Smoked meat forums.

Feb 17, 2024 · 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. 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.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.When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.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 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. Nov 14, 2019 · 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. Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings). Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices. Pat Ham dry, and place on a wire cooling rack, in a foil pan.

All times are GMT-6. This page was generated at 03:19 PM. Working... Yes NoWhen 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...

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. Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! Jun 4, 2014. #1. I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory ...texas smokin. 70% off for inkbird meat thermometer with 2 Probes--$14.99 only. Inkbirdbbq. Jan 11, 2024. 31.All times are GMT-6. This page was generated at 03:19 PM. Working... Yes No

Smokin-It Owners. Group Lead: bmudd14474. 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.

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.

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 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.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...Mixed up simple brine of, 1 cup kosher salt, 1 cup brown sugar, 2 tbl pepper corns, 1 tsp cayenne. Put the fillets in brine for 8 hrs, patted dry and let them air dry for 1 hr, while I got the smoker fired and warmed up. Put a full rack of fillets on at 170 for 2 hrs. Flipped them for another hr. .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...

Birmingham, Alabama. May 12, 2021. #1. Quite pleased with how this came out. Smoked for about 3 hours with lumpwood charcoal and pecan as the smoke source. Seasoning was basic, just salt and pepper. Finished off to 196F internal in the oven. Served with Kentucky black BBQ sauce.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 ... Campfire Steak Strips. Hundreds of smoker recipes and new ones being added every week. You’ve come to the right place for smoked brisket recipes, pulled pork recipes, smoked appetizer recipes and so much more! Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...

Cold smoking at 52-71° F (12-22° C), from 1-14 days. Warm Smoking. Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke. Hot Smoking. Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours.

Nov 22, 2023. #11. I took the turkey to 150℉ in the breast and about 160℉ in the thighs. Off the smoker and into an XL Ziploc bag and then in a cooler with a bag of ice on the bottom and a bag on top... This should chill it down fairly quickly. Tomorrow, it will be deep fried.May 28, 2020 · I used coals from citrus and wet pekan wood chips for the smoke. washed the salt off them under the tap and dried them up with some paper. Smoking: First 2 hours on 65 C (149 F) and a third hour on 75 C (167 F) got to say, it came out amazing! very moist and tender and with a very nice smoky flavor and smell. Nov 20, 2023. #2. If you're not injecting or brining then I would get your favorite poultry rub under the skin for some flavor. At 250* pull the breast at 160* cover with aluminum foil, and let the carryover bring it up to 165*. Also don't expect crispy skin cooking at 250*. Apple wood should be fine.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. 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.Nov 19, 2023 · 2,327. Nov 19, 2023. #1. Bought a small Frick's Hickory Smoked Carver Ham at HEB (the best ham made in my humble opinion) and decided to doctor it up with some cloves, fresh pineapple and Maraschino cherries... Glazed with pineapple juice, dark brown sugar and honey. Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...Dec 22, 2023 · 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. 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.

Making Jerky. 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. Smoking Meat (and …

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10. Knoxville, TN. Dec 20, 2014. #1. So after having success with other items I did my first attempt at smoking ribs. I smoked 4 racks of baby back ribs using the 2-2-1 method at about 225 degrees. The flavor was wonderful but the ribs were tough and rubbery.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 ...Feb 12, 2021 · Smoked for about 6 hours on Weber kettle. Tender, juicy, and rich. Aug 9, 2022 · 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. The World Economic Forum in Davos, Switzerland is a whos-who of political, business and entertainment leaders. Watch out video to get the inside scoop on all the things you didn...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...Forums - Smoked-Meat Forums. Mark Channels Read. What's Going On? Collapse. There are currently 104 users online. 9 members and 95 guests. Most users ever online was …Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve.

The most common temperature range for low and slow cooking is between 225-250°F (107-121°C) and it can take several hours to several days depending on the cut of meat and …Aug 13, 2006 · Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve. 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.Instagram:https://instagram. arbuck seedxm contestsoaps she knows yandr spoilers1989 taylor's version cds 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. penguin odell backpackpuerto rico surf report Smoked Cream Cheese. Thread starter hillbillyrkstr. Start date Dec 26, 2021. Well I haven’t tried many new things in a while as far as smoking goes. I had a buddy over my house and while we were working on the barn he asked me if I... sams hour Sep 14, 2019 · If anyone decides to try this please let me know what you think. Brine recipe (the base): 3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes) 1 cup water. 6 teaspoons salt (regular table salt) 1/2 cup Worcestershire sauce. Picked up some steelhead trout from sam's club the other day. Decided to smoke it today. Rubbed it up about an hour in advance with these 2 rubs. A delicious combo. Onto the smoker at 200 using bear mountain gourmet blend. 2 hours later IT was 150 so I pulled them. Plated with a salad and some quinoa and wild rice. A delicious meal.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.