What's in your smoker?

[kydsid]

Got the smoker ready and rolling. Let the 4th of July BBQ commence

[Chainsaw13]

Watched a video recently for a butterflied pulled pork butt. Increases the amount of seasoning and bark. Going to try it this Friday.

[T.G]

Originally Posted by Chainsaw13

Watched a video recently for a butterflied pulled pork butt. Increases the amount of seasoning and bark. Going to try it this Friday.

I do something similar all the time. I cut the butt into 2-3" chunks. You do have to watch for it drying out more quickly (unsurprisingly), but other than that it works well.

[Chainsaw13]

Originally Posted by T.G

I do something similar all the time. I cut the butt into 2-3" chunks. You do have to watch for it drying out more quickly (unsurprisingly), but other than that it works well.

The vid I watched, Hey Grill Hey, she thought the same might happen with the butterfly. But it came out still nice and moist. She did foil wrap for the last couple hours.

[T.G]

Originally Posted by Chainsaw13

The vid I watched, Hey Grill Hey, she thought the same might happen with the butterfly. But it came out still nice and moist. She did foil wrap for the last couple hours.

I just watched one of her videos, it fits your decription. Looks good.

I think the difference here is that she was butterflying and I'm cutting into big cubes/chunks with more surface area per weigh. That alone could do it. My cook temps vary, if I'm in a rusn, they could go 325-365. Hers was more textbook at 275. I foil too, but less scientific on the temp & time.

Like to hear how it turns out for you.

[Chainsaw13]

Just pulled off the smoker. Smells amazing! Didn’t get as dark of bark as I expected, but could be due to many factors (ambient temp, pellet smoker, pellets used). Letting it rest and cool down before pulling. Took about 6-7 hours. Ran at 225° for ~5 hours, high smoke. Then foiled once it pushed thru the stall, increased temp to 275°. Glazed at 198° IT, for another 20 minutes to tack up.

[Porch Dweller]

Looks damned good!

[Chainsaw13]

Originally Posted by Porch Dweller

Looks damned good!

Thanks. Probably the best pulled pork I’ve made. Definitely in recent memory. The glaze almost gives it a cherry taste, not maple/bourbon.

[T.G]

Originally Posted by Chainsaw13

The glaze almost gives it a cherry taste, not maple/bourbon.

Interesting. I don't work with glazes much, and I typically serve dry with wet on the side but going to have to try that.

BTW, do you remember how long ago it was you posted the W00t sale for the Champ Chef pellet grills that we both bought?

[Black Coral]

Two pork belly in smoker. Doing pork belly burnt ends for coffee and cigars at the shop tomorrow

Have my own rub on them for the smoke then I will cut and add land o lakes butter and blues hog on one and blues hog champion and Kerry gold butter on the other

Going to see the difference


One of the other guys at the shop is bringing tortillas and the rest of the items to make burritos if they don’t just want the burnt ends.


Finishing breakfast off with chocolate cupcakes

Happy holiday breakfast

[Chainsaw13]

Originally Posted by T.G

Interesting. I don't work with glazes much, and I typically serve dry with wet on the side but going to have to try that.

BTW, do you remember how long ago it was you posted the W00t sale for the Champ Chef pellet grills that we both bought?

I forgot you bought one too. May 4th, 2015. Had to look it up in my history. Still going strong. Is yours still working?

[T.G]

Originally Posted by Chainsaw13

I forgot you bought one too. May 4th, 2015. Had to look it up in my history. Still going strong. Is yours still working?

8-1/2 years... time flies.

Mine is still running, on its second controller. I wore out the first one. Lol. Curreny moving it to ready reserve though. I liked the features on the new-ish Gen 2 units with the programmable controller, ash cleanout & sliding flame diffuser baffle, etc. Found the "slide & grill" 24 at Dicks sporting goods on sale for $415 (reg $699) so I grabbed a new one

[Chainsaw13]

Originally Posted by T.G

8-1/2 years... time flies.

Mine is still running, on its second controller. I wore out the first one. Lol. Curreny moving it to ready reserve though. I liked the features on the new-ish Gen 2 units with the programmable controller, ash cleanout & sliding flame diffuser baffle, etc. Found the "slide & grill" 24 at Dicks sporting goods on sale for $415 (reg $699) so I grabbed a new one

I haven’t used mine enough to wear out the controller. 6-8 cooks a year. I almost replaced it with a Yoder YS640 a few years back. But decided to quit my job instead. Lol! Those Gen 2 units are nice, sounds like you snagged a good one. Tried talking my friend into one, but he’s always motivated by price first. I think he bought a Nexrill smoker.

[T.G]

I run mine a lot. Besides 2-3 bbq cooks a week i basically run it in place of my kitchen oven. Pellets are way cheaper than electricity where I live. The controller electronics are still fine, I just wore most of the detents out of the dial selector. So it would fall after you set it. Most of the time ot would end up between temps and not run and cause a burn back through the auger tube.

My brother has a Yoder. They are nice.

[Chainsaw13]

Originally Posted by T.G

I run mine a lot. Besides 2-3 bbq cooks a week i basically run it in place of my kitchen oven. Pellets are way cheaper than electricity where I live. The controller electronics are still fine, I just wore most of the detents out of the dial selector. So it would fall after you set it. Most of the time ot would end up between temps and not run and cause a burn back through the auger tube.

My brother has a Yoder. They are nice.

Dang, 2-3 times a week. Nice. Did you do any mods to your smoker? Looking to get more smoke flavor if possible. I know you can always do a smoke tube, but wondering if something like a gasket on the lid would be worth it.

[Steve]

Smoking a chuck roast for Pulled Beef Sammies...

[Chainsaw13]

Got a simple pork loin, seasoned with Cowtown Sweet Squeal rub, on the pellet smoker. Taking to 145° internal.

[Porch Dweller]

I grabbed a giant chuck roast last weekend because Steph's going out of town tomorrow. When Steph's away, the spicy foods come out. I smoked half of it this morning at high heat, 350-400F, for about an hour and a half. I had rubbed it with chile powder, SPGP, and chile-lime rub. It's in the fridge now. In the morning it gets diced up for a Chili Colorado.

The other half got rubbed with SPGP, a bit of cumin, and some Aw $h!t rub (never heard of this until my FIL got me some for Xmas. It's good stuff, kind of a spicy southwestern rub). It went at 250-275F until it hit 160F internal. Then into an aluminum pan with a braising liquid made from beef stock, guajillo chiles, home made jalapeno hot sauce, cumin, oregano, and lime juice. Double-foiled and back onto the smoker. I'm going to let it go for another four or five hours until it shreds easily. Then I've got some barbacoa to munch on for days.

[Chainsaw13]

Both sound delicious James.

[icehog3]

Jelly, James!