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  1. #1
    That dude from Mississippi notnalc68's Avatar
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    Smoking Meat -- Tips, Opinions, Recipes

    Since we have a thread, to show your smokers & grills, I thought it might be a good idea to share tips on using smokers.

    I've never owned one, and now that I have one, I'm interested to see how you all cook your meats in them.

    IMG_8012.JPG


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  2. #2
    That dude from Mississippi notnalc68's Avatar
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    I'm about to smoke a pork loin, some drumsticks, and chicken breasts. How long do you all smoke that sort of stuff.


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  3. #3
    Been Around the Block Rb1boxer_3's Avatar
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    An hr a pound is what I do. But that's only with brisket and ham . Never smoked anything else.

    Out in the Boonies

  4. #4
    Been Around the Block CastleRockJeep's Avatar
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    Smoking Meat -- Tips, Opinions, Recipes

    Subscribed. I'm in the market for a smoker, and cannot wait to get started. I'll be looking forward to hearing people's tips/tricks.

  5. #5
    Knows a Thing or Two Speedy_RCW's Avatar
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    Smoking Meat -- Tips, Opinions, Recipes

    Here's my jerky recipe. I'll post up a few more but I have to get them off my old phone.

    2 cup soy sauce
    1/2-3/4 of a bottle tiger sauce.
    4-6 oz of honey
    1/2 cup brown sugar
    Black pepper, red pepper flake & garlic powder to taste

    Marinate for 24 hours

    Smoke at 170 until it's as done as you like. I wait til it cracks when I bend it. Not breaks....just cracks.

    Does about 5 pounds of meat.


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    Last edited by Speedy_RCW; 01-08-2017 at 03:01 AM.

  6. #6
    That dude from Mississippi notnalc68's Avatar
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    Quote Originally Posted by Speedy_RCW View Post
    Here's my jerky recipe. I'll post up a few more but I have to get them off my old phone.

    2 cup soy sauce
    1/2-3/4 of a bottle tiger sauce.
    4-6 oz of honey
    1/2 cup brown sugar
    Black pepper, red pepper flake & garlic powder to taste

    Does about 5 pounds of meat.


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    That looks good! What type of beef, do you use?


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  7. #7
    Knows a Thing or Two Speedy_RCW's Avatar
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    Quote Originally Posted by notnalc68 View Post
    That looks good! What type of beef, do you use?


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    Eye of round or bottom round. I just get it at the supermarket and ask them to slice it 1/8" thick. Saves me a lot of work. Then all I have to do is trim it up. I'll edit my original post too because I just noticed I didn't put smoke or marinating times.


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  8. #8
    Meme King WJCO's Avatar
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    Here's a book I got for Father's Day, and has a ton of great tips. The most used page in this book is the rub recipe below. I've used it on chicken, steak, turkey, ribs, etc. It is by far my favorite on ribs, absolutely amazing. I have found leaving the charcoal smoker around 170-190 for 9 hours is absolutely perfect for me. I typically use apple chips or hickory.

    IMG_20170107_200318_087.jpg

    IMG_20170107_200510_669.jpg

  9. #9
    Knows a Thing or Two Speedy_RCW's Avatar
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    Smoked salmon

    Salmon brine
    3 cups Yoshida's gourmet teriyaki sauce
    1/2 cup non-iodized salt
    1-1/4 cups brown sugar
    1 cup white sugar
    2 cups water

    This Brine is good for about 10 pounds of salmon.
    Soak fish in Brine for about 12 hours
    Remove fish and do a quick rinse
    Place on smoker racks
    Sprinkle with brown sugar
    Allowed to air dry until tacky to the touch.
    Place in smoker at about 180° until done.


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  10. #10
    Knows a Thing or Two Speedy_RCW's Avatar
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    Quote Originally Posted by WJCO View Post
    Here's a book I got for Father's Day, and has a ton of great tips. The most used page in this book is the rub recipe below. I've used it on chicken, steak, turkey, ribs, etc. It is by far my favorite on ribs, absolutely amazing. I have found leaving the charcoal smoker around 170-190 for 9 hours is absolutely perfect for me. I typically use apple chips or hickory.

    IMG_20170107_200318_087.jpg

    IMG_20170107_200510_669.jpg
    Here's the rubs I use for pork and tri tip. I've tried a bunch and these are my favorites.

    Pork Butt Rub
    3-Tbsp Tony's or comparable cajun seasoning
    4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature than regular brown sugar)
    1/2-Tsp Paprika
    1/4-Tsp Cumin
    1/4 Tsp Garlic Powder
    1/4 Tsp Onion Powder
    1/4 Tsp Salt

    Tri tip Rub
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1 tablespoon ground black pepper
    2 teaspoons onion powder
    2 teaspoons dried oregano
    1 teaspoon garlic powder




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