Home Made Sausage, Cured, and Smoked Meats

[Omega Male]

That looks a bit like my steak from the other night. Bet it tastes amazing but the picture isn't selling it!

 

[edinatlanta]

First brisket yesterday in I don’t know how many years. Definitely first one on the pellet grill.

Got the 2-probe wireless Chef IQ thermometer from Costco (and a prime brisket). Tried a bear mountain pellet blend with the hope of more smoke than the Kirkland pellets I had.

Before wrapping:
View attachment 2187159
Done:
View attachment 2187161

Ran it overnight but when I woke up it had already busted through the stall… wrapped it in paper and dropped the temps to 200 to try and slow it down while I went back to bed. Pushed it back to 225 to finish after waking up for real but it still finished up way early so it became lunch. Tried to hold it a cooler, but I think I let it rest at ambient for too long and there was no way I was keeping it out of the danger zone until dinner.

Thought I got a nice smoke ring and bark, flavor is good, but I think I pulled it a little early for texture. Point was in a better spot than the flat.

Will have chopped point sandwiches tonight. Remaining flat got bagged and frozen—hoping a long sous vide reheat can improve their texture.

Also rendered like 4 full mason jars of tallow (which I will probably struggle to use more than 1/8 of…) and got a pound of ground brisket out of the flap I cut off.

People on r/smoking with pellet grills say the pellet tubes do the trick of adding more smoke.

 

[Texasmade]

Four hours of smoke, now back into the reserved marinade, basted, covered with foil and two hours at 250 in the oven. Since one rib fell apart I needed to taste. Holy phuck.

If this becomes a thing remember ol' Piob came up with it.

View attachment 2190667

I'm sure it tastes good but presentation is total sh1t.

 

[Jr Mouse]

Isn’t that just a type of pork al pastor?

 

[otc]

People on r/smoking with pellet grills say the pellet tubes do the trick of adding more smoke.

Yeah, I've been "meaning" to buy a smoke tube or smoke maze ever since getting my first electric vertical smoker...just haven't actually done so.

Although honestly, with the Bear Mountain pellets and the right ambient temps, I got sufficient smoke here to the point where I don't wish I had a tube.

Tube seems more important when you are smoking at higher temps (like a chicken) or when ambient temps are low and the pellet grill has to burn fuel too fast and doesn't make much smoke.

 

[Piobaire]

Isn’t that just a type of pork al pastor?

It’s a specific marinade, that includes achiote paste, and then pork cooked gyro style.

Yeah, pic was a hot mess. Here’s the ribs after smoking but before I slathered with the reserved marinade to finish in the oven.