Smoking your own meat

[GT108]

Do anyone here smoke their own meat?

I want to try to smoke some brisket or some pull pork this weekend.

Any suggestions or tips on how to marinate the meat and the type of wood to use?

[jayisthebest88]

salt!

[wanted]

on food tv they use cedar.

I just roll it up, put in some rosemary, blaze it up and smoke it!
AAnd make smoke rings!

[S14_Raven]

Look around for some dry rub recipes... I find hickory is a good 'all around' type of wood to use...

[Headhunter]

Wasn't there a huge thread on this within the last month? I can't find it, but it had a ton of good tips (I thought).

[sonick]

"would you like to taste my smoked meat log?" -Peter Griffin

[NDman]

Wasn't there a huge thread on this within the last month? I can't find it, but it had a ton of good tips (I thought).

Here

http://www.redflagdeals.com/forums/s...ighlight=smoke

Do have a question though... I tried smoking some wings and chicken the other day. I have a decent-sized packet of woodchip (2:1 wet:dry), but the package barely lasted 40-45 minutes or so. Thought I read that it generally lasts about an hour or so.'

How should I start the packet to get the smoke going? I started off with some medium high heat until I see smoke, then turn it way down on the wood-chip side, and then mediu-low to low heat on the meat side. Did I do it wrong?

Back on topic, I would love to smoke a pork shoulder. But I have to figure out how exactly do I go about starting, and continuing (I'm sure I'll have to change wood-chip pouch a few times) since it generally takes hours to smoke a whole pork shoulder roast. Yum....

[trini]

Don't be fooled alot of places used something called liquid smoke which they inject into the meat you wont know the difference unless you are a pro.

[Hodge]

Don't be fooled alot of places used something called liquid smoke which they inject into the meat you wont know the difference unless you are a pro.

If it's really been smoked, you should see a reddish/pink colour around the outside of the meat.

[Headhunter]

Don't be fooled alot of places used something called liquid smoke which they inject into the meat you wont know the difference unless you are a pro.

What on Earth? Didn't know about this.

[NDman]

What on Earth? Didn't know about this.

They actually say liquid smoke on some of the packages that use that

[NDman]

Here

http://www.redflagdeals.com/forums/s...ighlight=smoke

Do have a question though... I tried smoking some wings and chicken the other day. I have a decent-sized packet of woodchip (2:1 wet:dry), but the package barely lasted 40-45 minutes or so. Thought I read that it generally lasts about an hour or so.'

How should I start the packet to get the smoke going? I started off with some medium high heat until I see smoke, then turn it way down on the wood-chip side, and then mediu-low to low heat on the meat side. Did I do it wrong?

Back on topic, I would love to smoke a pork shoulder. But I have to figure out how exactly do I go about starting, and continuing (I'm sure I'll have to change wood-chip pouch a few times) since it generally takes hours to smoke a whole pork shoulder roast. Yum....

BUMP. Still looking for some help.

[wanted]

Just watch License to Grill.

[Hodge]

BUMP. Still looking for some help.

NDMan, I only get about the same from my smoke packets (45 minutes) - I do the same as you are doing in terms of getting them started and keeping the smoke going.

I'm assuming that you are using a gas/propane bbq - I've done pork shoulder several times and it has turned out well. The thing is, you don't necessarily need smoke for the entire cooking time (7+ hours, I'd say) - I usually do a few smoke packets at the beginning and then continue to let it cook via indirect heat - I find that usually works well - make sure you baste it with a mop sauce (apple cider vinegar and some of your rub, and maybe a little coke or jack daniels mixed in) works well. You can also wrap it in foil for the last half of cooking to help get it up to temperature and keep it a little more moist.

If you want to smoke it for the whole cooking time, you'd need to use a smoker, I don't think you'll find that it is easily done using a gas/propane 'q. But it can turn out quite well using the steps above.

[NDman]

Cool stuff. But it takes 7 hours? That's a bit much. Maybe I'll take on a smaller project first since I'm novice to the smoking technique. Pork tenderloin is on sale at Sobeys and it's on my hit list now. Thanks again for the pointers