The Smoking Thread

Do any of you okes own a spit.

I have one of the small ones, similar to the Weber spit and a BIG one. Can do a cow on mine if needed. Used it for a lamb and pig at the same time.
 
Watch this space :)

Monday I am smoking 4Kg pastrami flat ribs and 4kg pork shoulder.

The flat ribs are busy curing and will brine the pork shoulder over the weekend. I am off Monday and want to have some yummy meat ready for weeks to come. Yes smoked meat freezes great - nothing better than home smoked meat for tacos, pizza, pasta etc

I have done pastrami brisket before this time aiming for this



29 Aug update: pork shoulder is brining and I also got 2 eisbein so it's going to be a big smoking day tomorrow


Also brewing a smoked s'more porter
 
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And we off! Smoker fully loaded

Pulled pork, eisbein and short rib pastrami!

See y'all in many hours to come. Might give brewing a skip today depending on how I feel.

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Also did a few mods on the smoker this weekend. Sealed it pretty much no leaks at the moment also popped 2 additional thermometer dials. Now it's easier to select the hotter area if needed.

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Looks great, nice to have so much real estate in the smoker!

I did a small, 3 rib rack of beef short ribs yesterday. It was an improvement over my initial (failed) attempt last year but I'm still not 100% happy.

I had doubts about the cut of meat when I trimmed it on Saturday afternoon - a better cut would have resulted in a better final result.

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Vades said:
Looks great, nice to have so much real estate in the smoker!

I did a small, 3 rib rack of beef short ribs yesterday. It was an improvement over my initial (failed) attempt last year but I'm still not 100% happy.

I had doubts about the cut of meat when I trimmed it on Saturday afternoon - a better cut would have resulted in a better final result.

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Thanks and I have a second rack so I can double that. Only problem with a smoker like this is whether im doing 1 brisket or 12 same amount of wood is used. Thats why Im doing this batch now to pack some away in the freezer.

Must say I finally managed to get what I think was a good batch of ribs on my last attempt. I found that you should do the 321 method but keep the temps on the much lower side. The last batch I did was the first time I was super happy with how they came out. I am now really keeping temps low. About 200/225f foiling etc

I have honestly found that taking things alot slower and foiling works wonders.
 
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Snyper564 said:
Thanks and I have a second rack so I can double that. Only problem with a smoker like this is whether im doing 1 brisket or 12 same amount of wood is used. Thats why Im doing this batch now to pack some away in the freezer.

Must say I finally managed to get what I think was a good batch of ribs on my last attempt. I found that you should do the 321 method but keep the temps on the much lower side. The last batch I did was the first time I was super happy with how they came out. I am now really keeping temps low. About 200/225f foiling etc

I have honestly found that taking things alot slower and foiling works wonders.
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I'm happy with my pork ribs (also after some early unsuccessful attempts). I also roughly follow 321 method, and foil, but allow myself to adjust based on look and feel. 225f is my temperature too.

For the beef shorties I upped the pit temp to 280f and did not wrap yesterday at all in order to get a better bark. Just spritzed with a 50/50 apple cider vinegar and water solution. Total cook time was just over 6 hours.
 
Vades said:
I'm happy with my pork ribs (also after some early unsuccessful attempts). I also roughly follow 321 method, and foil, but allow myself to adjust based on look and feel. 225f is my temperature too.

For the beef shorties I upped the pit temp to 280f and did not wrap yesterday at all in order to get a better bark. Just spritzed with a 50/50 apple cider vinegar and water solution. Total cook time was just over 6 hours.
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Ah, yes. The beef ribs. I found that if you dont wrap them they are tough was also super disappointed in my attempts in the past.

I found that they should be wrapped and you really need to do it slow. Although not short ribs these were my last flat ribs..

You can wrap in baking paper (not wax paper) for a better bark as well or even wrap in baking paper and then wrap foil over that for best of both worlds. This is a never ending journey for perfection though :) Atleast good meat to eat along the way

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Snyper564 said:
Ah, yes. The beef ribs. I found that if you dont wrap them they are tough was also super disappointed in my attempts in the past.

I found that they should be wrapped and you really need to do it slow. Although not short ribs these were my last flat ribs..

You can wrap in baking paper (not wax paper) for a better bark as well or even wrap in baking paper and then wrap foil over that for best of both worlds. This is a never ending journey for perfection though :) Atleast good meat to eat along the way

View attachment 1136868
Click to expand...
Those look good.

The issue I had with my first attempt at beef shorties is that the fat didn't render properly. Each bite was just a mouthful of grease.

I actually rested yesterday's effort in baking paper.
 
Vades said:
Those look good.

The issue I had with my first attempt at beef shorties is that the fat didn't render properly. Each bite was just a mouthful of grease.

I actually rested yesterday's effort in baking paper.
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Yeah these things need time. Try for the 10 hour mark if you can.
 
Snyper564 said:
Haha its my day off :) but I do smoke sometimes on a friday, with my smoker I only need to toss a log on every 30 min so its easy to work and smoke
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I knew a guy that used to smoke at his desk, probably not the same.

Ordered a Brisket for Thursday, they need to go and murder a new cow for me, as my butcher classifies 500g as a Sunday roast. I told him at least 5kg or don't call me back
 
heartbroken said:
I knew a guy that used to smoke at his desk, probably not the same.

Ordered a Brisket for Thursday, they need to go and murder a new cow for me, as my butcher classifies 500g as a Sunday roast. I told him at least 5kg or don't call me back
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Going big! Keep in mind there's a size limit to what a 57cm Weber can handle. For brisket, 3kg-4kg has been the sweet spot for me.
 
I did another one on Sunday. Sorry for the potato picture, it's the only one i took the whole day. A much better cut of meat supplied by a Boshoff Afribeef. This one came out WELL smoked, but it could have been more moist.
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George Netherby said:
I did another one on Sunday. Sorry for the potato picture, it's the only one i took the whole day. A much better cut of meat supplied by a Boshoff Afribeef. This one came out WELL smoked, but it could have been more moist.
View attachment 1137468
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Assuming brisket? I found if I dont keep temps super low 200/225f and foil I dont get it moist
 
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