BBQ/Smoking Meat

[jstim]

I'm in search of a brisket....a very special brisket. I am wondering if anyone has any leads on this particular cut of meat from this particular animal. I really am trying to find a Longhorn brisket. Now, it has a different protein to fat content than regular beef. There's a place local I can get it ground, but for obvious reasons I don't want that. Anything you can do to help my search would be appreciated. I'm hoping someone from Texas can point me in a direction.

 

[Jernik]

I'm in search of a brisket....a very special brisket. I am wondering if anyone has any leads on this particular cut of meat from this particular animal. I really am trying to find a Longhorn brisket. Now, it has a different protein to fat content than regular beef. There's a place local I can get it ground, but for obvious reasons I don't want that. Anything you can do to help my search would be appreciated. I'm hoping someone from Texas can point me in a direction.

I'm not a native Texan, only been here 5 years... but I was told people don't eat longhorns. That their meat is too tough - like chewing leather. If this is wrong, hope somebody will educate me as well. But that's what I heard. If true, you may have difficulty getting one.

 

[jstim]

I'm not a native Texan, only been here 5 years... but I was told people don't eat longhorns. That their meat is too tough - like chewing leather. If this is wrong, hope somebody will educate me as well. But that's what I heard. If true, you may have difficulty getting one.

You may be right, that might be why they only sell ground longhorn meat. I have had longhorn burgers though and they were AMAZING!!!!

 

[Jernik]

You may be right, that might be why they only sell ground longhorn meat. I have had longhorn burgers though and they were AMAZING!!!!

I googled "longhorn meat for sale" and it appears several places sell it. I opened 3 or 4 links, and only 1 offered specific cuts (cottonwood creek ranch ). The others sold by 1/4, 1/3, 1/2, or whole animal (processed).

Cottonwoood Creek showed brisket at $6/lb. Call for availability.

I'd try them out, but I've already got two freezers full of beef, pig, and chickens. Need to get through that before I buy any more.

If you try any, let me know how the process went (and of course, how it was off the grill/smoker!)

 

[Ferdelious]

I've had a BGE for about 7 years now, it's a great grill but I mostly use it for smoked BBQ. Lately I've come to the conclusion that it's not the best for smoking. With the lack of air flow it's hard to get a good clean constat blue smoke. While it can produce some really good product I think I could make better with an offset stick burner smoker. I'm probably going to sell the Egg and pick up a Yoder smoker and cook exclusively with wood.

But anyway here is a pic of my pork shoulder from 4th of July. Made some pulled pork reubens on potato rolls, they were really tasty.

 

[jstim]

I've had a BGE for about 7 years now, it's a great grill but I mostly use it for smoked BBQ. Lately I've come to the conclusion that it's not the best for smoking. With the lack of air flow it's hard to get a good clean constat blue smoke. While it can produce some really good product I think I could make better with an offset stick burner smoker. I'm probably going to sell the Egg and pick up a Yoder smoker and cook exclusively with wood.

But anyway here is a pic of my pork shoulder from 4th of July. Made some pulled pork reubens on potato rolls, they were really tasty.

View attachment 211876

Have you every tried changing your fuel ratio? I think someone else said it best in here, when I do smoking I do something similar. I do 1/3 chunked wood, and 2/3 charwood charcoal. And use wood chips for the smokey flavor while grilling. Just a thought.

 

[Ferdelious]

Have you every tried changing your fuel ratio? I think someone else said it best in here, when I do smoking I do something similar. I do 1/3 chunked wood, and 2/3 charwood charcoal. And use wood chips for the smokey flavor while grilling. Just a thought.

I've tried a bunch of different methods. What I find works best is chopping the chunks smaller and lining them up around the edge of the charcoal. Then about every 30 minutes ill flip one into the fire and do that for about 4 hours. I usually smoke hotter than most, around 275 to make sure I get a good clean burn from the wood. At 225 I've found that the chunks can choke the fire a bit.

With all that work it kind of defeats the purpose of the Egg in my opinion. I might as well get an offset burning exclusively wood for true BBQ.

 

[jstim]

And it's smoked meatloaf day, I'll tell you how it turns out once it's done.

 

[jstim]

Nice smoky flavor, and it was really good. Had some mashed potatoes with it, bbq sauce on it, boom awesome!

 

[victor.romo.359]

Does anyone else use an ugly drum smoker?
I built my own, and for a measly 60 ish dollar investment, it cooks some great meat!

Sent from my SM-G900V using Tapatalk

 

[MACT4R]

Does anyone else use an ugly drum smoker?
I built my own, and for a measly 60 ish dollar investment, it cooks some great meat!

I built one 4 years ago and still using it. Got the drum for free and bought 3 grill...bottom for coals, middle for water/woods chips and top for meat. Best smoker thus far!:frog:

 

[jstim]

Gonna take my shot at that pork tenderloin that [MENTION=54669]cfranck1[/MENTION] displayed earlier in this thread. Gonna smoke it with orange wood and see how it turns out.

 

[jstim]

So I let it get away from me. The temp got to 160. It wasn't tough, but it had solid chew, and was able to be bit through cleanly. It still had great flavor, paired with roasted potatoes, herbs and thyme and garlic.

 

[cfranck1]

So I let it get away from me. The temp got to 160. It wasn't tough, but it had solid chew, and was able to be bit through cleanly. It still had great flavor, paired with roasted potatoes, herbs and thyme and garlic.

Looked good!!

I'll do the recipe again. The only thing I'll do different is put whole chunks of apples in the butter mix. To me it wasn't apple enough for me.

 

[jstim]

Looked good!!

I'll do the recipe again. The only thing I'll do different is put whole chunks of apples in the butter mix. To me it wasn't apple enough for me.

I kept it simple, apple sauce and butter. Salt, pepper, thyme, paprika and parsley. I savoried up the potatoes a little in a cast iron pan. Hopefully I'll be working on a venison tenderloin in a couple months.

 

[nc-grayson]

Im an amateur, so be gentle.

Anybody use a digital electric smoker?

I'm new to smoking but have dreamt of it for a while. I'd like to start out testing the waters, but all I'm working with right now is a pretty decent char broil tru infrared grill. My grill is a three burner, so how would y'all recommend setting up the meat/wood/drip pan relationship along with which burners on/off?

Want to start with something simple before I dive head first into a new BGE

 

[CdaleR4000si]

Im an amateur, so be gentle.

Anybody use a digital electric smoker?

I'm new to smoking but have dreamt of it for a while. I'd like to start out testing the waters, but all I'm working with right now is a pretty decent char broil tru infrared grill. My grill is a three burner, so how would y'all recommend setting up the meat/wood/drip pan relationship along with which burners on/off?

Want to start with something simple before I dive head first into a new BGE

I have a Masterbuilt 40" Electric Smoker (2nd gen MES 40). I have done some great ribs, butts and salmon on it. Unfortunately, the 2nd gen is plagued with serious issues. Huge temp swings, very turbulent air flow (which leads to issues with the smoke).
I added an Auber PID to control the temp and a cold smoker attachment to get around the air and smoke issues. I ended up buying a Kamado Joe a few weeks ago, so the Masterbuilt has been put away for now.

I will definitely keep the electric though, I see myself using it for things like jerky and salmon. I have some friends that do great smokes on electrics, I just happened to get a dud.

 

[amalik]

I've also recently gotten into smoking salmon, both times turned out amazing so far!

Any recommendations for a simple marinade or dry rub on the salmon? There are 2 trillion on Google; hence why I'm asking someone who practically does it consistently

 

[nc-grayson]

I asked previously about electric smokers. I'd love nothing more than to jump balls in with a shiny new egg, but this one in particular has the potential to be brand new and free to me, so I thought I'd see your opinions.

it gets mixed reviews online. I LOVE my previously mentioned char-broil TRU infrared grill, and I'm going to start learning so smoke some things on that. But I can't beat free, if this is a decent dedicated smoker, not to mention it'll match my grill!

thoughts?

Deluxe Digital Electric Smoker | Char-Broil®

https://www.amazon.com/Char-Broil-D...rds=char+broil+deluxe+digital+electric+smoker

 

[97BlackAckCL]

Any recommendations for a simple marinade or dry rub on the salmon? There are 2 trillion on Google; hence why I'm asking someone who practically does it consistently

Most of the simple brines that I see online is just salt and brown sugar and water. I don't follow convention and am not a fan of using sugar with any of my smoked meats, what I did was lime juice, salt, pepper, onion powder and garlic powder as a "dry brine" but using the lime juice to help with the moisture and adding more depth to flavor :shrug: