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Author Topic: Smoked Meat  (Read 2641 times)

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Offline K-Guy

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Smoked Meat
« on: December 09, 2019, 09:14:13 AM »
So Sunday morning I get up and it's 6F outside. What to do, I have a couple of small pork steaks I picked up last week when I thought I'd be on my own for supper, I decided to smoke them. One I seasoned with my standard Goya Adobo and the other liberally with Weber Asian Garlic Rub.


 


 
Goya seasoned on the left.
Now by the time I put them on to smoke the temp was up to 31F.
They turned out great, my family all thought they tasted good but I was disappointed because the Weber rub didn't really come through. FYI it is great on the grill, just not for smoking.
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Offline Magicman

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Re: Smoked Meat
« Reply #1 on: December 21, 2019, 06:45:18 PM »
I wish that I had taken pictures but the last two times that I smoked chicken wings it has been on the grill.  I first got them sizzling hot over the burners then piled them up one end and left the burner on low on the other end.  Added some Oak chips to the tray over the burner and let it happen.  OK, I'll take pictures next time.  ;D
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Offline K-Guy

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Re: Smoked Meat
« Reply #2 on: March 30, 2020, 10:02:34 AM »
Using the BBQ grill has gin problems smoking if there is too much wind so I got this from Masterbuilt's website. Refurbished $67 including shipping. I tried it out yesterday and it works much better than the grill even when it's snowing.

 
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Offline Raider Bill

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Re: Smoked Meat
« Reply #3 on: March 30, 2020, 11:08:24 AM »
You can smoke with a normal grill but the right tool sure makes things easier.
Master built is a very popular smoker. I got my Son one for Christmas.
The First 60 some years of childhood is always the hardest.

Offline Magicman

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Re: Smoked Meat
« Reply #4 on: March 30, 2020, 05:07:25 PM »
I have smoked "landing gear" on the grill twice during the past few weeks but I keep forgetting to take a picture.  ::)
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Offline samthesham

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Re: Smoked Meat
« Reply #5 on: April 10, 2020, 05:10:21 PM »
I use a pellet grill for bbq smoking & a Weber kettle for grilling. I had an offset wood smoker that worked great except I never accomplished the art of heat control. I had to baby sit it the complete cooking time to maintain a semi close temp I wanted. The pellet grill works great for maintaining the temperature. I can mow the grass for an hour or so without any worries about temperature..
For the Weber I just purchased a Vortex & it is amazing. Been reading about them for quite a while & wished I had bought it years ago. Anyone use the Vortex?


 

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Re: Smoked Meat
« Reply #6 on: April 10, 2020, 05:19:51 PM »
 

 
I got after a tough ole bird this morning, almost gave me a slip, but I caught him trying to hide underneath the grill where he thought that I would not look.  :o


 
So instead of going under the grill.....he went in.  ::)
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Offline K-Guy

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Re: Smoked Meat
« Reply #7 on: April 13, 2020, 08:11:22 AM »
We lost power on early Friday morning or Thursday night and didn't gt back till 4 pm Sunday but we did 14" of snow. So, Easter dinner was Turkey cooked on the grill. I think it turned out pretty good and the family agreed. 

ps the dog loved the giblets.  ;D


 
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Offline Chuck White

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Re: Smoked Meat
« Reply #8 on: April 13, 2020, 08:34:02 AM »
Looks like some real good eatin'!  digin_2
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Offline Raider Bill

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Re: Smoked Meat
« Reply #9 on: April 13, 2020, 08:37:30 AM »
I use a pellet grill for bbq smoking & a Weber kettle for grilling. I had an offset wood smoker that worked great except I never accomplished the art of heat control. I had to baby sit it the complete cooking time to maintain a semi close temp I wanted. The pellet grill works great for maintaining the temperature. I can mow the grass for an hour or so without any worries about temperature..
For the Weber I just purchased a Vortex & it is amazing. Been reading about them for quite a while & wished I had bought it years ago. Anyone use the Vortex?

(Image hidden from quote, click to view.)

Tell me more about this vortex!
The First 60 some years of childhood is always the hardest.

Offline Sedgehammer

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Re: Smoked Meat
« Reply #10 on: April 13, 2020, 11:28:39 AM »
 

 

 



 

First brisket we've ever smoked. We bought a camp chef pellet grill last fall. That's a brisket from our own grass fed cow. A little over 9 lbs. Marinated it starting Friday. Put it on the smoker at 7:45 am Easter morn. 4:15 pm it was 196. Let it sit to almost 5 pm. Was one of the better brisket's we ever ate. Company said same. None of even used BBQ, although it was on the table. I'll change up marinade next time a wee bit. Cooked half of the time with mesquite, then switched to apple, cherry, maple blend.

Offline K-Guy

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Re: Smoked Meat
« Reply #11 on: April 13, 2020, 03:50:52 PM »
Looks mighty good SH

I like to inject a beef au jus and then use a savory rub on the outside, for beef I've only used hickory so far. 
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Offline sawguy21

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Re: Smoked Meat
« Reply #12 on: April 14, 2020, 10:32:59 PM »
I'm coming to Oklahoma for dinner! That looks really good.
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Re: Smoked Meat
« Reply #13 on: June 01, 2020, 11:41:13 AM »
I did some chicken legs and thighs with Applewood yesterday. It turned out pretty good but I prefer pork or beef on the smoker. I seasoned it by injecting a herb and garlic marinade but didn't do anything to the outside. I wanted to see how the smoke tasted on the bird.



 
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Offline Sedgehammer

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Re: Smoked Meat
« Reply #14 on: June 01, 2020, 08:45:39 PM »
I had posted this in the quarantine supper thread, as these were found at the bottom of the freezer from a cow we butchered almost 4 years ago and we smoked them. 45 minutes with a 50/50 of hickory and cherry rum pellets, then seared the one side before serving. They were exquisite. I only heavily salted them, as I've found nothing else compares. I forgot to take after pics, sorry. The couple we had over wants me to cook them for his birthday party next month. He always has a all out extravaganza for his birthday.



 

Offline Raider Bill

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Re: Smoked Meat
« Reply #15 on: June 02, 2020, 08:40:53 AM »
What is the orange looking stuff?
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Re: Smoked Meat
« Reply #16 on: June 02, 2020, 08:53:17 AM »
Grass fed based fat. 

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Re: Smoked Meat
« Reply #17 on: June 02, 2020, 08:55:05 AM »
Hmmm. Mine doesn't do that. The fat is darker than normal but not orange.
I was thinking you had some trick using peaches..
The First 60 some years of childhood is always the hardest.

Offline Texas Ranger

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Re: Smoked Meat
« Reply #18 on: June 02, 2020, 11:03:56 AM »
Grass fed based fat.
My doctor tells me human fat is that color.  Hmmmm :P ???
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Re: Smoked Meat
« Reply #19 on: June 02, 2020, 11:45:42 AM »
Sedgehammer:  You raise some Dang fine cattle.  I'll take that fat marble (or should I say fat marvel!) every time. Looks fantastic.

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Re: Smoked Meat
« Reply #20 on: June 05, 2020, 08:51:34 AM »
What is the orange looking stuff?
 The fat on Jersey cattle tend to have that color, not known for beef but what I've eaten was fine.
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Offline Don P

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Re: Smoked Meat
« Reply #21 on: June 05, 2020, 09:16:52 AM »
Oh the thought came and went while we were talking this morning Stan (over my static phone line, dang rain) eastern hophornbeam is another good wood to try, it resembles hickory smoke. If the coffeetree doesn't work out there might be another smoking report :D
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Re: Smoked Meat
« Reply #22 on: June 05, 2020, 10:07:47 AM »
@BradMarks she was a Kerry. Irish dual purpose breed
@gspren Jersey are actually a very well marbled dairy breed. Better then many a beef. High fat content milk typically crosses over to higher marbled meat
@Raider Bill I cannot then say it's just because they are geass fed . It might be a combination of breed and diet. A red Angus goes to the butcher in July, so we'll see guess. 

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Re: Smoked Meat
« Reply #23 on: June 05, 2020, 10:33:02 AM »
I steer before last we did was red Angus but his fat wasn't like that.
I'm sure your cattle graze on better grass than what mine do.

 

 
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Re: Smoked Meat
« Reply #24 on: June 05, 2020, 11:54:25 AM »
Do you grain also?
Ours get just a 2 hand cupped in the am fir salt, minerals and diatomaceous earth. 4 grained, soy with some molasses 

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Re: Smoked Meat
« Reply #25 on: June 05, 2020, 12:07:31 PM »
Nothing but grass and hay.
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Re: Smoked Meat
« Reply #26 on: June 05, 2020, 01:48:46 PM »
Hay might be. It's a no, no for grass fed at least 60 days prior to butchering. 

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Re: Smoked Meat
« Reply #27 on: June 05, 2020, 02:02:23 PM »
Hay might be. It's a no, no for grass fed at least 60 days prior to butchering.
Didn't know that. We try to get them in solitary and grain before the deed but I have to rely on the farmer who isn't really all that motivated.
Mostly he just gets up one day and that's the day they go.
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Offline gspren

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Re: Smoked Meat
« Reply #28 on: June 05, 2020, 02:20:37 PM »
  I've bought/eaten several dairy and dairy cross steers and no complaints on any but the only one we saw the bright yellow fat on was a Jersey that was grain and pasture raised. The local butcher said that's common on Jersies.
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Re: Smoked Meat
« Reply #29 on: July 27, 2020, 09:27:55 AM »
This weekend I tried pork belly in the smoker.  The cherrywood didn't really give it much smoke but it turned out pretty good. 

 

 

 
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Offline Texas Ranger

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Re: Smoked Meat
« Reply #30 on: July 27, 2020, 06:24:35 PM »
A 3 x4 black iron nipple with caps on the end, with a 1/4 inch drilled in one end, on the burner of a grill gets all the smoke I need.  Mesquite my favorite.
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Re: Smoked Meat
« Reply #31 on: July 28, 2020, 08:41:31 AM »
We got a Master Built smoker a couple weeks ago.  It rocks!!  Smoked some pork chops the other night.  They were great.  Brats, polish sausage, a ham, chuck roast.  All good.  I need to make ironwood (hophornbeam) chips to try.   
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Re: Smoked Meat
« Reply #32 on: July 28, 2020, 01:56:12 PM »
A 3 x4 black iron nipple with caps on the end, with a 1/4 inch drilled in one end, on the burner of a grill gets all the smoke I need.  Mesquite my favorite.
Give a short description of how you use it, such as shavings or chunks, damp or dry, etc.
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Re: Smoked Meat
« Reply #33 on: July 28, 2020, 03:14:54 PM »
I use chunks that fit, naturally, and dry or wet never made a difference, to me.  It is just my low tech method.  It is basically a flavor thing, not a smoker.
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Re: Smoked Meat
« Reply #34 on: August 06, 2020, 07:25:25 PM »
We had a leftover piece of steak that didn't get cooked the other night, so I decided to smoke it.  It turned out fantastic and my son agrees. 




 

 
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Offline Walnut Beast

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Re: Smoked Meat
« Reply #35 on: November 29, 2020, 10:48:52 PM »
 

 

 Cookshack gets the job done perfect every time 

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Re: Smoked Meat
« Reply #36 on: November 30, 2020, 01:28:40 AM »
 

 Done. Smoked with apple wood

Offline Raider Bill

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Re: Smoked Meat
« Reply #37 on: November 30, 2020, 09:06:11 AM »
Love my Cook Shack!
Mines a older one like yours. Next size up in black.
The First 60 some years of childhood is always the hardest.


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