Re: What's in your smoker?
 

Very impressive, Dom. :dr

Since you managed to stuff a pig in the Traeger, does this mean we don't need to go halfsies on the Lang anymore now?

Re: What's in your smoker?
 

Details, please.

Re: What's in your smoker?
 

Well, Dom was more successful than I was. I was going for a salt cured / dry brine, cold smoked, long sous vide cooked, and grill finished chuck roast (wanted to try it out before committing the money for brisket).

Ended up with dry over salted pastrami.:(

Re: What's in your smoker?
 

That's a great looking pig Dom, and I'm sure everybody enjoyed:tu

Re: What's in your smoker?
 

How much salt did you use? Percentage by weight?

Re: What's in your smoker?
 

The prague #1, yes - standard dosing at 1/4 tsp per lb

The normal salt, no - that was by volume and some eyeballing was involved.

Once I got away from the points and into the main body of the meat, the salt level wasn't that bad. It was just I started cutting from the narrow end the other day and it was over salted. It was still a bit dry, but tolerable and needs to be served in a sub sandwich style, in other words, with stuff like tomato, lettuce, optional cheese, etc. which wasn't what I was after.

I think my biggest mistakes were that I had intended to cold smoke it after about 12 hours with the rub/cure, but got tied up with work and had to leave it in the cure for close to 48. It was cured almost all the way through, all I was after was a cure around the edges. Mistake #2 was running the SV at 147, I should have been 10 degrees lower.

Re: What's in your smoker?
 

Ok, if you're looking only to cure the outside, and not all the way through then equilibrium curing won't help you out much. But may be something worth looking into, as it guarantees you won't oversalt.

Re: What's in your smoker?
 

What went wrong:
Usually I have the pig butterflied for the Caja China, this time I had it kept whole. That made it really tough to get the injection into some parts. I actually broke an injector trying to push it through the skin.

For the cook I did 6 hrs @225° then bumped it up to 275° until it hit the stall, again bumped up to 325° to get through the stall, and one last bump to high when internal temp was 195°, took off the smoker at 205°. Total cook time was 10 hours. I bumped the temp up at the end in an effort to crisp the skin. I also pierced it with a knife as I do in the Caja China. It didn't work. The skin was rubbery, and piercing it caused it to separate and expose the meat. The bump in temp also caused uneven coloring of the skin. In hindsight, I would've started earlier and just maintained 225° for the duration of the cook, and had a deep fryer ready to go for the skin.

I did a piss poor job of tying the pig. Just getting the pig to bend into position took every bit of my strength. Holding it and tying it was an even greater chore. My bad job tying it didn't hurt the cook, just the presentation.
Next time I'll see if the farm can tie it for me, if not, instead of pre-ordering the pig I'll see if I can get it immediately after it's killed, before it stiffens up. Not sure if the stiffness is from refrigeration or rigor mortis.

Despite the 10 hour cook, the pig had zero smoke flavor. I didn't expect a ton of smoke since I was using the Traeger, but didn't think zero was a possibility.
I was looking for something that resembled bbq and wound up with roasted pig. Not a bad thing, but not what I was expecting. I would've had a dipping sauce and some different sides had I known.

I didn't have enough greens on hand to fully garnish the serving tray. That coupled with the uneven and torn skin, plus add the fact that my pig didn't sit up, I wasn't satisfied with the presentation.

What wen't right:

I guessed correctly on the size of the pig. I couldn't find a definitive answer on what would fit. I ordered a 55 pound live weight. Traeger claims you can do a 65lb dead weight pig on the Texas if you butterfly it and remove the legs at the shins.
That was too much meat for my needs (this time ;) ) and I wanted my pig to sit up. There was room to go bigger left to right in the cooker, but less that 1/2 an inch clearance on top. Maybe with a better tie job you could get the pig flatter and go with something larger.

Pig was cooked perfectly. Even the loin was moist. I usually protect the loin with bacon and sausage meat since it cooks on it's back in the China box. I wasn't able to do that since the pig cooks upright here, but I think the fat from the skin kept it basted.

Despite it being a monumental chore, I was able to get the marinade injected into enough places that you could really taste it.

The only other tip I can give you is to start with an empty grease can, and keep an eye on it. Mine was empty, and was near the brim when I finished.
Had I done the cook @ 225° all the way through, I have no doubt that it would've overflowed. :2

Re: What's in your smoker?
 

Thanks, Dom.

Re: What's in your smoker?
 

No problem! :tu

I forgot to add that I let it rest for an hour before serving.
So 11 hours total. 10 on the cooker 1 tented in foil.

Re: What's in your smoker?
 

I'll look into that method. Thanks for the tip.

---

Interesting. I already use what is essentially the equilibrium method for fermenting vegetables, why the heck it never occurred to me to use it for meats before you mentioned it will remain one of life's little mysteries.

Re: What's in your smoker?
 

Don't the Traeger's have a way to adjust the temp of the smoke setting or the smoke of the temp settings? I seem to vaguely recall something about that.

My pellet grill is from a different manufacturer, so that's all I really remember about the Traeger controller.

Re: What's in your smoker?
 

Yes, there is a way to adjust it, but I don't think that was the issue.
I just think there was no way for the smoke to penetrate the skin.
The only opening in the cavity was small, about the size of a grapefruit.
I think the next attempt I'll have them butterfly the pig, this will give the inside much more exposure to the smoke.
I saw somewhere that a pig that has been butterflied can still be tied in the racing position, but obviously it won't work on a spit.
Doing it this way might give me the results I'm after, both flavor and presentation wise.

Re: What's in your smoker?
 

Ah, makes sense. Thanks.

Re: What's in your smoker?
 

I've taken up smoking cream cheese, jalapenos and habaneros, and peppercorns!

Re: What's in your smoker?
 

Peppercorns sounds interesting. What's your method for doing them?

Re: What's in your smoker?
 

I would think peppercorns should be cold-smoked - like other nuts and seeds.

Re: What's in your smoker?
 

Definitely cold smoke. I use a pellet maze to generate the smoke, and I use a piece of window screen to keep them from falling through the grate of the PBC. Have also smoked sea salt this way.

Here's a pic I took the last time I did salt.

http://i867.photobucket.com/albums/a...psa7pqpsoj.jpg

Re: What's in your smoker?
 

Got roped into cooking for an event at work yesterday.


http://www.cigarasylum.com/vb/attach...1&d=1474982930

http://www.cigarasylum.com/vb/attach...1&d=1474982935

http://www.cigarasylum.com/vb/attach...1&d=1474982939

http://www.cigarasylum.com/vb/attach...1&d=1474982945

http://www.cigarasylum.com/vb/attach...1&d=1474982960

Re: What's in your smoker?
 

:dr

Re: What's in your smoker?
 

Looks great, Adam. I want to dive right into that bucket of pickled veg.

Re: What's in your smoker?
 

Smoked & then grilled some NY Steaks that I marinated in some prepackaged Jack Daniels honey teriyaki bag. Actually turned out pretty tasty. Was going to take a photo, had some peppers on there as well, but the Little One was HUNGRY and getting on me about eating(mom was at work, you know nurse hours)...

Nice meal, too bad the Utes chit the bed.

Re: What's in your smoker?
 

Did my first tri tip last weekend. Smoked at 220 using cherry wood til internal temp was around 135. Used a personal rub mix I use on beef. I have to say this is one of the best cuts of meat I have ever smoked. Unbelievable tenderness and juiciness. Definitely will be doing more of these.
http://rs262.pbsrc.com/albums/ii91/d...h=480&fit=clip
http://rs262.pbsrc.com/albums/ii91/d...h=480&fit=clip
http://rs262.pbsrc.com/albums/ii91/d...h=480&fit=clip

Re: What's in your smoker?
 

I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.

I have a turkey that's been in brine since last night. When I get home it'll be spatchcocked, dried, rubbed with olive oil and my homemade poultry rub (above and beneath the skin) and put into the fridge until tomorrow. Then it'll get smoked in my UDS and lastly broiled in the oven to crisp up the skin. I'll try to get some pics along the way.

Re: What's in your smoker?
 

Just make sure you keep an eye on the internal temp and you will be fine. Mine only took about 50 minutes to reach 130 and I pulled it out around 132 and let it rise to 135 while it rested. Also make sure you slice against the grain. Otherwise you will have very chewy meat. Also trim most of the fat off. Since it's a quick smoke you won't be rendering the fat like you do with long smokes like brisket for example.

Re: What's in your smoker?
 

Turkey!

https://flic.kr/p/PybvzP

Re: What's in your smoker?
 

https://c6.staticflickr.com/6/5681/3...5b01bbfd_b.jpg20161124_075447 by kydsid, on Flickr

Re: What's in your smoker?
 

Something to understand about Tri-Tip is that, once butchers started offering it on it's own as a cut and not chucking it into the meat grinder, it was traditionally never smoked. Always grilled.

Smoked isn't bad, it's a great cut that will often come out fantastic no matter what so long as you don't over cook it, but grilling is the way to go.

Here's some pointers on the traditional method
http://amazingribs.com/recipes/beef/...ip_steaks.html

Re: What's in your smoker?
 

I love that site.....been reading and using their tips and techniques for years.

Re: What's in your smoker?
 

:tpd:

Re: What's in your smoker?
 

Just tried doing something for the first time. Pork belly burnt ends. I cured a pork belly in maple syrup, brown sugar, and salt for three days. Put that on the smoker for a few of hours until it got to about 180, pulled it off, sliced and cubed it, covered the bites in karo syrup and a brown sugar and pepper-heavy rub, and put them back in the smoker for a couple more hours. Combination of hickory, apple, and pecan wood. They turned out great. Good sweetness with plenty of bacon flavor. Can't wait to make them again and try a few different things.

http://i158.photobucket.com/albums/t...pswnr12qx0.jpg

http://i158.photobucket.com/albums/t...psjalcf0sm.jpg

http://i158.photobucket.com/albums/t...pswmmrnekt.jpg

http://i158.photobucket.com/albums/t...psngpet2ne.jpg

Re: What's in your smoker?
 

That looks delicious James:dr Pork Poppers:tu

Re: What's in your smoker?
 

:dr

Re: What's in your smoker?
 

In my best George Takei voice, "Oh my!"
I definitely have to try this!

When you "covered the bites in karo syrup and a brown sugar and pepper-heavy rub", did you make sort of a paste and coat the cubes or did you put the dry rub on first and then coat with the syrup.

Re: What's in your smoker?
 

I did the syrup first and then the rub on top of that and then tossed them around to get them all coated as best I could.

The rub was just your basic brown sugar, white sugar, black pepper, salt, chili powder, garlic powder, onion powder, and a little cayenne pepper. I want to add more cayenne next time and am going to crack black pepper on top of them.

I let them stew in their own juices when they went back on the smoker and also want to experiment with 1) holding the cubes on a cookie rack up above the grease they give off and 2) cooking them in their juice but at a higher temperature to try to make them even a little more candy-like.

Re: What's in your smoker?
 

:dr

Re: What's in your smoker?
 

3 degrees and I'm smoking two pork butts for a work party. New electric smoker is holding temp steady as a rock though.

http://i262.photobucket.com/albums/i...pscanwhh3t.jpg

Re: What's in your smoker?
 

Forgot to post our Christmas dinner. Had to get some brisket going cause ain't no place down here know how to cook it


https://c7.staticflickr.com/1/389/31...f5954d33_b.jpg

Re: What's in your smoker?
 

Good Lord that's beautiful! I can taste it.

Re: What's in your smoker?
 

Cooked around 90 pounds of yard bird for the archery club workday today, fed about 30 people. Not much left for leftovers though ;)

Some girls grow up with fairy wands, mine grew up with a flamethrower

http://oldchurchbbq.com/sharedpictur...kday%20001.jpg

Over the years Boo has helped me clean and prep food for the smoker and has helped me while I cooked the food, then helped clean up. Today, she prepped the smoker, fired it off, loaded it, controlled the temperature, and pulled the food when it was done. Today she has officially graduated from Executive Sous Chief to Jr Pitmaster!

http://oldchurchbbq.com/sharedpictur...kday%20002.jpg

Re: What's in your smoker?
 

Great photos. Boo is so tall! Good job teaching her the smokey art! :cl

Re: What's in your smoker?
 

18 hr smoke on 14 lb packer brisket. Point fully separated for burnt ends. https://uploads.tapatalk-cdn.com/201...ef473fb48a.jpghttps://uploads.tapatalk-cdn.com/201...ee7e62d324.jpghttps://uploads.tapatalk-cdn.com/201...00812c7c47.jpghttps://uploads.tapatalk-cdn.com/201...3ccf6512ac.jpghttps://uploads.tapatalk-cdn.com/201...39f30f0160.jpg

Re: What's in your smoker?
 

Oh yeah.......:dr

Re: What's in your smoker?
 

Today I re-seasoned the old smoke house. I have a mess of sausage to grind and stuff, and a sweet pork belly that is begging me to turn it into bacon.

http://oldchurchbbq.com/sharedpictur...1087102949.jpg

I am not usually a big gas-fire smoker guy preferring to use my log burner Lang, but for a low temp smoke for sausage and bacon (around 150*), gas is much easier to control.

http://oldchurchbbq.com/sharedpictur...1087102710.jpg

Seasoning time doesn't have to suck! Ribs for dinner :)

http://oldchurchbbq.com/sharedpictur...1087102243.jpg

I thought that since dad originally got me this smoker, this cigar seemed appropriate...miss ya dad!

Re: What's in your smoker?
 

Where do you guys get your meats? I have a local butcher that I really like and support but his prices are reflective of his good practices. Anyone use online suppliers? What do you recommend/like?

Re: What's in your smoker?
 

Mostly local farmers when I can. I'd rather pay the higher prices for better quality.

Re: What's in your smoker?
 

Been using the Traeger like a mad man. Nothing crazy, just easy dinner stuff. In the last week did a tri-tip, some thick cut pork chops and some chicken breasts.

Re: What's in your smoker?
 

:tpd:

Re: What's in your smoker?
 

That's kind of what I figured. Thanks for the replies. Here's an easy rack of baby backs I smoked over hickory last night. Used a new rub mix and a new homemade sauce. Turned out very good.
http://rs262.pbsrc.com/albums/ii91/d...h=480&fit=clip

Re: What's in your smoker?
 

Looks delicious, Pete.