Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for the advice. I already have the big bottle of Montreal Steak Seasoning. Now Just need to buy another brisket!

 

Spot on advice. Nail the cook for the thickest part of the flat and you've nailed the whole thing.

 

yup

 

Hope I can remember to do that tomorrow .

 

@Misplaced Nebraskan



I got a six pack

 

F Y I ....
Should be posted in “ favorite whiskey” forum . Enjoy

 

So.. pork butts are on sale at a few stores here locally for 98 or 99 cents a pound. Unfortunately the ones on sale are injected with "up to a 12% solution" that contains salt amongst other things.

While those are great for pulled pork etc.. you have to be aware of what rub your using and the amount of salt in that rub.

The injected ones can NOT be used to made pulled ham because the ham is cured in a brine that includes Cure #1 and salt too. Since the labels say "up to 12%" there is no possible way to know if they used 1% or 12% so you cannot compensate for that variable.

The ones that I buy at Sam's Club are not injected so those are perfect to make pulled ham. Or pork burnt ends. Or pulled pork.

Just FYI.

 

Eh.. probably... But we've discussed whiskey in this area too.

 

I posted a picture of some bacon "sushi" I made in the Sushi thread and it certainly didn't get the exposure it would have had I posted it in here.

 

That sounds good, don't eat much sushi, but would try this

 

I was in Total Wines a few weeks ago and this couple (wearing country clothes) had a shopping cart and were filling it with 1.75 liter bottles of JD. Not kidding, they had at least 15 bottles and emptied the shelf before starting in on the 750 size bottles. I shoulda asked what they had planned!

 

I do the same thing but live far away from the liquor stores, so when we go it looks like a major party is happening. Call ahead and order the beer so they will have enough.

 

I appreciate you sharing your six pack in this thread. I'll sleep much better knowing that my drinking problem is small in comparison.

I'm not really seeing how this was really off topic. Some fellas here have smoked water to make ice cubes for their spirits.

 

Well what are you waiting for...

 

Smoked bacon sushi I am game if you are

 

Nothing was smoked in this experiment.

Bacon "sushi" with chicken, shrimp, carrot,sushi rice, remoulade sauce and sriracha.

 

It will be when me an Zach get done

 

I should have thought to take the picture before the plastic wrap. .

15 lb brisket trimmed, injected, and rubbed with unicorn dust.

 

Looking good, Love the new rub. @Kanyon71

 

Go for it! The chicken and shrimp could both easily be smoked. The bacon weave could be cooked in the smoker too... Just leave it a little pliable to roll it up... Then crisp it up under the broiler after it's rolled.