in anything flavored but I get pretty good results as is.

Salmon is often grilled on cedar planks, so I thought it'd work well for smoking salmon too.

Where do you buy the fruit woods from? Since I'm using a grill as a smoker, I mix the soaked wood chips in with the unlit charcoal to have a longer smolder, though I'll also have some in a pan on top of the stone ( so there's no direct heat to the grill surface.)

>Where do you buy the fruit woods from?
Walmart has them but it may be a regional thing.

There's also Plebazon. amazon.com/WESTERN-28081-Cherry-Cooking-Chunks/dp/B00AL25FLG/ref=pd_bxgy_86_img_3?_encoding=UTF8&psc=1&refRID=TW4JB4KZ0TVT3R9AF8B0

What temperature bro?

I try to keep it on the cooler side, between 215-225.

What's a good smoker/grill to start off on if you have zero smoking experience and come from a culture that doesn't have a very big bbq culture?

You can get really good results with a kettle-style grill/smoker. They're forgiving and easy to control, but the downside is a relatively small cooking surface.

Cool, thanks!