r/smoking

This is why im here, to learn. So I told myself, hey you know what would be amazing to make? Smoked salmon. While I was at the grocery store I saw they had king salmon for a slight sale (cant remember) but it was still around 50 bucks or more for the filet. I did a 1:1 raito of salt sugar and added some brown sugar as well. I messed up i thought it was 1:1 oh well we will see how it goes. Looks amazing and the moisture was perfect! But it came out salty af, now beside a cream cheese spread, i have to figure out what else I can do with it. Any suggestions? Thank you for coming to my Ted talk.

Salt, pepper, gp, meat church hc.

New to smoking meats. This is my first time on my new Pit Boss pellet smoker. Dry brine with Korean bbq spices. 250 degrees smoke for 3.5 hrs. Made a gochujang based BBQ sauce and smoked for another 1hr, maybe a little bit more. Learned about the hot spots on the grill and never to run out of pellets (it was only 15 mins before I primed it again lol)

Smoked short rib, sweet potato puree, and grilled asparagus

Finally got a deal good on one and trying out the hot and fast method.

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yesterday I brined and smoked my very first salmon. Bought a large fresh never frozen salmon filet from Walmart cut it into 8 pieces and brined half in a dry brine and half in a wet brine for 12 hours. Smoked it at 165 on a traeger and pulled it at 135ish internal and it turned out great! Only complaint, the thinner pieces came out salty asf while the thicker pieces were slightly undersalted. I used 3/4 a cup kosher salt to 4 cups of Brown sugar for the dry brine and a similar ratio for my wet. Any suggestions on how to achieve the perfect level of saltiness?

I cut these racks in half because they fit better on my grill and we end up cutting them anyway. Coated lightly with honey as a binder then rubbed with a blend of brown sugar, paprika, onion & garlic powder, dry mustard, all spice, basil, oregano, jalapeno powder & pepper. Smoked at 220 (without opening the lid) for 4 hours then increased heat to 225 and basted with bbq sauce every 30 minutes until the 6 hour mark. Rested for about 5 minutes then sliced them up. Just a slight pull on the meat and they release.

32 Romas,
Over 40 peppers,
Two whole white onions,
A clove of garlic,
And a lime,
Poured in lawrys seasoning salt and meat churches Texas sugar while mixing for taste.

Ended up with one gallon of salsa, canned up 3 32oz jars and 4 8oz jars.

First time I’ve smoked a piece of meat all day. Pork shoulder that I did a square cut because it looked cool. Brown sugar and thai chili rub. Smoked it in the open with a drip tray until it was at 150~ish then put it in the drip tray and covered it. Got impatient and pulled it off at 197. Because I was hungry. Had this along with some garlic jalepeno potatoes au gratin and green beans. Food for the week for the household.

All in all I think it could have went to 200 to break down the rest of the way. I was still able to pull the bone out. Am fat and happy.

Had a nice easy day smoked some thighs. Came out beautiful trying out some new chicken rubs

These are the delicious pork butts I smoked. I make my own rub with these ingredients. I smoked them at 250 for about 10 hours and kept them warm in the oven overnight.

So with screwworm, the FDA doing whatever they're doing (or rather, not doing), beef recalls, lowest cattle head counts in decades, etc all causing constant price increases of beef (and apparently nothing but predictions they're going to continue going up for at least the next 1-2 years) my wife and I decided to get a whole steer. We split it with our friends, and in total took home just about 680lbs of beef (split evenly between us and our friends...the processor did that for us thankfully).

We chose how to have it butchered (cuts, etc), I added a photo for anyone curious how we chose to have it separated.

All that said, I do now have a problem...my brisket doesn't fit in my large egg smoker. Does anyone know a reasonable solution to this? It seems wrong to separate the point from the flat and do them separately, but is that the only solution?

Please feel free to throw in any advice on what to smoke next or any other good ideas/pointers you've got on what to do with any/everything else that we've got haha.