The Smoker Thread - recipes, techniques, ideas

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Bill Tex Landreth
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#401 Post by Bill Tex Landreth »

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41 lbs of bacon
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#402 Post by Nola Palomar »

Bill Tex Landreth wrote:
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41 lbs of bacon
Recipe????? Please!!!!
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#403 Post by Bill Tex Landreth »

Get a skin off pork belly and apply a cure at the rate of 1 TBS per pound. I will cut the belly in half and put into a 2 gallon ZipLoc bag and remove as much air as possible. Place into reefer for a week, flipping daily.

Remove from bag and wash off cure completely. Dry with paper towels and smoke as low a temp as possible until you hit 135 internal temp.

My basic cure is 50:50 by weight of sea salt and evaporated cane juice (both from Costco). You can add pink curing salt if you want, but I do not.

Once you have your basic cure made, you add any savory or sweet element that you like.
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#404 Post by edwardmilstein »

Bill- what was your recipe for the beef cheek pastrami ?
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#405 Post by Dale Bowers »

edwardmilstein wrote:Bill- what was your recipe for the beef cheek pastrami ?
+1 I love pastrami, but Colorado is a wasteland for good delis.
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#406 Post by Bill Tex Landreth »

Dale Bowers wrote:
edwardmilstein wrote:Bill- what was your recipe for the beef cheek pastrami ?
+1 I love pastrami, but Colorado is a wasteland for good delis.
Will PM you guys as I do not want to post my recipe only to have it critiqued by certain NYC Kenji fanboys
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#407 Post by TimF »

Pastrami came out great. Thanks, Bill!
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#408 Post by Brian Tuite »

I have a large short rib plate, about 10lbs, that I want to smoke on my BGE. I've done smaller ones in the past with varying results. I'll be using mesquite lump and have both apple and white oak cuttings at my disposal. I'm looking for the best mix of temp, smoke, rub (S & P) and additional cooking procedures to make this come out best.

Any suggestions? TIA.
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#409 Post by Bill Tex Landreth »

Brian Tuite wrote:I have a large short rib plate, about 10lbs, that I want to smoke on my BGE. I've done smaller ones in the past with varying results. I'll be using mesquite lump and have both apple and white oak cuttings at my disposal. I'm looking for the best mix of temp, smoke, rub (S & P) and additional cooking procedures to make this come out best.

Any suggestions? TIA.
10lbs? Post a pic as that is not a short rib plate
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#410 Post by Bill Tex Landreth »

TimF wrote:Pastrami came out great. Thanks, Bill!
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#411 Post by Brian Tuite »

Bill Tex Landreth wrote:
Brian Tuite wrote:I have a large short rib plate, about 10lbs, that I want to smoke on my BGE. I've done smaller ones in the past with varying results. I'll be using mesquite lump and have both apple and white oak cuttings at my disposal. I'm looking for the best mix of temp, smoke, rub (S & P) and additional cooking procedures to make this come out best.

Any suggestions? TIA.
10lbs? Post a pic as that is not a short rib plate
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#412 Post by M Hudson »

Brian Tuite wrote:
Bill Tex Landreth wrote:
Brian Tuite wrote:I have a large short rib plate, about 10lbs, that I want to smoke on my BGE. I've done smaller ones in the past with varying results. I'll be using mesquite lump and have both apple and white oak cuttings at my disposal. I'm looking for the best mix of temp, smoke, rub (S & P) and additional cooking procedures to make this come out best.

Any suggestions? TIA.
10lbs? Post a pic as that is not a short rib plate
IMG_7332.JPG
IMG_7331.JPG
IMG_7330.JPG

My preference would be no mesquite. I would use royal oak and post oak if you have it, or hickory if you do not. I just don't personally like mesquite on anything. I would smoke at 275 for that cut.
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#413 Post by G. Bienstock »

I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.
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#414 Post by Brian Tuite »

M Hudson wrote:
Brian Tuite wrote:I have a large short rib plate, about 10lbs, that I want to smoke on my BGE. I've done smaller ones in the past with varying results. I'll be using mesquite lump and have both apple and white oak cuttings at my disposal. I'm looking for the best mix of temp, smoke, rub (S & P) and additional cooking procedures to make this come out best.

Any suggestions? TIA.

IMG_7332.JPG
IMG_7331.JPG
IMG_7330.JPG

My preference would be no mesquite. I would use royal oak and post oak if you have it, or hickory if you do not. I just don't personally like mesquite on anything. I would smoke at 275 for that cut.
G. Bienstock wrote:I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.
Thanks guys I'll do just that.
I keep my mesquite at 225° for pork ribs, no heat issues, but I'll take your advice on the royal oak as it's available locally. Should I have a pan of liquid under the meat?
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#415 Post by Bill Tex Landreth »

Agree on the mesquite for direct high temp cooking only.

That is a massive plate, but it looks to have quite a far cap in it. I would trim that.

As for rub, 50:50 sea salt to coarse black pepper. Apply at a rate of 1 Tbs per pound and let it rest overnight.
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#416 Post by Tom.Cole »

Bill Tex Landreth wrote:Agree on the mesquite for direct high temp cooking only.

That is a massive plate, but it looks to have quite a far cap in it. I would trim that.

As for rub, 50:50 sea salt to coarse black pepper. Apply at a rate of 1 Tbs per pound and let it rest overnight.
One suggestion. 1/2 to 1/2 salt/pepper is what I use. But, I add Worcestershire sauce in sufficient quantity in the mix to make a paste. French's rather than Lea and Perrins. The pepper, freshly ground Malabar, absorbs the Worcestershire sauce and the sauce thus sticks to the meat. The only way I have figured out to actually provide a Worcestershire sauce taste to meat.

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#417 Post by M Hudson »

Brian since I cook mostly with pellets and occasionally with my bge, I don't like water pans. I would foil for a few hours and then finish uncoiled rather than do a water pan on beef
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#418 Post by TimF »

My wife and I have enjoyed pastrami sandwiches every day since Saturday. I asked her yesterday if she was getting sick of them. "No". Me neither... If this isn't the greatest expression of beef, it's pretty close.
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#419 Post by Bill Tex Landreth »

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Brined pork neck bones for beans.
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#420 Post by Bill Tex Landreth »

Dry cured bacon (sea salt, evaporated cane juice and coconut sugar) smoked over apple wood for six hours.
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#421 Post by TimF »

Is that done with a hot or cold smoke, Bill? Prague powder?
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#422 Post by Bill Tex Landreth »

Medium smoke temp jut under 200 deg.

No curing salt in my bacon.
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#423 Post by Tom.Cole »

G. Bienstock wrote:I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.
Heat from fire regardless of how hot the wood burns - controllable, correct?

Flavor? Another matter entirely. Personally, pecan.

Mesquite? Still tasty.

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#424 Post by Mike Davila »

July 4th, a couple of smaller (just over 3 lbs each) pork shoulders.
Smoked at 2:25 for 10+ hours with hickory to 205 degrees
Injected, rubbed, mopped and coated during the last hour.
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#425 Post by G. Bienstock »

Tom.Cole wrote:
G. Bienstock wrote:I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.
Heat from fire regardless of how hot the wood burns - controllable, correct?

Flavor? Another matter entirely. Personally, pecan.

Mesquite? Still tasty.
Controllable yes but why bother? The taste is strong and a personal preference. I do use a tiny percentage of mesquite chips in my smoker blend but is just a footnote.

I do like pecan, along with hickory, cherry, apple, maple and more.
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#426 Post by Brian Tuite »

G. Bienstock wrote:
Tom.Cole wrote:
G. Bienstock wrote:I agree with Mark on no mesquite. It burns very hot and is not the best wood for a low and slow cook. I like a pulverized coffee and cocoa rub on beef.
Heat from fire regardless of how hot the wood burns - controllable, correct?

Flavor? Another matter entirely. Personally, pecan.

Mesquite? Still tasty.
Controllable yes but why bother? The taste is strong and a personal preference. I do use a tiny percentage of mesquite chips in my smoker blend but is just a footnote.

I do like pecan, along with hickory, cherry, apple, maple and more.
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#427 Post by Brian Tuite »

Oak and Hickory, S&P plus some Granulated Garlic, 275° until the bones fell off. Wrapped in foil for the last hour.

[resizeableimage=1024,768]https://image.ibb.co/mQrUEk/IMG_7570.jpg[/resizeableimage]

[resizeableimage=1024,768]https://image.ibb.co/mruS0Q/IMG_7574.jpg[/resizeableimage]

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#428 Post by Bill Tex Landreth »

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#429 Post by Nola Palomar »

Bill Tex Landreth wrote:
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Now, those are some ribs!!
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#430 Post by jordan whitehead »

Brian Tuite wrote:Oak and Hickory, S&P plus some Granulated Garlic, 275° until the bones fell off. Wrapped in foil for the last hour.

[resizeableimage=1024,768]https://image.ibb.co/mQrUEk/IMG_7570.jpg[/resizeableimage]
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#431 Post by Brian Tuite »

jordan whitehead wrote:
Brian Tuite wrote:Oak and Hickory, S&P plus some Granulated Garlic, 275° until the bones fell off. Wrapped in foil for the last hour.

[resizeableimage=1024,768]https://image.ibb.co/mQrUEk/IMG_7570.jpg[/resizeableimage]
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#432 Post by Bill Tex Landreth »

15 pound brisket wet aged for 4 weeks.
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#433 Post by Patrick Lundgren »

Berkshire pork butt.
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#434 Post by G. Bienstock »

Two very nice cuts.
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#435 Post by Bill Tex Landreth »

A little bit of brisket point.
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#436 Post by M Hudson »

Damn Bill, that may be the best shot yet.
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#437 Post by Bill Tex Landreth »

Nine pounds of duck breast from Hudson Valley Foie Gras cured with pastrami rub for four days and then smoked over apple wood for three hours.
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#438 Post by Nola Palomar »

Yum!
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#439 Post by TimF »

I made another pastrami on Saturday. Due to a busy schedule I had to let the meat rinse/soak for about 5 hours before smoking. The meat is less salty than I would like this time. I'm thinking a soak of about 3 hours maximum is what I prefer.
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#440 Post by Chris.Martin »

I've been nominated to smoke some brisket for Thanksgiving. However, my in-laws already bought the flat brisket. In fact they bought (4) flat's, around 8-12 pounds each (I've yet to see them as they put them in their freezer). Does anyone have any idea as to how long these will take cooking on my Pit Boss k24? Any tips for making this a somewhat easy cook? Thanks in advance.

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#441 Post by jordan whitehead »

I'd brine the flats
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#442 Post by TimF »

Chris.Martin wrote:I've been nominated to smoke some brisket for Thanksgiving. However, my in-laws already bought the flat brisket. In fact they bought (4) flat's, around 8-12 pounds each (I've yet to see them as they put them in their freezer). Does anyone have any idea as to how long these will take cooking on my Pit Boss k24? Any tips for making this a somewhat easy cook? Thanks in advance.
Are you feeding an army? 40 pounds of meat is a lot of material!
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#443 Post by Chris.Martin »

I know! It seems like my mother-in-law wants to ensure there's enough food for 100 as she's also making a Turkey, Fish and a ton of sides as well. My main issue is figuring out how long (4) Flats will take as I'd like to do them all at the same time (pending room on my Pit Boss).

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#444 Post by TimF »

Chris.Martin wrote:I know! It seems like my mother-in-law wants to ensure there's enough food for 100 as she's also making a Turkey, Fish and a ton of sides as well. My main issue is figuring out how long (4) Flats will take as I'd like to do them all at the same time (pending room on my Pit Boss).
Those briskets alone should feed 50 people. I'd guess they're going to take 10+ hours as those are pretty big flats. I've got two 8 pound flats curing for pastrami right now and they seem very big to me. I'd also budget an hour to rest them in a cooler.
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#445 Post by Jay Selman »

I would like to hear what temperature people use for smoking their Turkey. I use 325f and the skin is crispy and the meat is moist. I always spatchcock.

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The Smoker Thread - recipes, techniques, ideas

#446 Post by TimF »

Jay Selman wrote:I would like to hear what temperature people use for smoking their Turkey. I use 325f and the skin is crispy and the meat is moist. I always spatchcock.
I've only ever done one turkey. I smoked it in the same smoker as ribs and a duck. The duck was over the turkey so the fat would drip down. Everything was at about 225F. Hard to believe but the turkey was better than the duck. I think I left the duck in too long.
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The Smoker Thread - recipes, techniques, ideas

#447 Post by Lee Short »

I'm planning on doing a 16-18 lb turkey and a duck or two for Thanksgiving. I'd like to spatchcock the turkey, but I've only got the 18.5" Weber Smokey Mountain -- not sure if a spatchcocked turkey will fit.

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The Smoker Thread - recipes, techniques, ideas

#448 Post by TimF »

I brought a pastrami brisket to share after my hockey game last night. :)
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The Smoker Thread - recipes, techniques, ideas

#449 Post by TimF »

I'm looking for advice on buying a new smoker. I've been using a Chargriller with offset firebox for many years now. It's a pain to keep a consistent temperature. It takes so much babysitting that I very rarely smoke stuff. I do like how much real estate it has.

I want something that will give me as close to "set it and forget it" as possible. Ideally it would fit an entire packer brisket. I'd also like to be able to cold smoke on it if possible.
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The Smoker Thread - recipes, techniques, ideas

#450 Post by Joe Dulworth »

Do you want to continue with charcoal and wood fuel sources or are you looking to switch to more set it and forget it sources like propane and electric?
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