Smoking food

DemonTrich

DemonTrich

In Bloom
Who here is into smoking food? I went from a small pitt boss smoker to a much larger smoker after 1yr. I run a pitt boss pro 860 and absolutely LOVE it.

I smoke everything, packer briskets (on deck this spring), bone in pork shoulders, 1/2 chickens, sausages, veggies, pork tenderloins, beans, mac n cheese.

I have a lot of recipes that I'm tweaking to always make a better end meal. Then the left overs get vac sealed and tossed in the deep freezer. 20220912_070344.jpg 20220912_171158.jpg 20220729_164326.jpg 20211021_165957.jpg 20211021_170006.jpg 20210830_164856.jpg 20210531_155642.jpg 20210531_170131.jpg 20210407_163806.jpg 20210407_075751.jpg
 
Rozgreenburn

Rozgreenburn

"The Philosopher, is Stoned"
Nice set up! We live in the forest and so we do things our way. Once a stove goes bag, we drag it outside, where I convert it into a hillbilly smoker!
My favorite thing to smoke is a farm raised duck. Lay 3 slices of bacon over the breast, and smoke. Tastes rather like prime rib!
Just the wife and I now, so when I feel the urge to fire up that big smoker, I end up making quite a few heat and eat meals that go directly to the freezer.
I hope you'll post more pics and ideas here, you've got me thinking about smoking now!
 
DemonTrich

DemonTrich

In Bloom
Here's a 15lb packer brisket I did before July 4th. 1st brisket ever, it was T H E BEST brisket I've ever eaten! 18hr cook iirc. Wrapped at 165* IT, then finished to an IT of 205*. I've been on the hunt for another brisket to smoke, but no luck. Local store had 10x "flats" in, not packer briskets (point and flat).

Everything in that freezer went into the garbage. My kid left the door open overnight. I don't cook or serve questionable food.
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DemonTrich

DemonTrich

In Bloom
Lol!

My entire block smells like a bbq joint when I have stuff smoking. I'm tempted to snatch 1 of the 2 briskets left. I'm too cheap to pay $$ for Angus brisket. BUT if you F up the brisket, there are many ways to salvage the meat. Put it in chili, or make a roast out of it.
 
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Freedomfarmer420

In Bloom
Man I love grilling out. I used to do it alot more but now since it's just me I rarely do it anymore. I even loved building them trying different styles. I would binge watched the grilling comps on TV and seeing how the pros do it like Myron mixom, tuffy stone, harry sou and others. Screenshot_20240409-162612.png Screenshot_20240409-162602.png Screenshot_20240409-162553.png Screenshot_20240409-162528.png Screenshot_20240409-162540.png heres some I built and sold. I still have and use the barrel smoker
 
DemonTrich

DemonTrich

In Bloom
There's lots of uses for a failed brisket. If it's not cooked enough, fully slice brisket, place full meal servings in a vac seal bag. Add 1/2 - 1 tablespoon of beef tallow (brisket trimming fat that's rendered down in a seperate pan while your brisket smoked (always save the tallow!)). Vac seal and freeze. When you want a meal, toss in a SV bath or on stove tip in a pot of water. Reheat to desired doneness. You can do this with the entire brisket.

Or

Cut into cubes, place in vac seal bag, add tallow, seal up and place in freezer. Reheat in vac seal bag until warm or hot, add to pot of chili. The smoky brisket will now make your pot of chili taste like smoked chili.

Cut a big portion of the brisket (messed up cook), add to crock pot, add pot roast sauce and veggies, place on medium for 4hrs. Perfect smoked pot roast.

The ONLY thing I do my briskets is this....
250* pit temp
The morning of smoking,
Trim fat, leave 1/4" on bottom. Trim so it's nice and smooth, NO 90* edges (those will burn).
Save ALL fat trimmings and into disposable pan.
I use course ground pepper, salt, and a little brisket rub.
Fat down, point twords heat-box.
4 temp probes (2 in point, 2 in flat)
Pull at 165-170*it
Drizzle melted tallow over brisket
Wrap in butcher peach paper (there's a trick to this) mist paper with apple juice to help paper fold around brisket. Wrap tightly.
Back on until 205*-210*it

Put in a cooler or oven to rest. Up to 10hrs, minimum of 3 for optimal results.
 
Psychobilly

Psychobilly

đŸ§€Muenster
DemonTrich said:
There's lots of uses for a failed brisket. If it's not cooked enough, fully slice brisket, place full meal servings in a vac seal bag. Add 1/2 - 1 tablespoon of beef tallow (brisket trimming fat that's rendered down in a seperate pan while your brisket smoked (always save the tallow!)). Vac seal and freeze. When you want a meal, toss in a SV bath or on stove tip in a pot of water. Reheat to desired doneness. You can do this with the entire brisket.

Or

Cut into cubes, place in vac seal bag, add tallow, seal up and place in freezer. Reheat in vac seal bag until warm or hot, add to pot of chili. The smoky brisket will now make your pot of chili taste like smoked chili.

Cut a big portion of the brisket (messed up cook), add to crock pot, add pot roast sauce and veggies, place on medium for 4hrs. Perfect smoked pot roast.

The ONLY thing I do my briskets is this....
250* pit temp
The morning of smoking,
Trim fat, leave 1/4" on bottom. Trim so it's nice and smooth, NO 90* edges (those will burn).
Save ALL fat trimmings and into disposable pan.
I use course ground pepper, salt, and a little brisket rub.
Fat down, point twords heat-box.
4 temp probes (2 in point, 2 in flat)
Pull at 165-170*it
Drizzle melted tallow over brisket
Wrap in butcher peach paper (there's a trick to this) mist paper with apple juice to help paper fold around brisket. Wrap tightly.
Back on until 205*-210*it

Put in a cooler or oven to rest. Up to 10hrs, minimum of 3 for optimal results.
Click to expand...
I'd use that fat as bread dip. The amount of flavor that would have in it....
 
DemonTrich

DemonTrich

In Bloom
You can always use the extra tallow to fry foods iv vs buying veg/peanut oil. Save and strain ALL your bacon fat (freeze). Use this instead of butter for omelets, eggs, burgers (waygu needs a little extra fat)

I'd suggest a grinder (LEM is one of the best budget grinders). Grind all your brisket meat trimmings. Add desired ratio of fat (here's where math comes into play). Make burgers, meatloaf, or meatballs.

I/we always found uses for leftover specials or trimmings. Take baked potatoes.... we saved all baked pots from the night before in the cooler. For breakfast, I/we would cube the leftover baked potato (1/4"-1/2" cubes) and deep fry them. You get country potatoes (C-pots).
 
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rkymtnman

In Bloom
this thread has me drooling like homer simpson. lol

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Freedomfarmer420

In Bloom
If u can and have the room but directly from a ranch. Its alot cheaper don't have all that preservatives and the meat quality and flavor are way better than store bought. I usually get 1/4 side of beef. Its enough to last a little over a year. An for pork u can get different breeds of pigs that have different taste. And for chicken try getting french bresse chickens the taste is superior to store bought. Or raise your own chickens, that's what I do. Plus u get fresh tasty eggs.
 
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