Smoked meat forums.

Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …I want to can my smoked meat. After losing $100's of frozen cooked food I lost heart in freezing my smoked brisket. Watched Pocono Prepper on youtube can smoked brisket and was looking for others input on this method. Oh how nice it would be to find a safe method for canning fully cooked...426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat …Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.Mar 22, 2020. #1. I recently purchased a KBQ C-60. I finally had a chance to fire it up and take it on a test run a couple of days ago. I AM IN LOVE WITH IT!!! If you like the steadiness of a pellet or electric smoker, but like to tinker with and play with fire (in a good way) this is the smoker for you! I smoked a pork shoulder for the first ...

Smoking Meat Forums. Hosted by Jeff Phillips of Tulsa, Oklahoma, the board is accompanied by a website with lots of good info. Among the better features is a lively section on different cookers. Texas BBQ Forum. A nice new forum that’s easy to use and has a growing list of real friendly folks partial to Texas. Radio, podcasts, videocasts

First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.

Nov 22, 2023. #11. I took the turkey to 150℉ in the breast and about 160℉ in the thighs. Off the smoker and into an XL Ziploc bag and then in a cooler with a bag of ice on the bottom and a bag on top... This should chill it down fairly quickly. Tomorrow, it will be deep fried.Access online resources, information, and support to help you quit smoking at National Cancer Institute’s Smokefree.gov. Trusted Health Information from the National Institutes of ...Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Our bacon is less than 2-1/2 inches thick so injecting isn't required.Northeast Ohio. Aug 20, 2023. #1. Dog a few things in the Lang today but first off is this turkey breast I did for a friend. Pretty straight forward injected with Butcher BBQ Bird Booster and rubbed with Red Beard Seasoning rub. That Bird Booster is just straight bird magic. Despite overshooting my desired pull temp of 160 by 10 degrees it's ...

There are many ways to quit smoking. There are also resources to help you. Family members, friends, and co-workers may be supportive. But to be successful, you must really want to ...

OK, since I am in between jobs right now I have some extra time to work on the site on adding back some Mods/Add-ons's, for those of you that want to change the …

11,863. Mar 1, 2022. #1. Took out a few too many Tri tips last week. Cooked up four. 1 to freeze and Sous Vide, 2 to give to neighbors and one to eat at home. Trimmed them up and seasoned. On to smoker with temps low around 200 cooked with oak wood. smoked for about 2.5 hrs until desired temp. Then seared on weber for about a min per side.Why not just take a pound or two of butter and soften or melt it into a flat baking pan/sheet. Use enough butter to get the thickness you want. Then cold smoke it (cold being relative to the ambient temp of course, but even soft room temp butter spread out into a sheet should work I would think).Smoked meats have a rich history in American cuisine, and few brands have mastered the art quite like Nueske’s. Since its founding in 1933, Nueske’s has been synonymous with high-q...Feb 18, 2009. 69. 11. Central Iowa. Nov 27, 2014. #2. i usually do a 12-14lb turkey this time of year and it takes about 4-4.5hrs. i'm usually hovering 230-275. I don't usually worry too much about holding a tight low temp on birds. Pull it, double wrap it in HD foil and a towel and plop it in a cooler and it'll keep for quite a while.Aug 19, 2017 · Forums Wiki Roll Call (Member Introductions) Blowing Smoke Smoking Meat, Etc. Cold Smoking Recipes Only Supplies & Equipment Home Gardening Cast Iron Food Preservation Just for Fun Groups Search forums if the customer supplies the meat i charge $15.00 per rack of ribs covers the cost of my supplies to smoke the meat. if i do a brisket and again the customer supplies the meat i charge $60.00 , there again covers my supplies and the time to do the brisket.If it was Roast Beef, same thing after 3 or 4 days. Lebanon & Cheese, maybe only two days & I was tired of it. But Dried Beef was different, I could eat that for months, but it was always too expensive!!! Dried Beef and American Cheese with Miracle Whip (or Mayo) on white bread has always been my favorite "lunch-box" sammy.

UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if …Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.thirdeye. Sous Vide Beef Tenderloin w/ cream sherry mushrooms and roasted potatoes. LoydB. Jun 24, 2023. 14. Dec 31, 2023.thirdeye. Sous Vide Beef Tenderloin w/ cream sherry mushrooms and roasted potatoes. LoydB. Jun 24, 2023. 14. Dec 31, 2023.Since poultry takes on smoke relatively quickly, you could smoke the turkey at 200° for 90 mintues then transfer it a preheated 325°- 350° oven to finish it. An 18lb whole bird at 200° would take forever and the skin will be rubbery.Nov 22, 2023. #11. I took the turkey to 150℉ in the breast and about 160℉ in the thighs. Off the smoker and into an XL Ziploc bag and then in a cooler with a bag of ice on the bottom and a bag on top... This should chill it down fairly quickly. Tomorrow, it will be deep fried.Since poultry takes on smoke relatively quickly, you could smoke the turkey at 200° for 90 mintues then transfer it a preheated 325°- 350° oven to finish it. An 18lb whole bird at 200° would take forever and the skin will be rubbery.

Smoke meat and BBQ for Reddit. r/Smokingmeat. This community has a Recap now! 2023 is over. u/Ldglc3. • 12 hr. ago Brisket. 50. u/KYSW19. • 11 hr. ago Hotwings with …Since poultry takes on smoke relatively quickly, you could smoke the turkey at 200° for 90 mintues then transfer it a preheated 325°- 350° oven to finish it. An 18lb whole bird at 200° would take forever and the skin will be rubbery.

Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT. Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …Aug 30, 2023. #10. Agree with DemonPit . If you rest it in the crockpot, after resting and before shredding, take it out of the crockpot and pour those juices into a plastic bowl. Butt shredded in the crock. those juices you poured into …1 day ago · Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight. The next day I added some potatoes, then later on added the carrots, onion, celery and sweet corn (frozen from last summer). This is a 4lb shoulder. I smoked it on a round grill similar to a weber, using Kingsford briquets and apple wood sprinkled on top. I smoked it for a total of 8 hours and rested it for 1.5. The bark is clearly there, and had lots of flavor from the rub, but the center of the meat just had no flavor. Even pulling it apart and mixing the bark with ...3. 2. Nov 1, 2023. #1. Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees.

Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ...

College Station, Texas. Nov 23, 2023. #1. Spatchcock turkey on the pit. 24 hours in a brine of kosher salt and brown sugar. Rubbed last night with Meat Church Honey Hog. Hit the pit about 6. Low and slow. 210-220. Taking the IT to around 170. Guessing somewhere around 6 …

Newbie. Original poster. Nov 6, 2023. 5. 1. Nov 6, 2023. #1. Good morning, I’m new to smoking. I’m doing a 14 lb brisket and the control panel says 225 but the temp at bottom of brisket is 140 and at top of brisket is 174 so I adjusted to 250 on control and at bottom area around brisket is 165 and top area is 202 and advice on this.Oct 19, 2009. 1,301. 451. Doniphan MO. A moment ago. #1. Time for a hot salmon smoke with cherry chunks. Been a minute for this one! This is my own rub rhat normally use as a dry brine, but it sure is tasty on the the same day!Sep 4, 2007 · About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out. I preheated my smoker to 230 F and put the CSR's on. I smoked to an internal temperature of 120 F and then brushed them with a commercial BBQ sauce (this took me about 1 hour 15 minutes). I used Rufus Teague's Honey Sweet. I continued smoking to an internal temperature of 155 F (about 40 minutes). I let them sit for a few …When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... You can find all kinds of tweaks on this forum, but the main things are use Dry Pellets, Put it in the right place for your specific Model & Generation, and Spend the time …Small pickling cucumbers are substitutes for cornichon, which are a type of tangy pickle usually made from miniature gherkin cucumbers. Cornichon pickles are usually served in Fran...10,467. Nw Iowa. Mar 12, 2023. #1. Had a prime rib in the freezer... well 1/2 of one anyway, we cut the one I bought in half since it's just the wife and I. Tied it up to be more uniform and seasoned with Kinder's , The Blend and Butchers All Purpose. Put in my GMG pellet smoker, started at 225, then actually dropped it to around 200 since it ...First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.

Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... You can find all kinds of tweaks on this forum, but the main things are use Dry Pellets, Put it in the right place for your specific Model & Generation, and Spend the time …Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T... www.smokingmeatforums.com.Instagram:https://instagram. movoto wisconsinbest dishwasher 2023furness funeral homeweb search tools crossword clue 7 letters 10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker. Rinsed all pieces, patted dry, and cooled down to 100˚. Then put in a bowl, and put in meat fridge for a couple days. Day #16 (Slicing & Freezing): Two days later, I moved the pieces to the freezer for 4 hours, and then sliced it all up.1 Combine all ingredients in a food processor. 2 Grind the mixture about 10 seconds. Variation: To use this rub with chicken or pork, add 1 tablespoon mustard powder. You can add further dimension to any dry rub by adding just enough liquid to turn it into a paste or wet rub. sears tower chicago wikitaylor swift concert merch 2023 During pregnancy, substance abuse can harm your baby. Learn about why to stay away from smoking, drinking, and illegal drugs, and how to get help. When you are pregnant, you are no...According to the Centers for Disease Control and Prevention (CDC), use of tobacco products is the most preventable cause of death in the United States. Research shows that your ris... the blind showtimes near marcus oshkosh cinema In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...Smoking is an addictive habit that can lead to a number of health problems, ranging from various types of cancer to high blood pressure and heart disease. It’s also difficult to qu...