What's on the smoker today?

[Wildabeest]

Have some guests in town for skiing this week and just put a 9lb pork shoulder on to smoke overnight. Will get some pics when I take it off in the morning.

 

[Wildabeest]

Always a good sign when the bone slides out clean.

 

[WildWill]

 

[peterk1234]

Getting the brisket ready.

 

[shannerdrake]

View attachment 319614

Got a wild hair and decided to make another batch. This one was good.

You have recipe?

 

[WildWill]

Sister in-law requested a brisket for her Easter party. Smoked this one for 25 hours at 180 only wrapped it the last 3 hours to speed it up a bit. Amazing bark on this one.

 

[Deleted member 52098]

Sister in-law requested a brisket for her Easter party. Smoked this one for 25 hours at 180 only wrapped it the last 3 hours to speed it up a bit. Amazing bark on this one. View attachment 320951View attachment 320952View attachment 320953

About to do the same… super low and slow with total
Time from start to finish of about 23 hours

 

[Bigjay73]

Sister in-law requested a brisket for her Easter party. Smoked this one for 25 hours at 180 only wrapped it the last 3 hours to speed it up a bit. Amazing bark on this one. View attachment 320951View attachment 320952View attachment 320953

What was the final intetnal temp? Did you raise the temp of your smoker the last few hours?

 

[WildWill]

What was the final intetnal temp? Did you raise the temp of your smoker the last few hours?

I did crank it to 200 for the last 3 hours after wrapping it. Pulled it at 192 and let it rest in a cooler for just over a hour.

 

[Bigjay73]

Thanks, I'm going to try that next time. I have to imagine you really render the fat well cooking it that slow.

 

[WildWill]

Thanks, I'm going to try that next time. I have to imagine you really render the fat well cooking it that slow.

Forgot to mention I sprayed it regularly with a homemade combo of beef broth, Worcestershire sauce, and Claudes beef brisket marinade.

 

[peterk1234]

Brisket is done.

 

[Dave N]

Brisket is done.
View attachment 321125

I'll be right over!

 

[Deleted member 52098]

21 hours later with a 4 hour rest. I’ve never been great at bark, but this is one of the most flavorful and juicy ones I’ve ever made. Even the ends are juicy AF

 

[2rocky]

ML decided she was going to throw me a party this Friday. In order to feed the crowd, I bought 6 racks of baby back pork ribs and seasoned them with Pappy's. Now since I was going to be gone all week, I smoked them the weekend before in my Bradley smoker for 4 hours or so as hot as that little electric element would do. Probably never got over 200. Used Hickory Pucks. No sauce during the smoke.

When I got up Friday I put the ribs in the oven in foil covered pans with a mixture of Chicken Broth , apple juice and a splash of Apple cider Vinegar. Covered the ribs and pan with foil and preheated the oven to 250. 3 pans held 4 half racks each.

After 2 hours I checked the meat temp and they were still only 140. Turned up the heat to 300 and put Kinder's Mild BBQ on 2 pans worth, left one pan sans sauce since some folks don't care for BBQ sauce in my family.

An hour before the party I put a couple TriTip roasts on the grill. Kinda forgot about them and got a fair amount of char on the outside. Pulled them at 120, added them to a foil pan with the steaming fluid and let it rest in a cooler.

Party was a success, Had maybe 3/4 pound of Tri Tip left, and 4 half racks of sauced ribs, and 2 half racks of unsauced ribs. Just vacuum sealed them and put them in the freezer for camping meals.

Post Script: ML decided she was going to get me a 3 in 1 Gas/Charcoal/Offset Smoker for the occasion. It didn't sit right with me since it was like $650. So I upgraded my Element to 900W and ordered a PID for the Bradley, and I'll get a Basic Gas Weber.

 

[shannerdrake]

Tired of paying another man to make my sausage. I had a grinder and a slicer so I finally decided to jump in and buy a stuffer and a vac sealer.

First round - elk jalapeño and cheese summer sausage and wild turkey teriyaki snack sticks.

Summer sausage is amazing. Sticks are good but not great. Hard to get the texture right on the turkey. To cook it high enough to be safe seems to dry it out.

 

[np307]

Teriyaki chicken thighs. Not really smoked (375) but this is why I wanted a pellet smoker.

 

[shannerdrake]

BTW - those Hakka stuffers are amazing for the price. I got mine for $135. All metal including the gears.

I noticed about every influencer uses Meat! stuffers now - because they are sponsored. Chud used a Hakka before he got sponsored and has a video where he explains how the Hakka is “better.” Not to knock on Meat! or Weston, but for my money I landed in the Hakka and couldn’t be happier.

Also most folks recommend the high temp cheese for smoked sausage. I don’t like paying $20lb for some laboratory cheese. Aged harder cheeses (like cheddar) have a higher melting point to begin with. I also read that if you cube it up and let it dry uncovered for a couple days in the fridge it raises the melting point further. I can confirm this works. I found a good 2 year cheddar on sale for $8lb. Cubed it left it uncovered for two days and it held together amazing in the final product and that 2yr grass fed tastes a lot better than any high temp stuff I’ve tried.

 

[SwaggyD]

You have recipe?

For 3-4 pounds of whole muscle:
1 cup cold water
1 cup soy sauce
1/2 cup teriyaki
1/4 Worcestershire
3/4 to 1 cup of hi-country seasoning

Usually try to let it sit for at least 12 hours (overnight). If it sits longer than 36 it becomes very salty.

Edit to add: I found the recipe for snow goose and my wife like it so much I switched from making ground jerky to whole muscle. And don't add any more salt than from the seasoning, that will also make it too salty.

 

[2rocky]

BTW - those Hakka stuffers are amazing for the price. I got mine for $135. All metal including the gears.

I noticed about every influencer uses Meat! stuffers now - because they are sponsored. Chud used a Hakka before he got sponsored and has a video where he explains how the Hakka is “better.” Not to knock on Meat! or Weston, but for my money I landed in the Hakka and couldn’t be happier.

Also most folks recommend the high temp cheese for smoked sausage. I don’t like paying $20lb for some laboratory cheese. Aged harder cheeses (like cheddar) have a higher melting point to begin with. I also read that if you cube it up and let it dry uncovered for a couple days in the fridge it raises the melting point further. I can confirm this works. I found a good 2 year cheddar on sale for $8lb. Cubed it left it uncovered for two days and it held together amazing in the final product and that 2yr grass fed tastes a lot better than any high temp stuff I’ve tried. View attachment 321270

Spring Hill Jersey 3-Year Aged White Cheddar 8oz

Spring Hill Jersey 3 Year Aged White Cheddar is a pasture-accessed from organic, hormone-free, grass-fed California cows. This signature cheese introduces itself to one's palate with ease and deliverance of tangy nutty hues. Its creamy presence is steady from start to finish, sparkling with same...

marksartisans.com

This is made in my hometown. I'm inspired by your experience. Thinking snack sticks. Advise?