Whats in your smoker?

Also I’m not against all you salty old smoking expert gizzlers telling me what I’m doing wrong on my smoked salmon. This is only batch #4 or so for me.
 
I smoked a rack of baby backs today. I had to, since I wanted to get the smoker going for another batch of smoked tuna, and it’s too much trouble to only smoke a batch of tuna. I ate (and gave away) all of the last batch and had a hankerin’ for more.

Soy sriracha in the middle. It doesn’t taste all that different than just plain salt TBH.

IMG_3340.jpeg
 
Matt B said:
Tell me about this. I could look it up but it won’t tell me how you do it.
Click to expand...


I cut them up, mustard n Salt Lick over night.


225 for 2 hrs, flipped after 1hr.
Into foil pan with more salt lick, butter, brown sugar, and BBQ sauce cover for another hr.

Remove and back on rack for 1/2 hr.

Kinda like the 3-2-1 ribs, but only 3.5 hrs
 
PhilR said:
Got a smoker for Christmas, and the wife and DIL had a hankering for brisket.

View attachment 138797

@Matt B what’s your tuna recipe?
Click to expand...
It’s less of a recipe and more of a technique. I cut it into strips ~1-1.5” wide, pat dry, then lightly to medium lightly coat all sides in coarse kosher salt off and let sit for 5 minutes. It’s easy to overdo it on the salt. Then I get 2 colanders and rinse the salt (not obsessively) and let drain while I’m working. Set on paper towels and pat dry. Then I blow a fan on it in a cold garage for an hour or more until the surface is tacky. This gives me time to get my uber manual offset firebox smoker going, charcoal chimney starter has to fire etc. Then I smoke it ideally at 225 with hardwood charcoal and pecan chunks and chips until it’s done. That’s how I do it.
 
Made some smoked potatoes on Mother’s Day to go with braised short ribs

IMG_3269.jpeg


Did my first pulled pork a few weeks ago
IMG_3327.jpeg

Today it’s a turkey breast

IMG_3335.jpeg
 
You must log in or register to reply here.
Back
Top