Smoker recipes...post em if you got em!

Thinking of smoking another roast this weekend. I have a chuck roast in the freezer. Should I just go for it? Anyone cook anything good lately?

 

No smoking for me this weekend...I'm getting itchy to do some tho. I grilled some ridiculous beer brats on Sunday for the pats game tho. I don't toot my own horn often, but I make the most incredible brats I've ever had. The process is long, but if you'd like I'll share the recipe and accompanying sides.

 

Never got into making my own. Seems a little advanced for my cooking skills right now.

 

More teriyaki jerky tomorrow and have some marinating in a hot sauce & extract for some warmth. Saturday I think I'm trying out turkey. Smoked them on grill with wood chip box before, this will be first try on smoker.


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Turkey came good. Few changes for next time but can't complain for first try in there. Jerky was great. Finished way quicker than expected but can't complain with it being done in an hour and a half. Gotta up the heat a bit for the hot batch next time. Flavor was great, just want it to tingle a little more eating it.


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Alright going for another smoke in the morning. Doing a chuck roast (3.31lbs) this time. I trimmed the excess fat away then gave it a good coat of mustard.

Then I gave it a good rub.

I then wrapped nice and tight to let sit overnight.


Going to smoke it at 235. Will baste with honey and brown sugar when IT reaches 125 and again at 150. From that point I will wrap in tin foil and take the IT to 195. Then I will wrap in towels and rest for an hour before I pull it.

 

My new set of bear paws I will be using to pull the roast apart tomorrow. What a great thing to have in the kitchen.

 

Hey Turro post up how you did that turkey! Did you brine it or inject? Let us know how you did it.

 

No problem.

I brined it for 24 hours. I had seen a few recipes for brines and kinda picked parts from those and used 2 quarts or so water, maybe almost a cup brown sugar, almost a cup kosher salt, 1/4 cup minced garlic, and few tablespoons of this McCormick seasoning I found the other day. Brined it in a bag then put it in the foil pan with an inch or so of brine. That's one change I would make is not having the brine in the pan with it and probably will put a rack in it to let it drip off and not soak in it. The lower part came little more juicier/soaked than I wanted but still great to pull apart a little and add bbq for sandwich. Kept the smoker around 225-250 and loaded whiskey chips every hour and a half for 10 hours. Next time I'm planning some injecting and seasoning on outside before cooking too. A buddy has a 24 lb one but Well chop that one up since not sure it'll fit in my smoker and could be a good challenge cooking a beast like that evenly and right.

Slugger just saw you got the bear claws too. I got some for Christmas too. Tried on some pork and just handling roasts and stuff a few times. Pretty sweet to use. Well worth having around





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I'm gonna have to try some of that one of these days now too. I've been interested in doing some with mustard after trying some marinades that had some for chicken a while back. Molasses is another ill be using soon. Maybe experimenting with the two together. I've been wanting to try some different combinations and see if I can find some new favorites


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The eye of round roast I did in this thread turned out awesome! Tomorrow will be a chuck roast and I will be pulling it instead o slicing so need to cook it longer. Thanks for the turkey recipe!

 

Sweet. I'll have to give one a try soon. Hopefully this week or next weekend. We just got our polish and stuff back from processing so might have to have a few meals of polish mixed in too.

I forgot I also added maybe 2 tablespoons of rosemary in the brine too. It adds a nice little touch I like I poultry. If you give it a try and have any ideas for changes or anything let me know too. Won't be doing a turkey again too soon but maybe in a couple weeks so I'll have to try some things new


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My Maverick ET73 at work. Another great tool to have in your kit.

 

That will be another purchase hopefully sooner than later. I had picked up one of the cheap corded ones a year or two ago and it's not bad for grilling, but leaving the smoker for longer times and wanting the specific temps it would be great to be wireless. I looked quick and I probably would get the next one up to get the 300 foot range to get to garden and woodshed and stuff with it too. The shopping list never goes down


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Anyone smoking anything today? I have 2 racks of ribs on the smoker.

 

Ribs look great. I'm hoping to get something going in the next few days or weekend. Been caught up in a few projects and haven't got to it for a while but can't let it go much longer. I'm thinking of the mustard roast or maybe a bunch of chicken breasts. Hopefully run to pick up some meat tomorrow and see what catches my eye.


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Got a chance to fire up the smoker again today. Kept wanting to try a mustard/molasses roast so I picked stuff up yesterday.
Marinaded chuck roast in horseradish mustard for 24 hours


Then covered in applewood rub

Fired up the smoker with hickory chips and got it up to only about 170, bitter cold wind kept blowing and kept it down. Basted with a layer of molasses when I put it on and again after an hour. Then about 2 hours in I went to check and of course ran out of propane. So I stuck it in the oven for another hour or hour and a half at 300 and it finished with temp higher than I was hoping for but was like 170.

Sliced it up and put it back in the puddle of juice to soak it up and rest for twenty min while I got a few things done.
Tasted great. Very happy with how it came. Mustard flavor came through, very subtle but nice touch from the horseradish flavor of the mustard, that applewood is a solid addition as always, molasses added a nice sweetness to it, and hickory came through nicely.
I plan on doing again sometime for sure. Pending weather/propane differences the process wasn't how I planned, but result was great. After over half of the 3 lb roast for my dinner I just gotta practice a little portion control when I do more, but that was a hell of a tasty meal



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Looks great Turro. I am hoping to get a shoulder in the smoker next weekend. I have an 8.61lb bone in that I need to get on the grate. I will surely post pics of progress and results. Will most likely smoke this one overnight as it will take quite some time to get it up to 195.

 

Looking forward to how you do that one. I experimented with doing shoulders and came up with a way that's turned out good for the past few. Next time I do one I'll post the process too. Probably won't be for a few weeks or so, usually try to space them out since they turn into a few days of overdoing. I'm thinking of trying something with that mustard and molasses injected next time. Or do my regular and an experimental one both at once to compare. Tough to beat what I know always works but experimenting new has brought some great new flavors and kinda want to keep trying.


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Got my order of goodies in. Some great products here!