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Forum » Let's See Your Meat - The Great Smoked Meat Thread
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Thread: Let's See Your Meat - The Great Smoked Meat Thread

post 1663937263 07-05-2022, 02:39 PM
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Originally Posted By Gronnie⏩
In for some great meat! I'll have to take some pics next time I smoke something.

I have a Traeger 575 Pro and Weber Genesis II on the deck, and just bought an SNS Kettle Deluxe that should be on the way soon.
And you live an hour from me.
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post 1663937363 07-05-2022, 02:42 PM
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#32
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been wanting to get back into smoking. went through a smoking phase, where i was smoking everything (no crackhead)
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post 1663942283 07-05-2022, 04:33 PM
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Originally Posted By OffwhiteBrah⏩
most miscers can't afford meat due to inflation
We're not 'most miscers' in here....

4.5lb Waygu Prime Rib slow smoked to 140 internal w/ Fried Potatoes











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post 1663947223 07-05-2022, 06:10 PM
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Originally Posted By 2020Wellness⏩
We're not 'most miscers' in here....

4.5lb Waygu Prime Rib slow smoked to 140 internal w/ Fried Potatoes

Bruh...

The rib roast looks fkn delish, but them taters got me at full stand...
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post 1663948293 07-05-2022, 06:29 PM
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In on this thread. No pics but lately I’ve been smoking pork butts for 6-8hrs 250ish with various dry rubs then followed by 10 hrs in the crockpot with some of those canned spicy poblano peppers and a small amount of green chilis and diced tomatoes. Cooks most of the fat out, easy shredded but the rind stays pretty good. I bought a couple whole small chickens half priced that are going on tomorrow, and have a bunch of lamb and briskets for the summer.
post 1663954823 07-05-2022, 08:43 PM
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Originally Posted By 78novacaine⏩
Bruh...

The rib roast looks fkn delish, but them taters got me at full stand...
Your full stand line got a laugh out of my girl.
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post 1663955123 07-05-2022, 08:50 PM
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#37
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Damn
post 1663999443 07-06-2022, 04:16 PM
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Just pop'n into say there's nothing like a good clean bone pull.
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post 1663999493 07-06-2022, 04:18 PM
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#39
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Some joocy meats itt
I loe e.
post 1664036253 07-07-2022, 10:21 AM
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Originally Posted By Redfish225⏩
Some joocy meats itt
Lining up anything for this weekend? I'm thinking another no-wrap butt here.
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post 1664129173 07-09-2022, 06:49 AM
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Weekend check-in!

Please share your go-to rubs.

I'm a huge fan of Malcolm Reed's TX Brisket Rub and also Meat Church's Voodoo Rub. Those are my current top two.
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post 1664129313 07-09-2022, 06:53 AM
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Originally Posted By 2020Wellness⏩
We're not 'most miscers' in here....

4.5lb Waygu Prime Rib slow smoked to 140 internal w/ Fried Potatoes

Looks delish. Buy why smoke a prime rib (let alone wagu) when slow roasting them in the oven is so amazing? Doesn't the smoke interfere with the natural deliciousness of the meat?
Early AM workout crew.
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post 1664130123 07-09-2022, 07:32 AM
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Originally Posted By SillieBazzillie⏩
Looks delish. Buy why smoke a prime rib (let alone wagu) when slow roasting them in the oven is so amazing? Doesn't the smoke interfere with the natural deliciousness of the meat?
So far, every single piece of meat I've done in the smoker has tasted better than traditional oven cooking. Smoking only enhances meat's flavor, IMO.
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post 1664130663 07-09-2022, 07:54 AM
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Originally Posted By 2020Wellness⏩
Lining up anything for this weekend? I'm thinking another no-wrap butt here.
Sounds like a good one, I might do some ribs tomorrow.
I loe e.
post 1664140753 07-09-2022, 12:25 PM
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#45
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Picked up a 36" Blackstone Gridlle Air Fryer Combo yesterday -- gonna make some smash burgers tonight.
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post 1664194063 07-10-2022, 04:54 PM
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Originally Posted By 2020Wellness⏩
Lining up anything for this weekend? I'm thinking another no-wrap butt here.
Nothing fancy, just some leg quarters on the Weber this afternoon for the fam-damnily.



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post 1664198273 07-10-2022, 06:45 PM
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Originally Posted By Gronnie⏩
Picked up a 36" Blackstone Gridlle Air Fryer Combo yesterday -- gonna make some smash burgers tonight.
How'd the new griddle work out?
Originally Posted By 78novacaine⏩
Nothing fancy, just some leg quarters on the Weber this afternoon for the fam-damnily.
Looking good! I have a sequence of grilling chicken legs I need to post up too. Maybe I'll get those up tomorrow to complement those legs and thighs.

What seasoning did you use?
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post 1664217983 07-11-2022, 07:35 AM
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Originally Posted By 2020Wellness⏩
How'd the new griddle work out?



Looking good! I have a sequence of grilling chicken legs I need to post up too. Maybe I'll get those up tomorrow to complement those legs and thighs.

What seasoning did you use?
Dry brined overnight with coarse kosher salt, then threw a homemade blend on them right before they went on. Nothing exotic. Black/cayenne pepper, garlic, onion, paprika and chili powder. Cooked hot and fast til IT 175-180⁰ and briefly seared at the end just enough to get dat der extra crispy skin.
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post 1664219883 07-11-2022, 08:27 AM
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Originally Posted By 2020Wellness⏩
Weekend check-in!

Please share your go-to rubs.

I'm a huge fan of Malcolm Reed's TX Brisket Rub and also Meat Church's Voodoo Rub. Those are my current top two.
I usually use a homemade rub based off of Meathead's Memphis Dust from amazingribs.com. Whenever possible I try to dry brine over night, so I need to hit it with a no salt mix right before cooking.
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post 1664220033 07-11-2022, 08:30 AM
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Originally Posted By SpeedCheeser⏩
Whenever possible I try to dry brine over night, so I need to hit it with a no salt mix right before cooking.
This is the way...
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post 1664220043 07-11-2022, 08:30 AM
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#51
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This weekend I did a couple smoked and reverse seared picanha.



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post 1664222233 07-11-2022, 09:16 AM
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Originally Posted By 78novacaine⏩
Dry brined overnight with coarse kosher salt, then threw a homemade blend on them right before they went on. Nothing exotic. Black/cayenne pepper, garlic, onion, paprika and chili powder. Cooked hot and fast til IT 175-180⁰ and briefly seared at the end just enough to get dat der extra crispy skin.
Originally Posted By SpeedCheeser⏩
I usually use a homemade rub based off of Meathead's Memphis Dust from amazingribs.com. Whenever possible I try to dry brine over night, so I need to hit it with a no salt mix right before cooking.
I can tell I need to up my game with this dry brining. This is new to me. The only thing I've brined is turkey and chicken, but that's not dry brining as far as I know.

Any go-to gurus for the process?
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post 1664223573 07-11-2022, 09:41 AM
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#53
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Originally Posted By 2020Wellness⏩
I can tell I need to up my game with this dry brining. This is new to me. The only thing I've brined is turkey and chicken, but that's not dry brining as far as I know.

Any go-to gurus for the process?
I tend to go to amazingribs.com for BBQ info. Guy seems like he knows his stuff and tries to give all the science behind it as well.

As far as dry brining goes, I just eyeball it usually. Give the meat a good even coating of coarse salt and pop it in the refrigerator over night.
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post 1664225613 07-11-2022, 10:23 AM
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Originally Posted By SpeedCheeser⏩
This weekend I did a couple smoked and reverse seared picanha.
Looks NICE!

This guy right here is a great guy to follow for tips. He did some smoked Picanha too. Just one look at this guy and you know he knows BBQ.

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post 1664226443 07-11-2022, 10:45 AM
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Originally Posted By 2020Wellness⏩
Looks NICE!

This guy right here is a great guy to follow for tips. He did some smoked Picanha too. Just one look at this guy and you know he knows BBQ.

lmao. Absolutely. I've watched a couple of his vids. He knows what's up.

I made mine similar to the video, except I scored and salted night before, and used pepper, onion and garlic at time of cook. Then I took it out of the smoker at around 115 or so and put it on the grill for direct heat until 125.
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post 1664229733 07-11-2022, 11:52 AM
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Originally Posted By 2020Wellness⏩
How'd the new griddle work out?
Loved it! Gave the smash burgers that nice charred outside that make them so good. Air fryer baskets worked out great for making some fries for the family at the same time.
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post 1664264993 07-12-2022, 06:16 AM
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Originally Posted By Gronnie⏩
Loved it! Gave the smash burgers that nice charred outside that make them so good. Air fryer baskets worked out great for making some fries for the family at the same time.
Nothing like burgers and fries! Sounds like you made a good purchase.
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post 1664265123 07-12-2022, 06:18 AM
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#58
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Originally Posted By SpeedCheeser⏩
I tend to go to amazingribs.com for BBQ info. Guy seems like he knows his stuff and tries to give all the science behind it as well.

As far as dry brining goes, I just eyeball it usually. Give the meat a good even coating of coarse salt and pop it in the refrigerator over night.
Looks great boyo. What kind of wood for the smoke?

Also, made some burgers on the Weber SM over the weekend. Didn't use any wood but the smoke they pick up from the charcoal with the cover on makes them amazing.
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post 1664268643 07-12-2022, 07:57 AM
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Originally Posted By SillieBazzillie⏩
Looks great boyo. What kind of wood for the smoke?

Also, made some burgers on the Weber SM over the weekend. Didn't use any wood but the smoke they pick up from the charcoal with the cover on makes them amazing.
I used hickory on this one. It's my default go to.
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post 1664420053 07-14-2022, 09:13 PM
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Originally Posted By SpeedCheeser⏩
I tend to go to amazingribs.com for BBQ info. Guy seems like he knows his stuff and tries to give all the science behind it as well.

As far as dry brining goes, I just eyeball it usually. Give the meat a good even coating of coarse salt and pop it in the refrigerator over night.
Thanks for the tip. Just salted a shoulder and will pop it in the smoke at 6am tomorrow.
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