The Official Smoker Thread!

Brangus said:
We want pics and a follow up on the picahna. @Burt Gummer found out about these also.
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Current plan is to heavily cross cut the fat cap before seasoning. We'll see how it does. I'm excited for it. May make a quick cilantro chimichurri for it if I have any.
 
There is a new butcher shop behind Lowes in Pittsboro. I was in there a couple days ago. They had Picahna for sale. I didn't buy any because i didn't know what it was.

They had a large selection of marinades, sauces, and rubs from all over the country, too.
 
Alabamacoastie said:
There is a new butcher shop behind Lowes in Pittsboro. I was in there a couple days ago. They had Picahna for sale. I didn't buy any because i didn't know what it was.

They had a large selection of marinades, sauces, and rubs from all over the country, too.
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Thanks. I’ll have to stop by after work this week.
 
Not the most tender cut I’ve had (could be this particular piece, was sort of between a strip and a good London broil), but flavor was very buttery and beefy. Will definitely be giving it another go at some point. Roasted corn and cilantro lime shrimp on the side.

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Supermatch said:
Not the most tender cut I’ve had (could be this particular piece, was sort of between a strip and a good London broil), but flavor was very buttery and beefy. Will definitely be giving it another go at some point. Roasted corn and cilantro lime shrimp on the side.

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Doesn‘t sound like a bad thing necessarily. Maybe slice it thin next time? That’s how I’ve seen it in the past.
 
Pig Shots
Kielbasa wrapped with thick cut honey smoked bacon. Filled with cream cheese, shredded cheddar, bbq rub and finely diced green onions and jalapeño. Dusted with rub and topped with tiny pepper slices. Glazed with a sweet sauce for the last few minutes.

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Jeppo said:
Pig Shots
Kielbasa wrapped with thick cut honey smoked bacon. Filled with cream cheese, shredded cheddar, bbq rub and finely diced green onions and jalapeño. Dusted with rub and topped with tiny pepper slices. Glazed with a sweet sauce for the last few minutes.

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Those look awesome. I’ll be sure to ask the cardiologist tomorrow if they are on my approved list.
 
Jeppo said:
Pig Shots
Kielbasa wrapped with thick cut honey smoked bacon. Filled with cream cheese, shredded cheddar, bbq rub and finely diced green onions and jalapeño. Dusted with rub and topped with tiny pepper slices. Glazed with a sweet sauce for the last few minutes.

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And here we thought all y’all knew how to make were cookies
 
CZfool68 said:
Seriously I saw @Jeppo post in the smoker thread and just assumed it would be a good, solid wise ass comment. Who knew the man has skills?
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Sadly, the only kinda shot I’m able to accurately make. 😢
 
Jeppo said:
Pig Shots
Kielbasa wrapped with thick cut honey smoked bacon. Filled with cream cheese, shredded cheddar, bbq rub and finely diced green onions and jalapeño. Dusted with rub and topped with tiny pepper slices. Glazed with a sweet sauce for the last few minutes.

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I ate them! They were fantastic! Great job, @Jeppo !
 
My daughter asked for them, so guess what? I made em lol

Pulled pork Jalepeno Poppers
Smoked 8 oz cream cheese that was lightly dusted with my pork butt rub. Mixed that with 4 oz leftover pulled pork, 1/4 cup chopped onion, and 4 strips of fried, chopped bacon. Stuff the peppers and smoked until the peppers were tender

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I forgot to post these yesterday...

I did three tracks of St Louis ribs with the 3,2,1 method. I also smoked some salmon for folks that didn't want bbq. Sides were smoked mac n cheese and coleslaw. It all turned out great. There were some leftover ribs, but I ate them for breakfast this morning!

The rub and sauce came from Corky's Ribs restaurant in TN. My wife picked it up at a gift shop last time she had a business trip there.

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Alabamacoastie said:
There is a new butcher shop behind Lowes in Pittsboro. I was in there a couple days ago. They had Picahna for sale. I didn't buy any because i didn't know what it was.

They had a large selection of marinades, sauces, and rubs from all over the country, too.
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Steaks from there for dinner tonight. Prime grade.

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Alabamacoastie said:
They had Picahna for sale. I didn't buy any because i didn't know what it was.
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Costco has had these for a while and they have been like $6.99/lb

Season and cook like a brisket. There is enough fat on them, you won't dry it out. You can slice it super thin or do about 1/4" slices like brisket. Also the fat crisps up nice the next day in the air fry for a few minutes.

You can score the fat if you like, but I've found it just makes a mess when it comes to slicing it later.
 
NCMedic said:
Costco has had these for a while and they have been like $6.99/lb

Season and cook like a brisket. There is enough fat on them, you won't dry it out. You can slice it super thin or do about 1/4" slices like brisket. Also the fat crisps up nice the next day in the air fry for a few minutes.

You can score the fat if you like, but I've found it just makes a mess when it comes to slicing it later.
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That's good to know, and awesome that I can cook it and post it on my smoker thread and in my air fryer thread!
 
I did these 2 roughly 7# butts for labor day. It took right at 12 hours at 225 to get to 203. My brother and his family ended up not coming because of sick kids so we had tons of leftovers. Ended up with almost a whole butt shredded for the freezer.
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Carolinatlc said:
I did these 2 roughly 7# butts for labor day. It took right at 12 hours at 225 to get to 203. My brother and his family ended up not coming because of sick kids so we had tons of leftovers. Ended up with almost a whole butt shredded for the freezer.
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This is the way.

However, drug my feet on getting together with some friends (like had to to test the 4 y/o and 1.7 y/o ) and couldn’t in good conscience back out. Had a heluva time!
 
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Supper last night, smoked garlic herb bottom round.

Quick and easy, softened stick of butter, minced garlic, rosemary and thyme, salt, black pepper.

1. Rub the roast with equal parts salt and black pepper.
2. Mix the softened butter with the minced garlic, rosemary and thyme (Italian season has both of these in it, if you don’t have the individual spices in your cabinet)
3. Heat smoker to 225
4. Coat the roast with the butter mix and put in the warm smoker, with a pan on the shelf below to catch the drippings.
5. Cook to an internal temp of 120 (for rare) 125 (for medium rare). Should take about 30 min per lb.
6. Pull the roast and the dripping pan and let roast rest for 10 min, while resting heat the smoker to 400
7. Once smoker has reached 400, put the roast back in until it reaches an internal temp of 130 (rare, 135 medium rare).
8. Pull roast and rest 15 minutes before slicing, then drizzle the drippings from the pan over the sliced roast.

Enjoy!

This is a 2-2.5 hour cook for us, that’s quick for something smoked and as delicious as it is. The thinner you slice it, the better it is imo.
 
Supermatch said:
Keener Farms. They're at the Charlotte Regional Farmers Market on Saturdays. I almost exclusively get my beef through them nowadays. They also don't charge sales tax on cash purchases.
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I’ll second Keener, good people selling quality meat! Been buying from them for a few years now.

Next time you go to the market check out out the Clan Hannon Farms in the front of building C (same building keener is) up next to the Mens restroom, they are a young family that makes fresh pork products, raise all their pork themselves.
 
johnnyb said:
I’ll second Keener, good people selling quality meat! Been buying from them for a few years now.

Next time you go to the market check out out the Clan Hannon Farms in the front of building C (same building keener is) up next to the Mens restroom, they are a young family that makes fresh pork products, raise all their pork themselves.
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I'll take a look, not sure why I haven't noticed them. Must be across from the fish guy?
 
Supermatch said:
I'll take a look, not sure why I haven't noticed them. Must be across from the fish guy?
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They’re new this year, think they came late spring? Fish guy is gone to building B as of about the same time frame. They’re across from the fish guys old booth.

Next time you’re there and want something sweet, step across the aisle (they’re within a booth or two of Keener, but across the aisle) https://flakycrustpieco.com/

Mrs.Annie makes the best pies I’ve ever put in my mouth! But better get there early, she’s typically sold out by 11ish!

I’m typically there once a month or so helping friends with their booth, we stock up with Keener, Clan Hannon, and get a pie or two while we’re there lol. Hoping in the next few months to bump that up to 2x a month!
 
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I made 8 half pound turkey burgers, earlier today, and put them in the fridge. After a few hours of flavor absorption, I just put them on the smoker.

Turkey, bacon, goat cheese, spinach, garlic, mushrooms, and montreal steak seasoning.

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All done!

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Lowe's grocery store is having a special on split chicken breasts... 99 cents a pound.

I put 8 of them on the smoker. 2 are Montreal steak, 2 are Memphis bbq, 2 are lemon pepper, and 2 are garlic cilantro lime...

Also, there will be smoked mac n cheese and green beans...

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Was over at my cousin's house last Thursday doing some touch up painting on his door and he gave me a smoker/grill. I have not seen one like it and I suspect it is from the mid to late '80's. I think he might have used it one time. Little dusty, but looks as new.

It's propane, has lava rocks over the burner, a rack to hold a water pan and 3 different racks at different levels.

Anyone ever seen or used one of these?

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beamernc said:
Was over at my cousin's house last Thursday doing some touch up painting on his door and he gave me a smoker/grill. I have not seen one like it and I suspect it is from the mid to late '80's. I think he might have used it one time. Little dusty, but looks as new.

It's propane, has lava rocks over the burner, a rack to hold a water pan and 3 different racks at different levels.

Anyone ever seen or used one of these?

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My dad has something similar without wheels on the bottom. He's only ever cooked ham on it.
 
Two Tri Tips on the smoker. Mac N Cheese, and smoked cream cheese going on next. I also made homemade "kfc" coleslaw. My recipe tastes just like the stuff at the fast food restaurant!

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Alabamacoastie said:
Two Tri Tips on the smoker. Mac N Cheese, and smoked cream cheese going on next. I also made homemade "kfc" coleslaw. My recipe tastes just like the stuff at the fast food restaurant!

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I will be expecting this on my next trip through!
 
beamernc said:
Was over at my cousin's house last Thursday doing some touch up painting on his door and he gave me a smoker/grill. I have not seen one like it and I suspect it is from the mid to late '80's. I think he might have used it one time. Little dusty, but looks as new.

It's propane, has lava rocks over the burner, a rack to hold a water pan and 3 different racks at different levels.

Anyone ever seen or used one of these?

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Made by the ( now defunct) Brinkmann corporation. I had one of their charcoal models back in the day. It was a p.i.t.a. because there was no way to control the temperature, but this propane one should work well.
 
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