Anyone else smoke meat?

I tried grinding it up once and rolling it in paper, but it tasted terrible when I lit it.

 

I also have a Big Green Egg.

Try doing a whole brisket at 40 minutes per pound at around 200 degrees or less (maybe 180ish). Let it sit for at least 45 minutes before slicing, and wrap it in foil for the last 4 hours (approximate) on the smoker.

Pork shoulders are easy, about 1.5 hours per pound low and slow at about 200 degrees.

 

BGE's are great smokers.

At times weather can effect temperature stability. Still around 200 degrees and 40 minutes per pound works for briskets. We've done dozens at this time and temp.

- Blessings

 

New Zealanders ADORE smoking foodstuffs....usually fish but:thumbs:

 

The smoked variety!

We're doing, Lord Willing, a 17 pound brisket on Father's Day. I'm using apple wood exclusively. This will take about 11.5 hours to smoke at around 200 degrees. Low and slow. Should slice nicely and be really juicy!!!! We let it sit for about an hour before slicing.

 

I am not a smoker as a general rule.

 

I've done a lot of low & slow cooking with my Weber charcoal grill using indirect method over the years. Never done beef brisket on it before but have done lots of venison shoulders and hams with superior results.

I always use a meat thermometer and coat the meat THICK, and I mean THICK with salt, coarse black pepper, and granulated garlic; forms a crust and holds the juices in, mmm mmm savory good, juicey, and tender.

Have done many pork and beef roasts also.

 

I have a Akorn charcoal smoker, it's a cheaper version of the BGE. It works nice and I used it very often, Pork butts are my favorite, but a turkey and a brisket every once in a while will do. One day I will attempt Salmon.

 

I was surprised at what they smoke....but blue cod, orange roughy, trout....basically anything that wriggles on the end of a fishing rod:thumbs:.

The town I live in is a centre for the blokes who like hunting (I guess there are some women who hunt as well), so I suppose one can smoke venison, duck, pig etc.

The Maori traditionally hangied food which is a type of pit smoking, this is popular as well, but I personally think it over-rated.

 

Come on, Saggy-----you know you'd fire up a Camel or a Pall Mall 'stig!!! And smoke um like a maaaaaaaaaaan!!!!!!:laugh::laugh:

 

I smoked a couple of Boston Butts for my son's graduation party----I use plenty of Hickory wood here in the heart of Dixie :thumbsup::thumbsup::thumbsup:

 

...ookaaaay Briony!

:laugh: