The BBQ and Smoking Thread

[gwill]

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Looking to buy my father an electric smoker for his birthday, seems to come down to Masterbuilt or Bradley; any hard recommendations or just choose between auto feed vs. manual feed for the wood?

I'd skip both options. Bradley's if you use the pucks become super expensive as their discs cost more then wood pellets. I started with a master built propane smoker many many years ago. It will work well but I found the temperature to fluctuate way too much. Too many flare ups and inconsistent temperatures.

If your goal is a vertical style smoker to try out I'd look at the Pitt bosses. They have some awesome styles with glass doors on the front and with electric options that hold the temperature much better. I havent checked pricing but I'd guess the costs between them are fairly similar.

[ExtraSlow]

Masterbuilt electric smokers are okay. Super simple easy. Holds temps pretty stable. I have two of em.

[ThePenIsMightier]

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Masterbuilt electric smokers are okay. Super simple easy. Holds temps pretty stable. I have two of em.

And yet you were still out eating a late lunch at Stockman's?

[ExtraSlow]

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And yet you were still out eating a late lunch at Stockman's?

I wasn't.

[ThePenIsMightier]

Wow. I should've taken a picture then. I don't know you but a guy who looked precisely like that guy in the "Hire Me" t-shirt was there this afternoon.

[speedog]

Well, the slow roasted clod was as good as any brisket my wife has made. Fall apart, no knife needed, will buy and cook again.

Next up will be some of those huge AAA flank steaks I also saw when I bought the clod. Flank steak done the right way is so wonderful as well.

[TurboMedic]

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Finally get to test it my Fireboard

Attachment 86487

Attachment 86488

Love mine, absolutely follow the instruction of establishing your temp or just above first, then letting it fall and having the drive take over. Also, in the app limit your fan speed to 50% or less. 100% overshoots every time without fail.

[ExtraSlow]

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Wow. I should've taken a picture then. I don't know you but a guy who looked precisely like that guy in the "Hire Me" t-shirt was there this afternoon.

Must have been a movie star. I was nowhere close.

Good tips on the clod @speedog . I'll try that out.

[Buster]

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Love mine, absolutely follow the instruction of establishing your temp or just above first, then letting it fall and having the drive take over. Also, in the app limit your fan speed to 50% or less. 100% overshoots every time without fail.

good tip on the 50% thing. It overshot by about 20-30 degrees the first time. I usually just let it do its thing and it settles in. Very, very stable temps so far. And the app and general hardware are the best I've seen in the category.

[KPHMPH]

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Finally get to test it my Fireboard

Attachment 86487

Attachment 86488

This yard, epic.

Full jealously here.

[Tony2]

Another Brisket over the Canada Day Weekend, 16 Pound Prime from Costco, trimmed roughly 1 1/2 lbs of fat off (Mainly just the hard stuff which won't render). Injected with Kosmos / Beef Broth, a simple rub of Salt Pepper and Garlic Powder. I used Lumberjack Mesquite Pellets in my Traeger for the first time, they are supposed to be 100% the actual wood labeled, no fillers, oil flavours, etc. It maintained temp good, I don't know if it had any more smoke flavour per-say, but I did notice way less sawdust in the bag vs the competition.

Put fat side down on the Traeger (To protect the meat from the heat source) at 180 degrees for 7 hours, then bumped up to 250 until the point was just over 200 and the flat was just under (I find when the flat starts getting over 200 it starts drying out) which took approx another 7 hours. The whole process it was unwrapped.

When I puled off the smoker I double wrapped in heavy duty foil, then wrapped in a towel, then placed in an empty cooler to rest for a few hours.

Turned out very good, nice smoke ring, good flavour and moist! I separated the Point and the Flat when slicing it as the grain runs differently between the two and you always want to cut meat against the grain. (Also I am aaving a couple of flats for Burnt Ends at a later date)

[Buster]

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Another Brisket over the Canada Day Weekend, 16 Pound Prime from Costco, trimmed roughly 1 1/2 lbs of fat off (Mainly just the hard stuff which won't render). Injected with Kosmos / Beef Broth, a simple rub of Salt Pepper and Garlic Powder. I used Lumberjack Mesquite Pellets in my Traeger for the first time, they are supposed to be 100% the actual wood labeled, no fillers, oil flavours, etc. It maintained temp good, I don't know if it had any more smoke flavour per-say, but I did notice way less sawdust in the bag vs the competition.

Put fat side down on the Traeger (To protect the meat from the heat source) at 180 degrees for 7 hours, then bumped up to 250 until the point was just over 200 and the flat was just under (I find when the flat starts getting over 200 it starts drying out) which took approx another 7 hours. The whole process it was unwrapped.

When I puled off the smoker I double wrapped in heavy duty foil, then wrapped in a towel, then placed in an empty cooler to rest for a few hours.

Turned out very good, nice smoke ring, good flavour and moist! I separated the Point and the Flat when slicing it as the grain runs differently between the two and you always want to cut meat against the grain. (Also I am aaving a couple of flats for Burnt Ends at a later date)

That looks amazing

[gwill]

theres always a lot of inspiration on here. Nice work on the brisket it looks amazing. I havent Injected meat before. What are you using for that?

[stevelou]

I did a brisket as well from Costco. Put in on the Louisiana @225 checking it around the 6hr mark. I wrapped in parchment paper because I forgot to get butchers paper to help it through the stall, only to have it stall at 190 for a couple of hours so I had to bump it up to 300 for an hr. I then brought it back down to 225 for an hr until it hit 203, where I pulled it and wrapped it up in some towels and put it in an empty cooler for an hour and a half.

[Tony2]

stevelou,

Nice work looks good! FYI Wholesale Club sells a HUGE roll of butcher paper (be sure to get the non waxed version) I think it was like $30 and will last you a long time.

P.S. While you are there check out their beef short ribs, they are good as well as their bone in pork butts, I prefer the briskets from Costco though as they are "Prime"

[ExtraSlow]

You guys are making my mouth water. Nice work everyone

[gwill]

Went out and picked up a needle to inject a roast. I've had a 9 lb moose roast marinating over the last day or so. Caked the outside with a home made rub and injected it with mushroom broth. Wasnt sure at what point to add the broth but assumed it wouldnt hurt doing it in advance. I'll add more broth before throwing it on the grill.

Will do a slow smoke in the AM with the roast and will run a large batch of jerky at the same time.

Curious with a roast if you'd throw it on the grill or keep it in a pan to let it sit in any of the broth that escapes?

[ercchry]

I’d sit a rack on the pan, good air flow but also let’s you collect juices for au jus

[Buster]

Pork belly from costco in a wet cure for 10 days. Now hanging in my dry age fridge and going to get a cold smoke tomorrow.

[me_dennis]

has anyone tried the UMai dry aging bags? Looks pretty simple to use.