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  1. EdP

    What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?

    Smoked it, fat side down so it wouldn’t burn, at 250 with some mesquite for about 6 hours. Then put it in a pan with a cup of beef stock and finished it inside covered with foil in a 225 oven for another 3 hours +/-. It was just probe tender everywhere at that point so I let it cool covered...
  2. EdP

    What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?

    I’ve had it soaking in a 12 quart pot for about a day and a half. Changed the water three more times. Tonight I mixed 1 tsp onion powder, garlic powder, paprika, and ground coriander seed,.. skipped the pepper. Planning to smoke it tomorrow with mesquite. It came with a packet of spices...
  3. EdP

    What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?

    I’m soaking the point, plan to smoke it tomorrow. I’ve seen some nice pics smoking with spog(sans salt) and the spice pack, so I may just do that for this one.
  4. EdP

    brisket rest

    I do this too, as stated it keeps warm a long time if you’re smoke finishes ahead of schedule. I can’t find a pic I have, but my dog absolutely loves that towel after you unwrap it. :emoji_heart_eyes:
  5. EdP

    What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?

    I’m not sure how to try this. I guess I can pick up here after the curing step, https://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe but the spices are also part of the cure so I’m guessing the flavor will be off (bland?). Maybe let it sit in the coriander/pepper...
  6. EdP

    What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?

    Which would be better? Point or flat? Is this futile? I’ll soak for a day and change the water a few times, gonna look at some non salt spice ideas here.
  7. EdP

    Second ever smoke - pulled pork

    Overcooked? Undercooked? I’ve screwed up some smokes, but never “not edible” :emoji_thinking:
  8. EdP

    Going with teriyaki ribs for my first smoke of the season

    Hi, yes wsm18 with a camping gas burner and a cast iron box for wood. Runs great at 250-275. And that diy rib hanger is the old charcoal ring.
  9. EdP

    Going with teriyaki ribs for my first smoke of the season

    Ended up going with a higher temp in the oven to get to probe tender. These were good, but we all liked the pork belly version better. I skipped the butter and brown sugar, wondering if that would’ve made a big difference.
  10. EdP

    Going with teriyaki ribs for my first smoke of the season

    Pretty windy today and lost my flame a couple times, they look good to go in the over for a while. I’m using the convection roast at 200 with the rack low. Glazed them again.
  11. EdP

    Going with teriyaki ribs for my first smoke of the season

    I plan to do this pretty much the same as the pork belly I’ve made a couple times. Started with oak and added a piece of cherry once it was going good. These will go in the oven eventually. The pork belly adds butter and brown sugar near the end, not sure I’ll do that. They get finished with...
  12. EdP

    pork belly burnt ends

    I’m in New England and I’ve had very frustrating experiences with wind and my smoker, it’s a propane conversion and it doesn’t get along with windy nights/days.
  13. EdP

    Fresh ham help please

    Well, the frozen ham was donated to a food panty for thanksgiving, but I may get one with their next batch of meat. Thanks for all the advice here. I ended up getting a pork belly from Costco https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends.318078/#post-2375318
  14. EdP

    pork belly burnt ends

    I should’ve mentioned they were very well received :emoji_sunglasses:
  15. EdP

    pork belly burnt ends

    Probably my last smoke of the season, picked up a 10+ lb belly from costco. Cut it up and seasoned it all with spog and paprika Used oak and cherry at about 250 for three hours Split it to two pans, Covered for another 1 1/2 hours, one malcolm reed butter honey brown sugar and finished...
  16. EdP

    Fresh ham help please

    Thanks for all the advice, I’ve seen many references to pop’s brine here so it looks like I’ll try that. This will likely be my last smoke of the season and I hope to end on a high note. Not sure when I’ll do this but I’ll start a thread when I get it going.
  17. EdP

    Fresh ham help please

    I’m getting a fresh ham (frozen:emoji_neutral_face:) from a relative, not sure of the weight yet. What are the options for smoking? The only thread I found was brining for a few weeks and then on the smoker, seemed like injecting was a good idea too, but there wasn’t a finished product post so...
  18. EdP

    I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight

    I forgot I wanted to use tallbm’s trim method, and this slicing guide, but this thing’s so tender it doesn’t matter
  19. EdP

    I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight

    well I’m going with what works so it’s prime from now on. This thing is still going strong.
  20. EdP

    I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight

    Looking back, I think my previous mistakes were overtrimming fat for hot and fast cooking. I’ve tried to avoid overnight cooks and that’s worked for butts, picnic shoulders, and chuck roasts @275+ Another difference was this brisket is prime and the others were choice. This is my best work so...
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