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  1. kheper

    Pork butt, smoked and pressure steamed

    With my terra cotta smoker, powered by a 1000W hot-plate, I could never get pork butt to pull adequately - even if given 14 hours in the smoker! So, I thought I would take a cue from the technique of pastrami making. Pastrami is brisket (or navel), brined, soaked in water to remove excess salt...
  2. kheper

    Chuckie unfoiled

    I wanted to try to smoke a chuck roast without braising in foil, hoping that it would come out tender. First, I rubbed it down with salt, brown sugar, garlic powder, onion powder, black pepper and paprika. Then, I smoked it slowly for 7 hours with hickory chunks. This is the sauce I used to...
  3. kheper

    Another chuckie and a cautionary tale

    Later today, I'll be smoking a 2 1/2 lbs. boneless chuck roast. I rubbed it down with salt, black pepper, white sugar, garlic powder, onion powder, cayenne pepper and paprika. It will be served in burritos with onions caramelized in butter and chipotles sliced thin. Green salsa and sour cream...
  4. kheper

    Chuck roast

    I have had lousy success with smoking chuck roasts. They end up either dry or tough (or both). I put a 2lb, boneless chuck roast on the smoker. It was rubbed down with salt, freshly ground New Mexican chile pods, Chile d'arbol pods, and cumin seeds. I figure it will be done in 7 hours. I'll...
  5. kheper

    1/2 of a Pork butt on the smoker

    I found 1/2 of a pork butt (3 lbs.) in the deep-freeze, thawed it, and rubbed it down with prepared mustard, salt, black pepper, brown sugar, cayenne pepper, garlic salt and paprika. It is on the terra-cotta smoker now. I'll be giving it at least 6 hours of hickory smoke before I cover it and...
  6. kheper

    Spare ribs and Texas pit sauce

    I just put the ribs on to the terra cotta smoker. The ribs were rubbed with salt and dark brown sugar. They should be done in 6 - 7 hours. The recipe for the sauce follows. Texas pit sauce: 10 oz. ketchup 1/4 cup worchestershire sauce 1/4 cup fresh lemon juice 1/4 cup dark brown sugar 1 1/2 - 3...
  7. kheper

    Smoked chicken, cheese and sauce

    Taking a cue from some of the posts in this forum where meat and cheese were combined and smoked, usually in a roulade, I decided to stuff parts of a chicken with cheddar cheese and smoke it. I split a fryer in half, cut a horizontal slit from the front of each breast side backwards, enlarged...
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