/r/smoking

Photograph via snooOG

A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable.

This Sub Is Not For Smoking And Inhaling Any Plant Matter, Whatsoever. Any Inhalation Related Posts Will Be Deleted Immediately

Posting Rules:

  • No pictures of bags of charcoal.

  • No pictures of labels, prices, packages of raw meat.

  • Pictures are great, but details are better. If you post an image please make your first comment the items you smoked, the rub used (recipe is better), the temp, time, and smoker used, and anything you learned from it. Please tell us about what you made, saw, ate, etc.**

  • Posting of inhalation, vape, or drugs, as well as harassing behavior will result in an immediate ban.

A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable.

Other subs you may enjoy:

/r/smoking

770,020 Subscribers

1

Small Brisket Advice

Got given a small brisket, about 4kg. I've done a 6kg before and it came out great, but when looking up advice saw this is riiight on the small end of the scale and whats worse - it the point is real thin and it has a loose bit of meat on the flat end (sorta vertical, i can hold it up like a t-shape).

Been reading up and seen a bunch of varying advice, but thought I'd crowdsource some more.

Should I:

  • Smoke it as is, ditch anything that looks too dry afterwards?
  • Cut this extra flap off and stack it under the thinner bit to "pad out" that end
  • Roll it up? I see that's not something you really do with brisket so keen to learn why when compared to a roast
  • Cut the point off and cook the remaining 2-3kg by itself
  • Cook it halfway then dice it up into burnt ends with some sugary stuff?
  • Abandon hope and instead of smoking it i bang it in the slowcooker as a pot roast

BBQ is a Kamodo so can't point the thick end at the heat source or anything.

2 Comments
2024/10/04
05:52 UTC

0

Smoke up partner

I am in west northampton, Looking for a smoke up partner. I got everything on me, just dont wanna smoke.

Hmu.

I m 29M

2 Comments
2024/10/04
03:54 UTC

2

Turkey breast

Smoked at 225f- 250f until 140f internal. Then cranked up to 320f for the skin. Took off at 158f and tented loosely in foil for 15 minutes.

It was a whole breast on the carcass. No spritz. No wet brine. Skin was bite through and some what crispy.. Seasoning was a copy of Mccormick poultry seasoning (sage, thyme, spg).

1 breast was enough for 3 people. Sorry no pic of it whole, hangry women ready to eat.

I will thin slice half for sandwiches and chunk up the rest for burritos or ramen.

1 Comment
2024/10/04
03:54 UTC

7

Hardcore carnivore black

Best bark I've ever gotten and stayed nice and moist. Thanks u/Bulldog_Fan_4

4 Comments
2024/10/04
03:24 UTC

0

Pork Tenderloin. What should I do!?!?!?

0 Comments
2024/10/04
03:12 UTC

6

Smoking bacon all the way to 200+?

I’ve cured and made bacon, smoking to 150 or so and then slicing for subsequent cooking. I’ve smoked a pork belly brisket style (to 200+). Has anyone ever cured a pork belly a la bacon but then smoked all the way to get to 200+?

4 Comments
2024/10/04
02:34 UTC

185

First brisket. How’d I do?

Smoked this thing on my offset smoker from 5 am and took it off 2 pm. Let it rest 2 hours and this was the final product. Pretty straight forward but I think I would trim it a bit more next time. Any suggestions or recommendations are appreciated!

54 Comments
2024/10/04
02:12 UTC

2

EcoCure #1 Experience

I am attempting to make my own hot dogs. I don’t know why, I have a hang up with curing salt. I found from the Susage maker a EcoCure that is natural. Anyone have any experience? Am I being crazy about pink salt? Anyone feedback is appreciated!!

1 Comment
2024/10/04
01:33 UTC

2

Life of wood

What is a realistic time frame for how long hickory or pecan fire wood is good for for smoking? Assuming it’s dry and taken care of and 16 inches long by around 8-10 inches around. I know this is going to vary, but some of the things I’ve been reading online says it’s reasonably seasoned in around 6 months, and you have about a year after that to use it up. I got a guy whose going to haul me some hickory/pecan that’s been seasoning for 18ish months and not sure if that’s bad or what. If it matters, I live in South Carolina, we have the typical Southeastern climate.

0 Comments
2024/10/04
01:04 UTC

0

Waiting....

1 Comment
2024/10/04
00:58 UTC

2

How Long Can I Hot Hold

I (maybe stupidly) volunteered to bring a brisket & 2 pork shoulders to a party next Saturday @ 5PM. I forgot at the time I have another commitment in the morning from 7AM to 3PM...

Can I hold the meat in a 140° oven if I pull it out at 6-7AM, then transport in a cooler to the party at 5?

7 Comments
2024/10/03
23:54 UTC

4

250 gallon smoker build. What sandblast media to use?

I’m currently building a 250 gallon offset smoker and I’m looking into getting the tank sandblasted to bare metal for paint. Anyone got recommendations on the type of blast media to use?

Ive never sandblasted before and using this as opportunity to learn.

*This is and old picture. Unfortunately I don’t have any recent photos of the build

0 Comments
2024/10/03
23:35 UTC

223

this rib’s for you

9 Comments
2024/10/03
22:44 UTC

2

Keeping pork butt overnight

Next Saturday I’m hosting a large group and making 2 butts. Due to space constraints it would be easiest to get the butts done Friday morning. What is the advice for holding or reheating and serving? Thanks in advance!

7 Comments
2024/10/03
22:32 UTC

2

Having trouble with fluctuating rib temperature

I’ve been smoking 2 racks today. Smoked them naked for about 3-4 hours, then wrapped them for 2 hours. Ive had them probed this whole time. When I unwrapped them the temperature read at 195. When I probed them after unwrapping they read 168 and 150 and the temperature is barely budging now. This has happened in the past as well whenever I wrap my ribs they will drop significantly in temperature. I’m pretty quick when wrapping/unwrapping and take care keeping the lid closed to maintain temperature. Are ribs just hard to probe? I want to figure out how to stop this from happening lol

6 Comments
2024/10/03
22:06 UTC

7

Worth it?

He says a weld broke and now a brick is needed to keep the lid down. Everything else works great. I’ve been wanting to get into smoking, should I look for something different?

24 Comments
2024/10/03
21:58 UTC

5

Ground jerky advice

I've got about 15lbs of lean moose ground with 25% beef fat left over after a bunch of sausage making, I was hoping I could do some ground jerky with it but most of the recipes that don't use any casings call for less than 10% fat. Can I still make this work or should I figure out something else to do with it. The trouble is that we ran out of space in the freezer and literally can't fit anything else so I was hoping to make it into something shelf stable.

11 Comments
2024/10/03
20:36 UTC

3

Damper/firebox intake adjustments at altitude

Pretty niche here but I’m thinking about damper and intake usage at higher altitudes.

I understand the relationship between damper and intake on a good smoker, and what adjusting each one is supposed to do, but all of the info I can find (Jeremy Yoder, etc) are at normal elevations.

I’m in Denver running a 1969 and wondering what adjustments others this high up have made in how they treat these two.

Get nerdy, tell me your specifics.

1 Comment
2024/10/03
20:26 UTC

56

Smoked Meatloaf Recipe

Smoked Meatloaf Sliders . 1 lb lean ground beef 1/4 cup Italian bread crumbs 1/2 onion, finely grated 2 garlic cloves, smashed 1/4 cup parsley 1 egg, beaten 2 Tbsp Milk 1/4 cup ricotta cheese 1/2 tbsp Italian seasoning 1 tsp fresh pepper 1 tsp salt 1/2 cup ketchup 1 tbsp Worcestershire sauce 1 1/2 tbsp brown sugar . Garlic Parmesan Rolls 4 tbsp butter 2 garlic cloves, smashed 1/2 tbsp parsley 1/4 tsp chili flakes 2 tbsp Parmesan cheese 1 pack of slider rolls . Mix ketchup, Worcestershire sauce, and brown sugar together then set aside. Combine bread crumbs, onion, garlic, milk, parsley, ricotta, egg, salt, pepper, and Italian seasoning. Mix well, then add in the beef, carefully mix together, do not overwork the mix. Add the mix to the paper tray of the sliders and press down until even all around. Remove from the paper and place on a baking sheet lined with parchment paper and smoke at 350 degrees for 30 minutes. . Melt the butter ingredients together and brush on top of the rolls. Bake or smoke at 350 for 5-10 minutes. Place the bottom roll on top of the meatloaf, flip it over, glaze and broil until the top is caramelized. Top with fried onions/jalapeños and place the top buns on. Enjoy!

3 Comments
2024/10/03
19:53 UTC

34

Anyone know what this is in a pork shoulder?

Is this anything to be concerned about?

58 Comments
2024/10/03
19:36 UTC

2

Smoking Chicken - Duck Fat Spray?

I'm smoking a spatchcocked chicken this weekend, and recently picked up a can of spray duck fat. I'll dry brine the chicken overnight, and dry rub it before smoking. Has anyone sprayed duck fat on their smoked chicken? I'm wondering whether to do it before smoking or during the smoke.

14 Comments
2024/10/03
19:35 UTC

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