Seen it done, but haven't tried it. Granted I use a stick burner, but the work plus cost of brisket makes it almost not worth doing. I have definitely done much less brisket over the last 3 years. Tri tips are a good alternative too.

At the cost of brisket these days, and the work involved, I just don't want it that bad. I have smoked 2-3 chuck roasts in the past, and was very pleased with the way they turned out.......tender, juicy and lip-smakin' good.

I did "bacon ribs" this weekend for the second time. Basically a bone in pork belly, cured, rinsed, dried, cooked with unsalted rub. LeRoy and Lewis are famous for these in Austin.

They serve them with molasses syrup poured over. Sounds weird I know, but tried with regular BBQ sauce yesterday and they REALLY need the sweetness to cut the salt.

They are a fun and unusual alternative, but I'm not in love with them after two times.

Source for meat - Porter Road

Chud's BBQ has a video of the recipe, but if you're interested shoot me a message, I've consolidated it into a simple recipe in Paprika.

Jeremy did a version as well.

^^^ Yup, I've done that too.

I think next time I'm not going to cure it first ~ just smoke it like regular ribs.

It makes a great rib cook and just only going to cure regular bacon.

I’ve also given up on brisket. If I need a fix I grab some Dino ribs.

Anyone ever make Pig Wings? They are little pork shanks, I guess they get simmered then finished on a grill or done low & slow?

Like pulled pork on a stick...DELISH

I have never made them but had them at a brewpub near me that sadly closed after a few years and haven't seen them anywhere else:

quote:

Originally posted by PASig:
Has anyone here ever smoked a chuck like a brisket? It works!

Yes. I've been posting about it since spring 2020, but can't remember if that's when I started.

For example, 2021 post in what did you make for dinner thread.

Boston Butt from the BGE...

This message has been edited. Last edited by: MRBTX,

quote:

Originally posted by MRBTX:
Boston Butt from the BGE...

Good lookin' batch of pulled pork

Since you're in Texas, have you tried the Four Escobar Honey BBQ sauce from HEB? Made in Texas, zero high fructose corn syrup (i.e. uses real sugar and honey), and I like it better than Sweet Baby Ray's.

quote:

Originally posted by tatortodd:

quote:

Originally posted by MRBTX:
Boston Butt from the BGE...

Good lookin' batch of pulled pork

Since you're in Texas, have you tried the Four Escobar Honey BBQ sauce from HEB? Made in Texas, zero high fructose corn syrup (i.e. uses real sugar and honey), and I like it better than Sweet Baby Ray's.

That looks tasty, I will give it a try.

OLD THREAD BUMP

Bumping this one back up as I am in need of rub recipe for Thanksgiving. I am going to be smoking some turkey breasts. The rub I used last year turned out to be a little too spicy for some so looking for something that is more mild or savory to try out this year. Many thanks in advance!

^^^

I'm normally a guest for TG (i.e. no leftovers) so for years I've been smoking a bone-in turkey breast on Friday so that all weekend I can eat turkey plates, make turkey sandwiches, and make turkey enchiladas.

My favorite rub is AmazingRibs' Simon & Garfunkel. It's salt-free as they're assuming you're dry brining the turkey in advance (i.e. 1/4 tsp per pound bone-in and 1/2 tsp per pound boneless).

A few more turkey smoking tips:

Lastmanstanding convinced me to switch from smoking at 225 to hot smoking it at 325 on my BGE. Huge improvement in skin texture as it went from rubbery to this beautiful golden, crispy skin.

Most importantly, cook it temperature not time and use an accurate leave in digital temperature probe not the infernal free pop-up that are extremely inaccurate (i.e. it'll be safe to eat from bacteria perspective but it could be dry as a brick).

---

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

Are you doing a breast that is pre-brined? If no that's your first step to figure out IMO.

I've used this brine recipe multiple times. Recipe details are in the description of the video.

quote:

Originally posted by tatortodd:

My favorite rub is AmazingRibs' Simon & Garfunkel. It's salt-free as they're assuming you're dry brining the turkey in advance (i.e. 1/4 tsp per pound bone-in and 1/2 tsp per pound boneless).

FWIW, I believe all of Meathead's rubs are salt free.
The reason not for any ill conceived health reason but it is that he (and I agree) is you salt first , then after it is absorbed ! you apply the other ingredients.
This is because salt is the only thing that will actually penetrate the meat as everything else just rides on top.
I make and use his Bad Ass Beef Rub and Memphis Dust for Pork all the time.

Makin Bacon today!

Cured 4 pork belly's for 8 days. Smoking to 140 and then back in the fridge overnight. Will slice and package tomorrow. Supposed to get 9" of snow tonight too!





















Finished it up today, all in the freezer now.

This message has been edited. Last edited by: xantom,