Smoked Meat is Awesome!

Greg

I run a tight ship... wreck
Admin
You guys all make me realize how lazy I am. No food is worth all that time and prep. I will continue to gas BBQ and have "fine" burgers. Doing all this prep sounds so horrible to me.

Not to mention that meat is just too expensive.....I guess I have poor man's taste :rofl:

When I can make better food at home than the fancy BBQ restaurants, it's worth it. ;)
 

N-Smooth

Smooth Gang Founding Member
Location
UT
I don't doubt they are better. I just don't have the desire pr patience you guys do. If my dinner can't be made in less than 30 mins it's too much work.
I know what you’re saying and agree. I intend to get a smoker to be able to have more control over temps and all the fancy probes and all that… but I don’t ever plan on doing a multiple hour cook. My BIL makes the most tender tri-tip I’ve ever had and I really just want to learn his ways and have that once a week at least. It’s magical and he assures me it is simple.
 

Stephen

Who Dares Wins
Moderator
I know what you’re saying and agree. I intend to get a smoker to be able to have more control over temps and all the fancy probes and all that… but I don’t ever plan on doing a multiple hour cook. My BIL makes the most tender tri-tip I’ve ever had and I really just want to learn his ways and have that once a week at least. It’s magical and he assures me it is simple.
I think pretty much any meat you put in the smoker is going to take multiple hours. And there is something gloriously American about smelling meat cook on your patio while doing yardwork. :D
 

Greg

I run a tight ship... wreck
Admin
I think pretty much any meat you put in the smoker is going to take multiple hours...

I do burgers in 20 min on the smoker and steaks in about 45 min, doing a reverse sear.

A longer smoke that's low and slow is great, but not always practical. Certain meats need low and slow, but at the end of the day it's just an electric oven that burns wood for additional flavor.
 

TurboMinivan

Still plays with cars
Location
Lehi, UT
You guys all make me realize how lazy I am. No food is worth all that time and prep.

I used to think along these lines, too. A year and a half ago, I was given an old hand-me-down Traeger (same model as OP) for a wedding gift, and I've changed my mind. I've only made brisket on it so far, but I love it.

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And as far as "all that time" is concerned, while there is a large span of time from start to finish, my actual time spent actively involved is very little--just a few minutes every couple of hours. Overall, it is far less work than most meals I've made. YMMV
 

Stephen

Who Dares Wins
Moderator
Had my family over for a BBQ on my eldest son's birthday yesterday. Decided to make a double batch of Poor Man's Burnt Ends:

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Absolutely devoured.

I dry brined the meat overnight, which for me is generally standard practice when grilling meat, so I've decided to keep that up with smoking. Helps really tenderize the meat and bring out the flavor. And if I do this again, I think I'll cover the pan with foil for the first hour of the final two hour smoke to help braise the meat some more. They were perfectly tender, but I still feel like you could really amp it up a little more.
 

Kevin B.

Not often wrong. Never quite right.
Moderator
Location
Stinkwater
I smoked a turkey last Thanksgiving that turned out amazing, but I've tried smoking wings and leg quarters and they didn't do well at all.

Maybe doing whole birds is the way to go.
 

Greg

I run a tight ship... wreck
Admin
Another beef chuck roast, smoked on the RecTeq. Finished it off in a foil tray with onions and beef stock and then shredded. It's nice and tender with great flavor!

Used this recipe-

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Greg

I run a tight ship... wreck
Admin
Another beef chuck roast, smoked on the RecTeq. Finished it off in a foil tray with onions and beef stock and then shredded. It's nice and tender with great flavor!

Used this recipe-

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Over mashed potatoes with gravy... a bit heavy for hot summer weather, but it's delicious.

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