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[Clonesmoker]

I've done arm roasts before.  $2.69 lb at Sam's a few months ago.  I've smoked them for like 4 hours and then did a reverse sear on them. Turned out great.

[Bentley]

I don't smoke much anymore, most of what I would suggest has been mentioned.  Meatloaf, meatballs, rib roast, any beef roast, brined warm smoked salmon, leg of lamb, crown roast of pork, smoked oysters, pork belly...

[Bar-B-Lew]

I haven't cooked much this year, but the weather looks to be great this weekend so I bought some ribs, a brisket flat, chuck roasts, pulled a tri-tip out of the freezer, and bought some pork cubes for burnt ends.  Time to cook and load up the freezer with already made food to heat up for meals during the winter.

[Ralphie]

Some ideas:

• Cornish game hens
• Lamb shanks
• Meat loaf
• Meat loaf with BRAIDED BACON WRAP 
• Butter Chicken Thighs
• Salmon or Steelhead (brine first in 50/50 brown sugar/kosher salt mix (no water) overnight, rinse & let dry before smoking)

Describe the butter chicken thighs. Thanks!

[AnyExcuse2Q]

Some ideas:

• Cornish game hens
• Lamb shanks
• Meat loaf
• Meat loaf with BRAIDED BACON WRAP 
• Butter Chicken Thighs
• Salmon or Steelhead (brine first in 50/50 brown sugar/kosher salt mix (no water) overnight, rinse & let dry before smoking)

Describe the butter chicken thighs. Thanks!

There's a couple of good YT vids. Search for Butter-Bath Chicken Thighs

Skin on chicken thighs.
Optionally brine them first (I didn't).
Put in pan, add melted butter to half-way up side of thighs.
Sprinkle rub over the top.
Bake on grill for 1 hour at 250-275F.
Remove from pan, re-coat rub, place directly on grill grate and grill until done, 175F.
Can glaze for last 10 degrees of cooking (glaze at 165F, remove at 175F)

HTH

[Hank D Thoreau]

I have concluded that my favorite is tri tip. The quality is always consistently good, it only takes a couple hours, and it smokes up great. I also find good sales on it.

I did chicken thighs and legs this past week. I like dark meat chicken well done. It came out just the way I like it. Chicken is also one of the most economical meals.

I have posted about whole fish. I have been hitting the Asian markets for fish which cooks up real nice in a smoker.

[russ668]

And so I ended up cooking 4 pork butts for a memorial this weekend LOL. 

[Bar-B-Lew]

I made 3 chuck roasts for pulled beef, 3 racks of baby backs, and a tri-tip yesterday.  On Friday, I did about 5# of pork cubes for future burnt ends and a few pounds of peppered cheese smoked.

[MSOLSON]

Whole beef tenderloin! It's my  favorite followed by tri-tip. I love to use a coffee rub on the tri-tip.

[Ralphie]

I wanted to find a good existing thread to post this.  This one seems like a good fit. When I’m in a rut or burned out on BBQ and need cooking ideas, I try to think of well known foods I love but want to master for myself.
This time it’s pastrami, something I’ve done a few times now.

I start with a corned beef brisket. This one was a big 15 lb whole packer. You can see how it fills the foil pan. It was a big boy! We served it on thanksgiving since our traditional thanksgiving meal landed on Friday this year due to family travel schedules.

Method:
- soak meat for a few hours to extract some of the salt.
- season with black pepper, ground coriander, minced or granulated garlic, whatever else your heart desires. NOTE: do not use salt in the rub. The meat is already a pickled salt bomb.
- smoke at 225 for 7 or 8 hours. I used pecan oak blend this time because that’s all I have at the moment.
- place in large pan and seal tightly with foil with some liquid. I used water and beer.  Steam/braise for a few hours until the temp probe feels like it’s penetrating soft butter.
- rest for 30 minutes or longer.
- slice thin against the grain.
- I stack it high on rye bread with brown mustard.

This is a crowd pleaser and easy to do. It’s so tasty and tender.

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[Bentley]

You did a good job of it!

[urnmor]

WOW and what temp did you take it off the grill.  Also can you please tell be the difference between a regular brisket and a corn beef brisket.

Thanks

[pmillen]

Corning is dry curing with salt.  Corned beef is salt cured, but in todays world it could be brine cured.

[Ralphie]

I’ll defer to pmillen on the curing process because I’ve never done it. I just buy them that way.

I actually didn’t take the internal temp. Mostly because with a 15 lb brisket, smoking at 225 degrees for 8 hours wouldn’t get it close to being done.  But during the steaming I checked it until it felt like soft butter when I poked it.