The Break Room (Non-Technical Discussions)
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The Break Room (Non-Technical Discussions)

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*Expert Elite*
pendean
Posts: 22,463
Registered: ‎11-06-2003
Message 1 of 41 (1,009 Views)

Smoking Meat

1009 Views, 40 Replies
06-03-2013 05:52 PM

My new hobby, and dare I say it, addiction.

 

The Smoker (hardwood charcoal is the fuel, apple wood for smoke this time):

Smoker.jpg

 

5-pound Brisket is the result (6-hours at 225F):

Brisket.jpg

 

Left over Brisket, in a Chili of course, this is Texas:

chili.jpg

 

 

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Distinguished Contributor
CADiva
Posts: 221
Registered: ‎08-09-2004
Message 2 of 41 (1,004 Views)

Re: Smoking Meat

06-03-2013 06:44 PM in reply to: pendean
My brother-in-law resembles that remark. He's smoked every turkey we've had for Thanksgiving since he bought the smoker.
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Murph
Posts: 1,986
Registered: ‎11-13-2006
Message 3 of 41 (995 Views)

Re: Smoking Meat

06-04-2013 04:18 AM in reply to: pendean

I moved up and got an electric smoker this spring, set the temp and timer then go about doing the yard work and/or watching my NASCAR while it smokes. Every once in a while just add some more wood chips. I did a Boston butt roast last week but I enjoy the ribs or whole chicken more.

Murph
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Charles_Shade
Posts: 8,204
Registered: ‎04-10-2005
Message 4 of 41 (991 Views)

Re: Smoking Meat

06-04-2013 05:18 AM in reply to: pendean

I've got the big egg knockoff for smoking. Pork butts and shoulders for me, we do live near the largest pig production area in the world. :smileywink:

 

Though I have to say cooking a nice thick steak off the heat for about an hour or so is the best.

YES - it can be done. Sear it then bake it at low temps. Gracious that's good!

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cbenner
Posts: 3,272
Registered: ‎04-06-2010
Message 5 of 41 (981 Views)

Re: Smoking Meat

06-04-2013 07:12 AM in reply to: pendean

18_DUO_1.jpg

 

This is what I use.  Gas on one side, charcoal on the other.  I can do some smoking on the right, with a rotisserie attachment.  It's not the same as low and slow in a smoker, but I've had pretty satisfactory results with it on pork loin, turkey breast, chicken.... have yet to do a brisket.

ChrisB

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Wanderer-MOTD
Posts: 204
Registered: ‎03-04-2004
Message 6 of 41 (972 Views)

Re: Smoking Meat

06-04-2013 09:53 AM in reply to: pendean
Dean, that looks absolutely delicious!

We finally broke in our grill recently. DH decided to go for gas, and he's never tried any smoking yet. But, hopefully I can turn him into an outdoor cooking enthusiast eventually. :smileywink: (I normally do all of the cooking, but, I hate it in the summer, heating up the kitchen.)
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pendean
Posts: 22,463
Registered: ‎11-06-2003
Message 7 of 41 (967 Views)

Re: Smoking Meat

06-04-2013 10:06 AM in reply to: Wanderer-MOTD
Two words for summer kitchen heat in the house: Toaster Oven. We could not live without ours.

Indirect Heat for smoking, just make sure the wind is not blowing towards the house when you all start :smileyhappy:
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Wanderer-MOTD
Posts: 204
Registered: ‎03-04-2004
Message 8 of 41 (965 Views)

Re: Smoking Meat

06-04-2013 10:56 AM in reply to: pendean
True. I'm a big believer in the toaster oven. But, sometimes, it just doesn't quite hack it when cooking for four.
Melanie Perry
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CADiva
Posts: 221
Registered: ‎08-09-2004
Message 9 of 41 (953 Views)

Re: Smoking Meat

06-04-2013 02:51 PM in reply to: pendean

I hope to never have to live w/o a toaster oven again.  As the only person in my household it gets used probably more than any other appliance I own.  (I don't care for microwaved leftovers.)

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dgorsman
Posts: 5,367
Registered: ‎10-12-2006
Message 10 of 41 (947 Views)

Re: Smoking Meat

06-04-2013 03:25 PM in reply to: Wanderer-MOTD

Doesn't really cut the mustard for baking things like cream cheese danish, either.

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