Smoking Meat -- Tips, Opinions, Recipes

FallonJeeper

New member
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

Caught the Bug
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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JJP

New member
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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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JAGS

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

Chris1015

Member
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.
 

Discount Tire

Active Member
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!

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