What's in your smoker?

[T.G]

where do you get good wood/woodchips for smoking?

All my fruit wood comes from tree prunings or cut downs (I dry it for 1-2 years before use), although I do buy my mesquite and hickory from wal-mart since they have the lowest prices and the alder I use for cheese comes from, of all places, a CVS drugstore that carries Luhr-Jensen smoke wood bags.

[OLS]

For larger chunks, you may have to peruse a place that sells fire wood:2
[/B][/COLOR]

Chips and chunks at Home Depot, cherry, apple hickory and mesquite. Priced between 3.99 for chips
and 6 and 9 bucks for chunks. Not a great deal, but if you can't find it there you go. I broke down.

[mosesbotbol]

what temp do you do a turkey i thought it was bad to do a turkey to low?

160-165 range (unstuffed).

[nofeardiver]

wait thats when you pull it or is that what temp your smoking it at? Thanks for your help, the reason why i am asking is cause i have one in freezer i am wanting to do, just havent had time...

[357]

Thanks guys. I am probably going to start with chips for smoking and may move from charcoal to wood for my grilling. Not sure yet.

[T.G]

Chips are ok for grilling but in a smoker aren't that effective because they burn up so quickly. You're better off with chunks in the smoker.

[wayner123]

where do you get good wood/woodchips for smoking?

I use a variety of places. Ebay is actually a decent place for some good peach, cherry, etc chunks.

I also chop my own and look on craigslist.


what temp do you do a turkey i thought it was bad to do a turkey to low?

I smoke my turkey's around 275-300. I spatchcock them and it lessens the cooking time dramatically. I really need to post a pic of it.

I also put cut up a whole stick of butter and place in various areas under the skin.

[357]

CL is a great idea. I have seen tons of different kinds of hardwood when looking for simple firewood. Thanks for the reminder.

[cricky101]

I smoke my turkey's around 275-300. I spatchcock them and it lessens the cooking time dramatically. I really need to post a pic of it.

I also put cut up a whole stick of butter and place in various areas under the skin.

That was my plan, too. Right about 275 with butter and herbs/spices rubbed under the skin. It's just a bone-in breast, so I'm just going to use the Weber kettle with offset coals. Didn't want to mess with the whole smoker for a pretty quick cook.

[forgop]

where do you get good wood/woodchips for smoking?

I picked up some decent size bags at Meijer-apple, oak, and hickory. Seemed almost twice as big as the bags I got at Lowes for the price ($5-7/bag IIRC depending on the exact type).

[357]

I picked up some decent size bags at Meijer-apple, oak, and hickory. Seemed almost twice as big as the bags I got at Lowes for the price ($5-7/bag IIRC depending on the exact type).

Perfect. I live in the sticks but the closest full size grocery store is Meijer.

[Smokin Gator]

Put two packer briskets on about an hour ago. They are gorgeous... not let's see of I can keep from farkin' them up!!

[Steve]

This time tomorrow night I'll have a load of butts on the smoker and maybe some ribs

[LostAbbott]

8 hours of heavy smoke? Was that too much?

My buddies wife thought it was too much. I though it was pretty good, but was definitely candy bacon. I actually had to bake it, because in a pan it would burn no matter what I did.

[wayner123]

I smoke my turkey's around 275-300. I spatchcock them and it lessens the cooking time dramatically. I really need to post a pic of it.

I also put cut up a whole stick of butter and place in various areas under the skin.

Here is a pic of the bird:

http://i71.photobucket.com/albums/i133/wayner1234/BBQ/IMG_7139.jpg

[pnoon]

Another corned beef brisket today.
:dr

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-more/recipes/Apricot-Barbecue-Sauce-recipe-1611.aspx

[Chainsaw13]

My buddies wife thought it was too much. I though it was pretty good, but was definitely candy bacon. I actually had to bake it, because in a pan it would burn no matter what I did.

Yep, I find the same when I make the base recipe I got out of the book Charcuterie. I've now cut back on the amount of sugar I use just for that reason.

[forgop]

I had a 10# brisket that I took off the smoker at 2:30'am after 12 hours. It turned out excellent.

[Killian]

Another corned beef brisket today.
:dr

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-more/recipes/Apricot-Barbecue-Sauce-recipe-1611.aspx

Peter,
That sauce looks fantastic. Thanks for the link. Do you use the apricot nectar? Not sure I have ever seen that stuff around. I might sub a little OJ in place.

[pnoon]

Peter,
That sauce looks fantastic. Thanks for the link. Do you use the apricot nectar? Not sure I have ever seen that stuff around. I might sub a little OJ in place.
Yes, I do use the apricot nectar.
If you are familiar with the Kern's nectars, they make an apricot that I use.
Posted via Mobile Device

[Stevez]

I had a 10# brisket that I took off the smoker at 2:30'am after 12 hours. It turned out excellent.

Congrats Duanne. Didn't take you long to master the beast! Steve

[Steve]

I've been working like a mad man the last couple of weeks, but had committed to cooking a couple of pork butts for a youth fun raiser. So after a 65 hour week, I kicked back for a all nighter at the smoker Saturday night.

3:30am
http://oldchurchbbq.com/sharedpictures/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ%20006.jpg

Just a little butt...(14 actually)
http://oldchurchbbq.com/sharedpictures/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ%20007.jpg

Pork was NOT the only thing smoked!
http://oldchurchbbq.com/sharedpictures/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ%20013.jpg

The really hard part was going back in to the office Sunday night after serving the food! I am starting to think I am too old to do many all night cooks these day. I may have to pick up a Brandywine one of these days...

[MarkinAZ]

I've been working like a mad man the last couple of weeks, but had committed to cooking a couple of pork butts for a youth fun raiser. So after a 65 hour week, I kicked back for a all nighter at the smoker Saturday night...
http://oldchurchbbq.com/sharedpictures/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ/2011-06-05_GCA%20Youth%20Fundraiser%20BBQ%20007.jpg


That is really nice looking Steve. One of these days I hope to have one of these small Cadillacs:D

[MarkinAZ]

Its been awhile for me, but decided to throw a 3.75 lb Tri Tip into the smoker with some mesquite chips:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures005-2.jpg

Actual temp is approximately 230*

[Mr B]

Lookin' good Mark

[LostAbbott]

Another corned beef brisket today.
:dr

Recipe - http://www.traegergrills.com/recipes/detail/74
Homemade apricot BBQ sauce - http://www.cooking.com/recipes-and-more/recipes/Apricot-Barbecue-Sauce-recipe-1611.aspx

Did you corn the beef yourself? i have a place I get mine here that does just corned beef, but it would be fun to try myself. I just bought 1/4 or a cow and had leave the brisket whole...

[pnoon]

Did you corn the beef yourself? i have a place I get mine here that does just corned beef, but it would be fun to try myself. I just bought 1/4 or a cow and had leave the brisket whole...

I did not, Mychal.

[MarkinAZ]

Lookin' good Mark

Thanks Brent!

That corned beef brisket sounds good Peter...

[pnoon]

Thanks Brent!

That corned beef brisket sounds good Peter...



It was excellent. Trader Joe's corned beef brisket (~5 lbs). Rinsed off the seeds and seasoning. Put it in a pot of water and brought it to a boil. Drained the water and repeated 5 times. This REALLY reduces the saltiness.

2 hours on the smoker @ 225-250. Remove and place in an aluminum foil pan with the sauce. Cover with foil and another 1-2 hours until internal temp of 185.

Dee-lish.

[MarkinAZ]

It was excellent. Trader Joe's corned beef brisket (~5 lbs). Rinsed off the seeds and seasoning. Put it in a pot of water and brought it to a boil. Drained the water and repeated 5 times. This REALLY reduces the saltiness.

2 hours on the smoker @ 225-250. Remove and place in an aluminum foil pan with the sauce. Cover with foil and another 1-2 hours until internal temp of 185.

Dee-lish.

You betcha:dr

[MarkinAZ]

After 3 hrs in the smoker, it came out medium, medium-rare in some spots this time around, but good enough for government work:D

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures006-1.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures007-5.jpg

This kind of government work I don't mind at all:dr

[Steve]

That has my mouth watering! Looks great

[Mr B]

That has my mouth watering! Looks great



X2

[Stevez]

Man that looks delicious. I wish I could get tri-tips around here, but I can't find them. Looks wonderful.

[cricky101]

Man that looks delicious. I wish I could get tri-tips around here, but I can't find them. Looks wonderful.

I never see them in the grocery store but have seen them a couple times at a Trader Joe's near me. Haven't bought one yet, but I may need to give one a try. They look awesome!

[MarkinAZ]

I never see them in the grocery store but have seen them a couple times at a Trader Joe's near me. Haven't bought one yet, but I may need to give one a try. They look awesome!

Tri Tips are definately a flavorable and juicy cut of meat. Here's a chart to id the location of this cut:

http://3.bp.blogspot.com/_SNBnchNTYDw/TEbCKCKSW_I/AAAAAAAABTs/pmjnbq1xrmc/s1600/beefcuts.gif

Chris, since you live in the St.Paul area, I'm sure you have some decent butcher shops. You may want to give them a call and ask them for a Tri Tip cut. It may also be known as Sirloin Tip Roast or Sirloin Roast in your area (but don't hold me to it). Just give your local butcher a ring and they'll hook you up:tu

[OLS]

Argh, so depressing....Freezer FULL of pork and chicken and beef.....Fridge full of leftovers
that need to be whittled through. Plus the landlady and her grandson have been bad, so no meat for
them. Looks like beer and cigars this weekend only. Might fire up the smoker and cook up some burgers
if someone hands me meat. But I think this weekend, I hoard my meat. Sad. I love my pseudo-smoker.

[T.G]

BABOTL herf tomorrow, so that means fatties for the herf...

http://img706.imageshack.us/img706/5633/pizzafatties100620112.jpg

They're all wrapped up in foil for the last hour or so of cooking tomorrow at Ratters in the oven.

BTW, that's an 18" roll of foil - these things are huge. Just for a lark, I weighed one prior to cooking... it was about 5lbs.

[Steve]

:banger:banger

[BigAsh]

Ummmmm fatties!!.....:noon



I got 32 lbs of pork butt on the smoker now.....prepping for daughters grad party next week....getting back to my "smokin' roots"!

[BigAsh]

Sunny all week ....til today:td

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001-9.jpg

32 lbs of pork-y goodness!

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/003-10.jpg


Mop time....

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/006-7.jpg

[T.G]

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures007-5.jpg


I just licked my computer monitor.

[T.G]

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/006-7.jpg

Nice. :dr

[Chainsaw13]

Picked up a half rack of Berkshire pork spare ribs at the market this morning. Now to find the time to smoke them.

[Steve]

Sunny all week ....til today:td

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001-9.jpg

32 lbs of pork-y goodness!

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/003-10.jpg


Mop time....

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/006-7.jpg

Good looking meat Keith! I especially like your "easy-up"!

[MarkinAZ]

:tpd:...excellent and juicy looking meat Keith:tu I love the 55 Gal drum smoker too...

[MarkinAZ]

BABOTL herf tomorrow, so that means fatties for the herf...

http://img706.imageshack.us/img706/5633/pizzafatties100620112.jpg



Pizza Fatties:noon You guys have a great time today!

[BigAsh]

http://i313.photobucket.com/albums/ll369/kdos66/920038c7.jpg

Smoke with the smoke....:)
Posted via Mobile Device

[BigAsh]

stubborn bunch today.....10 hours in.....175-180 internal....running btwn 200-250....on a nice day, no problem...in the rain, not so much!

[Steve]

stubborn bunch today.....10 hours in.....175-180 internal....running btwn 200-250....on a nice day, no problem...in the rain, not so much!

I always say, "I'll serve no swine until it's time"!

:D:D

[BigAsh]

I always say, "I'll serve no swine until it's time"!

:D:D

True dat!!

Worth the wait....almost 13 hours for the last butt pulled off...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...


http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/002-11.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001-10.jpg

was real happy with the bark....thanks Brent for the "extra turbinado on top of the rub" tip I stole from EPIC III...:tu

[MarkinAZ]

...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/002-11.jpg


:D...All I can say Keith is, it must be hard having to wait until next Saturday to dig into that meat:dr Great job Keith...

[Fordman4ever]

Got 2 boneless chuck roasts going right now.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_13-33-16_832.jpg?t=1307904014

[markem]

Chuck roast and chicken breasts in the Traeger. :tu

[MarkinAZ]

Got 2 boneless chuck roasts going right now...

What temp and how long do you usually leave the chuck roasts in the smoker Earl?

[Fordman4ever]

Not a big temp kinda guy. I don't have a thermometer on the smoker or for the meat. I just kinda do it by sight

[MarkinAZ]

Not a big temp kinda guy. I don't have a thermometer on the smoker or for the meat. I just kinda do it by sight

:D...Ok, the visual and touch method;)

[Fordman4ever]

:D...Ok, the visual and touch method;)



yeah, i'm kinda new to smoking stuff(only been doing it for about 2 years) I'm still figuring out what to do with all the different stuff you can put on a smoker. I really like the hands on approach of only using wood and using the visual and touch method.

[T.G]

BABOTL herf tomorrow, so that means fatties for the herf...

http://img706.imageshack.us/img706/5633/pizzafatties100620112.jpg

They're all wrapped up in foil for the last hour or so of cooking tomorrow at Ratters in the oven.

BTW, that's an 18" roll of foil - these things are huge. Just for a lark, I weighed one prior to cooking... it was about 5lbs.

Pizza Fatties:noon You guys have a great time today!


We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...

http://img94.imageshack.us/img94/5066/pizzafatties100620113.jpg

[BigAsh]

We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...

http://img94.imageshack.us/img94/5066/pizzafatties100620113.jpg

Ummmmm ummmmm gooey smoky goodness! :dr

[Fordman4ever]

WOW, that looks amazing.

[Fordman4ever]

smoking an El Rey Del Mundo and 2 chuck roasts.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_14-42-32_975.jpg?t=1307909026

[Steve]

:tu:tu

:dr

[Steve]

True dat!!

Worth the wait....almost 13 hours for the last butt pulled off...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...


http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/002-11.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001-10.jpg

was real happy with the bark....thanks Brent for the "extra turbinado on top of the rub" tip I stole from EPIC III...:tu

That looks amazing Keith!

[Fordman4ever]

after 3 hours.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_16-15-24_830.jpg?t=1307913374

[massphatness]

My Weber Smokey Mountain Cooker arrived just before Memorial Day, and I've been able to pull off a couple successful batches of ribs. Been devouring info on the Virtual Bullet website, and the rub recipe for Magic Dust seems to be a hit.

Gonna attempt a "Best Ribs in the Universe" recipe before moving on to something a little more difficult.

Having fun with it ... :tu

[Fordman4ever]

I use a rub called magic dust too. What's in yours?

[BigAsh]

My Weber Smokey Mountain Cooker arrived just before Memorial Day, and I've been able to pull off a couple successful batches of ribs. Been devouring info on the Virtual Bullet website, and the rub recipe for Magic Dust seems to be a hit.

Gonna attempt a "Best Ribs in the Universe" recipe before moving on to something a little more difficult.

Having fun with it ... :tu

the fun is in the experimentation.....I was a 31 waist before I got my smoker....:rolleyes:

[OLS]

hahahahahahahLMAO at Keith. I was no 31 waist, but I was a babe in the woods with a one bag of Big Grab chips a day
lunch diet. Then I went to the Memphis in May BBQ cooking contest. I saw and smelled and tasted and a light bulb went
off in my head and I practiced and practiced and practiced. The ONLY way I have been able to get on a slight losing trend
on the waistline is completely giving up sugar drinks at work. Cause I gots to BBQ.

[BigAsh]

I hear ya Brad....:r

[Fordman4ever]

finished product.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_19-14-57_738.jpg?t=1307924159

[MarkinAZ]

We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...

http://img94.imageshack.us/img94/5066/pizzafatties100620113.jpg


Gooooooooey and yummy looking Adam:tu:dr


smoking an El Rey Del Mundo and 2 chuck roasts.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_14-42-32_975.jpg?t=1307909026


Which ERdM is that Earl? Nice looking smoker BTW...

[massphatness]

I use a rub called magic dust too. What's in yours?

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

[MarkinAZ]

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

Thanks for sharing the recipe Vin:tu

[Fordman4ever]

sounds like what I use. I added some brown sugar, crushed red pepper, Worcestershire black pepper chili powder.

[Fordman4ever]

Look at that beautiful smoke ring.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_21-48-58_988.jpg?t=1307933769
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-06-12_21-49-18_653.jpg?t=1307933797

[Steve]

the fun is in the experimentation.....I was a 31 waist before I got my smoker....:rolleyes:

x2!

:tu:tu:dr

[Fordman4ever]

Which ERdM is that Earl?

Robusto Oscuro, I think.

[MarkinAZ]

Robusto Oscuro, I think.

Thanks! Its a nice looking stogie...

[nofeardiver]

very nice, i have made the magic dust before its good....

[ucla695]

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

Same one I use. :tu

[OLS]

Just so you know.......if you are gonna mix rub in a ziplock, make damn sure it's FULLY closed and NOT cheap.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/Spiceplosion2.jpg

[357]

:lr

Sorry about your mess Brad.

:lr

[ucla695]

DOH!!

[OLS]

That's actually more than a year old, but it is SO FAR back in this thread, I thought I would revive it.
I just noticed though that the asylum is up onscreen on my computer, at work, lol. All while mixing
rub when I should be working, haha.

On a lighter note, 2 racks o baby backs on the smoker this morning. Using downed pecan 'twigs' as smoke,
as I am all out of chunks of stuff. I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are
on the coals, lol. The rest is stretched under the meat.

[T.G]

I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are
on the coals, lol. The rest is stretched under the meat.

I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.

[forgop]

I was going to fire up spare ribs this morning but it was raining. I just picked up a 4'x4' Coors Lt pop up canopy on craigslist for $30 so I can smoke without getting rained on. :tu

[688sonarmen]

I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.

:D


10lb Pork Shoulder today, I had to drive to 5 different places to find one. Murphey says it was at the Farm Fresh down the street, silly me went to Super Wallmart thinking they would have one then 3 other places:r

[T.G]

Just picked up a fresh (it was still squealing on Thursday) small pork butt from the local pig farmer - not quite true heritage pork, but mostly a heritage bloodline and seed fed to boot. Going to make some mojo later and marinade it overnight for lechon asado roasted in the weber tomorrow.

[688sonarmen]

I'm in the "Stall"

http://i1126.photobucket.com/albums/l617/jakestich1/DSCN1061.jpg
http://i1126.photobucket.com/albums/l617/jakestich1/DSCN1125.jpg
http://i1126.photobucket.com/albums/l617/jakestich1/DSCN1126.jpg

Started at about 9am this morning, it's 2pm and I'm at 160f. I used apple chunks and only had to burn 2 chimneys of lump charcoal. A lot better than early this spring where I went through 2 bags!

The cooler is ready once it hits 190. I'm going to let it sit in the cooler for about 6 hours then I'll pull it for Fathers Day tomorrow:dr

[Chainsaw13]

Just picked up a fresh (it was still squealing on Thursday) small pork butt from the local pig farmer - not quite true heritage pork, but mostly a heritage bloodline and seed fed to boot. Going to make some mojo later and marinade it overnight for lechon asado roasted in the weber tomorrow.

OMG! That sounds fantastic. Any chance you can post your mojo recipe?

[OLS]

I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.

I heard of em, too, somehwere....but I think they are for people who aren't complete POS, out of shape
bastards like me. Too much back and forth motion. I got that COPD thing from all my years of smoking.
Pretty sad.

HAHAHA, I CAN'T BELIEVE IT. I freaking cut up those racks into halves and didn't take a single pic, lol.
Now they are in the fridge, haha....oh that's sweet, haha.

[mosesbotbol]

Just took off a half shoulder of pork from the butt end (5 lb) off the WSM. Was out there for 9 hours with lots of mexican cinamon sticks and pecan shells for smoke via Kingsford Comp. Going to cube it tomorrow for chili.

[T.G]

OMG! That sounds fantastic. Any chance you can post your mojo recipe?

Sure, I use the recipe from "3 Guys From Miami Cook Cuban" (http://icuban.com/food/mojo.html) with some additional ingredients.


Mojo With Oil
(my additions/notes are in italics)

INGREDIENTS:
3 heads garlic (Yes, heads. The whole bulb. All cloves peeled)
2 teaspoons salt (I think they were using table salt, for kosher salt, add one additional teaspoon)
1 teaspoon black peppercorns (I prefer fresh ground pepper)
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil (I use what I have - sometimes it's Spanish, sometimes it's not)
1 teaspoon ground cumin (from
2 bay leaves, diced/crumbled fine

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture.

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, oregano, cumin and bay leaf. (Screw that, dump it all in a food processor or blender and let rip) Let sit at room temperature for 30 minutes or longer.

In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended. (Immersion blender works great here)


Marinade overnight, put pork on smoker with just briquettes or lump, no smoke wood. Do not discard marinade - place in sauepan, bring to boil for a moment, stirring constantly. Use this to spoon over the roast as it cooks. Rest of cooking directions are here
http://icuban.com/food/lechon_asado.html

Their recipe is for a ham but it works well with a shoulder/butt too.

[Chainsaw13]

Thanks Adam. I've had something similar when down in Arizona. Fantastic stuff. I'll be trying this soon, maybe with a suckling pig.

[mosesbotbol]

Thanks Adam. I've had something similar when down in Arizona. Fantastic stuff. I'll be trying this soon, maybe with a suckling pig.

I inject it on the the pork bone like a cortisone shot.

[T.G]

You're welcome Bob.



Moses, as prepared, this one might be a bit too thick with too many solids to inject with the typical meat syringe, If you can get it flow through the meat syringe, then yeah, shooting it down the side of the bone is always an option, depending on the thickness of the cut, and so long as you don't intend to cook to a lower temp and carve directly off the bone (http://icuban.com/food/images/cuban_sandwich2.jpg), as the injection affecting the tissue between the meat and bone can make that style of carving a bit tough. For a shredded/pulled pork texture though, no problems.

For injection into tissue, La Caja China has a good recipe:
http://www.lacajachina.com/recipes/mojo-criollo-la-caja-china-marinating-sauce.html

[688sonarmen]

Pork shoulder came out great, the best I have done so far. What I changed this time was 6 hours in the cooler instead of <1. Even after 6 hours the meat was still at 190f. After that it fell apart, no real pulling needed. I just put the hunks in a big bowl and mixed with a fork. I used the drippings and what was left in the foil to make an N.C style sauce with apple cider vinegar, brown sugar, cinnamon, and red pepper.

[T.G]

In an effort to make up for Brad's lack of pictures, here's the Lechón Asado from the other day w/ some cook times for reference.

http://i.imgur.com/bn9G0.jpg
3.6 LB seed fed heritage (almost) pork butt from Bledsoe Meats (local farm)

http://i.imgur.com/kOO6Z.jpg
After about 16 hours marinating in mojo (recipe a few posts back)

http://i.imgur.com/y3CiY.jpg
After about 2:25 at barely 220F

http://i.imgur.com/mOoBK.jpg
After 3:30, rotated it a bit to put the skin toward the fire to render the fat out and get the far edges to cook as the bricked weber does suffer from a slight temp drop as you get further from the coals, and at low temps like this, it's very noticeable. Also started to apply some additional mojo paste (left side - I applied to the whole cut, just stopped for a moment to shoot the photo)

http://i.imgur.com/sVs9t.jpg
I could go for a snack now...

[T.G]

http://i.imgur.com/JsHfz.jpg
Tostones time!

http://i.imgur.com/pRxz7.jpg
About 6:30 in and hitting 175F IT, time to pull it off, wrap it up and put it in a warmed cooler.

http://i.imgur.com/khkHi.jpg
One of the chunks sliced up for serving. Smoke ring is just from the briquettes, no additional smoke wood was used.

http://i.imgur.com/BtQca.jpg
Can't have lechon asado without rice and black beans...

http://i.imgur.com/xmuuf.jpg
The End.

[Chainsaw13]

:dr :dr :dr

[T.G]

And the best part... Making a Cuban sandwich with the leftovers the next day...

http://i.imgur.com/AlXPP.jpg



BTW, after tasting this pork from Bledsoe, I am done with supermarket pork for good. The flavor difference is immense and well worth the extra cost.

[ucla695]

Looks incredible! :dr

[Smokin Gator]

Adam... you had me at the marinade. The finished product has me wanting to lick my monitor!!!

[pnoon]

Put two 7 pound pork shoulders on the smoker this morning before leaving for work.
Pulled pork sammiches for the SH!T herf tomorrow.
Posted via Mobile Device

[T.G]

Thanks guys. This one came out better than I expected, the leanness of the pork had me concerned a bit at the onset.

[cort]

Put two 7 pound pork shoulders on the smoker this morning before leaving for work.
Pulled pork sammiches for the SH!T herf tomorrow.
Posted via Mobile Device

:wo Feed me Seymour

[markem]

Did rib eyes yesterday and put a 5lb pork butt in this morning. Going the wet route and basting all day. :tu

[Scothew]

Brined a turkey breast for about 14hr, then smoked over pecan for about 5 hours. Ended up finishing it off in the oven at 350 for about an hour to get it up to temp. May not look the best, but it was dayum good. Me and the wife couldnt stop picking the whole time I was cutting it up and pulling from bone.

[Smokin Gator]

Brined a turkey breast for about 14hr, then smoked over pecan for about 5 hours. Ended up finishing it off in the oven at 350 for about an hour to get it up to temp. May not look the best, but it was dayum good. Me and the wife couldnt stop picking the whole time I was cutting it up and pulling from bone.

Looks great Scott!!! I love the color pecan gives to poultry and I love me some smoked tit:tu

[Scothew]

Looks great Scott!!! I love the color pecan gives to poultry and I love me some smoked tit:tu

:r :r :r

Thanks Brent

[El Fumador]

WOW this looks fantastic.....





http://i.imgur.com/JsHfz.jpg
Tostones time!



http://i.imgur.com/pRxz7.jpg
About 6:30 in and hitting 175F IT, time to pull it off, wrap it up and put it in a warmed cooler.

http://i.imgur.com/khkHi.jpg
One of the chunks sliced up for serving. Smoke ring is just from the briquettes, no additional smoke wood was used.

http://i.imgur.com/BtQca.jpg
Can't have lechon asado without rice and black beans...

http://i.imgur.com/xmuuf.jpg
The End.

[T.G]

WOW this looks fantastic.....
Thanks.

Brined a turkey breast for about 14hr, then smoked over pecan for about 5 hours. Ended up finishing it off in the oven at 350 for about an hour to get it up to temp. May not look the best, but it was dayum good. Me and the wife couldnt stop picking the whole time I was cutting it up and pulling from bone.

Looks great to me. :tu

[MarkinAZ]

Sure, I use the recipe from "3 Guys From Miami Cook Cuban" (http://icuban.com/food/mojo.html) with some additional ingredients...

Thanks for the recipe and web page Adam:tu


http://i.imgur.com/BtQca.jpg
Can't have lechon asado without rice and black beans...

:dr...definitely inviting!

[cricky101]

I'm going to try a hot-and-fast brisket tonight after work. Haven't done that method before. I've got an 11-pound packer ready to go, and had planned to do it all day tomorrow, but am liking the idea of getting it done in half-the-time. Hopefully it works!

[T.G]

Thanks for the recipe and web page Adam:tu


Welcome - I think it was Carlos (Blueface) who originally pointed me towards that website a year or so ago.

[pnoon]

Put two 7 pound pork shoulders on the smoker this morning before leaving for work.
Pulled pork sammiches for the SH!T herf tomorrow.
Posted via Mobile Device

By popular demand.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0085.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0088.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0091.jpg

I forgot to mention that I made my first attempt at ABTs.
Wow. Were they effing good.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0090.jpg

[MarkinAZ]

By popular demand.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0085.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0088.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0091.jpg

I forgot to mention that I made my first attempt at ABTs.
Wow. Were they effing good.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0090.jpg

That looks delicious Peter. Is that green pepper or jalapeno' in the bacon/sausage wrapped thingies?

[forgop]

Just prepped and seasoned up 9 racks of BBR's for the smoker in the morning.

This time I'm actually going to try to do them right by foiling them so they don't get dry at all on the outside. Is there an exact science as to when is the best time to do that? I'm not saucing them up as they're going to be Atkins friendly.

[pnoon]

That looks delicious Peter. Is that green pepper or jalapeno' in the bacon/sausage wrapped thingies?

Jalapeno

[MarkinAZ]

Jalapeno

:tu

[Smokin Gator]

Just prepped and seasoned up 9 racks of BBR's for the smoker in the morning.

This time I'm actually going to try to do them right by foiling them so they don't get dry at all on the outside. Is there an exact science as to when is the best time to do that? I'm not saucing them up as they're going to be Atkins friendly.

Not an exact thing... but the rule of thumb I learned is:

At 225-230

Spares 3/2/1
BBs 2.5/1.5/.5

The first number is on the smoker uncovered. The next number is wrapped in foil and back on the cooker. The last number is a variable. I open the foil and that is my finishing time. I like the rub to set back up and not be too moist. Some folks use this as time in a cooler to finish.

After you have cooked ribs for a while you may find that you adapt that a bit. I pretty much cook them to the color I want then foil (usually right about three hours or so). Then I cook them two more hours. Then I start checking them every 15 minutes or so until they are the doneness I am looking for.

[forgop]

Not an exact thing... but the rule of thumb I learned is:

At 225-230

Spares 3/2/1
BBs 2.5/1.5/.5

The first number is on the smoker uncovered. The next number is wrapped in foil and back on the cooker. The last number is a variable. I open the foil and that is my finishing time. I like the rub to set back up and not be too moist. Some folks use this as time in a cooler to finish.

After you have cooked ribs for a while you may find that you adapt that a bit. I pretty much cook them to the color I want then foil (usually right about three hours or so). Then I cook them two more hours. Then I start checking them every 15 minutes or so until they are the doneness I am looking for.

That's more than enough to get me in the ballpark of getting it right. I'll probably throw them on after I get my son down for a nap. Thanks!

[fxpose]

I'm doing some spareribs today during my smoke & temp test run on a kettle on top of el
cheapo Brinkman mod that I've been tinkering on these past couple of days.

[MarkinAZ]

This time I'm actually going to try to do them right by foiling them so they don't get dry at all on the outside. Is there an exact science as to when is the best time to do that?

Hello Duane, this info is from Bill at texasbbqrub.com and is similar to what Brent mentioned above for your review:

"Spare ribs: If you are cooking on a pit (low and slow about 225 degrees is great) then the general rule of thought is to do the ribs using the 3-2-1 method. That is the method that says 3 hours uncovered on the pit, then wrap for 2 hours, and then take them out of the foil and put them back on the pit for another hour to tighten the rib back up. I find that wrapped 2 hours the ribs are overcooked so use the same method and do the ribs 3 hours on the pit unwrapped then 1 to 1 ½ hours wrapped then another hour unwrapped back on the pit to tighten up the ribs. If you are applying a glaze or sauce it is best to apply that the last 20 minutes of the cooking when the ribs are tightening back up.

Baby Back ribs: For the smoker, use the same method but cut your time to say 2 hours on the smoker unwrapped, 1 hour wrapped, and then 30 minutes back on the smoker uncovered to tighten the ribs back up.

If you are cooking baby backs on the grill then use a 1 hour on the grill, 45 minutes wrapped and then 15 minutes to tighten the ribs back up. If you are cooking on the grill it is usually best to turn the ribs during cooking so that both sides get even exposure to the heat. I usually turn mine about every 15 minutes or so."

[BobbyRitz]

OK so how did you prepare and cook those lobster tails. I have 4 in the fridge and mine never look that good?

Sorry for the delay! Lump crab was mixed with a little mayo, mustard and bread crumbs.

Put them on the WSM for an hour with hickory chucks. They were quite good. Just the right amount of smoke to give it great flavor!

[forgop]

Hello Duane, this info is from Bill at texasbbqrub.com and is similar to what Brent mentioned above for your review:

"Spare ribs: If you are cooking on a pit (low and slow about 225 degrees is great) then the general rule of thought is to do the ribs using the 3-2-1 method. That is the method that says 3 hours uncovered on the pit, then wrap for 2 hours, and then take them out of the foil and put them back on the pit for another hour to tighten the rib back up. I find that wrapped 2 hours the ribs are overcooked so use the same method and do the ribs 3 hours on the pit unwrapped then 1 to 1 ½ hours wrapped then another hour unwrapped back on the pit to tighten up the ribs. If you are applying a glaze or sauce it is best to apply that the last 20 minutes of the cooking when the ribs are tightening back up.

Baby Back ribs: For the smoker, use the same method but cut your time to say 2 hours on the smoker unwrapped, 1 hour wrapped, and then 30 minutes back on the smoker uncovered to tighten the ribs back up.

If you are cooking baby backs on the grill then use a 1 hour on the grill, 45 minutes wrapped and then 15 minutes to tighten the ribs back up. If you are cooking on the grill it is usually best to turn the ribs during cooking so that both sides get even exposure to the heat. I usually turn mine about every 15 minutes or so."

Here's a thought-

This only calls for 3.5 hours of cooking time total, but at what what do you think they're figuring the racks to be? I saw a "Best Ribs in the Universe" recipe call for racks less than 2 lbs each, whereas the ricks I just put on the smoker 20 minutes ago are averaging about 3.3 lbs each. I'd think they'd need more time than that.

[Smokin Gator]

The only time I really cook BBs is for competition. We are cooking at a slightly higher temp, about 260, and the racks are in that 3.5lb range. They are usually done right at about 4.5 hours give or take 15 minutes. It is about 3 hours in the smoke and about 1.5 hours wrapped in foil. Once they are done we just let them sit out with the foil open to reset the rub. Pretty much though, get them to the color you want, foil them for an hour or so and start checking them. When you can pick them up in the middle and the ends bend down easily they are done. I also look for the rub to crack a bit in the middle where I am picking them up.

[poker]

8 lbs of tri-tip for the Patio Posse tonight

[BobbyRitz]

Smoked 40lbs of butts for my Memorial Day party.

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_9756.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_9772.jpg

Cooked some top round as well.

http://i51.photobucket.com/albums/f395/rlpatrick/IMG_9770.jpg

[MarkinAZ]

Here's a thought- This only calls for 3.5 hours of cooking time total, but at what what do you think they're figuring the racks to be?..

I'm with Brent at 3.5 lbs., and I did see some spare ribs at the market this morning weighing-in at 3.66 lbs a rack...

On the smoker at 4PM/PST is 3.55 lbs of Tri Tip in a new type of rub and a batch of smoked BBQ beans. Using Hickory chips today:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures002-5.jpg

[MarkinAZ]

8 lbs of tri-tip for the Patio Posse tonight

Smoked 40lbs of butts for my Memorial Day party...

Bobby and Kelly, Tri Tips and Butts:tu Sounds good and looking good:dr

[forgop]

9 racks are off the smoker. 1 literally fell into 4 pieces, but the rest of them were pretty well intact coming off. It's such a shame to eat them dry, but it's the sacrifice I must make in order to comply with Atkins. :tu

[Smokin Gator]

Glad the cook turned out well Duane. I gotta disagree with ya though... I like mine dry. No need to sauce perfection!!!

[forgop]

Glad the cook turned out well Duane. I gotta disagree with ya though... I like mine dry. No need to sauce perfection!!!

The last thing I am is a ketchup or a steak sauce kind of a guy, but there's just a part of me that a good sauce is the perfect complement to the smoke.

That said, I was quite "boring" on the rub, only using salt, garlic, and black pepper. Didn't feel like mixing a ton of spices and a ton of pre-made rubs can't be used on Atkins because they contain sugar.

I've got 3 spares and 2 butts out of the freezer for my next smoke later in the week. :tu

[MarkinAZ]

Meat and beans finished around 7:30PM:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures003-6.jpg

Now, I'm not the best plater in the world, but...:dr

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004-10.jpg

[BobbyRitz]

That looks great, Mark! All of the food in this thread looks delicious!

[Steve]

Glad the cook turned out well Duane. I gotta disagree with ya though... I like mine dry. No need to sauce perfection!!!

I'm with you Brent.

[pnoon]

Newbie question.
How do you guys get that bark to be so dark? Is it the amount of rub/mop? Is it the cooking temp? Time on the smoker?

[Smokin Gator]

Newbie question.
How do you guys get that bark to be so dark? Is it the amount of rub/mop? Is it the cooking temp? Time on the smoker?

Yes!!!:noon

Seriously though, it really is a combination of all of those things. I like a seriously dark bark on my pork so I add a pretty good coating of turbinado sugar after my dry rub is applied. The ingredients in your dry rub also make a big difference especially the amount of paprika and sugar.

The amount of smoke you allow the meat to get also makes a big difference. IMO one of the most common mistakes that less seasoned cooks make is to over smoke the meat. This will get the impression of having a really nice dark bark, but it is in fact the effects of creosote being deposited on the meat. When folks comment about something being too smokey this is what they are usually referring to.

Basically, to get a really nice bark you want to apply a quality rub, add a little turbinado sugar, smoke the meat at a low consistent temp, and if you foil, open the foil back up for 15-30 minutes at the end of the cook.

YMMV!!!!

[pnoon]

Yes!!!:noon

Seriously though, it really is a combination of all of those things. I like a seriously dark bark on my pork so I add a pretty good coating of turbinado sugar after my dry rub is applied. The ingredients in your dry rub also make a big difference especially the amount of paprika and sugar.

The amount of smoke you allow the meat to get also makes a big difference. IMO one of the most common mistakes that less seasoned cooks make is to over smoke the meat. This will get the impression of having a really nice dark bark, but it is in fact the effects of creosote being deposited on the meat. When folks comment about something being too smokey this is what they are usually referring to.

Basically, to get a really nice bark you want to apply a quality rub, add a little turbinado sugar, smoke the meat at a low consistent temp, and if you foil, open the foil back up for 15-30 minutes at the end of the cook.

YMMV!!!!

Thanks, Brent. I had a feeling it was a combination of things.
I'll give the "turbinado sugar after the rub" technique a try.

[T.G]

Peter - I'll ditto what Brent said, plus add that don't worry too much about dark barks, it's not really in the Traeger's nature to create exceptionally dark barks as they burn very clean.

The color you have here:
By popular demand.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0085.jpg


Is excellent. I would think that more coarse granular ingredients in the rub and/or some sugar will give it some texture and you'll be set.

Since I keep dark brown sugar around, I just use it. I take it and dry it in the oven spread out in a layer on a 1/4 sheet pan, cook at 250F-ish for 30-40 minutes - stir once or twice. The high molasses content seems to give a nice texture and color.

Or you could try experimenting with wet rubs / slathers. A lot of my stuff is done with wet rubs / slaters. Lots of fresh garlic and herbs with some spices and oil (usually olive, but not always). The garlic roasts and browns on the outside of the meat for a slightly chunky texture.

[yachties23]

Have some beans on the smoker - pics to come in a couple hours.

[fxpose]

Spareribs on the kettle/ECB mod which I've been working on. Aside from the temp issues I experienced during the smoke test yesterday, the test cook came out pretty good.

http://i31.photobucket.com/albums/c362/jojisan/P1060003.jpg

[T.G]

Interesting. Do you have any more photos of what you did in the mod?

[MarkinAZ]

Newbie question. How do you guys get that bark to be so dark? Is it the amount of rub/mop? Is it the cooking temp? Time on the smoker?

I'm with Brent on this...

On the Tri Tip above, I used Ranchers Reserve All Natural "Cowboy Blend with Coffee" Steak Rub that was preceeded by a liberal dosing of Lea & Perrins Worchestershire sauce. And then a good dosing of Trader Joe's Organic Turbinado raw cane sugar:tu

3.5 hrs at 225* and pulled a smidge over 150*

[yachties23]

Beans, 2 hours in

[marge796]

Meat and beans finished around 7:30PM:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures003-6.jpg

Now, I'm not the best plater in the world, but...:dr

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004-10.jpg





That looks delicious!!!

[Fordman4ever]

Beans, 2 hours in


Those look amazing

[SDmate]

By popular demand.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0085.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0088.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0091.jpg

I forgot to mention that I made my first attempt at ABTs.
Wow. Were they effing good.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0090.jpg
it tasted as good as it looks..ya done well mate...:)

[MarkinAZ]

Beans, 2 hours in

Looking good Chris:tu

[GoatLocker]

I put a picnic on the WSM this morning, added 3 racks of spare ribs a couple hours ago, and finally some ABTs. Should be interesting, since the only wood I had layin around was mesquite, which I've never tried with pork. Also, first smoke in the new WSM. Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar. :dr

[pnoon]

I put a picnic on the WSM this morning, added 3 racks of spare ribs a couple hours ago, and finally some ABTs. Should be interesting, since the only wood I had layin around was mesquite, which I've never tried with pork. Also, first smoke in the new WSM. Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar. :dr

If I didn't have tri-tip and ABTs on the smoker myself, I'd be on my way over.
:dr

[688sonarmen]

Good looking meat all around guys:D But seriously looks like summer is in full swing:tu

[yachties23]

Looking good Chris:tu

Thanks Mark, they came out awesome. First time I've ever made beans from scratch on the smoker.

[BobbyRitz]

Yes!!!:noon

Seriously though, it really is a combination of all of those things. I like a seriously dark bark on my pork so I add a pretty good coating of turbinado sugar after my dry rub is applied. The ingredients in your dry rub also make a big difference especially the amount of paprika and sugar.

The amount of smoke you allow the meat to get also makes a big difference. IMO one of the most common mistakes that less seasoned cooks make is to over smoke the meat. This will get the impression of having a really nice dark bark, but it is in fact the effects of creosote being deposited on the meat. When folks comment about something being too smokey this is what they are usually referring to.

Basically, to get a really nice bark you want to apply a quality rub, add a little turbinado sugar, smoke the meat at a low consistent temp, and if you foil, open the foil back up for 15-30 minutes at the end of the cook.

YMMV!!!!

I would agree, but should mention I normally only add a bit of white sugar to rubs that I make from scratch. From your pictures that I've seen, Peter, I see a full layer of foil. If you are using wood, I wonder how well it is penetrating the meat.

I have a full slate scheduled for the WSM tomorrow. Baby backs go on at 1PM. 14lb brisket and 10lb butt will go on at 9pm for an overnight cook. Pics to follow. Brisket and butt were rubbed and injected moments ago. :tu

[pnoon]

I would agree, but should mention I normally only add a bit of white sugar to rubs that I make from scratch. From your pictures that I've seen, Peter, I see a full layer of foil. If you are using wood, I wonder how well it is penetrating the meat.

I have a full slate scheduled for the WSM tomorrow. Baby backs go on at 1PM. 14lb brisket and 10lb butt will go on at 9pm for an overnight cook. Pics to follow. Brisket and butt were rubbed and injected moments ago. :tu
I own/use a Traeger wood pellet smoker.
The foil you see is covering the drip pan.

[GoatLocker]

Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar. :dr

Well, I'm stuffed and enjoying my second cigar, but Mrs goatlocker decided it was margarita night, so maybe pics tomorrow. LOL.
Posted via Mobile Device

[357]

:dr I love this thread

[BobbyRitz]

I own/use a Traeger wood pellet smoker.
The foil you see is covering the drip pan.

I see. I'm not very familiar with the pellet smokers. Do you have the ability to add additional wood beyond the pellets for smoke?

[pnoon]

I see. I'm not very familiar with the pellet smokers. Do you have the ability to add additional wood beyond the pellets for smoke?

Unfortunately, no. There is no way to access the heat/flame directly to ignite the wood.

[BobbyRitz]

Not my best effort. The brisket and butt should have been on the WSM longer than 13 hours. But who wants to wake up in the middle of the night to start cooking while on vacation?

http://i51.photobucket.com/albums/f395/rlpatrick/Cooking%20on%20the%20WSM/IMG_0319.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/Cooking%20on%20the%20WSM/IMG_0318.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/Cooking%20on%20the%20WSM/IMG_0320.jpg

http://i51.photobucket.com/albums/f395/rlpatrick/Cooking%20on%20the%20WSM/IMG_0322.jpg

[T.G]

Those look real good Bob. :dr

[GoatLocker]

I've been eating pulled pork and ribs for 4 days in a row. Why is my belt getting smaller?

[MarkinAZ]

I've been eating pulled pork and ribs for 4 days in a row. Why is my belt getting smaller?

Hey, I want your receipes;)

Not my best effort. The brisket and butt should have been on the WSM longer than 13 hours. But who wants to wake up in the middle of the night to start cooking while on vacation?

http://i51.photobucket.com/albums/f395/rlpatrick/Cooking%20on%20the%20WSM/IMG_0319.jpg


Nice looking meat Bobby:dr

[forgop]

My classmates have commented the last few times I've brought my baby backs to ribs for lunch during clinicals at how good they smell/look. I'm firing up the smoker next week and making pulled pork for them next week. :tu

[OLS]

Ahhh, the 4th approaches. This thread is likely to catch on fire here in a few hours.
This weekend is clean out the freezer weekend. I have a picnic and a three pack of
BBRs taking up a ton of space in there, not to mention about 48 chicken wings and a
few steaks. I need to clear out about half of it this weekend. Must remember photos.
:)

[Blak Smyth]

Whats up with the donuts in the background of the first pic?
Distracted me for a minute, maybe I'm not man enough to focus on the meat.

Back to meat:
Looks delicious, I could eat some right now.

[jledou]

Ahhh, the 4th approaches. This thread is likely to catch on fire here in a few hours.



COSTCO trip planned after work. Thinking a butt(s) and/or brisket(s) at least. :banger

[LooseCard]

Ahhh, the 4th approaches. This thread is likely to catch on fire here in a few hours.
COSTCO trip planned after work. Thinking a butt(s) and/or brisket(s) at least. :banger

Same here, a cryo of BBRs and maybe a piece of brisket (or corned, or both...) on the shopping list for this weekend.

FYI TO ALL:
Ignore the joke-of-a-sale at Lowes.
HOME DEPOT: 40 pounds (2-20#/pack) of K-blue for $8!!
I need to get a few for camp....!

[Chainsaw13]

Not sure if it's somethign you need with a smoker, but Lowes has a infrared thermometer on sale for $10. Prices vary by location though. One place by me has it for $10, another for $20.

http://www.lowes.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10151&catalogId=10051&productId=3136869&cId=&cm_mmc=aff_gan-_-k1971-_-GAN_632998382-_-Primary

[OLS]

HOME DEPOT: 40 pounds (2-20#/pack) of K-blue for $8!!
I need to get a few for camp....!
DAMN, thanks for the headsie, I will invest. I also ordered a used Digital bridge camera from B&H yesterday
that claims it's gonna be here tomorrow UPS ground. Let's hope so, I'd love to spend the weekend learning a
real camera. I will keep my pointnshoot, but have been leaning lately.

[Scothew]

Got a 9lb boston butt in the brine right now. it'll go on about 7pm today and prob smoke at 215 for 12 hours or so.

[DMK]

Got a 7 pound butt in the smoker @ 7 am.
Pics to follow.

[OLS]

I am not happy....not SAD per se, but not happy....SIXTEEN pound bags, BOGO at $7.50.
So they were still tree-fiddy, but NOT 20 lb bags. And Lowe's is not necessarily close for
a lunch trip. But dey's inna caw.

[T.G]

I am not happy....not SAD per se, but not happy....SIXTEEN pound bags, BOGO at $7.50.
So they were still tree-fiddy, but NOT 20 lb bags. And Lowe's is not necessarily close for
a lunch trip. But dey's inna caw.

Interesting, I wonder if it's just a store manager or regional manager discression thing, possibly based on inventory. The last Home Labyrinth KF-blue loss-leader sale (Memorial Day) - they advertised it as the 16# bags in a twin-pack or BOGO, I forget which, at that price, but when I got to the store, they were selling the twin packs of 20# bags for $8. :sh

[Scothew]

And the butt just went on. Used a bit of bbq seasoning on the outside, as well as mixed in black pepper, a bit of cinnamon, and some brown sugar in with it to help with the flavor. All combined with the brine, im really hoping it turns out good.

[DMK]

Got a 7 pound butt in the smoker @ 7 am.
Pics to follow.

Before some one states the obvious...
http://i182.photobucket.com/albums/x57/dmkincanada/nopic.jpg

What was left after feeding the hoard...
http://i182.photobucket.com/albums/x57/dmkincanada/DVC00868.jpg

[jledou]

2 racks of spare ribs and a turkey for the neighbors today. 2 pork butts on in the morning for Sunday's get together.

Ribs turned out nice.

[Smokin Gator]

Here's to good cooking this weekend folks!!!

[forgop]

Getting ready to start 2 butts and to 2 spare ribs and after the spares are done, it's time for 2 chickens and a pork loin roast to go fill up the top deck. If the butts are going to be on, I might as well make use of the space.

[Chainsaw13]

Just picked up a small 3.75lb Berkshire pork shoulder roast that'll be going on Monday once it thaws and I'm back home. Along with that will be some Berkshire pork spare ribs I got a couple weeks back. Can't wait to try this pork.

[Fordman4ever]

Headed to the commissary now to pick up a pork butt and a brisket. who knows, maybe i'll try something new this time. I'll post pics through out the day.

[OLS]

O-HO-hahaha-hehe, I can't believe it, I DID IT AGAIN!!. And this time I had TWO chances to take photos,
once on ribs and once on my shoulders, hahaha. I cut the ribs up, gave half to the landlady, then foiled the
shoulders, coulda shot em then, then unfoiled em and crusted them up for the finish, coulda shot em then,
coulda shot em resting.....here is what I had by the time it dawned on me. Now to be perfectly honest,
my head is all the way up my a55 today with my new large format point and shoot camera, I am having
so much fun messing with it, cooking was almost a chore. But I got it all done. gonna shower and nap
now, cause I am poppin crackers tonight. And to be honest, I HAVE been taking good pics lately, if you
throw out the last to cooks.

[jledou]

Thanks for the reminder Brad, time to go check on the butts and snap a picture while I am at it!

[Fordman4ever]

heres what i started out the day with. chicken, chuck roast, and a pork butt.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-07-02_12-12-19_573.jpg?t=1309626975

here's three hours in.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-07-02_15-11-26_820.jpg?t=1309637573

I also smoked a cigar called Declaration. I thought it was fitting for this weekend.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-07-02_12-12-42_617.jpg?t=1309626955

[Mattso3000]

Didn't get to break out the smoker today, but just got done with a 7lb prime rib on the rotisserie...damn that was good.

[Fordman4ever]

chuck roast is done and gone. i didn't even get a chance to take a pic of the finished product. the pork is still cooking though. maybe i'll get a pic of that

[Scothew]

And the butt just went on. Used a bit of bbq seasoning on the outside, as well as mixed in black pepper, a bit of cinnamon, and some brown sugar in with it to help with the flavor. All combined with the brine, im really hoping it turns out good.

End result after 9 hours of cooking..... turned out great! made some pulled pork soft tacos that were killer.

[jledou]

Took the pork butts off a little while ago and put them up in the fridge for tomorrow. A picture from earlier with the sun trying to get in the way.

[Fordman4ever]

finished product of the pork butt from yesterday

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-07-03_10-26-25_989.jpg?t=1309707862

here's what i'm smoking today, an 8lb brisket

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-07-03_10-33-54_589.jpg?t=1309707821

[DMK]

Today's Dinner.:dr
A 5 lb. Beef Tenderloin.
http://i182.photobucket.com/albums/x57/dmkincanada/DVC00870.jpg
http://i182.photobucket.com/albums/x57/dmkincanada/DVC00871.jpg

[Chainsaw13]

Getting these beauties ready for tomorrow, about to season them up. A 3.75lb pork shouler roast and a half a slabe of spare ribs. All Berkshire pork. Can't wait to try it.

Since the fat cap on the roast is on the side, I'm thinking I"ll drape some cheapo bacon I have in the freezer (thawed of course) over it to help baste it during the cooking. I only run about 2.5hours of smoke on my meats, so I'll throw the bacon on after that. There looks to be some good marbling, but I"m worried there's not enough and it'll dry out.

[T.G]

Bob, consider shooting for a slightly lower "done" temp. I often cook small cuts like that since I'm only feeding myself so something like the bacon or an oil marinade will help, but when I cooked the meat from Bledsoe, which had a similar appearance, cut, bloodline and raising, a few weeks ago, in retrospect, I think I should have pulled it off about 5-10 degrees sooner than I would take the supermarket stuff.

[Chainsaw13]

Thanks Adam, I"ll definitely take that into account.

[Smokin Gator]

Nothing fancy... but did two spatchcocked chickens on the Big Green Egg yesterday. They were devoured!!

[OLS]

Brent's not DEAD....Everybody thought he was dead....he just stopped cooking cause of the heat.

[Chainsaw13]

The ribs and pork shoulder turned out great. Took the shoulder off at 170F, so it's thinly sliced bbq pork and not pulled pork, but glad I did (thanks Adam). Because of the lack of fatcap, it didn't self baste. It's still got a bit of moisture left but would've dried up had I gone to 190-195F. Tastes awesome. I'll have to talk to the farmer next time and get a full butt with the fatcap for next time.

[Ahbroody]

Guys where is the link to the worlds greatest ribs or it had some name like that. Wife wantes some ribs.

[wayner123]

Guys where is the link to the worlds greatest ribs or it had some name like that. Wife wantes some ribs.

I think this is the link: http://www.virtualweberbullet.com/rib1.html

However, the ribs I made this weekend are the best I have done yet and I did the HnF and got done in 4 hours. Probably could have even got by with 3.5 hours.

[OLS]

I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham. It had good marbling for beef, though. I am never sure how much there is in the junk
you get at the store, cause it's all the same basic color, lol. That was some bright purple pork you had there.

[Chainsaw13]

I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham.

Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops. :D

I'm thinking a brine is in order the next time if I use Berkshire again.

[wayner123]

Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops. :D

I'm thinking a brine is in order the next time if I use Berkshire again.

What particular cut of meat was it? It doesn't look to be a shoulder. If it was in fact NOT a shoulder, it might be more like smoking pork chops, which IMO is not a good thing for long cooks, but better grilled.

edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak.

[OLS]

I think you saved yourself some bacon anyway. I can't imagine it having an effect at all, other than on the bottom
of your smoker, lol. I bet it made a good sammich anyway.

[Ahbroody]

I think this is the link: http://www.virtualweberbullet.com/rib1.html

However, the ribs I made this weekend are the best I have done yet and I did the HnF and got done in 4 hours. Probably could have even got by with 3.5 hours.

Bumped thanks.

[Smokin Gator]

Brent's not DEAD....Everybody thought he was dead....he just stopped cooking cause of the heat.

Watcha talkin' 'bout Willis??? I cook... I just suck at taking pictures so I don't always post when I cook:D:D

[Chainsaw13]

What particular cut of meat was it? It doesn't look to be a shoulder. If it was in fact NOT a shoulder, it might be more like smoking pork chops, which IMO is not a good thing for long cooks, but better grilled.

edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak.

I was just labeled as a shoulder roast. I think you're right though about it being more of a ham cut as the bone looks nothing like what you find in a butt (there's a joke in there somewhere :D). Either way, it turned out very good, especially sliced really thin and dressed with a touch of NC style BBQ sauce.

[T.G]

I was just labeled as a shoulder roast. I think you're right though about it being more of a ham cut as the bone looks nothing like what you find in a butt (there's a joke in there somewhere :D). Either way, it turned out very good, especially sliced really thin and dressed with a touch of NC style BBQ sauce.

Possibly a cut off the top of the picnic shoulder, which is the forward shoulder/leg, just below the butt.

http://www.foodsubs.com/MeatPorkPicnic.html

[DMK]

It was chicken Thursday....
My oldest daughter and boyfriend are in from out of town, so...
I made a bunch of these, one survived...:r
http://i182.photobucket.com/albums/x57/dmkincanada/DVC00872.jpg

[nofeardiver]

Love this thread did some ribs for the 4th and only got this pic, used pecan wood man what a great flavor...

http://i1197.photobucket.com/albums/aa432/nofeardiver/iPhone/7bd6ac02.jpg

[MarkinAZ]

Nice looking BBQ' everyone. Dan, those 4th of July ribs look:dr

[jonumberone]

Hey guys.
I have 4 8lb briskets going on tomorrow.
Any recs on cook time and temp?
I've never had the success with brisket that I've had with pork.
Googled and found every thing from an hour a pound to 90 min, to 2hr per pound, and temps from 180 to 300.
So I figured I would reach out and ask here.
Time is not an issue, since I'll be up most of the night and will only sleep about an hour or two.
Thanks in advance

[wayner123]

Hey guys.
I have 4 8lb briskets going on tomorrow.
Any recs on cook time and temp?
I've never had the success with brisket that I've had with pork.
Googled and found every thing from an hour a pound to 90 min, to 2hr per pound, and temps from 180 to 300.
So I figured I would reach out and ask here.
Time is not an issue, since I'll be up most of the night and will only sleep about an hour or two.
Thanks in advance

What type of smoker do you have?

And have you tried the Hot and Fast method before?

[jonumberone]

I have a drum smoker, 2 propane vertical smokers, and a traeger.
I haven't heard of hot and fast.

[fxpose]

I did short ribs on the ECB yesterday. These came out really tender.

[wayner123]

I have a drum smoker, 2 propane vertical smokers, and a traeger.
I haven't heard of hot and fast.

Brisket on a drum is pretty easy. Here is a good hot and fast brisket: http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html

I have tried a variety of that guy's advice and it's been pretty sound.

[jonumberone]

Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.

Can anyone recommend a time and temp per hour?
Thanks in advance.

[wayner123]

Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.

Can anyone recommend a time and temp per hour?
Thanks in advance.

I do HnF with 3lb chucks all the time. Also, if you notice he, (and American Royal winners who do HnF) trim a lot of the fat off and want them fairly lean for hot and fast. It's up to you, but don't let the fact that you have smaller briskets be the reason for not trying that method.

If you want to go low and slow, it will be more of internal temp than a set time and temp per hour. I would cook it at 250 till the brisket was 190 internal at the thickest part. That's probably going to be around 1 hour per pound. Give or take. But the old saying holds true "it's done when it's done".

Also, are yours full packers or just the point or flat?

[ChicagoWhiteSox]

I did short ribs on the ECB yesterday. These came out really tender.


How long and what temp did you do those beef ribs?

[fxpose]

How long and what temp did you do those beef ribs?225°F for close to 5 hours...
I foiled about half of them for an hour during the cook. Those came out slightly more tender, but still gave 5 hours total time.

[Ender]

I have dubbed the miniature bacon explosions "bacon bursts". They are much more tedious to make but soooooo good. I ended up cutting the bacon strips lengthways and widthways to make skinnier strips. That way they were exact miniature replicas of the original.
http://i927.photobucket.com/albums/ad115/squigg1/008.jpg
http://i927.photobucket.com/albums/ad115/squigg1/009.jpg

[forgop]

I'll be putting on 7 racks in the WSM in the morning. :tu

[Chainsaw13]

Those look great Andrew. I may have to try that soon.

[thebayratt]

Making me hungry Andrew!!!

Looks good!

[Ender]

Thanks. I did a brisket and a couple slabs of spareribs. All were pretty decent. The bacon explosion/bursts were the stars though.

[pnoon]

Thanks. I did a brisket and a couple slabs of spareribs. All were pretty decent. The bacon explosion/bursts were the stars though.

Post up the recipe in the Recipes sub-forum.
:2

[Ender]

Post up the recipe in the Recipes sub-forum.
:2

Done:tu Hope it suffices.

[forgop]

The last couple of times I've fired up the WSM, it's been a bear with temps. The last time or two, I struggled to get temps over 210 and this time, I somehow got temps up to 300+ after foiling the BBR's and had a hell of a time getting them back down.

[OLS]

2 words...........Char-griller.

:r

[wayner123]

The last couple of times I've fired up the WSM, it's been a bear with temps. The last time or two, I struggled to get temps over 210 and this time, I somehow got temps up to 300+ after foiling the BBR's and had a hell of a time getting them back down.

What is the ratio of wood to charcoal that you are using? I find that if I use too many wood chunks, I have a harder time keeping the temp stable.

[forgop]

What is the ratio of wood to charcoal that you are using? I find that if I use too many wood chunks, I have a harder time keeping the temp stable.

I honestly don't use that many chunks. If I use a whole 16 lb bag of Stubbs charcoal, I probably use 1 lb or less of wood-usually hickory or apple. What do you think is a good ratio of charcoal to wood?

[wayner123]

I honestly don't use that many chunks. If I use a whole 16 lb bag of Stubbs charcoal, I probably use 1 lb or less of wood-usually hickory or apple. What do you think is a good ratio of charcoal to wood?

That ratio is about right. Have you tried looking over at virtualweberbullet.com for an answer? To me it sounds like you may not be starting the charcoal correctly or the water pan is effecting something. But I don't have a WSM, so I am not certain.

[forgop]

That ratio is about right. Have you tried looking over at virtualweberbullet.com for an answer? To me it sounds like you may not be starting the charcoal correctly or the water pan is effecting something. But I don't have a WSM, so I am not certain.

I've been starting it the same way the past couple of times the way I always have. I've lighted the chimney and poured on top of the charcoal the same way I always have. I'm thinking the lower temps were mostly due to the charcoal not taking a good fire early on, but the 300+ temps are what really puzzled me. Generally before yesterday's smoke, I've generally never gone over 255.

[thermal]

I’ve heard I should modify my smoker. Is there a down side to smoker modifications? - This is very much a buyer beware operation.

[ucla695]

I've been starting it the same way the past couple of times the way I always have. I've lighted the chimney and poured on top of the charcoal the same way I always have. I'm thinking the lower temps were mostly due to the charcoal not taking a good fire early on, but the 300+ temps are what really puzzled me. Generally before yesterday's smoke, I've generally never gone over 255.

Did you have the lid off for an extended period of time. I smoked some ribs last weekend on my 18.5" and was rock steady at 250*, but it started to shoot up after I had the lid off for 5 minutes or so. I had to shut the bottom vents to get a handle on it.

[fxpose]

I thinks it's good practice to shut the intake vents a good couple of minutes before removing the lid to compensate for the spike in temp.

[OLS]

75% of smokers could use modifications. The rest are perfect the way they are.
I guess it depends on what you have, doesn't it, Thermal?

[Steve]

What he said.

My ECB has been modded, as has my NBBD. I'll probbaly mod the vertical gas sausage smoker once I get around to using it a time or two.


The Lang works pretty good as she came, but I have thought about dropping the money on a Guru once or twice.

[nofeardiver]

Nice looking BBQ' everyone. Dan, those 4th of July ribs look:dr

Thanks bud, only mod want is the guru for my egg, but i think it would take some of the fun out of it, what do you guys think?

[ucla695]

Yeah, kinda does take the fun out of it. I'd like to have a Guru for my WSM, but I still enjoy controlling the temps manually. If time were an issue and I no longer enjoyed it, I'd get a controller in a heartbeat. Until then, I'll be tinkering with the vents.

[Smokin Gator]

I have a Stoker for my Spicewine as it is nice at competitions. I like being able to get some sleep and not having to worry. I have the adapter for my BGE and have used it a couple of times. The BGE is so easy I don't even bother hooking it up any more.

On a more exciting subject... I am doing two briskets tonight. Well actually one packer and two halves of a flat from the last cow I killed that my butcher messed up. What I am really excited about though is a huge rack of beef ribs from that cow that I am going to put on tomorrow. They are about 12 inches wide and almost three inches thick at the thick end. I can't wait to chow on them!!!!

[fxpose]

No smoking for me this weekend. I'm building a UDS.

[T.G]

Thanks bud, only mod want is the guru for my egg, but i think it would take some of the fun out of it, what do you guys think?

It helps to greatly reduce or even eliminate a variable that can lead to inconsistency in the cooking process from one run to the next.

The fun, at least to me, is in consistently / repeatably creating good food, not jockeying briquettes. If the cooker can do that without a controller, that's great, but if not, then there is always that option.

[Smokin Gator]

Alright folks... I am don't post many pics 'cause I am lazy and I suck at taking pics. The beef ribs I cooked today are so amazing though I had to bite the bullet and break out the camera.
9998

These are from a cow I killed a couple of months ago. I told the butcher I wanted some meaty ribs. I think he took me at my word!!!:banger

[OLS]

The Bradley Smoker lays eerily silent this weekend. Nice dino bones, B-man.

[Ender]

Alright folks... I am don't post many pics 'cause I am lazy and I suck at taking pics. The beef ribs I cooked today are so amazing though I had to bite the bullet and break out the camera.
9998

These are from a cow I killed a couple of months ago. I told the butcher I wanted some meaty ribs. I think he took me at my word!!!:banger

Darn, those make me want to be the hey-I-just-happened-to-stop-by next door neighbor to you...like mine. Smoked some more bacon explosion and bacon bursts today and took them to my favorite bar to make some people very happy. Man, those things are addictive.

[Scothew]

A pic from Brent?!?! Looks amazing sir!

[forgop]

Looks like I'm firing up 9 racks of baby backs on Tuesday. :tu

[OLS]

I often wonder who EATS all that stuff.

[ucla695]

No smoking for me this weekend. I'm building a UDS.

Nice George! Just be sure to keep the flames low so the po-po and fire department don't show up. ;)