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Anyone else smoke meat?

Tom Bryant

Tom Bryant

Well-Known Member
I've got a wood smoker and a green egg. I've been enjoying smoking pork butts and gotten relatively good at it. I've done ribs, chicken and turkey. But I tried a brisket, it was not what i wanted. It was edible, but barely. So that's my next project.

Anyone else for cooking low and slow?
 
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preacher4truth

Active Member
Tom Bryant said:
I've got a wood smoker and a green egg. I've been enjoying smoking pork butts and gotten relatively good at it. I've done ribs, chicken and turkey. But I tried a brisket, it was not what i wanted. It was edible, but barely. So that's my next project.

Anyone else for cooking low and slow?
Click to expand...

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.
 
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Tom Bryant

Tom Bryant

Well-Known Member
preacher4truth said:
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.
Click to expand...

Shoulders are easier, I do mine at 250-275. I had some temp stability issues with the brisket, but I am ready to try again.

The Green egg is really the way to go. I love mine.
 
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preacher4truth

Active Member
Tom Bryant said:
Shoulders are easier, I do mine at 250-275. I had some temp stability issues with the brisket, but I am ready to try again.

The Green egg is really the way to go. I love mine.
Click to expand...

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
 
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preacher4truth

Active Member
Tom Bryant said:
That is good! Love fish on a smoker! What kind of fish do they like best?
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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.
 
kyredneck

kyredneck

Well-Known Member
Site Supporter
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.
 
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SolaSaint

SolaSaint

Well-Known Member
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.
 
Melanie

Melanie

Active Member
Site Supporter
Tom Bryant said:
That is good! Love fish on a smoker! What kind of fish do they like best?
Click to expand...

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.
 
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blackbird

Active Member
Tom Bryant said:
I've got a wood smoker and a green egg. I've been enjoying smoking pork butts and gotten relatively good at it. I've done ribs, chicken and turkey. But I tried a brisket, it was not what i wanted. It was edible, but barely. So that's my next project.

Anyone else for cooking low and slow?
Click to expand...


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:
 
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