OK mvscal, now that you're a meat smoker...

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Carson
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OK mvscal, now that you're a meat smoker...

Post by Carson »

Have you tried any of the following?

Pork shoulder/Boston butt
Brined turkey breast
3-2-1 ribs
Chicken wings
A full packer brisket
Rib roast

These are my faves in The Bullet. I also like twice-smoked ham for Christmas.
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Dinsdale
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Re: OK mvscal, now that you're a meat smoker...

Post by Dinsdale »

Whole chickens are the bomb. Give it ~5 hours at 200, and it's fall-off-the-bone shit. One of my favs.

And about any cut of pork, shoulder being awesome.

Don't laugh, but toss some burger patties in for ~1.5 hours, and it pretty good.

Heck, there's no chunk of dead animal I won't stick in the ECB to see what happens.
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mvscal
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Re: OK mvscal, now that you're a meat smoker...

Post by mvscal »

I have done brisket several times but never had a large enough crowd for a full brisket yet. I have some work to do on that. I turned out quite tasty. I like the rub I'm using but I haven't yet hit that silky, buttery perfection that is Texas Hill Country brisket at its finest. That's OK. I'll just keep practicing. I haven't done a pork butt or brined turkey breast, but I did do several brined pork loins (they were on sale so I loaded up) so that's kinda half way between the two.

I may or may not do chicken on the smoker mostly because my grilled chicken on the kettle can't be touched and I give it a little smoke flavor at the end anyway.

I've also done homemade corned beef on the SMC. Bacon will be my next cured meat project.
Screw_Michigan wrote: Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
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Re: OK mvscal, now that you're a meat smoker...

Post by Goober McTuber »

Carson wrote:OK mvscal, now that you're a meat smoker...
mvscal wrote:I turned out quite tasty.
What kind of forum is this?
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schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass

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mvscal
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Re: OK mvscal, now that you're a meat smoker...

Post by mvscal »

Yeah, that probably should have gone to the Yoga forum.
Screw_Michigan wrote: Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
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indyfrisco
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Re: OK mvscal, now that you're a meat smoker...

Post by indyfrisco »

Goober McTuber wrote:
Carson wrote:OK mvscal, now that you're a meat smoker...
mvscal wrote:I turned out quite tasty.
What kind of forum is this?
Seems appropriate.

-missjo
Goober McTuber wrote:One last post...
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Dinsdale
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Re: OK mvscal, now that you're a meat smoker...

Post by Dinsdale »

mvscal wrote:I may or may not do chicken on the smoker

If you don't believe a word I've ever said on any forum (can't say I'd blame you, it's been a wild ride for this kid), believe this one thing...


Try it. I absolutely love that shit. Haven't done one in a while, and now I'm inspired. Brine it, rub it, do whatever. Just hit that 200 shit for a few hours (about 5, depending on bird size... pretty sure you own a thermometer, and bear in mind that the lower the temp, the longer time in the kill-zone, 155-160 is plenty at that temp), and keep the skin oiled (bird skin collects even the smallest traces of soot).

Maybe I'm weird, but that's bird at its finest.

I think I know what I'm cooking this weekend.

And you can't go wrong with pork shoulder. Lends itself well.


Pretty cool there's so many enthusiasts in our little community here.
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Carson
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Re: OK mvscal, now that you're a meat smoker...

Post by Carson »

Going with baby back 2-2-1 ribs for July 4.

Might add chicken wings or thighs in case more people come over.

Smokers are easy:

1. Prep meat.
2. Put meat in smoker and leave it alone (except to wrap in foil if that's part of the recipe).
3. Drink a beer.
4. Repeat Step 3 until meat is done.
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mvscal
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Re: OK mvscal, now that you're a meat smoker...

Post by mvscal »

Carson wrote:Smokers are easy:
Yep. Did a pork butt Sunday. Prepped the smoker Saturday afternoon, so all I had to do was wake up, light the coals, put the meat on and go back to bed for a few hours. Woke up and put on some tenderloins I had cured for some quasi-Canadian bacon. That turned out quite excellent as well.
Screw_Michigan wrote: Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
Carson
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Re: OK mvscal, now that you're a meat smoker...

Post by Carson »

Here's an excellent idea for the smoker:
http://www.smoking-meat.com/august-15-2 ... ulled-pork

I don't add the bacon but this is the best mac & cheese ever. Use parmesan for one of the four cheeses.

Not a bad newsletter to sign up for, and it's free.

I also swear by this pork butt injection:
http://virtualweberbullet.com/pork4.html

The rub's pretty good, too. Chris Lilly is the man. Seven-time world champion.
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smackaholic
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Re: OK mvscal, now that you're a meat smoker...

Post by smackaholic »

When to my sis' house last night for the annual xmas a day late dinner.

My bro in law Mike , who is quite the chef had one of these bad boys fired up on the deck.

http://www.traegergrills.com/

Holy motheroffukkk, this may be the best thing since free internet pron.

He smoked a turkey breast in that thing.

Absolutely. Fukking. Amazing.

As much as I like to hate on a certain U&L state due to the over the top propaganda it receives from a certain poster here, I gotta give it up to them. If the ridiculous OT keeps coming, I just might have to plop down 800 bones for one of these rigs. Smoker perfection, with wood pellet stove ease of use.

Brilliant!!!
mvscal wrote:The only precious metals in a SHTF scenario are lead and brass.
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Dinsdale
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Re: OK mvscal, now that you're a meat smoker...

Post by Dinsdale »

One of my best buddies has had a Traeger for years. Does a pretty darn nice job, but let's not go confusing it with a real smoker or anything.

But turning on a switch and walking away is pretty nice.

Hell, I've been to bars and ordered a burger, and they ask you if you want it from the grill or the Traeger.

They've been around a long time (there's multiple companies making pellet grills around here, Traeger being the innovator). Just took the rest of you a long time to catch on.

Lazy-man's way to smoke meat, for sure. Would take all of the fun out of it for me.
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Re: OK mvscal, now that you're a meat smoker...

Post by Goober McTuber »

Dinsdale wrote:Lazy-man's way to smoke meat, for sure. Would take all of the fun out of it for me.
I think we all understand.
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass

Seems they rather just lay there, get fucked and play victim
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smackaholic
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Re: OK mvscal, now that you're a meat smoker...

Post by smackaholic »

Rack goobs.

And rack Dins for teeing it up that high.
mvscal wrote:The only precious metals in a SHTF scenario are lead and brass.
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