Meat lover's food porn.

lukehayd

lukehayd

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Just as the name says, this is for meat lovers. None of that hoity-toity stuff that is found in them fancy restaurants, we're talking bbq, thick cut steaks, burgers that would split your gut and the things like that. You know, manly man food! 😉
 
thebigt

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finally porn my wife won't get pissed about, lol.
 
ANABOLICWRWLF

ANABOLICWRWLF

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Yessss. Man, I need to start smoking again. I had a water heater smoker at our old house but now all I have is my trusty weber kettle. I've heard tell of a "coal snake" or some such thing that I'm going to give a try. Let's see your rig @lukehayd!
 
lukehayd

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finally porn my wife won't get pissed about, lol.
I don't think @Admin will get upset with me for posting this kind of porn. Well, might get upset if I don't invite him over for some.....🤔
 

_Endure_

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Whats your preferred wood for the smoker? Looks like you are mostly a dry rub fan?
 
lukehayd

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hell yes!!!
Long story short, I was able to get this smoker brand new for half price because one of the employees lied to me about it and were rude. One of my friends worked there, heard about it and told the manager. I do a lot of business at that store so the manager said she would make things right with me and offered it to me for half price. Of course I took it! Lol!
 
lukehayd

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Whats your preferred wood for the smoker?
I use white oak and hickory. For the smoke, I soak the wood in water all night before I so I get a lot of smoke. I'll use 2 logs of oak to 1 hickory. Depending on what I'm smoking, I usually do a good 2 to 3 hours of heavy smoke at 225°. Then I wrap it up in foil, put in aluminum pans and get the heat up to about 300°. I use the pans so I can move the meat around without ripping the foil and loosing the juices. On the pork butts, it also works great because I can pull the meat right in the pan and be done faster.
Yeah, I experiment with a glaze now and then but mostly do a dry rub and on some meats, an injection. Chicken I'll brine overnight and then dry rub. Turkey I inject and dry rub.
 
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lukehayd

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If none of you have used pecan wood for smoking, then you need to get on it!
I have. It gives a really good flavor. I just don't use it as much because to buy it by the rick is almost twice what it is for my hickory and oak. 🤷🏼‍♂️
Maybe I just need to find a different guy to get my wood from. ??
 
BloodManor

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Thought my offset smoker was a decent size until I opened this thread. Fukkkkk that’s so damn nice
 
enhanced

enhanced

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This was a ribeye I grilled last week over hardwood. I could not have been happier.

I smoked 2 racks of ribs tonight with the 3-2-1 method. Came out perfect!!

I use a masterbuilt electric smoker. 20201003_182109.jpeg20201003_182011.jpeg
 
Rad83

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Y’all watchin that Netflix series on this very topic? “American bbq showdown”
 
Rocket3015

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My in-laws have one and it works pretty good. But I still call it the Easy-Bake oven for men. 😂
My Son-In-Law has one works well !
 
jswain34

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My Son-In-Law has one works well !
After the above comment I am reluctant to admit it (lol) but I have a pellet smoker. I love the thing. Ive done an 8 hr brisket and made 3-2-1 ribs both of which turned out great. I can make smoked steaks where ya smoke em for an hr then get the crust with a cast iron. The thing is extremely versatile. My favorite easy thing to make is a pork loin w/ cherry pellets where I put it on the “smoke” setting at 180 til it reaches 100-110 then turn it up to 325 til it reaches temp.

I do plan to get a “real” smoker at some point in a few yrs but this worked great to introduce my fiance to smoked foods since its basically a smoker/oven/grill combo.

Edit: i also got it at a nice discount used off of my dad so that was a definite perk as well.
 
BloodManor

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I have an electric masterbuilt smoker. I need your help lol. I've tried 2 briskets on it. Low and slow. Both came out dry.
Temp of smoker and meat when you pulled it? Time? Rest period?
Brisket I always wrap afterwards in foil then into a igloo cooler with towels on top for about 3-4 hours
 
ValiantThor08

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Temp of smoker and meat when you pulled it? Time? Rest period?
Brisket I always wrap afterwards in foil then into a igloo cooler with towels on top for about 3-4 hours
In the smoker, 225, over 18 hours each brisket. Internal temp came out to suggested temp I found online, I forget now because it's been over a year. I also did not wrap brisket in foil in the he smoker, they were naked through and through. Made sure the thermometer was calibrated properly. Wrapped brisket in foil, and towels, kept in cooler to rest for at least an hour. Still came out dryish, and not as tender as you would think it should be.
 
lukehayd

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After the above comment I am reluctant to admit it (lol) but I have a pellet smoker. I love the thing. Ive done an 8 hr brisket and made 3-2-1 ribs both of which turned out great. I can make smoked steaks where ya smoke em for an hr then get the crust with a cast iron. The thing is extremely versatile. My favorite easy thing to make is a pork loin w/ cherry pellets where I put it on the “smoke” setting at 180 til it reaches 100-110 then turn it up to 325 til it reaches temp.

I do plan to get a “real” smoker at some point in a few yrs but this worked great to introduce my fiance to smoked foods since its basically a smoker/oven/grill combo.

Edit: i also got it at a nice discount used off of my dad so that was a definite perk as well.
Hey, there's no shame in it! I've drooled over some big trailer smokers that were pellet grills/smokers. I just couldn't drop the money on the one I really wanted. 🤯
 
lukehayd

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I have an electric masterbuilt smoker. I need your help lol. I've tried 2 briskets on it. Low and slow. Both came out dry.
Did you inject them?
I like to inject them, dry rub and then let set in fridge overnight. I'll let them smoke for 2-4 (depending on size) hours with lots of smoke and then wrap them in foil. Get heat up to around 300° and wait till the thermometer pokes in easy. If it's harder to get through the two layers of hd foil, it's probably at the right temp. I'll then unwrap them (keep the juices in the foil) and put them back on for another 45 minutes or so of heavy smoke to get the bark crusted back up good and have some burnt ends.
After that's done, I put it in a pan with the juices, cover and let rest for around 35-45 minutes.
 
ValiantThor08

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Did you inject them?
I like to inject them, dry rub and then let set in fridge overnight. I'll let them smoke for 2-4 (depending on size) hours with lots of smoke and then wrap them in foil. Get heat up to around 300° and wait till the thermometer pokes in easy. If it's harder to get through the two layers of hd foil, it's probably at the right temp. I'll then unwrap them (keep the juices in the foil) and put them back on for another 45 minutes or so of heavy smoke to get the bark crusted back up good and have some burnt ends.
After that's done, I put it in a pan with the juices, cover and let rest for around 35-45 minutes.
I just dry rubbed and them. I was suggested to smoke naked until it gets to a certain temp, then wrap in foil, raise hit, and finish. Have not attempted that yet.
 
lukehayd

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This is the one I was looking at. It's actually two smokers on one trailer. $$$$$

 

sammpedd88

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Temp of smoker and meat when you pulled it? Time? Rest period?
Brisket I always wrap afterwards in foil then into a igloo cooler with towels on top for about 3-4 hours
^^^^^this!!! This works well with any smoked meat. The only draw back to it is your “bark” will soften up. Not a deal breaker unless you’re wanting a batch of burnt ends. The technique works well. I’ve done it with smoked Boston Butts.
 
jswain34

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This is the one I was looking at. It's actually two smokers on one trailer. $$$$$

Thats a bad ass unit man. Dayuuuum
 

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