What to put in the smoker this weekend?

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Originally Posted by MarkCO

Went in 2 liquor stores today, neither had black lagers. I sometimes forget about AppleJack. :(

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I can always find Michelob AmberBock at King Soopers.
https://i5.walmartimages.com/asr/e36...0&odnBg=FFFFFF

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Originally Posted by Drewline

What a great thread this is! I just bought a Masterbuilt smoker & did a disappointing brisket Saturday. I'm really getting an education reading this. My wife says I have to try again this weekend. We'll see what the weather is like & go from there.

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Brisket can be a real finicky bitch. Really no such thing as cooking it for x number of hours at whatever temp. Brisket is done when it is done. Test by sticking a bbq skewer in it and test by the feel. Resistance means it's not done. I struggle with Brisket and don't do it often because of that. Every brisket I have done has taken a different time to finish.

2 racks of baby backs .... red cutting board kind of washes out the color of the ribs themselves but the meat is falling off the bone ...

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Kinda new to the smoking thing. This was a first attempt at salmon. Yes...it was as good as it looks. Maybe the best salmon I've ever had. Wife did a dry brine and then air dried it for several hours. I did the smoking part. Brushed it with maple syrup about a half hour before taking it out. Cooked much quicker than I thought. We did about 3 pounds. After seeing how well it turned out we're gonna load that sucker up with about 10 pounds next weekend.


http://i625.photobucket.com/albums/t...ps0usvrwqe.jpg

Smoked Salmon is wonderful.

Try some apricot jam on the smoked salmon instead of the maple syrup.

I'm going to try this! Thanks!

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Originally Posted by Bailey Guns

Kinda new to the smoking thing. This was a first attempt at salmon.

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That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?

BG is getting some of that NW salmon. Lucky bastidge.

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Originally Posted by Rumline

That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?

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I just used some alder chips and set the temp at 200. The outside is just slightly firm...inside is moist and flaky. Only left it in the smoker for about 2.5 hours. Smoke for first hour or maybe just a little longer.

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Originally Posted by Gman

BG is getting some of that NW salmon. Lucky bastidge.

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Yeah...it's a pretty nice perk to living up here.