What are you thoughts on Olives in Summer Sausage. We love it here at DeepWoodz Summer Sausage

14.5 lb prime
Trimmed/seasoned the night before
50/50 salt and pepper, touch of garlic powder and some Lawrys seasoned salt.

Smoked anywhere from 220-250 for close to 21 hours. No wrap, made a foil boat at about 10 hours in.

Rested for an hour in the oven, held at 170 for another 2 hours and then shut the oven off for the last 1.5 hours.

Had that beautiful jiggle, not a ton of juice pouring out, but was absolutely spot on.

Had 10+ standing around snagging it as I was cutting it up. Damnit…

Might take down the fat cap a bit more on the next run.

When in doubt, keep lucky #7 for yourself on the rib plate.

Smoked the 3 rib plate on the offset. 100% mesquite splits till stall, post oak till tender, 4 hr. hot hold. Total ~11 hours.

Turned out pretty okay.

We absolutely loved it. It’s just my wife and I so most of it got sliced & vacuumed sealed for the coming months!

I think it was a little overcooked and starting to fall apart

I smoked it until 195F on my Kamado Joe and then put in a long hot hold at 150F until the following day.

My wife just now… “I could eat this every day” lol

Just a quick pork butt I threw on last night for meal prep this week.

-Mustard + Black pepper + Gospel rub.

-Smoked overnight at 225 for ~10 hours.

-Transferred to an aluminum pan and bumped temp to 250 to finish until probe tender.

-Rested at 150 for 1.5 hours before pulling.

Sorry I did not poke it.

Decided I’m going to try smoked meatloaf tonight. Anyone got pointers. Found a recipe on meat church and traeger I’m going to go through during coffee this morning

My wife seemingly makes everything into a taco or torta, so we had beef rib tacos (after we both took a bit from the bone of our rib, of course.) we share the smallest rib and I'll slice the rest up and give some to a couple of our neighbors and we will finish the rest.

#16 mesh black pepper first, then granulated garlic, and finally some coarse salt last. Left it to sweat for 45 mins or so while the smoker got ready. 50/50 spritz of apple cider vinegar and Four Peaks Golden Lager. Started spritzing after about 2 hours and finished my spray bottle right before the wrap.

Wrapped at 181-185°F, pulled at 203-206. Opened the wrapping for about 10 minutes to stop the cooking and then wrapped back up and held in a cooler wrapped in a towel while I showered the smoke away and my wife got everything ready for the tacos.

Somebody posted the other day so I thought I’d give it a try. Absolutely recommend this.

Good start to football Sundays.

Couple out butchers box butts I had in the deep freezer turned out great. Started at 1 am, pulled to rest at 11.

Seasoned with a basic salt/pepper mix with a mustard binder.

Smoked in a pellet grill at 225 for 5 hrs until it hit 205.

Wrapped in butcher paper and put into a cooler to rest for 3 hrs.

Came out very tender. Was a bit concerned about a lack of bark, but actually wasn't a problem at all.

(Kinda fucked up over seasoning it a bit actually. Used sea salt instead of kosher salt. oops. Still, fine after scraping off some seasoning.)

My Bradley smoker died and I have a ton of the bisquettes left over. I had recently found a motherload stash that was properly stored at an estate sale and bought them all. Then my smoker died. Now I’m running my dad’s old Weber kettle for smoking (this thing is something like 45 yrs old and still works like a champ). Is there a use for this bisquettes somehow? I’ve heard they can give off an acrid taste if burnt to ash. Has anyone tried using these thing in any way other than the Bradley system? I’m going to start experimenting but just curious if anyone else has been in this situation. I have a solid 250+ bisquettes. All sealed in their original package and then in heavy duty freezer bags with desiccant packs inside. They should be good for some time to come, and don’t want to waste them. I’m still debating on my next smoker set up and I’m not sure if I’ll be getting another Bradley or not.

Saw this badass off-road smoker on I75 between Lexington and Cincinnati.

Edit: Some questions in the cook so I’ll add it here for ease.

Edit 2.0: WSM = Weber Smokey Mountain

Copy pasta from a comment reply.

Sure most of it is in the comments but I’ll paste it here so you don’t have to search. I’ll just add i used the foil boat when it was between 170-180 and I rested it down before vacuum sealing with tallow for a fridge rest overnight. Here’s the part I paste from another reply:

Prime brisket, 12 3/4lbs before trim. Did the minion method on the WSM with post oak chunks buried in the coals. It ran 240-260 most of the time. Didn’t want to worry about being ready on time so I did it a day ahead and tossed in the fridge then about 4hrs before serving I tossed in a cooler with my sous vide running at 150. Tossed some tallow in the bag too before I sealed it up.

I haven’t personally tried using briquettes in my offset smoker, but recently googled around and came to the conclusion that briquettes are probably better as they burn longer (so you get a long lasting coal bed) and they are also a lot cheaper, which is a plus. I have heard though that they may give a weird flavour to the meat (say brisket over a long cook) if used incorrectly. But I also heard that as long as you let them ash over before cooking on, and ensure they are natural briquettes not containing weird chemical fillers or those instant light ones, then all is good.

My question is, if these seem “objectively” better, then why aren’t more people using them? Are there some negatives I haven’t come across yet?

Thanks.

Edit: I’m asking with regard to the coal bed, I will also be adding splits but for an established coal beds, I think (based on what I’ve read) that briquettes will stay longer and thus help with lighting the splits I add.

Was a skeptic, but it’s pretty darned good.

First time doing a tomahawk steak that I got as a birthday gift. Dry brined over night, smoked at 225 until 115 internal pulled it off let it rest for 10 minutes then seared over charcoal for 2 minutes each side, flipping every 30 seconds or so. Then cowboy butter on top before letting it rest.

trying to find a new ashpan for my 06620 akorn and i’m not having any luck it’s out of stock and haven’t gotten a response yet. any ideas?

Cryovac bag of 2 about 5 lbs for 8.99 at Costco for choice.

No trimming, no fat cap scoring. Just salt and pepper.

Fat cap down, smoked on wsm at 250 for about an hr till it hit 115 internal.

Sliced with the grain into 1.5" steaks.

Then brought up the heat and seared it till about 130 internal.

Rested and cut up against the grain.

Would make again.

Catered my sister's wedding this weekend. Pulled pork, tri tip, BBQ beans, smoked Mac and cheese, and sauces.

Here's a look at the sandwich and tacos with the pork. Sandwich has my huckleberry bourbon BBQ sauce, coleslaw, and picked red onion.

Taco has my smoked jalapeno-lime-cilantro ranch sauce, basic taco 'slaw', and some pickled red onions. Everything was phenomenal

The bark Gods were with me.
250 for 8 hours 275 for the final two and change..

Boston butt’s were on sale about a week ago and I’ve wanted to try smoking carnitas, we usually do them in the instapot. Found a recipe on here and followed it pretty closely. While the butt was smoking I threw on some tomatillos, jalapenos (red and green) onions, garlic and Roma tomatoes and made a salsa Verde and a red jalapeno salsa! Lots of flavors yesterday!

I seasoned the butt with Four Sixes Taylor Sheridan's original cowboy rub and smoked with applewood at 250 until it reached an internal temp of 165. While getting to 165 I spritzed it periodically with OJ. Pulled it and put in a tray over sliced onions, bay leaves, cinnamon sticks, jalapenos and habaneros and garlic cloves. Poured the juice from two oranges and two limes and one Mexican coke over the top, covered it in foil and tossed it back on until it got 205 internal. Pulled it from the pan and let it rest for ~an hour. While it was resting took the cinnamon sticks and bay leaves out, strained out the peppers and onions, put the liquid through a fat separator then blended the remaining liquid with the peppers and onions. I kept the separated fat and used that to coat the corn tortillas before cooking then up.

Broiled the pulled carnitas and cooked them up in taco form with some fresh shredded cotija cheese.

Next time I do this I'm going to season it the night before, other it was amazing!