Smoking meat

[D.Gray]

February 2023 I purchased a reverse flow offset wood/charcoal fueled smoker.

I have been experimenting with different woods and spice combinations.

I just ate a nice slab of standing rib roast smoked with apple until 130 degrees internal temp and let rest two days in the fridge before slicing. I rubbed it with a course brown mustard and Rodelle Prime Rib Rub. it had a wonderful flavor and texture; partially because it came from a home-grown steer.

 

[House Boy]

February 2023 I purchased a reverse flow offset wood/charcoal fueled smoker.

I have been experimenting with different woods and spice combinations.

I just ate a nice slab of standing rib roast smoked with apple until 130 degrees internal temp and let rest two days in the fridge before slicing. I rubbed it with a course brown mustard and Rodelle Prime Rib Rub. it had a wonderful flavor and texture; partially because it came from a home-grown steer.

I’m glad it turned out to your liking, you’re doing something right. I don’t mind bragging I’m an expert at prime rib but only roasting. I came from a very popular family restauranteur specializing in prime rib. Anything beats prime rib not made in a Altosham. Steer is the very best and should only be roasted or smoked properly.

 

[simon1]

February 2023 I purchased a reverse flow offset wood/charcoal fueled smoker.

I have been experimenting with different woods and spice combinations.

I just ate a nice slab of standing rib roast smoked with apple until 130 degrees internal temp and let rest two days in the fridge before slicing. I rubbed it with a course brown mustard and Rodelle Prime Rib Rub. it had a wonderful flavor and texture; partially because it came from a home-grown steer.

Pics or it didn't happen.

Pics not only of the meat but of the smoker also.

 

[simon1]

Thank you for the Like on the above post, Bruce.

How are your Dutch ovens doing? I've been meaning to make a cobbler in my 8 inch for a few months but it's been windy, too hot, or other stuff. Maybe in a couple of weeks.

 

[brucered]

Thank you for the Like on the above post, Bruce.

How are your Dutch ovens doing? I've been meaning to make a cobbler in my 8 inch for a few months but it's been windy, too hot, or other stuff. Maybe in a couple of weeks.

Going well. We use them regularly for camping and weekly meals.

Our son got one, he uses his (and mine) for making bread. Cast Iron and Carbon Steel is pretty much all I use.

These get prepped in some fancy ribbed bread basket and then cook in cast iron.

 

[House Boy]

Going well. We use them regularly for camping and weekly meals.

Our son got one, he uses his (and mine) for making bread. Cast Iron and Carbon Steel is pretty much all I use.

These get prepped in some fancy ribbed bread basket and then cook in cast iron.

View attachment 1923338

I have a plate of butter waiting my share

 

[DesertIguana]

Last year I attended a fund raiser for Non Profit I do some volenterring with.

Stan Hayes from Operation Barbeque Rescue came , and smoked 100+ pounds of Brisket.

I am no meat smoker, Stan is world class.

Great Brisket.

 

[Tirvine]

I need to experiment more. Here in Austin it seems that post oak and a simple salt and pepper rub prevail. A few still use mesquite, but they are a dying breed.

 

[Whisky]

I need to experiment more. Here in Austin it seems that post oak and a simple salt and pepper rub prevail. A few still use mesquite, but they are a dying breed.

I used to use Mesquite a lot when I lived in Tx. The problem with mesquite is that it can make the bark extremely bitter if it smolders or if the meat smoked too long. Mesquite is hard to come by up here in Indiana so I use Hickory, Hickory mixed with apple, or hickory mixed with cherry depending on what I'm smoking. My Brisket rub is equal parts salt, pepper, and brown sugar. Just Salt and Pepper works fine too but I don't use any sauce on my brisket so the small amount of sweetness from the brown sugar really pairs well with the salt and pepper. I had a pit master at a BBQ competition tell me once that Pros use hickory and amateurs use mesquite.

 

[simon1]

Going well. We use them regularly for camping and weekly meals.

Our son got one, he uses his (and mine) for making bread. Cast Iron and Carbon Steel is pretty much all I use.

These get prepped in some fancy ribbed bread basket and then cook in cast iron.

View attachment 1923338

Lookin' good, my Canadian friend.

 

[Tirvine]

I used to use Mesquite a lot when I lived in Tx. The problem with mesquite is that it can make the bark extremely bitter if it smolders or if the meat smoked too long. Mesquite is hard to come by up here in Indiana so I use Hickory, Hickory mixed with apple, or hickory mixed with cherry depending on what I'm smoking. My Brisket rub is equal parts salt, pepper, and brown sugar. Just Salt and Pepper works fine too but I don't use any sauce on my brisket so the small amount of sweetness from the brown sugar really pairs well with the salt and pepper. I had a pit master at a BBQ competition tell me once that Pros use hickory and amateurs use mesquite.

I agree mesquite imparts a bitterness to the bark. I usually go about 14 hours and use butcher paper for the wrap. Post oak is perfect. When I grill on the gas grill, I use apple, hickory, or pecan chips.

 

[D.Gray]

Pics or it didn't happen.

Pics not only of the meat but of the smoker also.

it is just an Oklahoma Joe reverse flow Longhorn offset smoker. I burn fruit wood (apple, cherry, and apricot are what I have).

 

[simon1]

it is just an Oklahoma Joe reverse flow Longhorn offset smoker. I burn fruit wood (apple, cherry, and apricot are what I have).

That's a lot thicker steel than the cheap Char-Griller that I modded out. It holds temps great now and has done so for years.

 

[DrStrange]

it is just an Oklahoma Joe reverse flow Longhorn offset smoker. I burn fruit wood (apple, cherry, and apricot are what I have).

Your smoking wood list is what I categorize as two types of fruit wood.

The pitted fruits are my favorites,
cherry being my absolute favorite smoking wood; any kind of cherry.

My second favorite meat smoking woods are apple and pear.

Maples after that,
and then nut trees and oaks.

 

[D.Gray]

I love using fruit wood. I can get cherry and apple readily, I am waiting until next year to use a wheelbarrow load of mulberry that I cut down this spring.

I am trying to find oak and maple, but those aren't easy to find in the NE Oregon desert

 

[nlife]

I wish we had more actual smoking wood around here in northern BC. We have lots of alder, which is great for fish, but I'm not able to find a ready source of other wood. I have to use pellets instead.

 

[Altreac]

I wish we had more actual smoking wood around here in northern BC. We have lots of alder, which is great for fish, but I'm not able to find a ready source of other wood. I have to use pellets instead.

I ran into the same issue in the NWP. Alder, alder, alder.

Have to take a trip to an orchard or something in Okanagan, try get some of there scrap or something. (not really being serious).

 

[Altreac]

If you enjoy proper Jamaican Jerk, if you ever get a chance to import some pimento wood, I strongly recommend it.

Allspice berries (pimento berries) and pimento wood are key to traditional jerk.

I've always liked hickory in small portions. Oak, maple, apple, cherry.

 

[DrStrange]

I love using fruit wood. I can get cherry and apple readily, I am waiting until next year to use a wheelbarrow load of mulberry that I cut down this spring.

I am trying to find oak and maple, but those aren't easy to find in the NE Oregon desert

The only situation where I would use other types of wood besides cherry and apple
would be when I can't get cherry and apple.

 

[nlife]

I ran into the same issue in the NWP. Alder, alder, alder.

Have to take a trip to an orchard or something in Okanagan, try get some of there scrap or something. (not really being serious).

I seem to have my Bradley working good now. I did a mailbox mod to it and use a pellet tray. You can ply lots of smoke to meat and it's cheaper than the pucks the sell. My only problem now is that the Bradley isn't big enough to do all the sausage and pepperoni I'm making.