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Thread: Anyone Here Smoke Their Own Meat?

  1. #46
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by lucafen4 View Post
    hijacking this thread for a moment.... I've got it narrowed down to these two purchase options:

    This one is routinely on the top of 'best smoker's under $500' lists. I've been through at least 10 rating sites and it's #1 or #2 on all of them.
    https://www.homedepot.ca/product/weber-smokey-mountain-22-5-inch-charcoal-cooker-smoker-in-black/1000689256



    The second:
    https://www.walmart.ca/en/ip/akorn-kamado-smoker-and-grill-black/6000198994583

    This one routinely gets rave reviews, especially for being an affordably Kamado. Rare to find one for under $500... most seem to be $900 or more. I think with this I would give up a bit of smoking capability vs. the weber, but the thing this has going for it is that it gets up to 700 degrees. The selling point here, is with the wife - Pizza's.

    I think I'm leaning Kamado here... Just gotta bring this Championship home so there's no conversation on the cost
    The Ceramic ones are apparently AMAZING in the winter as they don't lose their heat that quickly. Another bonus on that style.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  2. #47
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by 2014olympicgold View Post
    The Ceramic ones are apparently AMAZING in the winter as they don't lose their heat that quickly. Another bonus on that style.
    On Van Isl. we have rather mild winters as well... so I should get minimal heat loss comparatively. I think I'm pretty set on the Kamado. I like the versatility.
    Follow me on twitter: @doylelb4

  3. #48
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by lucafen4 View Post
    On Van Isl. we have rather mild winters as well... so I should get minimal heat loss comparatively. I think I'm pretty set on the Kamado. I like the versatility.
    Do it Do it Do it Do it.

    I'm just kinda running into the issue of physical length of the smoker I have. I want to do ribs, but I'm kinda at the point where I wanna do a lot, then freeze it. ANd my Smoker is just enough to get a small amount of leftovers lol.

    Either I gotta start smoking bad food to lower what people eat, or do it in secret.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  4. #49
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by 2014olympicgold View Post
    Do it Do it Do it Do it.

    I'm just kinda running into the issue of physical length of the smoker I have. I want to do ribs, but I'm kinda at the point where I wanna do a lot, then freeze it. ANd my Smoker is just enough to get a small amount of leftovers lol.

    Either I gotta start smoking bad food to lower what people eat, or do it in secret.
    First thing I'll have to do is fire it up to 700 for pizza. That'll get my wife on board. I think that's the key. make sure she's in love too/first.
    Follow me on twitter: @doylelb4

  5. #50
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    Default Re: Anyone Here Smoke Their Own Meat?

    I'm soaking my brisket in water right now. The recipe I'm following says it's for pulling any of the salt that's in the meat, and I need to replace water every few hours.

    Clocks set for tmo, waking up at like 7am to start moving. Pull the smoker from the crawl space, get the coffee going, hoping to get the meat going at like 8-ish. 1hr15min/lb, should be 6-7hrs cooking, so around 3 I should be pulling it off.

    I hope so much this is at least edible, like, 1 week of prep for poor food is my biggest fear.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  6. #51
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    Default Re: Anyone Here Smoke Their Own Meat?

    Well, here's some shots of my weekend.

    - Friday, soaked my cured brisket from 6am Friday to 7am Saturday
    - Got it out of the fridge, let it get to room-ish temp, rubbed some mustard as binder on it, seasoned heavily. Let it sit for 10minutes each side before moving it to really get the meat to soak in the seasoning.
    - While that was going, got the smoker running
    - Through the Brisket on at roughly 8:30am
    - Set the thermometer in it and let it do it's thing till 165F.
    - I was expecting it done around 1:30pm, ended up done around 12pm actually
    - Pulled it off, let sit for a few hours. Sliced a bit off to taste. Oh my it was goooood. Bit salty though
    - However, I forgot to get fresh rye bread! So for dinner Saturday, I made some wings and drumsticks. The drumsticks were really good, the wings I messed up.
    - Sunday, 3:15pm. Start steaming the brisket. Keeping an eye on the amount of water so it doesn't run dry.
    - 5pm, pull it off. Let sit for a bit. Sliced it up for everyone.
    - 5:15pm, I'm in heaven.
    Attached Images Attached Images
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  7. #52
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by 2014olympicgold View Post
    Well, here's some shots of my weekend.

    - Friday, soaked my cured brisket from 6am Friday to 7am Saturday
    - Got it out of the fridge, let it get to room-ish temp, rubbed some mustard as binder on it, seasoned heavily. Let it sit for 10minutes each side before moving it to really get the meat to soak in the seasoning.
    - While that was going, got the smoker running
    - Through the Brisket on at roughly 8:30am
    - Set the thermometer in it and let it do it's thing till 165F.
    - I was expecting it done around 1:30pm, ended up done around 12pm actually
    - Pulled it off, let sit for a few hours. Sliced a bit off to taste. Oh my it was goooood. Bit salty though
    - However, I forgot to get fresh rye bread! So for dinner Saturday, I made some wings and drumsticks. The drumsticks were really good, the wings I messed up.
    - Sunday, 3:15pm. Start steaming the brisket. Keeping an eye on the amount of water so it doesn't run dry.
    - 5pm, pull it off. Let sit for a bit. Sliced it up for everyone.
    - 5:15pm, I'm in heaven.
    That looks good... Well done.
    with the salt.
    two potential solutions
    1. less salt in your dry rub
    2. The brisket was injected with salt before purchase - yes places do this.
    - soak in water for 12 hours before cooking. The water will extract the extra salt.
    Follow me on twitter: @doylelb4

  8. #53
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by lucafen4 View Post
    That looks good... Well done.
    with the salt.
    two potential solutions
    1. less salt in your dry rub
    2. The brisket was injected with salt before purchase - yes places do this.
    - soak in water for 12 hours before cooking. The water will extract the extra salt.
    I had it soaking for 24-25hrs before hand. I had it curing for like 8 days with the rub and curing salt. I almost need to do 2 more to test if it's the curing time, amount of salt in the rub (including curing salt), or maybe I gotta soak it for even longer.

    As for the butcher injecting salt. He brought it out in the vacuum sealed packet, then he cut it to the amount I wanted. Would the butcher inject it or would the ppl he bought it from inject it?
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  9. #54
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    Default Re: Anyone Here Smoke Their Own Meat?

    So over the weekend I smoked a 6lb prime rib. OHHH lordy. Was it good.

    -I first had it patted dry, then lightly oiled and s&p'd up for a few hours.
    - In my food processor, I mixed in equal parts fresh sage, thyme, and rosemary. Added a few cloves of garlic, then some oil. Mixed it all up. Then coated the prime rib with the mixture.
    - Smoked for 3-4hrs (can't remember), at 250F
    - Once it hit 120F internal temp, I pulled it off the smoker.
    - In the final 20minutes of smoking, I fired up the BBQ to the highest temp
    - Seared the prime rib to get a nicceee crust on it.
    - Let rest for 20-30minutes, and it ended up a nice medium rare.

    I had a pan under the prime rib to try and catch any drippings to make a au jus. I ended up making like a merlot au jus because there wasn't a whole lot of drippings. It was alright. Wasn't my favourite. But I did make a Horseradish Mayo that was a massive hit.

    Mayo, horseradish, lemon juice, and lemon zest. The lemon zest was keyyyy. It was delicious.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  10. #55
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    Default Re: Anyone Here Smoke Their Own Meat?

    Well, it's summer time. And BBQs are starting to happen and I've already been contracted to cook some briskets.

    First ones on July 6th for 50 people.

    0.33lbs per person = 16.5lbs of cooked meat, ~50% cooks off, so raw meat is gonna be roughly 33lbs. So I'm gonna need to cook 2 briskets it seems.

    Gonna make it a montreal smoked meat. So gotta start curing it prolly June 28th. So gotta order it prolly Jun 21st. BBQ is a saturday, which means my Friday is gonna be cooking. Already got a second smoker lent to me to deal with this.

    2 smokers, hopefully good weather, and hopefully nothing crazy in timing. If I can get it on at 8am, and they're done by 5-7pm, I'll be happy. It's gonna be the steaming the next day that'll be pretty hard.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  11. #56
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    Default Re: Anyone Here Smoke Their Own Meat?

    Man, just found this thread. I'll echo the amazingribs website - it's my go to.

    If anyone wants to do this kind of stuff on a budget, you can smoke meat with only a standard Weber bbq. Amazingribs lays out the 'snake' method of smoking on a Weber charcoal grill, and I've successfully done ribs a bunch of times and a couple overnight 16 hour brisket smokes. Key is a two zone (one probe in the meat and one in the bbq) wireless thermometer that'll alert you if the temp falls out of a certain range.

    Thanks for the pics - inspiring stuff.
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    Start 3/3/3/5/2

    C: Kopitar, P. Suter, Carlsson (p), Lundell (p), Norris
    LW: B. Tkachuk, Stutzle (c), Colton (c), Ehlers
    RW: Rantanen, Caufield (lw), Svechnikov (lw), Foegele (lw)
    D: Dahlin, Andersson, Chychrun, Montour, Sanheim, Matheson, Faber (p)
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    IR: Fantilli, Sergachev, Jeannot, Ingram
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  12. #57
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    Default Re: Anyone Here Smoke Their Own Meat?

    Quote Originally Posted by 2014olympicgold View Post
    I had it soaking for 24-25hrs before hand. I had it curing for like 8 days with the rub and curing salt. I almost need to do 2 more to test if it's the curing time, amount of salt in the rub (including curing salt), or maybe I gotta soak it for even longer.

    As for the butcher injecting salt. He brought it out in the vacuum sealed packet, then he cut it to the amount I wanted. Would the butcher inject it or would the ppl he bought it from inject it?
    You could go with less curing time. I cured a MSM brisket 5 days and it was cured through. Not sure you'd get any more concentration from days 5-8 but if you are its definitely part of the saltiness problem. I suspect you could cure for less than 5 days but i haven't done MSM again.

    Pics do look great though.
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    12 Team, H2H, Keep 10
    Daily Starts: 3C, 3LW, 3RW, 5D, 2G

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    C: Tavares, Malkin, Johansen, Couture
    LW: Schenn (C), Kreider, Skinner, Kane
    RW: [B]Kucherov, Seguin (C), Wheeler, REinhart (C), Ehlers (LW)
    D: Byfuglien, Provorov, Giordano, de Haan, Phaneuf
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  13. #58
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    Default Re: Anyone Here Smoke Their Own Meat?

    BBQ'd some ribs last night.

    Had a tin throw away pan on the one half of the BBQ filled with water, set those burners on high, other side off. Makes the grill ~300F, and I had a rub on the ribs. Every like 10min I sprayed them with a cider spray (apple juice, apple cider, whiskey, woshtershershersher sauce, salt, water, and something else). Then when those were cooking, I made a BBQ sauce. Molasses, honey, brown sugar, chili powder, cayenne, mustard, woshtershershersher sauce, garlic powder, then once that's all melted, ketchup.

    The BBQ sauce was basic but good. Ribs could have been a bit more "fall off the bone" though. Still, for 1hr-1.5hrs, it was good.
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  14. #59
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    Default Re: Anyone Here Smoke Their Own Meat?

    Ok so I know this isn't smoking recipe, but I made it for pulled pork which I smoked. Soooo here it is:

    Jalapeno Mustard Sauce:
    -3/4cup distilled white vinegar
    -1/2cup of Beef/Chicken stock
    -1/2cup of finely chopped onion
    -1/4cup of minced jalapenos.
    -1/2cup Dijon mustard (I used grainy dijon, and it looked amazing)
    -1/4cup honey mustard or brown deli-style mustard
    -1/4cup corn syrup, or to taste
    -2tablespoons molasses
    -1/2teaspoon of coarse salt and pepper
    -1/4teaspoon cayenne

    Combine all in a pot, heat on high and bring to a boil, let simmer for 10minutes. I wanted more of a BBQ thick sauce consistency so I did this 10minutes, but went to 20minutes, then added a teaspoon of cornstarch mixed with equal parts water to make mixing it in the sauce easier.

    I didn't add in the jalapeno seeds and it was not spicy for me. I eat hot wings, so maybe if you're a mild person, this might have been enough of a kick for you.

    This stuff was GOOOD
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


  15. #60
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    Default Re: Anyone Here Smoke Their Own Meat?

    Did some Montreal Smoked Meat on Saturday for a family friends Bday party this upcoming Saturday

    Started with 34lbs of Brisket.
    Trimmed and cured for a week.
    Rinsed and soaked in water for over 24hrs.
    Woke up 530am Saturday
    Mustard as a binder, through the rub on there.
    On the smoker at 7am
    Done smoking at 11:30am
    Cut a bit off the tip, tasted so good. No "too salty" taste like last time.

    I have the recipe if anyone cares for it

    IMG_20190622_093526.jpgIMG_20190622_123045.jpgIMG_20190627_192745.jpgIMG_20190629_101656.jpg
    12 Team, H2H, Keep 6 (in Bold)
    G, A, Pts, PPP, FW, SOG, Hits, Blocks
    W, Saves, S%, GAA, Game Started
    2C, 2LW, 2RW, 4D, 1Util, 2G, 5BN, 2IR, 1IR+, 1NA

    C: Horvat, Trocheck
    LW: J. Robertson, Byfield (C), Guenther
    RW: Pavelski (C), Giroux (C), Svechnikov (LW)
    D: Fox, Makar, Bouchard, Morrissey, Gudas
    Util: Meier (LW, RW)
    G: Oettinger, Georgiev, Samsonov, Woll


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