Smoking Meat Questions and Discussion

[zarnold56]

Brined my turkey overnight with meat church bird brine. Ran my pellet grill at 300 to start, but had to turn it down to 225 and 250 after 2 hours as the bird was cooking faster than I thought. Skin didn't get crispy, but the flavor in the turkey was great.

 

[JP4CY]

Anyone make jerky? I'm thinking about doing some jerky but not sure about the process. I don't have a dehydrator but I have that functionality in my oven. I've seen some people not even use a dehydrator and just smoke it at 175 for 5-6 hours and it dries out. Any tips?

I do it all the time. I use bottom round roast. Usually 2.5 lbs worth at a time. I cut with the grain when its still half frozen. Cut somewhere between 1/8 and 1/4". Marinate over night.
I smoke at 180 for a couple hours then bump up to 250 to finish for like an hour or two. I try and keep a little bit of a gap between the pieces.

 

[JM4CY]

Butter ran off of it after basting and caught the manifold. My dumbass forgot a pan to catch the leakage

Leakage seems to happen for me to with age…. of my smoker.

 

[RedlineSi]

325 is the ideal temp in a smoker to get crispy skin and a kiss of smoke

 

[snowcraig2.0]

325 is the ideal temp in a smoker to get crispy skin and a kiss of smoke

I prefer to go low and slow and then reverse sear it at the end vs running hot the whole time. doesn't take long at 350 to get the crispy skin

 

[RedlineSi]

That works too, but sticking around 225 the entire time is going to be a rubbery mess. I have to have that crisp skin

 

[Cyclones_R_GR8]

Anyone make jerky? I'm thinking about doing some jerky but not sure about the process. I don't have a dehydrator but I have that functionality in my oven. I've seen some people not even use a dehydrator and just smoke it at 175 for 5-6 hours and it dries out. Any tips?

Make sure you use a lean cut of meat. Fat doesn't dry out well and makes it spoil quicker

 

[GBlade]

Smoked the best ribs I've ever done over the weekend. Smoked the ribs and a pan of lard at 225 until they stalled. About 3 hrs. Wrapped in butcher paper with a tablespoon of that smoked lard. Cooked at 300 until internal temp of 200. In the cooler for 40+ min to rest. Burping the cooler every 10-15min to prevent steaming.

These ribs were smoky, juicy and had the perfect bite. Still thinking about them.

 

[cycloner29]

Two rump roasts. Total of five hours on the smoker. Very easy to pull apart with two forks.

 

[Blackhawk6515]

Make sure you use a lean cut of meat. Fat doesn't dry out well and makes it spoil quicker

Deer meat works the best I have found.

 

[dmclone]

Smoked a few things over the weekend. Beef Jerky using eye of round. Smoked cream cheese with everything bagel and another with some Meat Church Holy voodoo. Both turned out good. Costco has Eye of round, faraway and hyvee did not.

 

[dmclone]

This was a picture of my first rack of beef jerky, which turned out a little tough. The final 3 racks turned a little beefier and better. For marinade, I used PS jerky kit mesquite for about 12 hours.

 

[tm3308]

I'm a few days late to the party since I've been in the process of moving to Green Bay, but I made time before moving out to cook Thanksgiving dinner for me and my mom (she took leftovers home for my dad and sister). Brined a turkey breast with Meat Church bird bath for about 48 hours, then injected with Tony Chachere garlic and herb injection and seasoned with Meat Church garlic and herb seasoning. Put it on the Traeger at about 350 and made gravy from the drippings. It was a little salty (I went a little too heavy with the seasoning), but still really good. And the gravy was fantastic.

Threw together some cheesy potatoes, dressing and green bean casserole for the sides.

 

[AgronAlum]

For those of you that have made your own turkey injection, what are you using? I’m making one this weekend for a family Xmas.

 

[JM4CY]

For those of you that have made your own turkey injection, what are you using? I’m making one this weekend for a family Xmas.

Butter. Lots and lots of butter.

 

[AgronAlum]

Butter. Lots and lots of butter.

Anything with it? I saw one that used butter and W sauce but I’m concerned Worcestershire sauce might be a little too strong.

 

[JM4CY]

Anything with it? I saw one that used butter and W sauce but I’m concerned Worcestershire sauce might be a little too strong.

I did butter injection last couple times and slathered the hell out of it occasionally during the last hour of smoking in conjunction with turning the heat up at the end and it turned out great. Put salt and pepper UNDER the skin on the meat the night before but don’t over do it. You can probably mess with adding a little garlic or worchester to add an element without issue. Spatchcock that bad boy for optimal cooking.

 

[AgronAlum]

I did butter injection last couple times and slathered the hell out of it occasionally during the last hour of smoking in conjunction with turning the heat up at the end and it turned out great. Put salt and pepper UNDER the skin on the meat the night before but don’t over do it. You can probably mess with adding a little garlic or worchester to add an element without issue. Spatchcock that bad boy for optimal cooking.

The plan is to spatchcock, set smoker to 225 until it hits 110ish and finish off at 375. It’s a butterball so I wasn’t planning on doing any brining or anything with it. By request of a family member, I’m using Rudy’s Turkey Rub for the seasoning.

 

[Gonzo]

The plan is to spatchcock, set smoker to 225 until it hits 110ish and finish off at 375. It’s a butterball so I wasn’t planning on doing any brining or anything with it. By request of a family member, I’m using Rudy’s Turkey Rub for the seasoning.

Curious on this. Why not?

 

[AgronAlum]

Curious on this. Why not?

I’ve always felt like the butterballs had enough solution when packed that they don’t really need it.