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Smokin

I'm smokin something this weekend. I don't really want to do a brisket, because I'm invited to a brisket party on Sunday, and I just went to a brisket party last sunday.

What are some ideas? I'd like to wake up one day, start the smoker, and smoke something for 3-7 hours. Don't want to do an overnight thing. I have a Jed-Clampett home-made smoker that's heavy as hell, but has a relatively small cooking chamber. It will do a medium brisket, but I can't smoke multiple things.

Any good cuts/deals from supermarkets in Austin? I did not get my meat from the local farm this week, so if anyone knows if there are local farms selling meat -in town- today or Friday, that would be a bonus.

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  1. My fav is a pork butt with a spicy-sweet rub. Few hours smoking (about 3-4) and then pulled pork sandwiches with my nummie cole slaw, homemade pickles and red onions on an onion roll. Spicy bbq sauce.

    8 Replies
    1. re: amysuehere

      Thanks - that's definitely an option that I'm considering......I was going to make cole slaw and try to emulate the Salt Lick's slaw.

      1. re: rudeboy

        Or, divide the cabbage in half and makes 2 types of slaw with the same vinegar mix: Salt Lick's slaw and Zoes Kitchen slaw

        Picture of Zoes Kitchen slaw
        http://www.foodspotting.com/places/67...

        Their menu describes it simply as
        "MARINATED SLAW
        feta, scallions, light vinaigrette (no mayo)"
        I've added toasted poppyseeds.

        I love Zoe's slaw.

        I google'd Salt Lick Vinegar Mix and found:
        Place 1 cup white vinegar in a heavy saucepan and bring to a boil. While vinegar is boiling, slowly add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup salt, stirring constantly until dissolved. Turn off heat. Place 1/4 cup white pepper in a mixing bowl. Slowly pour vinegar mixture into white pepper while whisking, and mix well. Cover. Makes about 1 cup.

        It seems like that + olive oil is pretty close to Zoe's vinaigrette in their slaw.

        1. re: rudeboy

          EmulateRudy's creamed corn. Awesome!!

        2. re: amysuehere

          A few hrs will work at 350F if you want more of a sliced product at the end, but if you want "pulled", and you're cooking slow (225F) and the butt is bone in you'll likely need several to 12 hr depending on size to get past the plateau phase where the connective tissue breaks up around 175 degrees F or so and hovers there for seemingly hrs. If you can get it to about 195 near the bone and keep it moist (spray some cider vinegar and apple juice mix and / or put a little pan of water in the grill / smoker to steam up all day / night - what a result !!! It's my favorite thing to smoke. I've even done these in my weber kettle with fantastic results. I tend to serve it pullled topped with slaw and well mixed with a zippy eastern NC tabasco / red pepper flake / apple cider vinegar type sauce. On a hot day paired with an ice cold Unibroue Ephemere green apple wheat beer (specs, 4pk). perfection (makes an excellent pork baste too).

          1. re: slowcoooked

            I do bone out. Just the two of us so it's small, too. Keep the smoker at about 200.

            1. re: amysuehere

              speaking of small, four of the boudin stuffed of shrimp stuffed quails at Quality Seafood make for a nice meal on the grill / smoker. 5 bucks a piece or so. we tried them for the first time a bit ago and really enjoyed them.

              1. re: slowcoooked

                Man, that (was) is a good idea. I ended up just smokin a pork butt from 9 AM to 5 PM. It turned out pretty well,

                1. re: rudeboy

                  butts are just fantastic when smoked right. even with just salt / pepper.

        3. Ham if you do pork. Duck, turkey or chicken is always nice. If you want good quality I seem to recall that Whole Foods (mothership edition) does good deals for the Fourth.

          1. Given your time constraints, I'd suggest poultry. Probably chicken. But lamb is always a nice choice if you have the time.

            1. I'm on board with the pork butt. Hard to screw it up. Just a few squirts with apple cider vinegar every now and again. Use hickory for the wood.

              1 Reply
              1. re: ericthered

                FYI, I thought about doing lamb, but the cost was a lot higher than the pork. A good chicken was upwards of twenty bucks as well. I did use hickory, eric.......I usually use pecan from fallen limbs from my yard, but I didn't have any this time. My Dad always used hickory - he was from Kentucky.