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...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.normanaj. Not a huge one,about 3.5lbs if I remember correctly. Spiced with fresh rosemary,thyme and mint.A little salt,pepper and minced garlic.Rolled,tied and the same seasoning on the outside. Smoked in the MES at 235 with a tube of apple dust.Brought it up to an IT of 125 then removed and wrapped for an hour rest.Came out … 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 Mar 4, 2021 · Mar 3, 2021. #2. I have been hot smoking salmon for many, many years. That is if we are talking about the same thing. My go to is 2 large salmon fillets, sliced width wise to about 3 inches wide. Marinate over night in teriyaki (I use to use Yoshidas. But my wife make it better). Preheat smoker to 170 or 180 and add your salmon. 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.When someone picks up a cigarette for the first time, it’s often to satisfy a curiosity, to look cool or to succumb to peer pressure. If people consider the numerous dangers to the...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 …Forum Description. Forums. Topics. Posts. Last Post. News & Announcements. New Member Introductions. Tell Us A Little About Yourself & The Type Of Smoker You Are …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 ...Smoking Supplies & Equipment. A-Maze-N Smokers New. All things A-Maze-N Smokers. Threads. 242. Messages. 2.8K. Trying out the A-MAZE-N Expandable …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.Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter...33. Cleveland, Ohio. Dec 30, 2023. #1. Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked ...Well, after seeing Rick's, @BGKYSmoker thread on jerky I thought I should get off my butt and post my last jerky making excursion. First up was some venison jerky using my wife's step mom's recipe. Second was @Bearcarver recipe for pork loin jerky. And third was a small batch of Thai jerky... www.smokingmeatforums.com.In the meantime I bought another same Nesco unit, and now have that as a backup! They do a good job. Yes, they do fray the bottom side of the meat but you just flip over the meat and keep going. I've had $5,000 Hobarts do the exact same thing. (professional meat cutter for 30 years, have used professional slicers all my life).North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ...Jan 25, 2010. #1. Hi all; I’m hoping someone out there can help us out here. Wife just recently learned she is diabetic and must take insulin daily. The dietician told her to stay away from smoked meats. We asked why and she didn’t have the answer, it was just on the avoid list. We are hoping this is incorrect as we love smoked meats.1-2 teaspoons ground white pepper. ½ teaspoon pulverized bay leaf. On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well.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!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 about this.Jun 25, 2013 · Jun 25, 2013. #1. Smoked some steelhead for the first time last night. It turned out great. Last time I smoked salmon it turned out really salty so only brined for 4 hrs. Sat out for 2 hours until glossy then smoked for 4 hrs from 140 to 200. I used pops brine with added garlic powder and rosemary. Smoked with hickory and apple. When it comes to indulging in a flavorful and succulent ham, nothing quite compares to the rich and smoky taste of hickory smoked ham. This delectable meat has become a favorite am...BBQ forums are the best places to connect with BBQ enthusiasts and share ideas. October 27, 2022 By Craig Britton Articles. We recently wrote about the top …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.This is where the meat holds on to the most smoke. It still takes smoke above and below but at a dimished capacity. What happens is there are so many different ways to smoke a meat, and every persons bends their way to best coexist with their smoker type suddenly any rule can be proven right or proven wrong by territorialy thinkers.Jan 28, 2024. #1. A 5lb bone in chuck for dinner making bark,too early to wrap. A 1 1/2lb pattie over some 1/2 time queso. And, a couple 3/4 lb patties to vacuum seal for later meals this week. Like to make this dish with those. , Redicans and 6 others.Sauces, Rubs & Marinades. 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 about this. Forums.BBQ forums are the best places to connect with BBQ enthusiasts and share ideas. October 27, 2022 By Craig Britton Articles. We recently wrote about the top …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. 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 here’s a southwest Louisiana style smoked sausage that I have made 3 times now and it is amazing. For 10lbs follow the recipe on the left and for 12lb follow the one on the right. you will grind the meat and then …Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.Had some questions about what some things look like in general about the Grill/Smoker. No pros and cons in this thread, just what it looks like. Pros and Cons will be in my review thread. First a view in the sun. Next the TBS. It is pretty thin, but it always there. there. Inside the 40#...According to The Centers for Disease Control and Prevention (CDC), approximately 14% of adults in the United States report smoking cigarettes. Fortunately, it’s not all bad news. O...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...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.Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.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...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 about this.Sauces, Rubs & Marinades. 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 about this. Forums.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 ...265. SE Michigan. Nov 13, 2023. #1. I'm going to smoke a little corned beef (about 2.5 lbs) today. Bought the corned beef around St. Pattys time and froze it. Thawed it out over the last couple of days, and today I soaked it for an hour, patted it dry, and it's now in the fridge uncovered. Smoker's set to 275.Brisket is one of the most popular and delicious cuts of beef for smoking. Learn how to prepare, season, and cook a whole packer brisket with tips and recipes from smoking-meat.com. Whether you want to try the "Wooster" brisket, a Texas style rub, or your own variation, you'll find everything you need to know on this website.2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill.Rineyville, KY. May 15, 2013. #1. HA. Made ya look. We have a beaver here in the lake at the RV park. He normally been on the other side chewing on tree, guess he found bigger trees on this side. Maintenance man said to me, If he disappears i …Rec Teq Forum is an unofficial fan site forum for owners of the ever popular Rec Teq pellet grills. We welcome all Rec Teq owners, both new and old, veterans and …AMSTERDAM, March 28, 2023 /PRNewswire/ -- The Freedom of Mobility Forum, initiated by Stellantis and facilitated by Wavestone as a neutral third-p... AMSTERDAM, March 28, 2023 /PRN...Feb 18, 2024 · Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed potatoes. 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.Dec 12, 2023 · Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment. Preburn all your cooking wood down to coals and just shovel the embers into your firebox. 3. If adding wood directly to your firebox, put it near the air intake. I like to move some coals over towards the air vent and then set my wood on top of the coals, trying to leave plenty of room under the wood for air to travel.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.The National Leadership Youth Forum (NLYF) is a dynamic and exciting event that brings together young leaders from across the country. The NLYF is designed to inspire and empower y...4. Nov 30, 2020. #1. I just picked up the smoke vault and I’m doing some initial burn in/test runs. I picked-up the pellet maze (though now im seeing most go with the tube for the smoke vault) but figured id see if i can make the maze work given the 12 hour potential smoke time. I initially put it directly on the chip tray.Jan 13, 2013. #11. There is no issue smoking Hamburgers at smoker temps under 40*F but that ain't going to happen during Hamburger Season on a 90*F Sunny July 4th. You can Hot smoke at 200-225*F then finish on the grill. You could even get away with a Ambient Temp Smoke for no more than 1 Hour and then Grill Well Done.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 …Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.First time posting long time reading. Decided to make some sausage out of a 10lb brisket. Main ingredients are salt, pepper and garlic. Minor ingredients are cayenne, paprika. Also added a touch of mustard powder, brown sugar ,onion powder and a small amount of majoram. Liquid was half cup worsteshire and 2.5 cups water. Also included …Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter...Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.North New Jersey Paramus. Aug 30, 2012. #1. Hi All I will be smoking either a Pork Butt or a Brisket soon. I was just wondering IF I could smoke some fresh sausage,the sausage has NO cure. I'm thinking with OUT any cure, IT has to reach 140 in 4 hrs, then on to 160. The smoker temps should be around 200/275.Small meats taking forever. Big meats cooking fast. And comparisons of equal sized meats taking significantly different times when smoked at the same temperature in relatively the same manner. Let me help you understand what is happening with temperature in your smoker. One more point: most of my comments apply to fuel …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).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 about this.Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...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. To Honor All Those That Show & Master The Art Of Making Sausage. 4. 29. Maxwell Street Polish. by Zeeker. 01-23-2024, 07:14 AM. Smoking The Meats. Beef. Brisket, Chuckies & Roasts. Feb 26, 2023. #1. Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food.Jan 9, 2014 · 3,028. 214. Seacoast of New Hampshire. Jan 9, 2014. #1. Happy Thursday to all! Granted, I've already posted a zillion sardine threads, but today's simple smoked and sensational quite healthful treasures, were really fabulous, and so I wanted to share! (Two days ago, I did these GRILLED, and added them to the grilled fish section, but today's ... 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.There are a number of ways to cook smoked ham hocks, namely by roasting, grilling on the barbecue, deep-frying, and braising or boiling. All methods have different results but brai...Jan 5, 2024 · I’m about to give up on trying to seal the door leaks on my cheap smoker. The firebox lid self adhesive tape from the manufacturer lasted almost one cook before emitting a noxious stench and falling apart and the cook chamber tape had smeared in places after 6 long cooks. I can buy the fancy... Feb 18, 2012. #3. Here is another variation with a recipe for a Rib Foiling Juice/ Sweet Pulled Pork Finishing Sauce...JJ. Mild Bubba Q Rub. 1/2C Sugar in the Raw (Turbinado) 2T Sweet Paprika (Hungarian) 1T Kosher Salt. 1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.BBQ forums are the best places to connect with BBQ enthusiasts and share ideas. October 27, 2022 By Craig Britton Articles. We recently wrote about the top …Feb 27, 2023 · Feb 26, 2023. #1. Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food. . About 12 hours before the meat goes in the smoker, Tri Tips will stall, but not like an actual brisk 2K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024.Feb 18, 2024 · Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed potatoes. Mar 4, 2021 · Mar 3, 2021. #2. I have been hot smoking salm Feb 23, 2020 · I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8... 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 … After I finish putting in the meats, the temp has dropped consi...
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