Food Smokers and Smoking Tips/Tricks/Techniques

Nuthin' says lovin', like a brisket in the oven!

 

Apple Smoked bacon anyone?

 

Made beef ribs yesterday, they came out great.






Going to spatchcock a turkey and smoke one of those for the first time on Saturday. Going to throw it into a brine tomorrow, first time bringing something too. Have to figure out a recipe for that.

 

I always dry brine, love it. Less mess / work and great results.

How to Dry-Brine
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, season and roast, omitting any additional salting steps called for in any recipes.

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

 

Smoke it, sear it, sauce it

 

Why the baking powder?

 

May as well tell me to stop breathing.

 

Being in Texas now, I’ve seen brisket for real inexpensive at the grocery chains around here. Kroger and HEB. Costco is usually $2.99 but it is prime.

 

FTFY

 

I hate you all. Brisket is like $10-$15/lb or more up here.

 

Yeah, fuck me right?

Good think I can find Pork Shoulder for $2/lb.

 

Yeah, smoker didn't rhyme with "oven".

 

Hopefully you were able to get your hands on Grade B Maple Syrup. It is usually cheaper but bolder and all I purchase. Although I stopped using it for smoking and curing meats. I found using Maple Sugar adds more actual flavor deeper into the bacon while it is curing. Why I'm not sure. But it does work. As a bonus you can use it for injections. It dissolves well in melted butter. Spendy but if your after Maple flavor it is worth it IMO. Good luck I'm sure the bacon will be great.

 

http://www.seriouseats.com/2016/10/...n-turkey-poultry-skin-with-baking-powder.html

 

A good meal makes many things better or at least helps bring people together to talk about the good times.

 

Wonder if adding baking powder to my wing mix when going high heat with the vortex insert would give better results.

 

This is how the meat sales around where I live. Seems like the only thing that goes on sale is pork shoulder for as low as $1.29/lb