Whats smokin!!

[Bolt Action]

[Moho81]

First time smoking in a long time. Finally I only have a busy day at home and no running around so I’m smoking a corned beef flat. Started yesterday morning by soaking it to draw some of the salt out. This morning I hit it with salt, pepper, garlic, onion, coriander, and paprika. I used yellow mustard as a binder. Last time I smoked a corned beef flat it turned out amazing. 

 

[Moho81]

Onto stage 2. Dropped 2 cups of beef stock into an aluminum pan placed the corned beef in the pan and covered it with foil. Another 3-4 hours then a 45 min rest. 
 

While we are waiting on that a brick of cream cheese just went in the smoker with some salt and garlic sprinkled on top. I’ll let that go for maybe an hour just to soak up some smoke flavor then top it with jalapeño jelly and have it with crackers as an appetizer 

[Moho81]

Smoked cream cheese is so basic yet so good. We crushed this brick in 5 min 

[mowin]

4 minutes ago, Moho81 said:

Smoked cream cheese is so basic yet so good. We crushed this brick in 5 min 

I've never tried it before.  Assuming lower temp? How long? 

[Moho81]

1 hour ago, mowin said:

I've never tried it before.  Assuming lower temp? How long? 

Yeah low temp normally. Last time I did it at 165 and it probably took 30min or so to warm up all the way through which is all you really need it to do. 
 

Today I put it in with the corned beef so it was in at 250 degrees and was probably in there for over an hour while I did an oil change on the truck. Even at that long and that high of temp it was still perfect. 

[crappyice]

3-2-1 ribs

 

[mowin]

5 minutes ago, crappyice said:

3-2-1 ribs

 

The 1.  Best part of 3-2-1.  

[crappyice]

2 minutes ago, mowin said:

The 1.  Best part of 3-2-1.  

The little nuggets trimmed off the ribs prior to hitting the smoker  are the actual best part...they never make it inside!

[mowin]

2 minutes ago, crappyice said:

The little nuggets trimmed off the ribs prior to hitting the smoker  are the actual best part...they never make it inside!

Lol, nope.    Those are for the pit master. 

[Moho81]

The final product. 
 

[mowin]

1 hour ago, Moho81 said:

The final product. 
 

Looks dam good.  

[2012-Taco]

My first try with the new sausage stuffer.  I did 5lbs of pepper sticks with jalapeños and cheese.  They'll go in the smoker this afternoon. 

It works good,  just a little blow by but I was stuffing 19mm casings, I'm sure italian sausage size will work much better. Still a lot easier than using the jerky shooter that I've used for years.

Edited April 25, 2023 by 2012-Taco
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[mowin]

21 minutes ago, 2012-Taco said:

My first try with the new sausage stuffer.  I did 5lbs of pepper sticks with jalapeños and cheese.  They'll go in the smoker this afternoon. 

It works good,  just a little blow by but I was stuffing 19mm casings, I'm sure italian sausage size will work much better. Still a lot easier than using the jerky shooter that I've used for years.

My cousin has the same one.  We use it every year.  

[mowin]

My brother wants ribs and baked beans, so he's getting them.