What's on the smoker today?

[Kaitum]

On this week's episode of Gettin' Learnt with Ricky - converting your regular smoker into a cold smoker. I'm trying my hand at fermented/dry cured meats. I wanted to add some smoke before the drying process so I embraced my inner trailer park roots and gave it a full send. Several good wind gusts and it's still standing.

 

[longbow51]

First brisket. I’ve always been scared to ruin one. It was a little over cooked on the thin end.View attachment 284623

It alway is, that's why the pros trim the thin end. And next time, select for the thickest flat ends. And don't be afraid to trim. Makes great burger/chile.

 

[Wild Bill]

On this week's episode of Gettin' Learnt with Ricky - converting your regular smoker into a cold smoker. I'm trying my hand at fermented/dry cured meats. I wanted to add some smoke before the drying process so I embraced my inner trailer park roots and gave it a full send. Several good wind gusts and it's still standing.

I like it! But... if you want to upgrade from trailer park to the suburbs, Masterbuilt makes an external smoke box that works really well. I've got one and have cold smoked some cheese, eggs, and a couple other things. Works well.

Masterbuilt® Slow Smoker

Masterbuilt makes innovative digital charcoal grills, griddles, electric smokers, propane smokers, combination grill & smokers, fryers and more. For the backyard griller or on-the-go meat smoker, master the art of cooking with Masterbuilt.

www.masterbuilt.com

 

[Kaitum]

I like it! But... if you want to upgrade from trailer park to the suburbs, Masterbuilt makes an external smoke box that works really well. I've got one and have cold smoked some cheese, eggs, and a couple other things. Works well.

Masterbuilt® Slow Smoker

Masterbuilt makes innovative digital charcoal grills, griddles, electric smokers, propane smokers, combination grill & smokers, fryers and more. For the backyard griller or on-the-go meat smoker, master the art of cooking with Masterbuilt.

www.masterbuilt.com

Thanks! I've seen those, I'll give it a shot before I cobble something together next time.

 

[Bigjay73]

Anyone else render the beef fat after trimming a brisket? I am a sucker for smoked beef cracklins, enjoy them almost as much as I do the brisket

 

[Tiredofthebickering]

Anyone else render the beef fat after trimming a brisket? I am a sucker for smoked beef cracklins, enjoy them almost as much as I do the brisket

I think I did once and never ended up using it. I have however saved it for adding it when grinding venison several times and like that very much.

 

[shannerdrake]

Sure does.

I also would add that I like to add that after melting and burning a few blankets over the years, I now start with a fiberglass blanket (cheap on Amazon) then the moving blanket.

That being said, I actually prefer cool weather smokes with my pellet grill because it means more pellets burned and better smoke. I’ve found that pellet smokers/grills struggle in hot weather and/or direct sunshine to maintain lower temps. Mine either burns out or does these wild swings when it’s super hot.

 

[longbow51]

Anyone else render the beef fat after trimming a brisket? I am a sucker for smoked beef cracklins, enjoy them almost as much as I do the brisket

No, but we have a lot frozen, and, from my childhood, love cracklin' bread. Recipes?

 

[Bigjay73]

No, but we have a lot frozen, and, from my childhood, love cracklin' bread. Recipes?

I just cut the fat up into cubes, smoke it for 4 hrs then put it into the oven at 250 until all of the water is out. You can tell its water free when it stops bubbling. I keep the rendered tallow for cooking and season the cracking with whatever rub and eat them with a cold beer. Beef tallow is very handy and yummy as well.

 

[JoltnJoe]

Smoked corned beef for Reuben’s last night!

 

[Bigjay73]

Smoked corned beef for Reuben’s last night!View attachment 285484View attachment 285485

So.....pastrami?

 

[JoltnJoe]

So.....pastrami?

I suppose, not sure what the distinction exactly is. That being said I just call it dang tasty!

 

[Ben Lamb]

Fresh lake trout with apricot wood & a paprika/garlic sugar brine.

Turned out well for my first Mackinaw.

 

[WildWill]

Having some friends over for dinner tonight. Just put on a couple racks of babybacks the brisket flat has been on for hours about to wrap.

 

[WildWill]

 

[Nick87]

View attachment 285876View attachment 285877View attachment 285878

That pic caused me to start singing the Chili's baby back rib song just like Fat Bastard.

 

[WildWill]

That pic caused me to start singing the Chili's baby back rib song just like Fat Bastard.

 

[shannerdrake]

Michigan “wagyu” steaks.

 

[Nick87]

View attachment 285907View attachment 285908View attachment 285909
Michigan “wagyu” steaks.

Never had it, does it meet the hype?

 

[shannerdrake]

Never had it, does it meet the hype?

It is definitely a more tender and richer steak. However, the ribeye had a $50 price tag. If I were a rich man they would fill my freezer. As I am not, I’ll save it for special occasions. This one was a gift from a friend for me 40th birthday.