smoking meat
 

I am going monday to buy one of the 4 rack bradley smokers. My plan is to smoke some homemade can. bacon does anyone have a recipe for it. Then i am thinking a lean whole sirlion into pulled beef bbq. DOes any one have any tips for the bradley or recipes for the two projects i love smoked meat but have not done much smoking

RE: smoking meat
 

Good luck...I have been smoking with a Brinkman smoker for about 20 years and have always had good luck with it...About 2 years agoI had a client that sent me a Bradley...After using it 4 times, I wish he hadn't...It might just be me, but the Brinkman with real charcoal gives the meat a better taste...

RE: smoking meat
 

I have a small round brinkman i used it to smoke some summer sausage. Had a heck of a time End up getting water in the charcoal on the third round of chips finished it off in the oven. 30 day return worst cast i take it back then figure something else out. maybe a gas one then.

RE: smoking meat
 

I do a ton of smoking/BBQ and I use a Weber Smokey Mountain, its a charcoal smoker. I do have an Old Smokey electric that does an excellent job with fish. I did a little venny in the electric, and it was decent. Bradley is the Cadillac of the electric world, so I suspect you would have excellent results.

For your pulled beef, go with Chuck Roast, the sirloin tends to dry outa little by the time it gets pullable. I do pulled beef a lot, and chuck is the way to go.

RE: smoking meat
 

Try the smoke ring....... I'll look for a link later.

RE: smoking meat
 

I have a hard time keeping the meat lit.:D

j/k I don't smoke, despise it but LOVE smoked meat. Something I've never done.

RE: smoking meat
 

check out this site tim..... I go there from time to time and just read.... I've learned alot and tried a few of their recipe's too.
http://www.thesmokering.com/default.jsp

RE: smoking meat
 

Thanks i read every review on cabelas there was like 5 1s and a fer 2s or 3 out of like 50 i think. I have my heart set on a sirlion. But i am not against taking someones advise when they know more then me. SO i think i will do both and let the cattle who show up to feed on it tell me which way to stick with. If nothing else i end up with alot of sirlion bbq to eat my self. :D:D:D

RE: smoking meat
 

thanks I will look now

RE: smoking meat
 

I tryed my brinkmans charcoal hated it. But rob i thought you did everything. :eek::eek:

RE: smoking meat
 

Sirloin will no doubt be tasty, but in my experience, for the best pulled beef, chuck roast isn't to be beaten. I've done chuck roasts in the 6-9 pound range, and also done a chuck rolls, the biggest being 22 pounds, and they have all came out really tasty. The roll is the primal cut (the biggest piece you can start with) that makes the chuck roasts. I've found that sirlon is good for thin slicing like to make a roast beef sandwich, depending on how big your sirloin is. Either way, you'll have tasty stuff.

I post heavily on the Virtual Weber Bullet forum, and there is a ton of good info on there for smoking too. Smoke Ring is also a great place to start.

RE: smoking meat
 

I have a couple of the little chief Smokers, they are great for cold smoking, and jerky. Then i have a built like a brick electric. and that thing is crazy for hot smoking. The trick to canadian bacon or any other pork product is the cure moreso then the smoke. Unfortunatly i have yet to try it myself.
Good luck! Smoke Curing is a fun and addicting thing! soon you wil be into cheese and all kindsa crazy stuff!