Smoked meat forums. Dec 7, 2014 · I want to can my smoked meat. After los...

Tri Tips will stall, but not like an actual brisket. If you’re no

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...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).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...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 …Trim excess fat especially the hard stuff and even some from the seam. Sprinkle with very little Black's Rub ( Lockhart TX mecca of brisket) Cook fat side down on a 300-350*F WSM until 170*F internal. Place in disposable pan and cover with foil until a skewer slides thru the meat like a hot knife thru butter.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...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 …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 …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...Quitting smoking can a challenging journey. Fortunately, you don’t have to go at it alone. Here are 10 great resources to help you quit smoking. Many of them either free or covered...Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...Jun 22, 2017 · Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ... Nov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. 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...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.2Lrg Egg Yolks. I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.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 …Feb 11, 2024 · Pellet Smokers. 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. 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...Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : … 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. Welcome to the Smoking Meat Forum, your ultimate destination for all things related to smoking meats!Whether you’re a seasoned pitmaster or just starting out, this forum is the perfect place to connect with a vibrant community of smoking meat enthusiasts.Here, you’ll find a wealth of resources, including smoker recipes, smoking techniques, and expert …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 …The smoke looks and seems fine, white, smells great. Over the weekend, smoked some baby back ribs, dry rub for 24 hours, let the ribs come to room temperature, soaked the apple chunks for 24 hours, and filled the water bowl with beer, apples, and a …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 …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... After smoking the cheese, I will dry the cheese IF it has moisture on it or if the temp got to high and oil has started to seep out. Otherwise I put a piece of parchment paper between the blocks and vacuum pack it the next day. I buy 8 ounce blocks, cut them in half, and then smoke them. I pack 2 pounds per bag for smoked pimento cheese later.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...I have used this on Walleye, but have dropped the salt down a bit . Mix enough for the amount of fish you have. Put a 1/4" layer of the rub in your container, layer of fish flesh down. More rub, fish skin side down. More rub, flesh down, more rub repeat. Let brine 6-10 hours.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...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. 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 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. 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.Do a 5# batch fresh sausage first. Get a feel for chilling the meat for the grinder, the grind size, mixing up the mince for protein extraction, and play around with stuffing some links. Get a feel for the basics of making sausages. With a double pack of butts, you should be able to do 3 batches- maybe 4.Mar 9, 2010. #2. Welcome to SMF be sure to stop by roll call and make a post. You can freeze the smoked meat with no problem. You really don't need to do anything to it before freezing. Many of us use a vacuum sealer to get the air out of the bag but you don't have to but it does seem to extend how long it stays good.spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin.Smoke at 225 until an IT of 140°,lettings the juices drip into the rest of the batch. Then break it up into the size chunks you like,leave it on top to soak up even more smoke. I usually drop a probe into the batch now. At …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 ...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 …777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.Instructions. Trim fat, apply rub, bring smoker/grill to 225°F. Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours) Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F.Mar 9, 2010. #2. Welcome to SMF be sure to stop by roll call and make a post. You can freeze the smoked meat with no problem. You really don't need to do anything to it before freezing. Many of us use a vacuum sealer to get the air out of the bag but you don't have to but it does seem to extend how long it stays good.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 …Smoking pork ribs are one of the backyard pitmasters favorite slabs of meat to smoke or grill. It is not as hard as one would think. Just click on the image and check out the basic tutorial on how to smoke or grill 3-2-1 or 2-2-1 BBQ ribs. King of all smoked meats and a Texas favorite is the Brisket. whether you smoke the flat, point or the ...Jun 24, 2023 · Jun 23, 2023. 430. 475. Hawaii. Jun 24, 2023. #1. Smoked a Chuck Roast last night. It came out pretty good. Had a nice smoke ring and was very tasty. Dec 7, 2014 · 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... Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it …Classifieds - Smoked-Meat Forums. Sell It Or Promote It Here. Topics. Latest Activity. My Subscriptions. Photos. Page of 31. Filter. 1 2 3 4 11 31 Next. Mark …Nueske’s smoked meats have been delighting food lovers for over 80 years. Known for their exceptional quality and unique smoky flavor, Nueske’s offers a wide range of smoked meats ...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 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!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 ...Dec 16, 2023 · 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 on 15 minutes before target despite the frozen wood. 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...Oct 12, 2023. #1. My wife went to Costco and brought home a nice slab of Swordfish. I just lightly covered it in EVOO then sprinkled on some Kinders - Garlic & Herb. I placed it in the smoker with Bear Mountain Bourbon BBQ pellets. I topped it off with a Multi grain fried rice and a slice of Walnut raisin bread.Mar 9, 2010. #2. Welcome to SMF be sure to stop by roll call and make a post. You can freeze the smoked meat with no problem. You really don't need to do anything to it before freezing. Many of us use a vacuum sealer to get the air out of the bag but you don't have to but it does seem to extend how long it stays good.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...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 …Smoke at 225 until an IT of 140°,lettings the juices drip into the rest of the batch. Then break it up into the size chunks you like,leave it on top to soak up even more smoke. I usually drop a probe into the batch now. At …16. 70. Dec 17, 2023. #1. After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once.2 - 4 oz. Molasses for even more flavor - Any brand. 2 1/2 tablespoons Red Pepper crushed. Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4").Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.Smoked pulled pork made from pork butt is a lot easier than most folks realize and although it does take 12 to 14 hours to produce at normal smoking temperatures, it can be done in almost any smoker and made …Personally I think the best electric smoker is a used MES 40" (MES40) you get off Craigslist.org or Facebook for like $40-$50, wash out at the car wash and do a simple rewire to it. Then use a $150 PID controller + the A-Maze-N Pellet Smoker ( AMNPS) tray with pellets for smoke.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 …#1. Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a …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...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...To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, the presence of moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 185° F.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 ...Jun 22, 2017 · Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ... 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 …I can say the Traeger work on timers only if you purchased one with the 3 position controller or you are in smoke mode on the digital controller. If your using one with the digital controller and are cooking on any setting but the smoke position (lets say 225), it feeds pellets based on a temperature probe located in the cooking chamber.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023.Nueske’s smoked meats have been delighting food lovers for over 80 years. Known for their exceptional quality and unique smoky flavor, Nueske’s offers a wide range of smoked meats ...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...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 .... Jan 6, 2023. #1. As some of you know from comments in other tSince poultry takes on smoke relatively quickly, you could smoke t 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 Already shelled, but raw peanuts. throw them in a bowl, mix in a little light olive oil, then add your flavoring. I have tried: regular chili powder, CP with added jap powder, and added hab powder. Tried some garlic ones and a few others. Stir that up so to coat the peanuts, then bring them out to the smoker. I use a vegatable wok (square … Nov 20, 2023. #2. If you're not injecting or 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... College Station, Texas. Nov 23, 2023. #1. Spatchco...

Continue Reading