Made popular by a Restaurant in New York City named Duck’s Eatery. I tried to make my own version/copy of their Smoked Watermelon Ham as they call it. I brined it for 3-4 days in my wood, soy sauce, garlic, pepper, and a few other things to make this season up. Then smoked it for about 6-8 hrs.
This is a brisket I prepped for a friends house warming party that they wanted to use for tacos. So I trimmed the brisket and got a nice rub on this for smoking. I smoked this Brisket for about 10+ hrs at 225 degrees. I started it fat cap up and then at about 4 hrs in I flipped it over for another 4 hrs. At the 8 hr mark I wrapped it in aluminum foil and added a couple of tbs of Coconut vinegar and cooked it for another 2 hrs. Let it set for about 1-2hrs before we sliced it up and shredded it for tacos.
My first attempt to smoke lamb ribs. Juicy and full of flavor, this flavor palette stays true to the traditional flavors for cooking lamb. Smoker Temp – 240 degrees Wood – Lumberjack Pellets – Sweet Wood Blend (Cherry, Apple, Beech) Time – 4-4.5hrs (once meat got to center temp of 160 degrees I wrapped in…
This is not your standard duck, it is a domesticated duck so its meat looks more like a chicken then a typical duck. I smoked this for about 4hrs and let it rest in aluminum foil for about 1 hr. This was a fall off the bone tender. The wings and legs just pulled off the duck as I was picking it up from the smoker to put it in the foil.