What's in your smoker?

[Chainsaw13]

Seems like a good deal, about what Amazon has it listed for. I love my Bradley. To some it's not true BBQ, but it works perfect for what i make. Just a note, you won't get the smoke ring as you would with a wood fired pit. Something about the way it smolders the wood pucks. I love that it puts out consistent results without having baby sit it all day long.

[replicant_argent]

http://tinyurl.com/3bo59vf
This one doesn't come with the extra 48 pellets or cover, but maybe the savings are worth it to some, especially if you are a Jim Beam Fan.

[Chainsaw13]

I'd get the one with the pucks. It'll give you a nice variety to try. I keep mine in the garage (detached) so I have no need for the cover, but would be usefull if you did keep it outside in the elements.

[forgop]

Seems like a good deal, about what Amazon has it listed for. I love my Bradley. To some it's not true BBQ, but it works perfect for what i make. Just a note, you won't get the smoke ring as you would with a wood fired pit. Something about the way it smolders the wood pucks. I love that it puts out consistent results without having baby sit it all day long.

The appeal to me is a "set it and forget it" type of thing-I've never been great at regulating a particular temp with charcoal in the past and don't have the patience to babysit it too much, especially when cooking over this type of duration. May be worth it in the long run I guess...

[Chainsaw13]

If you're handy with electronics, you can build your own PID device that'll work as a temp controller for the non-digital bradley. You can find directions on the Bradley forum for the parts you need and how to build one.

[forgop]

If you're handy with electronics, you can build your own PID device that'll work as a temp controller for the non-digital bradley. You can find directions on the Bradley forum for the parts you need and how to build one.

It's like $130 more...not sure that by the time I spend the money for parts and figuring out how to do it that it's even worth it.

[wayner123]

I did a quick search after posting on amazon and such and it seems like the Weber Smokey Mountain Cooker 18-1/2" model has great reviews. Found it for $246 shipped from another website. That would certainly be feasible and seems to have been discussed here.

Don't know anything about pellet smokers though....would the Weber be a much preferred option over like a Bradley?

You are talking apples to oranges really. Bradley's use electric coils for a heat source, and the pucks are for smoke. It's basically an oven with smoke box.

The WSM uses charcoal/wood (fire) for it's heat source as well as wood for smoke. It's a difference you would have to experience. The WSM is a great smoker but it's not quite set and forget. There are aftermarket items such as the Stoker or BBQGuru, that can make a WSM almost set and forget.

Traeger, Fast Eddie, etc pellet smokers use fire and wood pellets for heat and smoke. They are pretty much set and forget systems.

I don't know of any truly set and forget smokers as pellets and pucks can jam. A wind could blow things over, etc.

[T.G]

I did a quick search after posting on amazon and such and it seems like the Weber Smokey Mountain Cooker 18-1/2" model has great reviews. Found it for $246 shipped from another website. That would certainly be feasible and seems to have been discussed here.

Don't know anything about pellet smokers though....would the Weber be a much preferred option over like a Bradley?

WSM's are very easy to use. If you go to www.virtualweberbullet.com they have recipe sections where they cover stuff all the way down to the vent positions during the cook. Tons of support, both there and on the attached forum for them. Everyone I know who has bought one has been happy with them and has people viewing them as BBQ gods, and most of these guys were gas grillers before they bought WSMs.

If you want automation on the WSM, just add a BBQ Guru DigiQ draft controller:
http://www.thebbqguru.com/products/DigiQ-DX--(Build-your-package).html

Or a Stoker controller.

[T.G]

Okay. I took a few shots of my now properly chilled product. From appearances, can you smoker guys tell if I did anything incorrectly? Uneven? Was the smoke too heavy or light? Too fast? Smoke time was roughly 2.5 hours, temp went from 110 or so to about 135-ish, I think. It was windy and 45-50-ish outside yesterday. There was a bit of aspic/gelatin on the slab after cooling, is this desirable?
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1002.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1003-2.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1007-1.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1008.jpg
(image clipped due to limits)



Looks great from here Pete. Nicely done. :tu

[forgop]

You are talking apples to oranges really. Bradley's use electric coils for a heat source, and the pucks are for smoke. It's basically an oven with smoke box.

The WSM uses charcoal/wood (fire) for it's heat source as well as wood for smoke. It's a difference you would have to experience. The WSM is a great smoker but it's not quite set and forget. There are aftermarket items such as the Stoker or BBQGuru, that can make a WSM almost set and forget.

Traeger, Fast Eddie, etc pellet smokers use fire and wood pellets for heat and smoke. They are pretty much set and forget systems.

I don't know of any truly set and forget smokers as pellets and pucks can jam. A wind could blow things over, etc.

Understood about the differences between the Weber and the Bradley...just a matter of trying to figure out what I might be more comfortable doing. Pellet systems are going to be way out of my range. Just trying to figure out what I want to do I guess.

With the Weber, if I'm doing a brisket or something like that, how much "maintenance" would I expect to be doing during the process in terms of adding more charcoal? My frustration will be in getting a constant temp without continuously adding more charcoal and that type of thing.

[T.G]

With the Weber, if I'm doing a brisket or something like that, how much "maintenance" would I expect to be doing during the process in terms of adding more charcoal? My frustration will be in getting a constant temp without continuously adding more charcoal and that type of thing.

Probably none. 8-12 hour runs on one load of fuel are no problem with the Minion Method:
http://www.virtualweberbullet.com/fireup2.html

You can go even longer with a draft controller and silver bullet jacket, like 16-18 hours.

Once webers settle in to a temperature, vent adjusting will be minimal, running 8 hours without having to touch the vents is common.

[forgop]

Probably none. 8-12 hour runs on one load of fuel are no problem with the Minion Method:
http://www.virtualweberbullet.com/fireup2.html

You can go even longer with a draft controller and silver bullet jacket, like 16-18 hours.

Once webers settle in to a temperature, vent adjusting will be minimal, running 8 hours without having to touch the vents is common.

Thanks for the info. That makes it a LOT more appealing.

Now I'm trying to determine whether to go with the 18.5" vs. the 22". Typically, I'd only be cooking for my family of 5, but there may be occasions of cooking for ~ 10-12 people. Obviously, it seems like I'd have no issue doing roasts/briskets with the smaller model, but I'd think doing things like BBR's that take up a lot more surface area, you're much more restricted with the smaller model.

[T.G]

Thanks for the info. That makes it a LOT more appealing.

Now I'm trying to determine whether to go with the 18.5" vs. the 22". Typically, I'd only be cooking for my family of 5, but there may be occasions of cooking for ~ 10-12 people. Obviously, it seems like I'd have no issue doing roasts/briskets with the smaller model, but I'd think doing things like BBR's that take up a lot more surface area, you're much more restricted with the smaller model.

There are two racks in each smoker in an over-under configuration. I don't remember what the vertical spacing is offhand though. You can easily get two 9lb butts into an 18.5". Or a butt on top and a chuck roast under (same thing, ones just from a pig, the other from a cow - cooking is identical) so your chuck has the rendered pork fat dripping on it during the cook. :dr:dr

When you roll the ribs up you can fit quite a few in there, although if you're mopping them, getting to the lower rack will obviously take some time as you have to clear the top rack, remove it, then put it and the food back.

I think this is the 18.5" (if I counted the number of bars in the grate correctly and the note at the top of this page (http://www.virtualweberbullet.com/cook.html) about all the topics being for 18.5" WSMs.) to give you an idea of the size.
http://www.virtualweberbullet.com/rib1_photos/britu7.jpg
from: http://www.virtualweberbullet.com/rib1.html

[forgop]

Just came across this on craigslist, but can't really find anything about it online. Any initial thoughts on this? http://indianapolis.craigslist.org/for/2303149798.html

I know, it's electric, but a little bit of digging makes pellets seem like a great way to go.

[wayner123]

Understood about the differences between the Weber and the Bradley...just a matter of trying to figure out what I might be more comfortable doing. Pellet systems are going to be way out of my range. Just trying to figure out what I want to do I guess.

With the Weber, if I'm doing a brisket or something like that, how much "maintenance" would I expect to be doing during the process in terms of adding more charcoal? My frustration will be in getting a constant temp without continuously adding more charcoal and that type of thing.

It seems like you want minimal work with smoking. I would go with the Bradley. Or the WSM and a stoker.

[wayner123]

Just came across this on craigslist, but can't really find anything about it online. Any initial thoughts on this? http://indianapolis.craigslist.org/for/2303149798.html

I know, it's electric, but a little bit of digging makes pellets seem like a great way to go.

I'd buy it in a heartbeat.

[forgop]

I'd buy it in a heartbeat.

And twice on Monday? ;)

Sent an email already. Waiting for a response.

[CasaDooley]

Just came across this on craigslist, but can't really find anything about it online. Any initial thoughts on this? http://indianapolis.craigslist.org/for/2303149798.html

I know, it's electric, but a little bit of digging makes pellets seem like a great way to go.

Looks to be a good buy, but offer 275.00 to 300.00. Also have em turn it on so you can watch it feed pellets and fire up.

[T.G]

Just came across this on craigslist, but can't really find anything about it online. Any initial thoughts on this? http://indianapolis.craigslist.org/for/2303149798.html

I know, it's electric, but a little bit of digging makes pellets seem like a great way to go.

No, pellet grills are not electric. Unlike an electric smoker where you have an electric heating element to provide the heat (like an electric oven) with a smoke generator of some sort to provide the flavor, the burning pellets provide all the heat along with the flavor. Pellet grills do require electricity to kick on the hot surface igniter and run the feed auger, fan and temp control electronics, but all of the work is done by the pellets.

Depending on the condition, $350 sounds like it might be a good deal.

[Stevez]

WSM's are very easy to use. If you go to www.virtualweberbullet.com they have recipe sections where they cover stuff all the way down to the vent positions during the cook. Tons of support, both there and on the attached forum for them. Everyone I know who has bought one has been happy with them and has people viewing them as BBQ gods, and most of these guys were gas grillers before they bought WSMs.

If you want automation on the WSM, just add a BBQ Guru DigiQ draft controller:
http://www.thebbqguru.com/products/DigiQ-DX--(Build-your-package).html

Or a Stoker controller.

Ditto completely. The Weber is fantastic and as close to set and forget as I want to be. I do over-night cooks for brisket and have had no problem with a little practice. I love them and have two 18 inch smokers. I would love the newer 22, but just can't justify it now. The virtual weber web site teaches you everything you need to know to produce fantastic food. Steve

[txsmoke]

Ok, I gotta get in on the action of the smoking. I currently have a nice gas grill, but I know it's not as good as charcoal. One of my musts for this summer is to smoke up a nice brisket.

Anyway, what would you recommend for a noob smoker-in terms of a grill, a rub, and maybe a lesson on maintaining your temps with some degree of accuracy over long cooking periods without constantly going up/down? Thanks!

I love my Traeger and like playing around with the pellets and mixing them for different flavors. I also have a "stick burner" but have not been using it as much.

As far as rubs. I have used Texas BBQ Rub over the past few years and will never use another one. They have actually won the people's choice award at the American Royal numerous times and the Grand Champion of the Texas Rodeo BBQ Cook-off used their rub (I signed up for their free monthly newsletter. This past newsletter announced this). I am not sure if the promo is still going but here is a special they are running because three of the rubs were used by those that placed in the top 8 for brisket at the Rodeo Cook-off in february.

http://www.texasbbqrubspecials.com/?page_id=2

[LooseCard]

If you decide to go with the WSM, use the link on the Virtual Weber Bullet site. Amazon gives the site a piece of the sale to help keep the website running. (that's how I bought mine)

WSM all the way.
I did cut my teeth on a freebie Charbroil, but the WSM is even easier. I do more overnights, than afternoon cooks.

As for the size? Go with the 22 if you can swing it.
You may not need that extra space normally, but the one day that you could use it, you'll never regret it. Had I know they were comiing out with the 22" I would have held out one more year.....

[cigarusmaximus]

Hi guys,

I'm about to pull the trigger on a Big Steel Keg. While talking to the sales person, he led me to believe the BSK "should last about 5-10 years". Really, that's it!?

Don't get me wrong he was gushing about the Keg and didn't once steer me to the Big Green Egg, which he also sells for twice the price. So what gives? Do these things burn out quickly? I was hoping to see at least 15 years out of this. I've had some cheap propane grills that easily lasted 10+ years with a little TLC. I will definitely give the BSK the same care, but I'm concerned if they will inherently burn out from the in-side out. Is this something I should be concerned with?

Thanks.

[forgop]

I'm starting to think that craigslist ad is bogus. Three emails and not a single response yet and then Traeger won't be within 100 miles over the next 3 months.

[688sonarmen]

I'm going to call B.S on his claim. I don't have one but have checked them out in the store and they are built like a tank. If you used it everyday, did not clean it and left it outside with no cover in the winter then yeah maybe.


Hi guys,

I'm about to pull the trigger on a Big Steel Keg. While talking to the sales person, he led me to believe the BSK "should last about 5-10 years". Really, that's it!?

Don't get me wrong he was gushing about the Keg and didn't once steer me to the Big Green Egg, which he also sells for twice the price. So what gives? Do these things burn out quickly? I was hoping to see at least 15 years out of this. I've had some cheap propane grills that easily lasted 10+ years with a little TLC. I will definitely give the BSK the same care, but I'm concerned if they will inherently burn out from the in-side out. Is this something I should be concerned with?

Thanks.

[forgop]

I pulled the trigger on the 22.5" WSM today and it'll be here tomorrow. We've got 70-80 temps in the forecast for the weekend, so I'll be up for some serious grilling. :tu

I did go through the link for the referral. Now I just need to figure out the seasoning process and get a chimney and put together a rub. I may be off to get a brisket tomorrow to put in Saturday morning.

Anyone have any great rubs they make themselves?

[Steve]

:tu:tu:banger

[replicant_argent]

Okay, maple brown sugar bacon curing, Check.

Garlic/black pepper/juniper/sage bacon curing, Check

now, 7 days with a few overhauls, and then smoker time.

[wayner123]

I pulled the trigger on the 22.5" WSM today and it'll be here tomorrow. We've got 70-80 temps in the forecast for the weekend, so I'll be up for some serious grilling. :tu

I did go through the link for the referral. Now I just need to figure out the seasoning process and get a chimney and put together a rub. I may be off to get a brisket tomorrow to put in Saturday morning.

Anyone have any great rubs they make themselves?

There are a ton of great rub recipes on bbqbrethren and the internet in general.

The seasoning process is mainly using it to smoke. I would start with something high in fat and rub down the inside with lard. A couple fatties are perfect for seasoning.

The http://www.virtualweberbullet.com/ is a GREAT resource for the WSM. I would go over a few of their mod threads to get a handle on the water pan issues.

[Chainsaw13]

Okay, maple brown sugar bacon curing, Check.

Garlic/black pepper/juniper/sage bacon curing, Check

now, 7 days with a few overhauls, and then smoker time.

How much garlic do you use in your curing process? I tried some recently, 6 large cloves smashed to a ~3lb piece of belly. Nine days curing and not any flavor of garlic. Thinking I'll have to add a lot more next time.

[Chainsaw13]

What's the secret to nice mahagony colored ribs? Mine tend to come out too dark for my liking. Too much sugar in the rub? The flavor's been good, but the visual aspect isn't what I"m looking for.

[forgop]

I saw recommendations for a "set it and forget it" type of system a couple of pages ago. I came across this one and it seems to be a much lower price with reviews being really good.

http://store.pitmasteriq.com/iq110.html

[T.G]

What's the secret to nice mahagony colored ribs? Mine tend to come out too dark for my liking. Too much sugar in the rub? The flavor's been good, but the visual aspect isn't what I"m looking for.

I'd say less dark smoke, more clear burn, but the way the bradley works, I'm not sure you can control that. Also, different smoke woods will leave a different colored bark, for example hickory leaves a darker tint on the outside than say, apple, which leaves things a lighter bronze.

[Chainsaw13]

I'd say less dark smoke, more clear burn, but the way the bradley works, I'm not sure you can control that. Also, different smoke woods will leave a different colored bark, for example hickory leaves a darker tint on the outside than say, apple, which leaves things a lighter bronze.

Interesting. I honestly can't remember the last time I did ribs in the Bradley. Maybe I'm thinking back to my old stick burner setup. I'll keep that in mind about the types of wood. I usually stick to the lighter woods for pork, with probably Oak being the heaviest. The hickory and mesquite are for things like chicken when I want the quick smoke flavor but not totally cooking in the Bradley.

[OLS]

I have learned with all things throwaway, ALWAYS double what you think. My dad
taught me that when boiling crabs. He said with all the ingredients, put in what you
think it should be and then double it. ALWAYS came out perfect that way. And by
throwaway, I mean you pour out the water for seafood, and you do not cook the brine/
marinade for the bacon.....

Man this thread is ripping today. This was a reply to Chainsaw's question about garlic.
Now on another page, lol. Guess I typed for too long.

[forgop]

So, my brand new 22.5" WSM arrived today. In a matter of 15 minutes, I had the thing assembled and working on my chimney. (I wish I had known about the chimney years ago-would have saved me a lot of cussing and charcoal fluid). I couldn't believe how damn big that thing was.

I have 2 pork butts on the middle level and a pork loin on top ready to see how my first batch goes. I'm using about a 50/50 combination of mesquite and hickory as well. Will post pics of the end results later tonight.

I'm nervous as hell as to how it'll turn out as I've never done this before.

[ucla695]

So, my brand new 22.5" WSM arrived today. In a matter of 15 minutes, I had the thing assembled and working on my chimney. (I wish I had known about the chimney years ago-would have saved me a lot of cussing and charcoal fluid). I couldn't believe how damn big that thing was.

I have 2 pork butts on the middle level and a pork loin on top ready to see how my first batch goes. I'm using about a 50/50 combination of mesquite and hickory as well. Will post pics of the end results later tonight.

I'm nervous as hell as to how it'll turn out as I've never done this before.

Wow, you didn't waste any time. I'm hoping to do my inaugural cook on my 18.5" (that I got in Feb) this weekend.

[forgop]

Wow, you didn't waste any time. I'm hoping to do my inaugural cook on my 18.5" (that I got in Feb) this weekend.

It's 71 degrees and I've been craving some pulled pork like crazy. I just couldn't help myself. :noon:

Now I just need to be patient for another 5 hours I'm guessing before it's ready to pull off.

[ucla695]

It's 71 degrees and I've been craving some pulled pork like crazy. I just couldn't help myself. :noon:

Now I just need to be patient for another 5 hours I'm guessing before it's ready to pull off.

:banger

[Chainsaw13]

Found that pulled pork makes a decent carnitas substitute. Took some and added to a cold stainless pan (non-stick might work too). Put over a med-low flame and let it gradually heat. After a while it starts to carmelize. The natural fat still left in the pork should be enough to keep it from sticking. Turn every so often, brown to desired doneness. Put on some corn tortillas with some cilantro and onions and a bit of hot sauce.

[wayner123]

It's 71 degrees and I've been craving some pulled pork like crazy. I just couldn't help myself. :noon:

Now I just need to be patient for another 5 hours I'm guessing before it's ready to pull off.

Did you rub the inside of the smoker down with a fat/lard first?

[forgop]

Did you rub the inside of the smoker down with a fat/lard first?

No, reading around on the virtual weber site, it said there wasn't any seasoning necessary and it just takes a few times of firing it to start building it up. Otherwise, I would have done whatever was necessary to season it.

[forgop]

Here's my first loin off the grill. I pretty much did this without a thermometer cuz the one I have is pretty much junk. 2 loins around 4.5 # each were on about 2h45m right round 225 give or take for the most part. Very moist and good smoke flavor.

[Chainsaw13]

Looking good Duane. Nice smoke ring.

[T.G]

Here's my first loin off the grill. I pretty much did this without a thermometer cuz the one I have is pretty much junk. 2 loins around 4.5 # each were on about 2h45m right round 225 give or take for the most part. Very moist and good smoke flavor.

Nice looking work for your first cook. :tu

[forgop]

Nice looking work for your first cook. :tu

I managed to put it in foil for about 15 minutes before tearing into one of the cuts. :D

Gonna try to be real patient with the butts though. I figure those will be coming off around 11pm tonight or so. Wondering if I can wrap with foil, place in cooler, and leave just like that overnight before ripping it apart.

[T.G]

I managed to put it in foil for about 15 minutes before tearing into one of the cuts. :D

Been there, done that. :D


Gonna try to be real patient with the butts though. I figure those will be coming off around 11pm tonight or so. Wondering if I can wrap with foil, place in cooler, and leave just like that overnight before ripping it apart.

Absolutely. Just wrap them up in a few layers of HD foil, and stick them in a cooler and use kitchen towels to take up the empty airspace and the butts will stay warm for many hours. Exactly how many hours is hard to say and kind of depends a bit on how big they are and how well the cooler keeps heat, but I've held some smaller ones (like 4-5lbs) in a crappy disposable styrofoam cooler for about 3-4 hours, pulled them out and after tearing off 3-4 layers of foil, they're still plenty hot and even steaming a bit.

If you want, you can pre-warm the cooler by filling it with hot tap water and throwing the towels in the clothes dryer on high for a few minutes.

Probably want to put a few folded towels down under the butts or the heat could warp the cooler liner.

[forgop]

Been there, done that. :D



Absolutely. Just wrap them up in a few layers of HD foil, and stick them in a cooler and use kitchen towels to take up the empty airspace and the butts will stay warm for many hours. Kind of depends a bit on how big they are and how well the cooler keeps heat. If you want, you can pre-warm the cooler by filling it with hot tap water and throwing the towels in the clothes dryer on high for a few minutes.

Probably want to put a few folded towels down under the butts or the heat could warp the cooler liner.

Both cuts were about 15.5 # total. They're on the bottom rack and the smoker for the most part has held in the 230 range give or take a little. Probably will flip them over at the 4 hour mark.

Thanks for cooler warming suggestions! It's a 28 qt Coleman my wife just got so it's about perfect size to throw in a couple of butts and a loin.

[T.G]

Both cuts were about 15.5 # total. They're on the bottom rack and the smoker for the most part has held in the 230 range give or take a little. Probably will flip them over at the 4 hour mark.

Thanks for cooler warming suggestions! It's a 28 qt Coleman my wife just got so it's about perfect size to throw in a couple of butts and a loin.

I can't say that I've ever noticed a difference in the butts that I flipped/turned versus the ones I haven't, so I don't bother to filp/turn them anymore unless I'm using a cooker that I know to have very uneven heating.

Thank Brent (smokin' gator) I think I got the cooler warming trick idea from him.

[OLS]

Plus butts don't like to be flipped, lol. My favorite part, that fat/meat strip on the bottom sticks like crazy.
Some people say, fine, no one in their right mind would EAT that, but I do. I like the way the fat nearly all
renders out and leaves that bacony flap of burnt meat I adore. Nice smoke ring, Duane, that's not easy on
a pork loin.

[Stevez]

Your loins look great, but wait till you have the pulled pork shoulder. That just seems to turn out incredible in a smoker after that long smoke with all that fat rendering. Congrats on your first smoke and your new grill. Next stop, brisket! Follow the directions on the Virtual weber bullet website and you'll be fine. They also have storage tips and other methods for holding meet in the cooler. I would suggest warming the cooler up with hot water first because you really don't want that meat to dip below the safe temps before bacteria can develop. Can't wait to see your pics of the butt. Great job.

[forgop]

Your loins look great, but wait till you have the pulled pork shoulder. That just seems to turn out incredible in a smoker after that long smoke with all that fat rendering. Congrats on your first smoke and your new grill. Next stop, brisket! Follow the directions on the Virtual weber bullet website and you'll be fine. They also have storage tips and other methods for holding meet in the cooler. I would suggest warming the cooler up with hot water first because you really don't want that meat to dip below the safe temps before bacteria can develop. Can't wait to see your pics of the butt. Great job.

I hope I can please as you anxiously await the pics of my butt. :r

Thanks!

[MarkinAZ]

Here's my first loin off the grill. I pretty much did this without a thermometer cuz the one I have is pretty much junk. 2 loins around 4.5 # each were on about 2h45m right round 225 give or take for the most part. Very moist and good smoke flavor.

Nice looking meat Duane:tu

[forgop]

Here's a peak at my butts after 7 hours on the WSM.

[forgop]

Here they are after 8 hours on the smoker. Waiting to pull them after awhile...

[forgop]

Ok, so I was only really able to hold it in the foil in the cooler for a couple of hours. (It's 1am now and just need to catch some z's before too long to give it any longer).

I pulled the meat off the bones-great color, flavor, and smoke. The only thing I didn't get was the "shredability" of the meat that I was hoping for. Is that due to just not being able to give it another 2-3 hours in the cooler? It's currently in big pieces in the fridge, so what might be the next steps I should take to try to get it shredded?

[688sonarmen]

1st shoulder of the season. Had some baffle plates made to distribute the heat in my Char Griller Pro, with the mild temps I did not need them. Having a time getting it at the 225-240 range, but its there now and I'm chillin!

[T.G]

Ok, so I was only really able to hold it in the foil in the cooler for a couple of hours. (It's 1am now and just need to catch some z's before too long to give it any longer).

I pulled the meat off the bones-great color, flavor, and smoke. The only thing I didn't get was the "shredability" of the meat that I was hoping for. Is that due to just not being able to give it another 2-3 hours in the cooler? It's currently in big pieces in the fridge, so what might be the next steps I should take to try to get it shredded?

Possibly, but could be any number of things.

You said total weight on the two butts was 15.5lbs, right? They looked pretty equally sized, which would be about 7.75lb each or so, 8 hours cook time is pretty short if you were running 220F.

What was the internal temp when you pulled it off the cooker? And how did the meat feel when you jabbed it with a fork and twisted or a probe and wiggled?

Foil is kind of a controversial subject, but if you foil a butt toward the end of the cook (around 170F internal) and let it cook that way until it hits about 200F internal, then rest it, it'll practically fall apart on it's own because of the braising.

Use the fine shreds for pulled pork sandwiches with some BBQ sauce, pickles, onions and slaw, take the big chunks, chop them up a bit across the grain and use them for Bob's (chainsaw13) carnitas method about 10 posts back. :tu

[forgop]

Possibly, but could be any number of things.

You said total weight on the two butts was 15.5lbs, right? They looked pretty equally sized, which would be about 7.75lb each or so, 8 hours cook time is pretty short if you were running 220F.

What was the internal temp when you pulled it off the cooker? And how did the meat feel when you jabbed it with a fork and twisted or a probe and wiggled?

Foil is kind of a controversial subject, but if you foil a butt toward the end of the cook (around 170F internal) and let it cook that way until it hits about 200F internal, then rest it, it'll practically fall apart on it's own because of the braising.

Use the fine shreds for pulled pork sandwiches with some BBQ sauce, pickles, onions and slaw, take the big chunks, chop them up a bit across the grain and use them for Bob's (chainsaw13) carnitas method about 10 posts back. :tu

My thermometer was giving crazy readings and all I could find to give me any kind of internal temp are those worthless electronic forks to tell you the temp (rare, med. rare, med., etc). I was paranoid about overcooking without having a real number to go by, so I pulled them. I'll also start the butts for an overnighter next time as well to have all day to bring up to the temp needed.

But I learned what to do next time and will be ordering a Maverick ET-73 cuz it seems to be the most preferred thermometer out there.

Now, it's time to excuse myself for some yummy pork.

[forgop]

Pic of my pork. It seems to be a big hit with my son who is extremely picky of what he eats. He would eat fruit for every meal if that's all you'd give him. He's tough to get protein in any form and lately peanut butter has been the only way he'd get it. (This is an autism thing about textures and such, not so much a difficult child that I'd cater to for just being picky).

[Stevez]

Thanks for showing me your butts! Didn't dissappoint at all. Thanks for sharing. Great idea to invest in a good digital thermometer. They are really necessary to cook till tender. The butts will be fantastic I'm sure. Now you'll be hooked. Steve

[688sonarmen]

Yes a digital probe will make your smokes easier and more peacefull. I have a Taylor that comes with an external remote to alert me of temps. Just set and forget, all I have to do is add wood to the fire and wonder about the magic that is going on under the hood!

[forgop]

Yes a digital probe will make your smokes easier and more peacefull. I have a Taylor that comes with an external remote to alert me of temps. Just set and forget, all I have to do is add wood to the fire and wonder about the magic that is going on under the hood!

What model Taylor do you have? I'm less than impressed with the Maverick ET-73 reviews on amazon to be sold on it.

[T.G]

Looks great Duane.

Looking at the photo and your previously mentioned short cook time, I'm leaning toward that it was cooked long enough to be done (160F) but not long enough for all the connective tissue to break down so that it would pull easily (another few hours at 220-230F to about 200F internal give or take), your final temp being somewhere in between, so you ended up with something more like a roasted smoked pork than a pulled pork.

It's hard to say from just the photo and the comments you made but that's what I'm thinking, curious to hear what some of the other guys think about the cooking and why it didn't pull on you.

[688sonarmen]

Just like you said Adam, time and temp. We can get to 200 pretty fast but the fat and tissues will not have time to melt, instead they might dry out and be tough. I once smoked a 6lb brisket for 18 hours at around 200f and when I pulled it out it all fell apart like shredded meat. I think of it as slowly bringing the meat to the "room temp" of the smoker. It would take time but the ideal way would be to get your smoker to the final temp of the meat you are going for and smoke until everything balances out.

[688sonarmen]

What model Taylor do you have? I'm less than impressed with the Maverick ET-73 reviews on amazon to be sold on it.

Don't know, its red with a round button pad. It has several settings on it but I only use it to display temp, and set it to what I am going for.

[MarkinAZ]

Just like you said Adam, time and temp. We can get to 200 pretty fast but the fat and tissues will not have time to melt, instead they might dry out and be tough. I once smoked a 6lb brisket for 18 hours at around 200f and when I pulled it out it all fell apart like shredded meat. I think of it as slowly bringing the meat to the "room temp" of the smoker. It would take time but the ideal way would be to get your smoker to the final temp of the meat you are going for and smoke until everything balances out.

Nice comment Jake:tu

[Stevez]

I have never used the Maverick but I have a Nu-temp that I purchased in a group buy many years ago. It is remote with two probes and I really love it. One probe always is used to measure temp at the top grate and the other in the biggest piece of meat. To me it's a crap shoot without it, but I know others have ways of testing the meat without them. I'm just not there and need the thermometer. Biggest single issue most people have with this is cooking by time (never that consistent) or by doneness. You have to cook until tender and that will vary, sometimes quite a bit. You may want to check out the Nu-temps; I haven't priced one but mine was similar in cost to the Maverick as I recall. Steve

[Gonesledn]

Looks great Duane.

Looking at the photo and your previously mentioned short cook time, I'm leaning toward that it was cooked long enough to be done (160F) but not long enough for all the connective tissue to break down so that it would pull easily (another few hours at 220-230F to about 200F internal give or take), your final temp being somewhere in between, so you ended up with something more like a roasted smoked pork than a pulled pork.

It's hard to say from just the photo and the comments you made but that's what I'm thinking, curious to hear what some of the other guys think about the cooking and why it didn't pull on you.

i have the same opinion as Adam...

[T.G]

Wes!

Where have you been hiding lately brother?

Say Hi to Cat and Zach for me.

[forgop]

On the Virtual Weber site, I had some posting about my first pork butt and dealing with temps/tenderness. The conclusion I came to was when cooking with something bone-in like a pork butt, you perform the "bone wiggle" maneuver of sorts. Thus if the bone doesn't feel like it's just gonna slide out from the meat literally falling off the bone, keep on cooking. It seems as long as you keep cooking it slow enough, to hell with what a thermometer says as you just go by the feel of it.

[T.G]

On the Virtual Weber site, I had some posting about my first pork butt and dealing with temps/tenderness. The conclusion I came to was when cooking with something bone-in like a pork butt, you perform the "bone wiggle" maneuver of sorts. Thus if the bone doesn't feel like it's just gonna slide out from the meat literally falling off the bone, keep on cooking. It seems as long as you keep cooking it slow enough, to hell with what a thermometer says as you just go by the feel of it.

Kinna-sorta, this is why I asked you about 10 posts ago how it felt when you jabbed it with a fork and twisted, and what Jake was explaining about the connective tissues breaking down. :)

You have to hit certain internal temps for the connective tissues to break down and hold there before they will melt. Meat can be made to fall apart and have bone wiggle at a lower temp before all of the connective tissues have melted and it's final texture will reflect this.

[replicant_argent]

so... My bacon is evidently "too smoky" for my wife. Looks like the next smoke session of bacon will use mesquite, apple, pear or plum and I will try to achieve a lighter smoke flavor for her.

[T.G]

so... My bacon is evidently "too smoky" for my wife. Looks like the next smoke session of bacon will use mesquite, apple, pear or plum and I will try to achieve a lighter smoke flavor for her.

Pete, IMO, mesquite can be almost as strong as hickory and plum can be pretty potent. I'd go with apple, pear or alder if you want to keep things mild, or cut your smoke time down (or both).

[wayner123]

On the Virtual Weber site, I had some posting about my first pork butt and dealing with temps/tenderness. The conclusion I came to was when cooking with something bone-in like a pork butt, you perform the "bone wiggle" maneuver of sorts. Thus if the bone doesn't feel like it's just gonna slide out from the meat literally falling off the bone, keep on cooking. It seems as long as you keep cooking it slow enough, to hell with what a thermometer says as you just go by the feel of it.

I have posted this before, but I have had butts which were done perfectly and the bone was solid in the meat still. You really NEED to get a reliable thermometer. I have been wrong just going by the temp before, but it's rare. Also, you might not have been going at 220F. Those pics you posted look like the bark was a bit dried out which results mostly from a higher temp (since you stated you only let them smoke for ~8 hours).

[wayner123]

Foil is kind of a controversial subject, but if you foil a butt toward the end of the cook (around 170F internal) and let it cook that way until it hits about 200F internal, then rest it, it'll practically fall apart on it's own because of the braising.


What is controversial about foiling??:confused:

[T.G]

What is controversial about foiling??:confused:

Different schools of thought on BBQing. One camp, often describing themselves as more traditional, tends to express feelings that the braising effect caused by the last few hours of cooking in foil results in an undesirable, over softened texture, some go as far as to call it cheating. Others will argue that the softer, moister texture of the more separated meat is more desirable and with the foil, the breakdown of the connective tissues happens much faster (which it does).

I've seen people debate the topic for pages and pages over days. Right up there with fat cap up or fat cap down and cello on or cello off.

[replicant_argent]

Pete, IMO, mesquite can be almost as strong as hickory and plum can be pretty potent. I'd go with apple, pear or alder if you want to keep things mild, or cut your smoke time down (or both).

Thanks for the advice. It is easier to learn from listening than learning via dollars and meat "wasted."

[forgop]

I have posted this before, but I have had butts which were done perfectly and the bone was solid in the meat still. You really NEED to get a reliable thermometer. I have been wrong just going by the temp before, but it's rare. Also, you might not have been going at 220F. Those pics you posted look like the bark was a bit dried out which results mostly from a higher temp (since you stated you only let them smoke for ~8 hours).


I will get a thermometer for sure, but I think the idea is that you have to rely more on how it seems to want to pull apart more so than the temp itself.

I didn't find the bark to be dry at all. It held around 225 for the first few hours and maybe for a stretch over the last 2 hours, was probably closer to 250 because I failed to see that the water was nearly gone, explaining why I didn't get the temp to come down after almost closing the vents completely.

[wayner123]

I will get a thermometer for sure, but I think the idea is that you have to rely more on how it seems to want to pull apart more so than the temp itself.

I didn't find the bark to be dry at all. It held around 225 for the first few hours and maybe for a stretch over the last 2 hours, was probably closer to 250 because I failed to see that the water was nearly gone, explaining why I didn't get the temp to come down after almost closing the vents completely.

Then it's just the pictures then. What kind of rub did you use?

I can see your point on the texture of the meat. However, the old adage goes "if you're looking, it ain't cooking". By having a good thermometer, you don't have to start feeling texture until the internal temp is at least 190. Before that, you would be going by time, which can bite you.

[GolfNut]

Doing some spare ribs tonight. These are not my usual 6 hr ribs, but more of a "I'm hungry and ribs would be good" kind of quickie!

Have them over some Cherry smoke with one of my rubs on them. About an hour from now I'll be in Pork Rib heaven with some corn on the cob and a nice cold Heavy Horse Scotch Ale from Big Sky Brewery!
http://i253.photobucket.com/albums/hh59/idfliers/IMG-20110412-00169.jpg

[LooseCard]

Looking like a good start there, Forrest!

[GolfNut]

Looking like a good start there, Forrest!

I'm so friggin hungry right now. I keep hittin the sauce....BBQ sauce that is. :D

[forgop]

Then it's just the pictures then. What kind of rub did you use?

I can see your point on the texture of the meat. However, the old adage goes "if you're looking, it ain't cooking". By having a good thermometer, you don't have to start feeling texture until the internal temp is at least 190. Before that, you would be going by time, which can bite you.

The outside was dark, but it was soft and moist to the touch. I really didn't do much of a rub and my wife did it actually. I think it was just a relatively light coating of season salt, garlic salt, and some pepper honestly. As I said, this was a last minute/hurry up and get it on the grill type of thing. Next time, I'll probably follow this method: http://www.virtualweberbullet.com/pork2.html

[wayner123]

I finally remembered to take before and after pics this time. However the after pics were after we ate, LOL.

Before (new yardbird rub, which is now my new favorite):

http://i71.photobucket.com/albums/i133/wayner1234/IMG_7461.jpg

After:

http://i71.photobucket.com/albums/i133/wayner1234/IMG_7463.jpg

[Smokin Gator]

Looks killer Wayne and yep, Yardbird is the bomb. We made a bunch of money using it in comps for a while!!!

[wayner123]

Looks killer Wayne and yep, Yardbird is the bomb. We made a bunch of money using it in comps for a while!!!

Thanks Brent. Coming from you, that is a HUGE compliment. Since around the first of the year yardbird (and all plowboy rubs) has been MSG free. I was hesitant to use it previously and I really liked the dizzie dust I had been using. But this yardbird made it taste just right. Also it seemed to make a better bark.

[nofeardiver]

I just did my first brisket, it turned out ok, needed to foil a little earlier than i did, i foiled it at 183, i was working in the yard and forgot about it, then i was like crap, ran over and said 183, wanted to wrap it at 180. O well, i also maid Burnt Ends, Moo-inkBalls, Beer Brats, Baked and Sweet Potatos, and Corn on the cob, all on the smoker...

Brisket(Flat) Sliced
http://i1197.photobucket.com/albums/aa432/nofeardiver/Brisket%20Meal/3.jpg
Burnt Ends
http://i1197.photobucket.com/albums/aa432/nofeardiver/Brisket%20Meal/8.jpg

http://i1197.photobucket.com/albums/aa432/nofeardiver/Brisket%20Meal/4.jpg
Moo-Oink Balls
http://i1197.photobucket.com/albums/aa432/nofeardiver/Brisket%20Meal/MooOink.jpg
Beer Brats
http://i1197.photobucket.com/albums/aa432/nofeardiver/Brisket%20Meal/6.jpg
Corn, Baked/Sweet Potatos
http://i1197.photobucket.com/albums/aa432/nofeardiver/Brisket%20Meal/photo1.jpg

[rizzle]

Thanks Brent. Coming from you, that is a HUGE compliment. Since around the first of the year yardbird (and all plowboy rubs) has been MSG free. I was hesitant to use it previously and I really liked the dizzie dust I had been using. But this yardbird made it taste just right. Also it seemed to make a better bark.
How about sodium content? I want a good rub with no salt, does one exist?

[nofeardiver]

How about sodium content? I want a good rub with no salt, does one exist?

you could make your own, with less salt? i know sometimes i use Byrons, and that crap is loaded with sodium... have tried googling low sodium rub? dont know what kind of results the rub part might give you...lol

Here is from another forum i am apart of, pretty cool stuff

http://www.bbq-brethren.com/forum/showthread.php?t=43026

[Gonesledn]

Wes!

Where have you been hiding lately brother?

Say Hi to Cat and Zach for me.

hello my friend!

life has been keeping me pretty busy lately. havent really had a chance to park my ass in front of the computer in some time. hope all is well with you bro, and i will tell them hello for you.

... dam i need to smoke some meat!

[OLS]

Scheduled to die tomorrow night :

1 each Ribs, Pork, Baby Back, rack
1 each Ribs, Beef, rack, small
12 each Wings, Chicken, Miss Goldy

:D

[forgop]

Looks killer Wayne and yep, Yardbird is the bomb. We made a bunch of money using it in comps for a while!!!

Is it good enough to spend $40 for a 5# bag of the yardbird?

[Smokin Gator]

Is it good enough to spend $40 for a 5# bag of the yardbird?

That is how I buy it. I used to buy it straight from Todd, the guy that makes it, but after a while he told me to use http://www.bbqaddicts.com/rubs-sauces/plowboys-rub/

They have a two shaker deal where you can try Yardbird and Bovine Bold. I don't use as much Bovine Bold because I use the Yardbird on so many things, but for a beef rub I absolutely love it as well.

[replicant_argent]

Finished off and smoked two cured bacons yesterday, a savory Garlic/Pepper/Juniper/Sage, and a simple brown sugar.
Also made sausage for the first time, garlic and red wine. I think I overstuffed the collagen cases a bit, but the taster I fried up last night was a hell of a flavor bomb.

[cricky101]

That is how I buy it. I used to buy it straight from Todd, the guy that makes it, but after a while he told me to use http://www.bbqaddicts.com/rubs-sauces/plowboys-rub/

They have a two shaker deal where you can try Yardbird and Bovine Bold. I don't use as much Bovine Bold because I use the Yardbird on so many things, but for a beef rub I absolutely love it as well.

I've heard great things about the Plowboys stuff so I just bought a shaker of the Yardbird and a shaker of the Jerk seasoning. Been craving some Jerk wings!

[T.G]

Finished off and smoked two cured bacons yesterday, a savory Garlic/Pepper/Juniper/Sage, and a simple brown sugar.
Also made sausage for the first time, garlic and red wine. I think I overstuffed the collagen cases a bit, but the taster I fried up last night was a hell of a flavor bomb.

Homemade sausage is the bomb, and it's so frickin' easy to mix up too.

[T.G]

Was bored last night - thought a batch of mesquite smoked ABTs might go good with the wine.

http://img852.imageshack.us/img852/8558/abt.jpg

They did.

[replicant_argent]

any good tricks to twisting links? I probably over stuffed my collagen casings, and I know that certainly didn't help. I imagine natural casings probably twist better, because they are much thinner? I ended up just tying off the sausages with some butchers twine to keep them in shape.

[T.G]

any good tricks to twisting links? I probably over stuffed my collagen casings, and I know that certainly didn't help. I imagine natural casings probably twist better, because they are much thinner? I ended up just tying off the sausages with some butchers twine to keep them in shape.


I think twisting the casings properly/easily is one of those practice things. I enviously watch how fast and well the butchers do it at the places around here that have handmade sausage, but then I remember that's all some of these guys do all day long, day in and day out.

One of the butchers who makes all the sausages at the co-op market is also a bartender at the brewery, next time I'm in there when he's tending, I could ask him if he has any tips / tricks for working with the casings. I wouldn't mind knowing myself, actually. Especially since I do such a bad job of it, I typically only make bulk (uncased) sausage.

I've never worked with natural casings.

[spizz]

Some nice tips here.

[OLS]

Haha, if you've got a few days to read the whole thread.....

[forgop]

Picked up 2 butts and a brisket at Sam's Club today. I will be using an actual thermometer fo show this time. Planned to fire up tonight, but it's just going to be too cold/rainy for me to do it overnight, so I think I'll be firing it Sunday night.

I picked up a Weber's Kansas City rub at Sam's as well to give it a shot and will use a rub recipe I found on the virtualweber site on the brisket.

[OLS]

I cooked up a rack of babys and a half-rack of dino bones last night, wanted to give my man Bill86 some ribs.
Once the Daiquiri machine kicked my ass, though, I was NOT a good chef and I think I over-smoked em.
All I know is they were pink to the freaking bone, lol. Bill will have to say if they were good or not. All I know is
I ALMOST forgot to snap em again, I cut the rack in two pieces and thought CRAP, I forgot the pics.
It also may comfort many of you to know that the dino bones are NOT as burnt as they look. This carmelized
fat looks like black coal but it's a light trick. I also added a blurry pic in true color to show how freaking pink
these ribs were, CLEAR to the bone. Amazing. But again, I think i threw a few too many pecan branches
on the coals before I went into he house and forgot about the pit....a LIL too smoky for my picky tastes.

[Bill86]

I came to this thread just so say not only were they good but damn if you couldn't literally eat every piece of meat on the bones. I cleaned those off as soon as I got home.

Not to mention these were meaty as hell. Definitely a full meal out of those. mmmmmmmmm ribs :dr :dr

MUCH thanks Brad!

[MarkinAZ]

Gonna be breakin' in my smoker tomorrow with 2 Tri Tips (weighing in at 3lbs and 3.5 lbs each). This will be a first for me so keep your fingers crossed:D

I cooked up a rack of babys and a half-rack of dino bones last night, wanted to give my man Bill86 some ribs.

Looks good from this side Brad:tu

[ucla695]

Scheduled to die tomorrow night :

1 each Ribs, Pork, Baby Back, rack
1 each Ribs, Beef, rack, small
12 each Wings, Chicken, Miss Goldy

:D

My meat monger is kind enough to dispose of them before I start smoking them. ;)

I cooked up a rack of babys and a half-rack of dino bones last night, wanted to give my man Bill86 some ribs.
Once the Daiquiri machine kicked my ass, though, I was NOT a good chef and I think I over-smoked em.
All I know is they were pink to the freaking bone, lol. Bill will have to say if they were good or not. All I know is
I ALMOST forgot to snap em again, I cut the rack in two pieces and thought CRAP, I forgot the pics.
It also may comfort many of you to know that the dino bones are NOT as burnt as they look. This carmelized
fat looks like black coal but it's a light trick. I also added a blurry pic in true color to show how freaking pink
these ribs were, CLEAR to the bone. Amazing. But again, I think i threw a few too many pecan branches
on the coals before I went into he house and forgot about the pit....a LIL too smoky for my picky tastes.

Looking good! :dr

[T.G]

Looks great Brad. Photos are fine.

How long did you soak those ribs in potassium nitrate to get that lovely color? ;)

[forgop]

I'm quite the smoking noob, but I didn't realize there's such a thing as too much smoke. I could certainly see if you had a particularly strong smoke that it might overpower the food though compared to what I've come to hear about a "lighter" smoke like you might get out of apple or oak I guess.

The first time I set up my WSM, I put down a thin layer of charcoal, put down a few pieces of wood, another thin layer, few more pieces, and put a top layer of charcoal filled by a few more pieces. I then put my chimney of charcoal over the top and then just let the smoking begin as the Minion method got to them.

I feel this way it's getting smoke through the entire process, but it's not a really high ratio of wood/charcoal by any means.

[OLS]

Hahah, Adam, I just dump em out of the bag, wash em, shake rub on em and cook em.

Thanks, Bill, I thought I would just let em go yesterday, i was worried when I left that
the ribs would be in danger in a car(temps), but it never got over 40-sumpin yesterday,
so I think i just blew that off...plus they were smoked, so they were not gonna go bad.

Duane, I call too much smoke when they smell like doofus ribs, where you can tell people
have the desire to create great food but just drown the ribs in smoke, thick, chokey, white
wood smoke. I like to use a thin vapor of pure, blue smoke coming out of the
chimney. It makes a difference in the aroma of the cold meat. When you get the hang
of your machine and figure out the ins and outs, the do's and don'ts, you will begin to taste
the difference. You will have good cooks and bad cooks, just like everybody does.
A good way to describe too much smoke, when it smells like a house fire and not food.

[OLS]

My 'machine' lol is just a long BBQ grill, so I have more access to the coals and smoke as time goes along.
It's also a curse, because I never get the same results twice, but I am a tinkerer and I don't begrudge
a little maintenance. It hurts on overnight cooks, so i can't do that, maybe I could come up with a way,
but haven't yet. I build a fire, let it go to coals, cover with lump charcoal, and when that is almost ashed over,
I lay on either wood chunks or plain old tree branches. I get a lot of branch fall under my Pecan trees, so I do
one or the other based on availablility. If there is not too much draft in the cooker, the branches resist igniting
and give up the perfect amount of smoke. But like I said, some days it comes out perfect and some days I smell
that housefire smell and know I screwed up something, lol.

[forgop]

I just fired up the chimney a few minutes ago in preparation for my first overnight smoke. All I can say is where have you been all my life chimney. Just think of all the countless time fluid and cussing it took to get the fire started the old way.

Going on tonight is 2 butts on the bottom rack and a brisket on the top. Butts are about 7-1/2 lbs each and the brisket is 6-1/2 lbs. Both are trimmed and all rubbed up. :tu

[MarkinAZ]

So Cal checkin' in with 2 Tri Tips for a Sunday... After 1 hr:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures001-3.jpg

After 2 hrs:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures002-2.jpg

After 4 hrs:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004-7.jpg

After 4.75 hrs:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures005-1.jpg

Final: 4.5 hrs cook time @ 225* - 235* cooking temp, final internal temp 150*, 1 can Mesquite chips for a little over 1 hr during the early smoke stage, Rub: Texas BBQ Original, medium done:

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

This really turned into some tasty Tri Tip meat. Moist, tender, and pretty much melted in my mouth. Had a little Sweet Baby Ray's Honey BBQ sauce on the side for dipping from time to time. Looking forwards to next weekend now!

Just a tip of the hat again to Adam (T.G.) for his input on the fire bricks and suggestions in converting my Kenmore Gas Grill for smoking meat...

[Fordman4ever]

WOW, all of that from a gas grill?

[MarkinAZ]

WOW, all of that from a gas grill?

:D...Yes siree!

[forgop]

Pic of the brisket-beginning weight was 6.9 lbs, trimmed to about 6.5 lbs.
Total cooking time: 10.5 hours
Temp: 190.4

Now resting in the cooler waiting for the 2 butts (both are at ~ 175 degrees 10.5 hours into the cook. Not pulling until they hit at least 200 this time.

[T.G]

Mark,

Awesome, just awesome! :tu

It was no problem on the help, it was fun figuring out how to mod that one.

[forgop]

Starting to lose patience with the 2 butts on the smoker. I just hit the 13 hour mark and they're still not quite 190 yet. Decided to throw on another chimney worth of hot charcoal as my temps seemed to be struggling just a bit. This should give me enough to get over the hump I reckon.

[Mr B]

Mark, that Tri-Tip looks GREAT!!. Good job Dude.

[Mr B]

Duane, be patient w/ the Butts. 14-16 hours is not uncommon at all for doing 2 butts at one time.

[T.G]

Another boring fatty series from the BABOTL Birthday Herf on 4/16/2011:


http://img854.imageshack.us/img854/7239/fatty16apr20111.jpg

mild Italian sausage, a commercial/restaurant pizza sauce I can't remember the name of, a few types of cheese, pepperoni, beef salami, kalamata olives, mushrooms, green onions, bacon, roasted garlic, sweet pickled peppers (the canned peppers pictured were not used), marinaded artichoke hearts, basil, rosemary, marjoram, oregano, red pepper flakes.


http://img846.imageshack.us/img846/2953/fatty16apr20112.jpg

On the smoker late Friday night. Oak (60-70%) and cherry (40-30%) wood smoke.

http://img34.imageshack.us/img34/820/fatty16apr20114.jpg

After reheating at Eric's house.

http://img225.imageshack.us/img225/4797/fatty16apr20115.jpg
http://img24.imageshack.us/img24/6637/fatty16apr20116.jpg

10 minutes and they were all gone, nothing but a tray of fatty juice, three or four requests for recipes / cooking instructions, and two marriage proposals (unfortunately the latter were from Clay and Mario).

[forgop]

I amaze myself....here is the brisket sliced after a 2 hour hold in the cooler.

It was excellent!

[T.G]

Duane, be patient w/ the Butts. 14-16 hours is not uncommon at all for doing 2 butts at one time.

:tpd:

Yeah, 1.5 to 2 hrs per lb is not uncommon.

[T.G]

I amaze myself....here is the brisket sliced after a 2 hour hold in the cooler.

It was excellent!

Looks good. :tu

What did you use for smoke wood?

[forgop]

Looks good. :tu

What did you use for smoke wood?

Hickory and mesquite...haven't ventured into the "fruity" woods yet.

[forgop]

Dumb question I have about the brisket-

I've read about slicing the flat from the point, but from the pics and such, I can't tell that my brisket had both. It was just under 7 lbs at Sams Club, so I'm not sure if they only sell one part of the brisket or I just can't tell where they are. Thanks.

[forgop]

Butts are in the cooler to rest for a couple of hours as temps seemed to finally hit the 200 mark. Tested with the fork and it was shredding on the smoker. In the house, I went to pick it up with both hands and it fell into pieces.

[forgop]

Here's the pulled butt.

[nofeardiver]

Dumb question I have about the brisket-

I've read about slicing the flat from the point, but from the pics and such, I can't tell that my brisket had both. It was just under 7 lbs at Sams Club, so I'm not sure if they only sell one part of the brisket or I just can't tell where they are. Thanks.

The only ones i have seen at Sam's is the Flat part of the brisket, the last one i did was the point and flat, but i had a super hard time finding it whole, had to order it thru WinnDixie, wasnt by choice, went to every butcher in down and no one had a whole brisket, i was pissed wasted a whole saturday, finally ordered from WD, but it was actually pretty nice cut of beef if i say so, but i am still a noob...

[cricky101]

Dumb question I have about the brisket-

I've read about slicing the flat from the point, but from the pics and such, I can't tell that my brisket had both. It was just under 7 lbs at Sams Club, so I'm not sure if they only sell one part of the brisket or I just can't tell where they are. Thanks.

I bought a brisket on Saturday at Sams, and they did have whole packers (with the flat and the point) and packs with just the flat. I think the smallest whole brisket I saw where I shopped was about 12 pounds.

The whole packers were $1.88/pound and the flats were more - close to $4/pound if I remember - so the price may tell you if you got just the flat or a whole brisket.

[JY001]

12 hours in the traeger....pulled pork.

http://i57.photobucket.com/albums/g221/jyarchin/photo-28.jpg

[688sonarmen]

12 hours in the traeger....pulled pork.

http://i57.photobucket.com/albums/g221/jyarchin/photo-28.jpg



Looks yummy! What was the before weight?

[MarkinAZ]

Another boring fatty series from the BABOTL Birthday Herf on 4/16/2011:
http://img846.imageshack.us/img846/2953/fatty16apr20112.jpg
10 minutes and they were all gone, nothing but a tray of fatty juice, three or four requests for recipes / cooking instructions, and two marriage proposals (unfortunately the latter were from Clay and Mario).

Those fatty's are always nice looking that you post Adam, and I'm sure they taste even better. I noticed the kalamata olives and couldn't help think about a Greek fatty. Possibly with goats cheese, grape leaves, etc.

Oh, don't be turning your back on Mario;)


I amaze myself....here is the brisket sliced after a 2 hour hold in the cooler.

It was excellent!

Here's the pulled butt.

That brisket and pork look delicious Duane!

12 hours in the traeger....pulled pork.

http://i57.photobucket.com/albums/g221/jyarchin/photo-28.jpg

Jeff, it looks :dr

[T.G]

Those fatty's are always nice looking that you post Adam, and I'm sure they taste even better. I noticed the kalamata olives and couldn't help think about a Greek fatty. Possibly with goats cheese, grape leaves, etc.

Oh, don't be turning your back on Mario;)




Thanks Mark. Come on up for a herf sometime brother and try a slice or two for yourself.

The greek one sounds interesting, I need to think about what else could go into it, it could work. I don't think I've ever tried chèvre in a fatty before.

[T.G]

Jeff, Duane, nice looking pork there.

[swingerofbirches]

This past saturday the wife had a pork tenderloin on the grill (the whole tenderloin ... 12in long?) and coated it in her typical BBQ/pork rub. It was delicious!!! I've never had pork tenderloin that tender before. The fat was like a butter sauce ... sooooo good!
Wishing I'd taken a picture now. :(

[thebayratt]

Had 2 racks of babybacks and a rack of spare ribs on the smoker Sunday during my BBQ/Herf @ my house. After they were done, I raised the heat and grilled some burgers and brats.
Was a good Sunday!

[688sonarmen]

Took some thick cut bacon and smoked it with apple wood. I am now in a bacon induced coma:)

[pnoon]

4 pound brisket rubbed and ready to go.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0030.jpg

On the grill.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0031.jpg

[pnoon]

2 hours in

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0032.jpg

[ucla695]

Looking good. Can't wait to see how it turns out! :tu

[T.G]

Just tossed on a rack of Denver ribs (lamb)

http://img826.imageshack.us/img826/1692/denverribs201104221.jpg

[pnoon]

What is in that rub?

[replicant_argent]

gonna guess mustard and rosemary, black pepper, and hmmmm....... yep, do tell. And post pics later. Dig me some lamb.

[dadof3illinois]

That lamb looks nice!!! What internal temp do you cook it too?
I had never cooked lamb before so I bought one from a local farmer and had it processed. Now I'm a big fan!!!! Cooks kind of like beef to me but has a nice hint of that wild game "liver" flavor. My youngest (6 yr old daughter) loves the chops cooked on the grill.
I havent tried to smoke any of it yet but I want to smoke the shanks soon!

[MarkinAZ]

What is in that rub?

Gotta have some garlic in it:D

[T.G]

What is in that rub?

gonna guess mustard and rosemary, black pepper, and hmmmm....... yep, do tell. And post pics later. Dig me some lamb.

It is a wet rub, but there is no prepared mustard in it.

Basic ingredients:
9-12 cloves of fresh garlic
2-3 teaspoons fresh rosemary (for dried, I would say 1-1.5 teaspoon should do it.)
about 1 teaspoon each of:
dried oregano
dried thyme
kosher salt
whole black peppercorns
Throw all this in a mini-food processor/chopper, add a splash of olive oil and process. You're looking for a paste like consistancy, so add a bit more olive oil as necessary.

That's kind of the base I use, from there I usually wing it and will add ingredients for whatever mood I'm in. In this case, the one you are seeing had about 2-3 teaspoons of whole cayenne peppers chopped up and added to it, along with maybe 1/2 a teaspoon brown mustard seed and some ground cumin.

I've done some with paprika, tamarind paste, ginger (cut the rosemary and garlic a bit add small amount of sesame oil) and other spices, it just depends on what I'm feeling like.

Dump it on, let it rest a few hours if possible (with all that garlic, it's strong, so overnight max - otherwise it might be too much).

[T.G]

That lamb looks nice!!! What internal temp do you cook it too?
I had never cooked lamb before so I bought one from a local farmer and had it processed. Now I'm a big fan!!!! Cooks kind of like beef to me but has a nice hint of that wild game "liver" flavor. My youngest (6 yr old daughter) loves the chops cooked on the grill.
I havent tried to smoke any of it yet but I want to smoke the shanks soon!

Temp? No idea. :sh There's not enough meat in any one spot to get a good thermo reading, I go by time, looks and how it tears when I tug on it. For the way these ribs are trimmed, I'm looking probably about 4 hours cook time running at the low 200-220 range. Again, based on the trimming, these will pull back about 1/2 to 3/4 of an inch on the bones. Like pork, they will tear slightly rough, with some resistance and not quite come clean from the bone.

It actually was Luke (tuxpuff) who turned me on to smoking lamb breasts aka denver ribs (the lower cut of the ribcage) about a year ago.

I'm not sure about lamb shanks on the smoker, I'm thinking they are too lean and might dry out. Not every cut of meat works on a smoker. Personally, I'd go with a leg of lamb instead, marinade it and then smoke it. :2

[replicant_argent]

It is a wet rub, but there is no prepared mustard in it.

Basic ingredients:
9-12 cloves of fresh garlic
2-3 teaspoons fresh rosemary (for dried, I would say 1-1.5 teaspoon should do it.)
about 1 teaspoon each of:
dried oregano
dried thyme
kosher salt
whole black peppercorns
Throw all this in a mini-food processor/chopper, add a splash of olive oil and process. You're looking for a paste like consistancy, so add a bit more olive oil as necessary.

That's kind of the base I use, from there I usually wing it and will add ingredients for whatever mood I'm in. In this case, the one you are seeing had about 2-3 teaspoons of whole cayenne peppers chopped up and added to it, along with maybe 1/2 a teaspoon brown mustard seed and some ground cumin.

I've done some with paprika, tamarind paste, ginger (cut the rosemary and garlic a bit add small amount of sesame oil) and other spices, it just depends on what I'm feeling like.

Dump it on, let it rest a few hours if possible (with all that garlic, it's strong, so overnight max - otherwise it might be too much).

Yep, I just had a little. :dr

[forgop]

I picked up 2 more butts and a package of spare ribs at Sam's that I'm going to fire up tomorrow. :tu

[Chainsaw13]

I think lamb shanks would be ok. There's a lot of connective tissue in there. I braise them for 3 hours or so when I make them. Takes that long to break everything down. But I would agree that a leg of lamb would be better.

[forgop]

I think lamb shanks would be ok. There's a lot of connective tissue in there. I braise them for 3 hours or so when I make them. Takes that long to break everything down. But I would agree that a leg of lamb would be better.


Never been a big fan of lamb-had a bit of a gamey taste when i've made it a couple of times.

[Stevez]

Duanne, I think your totally hooked now. That brisket looked fantastic. I found a local butcher who sells 15+lb whole packers and the point and flat are very distinctive once you see it. Your cook is making me want to do one this weekend. Congrats! Steve

[forgop]

Duanne, I think your totally hooked now. That brisket looked fantastic. I found a local butcher who sells 15+lb whole packers and the point and flat are very distinctive once you see it. Your cook is making me want to do one this weekend. Congrats! Steve

Thanks...

BTW, I decided to take my smoking to the next level and get on the Atkins kick for awhile. I just started it on Tuesday, but I figure I can fire up the WSM once every week and make enough meat for me to eat the entire week.

Downside is that I can't make use of the Plowboys yardbird rub and the 4 different bbq sauces I got from bbq addicts, but I'll survive for awhile. I can make do with some rubs that don't have sugar and eat the stuff without the sauce and it's still better than anything else I've ever made myself.

[T.G]

Bob,

I don't cook lamb shanks that often, I'll trust your judgment



About 2 hours in

http://img822.imageshack.us/img822/515/denverribs201104222.jpg

[T.G]

All done and lambielicious.

http://img148.imageshack.us/img148/3913/denverribs201104223.jpg
http://img692.imageshack.us/img692/8973/denverribs201104224.jpg

[Stevez]

Adam, that lamb looks delicious. I've never seen lamb ribs in any butcher shop; were they hard to find. I've got to try those soon.

[T.G]

Thanks Steve. Yes, they took some asking around to find, they just aren't a real popular cut out here, so only one place had them, and they had to go get a case out of the freezer. They seem to go by at least three different names, possibly more, depending on where you are in the country, you can try asking for them as "lamb breasts" or "denver ribs" or "lamb spare ribs", it's the lower section of the ribs and it seemed that only two of the older butchers at that one location were familiar with the cut, the other people behind the meat counter who really weren't butchers they just kind of hand out stuff, had no idea what the heck I was asking for.

[pnoon]

2 hours in

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0032.jpg

Dinner time (yesterday-didn't get around posting this until today ;s)

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0033.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0036.jpg

[T.G]

That looks great from here Peter. Way better than my first brisket ever did.

How was it?

[pnoon]

That looks great from here Peter. Way better than my first brisket ever did.

How was it?

Very tasty. Although a bit drier than I expected. After the first 2 hours, I misted it with an apple juice and olive oil mix about every 45 minutes. Took it off at 180 (5 1/2 hours total) and let it rest for 20 minutes. Everyone loved it. I just am way too critical when it comes to my cooking. Always looking to improve it. I was anticipating that moist and succulent texture. Minor problem. Will continue to experiment.

[688sonarmen]

Well done Peter! I have a hankering for brisket now:dr

[Ender]

Man, those meats look great guys. I had a very successful first of this year 2 bacon explosions smoked last weekend. I had the pleasure of introducing bacon explosion to a whole bunch of people who all went gaga over it.

[dadof3illinois]

Very tasty. Although a bit drier than I expected. After the first 2 hours, I misted it with an apple juice and olive oil mix about every 45 minutes. Took it off at 180 (5 1/2 hours total) and let it rest for 20 minutes. Everyone loved it. I just am way too critical when it comes to my cooking. Always looking to improve it. I was anticipating that moist and succulent texture. Minor problem. Will continue to experiment.

The last one I did I bought a whole one and cut it in half. Cooked one half to 155 degrees, let it rest for 45 min and it sliced great and was very moist. The other half I let go until it started falling apart to make pulled beef sandwiches, it was a lot drier but was fine after I chopped it up and mixed my sauce in it.
IMO 180 degrees may be a touch to much for me?

[OLS]

That's a pretty respectable smoke ring for BEEF, Pietro....Your machine must work.
Looks plenty merst to me.

[pnoon]

The last one I did I bought a whole one and cut it in half. Cooked one half to 155 degrees, let it rest for 45 min and it sliced great and was very moist. The other half I let go until it started falling apart to make pulled beef sandwiches, it was a lot drier but was fine after I chopped it up and mixed my sauce in it.
IMO 180 degrees may be a touch to much for me?

I may give that a try.

[MarkinAZ]

Tasty looking lamb ribs Adam and brisket Peter:dr

[Scothew]

Got about a 12lb wild turkey that was killed a few weeks ago sitting in a brine of salt, sugar (per Brent), black pepper, rosemary and tyhme. I'll be smoking it tomorrow morning for a dinner tomorrow evening.

What do you guys think i should baste it with while smoking? Was thinking of throwing a few oranges or apples in the cavity while it smokes for some flavor, figured maybe baste with apple juice (no sugar added) but seeing pnoon saying something above about a apple juice/olive oil mix has me interested.

[T.G]

Got about a 12lb wild turkey that was killed a few weeks ago sitting in a brine of salt, sugar (per Brent), black pepper, rosemary and tyhme. I'll be smoking it tomorrow morning for a dinner tomorrow evening.

What do you guys think i should baste it with while smoking?

Bacon grease. Mmmmmm bacon.

[Smokin Gator]

What do you guys think i should baste it with while smoking? Was thinking of throwing a few oranges or apples in the cavity while it smokes for some flavor, figured maybe baste with apple juice (no sugar added) but seeing pnoon saying something above about a apple juice/olive oil mix has me interested.

Peter's idea of the apple juice and olive oil should work well. It is definitely a good idea to stuff the cavity. I usually do oranges and onions.

[dadof3illinois]

Got about a 12lb wild turkey that was killed a few weeks ago sitting in a brine of salt, sugar (per Brent), black pepper, rosemary and tyhme. I'll be smoking it tomorrow morning for a dinner tomorrow evening.

What do you guys think i should baste it with while smoking? Was thinking of throwing a few oranges or apples in the cavity while it smokes for some flavor, figured maybe baste with apple juice (no sugar added) but seeing pnoon saying something above about a apple juice/olive oil mix has me interested.

I've smoked several turkeys but never wild ones, just drink it....LOL...I know, I know that sucked!!!

My fav, is just injecting a little melted butter into the breast and coating the outside with a good dry rub. Smoke it at 200-220 degrees until it reaches 150, take it out cover it in foil and let it set for 30-45 mins. I use a gas smoker.

[forgop]

My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.

[Steve]

My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.

x2. I usually take mine up to about 200 and then foil it and let it sit in a cooler wrapped in a towel for a couple of hours to let carry over finish it up.

just my :2:2

[forgop]

Stupid question-

If you had WSM, would you not use it in your garage or maybe a screened in patio under any circumstances? I was wanting to smoke some spare ribs and a couple of butts tonight, but it's raining now and a lot more is on the radar over the next couple of days.

If I did it in the garage, I would have a garage door open and leave a back door open to permit airflow through to keep it from lingering obviously. I also have a bit of a mancave in the garage where I smoke when it's cold. Aside from keeping it far away from any combustibles and the fact that it's not hitting high temps (well under 300 degrees), do you see it posing a huge risk?

[Scothew]

Peter's idea of the apple juice and olive oil should work well. It is definitely a good idea to stuff the cavity. I usually do oranges and onions.

Hey brent, check your pm's sir.

[T.G]

Stupid question-

If you had WSM, would you not use it in your garage or maybe a screened in patio under any circumstances? I was wanting to smoke some spare ribs and a couple of butts tonight, but it's raining now and a lot more is on the radar over the next couple of days.

If I did it in the garage, I would have a garage door open and leave a back door open to permit airflow through to keep it from lingering obviously. I also have a bit of a mancave in the garage where I smoke when it's cold. Aside from keeping it far away from any combustibles and the fact that it's not hitting high temps (well under 300 degrees), do you see it posing a huge risk?


Gonna have to start calling you Brad Delp, Dauane...


Screened in patio could possibly be ok depending on the airflow. Garage, could be a bit dangerous...

The problem isn't the combustibles, it's the carbon monoxide output from the burning briquettes.

[pnoon]

Gonna have to start calling you Brad Delp, Dauane...


Screened in patio could possibly be ok depending on the airflow. Garage, could be a bit dangerous...

The problem isn't the combustibles, it's the carbon monoxide output from the burning briquettes.

:tpd:

Unless, of course, you are bucking for a Darwin Award. ;)

[dadof3illinois]

My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.

Same here but when I tried it I liked the way it turned out? Taking it off at 155 and letting it rest for at least 30 min in foil will bring the internal temp up to at least 165+. For me it wasn't tough but not falling apart either, more like a nice steak. I think it also depends how much you trim it too. I'll take the big back flap of fat off but leave everything else.

Smoking a small shoulder tomorrow, just finished the first dry rub, let it set overnight then rub it down again just before it goes in the smoker tomorrow morning........man I love pork.........LOL. If I remember I'll take some pictures of the before and after.

[forgop]

Gonna have to start calling you Brad Delp, Dauane...


Screened in patio could possibly be ok depending on the airflow. Garage, could be a bit dangerous...

The problem isn't the combustibles, it's the carbon monoxide output from the burning briquettes.

Hence the ventilation of doors open (west to east) and I do have CO monitors. Plus I'd only do it just inside the edge of the garage door so a large portion of the smoke would likely escape outside without even going in the garage.

[jonumberone]

Not worth the risk IMO.
It will stop raining eventually!
What about under an EZ up Awning in the yard?

Look at what this dummy did.
http://articles.nydailynews.com/2011-03-16/local/29172419_1_carbon-monoxide-poisoning-bbq-grill-long-island-mom

[forgop]

Not worth the risk IMO.
It will stop raining eventually!
What about under an EZ up Awning in the yard?

Look at what this dummy did.
http://articles.nydailynews.com/2011-03-16/local/29172419_1_carbon-monoxide-poisoning-bbq-grill-long-island-mom

Yeah, probably not the best of ideas, but it wouldn't be done without monitoring CO levels and making sure the venting was successful. It may come to the awning of some sort cuz I don't want to hold off smoking every time it rains.

That said, the lady in the article was no rocket scientist, but I just don't get charging her with reckless endangerment. Just seems over the top I guess.

[OLS]

Easter morning broke beautifully in West Tennessee, and ribs hit the grill. I didn't feel like breaking out a bunch of meat,
but I do like to play with fire. This is the best "LOOKING" rack of ribs I have ever made, but I have not tasted them yet....
wait.....ehh....good, but not great. This rack was funky when it came out of the pack. I have been very upset with Kroger
lately, and these ribs were just another brick in the wall. Proper cooking can take care of a little funk, however the flavor
is only a little changed. Safe to eat, but not a championship effort. I hooked up the BBQ committee with a little reward
today for keeping the property safe.

[Chainsaw13]

Dayum Brad, those ribs look really good. :dr

[dadof3illinois]

Great looking ribs Brad!!!! I like the look of the glaze you used!!

The weather here has been bad to say the least but I was still able to get that picnic roast smoked. Had to fight the temp all day but in the end it was pretty nice. The only thing left was the bone...LOL. Now I wish I would have put a few ribs on with it.

[OLS]

That is the result of the first time I properly applied the Sweet Baby Ray's to the meat and left them for
their last session of hot coals. I usually use a pile of coals and a few chunks of smoke wood on top til
the temp fades a bit, usually about an hour and 15 mins, then I lay in some more coals and more smoke
for another similar time period, then the third time I lay in coals and no smoke wood and let it go til the
heat dies out. It is in that third session that I finally remembered to add the SBR to the meat and let that
heat do it's job. I really liked the look, and as usual, the black parts are actually only black in the pictures,
it's more like a deep purple. They were better semi-cool than they were hot. I harshly judged them at first.

I used to be a firm DRY ONLY kind of cat, but I am beginning to turn a bit from that.

[dadof3illinois]

I do a dry rub like you to start then finish with my sauce. My kids like them just falling apart so I'll smoke them for about an hour then wrap a slab in foil and finish them like that with the sauce. Almost like steaming them in their own juice. Not what I like but the kids love them this way.

[Scothew]

I failed on my turkey smoke.. i didn't get pics.

Overall though, the bird was wonderful! I was really worried as the breast wasnt getting up to temp so therefore the legs were getting a bit overdone and i was worried the bird was geting dried out (the skin looked that way). Overall though, it was very tender and juicy, the leg meat did get a tad overdone, they were a real dark meat with alot of tendon type fibers in them (wild turkey vs farm raised maybe?)

Everyone was loving the flavor though of the breast meat.

[OLS]

I failed on my turkey smoke.. i didn't get pics.

Overall though, the bird was wonderful! I was really worried as the breast wasnt getting up to temp so therefore the legs were getting a bit overdone and i was worried the bird was geting dried out (the skin looked that way). Overall though, it was very tender and juicy, the leg meat did get a tad overdone, they were a real dark meat with alot of tendon type fibers in them (wild turkey vs farm raised maybe?)

Everyone was loving the flavor though of the breast meat.
Turkey parts that are not the breast and thigh can be nearly inedible, just by their very nature.
TONS of connective tissue and tough sections (tendon type sections as you said.). It can be
tenderized by the proper heat application, but that's not saying you didn't do it right. Smoking
meat, unless you do it for a long time, can add to the trouble. If you want to smoke turkey,
buy the breast only, they sell em like that. You'll love it. Or buy it whole, smoke the breast and
thighs, and put the legs and wings in the stewpot with some veggies.

[forgop]

Turkey parts that are not the breast and thigh can be nearly inedible, just by their very nature.
TONS of connective tissue and tough sections (tendon type sections as you said.). It can be
tenderized by the proper heat application, but that's not saying you didn't do it right. Smoking
meat, unless you do it for a long time, can add to the trouble. If you want to smoke turkey,
buy the breast only, they sell em like that. You'll love it. Or buy it whole, smoke the breast and
thighs, and put the legs and wings in the stewpot with some veggies.

:tpd:

No matter how you prepare a turkey, whether you smoke it, deep fry it, bake it, or use radiant heat, the wings are worthless. The legs can be troublesome as well. For your best bet and getting the entire thing to be edible, it's breast only.

[Scothew]

Thanks guys.

Yeah the wings were cut off when we cleaned the bird. The left one sort of took some serious damage in the form of a 12ga at about 20yds. I stripped hte meat off of one of the legs, and while hte meat was great tasting, it was definitely tougher, almost like a jerky. I didnt fool with teh other leg because it was just to much work for that small amount of meat.

[dadof3illinois]

We love the legs but always cook them seperate from the rest of the bird. We pull the legs out when they reach 150 degrees, wrap them in foil and set aside until the breast is done.
During football season we'll cook 150 turkey legs for each home football game along with two 120 qt coolers full of pork burgers, brats, hot dogs and chicken breasts. We do that on Fridays, Saturdays and Mondays!!!!! Almost all of the food is donated so all the money we raise goes into the football fund.
Those are some long days on the grill!!!!!!

[forgop]

We love the legs but always cook them seperate from the rest of the bird. We pull the legs out when they reach 150 degrees, wrap them in foil and set aside until the breast is done.
During football season we'll cook 150 turkey legs for each home football game along with two 120 qt coolers full of pork burgers, brats, hot dogs and chicken breasts. We do that on Fridays, Saturdays and Mondays!!!!! Almost all of the food is donated so all the money we raise goes into the football fund.
Those are some long days on the grill!!!!!!

Holy schnikes!!!

[forgop]

So, my iQue 110 arrived today. Gonna assemble it and then it appears that I have a window tonight and tomorrow where it's not supposed to rain believe it or not.

[wayner123]

I have only done spatchcock for a Turkey on the smoker. It turned out great imo. At 300 F, the 11lb bird was done in 3 hours. Probably could have pulled it before that even. I'll post some pics tonight.

[Stevez]

So, my iQue 110 arrived today. Gonna assemble it and then it appears that I have a window tonight and tomorrow where it's not supposed to rain believe it or not.

Duane, sorry if I missed it, or if I'm plain just ignorant, but what is an "iQue 110"?

[forgop]

Duane, sorry if I missed it, or if I'm plain just ignorant, but what is an "iQue 110"?

Read several good reviews of it on BBQ Bretheren. It'll make me less inclined to feel the need to babysit my WSM, especially on an overnight cook.

http://pitmasteriq.com/iQue-110.html

[Stevez]

Read several good reviews of it on BBQ Bretheren. It'll make me less inclined to feel the need to babysit my WSM, especially on an overnight cook.

http://pitmasteriq.com/iQue-110.html

Thanks. I've never heard of that one before, but have heard of the stokers. Let us know how it works. Been thinking of investing in one, but they have always seemed high for me for how I cook. I've done 3 or 4 overnighters and not needed one, but maybe good insurance.

[Fordman4ever]

Doing a pork butt and a brisket on Saturday. I'll post pics when I get them.

[MarkinAZ]

Read several good reviews of it on BBQ Bretheren. It'll make me less inclined to feel the need to babysit my WSM, especially on an overnight cook.

http://pitmasteriq.com/iQue-110.html


So, do I hook that hose up to the car exhaust or what?;)

Looks interesting Duane and fill us in on the results please...

[forgop]

As of about 9:45pm tonight, 2 pork butts and 2 pork spare ribs are on the smoker. :tu

[nofeardiver]

Man i am dying to cook something, right now at 10pm...lol

[688sonarmen]

All night smoke, I'm loving it!

[TonySmith]

Brisket on low now. Two whole chickens and 3 racks of ribs for early
tomorrow

[markem]

Chicken breasts with Penzey's Arizona Dreamin spice rub. 5 hours of smoke so far and will bring it up to about 400 to finish them off in about a half hour. Corn on the cob to go with.

Probably will do baby backs tomorrow.

[forgop]

The spare ribs were great. I was eating off of one when it was still literally burning my mouth. I can't wait to fire up some more of these. It's looking like I'm going to have to get some sort of rib rack because it stinks only getting 2 per rack on the WSM22.

[forgop]

Chicken breasts with Penzey's Arizona Dreamin spice rub. 5 hours of smoke so far and will bring it up to about 400 to finish them off in about a half hour. Corn on the cob to go with.

Probably will do baby backs tomorrow.

Not sure if I'm ever gonna do any baby backs. I think the spare ribs are great and half the price of the baby backs, but that's just my opinion.

[T.G]

The spare ribs were great. I was eating off of one when it was still literally burning my mouth. I can't wait to fire up some more of these. It's looking like I'm going to have to get some sort of rib rack because it stinks only getting 2 per rack on the WSM22.

Sounds like you're laying them flat. Roll them up, run a bamboo skewer through them and stand them on end. Should be able to get about 4-6 per grate that way.

[forgop]

Sounds like you're laying them flat. Roll them up, run a bamboo skewer through them and stand them on end. Should be able to get about 4-6 per grate that way.

I'm still a newb with this smoking/WSM thing. I was just looking at the racks on amazon, but don't know if they're thick enough to handle spare ribs.

I did pick up some nice sized bags of apple, oak, and hickory chunks today at Meijer though. Can't wait to fire this thing up again already.

[T.G]

I'm still a newb with this smoking/WSM thing. I was just looking at the racks on amazon, but don't know if they're thick enough to handle spare ribs.

I did pick up some nice sized bags of apple, oak, and hickory chunks today at Meijer though. Can't wait to fire this thing up again already.

We were all newbs once. Heck, for years I cooked ribs flat before someone told me about the skewer method for when I needed more capacity on the grates. As for the amazon racks, I have no clue what their capacity is.

Sweet pickup on the wood - you should easily be able to taste the differences between those three woods. From there it's just figuring out what wood(s) you like with what meats.

[markem]

Not sure if I'm ever gonna do any baby backs. I think the spare ribs are great and half the price of the baby backs, but that's just my opinion.

Thanks for sharing :rolleyes:

[OLS]

I said the same thing. And I meant it. I like spares fine. They are on sale more frequently. They are pork.
And then you eat baby backs. You see the smoke penetrate to the bone. You hear the raves from people who eat em.
You eat some and agree with them. You wait for sales on BBRs like a girl waiting for her prom date to arrive.
There is nothing wrong with spare ribs. I am confident that you will eat many of them. But make sure and write
a similar post when you change your tune a bit.

[dadof3illinois]

I said the same thing. And I meant it. I like spares fine. They are on sale more frequently. They are pork.
And then you eat baby backs. You see the smoke penetrate to the bone. You hear the raves from people who eat em.
You eat some and agree with them. You wait for sales on BBRs like a girl waiting for her prom date to arrive.
There is nothing wrong with spare ribs. I am confident that you will eat many of them. But make sure and write
a similar post when you change your tune a bit.

If you want a real treat (IMO) ask your butcher to get you a rib roast!!! Thats the baby backs with the loin still attached. The outer meat taste's like a cross between the tenderloin and pork chops then you get the baby backs for desert...LOL!!!

[T.G]

I said the same thing. And I meant it. I like spares fine. They are on sale more frequently. They are pork.
And then you eat baby backs. You see the smoke penetrate to the bone. You hear the raves from people who eat em.
You eat some and agree with them. You wait for sales on BBRs like a girl waiting for her prom date to arrive.
There is nothing wrong with spare ribs. I am confident that you will eat many of them. But make sure and write
a similar post when you change your tune a bit.

I love you.

[Fordman4ever]

smoking 2 pork butts, a brisket and a Tat havana VI nobles

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-30_10-43-34_671.jpg

[MarkinAZ]

smoking 2 pork butts, a brisket and a Tat havana VI nobles...

They look mighty tasty Earl and enjoy that Nobles too:tu

[Fordman4ever]

They look mighty tasty Earl and enjoy that Nobles too:tu

I love the nobles. they're my every day smoke. great for yard work, grillin, whatever. gotta pick some more up soon though, i'm almost out.

[fxpose]

I will be smoking 2 racks of beef ribs and a rack of BB's, along with a few ABT's on my under experimentation, modified set up with a 10" charcoal basket, a rotis ring, and some rope gasket on my 22" kettle this evening.

[cigarusmaximus]

Hi gents! Hope you're enjoying a fine Saturday morning...

I recently had an oportunity to harvest several large branches of apple wood from tree that had been uprooted last fall. The tree was tossed on a large burn pile on my parent's cabin property, so I grabbed dad's chain saw and proceeded to cut small 3" diameter logs approx 6 - 12" long. I then used a small hatchet to remove most of the bark. ...in case you're wondering the chain was not recently oiled and it appeared quite dry.

So I return home several days later and decided to cook my first tri-tip on my Big Steeel Keg. The roast itself was cooked flawlessly. I wasn't expecting too much from this stringy cut of meat, but it cooked well beyond my expectations....BUT there was a foul smoke taste that I just can't quite figure out. This was my first time putting larger logs in my charcoal, so I might have gone wrong somewhere. The smoke tasted almost sour and bitter. It was also much heavier than I expected after only a 2 hour cook.

I don't believe the logs are green, but then again they are not 100% dry and cracked like a very old aged peice of log. Is it possible they are still too green?

I'd be surprised that a slighly green peice of wood could impart such a foul taste.

My BBQ's have largely been with lump charcoal and wood chips, so any adivse you can offer a relative newbie would be much appreciated.

Cheers :tu

[T.G]

Sounds like you might have oversmoked the food, or you weren't burning clean. How much smoke were you making and for how long?

[MarkinAZ]

Got a 3.5 lb beef loin tri tip that's heading for the smoker pretty soon:D


Earl: I enjoy the Noble too. Good smoke. Have you tried Holt's Verocu #9?

Adam: How you doing buddy?

[Chainsaw13]

Sounds like you might have oversmoked the food, or you weren't burning clean. How much smoke were you making and for how long?

:tpd:

[OLS]

HIYO!! Another smoke today, and a fun one to boot. First day with woods other than pecan and
oak or hickory. Bought some apple chunks and tried that. I am not sure they were the best ever,
but they were orgasmic for sure, SUPER juicy and the best smoke flavor I have accomplished yet.
It was also the day of the first "Stay the Hell Out of My Yard" event as a squirrel hit the grill.
He smoked up perfectly, and at the risk of starting a joke, it tasted a lot like chicken.:D Also smoked up
6 pork steaks cut from a butt. They were eaten while the rest of the food was cooking and fed to
dogs as well, so no pics, although I SHOULD have, they looked freaking awesome, fat all sizzling.....yum.

I need to stop shooting inside, the light coming in that window behnd the plate turns the pic blue and black.
The ribs were all red and purple.

I have to apologize, I took a big bite out of the squirrel before I remembered, $HI+....PICS.

[Ender]

I asked if my buddy was going to soak his wood (for charcoal smoking) he said no because it causes ash to fly. At first I was going to laugh at his ignorance but then thought I'd ask if anyone here has experienced problems with ash. I certainly have not, but then again I'm still a noob.

[OLS]

I used to go to the trouble of soaking wood, and then I read that no one should ever soak wood, and I knew so
little I didn't argue. I get better, or as good results dry over the wet. In fact I think would say better, but that might
be just my skill level rising. I cook a mean squirrel, lol. Could not corroborate the flying ash results...I think that's WIND, lol.

[cigarusmaximus]

Sounds like you might have oversmoked the food, or you weren't burning clean. How much smoke were you making and for how long?

You could be right. The smoke was a little white. Not always the translucent blue/black that I was hoping for. I believe it smoked for 1.5 hours.

I didn't expect the small log to over smoke. This particular branch was only 2" x 6".

Should I allow all sides of the wood to become charred before putting food on the grill?

I normally add dry wood chips during the cook and haven't had any problems, so I assumed adding food while the log was not completely charred wouldn't be a problem.

So do you think the flavours I described were not a result of green wood?

Thanks!

[nofeardiver]

So do you think the flavours I described were not a result of green wood?


I was wondering this, i just cut up some maple and oak from my dad's property, but havent used it yet, wondering now, is there something you should do to it before using it...

[TonySmith]

Smoked 2 chickens and 3 racks of ribs this morning, on pecan wood from my own tree. Everything was good.

[Ranger_B]

cooked some burgers over pecan wood today. I am doing some reading to find out how to smoke some cheese. Anyone done any cheese smoking? I am smoking a couple of pork tenderloins tomorrow.

[dadof3illinois]

You could be right. The smoke was a little white. Not always the translucent blue/black that I was hoping for. I believe it smoked for 1.5 hours.

I didn't expect the small log to over smoke. This particular branch was only 2" x 6".

Should I allow all sides of the wood to become charred before putting food on the grill?

I normally add dry wood chips during the cook and haven't had any problems, so I assumed adding food while the log was not completely charred wouldn't be a problem.

So do you think the flavours I described were not a result of green wood?

Thanks!


Did you leave the bark on the log/logs or did you remove it? Tree bark can really burn nasty and impart a horrible flavor.

If you still have some of the wood, just split a few chunks and let them sit a day or so and see how much if any sap comes out. That could be the problem too?

[T.G]

You could be right. The smoke was a little white. Not always the translucent blue/black that I was hoping for. I believe it smoked for 1.5 hours.

I didn't expect the small log to over smoke. This particular branch was only 2" x 6".

Should I allow all sides of the wood to become charred before putting food on the grill?

I normally add dry wood chips during the cook and haven't had any problems, so I assumed adding food while the log was not completely charred wouldn't be a problem.

So do you think the flavours I described were not a result of green wood?

Thanks!

It might be a little green, but hard to say from here. What sticks out to me is that's a lot of smoke wood. Different design pits work differently though, some designs it might be ok. If I were cooking, I would use probably half or a little less than half of that.

When you use chips, think about how many handfuls of chips you use, and now think about how much a handful compresses. Compare the number of compressed handfuls to that log you tossed on to get an idea.

As for char all the way around, I don't worry about that, I put the wood on and maybe bury a chunk or two in the unlit briquettes, and after the flames and heavy smoke have died down (15-20 minutes usually) I put the meat on. That's what works for me with the smoker I use. If it works for anyone else, that's a bonus.

[T.G]

cooked some burgers over pecan wood today. I am doing some reading to find out how to smoke some cheese. Anyone done any cheese smoking? I am smoking a couple of pork tenderloins tomorrow.

Si.

http://www.cigarasylum.com/vb/showthread.php?p=1078073#post1078073

[GoodFella]

cooked some burgers over pecan wood today. I am doing some reading to find out how to smoke some cheese. Anyone done any cheese smoking? I am smoking a couple of pork tenderloins tomorrow.

have not done it but i love it.

my smoker has been cold for to long. i am going to have to crank it up soon.

[cigarusmaximus]

It might be a little green, but hard to say from here. What sticks out to me is that's a lot of smoke wood. Different design pits work differently though, some designs it might be ok. If I were cooking, I would use probably half or a little less than half of that.

When you use chips, think about how many handfuls of chips you use, and now think about how much a handful compresses. Compare the number of compressed handfuls to that log you tossed on to get an idea.

As for char all the way around, I don't worry about that, I put the wood on and maybe bury a chunk or two in the unlit briquettes, and after the flames and heavy smoke have died down (15-20 minutes usually) I put the meat on. That's what works for me with the smoker I use. If it works for anyone else, that's a bonus.

Thanks TG. I'm inclined to agree with you. I don't think the wood is bad. I believe the tree has been down for nearly a year and the banches I used looked to be die back from previous years. I did remove the bulk of the bark, with exception of a thin brown layer that is stuck to the core wood.

I'll split these branches in halves and quarters and try again.

Cheers :tu

[cigarusmaximus]

BTW, 4 Top Sirloin Tri-caps going on the Keg this afternoon. I'll play it safe and use a small handfull of hickory for this cook since I'm feeding 12. ...and I love hickory on beef :banger

[backwoods357]

Adam, what brand of cheese was that that you were smoking? What an excellent idea to keep the cheese becoming a puddle.

[MarkinAZ]

Tri tip plans fell apart yesterday due to teenage daughter plans (what us fathers do for our daughters huh?). So, Tri tip slapped in the smoker at 1:05 PM/PST today:

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

Ohhhhhhhhhhhhhh yummm...:dr

[MarkinAZ]

Its getting there folks @ 3:11PM/PST:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures001-5.jpg

A couple more hours to go. The mesquite smells delicious...

[MarkinAZ]

Done @ 4:30PM/PST:dr

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures003-4.jpg

along with some steamed broccoli, salad with tomatoes. Delish:dr

[pnoon]

Done @ 4:30PM/PST:dr

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures003-4.jpg

along with some steamed broccoli, salad with tomatoes. Delish:dr


Looks outstanding.
What internal temp did you pull it off at, Mark.

[MarkinAZ]

Looks outstanding. What internal temp did you pull it off at, Mark.

Thank you Pete. This go around, it was pulled at app 147*. It slices like butter and melts in your mouth Pete. I love it! Cooking temp was app 225* - 230*. If I have a second tri tip in there, you can add another hour and fifteen minutes or so at that temp...

[pnoon]

Thank you Pete. This go around, it was pulled at app 147*. It slices like butter and melts in your mouth Pete. I love it! Cooking temp was app 225* - 230*. If I have a second tri tip in there, you can add another hour and fifteen minutes or so at that temp...



:tu

[T.G]

Looks outstanding Mark.

I'm a firm believer in tri-tip should be grilled over oak, mesquite, or grape but damn if your photos and reports from the front don't make me want to try one smoked one of these days.

[T.G]

Adam, what brand of cheese was that that you were smoking? What an excellent idea to keep the cheese becoming a puddle.

Thanks Jorgen.

Looking at the shapes, it appears that the ones across the top were Tillamook medium cheddar. The ones at 4 & 8 o'clock were Safeway (one of the large supermarket chains out here) house brand medium cheddar and judging by the color, the one at 6 o'clock was also safeway, but it was sharp or x-sharp that was double smoking - It had already been smoked with a hickory based blend a few months earlier, vacuum sealed, then opened back up and smoked again with alder (double smoking didn't do anything special - I could have done it all in one shot with a mix of woods).

I actually thought the Safeway house brand gave a better end product than the Tillamook. Smoke didn't penetrate as well on the Tillamook.

I found that Costco/Kirkland sharp cheddar also works really well.

If you decide to set up something like that, shoot me a PM, I'll pass along some of that I've learned on it it, and save you some experimentation.

[MarkinAZ]

Looks outstanding Mark.

I'm a firm believer in tri-tip should be grilled over oak, mesquite, or grape but damn if your photos and reports from the front don't make me want to try one smoked one of these days.

:D...Go for it Adam!

[Mr B]

Looks great Mark!! Now I'm hungry!!

[T.G]

:D...Go for it Adam!



I just might - I have a small vacuum sealed cut of tri-tip in the freezer I need to do something with. Is that a wet rub or a thin layer of bbq sauce on the ones in your photos?

[pnoon]

Sunday, I smoked another corned beef brisket (this one was uncured and 3.5 pounds) and a couple of small (~3/4 lb ea) boneless turkey breasts. Both turned out quite tasty.

So I have a question for the experienced (food) smokers here. What does it take to get that really dark crunchy bark? Is it a really thick layer of rub? Higher temps? Longer smoking? A combination of the above? Something else I'm missing?

UPS delivered four 20 pound bags of pellets today - 1 each of hickory, pecan, alder and cherry. :dance: Shipping costs ? $0.00!

What's next? Pizza? Ribs? Jerky? Chicken? Pork shoulder? So many choices.

[MarkinAZ]

So I have a question for the experienced (food) smokers here. What does it take to get that really dark crunchy bark?

I'll defer the 3 unit lecture series to Adam (T.G) to handle;) But I would recon it would be a longer period of time at lower temps, followed by some extra basting of sauce/spraying of liquids, etc. possibly along the way. Just thought I'd throw that in. It seems with the heavier pieces of meat (briskets, etc.), your cooking at the lower temps in the 200* to 225* range, and for periods between 8 to 12 hrs or so...

Wait to see what others have to kick-in...

[forgop]

Next on the smoker for me tomorrow:

3 spare ribs
7.5 lb brisket
12 lbs pork line back ribs (boneless)

[MarkinAZ]

I just might - I have a small vacuum sealed cut of tri-tip in the freezer I need to do something with. Is that a wet rub or a thin layer of bbq sauce on the ones in your photos?

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work:)