The Smoker Thread - recipes, techniques, ideas

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Joe Dulworth
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Re: The Smoker Thread - recipes, techniques, ideas

#551 Post by Joe Dulworth » June 6th, 2019, 8:56 am

I'd heard that but it was more rumor at the time I heard it. Obviously if it does open next summer I'll be burning a lot of rubber down 287 each week.
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MBerto
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Re: The Smoker Thread - recipes, techniques, ideas

#552 Post by MBerto » June 7th, 2019, 12:56 pm

Anyone used an integrated propane grill smoker? My new grill (weber s-470) has a small smoker box in the main chamber, designed to be filled with chips, with a small dedicated burner. Seems like it could be a good for a dummy proof thing like pork butt.
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Jay Selman
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Re: The Smoker Thread - recipes, techniques, ideas

#553 Post by Jay Selman » June 7th, 2019, 1:22 pm

MBerto wrote:
June 7th, 2019, 12:56 pm
Anyone used an integrated propane grill smoker? My new grill (weber s-470) has a small smoker box in the main chamber, designed to be filled with chips, with a small dedicated burner. Seems like it could be a good for a dummy proof thing like pork butt.
I have that model and it works great.

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Bill Tex Landreth
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Re: The Smoker Thread - recipes, techniques, ideas

#554 Post by Bill Tex Landreth » June 8th, 2019, 8:47 am

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Going with half post oak and half pecan on the smoke. Three hours in.
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Re: The Smoker Thread - recipes, techniques, ideas

#555 Post by Bill Tex Landreth » June 9th, 2019, 7:31 am

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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Bill Tex Landreth
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Re: The Smoker Thread - recipes, techniques, ideas

#556 Post by Bill Tex Landreth » June 22nd, 2019, 9:19 am

Forgot to post that the butcher paper made no difference for the short rib plates. Maybe it help in the big briskets?
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Re: The Smoker Thread - recipes, techniques, ideas

#557 Post by Bill Tex Landreth » June 22nd, 2019, 9:21 am

Injected and rubbed pork shoulder. Five hours in using combination of pecan and apple.
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Re: The Smoker Thread - recipes, techniques, ideas

#558 Post by jordan whitehead » June 22nd, 2019, 11:16 am

Bill Tex Landreth wrote:
June 22nd, 2019, 9:21 am
Injected and rubbed pork shoulder. Five hours in using combination of pecan and apple.

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what temp?
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Re: The Smoker Thread - recipes, techniques, ideas

#559 Post by Bill Tex Landreth » June 22nd, 2019, 4:55 pm

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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Re: The Smoker Thread - recipes, techniques, ideas

#560 Post by Bill Tex Landreth » June 22nd, 2019, 4:55 pm

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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Re: The Smoker Thread - recipes, techniques, ideas

#561 Post by NoahR » June 24th, 2019, 7:43 pm

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Re: The Smoker Thread - recipes, techniques, ideas

#562 Post by Bill Tex Landreth » June 25th, 2019, 7:11 am

Very nice
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Re: The Smoker Thread - recipes, techniques, ideas

#563 Post by Ethan Abraham » July 3rd, 2019, 1:02 pm

I just cooked the best thing I've ever cooked. Short ribs marinated overnight in Roy choi's kalbi marinaded (food & wine mag has it online) then smoked at about 240 for 6 hours. A little OJ + cider vinegar on it a few hours in, water+oj in the drip pan, a handful of cherry wood chips.
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Re: The Smoker Thread - recipes, techniques, ideas

#564 Post by dcornutt » July 4th, 2019, 3:56 am

I have a RecTec Bull that is so great. I recently smoked a beautiful CAB brisket from Costco(the best brisket I have done) and some baby back ribs. 235F. So good. I love this thing. I can control it from a distance with my wifi. I use the "perfect mix" wood pellets with cherry, hickory, maple and apple. It is heavy on the cherry wood so the smoke is sweet. Not too much hickory.
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Re: The Smoker Thread - recipes, techniques, ideas

#565 Post by Bill Tex Landreth » July 4th, 2019, 6:59 am

Brisket looks legit there Don.
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Re: The Smoker Thread - recipes, techniques, ideas

#566 Post by dcornutt » July 6th, 2019, 1:50 am

Thanks! It was the best I have done Bill. I love the quality of the Certified Angus Beef. It is choice and not prime. It had better flavor and texture than the prime I got at Costco. It takes a long time. I didn't wrap it. Took about 13hrs for a 7+lb flat. I use the Aaron Franklin rub. Salt/pepper and maybe a little powdered garlic.
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Re: The Smoker Thread - recipes, techniques, ideas

#567 Post by Mike Davila » July 9th, 2019, 12:46 pm

StLuis style spareribs using hickory and pecan, with home made BBQ sauce. No foil, went about 6 hours, starting with a cold smoker at 225.
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Re: The Smoker Thread - recipes, techniques, ideas

#568 Post by Bill Tex Landreth » July 12th, 2019, 2:38 pm

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ABX and hormone free brisket from Cedar River Farms in Greeley, CO. Sold ungraded, but easily hits USDA Prime. Heavy salt and pepper rub with post oak smoke to follow.
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Re: The Smoker Thread - recipes, techniques, ideas

#569 Post by Bill Tex Landreth » July 13th, 2019, 6:36 pm

My new toy
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Re: The Smoker Thread - recipes, techniques, ideas

#570 Post by Jay Selman » July 14th, 2019, 9:06 am

Bill Tex Landreth wrote:
July 13th, 2019, 6:36 pm
My new toy

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BBQ porn. Sweet!

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Re: The Smoker Thread - recipes, techniques, ideas

#571 Post by Bill Tex Landreth » July 14th, 2019, 9:12 am

Holds temp like a charm
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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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