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What have you smoked lately? Q-view...

12/3/12 @ 11:05 PM
ORIGINAL POST
Gator43
Gator43
User since 8/1/01
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.

DISPLAYING 1 TO 10 OF 270 POSTS
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10/24/20 @ 8:19 PM
Bassmaster+recordracks 2
Bassmaster+recordracks 2
User since 7/24/20

Goose and chops. 

10/1/20 @ 9:33 AM
kona77
User since 6/20/13

BB-  Great way to use the Lake Trout out of Lake Michigan.. Looks like some tasty snacks/meals

9/30/20 @ 12:10 PM
Birdyboy
Birdyboy
User since 8/24/07

Smoked about 20 pounds of lake trout we caught a week ago on Lake Michigan. Dry brined overnight in salt and brown sugar.  225 degrees for about three hours.  Hickory and pecan. Came out great!

9/27/20 @ 6:44 PM
kona77
User since 6/20/13

Smoked a 17lb prime/packer today (bought at Costco). Have always smoked at 225 but finish times have been all over the place (14-22hours).. Have seen a number of guys on another site smoke at higher temps (250-275) so I tried 265 today. Took 7.5 hours to hit 197 on the point and 195 on the flat. Turned out great. Flat was nice and tender and the point was outstanding.. Will definitely try another higher temp smoke on my next brisket.

9/25/20 @ 1:23 PM
Bassmaster+recordracks 2
Bassmaster+recordracks 2
User since 7/24/20

Gonna do some stuffed peppers and zucchini with the chicken and brisket. 

9/24/20 @ 7:41 PM
Bassmaster+recordracks 2
Bassmaster+recordracks 2
User since 7/24/20

Baby brisket setting up. 

9/24/20 @ 7:19 PM
Bassmaster+recordracks 2
Bassmaster+recordracks 2
User since 7/24/20

Going in the smoker. Doing a brisket as well tomorrow. Pics coming shortly. 

9/22/20 @ 7:53 AM
kona77
User since 6/20/13

Kutt-  Yep one of the challenges I have had with briskets is trying to plan a meal time since I usually only smoke them for special occasions/family events.. Always get packers in the 13-18LB range but cook times have ranged from 14-22 hours. Always smoke at 225 but never really adjust temps when I hit the "dreaded" stall process. A seasoned smoke guy  I know always tells me the stall is where the magic happens with the meat breaking down and getting tender.. I now plan for 18 hours and have wrapped finished briskets in foil and beach towels and then placed in a cooler for up to 5-6 hours.. There are a number of guys on an another smoking site I review a lot that smoke their briskets at 250-275 and cook times are in the 8-10 hour range. May try that temp on my next brisket.. 

 

9/21/20 @ 10:30 AM
Kutt2
User since 10/31/15

Prime looks great

did a another whole brisket last night. @225 after 5 hours, I wrapped it in parchment.

The temperature stalled so bad at about 170, I wrapped it in alum and bumped the temp up to 240 at about the 13th hour. At the 15th hour I bumped the temp to 250.

The meat was 190 at the 16th hour. I was able to pull it apart, so I took it out of the smoker. There was  a lot of moisture and it seemed tender. That was at 11:00 pm last night. I will cut into it today.


9/20/20 @ 9:51 AM
kona77
User since 6/20/13

Smoked another prime rib for hunting camp last weekend ( 9.5lb rack) and it turned out great.. Took 6 hours (at 205 degrees) to reach the meat temp goal of 125.. Perfect medium rare with a nice smoke flavor.. Just like last year all the guys in camp said it was the best prime rib they have had.. Have made numerous (no peek) prime ribs in the oven and they are good but I would highly recommend guys try to smoke one if you get a chance.. Finished the last night of camp with 3 racks of baby back ribs..

12Pack- Saw your post on brisket.. I have always smoked full packer cuts and have not tried just a flat cut..When I do see a flat cut in the stores they usually do not have a lot of fat so I would not even bother trimming (fat is your friend!!!).. Also agree with the comment on maybe wrapping the meat to retain more moisture.   

DISPLAYING 1 TO 10 OF 270 POSTS
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