Thirteenth Electric Smoke

Lucky 13 in the USA. There were 13 colonies and 13 signers of the Declaration of Independence. There are 13 stripes on our flag, 13 steps on the pyramid on the dollar bill, 13 letters in “Annuit Coeptis”, 13 letters in “E Pluribus Unum”. You became a teenager at 13. Jesus was the 13^th person to sit down at the last supper.

On the menu: Pork Ribs, Beef Loin Tips, Italian Sausage and Salmon.

I started prepairing at 11:55. I put the COSTCO Salmon Fillet on a small cookie sheet that I bought that fits perfectly in the Masterbuilt Electric Smoker. The fillet is skinless and very tender so I did not want it falling through the wire rack. I salted the fillet to taste and left in on the counter for an hour to pellicle.

I started my preheat at 12:30 at 225*F. While the preheat is going I put all the meats on racks and do prep.

Today I am also smoking 3 Pork Ribs from COSTCO, 4 pounds of Beef Loin Tips also from COSTCO. I smothered both of these in a mix of Guy Fieri’s #6, Bill Johnson’s and Stubbs BBQ sauces.  

Rhonda then reminded me that we have Italian Sausage that needed to be smoked too. Everyone who is a serious backpacker knows how to “Make Sh!t Do”. I grabbed a Cake Cooling Rack and a foot of stainless steel spinning wire. I hung the rack under the top smoker rack and added the sausage.

  

I started the smoke at 1:00 pm at 225*F with the vent closed. We are trying Smokehouse brand Cherry Wood Chips that we bought at CAL Ranch.

I added more wood chips at 2:00 and at 3:20 pm.

At 4:00 pm I pulled the salmon. There were some juices on the cookie sheet from the salmon. It came out very moist and tender. The salmon is not for dinner tonight so it did not matter that it is pulled before everything else.

 

Great Dip: 2 pounds Smoked Salmon, 2 pounds Cream Cheese, 1 pint Sour Cream, 1/2 a Red Onion Diced and 4 Jalapeño’s Diced and Deseeded.  

 

I pulled everything at 5:40 pm.