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Temp: 250°
Time: 5/6 hours
Prep ribs - remove membrane, rub light layer of yellow mustard for binder, cover in favorite rub (chipotle rub for this one).
Place on smoker - 3 hour
Wrap in foil with some butter, more rub, and some brown sugar. Place back in smoker - 1.5 hours
Unwrap and cover in sauce of choice - 30 minutes to 1 hour
I often want brisket but do not want the time commitment to make it or I don't want to deal with such a large piece of meat with only a couple people eating. When either instance is the case I turn to this.
Season chuck roast with SPG and smoke until an internal temp of 165°. Once it hits that internal temp wrap it in foil and place back on the smoker until a temp of 195-205° (205 for slicing & 195 if planning to make burnt ends with it). Remove from smoker, wrap the foil wrapped meat in a towel and place into a cooler for 45 minutes. At this point, if slicing, take out slice and enjoy… if making burnt ends, take out & cut into cubes. Place cubes in aluminum tray with some butter, BBQ sauce, and brown sugar (all to your liking) and place back on smoker for another hour.
Smoker Temp: 225°
Time: all internal temp related 5-7 hours likely
It has been awhile since I have done anything new on the smoker. This was an overall success, with just a couple small sections of the ham being a little dry. I also made a brown sugar glaze (recipe at the end of this post). Will certainly be making ham this way in the future!
10 pound smoked spiral ham:
• 225° for 1.5 hours - ham directly on smoker grates.
• 300° for 2 hours - ham in aluminum pan, with 1 cup vegetable stock, and covered tightly with aluminum foil. At the end of the 2 hours remove the foil and remove access liquid (saving the liquid for a future soup of some kind, and only leaving a small amount in pan for the final step)
• 350° for 30 minutes - with glaze, basting every 10 minutes (I also added 1 can of sliced pineapple to the pan, with the liquid from the can being previously used in the below glaze)
Brown sugar glaze:
Combine the following and simmer on low until fully incorporated. Then let cool and thicken slightly.
• 1 cup brown sugar
• 1/2 cup honey
• liquid from 1 can of sliced pineapple
• 1 teaspoon cinnamon
• 1.5 teaspoon chipotle seasoning
• 1/2 teaspoon black pepper
Pork belly, skin on (size that will fit in air fryer)
Slice, meat side, half way through (about 1 inch thick)
Boil for 10-15 minutes
Dry completely
Place sauce on meat side, including inside of slices
Place on foil meat side down & fold up edges to leave only the skin exposed
Dry skin again & use fork to heavily poke thr skin with holes (dry one more time after poking holes)
Cover skin in thick layer of salt (about 1 cup)
Air Fry 375° for 30 minutes
Remove from fryer and clean off the salt
Place back in fryer, skin side up, without the foil
Air Fry 400° for 20-30 minutes
Remove from fryer and let rest for 10 minutes before cutting into bite size pieces.
Sauce:
1 tablespoon each of the following
Hoisin sauce (garlic hoisin if possible, just omit garlic below if used)
Oyster sauce
Soy sauce
Fermented bean curd
Diced garlic
White pepper (to taste)
After some trial and error I have landed on a way that works really well,though the steps seem a little odd. To start the corned beef is actually simmered for 1 hour, with water covering the meat and the juice & seasoning packet from the corned beef added (I know. Boiling meat? Really? Just bare with me). After the hour of simmering the beef is dried off and seasoned with your favorite brisket rub (in my case that is a salt/pepper/garlic blend). The next step is throwing the beef on the smoker, at 275°, for 1 hour. Next, the beef is wrapped in foil, with either butter… beef broth… or beer, and put back into the smoker for 1 more hour. Finally, once done on the smoker, everything is wrapped in a towel and left to rest for at least 30 minutes (longer is better).
Temp - 275°
Time - 3.5+ hours
Results - Best corned beef I have ever had!
These are one of my favorite things to make due to their wow factor in presentation and taste. To prep the belly is cut up into 1.5 inch cubes and seasoned on all sides with our favorite chipotle rub and a whatever butt rub we happen to have at the time. These seasoned cubes are then placed on a rack and smoked for 2 hours. The next step involves placing all the cubes into a foil pan with a stick of sliced up unsalted butter and approximately 1/4 cup of brown sugar and/or honey. The pan is then covered with foil and smoked for 2 more hours. Once the time is up the foil covering is removed & half a bottle of the BBQ sauce of the day is poured into the pan (some of the liquid in the pan can be removed prior to adding the BBQ sauce, depending on how thin you want the end result and how much liquid is present). Finally, they are put back on the smoker for another 15 minutes or so, uncovered, to warm the BBQ sauce and get a slight caramelization going. The end result is best described as meat candy!
Temp - 300°
Cooked by time but pieces checked to ensure they made it over 145°
With Thanksgiving just a few weeks away it was time to try out Turkey on the smoker. While I have done whole chicken many times, this was my first attempt at a whole (15 pound) turkey. For prep I spatchcocked the bird and patted the whole thing dry then seasoned the inside with a garlic based poultry seasoning. Once the inside cavity was seasoned I flipped it over, injected it with a Creole Butter injection, and seasoned it heavily with the same garlic poultry seasoning followed by our favorite chipotle rub.
Temp - 300°
Smoked until an internal temperature of 165° was reached in the breast. (Only about 4 hours)
This turkey was as moist as any I have ever fried and the skin came out much better than I expected (after years of frying a turkey this was where I expected this one to fall short). In the end it was a success but now I am wondering how it would go to smoke it whole for a couple hours then finish it frying like we normally do… a best of both worlds kind of situation… I guess, more to come!
What do you do when someone tells you they have a local rub that is simply amazing that they then send to you? First you get curious… then you receive the rub and you bust out some 1.5 inch thick Porterhouses… finally you eat the porterhouse and become rather jealous that the rub is not local to YOU! For this I followed the same steps I normally do for my Tomahawks and they turned out so so good.
Temp - 300°
Smoked until an internal temperature of 120°
Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.
After searing it was left to rest for about 15 minutes before cutting.
This might be the most flashy thing I have done so far on the smoker. The shear size (3.5 pounds) of the steak makes this a show stopper and it is rather straightforward to make. After dinner the wife made a comment that I am never allowed to make a steak any other way from now on… it is hard to argue with her!! For this one I used Weavers Dutch Country Steak Dust seasoning:
Temp - 300°
Smoked until an internal temperature of 120°
Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.
After searing it was left to rest for about 15 minutes before cutting.
These are now my favorite things to make on the smoker and they also happen to be one of the absolute easiest things to make. Surprisingly quick and very hands off once they are on! Seasoning on these is great because it is a store bought rub that really works out great. Rub was simply a heavy coating of Weber Sweet Cracked Pepper Dry Rub seasoning & an additional coating of coarse black pepper.
Temp - 260°
After about 2 hours add a probe to start keeping track of internal temp.
Cook until an internal temp of 205°
Remove from smoker and let sit for just 15 minutes before cutting.
For this one I had the butcher cut & prep the rib roast by cutting off the bone and having the bones tied back on. Seasoning of the roast was butter mixed with garlic pepper seasoning and salt. This was much more simple than I expected and one of the best things to come off of the smoker yet!
Temp - 250° until an internal temp of 115°
Boosted temp up to 400° to help set up the bark
Cooked to internal temp of 125° & let rest, covered in foil, for half an hour.
Used a modified 2-2-1 method for these but wanted them done a little quicker than normal. Used simple rub of Quaker Steak and Lube Chipotle seasoning:
Temp 325°
2 hours on smoke
1 hour wrapped (brown sugar, butter, and additional rub added)
30 minutes unwrapped with sauce
Garlic Kielbasa thrown on the smoker during the last hour just because there was space available!
Since I have found Smoking/Grilling as hobby I find myself trying many different ways of doing things. The downside to always experimenting like that is losing track of how I did certain Smokes. To remedy that issue I am going to attempt to post each of my successful meals here, along with the how of the cook. Hopefully this will create a repository that I can reference in the future and share with others, so they can give things a try!
Dusting off the 'ol domain and going to try relaunching soon with fresh content.... hopefully this will include guest articles by some of my friends and readers, so if you have something let me know and perhaps we will include it on the site.
As the domain name states, this site is for Assorted Nerdery of all kinds. Computer Nerdery, Music Nerdery, Food Nerdery, Movie Nerdery, Music Nerdery, etc. If there is a reason to be excited about a subject and "nerd" out about it this is the place!