OldWorkHorse 3,045 #26 Posted October 6, 2022 heres a great vid to check out breaks down smoking a brisket 2 Share this post Link to post Share on other sites
WHX?? 48,815 #27 Posted October 6, 2022 Yep you opened a big ole can of delicious worms here Norm. Sounds like we're all cut of the same cloth no matter how one coins it. Over here you can't turn on the TV without finding some kind of barbecue or smoking show. I really enjoy seeing how other folks do it. Not that I am culinary inclined enough to duplicate it. 3 Share this post Link to post Share on other sites
Pullstart 62,883 #28 Posted October 6, 2022 Shout out to Traeger! The lid recently started popping open past the stop and the lid tweaked pretty bad. I’ve been hanging a big hitch receiver on the lid handle to keep it closed. I called and talked to Giovanni and he’s sending me a new lid, hinges and some recipes 3 2 Share this post Link to post Share on other sites
Stormin 9,981 #29 Posted October 6, 2022 By 'Eck! When I started this thread I never expected so many replies. And very informative. 1 3 Share this post Link to post Share on other sites
ebinmaine 67,502 #30 Posted October 9, 2022 On 10/6/2022 at 7:22 AM, Pullstart said: The rub that has stuck out the most is coffee rub for the cow parts Ummm. Excuse me Mr 'Start I were wond'rin' if you could be so kind as to elaborify on'at??? Coffee + Rub = Yooo kiddin' me?!? 1 Share this post Link to post Share on other sites
OldWorkHorse 3,045 #31 Posted October 9, 2022 1 hour ago, ebinmaine said: Ummm. Excuse me Mr 'Start I were wond'rin' if you could be so kind as to elaborify on'at??? Coffee + Rub = Yooo kiddin' me?!? Oooooo youve never had a coffee dry rub.... oh man your missin out! 1 2 Share this post Link to post Share on other sites
ebinmaine 67,502 #32 Posted October 9, 2022 1 minute ago, OldWorkHorse said: Oooooo youve never had a coffee dry rub.... oh man your missin out! Never. Heard. Of. It. ☕ 1 Share this post Link to post Share on other sites
OldWorkHorse 3,045 #33 Posted October 9, 2022 5 minutes ago, ebinmaine said: Never. Heard. Of. It. ☕ Oh no thats not good, I'll find ya some! haha. 1 1 Share this post Link to post Share on other sites
c-series don 8,707 #34 Posted October 9, 2022 (edited) @StorminHere’s a few pictures from four years ago, the best of both worlds! My Wheel Horses and my son-in-laws smoker! Edited October 9, 2022 by c-series don 2 1 Share this post Link to post Share on other sites
Pullstart 62,883 #35 Posted August 25, 2023 I am doing some pork butts for a party tomorrow night. I thought I’d try something new, until Google learned me that I’m late to the party. Anyone ever injected Cherry Coke into their meat? Two with apple cider, two with the soda pop. I used 2-3 cups of juice per 10 lbs of meat. This afternoon I’ll dry them off and dry rub them. Around midnight they’ll go on the smoker. 1 2 Share this post Link to post Share on other sites
Beap52 811 #36 Posted August 26, 2023 You all have some mighty fine looking smokers. Mine is a good deal more humble but has served me well for 29 years. It started as an economy Brinkman smoker grill. It rusted out so I had a copy made of stainless steel. Originally it was charcoal, but later I found an electric unit. Now, I can smoke or grill with charcoal or electric (with a smoke maze using pellets.) This unit goes with me whenever we go camping. Last week we smoked a slab of St. Louis style ribs, grilled some chicken thighs, grilled some rib eyes, smoked trout (see below) and for breakfast I used the smoker to bake cinnamon rolls. The picture below is before they rolls were baked. Store bought cinnamon rolls, then mixed about a cup of brown sugar and added cinnamon to taste, Spread the brown sugar and cinnamon, placed rolls and added some more brown sugar and cinnamon to the top of each roll then poured maybe 1/2 of cup sweet cream around the rolls.I forgot to take a picture the baked rolls but they were gooey and good. I have found that I can build a small fire in the campground fire pit, I can slide the smoker back and forth over the fire as needed to maintain the temperature needed. Tomorrow, I am smoking a pork butt and slab of ribs. 1 1 2 Share this post Link to post Share on other sites
Pullstart 62,883 #37 Posted August 26, 2023 I did the rub a few hours ago, and in about 2 the butts go on. I just prepped the smoker. I vacuumed the ashes out, scraped the drippin pan and dumped the catch can in the weeds. I’ve got some Jack Daniels Old No. 7 pellets waiting to fill the hopper for this smoke! I’ve mentioned quite a bit in the Recipes thread, but this Trade East brand Classic BBQ Rub I found is amazing. It’s at the local Gordon Foods Service store and I think it’s their house brand. The sugar granules are HUGE and it is so awesome! I was saddened they don’t have lard for the injection/glaze any more. What’s the world coming to, when you can’t buy lard in a store? 2 Share this post Link to post Share on other sites
Pullstart 62,883 #38 Posted August 26, 2023 8 hours in. The coke injected butts were much juicier than the cider injected after sitting with the rub on them. It’ll be interesting to see the difference in the end. Cherry Coke on the left, cider on the right. Share this post Link to post Share on other sites
953 nut 55,230 #39 Posted August 26, 2023 10 hours ago, Pullstart said: I was saddened they don’t have lard for the injection/glaze any more. What’s the world coming to, when you can’t buy lard in a store? Walmart to the rescue! Wish my computer had the ability to smell them smoking. https://www.walmart.com/ip/Armour-Lard-16-oz-Tub/476700867?wmlspartner=wlpa&selectedSellerId=0&wl13=1217&adid=22222222277476700867_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=aud-1651068664026:pla-294505072980&wl5=9010285&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=476700867&wl13=1217&veh=sem_LIA&gclid=CjwKCAjwxaanBhBQEiwA84TVXGE63LNk-vuUUI4y16uI33JVYZ30NXt5y8hx47YPUlvQF-S8GCvVSRoCqGEQAvD_BwE&gclsrc=aw.ds 1 1 Share this post Link to post Share on other sites
Jayoutdoors 82 #40 Posted August 27, 2023 (edited) I love building and using smokers. My pride was a dual unit on a 21' trailer main smoker was 4' dia 6' long with a slide out wood fired grill that was 3' dia by 5' long. this is a in progress pic of it Edited August 27, 2023 by Jayoutdoors 2 1 Share this post Link to post Share on other sites
Jayoutdoors 82 #41 Posted August 27, 2023 15 hours ago, Pullstart said: 8 hours in. The coke injected butts were much juicier than the cider injected after sitting with the rub on them. It’ll be interesting to see the difference in the end. Cherry Coke on the left, cider on the right. Looking good!! I prefer apple cider vinegar over regular apple cider seem to tenderize the pork better 1 Share this post Link to post Share on other sites
Lee1977 6,659 #42 Posted August 27, 2023 Southern pork BBQ is sort of a combination of grilling and smoking. We use hickory wood that is burned and the red hot coals are then sheveled in under the shoulder or hams being cooked in the BBQ pit. There are several types of BBQ as to type the type of sauce used. In my area North Carolina it's Lexington style vinegar-tomato base. Eastern part of the state is mustard base South Carolina uses mustard base don't know if they are the same. Some. rural fire departments, churches and other originations have large BBQ pits that they use on special occasions to raise money. They usually start in the afternoon and it's an goes on all night Share this post Link to post Share on other sites
Pullstart 62,883 #43 Posted August 28, 2023 Resting in the cooler, then pulling. These were so so juicy! I never even used sauce. Win for the Cherry Coke! 1 3 Share this post Link to post Share on other sites
Pullstart 62,883 #44 Posted September 13, 2023 Trying something new today. I had to try the local chicken competition (the actual chicken market in town) and get some chicken chorizo. I stuffed it inside one of my chickens from butt to neck and rubbed it with another local market’s IPA Beer rub. I don’t even like IPA beer, but this rub is quite amazing. I made a little foil boat and stuck a stick of room temp butter down, more IPA rub, and two halved and cleaned out fresh jalapeños. I’m gonna go out on a limb and say most people at supper tonight won’t complain! We’re smoking at 180 for a couple hours, then 225 to finish at 165 meat temp. 1 1 Share this post Link to post Share on other sites
Sailman 1,291 #45 Posted September 14, 2023 Since this is a grilling, BBQ smoker thread I have something "different to add... I ran sailing charters in the British Virgin Islands for 6 years. One of our favorite stops was on the island Anegada, a remote coral island. The local delicacy served there were local caught lobsters that were then cooked on a 55 gal drum grill. While they lacked the claws of the Maine lobsters, they were huge and slow cooked over the driftwood fire they were incredibly tasty. I knew one of the locals who served jail time.......for murdering a guy who stole from his lobster traps.... 1 2 Share this post Link to post Share on other sites
WHX?? 48,815 #46 Posted September 15, 2023 9 minutes ago, Sailman said: they were incredibly tasty. Yer an @$$ dude posting something like that when I got a plate of beans & wieners in front of me ... 1 Share this post Link to post Share on other sites
Sailman 1,291 #47 Posted September 15, 2023 13 hours ago, WHX?? said: Yer an @$$ dude posting something like that when I got a plate of beans & wieners in front of me ... 1 Share this post Link to post Share on other sites
