Smoking Meat -- Tips, Opinions, Recipes

[FallonJeeper]

I have a Masterbuilt electric smoker with a remote.
My favorite is tri-tip. Pierce the meat and insert garlic slices. Rub is just salt and pepper. Put in a zip lock bag and refrigerate over night. Remove from fridge a couple hours before smoking.
Set smoker to 185 and smoke with hickory chips for 3 to 4 hours.

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[Judesign]

Masterbuilt is next on my list. Everyone says it works great. How do you like it?


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[FallonJeeper]

I love it. It keeps a constant temperature. And the remote is nice. You can see the probe temp.

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[Desert Crawler]

I guarantee you can't go wrong with that 3-2-1 recipe for ribs. I do something very similar. My smoker is a little bigger than I really need, but it does a great job.


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[RanchoRubi]

Smoked chicken wings last night. Awesome. Brined them in sAlt water 30 mins. 2.75 oz applewood chunk in smoke-it box smoker. 2hrs @ 215degrees.


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[Judesign]

Ahhhh that looks good. Looks like a trip to academy this week. Any advantage to buying the one with Bluetooth and the window? Or just keep it simple with the base model?


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[RanchoRubi]

Ahhhh that looks good. Looks like a trip to academy this week. Any advantage to buying the one with Bluetooth and the window? Or just keep it simple with the base model?


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I have the base model. So far it's worked like a charm


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[TrainWreck618]

Smoked chicken wings last night. Awesome. Brined them in sAlt water 30 mins. 2.75 oz applewood chunk in smoke-it box smoker. 2hrs @ 215degrees. View attachment 267977


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Those look great[emoji106]


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[notnalc68]

Ahhhh that looks good. Looks like a trip to academy this week. Any advantage to buying the one with Bluetooth and the window? Or just keep it simple with the base model?


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The Bluetooth doesn't work that well. Mine connected the first two times I used it, but won't now.


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[Judesign]

Figured. I've also heard the glass window gets too smokey to actually be useful. Guess I'll get the regular and treat it like a regular smoker.


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[notnalc68]

Figured. I've also heard the glass window gets too smokey to actually be useful. Guess I'll get the regular and treat it like a regular smoker.


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That's true, also.


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[JJP]

Just did a pork butt, came out great! I like smoking meats old school, I use a smokey mountain webber. This smoke was mostly apple wood chunks mixed with a liitle mesquite. About 14 hours. Brought it to 170 then wrapped it. Back on the smoker to 185 pulled it and into a cooler covered in rags and let it rest for about an hour before woofing it down. Made for some awesome pulled pork tacos.[emoji4]

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[JJP]

cant figure out the photo thing... sorry for them all being sideways or upside down

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[OverlanderJK]

cant figure out the photo thing... sorry for them all being sideways or upside down

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Nice work! Looks good!

 

[JAGS]

Everything looks great. Those wings Et. [emoji106]. Making me want to get a smoker. Haven't had one since I lived at home.

 

[FallonJeeper]

Damn it, now all in thinking about is what I'm going to smoke this weekend.

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[Chris1015]

Over the weekend my dad and I googled Myron Mixons bbq sauce recipe and it worked out well. He's got a restaurant in Wrigley area in Chicago that has best pulled pork I've ever ate in my life. The sauce we made wasn't the same but Was a nice at home thing for a first try.

 

[Chris1015]

http://www.epicurious.com/recipes/f...anything-else-you-pull-off-the-grill-51175670

 

[Discount Tire]

I was visiting family in Truckee, CA recently and my cousin whipped up some ribs in his home built smoker. He has a Rotisserie that fits on top for smoking whole pigs; I need a rig like this!

 

[RCVRY]

I've used this trick for a Chuck, brisket and tri tips. It really improves the flavor and texture imo.


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