food smoking general

[Anonymous No.13222517]

Winter is coming and today and tomorrow are the last weekend in the foreseeable future with bearable temps in my area to go out and smoke some meat, cheese, nuts, etc.
What are you smoking to end the season?
Come share recipes, advice, shitpost or whatever as long as it’s smoking related.

Thinking about doing some chicken thighs after a simple brine today and then trying some ribs (always fuck them up). Do you peel the back skin for ribs or leave it on? I’ve read both work and are preference or either way is the only right way

[Anonymous No.13222553]

>>13222517
just gonna do a medium sized pork shoulder.
actually i am about to take it out, rinse it and rub it and let it sit for a while right now.
shall i take photos for your thread?

[Anonymous No.13222601]

>>13222553
Please bump. If it makes it by the time mine are done (just put the thighs in the fridge) I’ll post pics. Doing a simple seasoned salt rub and bbq baste if you’re interested

[Anonymous No.13222613]

>>13222517
Always remove the membrane on ribs.

[Anonymous No.13222621]

>>13222517
>he can't smoke in the winter

what are you some kinda pussy? I have smoked when it was -15 out, just use an insulated smoker and it will work fine, it's not like you have to do much babying for smoking, for the most part you just leave it alone and let the smoker do it's thing.

[Anonymous No.13222625]

>>13222517
I recently made shredded pork butt, I followed this recipe
https://dadwithapan.com/texas-style-smoked-pulled-pork/

turned out pretty good.

[Anonymous No.13222648]

>>13222613
What kind of smoker you have OP? This guys right, membrane/silverskin just blocks flavor and is tough shit. Just season both sides like a day in advance and put in fridge so the meat really tenderizes, then cook at 250 for about 4 hours or so until the meat starts pulling back from the bone. Slap some bbq sauce on it and broil/grill for a few minutes and you've got some good shit. For basic tips, don't soak woodchips and leave the vent wide open, at least with an electric smoker. Also remote control thermometers are based as fuck for big cuts of meat like prime rib, pork shoulder, etc. You sit on your ass and watch a readout every once in a while instead of wondering what temp the meat is at, etc. Plus whole chicken quarters instead of thighs are just about the cheapest cut of meat available, 10lb bags go for anywhere from .55 to .70 cents/lb from what I remember.

Here's two rub recipes, can't remember which one I've made b/c I wrote some shit next to the bottom one and remember the rub having parsley but also remember it having paprika like the top, so idk-

1/4c brown sugar
1/4c paprika
3T black pepper
3T kosher salt
2t garlic powder
2t onion powder
2t celery seed
1t cayenne
---------------
1/4c kosher salt
1/4c black pepper
2T sugar
1t coriander
1/2t cumin
1t parsley
1/2t garlic powder
1/2t onion powder
1/2t chili powder

[Anonymous No.13222656]

>>13222625
Why do Americans always burn their meat?

[Anonymous No.13222662]

>>13222601
K i will jump on mimi and post some photos i took. I had to turn down resolution slightly, but I will try to be thorough, so your thread is enjoyed. Like this post here >>13222648

[Anonymous No.13222664]

>>13222656
why are you posting bait in a friendly thread?

[Anonymous No.13222666]

>>13222662
Here ya go.

[Anonymous No.13222673]

>>13222666
I like to rub the shoulder in prepared mustard just to give everything something to stick to. That is not pictured here. Here is the unseasoned 6.23lb shoulder. Trimmed slightly.

[Anonymous No.13222674]

>>13222673
Seasoned

[Anonymous No.13222675]

>>13222674
I guess I'll post pictures of the fire and smoke box before I throw that in there. Until then, it will just sit and let the salts and sugars on the outside do their job until it's an acceptable temp to begin cooking.

[Anonymous No.13222683]

>>13222625
I also made smoked prime rib a few weeks ago as a practice run for thanksgiving, it turned out perfect, a smoker with a built in thermometer makes it really easy to hit the right internal temperature which prime rib is really sensitive to if you want that medium rare sweet spot.

here's the recipe I followed:
https://www.smokingmeatforums.com/threads/prime-rib-new-best-ever.110433/

[Anonymous No.13222690]

>>13222683
That looks badass.
How'd the smoke affect the flavor?
Did you do any horseradish sauce or anything like that for it?
What did you serve on the side?
God, that looks great.

[Anonymous No.13222706]

>>13222690
it turned out great, tasted like a restaurant grade meal, I was worried the smoke flavor would overpower it, but it didn't at all.

I have been eating it with horseradish, I have also been making sandwiches with it, I honestly couldn't eat all of it, it was 17 pounds worth so I cut it into slices and froze them in my vacuum sealer and have been using them when I feel like some prime rib.

You definitely have to be careful when reheating them though, don't want to cook them any further than they already are, so I have been using hot water in a crock pot to warm them up after letting them thaw overnight.

[Anonymous No.13222713]

>>13222706
That kicks ass. I want to try this now lol

[Anonymous No.13222723]

>ew cigarettes are gross ... you know they give you cancer, right?
>yes of course I love smoked food!

[Anonymous No.13222747]

>>13222613
>>13222648
Always have removed, just am not that good at ribs. They always come out dry. Going to try the 3-2-1 (3 hours light smoke 195F(95C), 2 hours sealed in foil with butter/brown sugar/apple cider, 1 hour 225F(105C) unsealed this weekend. Have an electric, not sure the model I’ll have to fish the manual out

[Anonymous No.13222764]

Also thanks for bumping my thread, only 6am here now. Woke up at midnight my time and couldn’t fall asleep so I thought I’d see if I could get some advice and recipes while waiting for the store to open

[Anonymous No.13222816]

>>13222675
Got the box almost ready. Going charcoal and hickory for the first 2.5 hours. After that I will not add any more wood chunks.

[Anonymous No.13222824]

>>13222816
That's it, ladies and gentlemen. I may take a photo if I decide to wrap it in foil later to expedite the end of the cook.

[Anonymous No.13222933]

>>13222747
3-2-1 will create a rack that will fall apart.
try cooking it the same technique as you'd roast a turkey breast or whole chicken. start it out to get the color you want then slow down during the glaze process (last half) until it bends just right without breaking.

[Anonymous No.13222983]

I made sausage balls to eat with over easy eggs for my lunch today. That will probably be in an hour or so.

1lb breakfast sausage (I use hot and add 1tsp of crushed red pepper)
1lb shredded cheddar cheese
2 cups baking mix (bisquick, pioneer or similar)
Blend all together either by hand or in stand mixer
Form into golf ball size
Bake at 350 for 22-25 minutes

They're really good with some warm maple syrup or as a breakfast item with eggs. Thought I'd share since I'm feeling holiday cheer and it's relavent to my smoking experience today and they're super easy to make lol
Y'all enjoy.

[Anonymous No.13222997]

>>13222983
relevant
sorry.
i think my phone might be retarded.

[Anonymous No.13223050]

>>13222983
so i heard you like balls

[Anonymous No.13223107]

>>13223050
if you don't do this every time someone posts that word on /ck/, i will be disappointed.

[Anonymous No.13223256]

>>13222517
>ribs
I think membrane off. Especially for 321.
The first three hours you're cooking membrane/bone side down, and the membrane is not necessary for protecting the meat for indirect and low heat cooking.
>butcher cut ribs, rubbed the night before.

[Anonymous No.13223287]

>>13223256
After three hours at 200", bone side down.
I've got a pellet grill, and a small Brinkman. Pellet smokers are much more convenient.

[Anonymous No.13223307]

First time trimming spare ribs. How badly did I fuck them up?

[Anonymous No.13223331]

>>13223287
Then I bed them in foil. A layer of brown sugar, then rub, and several pats of butter, then meat side down. Because of the curved shape of ribs you can pour and it will stay pooled on top of the meat. Tightly seal another layer of foil, and tent it up for some airspace. Carefully handle the rib packets to not spill the juice off the top of the ribs and transfer the foil packets to the grill.
>after almost two hours at a consistent 200°

[Anonymous No.13223352]

>>13223331
Finally, one hour uncovered on smoker,plus basting. Be very careful transferring the ribs from the foil, flipping them and putting them on the grill, they will be very tender. The last hour is to firm them back up.

[Anonymous No.13223366]

>>13223307
Nothing ragged, looks fine. What do you plan on doing with the cuts?

[Anonymous No.13223382]

>>13223331
Nice burnt meat yank

[Anonymous No.13223384]

>>13223352
And done. Ribs are a little work, but taste great. Enjoy OP

[Anonymous No.13223390]

>>13223366
Rubbed the ribs, going to let them marinate and smoke them tomorrow. My mom what’s the skirt to make stir fry and not sure what to do with the tips. Might just slow cook them in a crock pot and make easy pulled pork unless I can think of something else

[Anonymous No.13223392]

>>13223384
you fucking burned it faggot. hope you dumped some spiced corn syrup/bbq sauce on it lol.

[Anonymous No.13223424]

>>13223390
I like to throw them on the smoker for the first three hours, then save them for latter. They won't be fully cooked, but will still have the smoke flavor.

[Anonymous No.13223504]

>>13223384
>>13223390
looks pretty great.
i'm going to shred some cabbage and carrot and make cole slaw today before i take a nap.
when i build a plate later, i'll post a photo of all of it. i don't think i'll need to wrap the shoulder.

[Anonymous No.13223532]

>>13222517
End the season? Must be miserable living in arctic climes.

[Anonymous No.13223552]

>>13223532
Great Plains are wild as fuck weather wise. It was like 10 degrees midday earlier this weak and will be in the 50s all weekend. Gotta get it in while I can

[Anonymous No.13223581]

>>13223352
Just baste with sauce once? Do you do it at the start or later on in the final cooking stage?

[Anonymous No.13223601]

>>13223581
During the last hour. You're basically checking them for firmness and basting.

[Anonymous No.13223692]

>>13222517
Rookie tip-the weather cover back on to smoke in lower temps. No problem reaching 275 at 0 degrees here. The smoke has nowhere to go but out the bottom of the cabinet also.

[Anonymous No.13223922]

Just threw some chicken thighs on. Simple brown sugar and kosher salt brine for 4-5 hours, trimmed fat and seasoned salt

[Anonymous No.13224006]

>>13223922
My shoulder is only 156 right now in the middle.
I'll see if it stalls long. I think it's almost done.
Keep ya posted though.

[Anonymous No.13224038]

>>13224006
Favorite thing about small cuts like thighs is that they’re a quick smoke, like 2-2.5 hours

[Anonymous No.13224052]

>>13223424
What do you use them for after? Thinking either pulled pork or a friend recommended use some adobo sauce and make some pork for tacos

[Anonymous No.13224129]

>>13223331

Looks good anon.

[Anonymous No.13224144]

>>13222723
>Comparing inhaling smoke into your lungs to eating food preserved with smoke
Cope, cigarette-fag.

[Anonymous No.13224153]

>>13224052
Both good ideas. I've also used them for spaghetti sauce and fresh beans,and lots of crock pot meals.

[Anonymous No.13224160]

>>13224038
I have never tried smoking something as small as thighs, do they dry out without the brining?

[Anonymous No.13224189]

>>13224160
I’ve always brined but even a “quick” 4 hour brine, smoked at 250~ degrees for about 2-3 hours stays moist in my experience. Light seasoning and some bbq sauce is my personal favorite. Will post pics when done in a hour or so. I love doing thighs since you can easily cut up leftovers and reheat for quesadillas, pizzas or just throw on a salad

[Anonymous No.13224285]

>>13224189
you should use some apple, celery, grapes, dijon, little bit of mayo, maybe some chopped walnut or pecan and some finely chopped herbs and make smoked chicken salad. out of one of those. you could do a really small batch to sit in the fridge til tomorrow for a badass snack or light lunch.

[Anonymous No.13224470]

>>13224144
https://food.ndtv.com/food-drinks/the-dark-side-of-smoked-food-and-how-it-could-lead-to-cancer-1654129

[Anonymous No.13225980]

Smoked some rib tips and neckbones today. Sauced and finished in foil. Left side of my body feels like its shutting down

[Anonymous No.13225985]

>>13225980

[Anonymous No.13226032]

Let’s go Oregon state bro, don’t let us down

[Anonymous No.13227607]

Thinking of getting a Weber Smokey Mountain and getting into smoking meats.
How well does a smoked brisket keep as like meals for a the week?

[Anonymous No.13227769]

>>13224470
are you legit retarded, the article talks about using gas or plastic as the source of fire/heat

[Anonymous No.13228951]

Ribs are warming up to room temp, will probably throw them on in 10 min. Will post pics if I remember

[Anonymous No.13229003]

Just moved out of a flat and into a house with a garden and want to smoke some meat. Electric or charcoal? Also any good websites for noobs?

[Anonymous No.13229033]

>>13229003
Electric is much easier. You set the temperature and your only task is to restock wood. Charcoal you have to monitor the temp, adjust vents and add charcoal. Pretty easy choice.

[Anonymous No.13229266]

What’s a good knife for prepping meat for smoking?

[Anonymous No.13229377]

Favorite wood type? For me it’s hickory

[Anonymous No.13229569]

Smoking a turkey for Thanksgiving. Going to use apple wood.

[Anonymous No.13229748]

>>13224470
You're still comparing something done sparingly to something done multiple times a day by addicts. Also, nice source you faggot.

[Anonymous No.13230973]

>>13222517
Try the Smoke Meat Forum its friendly, and give great advice on smoking.

I always smoke in the winter. It's better for me than summer.

In the winter I can adjust temperatures and mess around with the fuel.

[Anonymous No.13231135]

>>13222824
All of it looks great you got no love for posting the process, you should have.

[Anonymous No.13231156]

>>13223384
Yeah that looks good, looks like it has a nice chew on it. Perhaps a bit dry?

[Anonymous No.13231739]

For continued winter smoking, get a $20 welding blanket to keep your temps up and consistent.