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Smoked Meats and Homebrewed Beer

Every once in a while, you have to smoke some meat and serve some beer. It’s just something you have to do.

If you have a large quantity of homebrewed beer, you need to invite friends over to help you drink it.

Again, this is a law carved in stone somewhere.

When it comes to smoked meat, I use my own homemade smoker that I made out of clay pots and an electric burner. There are some beautiful sights in this world and one of them is seeing sweet apple wood smoke puffs rising up into the sky while you are smoking meat.

Smoking Meats in a Homemade Smoker

For this get together, I bought turkey legs to smoke. I saw them in the store and thought they would be good.

Once the pulled pork was done, I smoked the legs (I bought 6) for 2 hours and then finished cooking them in the oven. Unlike the pork, I could roast them at a high temperature to make sure they were cooked through. The outside of the legs got a nice brown color which became darker after they were finished cooking.

Electric Burner

Along with the food, there was plenty of beer available as well. I had main offerings of Pilsner, Saison, Doppelbock, and my Autumn ale.

Mike smoked a brisket using dried wood chips from a chokecherry tree from his own yard. The smoke ring on the meat was intense. He also brought down his rolling keg system which had his blonde and pale ale on tap.

Everything came out well. We had a good time hanging out at the table – eating and drinking. The beer went well with all the smoky meat. I did have some sides – slaw and potatoes – but they were not the focus of the evening.

Homebrewed beer brings people together. I have seen it happen time and time again. Use your beer to create a community.

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3 Comments

  1. Jim

    What a great time. The meat was fantastic and the beer was even better. Thanks Brew Dudes!

  2. Shad

    What type of electric burner do you use? Can you send me a photo of what the inside looks like with burner?

    Thanks

  3. Posted a photo in the post!

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