What's Hittin' the Grill or Smoker?

Arborist Forum

Help Support Arborist Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
avason

avason

Addicted to ArboristSite
. AS Supporting Member.
Joined
Jun 21, 2010
Messages
1,608
Location
CT
image.jpg
A lot of pepper and some steak rub.
 
Biigg50

Biigg50

Addicted to ArboristSite
Joined
Dec 14, 2016
Messages
9,291
Location
Redding
1c9d141c18d8e3923ac001d343921b1f.jpg
2594858377a885b731807a7a4a9bc0e6.jpg

Did a half of pork loin today. Marinated over night in Stubs pork marinade then added salt/ pepper and diced onions. Smoked for 4 hrs at about 140° then finished it at 250° for an internal temperature of 160°. Let it cool for 1 hr before slicing thin for sandwiches. Turned out really juicy and a great smoke flavor.


Sent from my iPhone using Tapatalk Pro
 
Biigg50

Biigg50

Addicted to ArboristSite
Joined
Dec 14, 2016
Messages
9,291
Location
Redding
bd4d13a53aad26eed5f29a45242fbfdf.jpg
2a819918956fd5bea258675f66819d88.jpg
e754a0500272de1e0a4bc18636891260.jpg

Well my oldest Traeger was starting to rust through. So I took the pellet system out and made a pellet barrel smoker. I also added to the hopper and now I can put in 30 lbs of pellets. Making its maiden voyage tonight with 2 boneless butts. Temperature probe says its staying rite at 145 to 150° on smoke. And boy is it making a lot of smoke!


Sent from my iPhone using Tapatalk Pro
 
avason

avason

Addicted to ArboristSite
. AS Supporting Member.
Joined
Jun 21, 2010
Messages
1,608
Location
CT
1115AB95-300B-42F5-943A-8969FE562B26.jpeg
Trying the pastrami with corned beef instead of a brisket this time. Quick question! Once you foil this thing to keep it hydrated, the smoking factor is unnecessary...correct. By then it’s just low and slow right?
 

Attachments

  • 137585C0-9B8A-4EB6-98E4-84378DD8F1C9.jpeg
    137585C0-9B8A-4EB6-98E4-84378DD8F1C9.jpeg
    2.3 MB · Views: 7
cuinrearview

cuinrearview

Red saw lover
Joined
Oct 24, 2014
Messages
10,212
Location
Hillsdale, MI
Finished product. I'm not enamored with the shrooms straight up. They would be good made into soup, or in a gravy or sauce. That duck breast though...
20181007_182430.jpg

We went back out to the woods. The hen of the woods we're going to try pickled. The two chanterelles and all of the entalomas should be vac sealed for later.
15389514417887631839122611625916.jpg
 
avason

avason

Addicted to ArboristSite
. AS Supporting Member.
Joined
Jun 21, 2010
Messages
1,608
Location
CT
I’ve tried it twice now. One with a brisket and one with corned beef. The brisket I had marinade for a week In mixture. That was straight from the Traeger website. It came out way to salty.
This one was way easier.
Desalinated a corned beef for two days. Changed the water when I remembered. After that just covered it with black pepper balls(a lot)... Some smashed some whole. Added some coliander too. After that pretty basic. Smoke it at 225-245 degrees for about 4 hours. After about four hours, wrap it tight tight in foil or something to keep the moisture in. I did mine for another 3-4 hours with the temp kicked up a little bit (about a steady 245) to get the internal temperature up. Mine wasn’t tight and I could see the juices coming out. My wife actually ate it two nights in a row. She usually doesn’t like this stuff but this one she really liked. Hope this helped and good luck!! Oh yeah...trim the fat before covering with seasoning.
 
Biigg50

Biigg50

Addicted to ArboristSite
Joined
Dec 14, 2016
Messages
9,291
Location
Redding
6e21f856dc79b6d8745ed406e7812caf.jpg
0967cdf7e755cad1af57aad38751fcaa.jpg

Decided to do a beer can chicken today. The barrel smoker worked so good, the family said this was by far the juiciest tender chicken I’ve ever done. Wife is already thinking about Thanksgiving Turkey.


Sent from my iPhone using Tapatalk Pro
 
cuinrearview

cuinrearview

Red saw lover
Joined
Oct 24, 2014
Messages
10,212
Location
Hillsdale, MI
No pics but I kept the WSM busy today. Started three butts late last night. Those finished up this afternoon and I kept it going for four chickens, a wood duck, and a wild turkey breast. Just finished breaking down the chickens. I'll vac seal some pulled pork and chicken tomorrow after it cools. Also got two saws running and helped mama plant some flowers and clean out the garage. Busy day!
 
Biigg50

Biigg50

Addicted to ArboristSite
Joined
Dec 14, 2016
Messages
9,291
Location
Redding
5b2f255af8fbdb373b07cea5a3b40011.jpg
dcf70095683ab5c9452a4c1db26db2f6.jpg
08905baf670b05dc0f512f5b011374e2.jpg

Marinated some big boneless chicken breast for 24 hrs in Stubs pork marinade. Then added salt/pepper and some brown sugar. Smoked at 180° for 3 hrs then brushed on some honey and bumped it up to 275° till it hit 160° internal temp.
Turned out tender, juicy and it’s got a lot of flavor. Gonna have a chicken sandwich.


Sent from my iPhone using Tapatalk Pro
 
bowtechmadman

bowtechmadman

Addicted to ArboristSite
Joined
Mar 30, 2007
Messages
3,154
Location
Big Rapids MI
I'd be a little worried about doing poultry that low afraid of spoiling the meat before cooking it. I go higher (push 300) for first couple hours on chicken or turkey then drop down to 200 till finished. Good luck and smoke on.
Finally did some pastrami w/ venison a week ago and turned out amazing...thanks for the recipes gents! Kicking myself for having not done it years ago.
 
Top