Anyone have any ideas about different cuts of meat to put on the smoker for this weekend?
I've done the usual, ribs, pork butt, brisket, turkey, ham, chicken, etc. What is your go to when you're kinda bored eating the same old thing.

salmon

There's a whole thread on making barbacoa.

Goat/cabrito
Beef shoulder clod
Beef ribs

Picanha

Boudin!

I've read about this a couple times but haven't seen it in stores. I may have to check it out.

HEB has it in Houston

Get some good marbled Beef Plate Ribs. Smoking good USDA Prime or even Choice Beef Plate Ribs is one of my favorite things to do.

Also I had a bunch of USDA Prime Beef Chuck Roast from a extra show steer I feed out that didn't go to a major show. I took two of those and cooked them like brisket. You can find USDA Prime Beef Chuck Roast very cheap.

24 hours before they went on the smoker I rubbed them down with pickle juice and yellow mustard. Then use a Rub of black pepper, white pepper, onion powder, garlic powder, paprika, and Lawry's Seasoned Salt. Let that sit in fridge for 24 hours.

Fire up smoker with post oak wood and Maintain 240 to 245 Degrees temp. I like to spray my meat throughout the smoking process with apple juice, beer, apple cider vinegar, and Worcestershire sauce mixture in a spray bottle.

When the Chuck Roast gets a nice crust and internal Temp is around 160, I'll wrap them in butcher paper, adding some of my spray mixture and put the back on the smoker to a internal temp of 190 degrees. Then let them rest for a bit and then cut like Brisket.

I did a beef chuck roast last week and was very pleased with the result, especially for the price.

Yea same here had all those Chuck Roast from that show steer and we don't cook a lot of pot roast so, I said cook them like brisket and been a fan ever since

Costco has had some amazing looking prime tritip lately.

Also, Scotch eggs.

Chuck Roast
Tri Tip
Armadillo Eggs

normaleagle05 said:

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Costco has had some amazing looking prime tritip lately.

Also, Scotch eggs.

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Just reverse-seared some last night. It was great.

The smoking of the chuck roast looks interesting, too.

I will have to take a stroll around HEB and Granzin's meat market and see if I can scrounge up something interesting.

Tri tip. Great on grill or smoked. Damn good value too.

Rib roast.

Pizza

Back in the summer I came across a chuck roast in the rotten corner at Kroger. I was there buying something (I forget what but I knew it would be a quick cook) that was going on the Egg as soon as I got home. The Egg was already lit and getting ready. This was about a 3.5-4lb chuck for $2.77. I couldn't resist trying a brisket smoke type set up on it.

Salt. Pepper. 4-5 hours. Pull at 190 something. It was great for the money. Still had that distinctly pot roast flavor to it. But very good for the money.

Smoked chuck roast makes excellent chopped bbq sandwiches or sliders.

HTownAg98 said:

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Smoked chuck roast makes excellent chopped bbq sandwiches or sliders.

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I wrapped some onions in the foil with it and then afterward threw those on the stove with some jalapenos to get some of the moisture out, melted some smoked Gouda with the onions and peppers and mixed that together and put it on some of the chopped chuck on a Hawaiian bun. One of the better sandwiches I've made.

Garlic
Seitan
Tofu

Edited to add: Aaaand potato!

Chinese snake.

I'm doing Pork Belly burnt ends for the super bowl. Totally new one for me. Great recipe off of Meat Church.

Bologna. So good

A fourth vote on tri tip. To me its a great cut and versatile. Can cook it hot and fast like a steak, or low and slow like a brisket, and get unreal results either way.

fido00 said:

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I've read about this a couple times but haven't seen it in stores. I may have to check it out.

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Cooked some last weekend for the first time...sous vide at 130 then 30 seconds a side over a rip roaring chimney starter. Unreal.

http://imgur.com/yqJ5UMj

I'll second bologna.

Pork chops, but you have to be careful because they will dry out.

I also bought a cheap roast one day, but cooked it with a 3-2-1 type cook. The glaze during the wrap was butter, honey, brown sugar and cayenne. Results were good, not brisket, not ribs, not pulled pork but a solid chunk of smoked meat that was worth the time.

Only pork I usually make store bought is Pork Butt or Pork Ribs. The hog industry needs a change. All these show hogs that end up in the meat market and commercial slaughter hogs are way to lean. Paylean Dominates the hog industry.

If I kill a young wild hog, Ill just smoke it whole. If I buy a show hog from a kid that wants to sell his hog, it gets a heavy dose of finish, I'll take those hogs and put them on a finisher for awhile before slaughter them. They get finished out like we finish our show steers. Then the pork chops and everything are well marbled, juicy and nice flavor

Tri tip is so damn good. Love that stuff and dead easy to cook. Reverse sear and done.

I usually do wings for super bowl but unfortunately we are going to a funeral / viewing tonight. :-/

Going with today for Super Bowl some beef plate ribs from a extra show steer that feed out that didn't go to a major show but graded out Prime at slaughter.

Smoke chicken wings then dress with homemade buffalo sauce

Jalapeo bacon cream cheese poppers

Some homemade family German recipe beef/pork hot gut link sausage

Finish with some prime sirloin steaks cut 2 inches thick, dry aged 40 days from the show steer

JRizzle said:

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Bologna. So good

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Oklahoma Prime Rib!