Smoking Meat Thread

[Backthepack4ever]

Sorry yall. I'm a little behind. About a month ago I did a 14 day cure on a brisket and then smoked it for pastrami. Came out great




Homade brats. Mostly pork with some leftover venison. Jal/chedder.



Did these on the blackstone but they are spice duck burgers.

Today I'm smoking some beef cheeks.

[BF004]

Has anyone ever done any dry aging?

Been wanting to try that like forever. Just wanna find some old college dorm room fridge and put it in the basement and can throw in a whole ribeye roast for about 2 weeks and slice off some steaks.

[Backthepack4ever]

Has anyone ever done any dry aging?

Been wanting to try that like forever. Just wanna find some old college dorm room fridge and put it in the basement and can throw in a whole ribeye roast for about 2 weeks and slice off some steaks.

I havent but my brother has. He was gifted something you insert in your fridge to dry age. I think he liked the results


Ive also seen dry age where the meat is completely covered in butter. That looked interesting

[BF004]

Quick lunch time snack.

[APB]

Got some baby backribs going today. As Randy "Macho Man" Savage would say...oooooooooohhh yeeeeeaaaaaah!

Just the wife and I but whoever heard of smoking a single rack of ribs?

[Packfntk]

The look great!!!

[APB]

Smoked chicken thighs wrapped in bacon stuffed with jalapeños filled with sweet thai chili sauce and cream cheese mix.

Oh yeah kinda good!

[Packfntk]

[BF004]

Bought a meat grinder attachment for the kitchen aide mixer. Works quite well.

Just took a stab in dark at making some venison jerky, added in fat trimmings from a pork shoulder. No recipe, no spice mixes, turned out not half bad. Smoked it around 3 hours at 180 maybe.

Just tried a little, wanna do it again with some more thought and better supplies.

Thinking of adding maybe like 10-15% bacon for some fat to the ground.

[APB]

Well, it's a fact bacon makes everything better so you can't go wrong...

[APB]

Question for you pellet smoker gurus - how do you typically cook bratwurst on the pellet smoker? I’m not talking a long, slow smoke. I’m talking a quick grilling last minute meal type thing.

I did some tonight for about 50 min at 300 deg but they were over-cooked with chewy skin. I want them juicy with the skin that snaps when you bite into it, like on charcoal...but I’m generally too lazy or don’t have time for charcoal.

[NCF]

Question for you pellet smoker gurus - how do you typically cook bratwurst on the pellet smoker? I’m not talking a long, slow smoke. I’m talking a quick grilling last minute meal type thing.

I did some tonight for about 50 min at 300 deg but they were over-cooked with chewy skin. I want them juicy with the skin that snaps when you bite into it, like on charcoal...but I’m generally too lazy or don’t have time for charcoal.

Just up the temp. Just did some this weekend. 450 degrees for about 15 minutes and they are perfect.

[Packfntk]

Question for you pellet smoker gurus - how do you typically cook bratwurst on the pellet smoker? I’m not talking a long, slow smoke. I’m talking a quick grilling last minute meal type thing.

I did some tonight for about 50 min at 300 deg but they were over-cooked with chewy skin. I want them juicy with the skin that snaps when you bite into it, like on charcoal...but I’m generally too lazy or don’t have time for charcoal.

There are some things I just use my Weber Genesis for, and brats are one of them. But if you are cooking them on a pellet grill, do what Derrick said. Hotter the better.

[BF004]

Went with the ‘ol 3-2-1 method. Never got final pics, probably my favorite I’ve ever made.

[Packfntk]

Damn they look tasty even uncooked. HAHA. Tell me about the beer.

[BF004]

Damn they look tasty even uncooked. HAHA. Tell me about the beer.

Door county summer seasonal, can’t ever find it near GB, gotta go to door county.

I love the color and the fruity flavor of the hibiscus in it, nice compliment to their little sister wit bier.

[APB]

I am an avowed 3-2-1 rib smoker. Wrap 'em and place them face-down for the "two" with some Parkay squeeze margarine, a little brown sugar, some honey, and an ounce or two of apple juice. Moist, flavorful, and peel-off-the-bone delicious.

[Packfntk]

I am an avowed 3-2-1 rib smoker. Wrap 'em and place them face-down for the "two" with some Parkay squeeze margarine, a little brown sugar, some honey, and an ounce or two of apple juice. Moist, flavorful, and peel-off-the-bone delicious.

Same. I will never not wrap. I have talked to several people who don't wrap, but it has never worked out well for me.

[NCF]

I like to let my baby backs ride unwrapped. Never in a hurry and I like a crisper bark on those.

[NCF]

I gotta start eating more hot dogs.