The OFFICIAL meat smoking thread

[AWvsCBsteeeerike3]

Not exactly smoking but cooking indirect for a long time on Saturday and using some wood.

Grilled / Smoked Pot Roast:

- Going to use a large brisket or two chuck roasts
- Salt, Pepper, Garlic Powder
- Onions
- Celery
- Potatoes
- Carrots
- Andria's Steak Sauce
- Red wine

Going to liberally apply salt, pepper and garlic powder to the meat. Will place meat directly over hot open flame to sear outside. Then placing meat in a foil pan, covering it with Andria's steak sauce and red wine as well as a bit of water. Add vegetables to pan and cover with foil. Cook indirectly between 275 and 300 for a few hours - until done. I can tell by touch and feel when it's done. I think I will add some cherry or mesquite wood for flavor while cooking indirect.

I've never done this, I'm hoping it turns out well.

Sounds delicious, good luck. I've found mesquite lump charcoal is a pretty easy way to keep heat with a decent amount of flavor. Are you keeping enough liquid to submerge the roast or just enough to keep the bottom submerged and the rest steaming?

[Fat_Bulldog]

Not exactly smoking but cooking indirect for a long time on Saturday and using some wood.

Grilled / Smoked Pot Roast:

- Going to use a large brisket or two chuck roasts
- Salt, Pepper, Garlic Powder
- Onions
- Celery
- Potatoes
- Carrots
- Andria's Steak Sauce
- Red wine

Going to liberally apply salt, pepper and garlic powder to the meat. Will place meat directly over hot open flame to sear outside. Then placing meat in a foil pan, covering it with Andria's steak sauce and red wine as well as a bit of water. Add vegetables to pan and cover with foil. Cook indirectly between 275 and 300 for a few hours - until done. I can tell by touch and feel when it's done. I think I will add some cherry or mesquite wood for flavor while cooking indirect.

I've never done this, I'm hoping it turns out well.

Sounds delicious, good luck. I've found mesquite lump charcoal is a pretty easy way to keep heat with a decent amount of flavor. Are you keeping enough liquid to submerge the roast or just enough to keep the bottom submerged and the rest steaming?

I'm not going to submerge the roast. Just enough on the bottom. I'll adjust as needed.

I'm going to do this on gas. I know, I know. Going to light one half of the grill and keep between 275 and 300 for the duration. I will have a smoke box in there for the wood.

[AWvsCBsteeeerike3]

No judgment here man, it's tough to keep a smoker that hot for that long. Sounds like fun. I always have a blast trying out new things on the grill/smoker.

[AWvsCBsteeeerike3]

we need some pics of this bad boy, FB

[haltz]

Anyone have any tips in ham?

I put my tip in a ham once. It was ok.

[lukethedrifter]

Anyone have any tips in ham?

I put my tip in a ham once. It was ok.

Bone-in then?

[AWvsCBsteeeerike3]

Karp talking about it in baseball reminded me of this.

Man, last weekend we did ribs and they turned out freaking great. smoked for 3 hours at 250-275, then roasted them after being smothered in honey.

Ran out of my parents rub and used this:


And it was awesome. Forgot to take pictures, but some of my best work.

[cardinalkarp]

Karp talking about it in baseball reminded me of this.

Man, last weekend we did ribs and they turned out freaking great. smoked for 3 hours at 250-275, then roasted them after being smothered in honey.

Ran out of my parents rub and used this:


And it was awesome. Forgot to take pictures, but some of my best work.

I use those rubs & they do work fantastic. They have/had one that was a chipotle cinnamon from the same maker & it was REALLY good.

[AWvsCBsteeeerike3]

Karp talking about it in baseball reminded me of this.

Man, last weekend we did ribs and they turned out freaking great. smoked for 3 hours at 250-275, then roasted them after being smothered in honey.

Ran out of my parents rub and used this:


And it was awesome. Forgot to take pictures, but some of my best work.

I use those rub & they do work fantastic. They have/had one that was a chipotle cinnamon from the same maker & it was REALLY good.

I wonder if this isn't the same chipotle rub and they just changed the name. For years now I have been using my parents homemade rub (mainly because it was free but also really good) and when I ran out I was looking for the old chipotle rub that I had used way back when. But, I couldn't find it so started sifting through all the ingredients on their different rubs and found the sweet and smoky was the closest to what I was looking for, actually the little words say chiptle/cinnamon.

Anyway, yeah, it's good.

[AWvsCBsteeeerike3]

I actually did take a picture of the ribs with the different rubs. Really it was crazy how little the grill mates coagulated compared to homemade rub. Top 2 have grill mates, bottom one has homemade.

[SHOW]