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JMSetzler
05-22-2011, 09:31 AM
So far on the list, I have smoked a fatty, brisket flat, turkey breast, and boston butt. I wanna smoke something different early this week and I'm NOT ready to do ribs yet. I wanna keep moving and experience different cuts of meat on my smoker.

What should I smoke next?

campdude
05-22-2011, 09:33 AM
Try a chuck.

JMSetzler
05-22-2011, 09:37 AM
Try a chuck.

Is that a chuck roast?

Mister Bob
05-22-2011, 09:54 AM
Spatchcock a chicken

campdude
05-22-2011, 09:55 AM
Is that a chuck roast?
Yes, chuck roast. Pulled chuck is really good.

pigdog
05-22-2011, 10:28 AM
meatloaf is awesome smoked and pretty easy to do. It's my kids favorite thing I smoke.

Soybomb
05-22-2011, 10:29 AM
Moinks, also get some tenderquick and start some bacon. :-D

N8man
05-22-2011, 10:37 AM
Roll Of German Bologna, you'll thank me for it.......
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=12918&d=1201984017

Elsinore
05-22-2011, 10:38 AM
I agree with pigdog, meatloaf is the bomb. Or if your in the mood for a cut of meat, tri-tip is always on the top of my list.

Bbqin fool
05-22-2011, 10:58 AM
Could always try salmon. Maybe even a ham? Hmm, I might have to try that too:grin:

Frank Grimes
05-22-2011, 11:03 AM
Brined and smoker pork loin is the best way to enjoy pork loin, and its pretty easy to get great results.

Ross in Ventura
05-22-2011, 12:18 PM
Meatloaf :clap2:

http://www.bbq-brethren.com/forum/showthread.php?t=105538&highlight=jackie%27s+meatloaf

Ross

MilitantSquatter
05-22-2011, 12:21 PM
Why don't you think you're ready for ribs ?

If you made it through a brisket flat, ribs are a piece of cake... I'd venture to say getting a brisket flat done right is even more challenging than a whole brisket packer.

Smoothsmoke
05-22-2011, 12:53 PM
Ribs are easy, go for it!

colonel00
05-22-2011, 01:05 PM
Cheekin!!! Brine and spatchcock a whole chicken or just do some thighs. Thighs are pretty forgiving aside from the skin and cook fairly quickly for a mid week cook. Chuckies are good as well but can be a little longer of a cook. Just plain pulled beef is yummy or if you want to do something different try this (http://www.bbq-brethren.com/forum/showthread.php?t=95507). I guess it all depends upon the amount of time you have. I don't see MOINKs on your list yet. As Smoothsmoke said, ribs aren't that hard. I would suggest spares as they are a little more forgiving. Go crazy and check out the thread on trimming them down to St Louis style and you will have a nice rack and some tips to play with as well.

Al Czervik
05-22-2011, 01:19 PM
Smoke up a batch of ABT's... Although I would warn against it on a Sunday. I made the mistake of eating WAY too many on a Sunday and didn't have access to snowcones or ice cream the next day at work...:butt::flame::doh:

JMSetzler
05-22-2011, 02:29 PM
Why don't you think you're ready for ribs ?

If you made it through a brisket flat, ribs are a piece of cake... I'd venture to say getting a brisket flat done right is even more challenging than a whole brisket packer.

It's not an issue of preparedness... it's because I'm waiting for a friend of mine to become available so we can do them together... we both want to learn the process for Ribs at the same time...

parrdist
05-22-2011, 03:22 PM
I vote meatloaf you're family will thank you. You'll never do one in the oven again. Then do the Ribs go spares trimmed St Louis Style. I notice you don't have a UDS yet. You have to build one, it's easy and it is a cooking machine.

caseydog
05-22-2011, 03:34 PM
meatloaf is awesome smoked and pretty easy to do. It's my kids favorite thing I smoke.

Oh, yeah,, you gotta' do a meat loaf. Smoked meat loaf is awesome comfort food.

I do a simple mix of 2 pounds ground beef, a chopped onion, two eggs, a dash of salt and pepper, and about a half cup of bread crumbs.

Really work it a lot with your hands for a nice, dense meatloaf, then roll it into a nice log, and let it set up in the fridge for a couple yours. Then smoke it.

I like mine with garlic mashed potatoes.

CD

jestridge
05-22-2011, 03:46 PM
another vote for meatloaf

bmanMA
05-22-2011, 04:33 PM
I say do pastrami. It's awesome and easy when you smoke an already corned brisket. Just start soaking it like NOW.

Q-Dat
05-22-2011, 05:12 PM
Chicken Wings!!!!! Not kidding. It is one of my absolute favorite things on the smoker! Just coat em with oil and your favorite rub and cook kinda high like 300* +.

I can make myself sick on em!

redvert05
05-22-2011, 05:59 PM
I'd say do some Baby Backs! Just did our first rack this afternoon. OMG, to die for I tell ya. 4.5 lb rack, 50/50 Hickory/Apple chips for smoke, 4 hrs - No Foil, Apple Juice/Water mix spray about every 30 min, 1/2 hr with Sauce, let rest for 20 min on counter under foil. 225-250 temps on our 22.5" OTG with RO Lump. Sauce was some SBR cut with 25% Cider Vinegar.

Perfectly done, bones chewed clean but not the "fall off" variety!

Can understand if you want to hold off to learn with a friend. Just tell them to hurry the fark up, as you will need to try these suckers out! :-D

Going to do a Meatloaf the first of this week, been wanting to try one of those ourselves.

deathamphetamine
05-22-2011, 06:03 PM
Roll Of German Bologna, you'll thank me for it.......
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=12918&d=1201984017

I hate bologna:sick: But because of that pic I have to try it smoked!

J.M. - Have you tried buffalo? The TD will be a first for many if not all of us:thumb:

thillin
05-22-2011, 06:13 PM
Pork steaks or thick pork chops if you want a quicker cook.

JMSetzler
05-22-2011, 06:30 PM
The spatchcock chicken idea sounds good too... I need to learn how to cut down a whole chicken anyway so maybe I'll do that... I might just put on a chuck roast and a chicken...

bigabyte
05-22-2011, 06:59 PM
I think Chicken sounds like the next logical step.

El Ropo
05-22-2011, 07:22 PM
Ribs are easy if you don't buy into the whole 3-2-1 thing. Just slather, rub, and toss on the cooker, when they pass the bend test, they're done. It's harder finding good ribs to cook than it is to cook them.

Capozzoli
05-22-2011, 07:35 PM
Im putting my vote in for ribs. They are easy compared to brisket.

Make it beef ribs if you can find chuck ribs. They are like the lobster of BBQ.
My mouth waters just thinking about them.

JMSetzler
05-22-2011, 07:47 PM
Definitely gonna do ribs... they just aren't gonna be my next cook...

Capozzoli
05-22-2011, 07:57 PM
Beef Tounge?

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00769.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00773.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00775.jpg

NorthwestBBQ
05-22-2011, 08:09 PM
Cabeza:

http://public.blu.livefilestore.com/y1pULI06_fCzWLr24Q_kzzRi7NS08dumTb_QQWva8ZRf4amuLX s8RY8uLCBHvumNtreAo2WHzs29b13a491JHX4cA/Butcher%20cafe%20(22).JPG?psid=1