Smoker thread? Smoker thread.

[Rix86]

I don't mean cigarettes, cigars, or weed.
Got a MasterCraft smoker for Xmas.
I know we have smokers here.
Anyone wanna pony up their recipes?

[usrifle]

I don't mean cigarettes, cigars, or weed.
Got a MasterCraft smoker for Xmas.
I know we have smokers here.
Anyone wanna pony up their recipes?

This site is your friend. Scroll down for lots of recipes and smoking tips in the Forums.

http://www.thesmokering.com/forum/

This guy has it down with Brisket Burnt ends...try this, they are the bomb!

https://www.youtube.com/watch?v=FVOh8430oCs

Oh, and one of my Favorites. I use a Pork and Beef Mix personally, and you can stuff it with whatever you want. I typically use Anaheim Peppers and whatever White Cheese that suits you.

https://www.youtube.com/watch?v=_weh9B3W4PQ

[mrspradlin]

Pick you up one of these. It will come in handy in adding more smoke. Also on nice cold days just use it and fill that smoker with some cheese. Works great.
https://www.amazenproducts.com/product_p/oet.htm


Lots of good folks on this forum with a crap load of recipes
https://www.smokingmeatforums.com

Seasoning is going sto be what you like. I have thrown away many bottles that sucked and made even more that went byebye as well. But thats all part of the fun.

Tri-tips are pretty easy to do and dont take too long.
Pork shoulders make good pulled pork (inject them with angry orchard apple cider and seasoning.)

You gonna love using it and will be upgrading in a few years.
I went from a masterbuilt to a Grilla Silverback and will get a Yoder in a couple of years.

[Chip]

I have a Masterbuilt electric smoker and really enjoy the ease of using it. First thing I recommend is to start with good fuel. Get in touch with Larry on here, "Lamrinth", and get some of the pellets he sells. Lots of different woods/blends that are all wood, no oils like Traeger and other brands add to the pellets. Burns clean, produces more smoke, and lasts longer than the standard chips. I like the MHC - maple, hickory, cherry blend, the Walnut, and others too. Larry sells sampler packs of the different pellets, it's worth trying different types for different meats like fish vs beef, or cheese!


A real easy recipe to start with is to get a chunk of Morton's tri tip from Costco. It comes packaged in a Santa Maria marinade. I go to Winco and get some of their "Backyard BBQ" rub from the bulk bins, rub that on the meat and repackage/refrigerate it the morning of the day I will be smoking it. Take the meat out of the fridge a half hour before cooking to let it warm up a bit, it will keep your internal and external cooking temps a little closer together. Most of your online recipes will suggest smoking tri tip at 225, but I like running cooler/slower at 185 - 195, if your smoker can maintain the lower temp. I can get away with only using one full load of MHC pellets to get decent smoke flavor, and can't quite run a full second load of pellets before the meat hits temp. Use a meat thermometer and run the meat up to several degrees below what you want your finished internal temp to be, I usually aim for about 130. Transfer to a preheated very hot grill to finish with a good sear, I even use tongs to hold it up on end and sear the thick side of the meat. I pull it off the grill, double wrap in foil, then wrap in several kitchen/hand towels, and let it rest in a small cooler for at least 30 mins, 45 is better, before carving. Be sure to carve across the grain!

[Mediumrarechicken]

Smoked trout. I picked up some trout at Costco and made a brine with brown sugar, salt, Johnny's, 1 smaller clove of garlic sliced and some onion powder. Brined it for 5 hours and smoked them for 4 hours in around 200* using apple wood chunks.

I've always hated the taste of trout, but smoked trout is soooo damn good

[MadPick]

Smoked trout. I picked up some trout at Costco and made a brine with brown sugar, salt, Johnny's, 1 smaller clove of garlic sliced and some onion powder. Brined it for 5 hours and smoked them for 4 hours in around 200* using apple wood chunks.

I've always hated the taste of trout, but smoked trout is soooo damn good

Your pics aren't loading. Did you make them public?

[TacticalTuna]

[WanderingWalrus]

I completely missed this thread existing, somehow. Will contribute my recipes when I get home. I may have made a few things for the coworkers, for Christmas this year.

[Rix86]

Doing my first brisket today

[cmica]

I've always hated the taste of trout, but smoked trout is soooo damn good

I was in the same boat, just a funny taste to it till its smoked.


trout vrs. kok........

[WanderingWalrus]

Doing my first brisket today

Let us know how it goes. I flubbed the first, nailed the second, and flubbed the third. That's when I understood what people were talking about with the techniques.

[usrifle]

Doing my first brisket today

Let us know how it goes. I flubbed the first, nailed the second, and flubbed the third. That's when I understood what people were talking about with the techniques.

Did you wrap after about 4 hours? Butcher paper is your friend if you do wrap. Then out of the wrap to firm up the Bark at the end.

[Rix86]

I saw that but I'm actually doing the super simple rub it and throw it in the smoker just to see how it goes. It's the method that the smoker manufacturer had on their website so I figured what the hell.

[KeystoneCowboy]

I saw that but I'm actually doing the super simple rub it and throw it in the smoker just to see how it goes. It's the method that the smoker manufacturer had on their website so I figured what the hell.

Nothing wrong with that. You will just have to wait out the STALL. Really only 2 ways past it. Wait it out, which I've done. Or wrap it, which I do now.

[WanderingWalrus]

Doing my first brisket today

Let us know how it goes. I flubbed the first, nailed the second, and flubbed the third. That's when I understood what people were talking about with the techniques.

Did you wrap after about 4 hours? Butcher paper is your friend if you do wrap. Then out of the wrap to firm up the Bark at the end.

My problem was not cooking it enough, the 2 times that it came out dry. I didn't break enough collagen down. And you don't need to unwrap, if you wrap tightly. I make sure I'm ready early, and let it sit, wrapped, in the cooler. The heat from the meat will keep everything warm enough.