Food Smokers and Smoking Tips/Tricks/Techniques

Could just get the fanciest high falutin brats you can and smoke them for a half hour, then grill. Total grill time 45 minutes, but hands on only 15 of that tops. Then have a self serve brat dressing bar.

 

How about some pork tenderloins? A few hours max on them.

Depending on the number of guests, you could do 3-4 different flavors to meet everyone’s tastes.

 

I find people devour a good tenderloin that isn't overcooked and dried out. I usually do mine hot though, with smoke, instead of slow... 400 for like 35-40 min, cook to temp, 135ish and rest

 

if you boil them in beer first they smoke even faster!

 

I’ve had some finish to 140 in 1.5 hours at 225-250.

I may try to reverse sear one next time.

 

But then they don’t really take on much smoke.

 

True. Some though.

10m beer boil and 1h on the smoker.

Juicy (semi-)smoked brats.

 

May have to try smoke, then boil, then sear.

 

@Kanyon71 has the right of it here. You can use the Traeger recipes for ideas, but just about anything can be smoked, then finished around 350-400.

 

Doesn't sound bad, will take a look at them when I head to the store tomorrow. Haven't done them in quite some time.

 

I haven't done them in a long time either, thinking I should again soon. My standard go to kind of defeats having several different flavors involved but it is a bit nicer than the standard tenderloin in presentation. Been on a roll with 7Up as a marinade and may try that next time instead of the brine. But with a glaze on the finishing side kind of bumps them up a notch and are a bit fancier. Still usually serve with slaw and doctored beans but most people think I put a lot more work into them than I really did. Lifted most of it off the net at one time and some day need to clean up my notes LOL.

Immerse your pork loins in a large bowl of cold water that includes equal parts brown sugar and kosher salt or sea salt. Add extra seasoning as desired (here, I've tossed in an onion, a few garlic cloves, some peppercorns and a few bay leaves. celery is good too.) Pop the bowl in your fridge overnight. take the meat out of the brine and pat dry.
then apply a dry rub that consists two tbsps each of: black pepper, white pepper, onion powder, garlic powder, paprika and chili powder. If you don't like it spicy reduce the amount of chili powder and replace it with some sugar (white or brown).

I put these in for about 2.5 hours at a general temp of about 200 F. I opted for some cherry and apple wood for the smoke.
usually avoid glazes or bastes, but this one is an integral part of the final product with fruity flavours that set off the spice of the rub and the saltiness of the brine really well. Just heat up 1/2 cup fruit jelly (white grape, peach or apple will do) in a pot with an equal amount of BBQ sauce (or ketchup, really), two tbsps of cider vinegar and the juice from 1/2 a lemon.
When the cooking time is about up, slather this mix over the pork -- three to four times each side should do.
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Readers Digest version:
Brine: ½ cup kosher salt for 1 gal. water (16 cups), ½ cup maple syrup, ½ cup brown sugar.
Rub: 2 Tablespoons of- Black Pepper, White Pepper, Onion Powder, Garlic Powder, Paprika. ½ tsp chipotle powder.
Cook 2.5 hours at 200 degrees with Apple or Cherry wood.
When almost done baste with:
½ cup fruit jelly, ½ cup BBQ sauce or ketchup, 2 tablespoons cider vinegar and juice from ½ a lemon.

 

Chicken tenders. Even froze they thaw quickly. Marinate some in Italian dressing. Dress some with lemon pepper. 20 min at 350f, done. Add smoke if desired.

 

Reverse seared a flank steak this evening, with some wild rice and green beans.

 

Mad skills extreme, photography and cooking. Props to you.

 

also I skipped lunch so it looks even better

 

I didn’t eat lunch either. So, that flank steak is gone, and I’m extremely full.

 

Made brisket yesterday for a party Sat but last 4 made brisket so want to bring ribs instead since no one brings ribs . Thinking about smoking 3 hours at 225 tommorow and Sat finishing in oven maybe another 2 or so hours . Got some baby backs .Think should be ok finishing the next day after a day in the fridge?

 

Will 25 pounds of pork butt fit on a single rack on the 22.5" wsm? Yep.