Nick87
Well-known member
I like the setup.
What's on the smoker today?
- Thread starter wytex
- Start date
millerkiller77
Well-known member
I've never tried individual packets like that, we usually do the big foil pan. One of my kids hates shrimp and picks them out, and complains that the veggies taste like seafood... going to try it your way next time. Cajun Hobo dinners, Fantastic
shannerdrake
Well-known member
It is a really good idea
WestKyHunt
Well-known member
Thinking the same thingI like the setup.
millerkiller77
Well-known member
Brisket came out like a pro, and your cooking setup looks like something one would see in a magazine while waiting at the Dr office. Very impressive.
chuckchili
Well-known member
One of the packs, I think 4th from the left, is devoid of shrimp for the same reason. (I might have snuck one or two in there in an attempt to convert her unsuccessfully.)
Thanks guys. I built it on a giant rock in my back yard about 8 years ago. We used to have a koi pond in the yard when we bought the house. It was above ground, and had brick stacked around the outside of it. When my kid was a toddler we decided to take it out since we never cared for the upkeep anyway, and we didn’t want the kids playing around it.
Anyway. It was way more brick than it looked like. I ended up with over a bundle of brick stacked on that big rock, and I needed to move it or do something with it. The next day I drew a sketch of a smoker, and started building it the following day. It was a couple weeks of evenings and a lot of beer.
Anyway. It was way more brick than it looked like. I ended up with over a bundle of brick stacked on that big rock, and I needed to move it or do something with it. The next day I drew a sketch of a smoker, and started building it the following day. It was a couple weeks of evenings and a lot of beer.
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WildWill
Well-known member
One of my favorite cuts of beef. It's like steak and brisket had a baby.
Smoking-meat.com is your friend. Lots of good recipes there.
I usually do this one on Thanksgiving.
Smoked Maple Barbecue Turkey - Learn to Smoke Meat with Jeff Phillips
The smoked maple barbecue turkey is, quite frankly, one of, if not the best, smoked turkey recipes I've done yet (if I can say that with a certain amount of
www.smoking-meat.com
My wife really likes it.
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Thank you for the tip! That turkey looks amazing, Ill put it on the list. I did smoke a turkey and it turned out pretty good - juicy and delicious. Ordered some new meat thermometers too. Im used to grilling by look and feel, not used to cooking by timing and temps yet.
I’ve been using a thermometer called “Smoke” for a few years. It has a transmitter at the smoker and a reciever you can carry around. I can watch the tube or mow the yard and keep tabs on the cooking temp and internal temp.
TwistedSage
Well-known member
That's awesome, I have dreams if building a brick pizza oven someday. My daughter loves to watch diy brick oven videos on YouTube lol
I can’t find them, but I had some pics of pizza I’ve done in this thing. I’ve gotten it ripping at 750-800 degrees and cooked a few pizzas in 3-5 minutes. Brown, smokey bubbly goodness.
Redmt
Well-known member
My second attempt at smoking was 1000% better than the first. My dogs wouldn't touch the first attempt. I brined a 2# wild hog ham for 10 days in bacon cure then followed the box instructions for smoking. I used apple wood chips to internal temp of 140*. We sliced out a couple 3/4" steaks for dinner and it was fantastic. I sliced the rest into 1/4" bacon-ish strips. I have 3 more hams in the brine!
millerkiller77
Well-known member
9lb bone in pork shoulder butt. I like to trim, dry rub, & wrap mine for 2-3days prior. Anyone that's just starting out smoking should learn on this cut, it's relatively inexpensive and very , very forgiving.
I feel like the bone in is the better option for pulled pork, just seems to be juicier in my experiences. I'll throw this dude on tomorrow morning at 7ish....
I feel like the bone in is the better option for pulled pork, just seems to be juicier in my experiences. I'll throw this dude on tomorrow morning at 7ish....
millerkiller77
Well-known member
9lb shoulder butt for pulled pork . Dry rubbed with dehydrated cilantro, lime, brown sugar, and smoked paprika. Injected with chicken stock. Very unique taste, like smoked pork carnitas tacos.... should be ready after about 12hrs.
Nick87
Well-known member
Sounds really good, so you still serve it on a bus with bbq sauce or?
millerkiller77
Well-known member
Bbq sauce is optional ,, it's really juicy & tender without it.
Adding a rotisserie to my smoker really made a difference in how much juice the meats retain..I serve it on a toasted bun with grilled onions
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