What's in your smoker? - Page 211

Chainsaw13 · 10-23-2013, 01:17 PM

That's always an issue for me too when cooking multiple pieces of different sizes.

Smokin Gator · 10-24-2013, 04:14 AM

I'd hit that!!! Good job brother

Quote:

Originally Posted by 357

2nd to last removed

Same one, just opened up

A little more

And pulled,

The one pulled last was a bit dry but we mixed it with the others that were plenty juicy. If it was the only one I did, then sauce would be mandatory. Flavor is fantastic. The first meal I ate, I sauced with one of my favorite commercial brands and it was good. The next time I went sauce free and it tasted even better. The sauce hides the amazing flavor of that bark. I need to find/develop a "finishing sauce" that is thinner and not so overpowering.

pnoon · 10-24-2013, 06:42 AM

Quote:

Originally Posted by pnoon

I've used two online vendors for casing. But a local butcher would work, too.
Here is one http://www.makincasing.com/x/home.php
I can't remember the other but both are good quality. I'll try an remember to check the other when I get home and post here.

I have a "sweet rub" for pork that I like on smoked butt/shoulder. I'll post that one up, too

Here is the other vendor I've bought casing from.
http://www.meatprocessingproducts.com/

I still need to get that rub recipe posted for you

Steve · 10-24-2013, 10:08 AM

Quote:

Originally Posted by Chainsaw13

I leave the fat cap on, and up in the smoker. Helps baste the pork as it renders. Yes, you will loose some bark, if you remove it before pulling. Kinda surprised even without the fat cap, the pork was dry as there's usually plenty of intramuscular fat in a typical butt. Could be you got one with a bit less than normal.

This.

I trim the fat to be somewhat constant butt to butt. I also will rotate butts if some of them are smaller or larger than the rest.

357 · 10-24-2013, 12:02 PM

Thanks guys. Bob/Steve, I will go fat cap up and mostly if not completely left in tact next time. I appreciate the advice.

Thanks for the kudos Brent. It means something coming from someone serious about their BBQ, like yourself.

Peter, I will check out that link. Plus, I'm probably not going to smoke any meat in the immediate future so no hurry. I'm still eating pulled pork for lunch everyday. Supposed to have some friends over for dinner tomorrow and use it for the meal. We should still have lots left over ever after that. ;dr

Although, I get paid tomorrow and the buy one get one sale runs through 10/27. Need to check back in and see if they have more, just in case.

Chainsaw13 · 10-24-2013, 12:26 PM

Mike, another source for sausage making stuff is Butcher & Packer. Lucky for us, they're located on 14 Mile east of John R.

357 · 10-24-2013, 12:47 PM

Quote:

Originally Posted by Chainsaw13

Mike, another source for sausage making stuff is Butcher & Packer. Lucky for us, they're located on 14 Mile east of John R.

That's only a mile from where I work. Definitely like to check it out.

kydsid · 10-24-2013, 01:00 PM

Quote:

Originally Posted by Steve

This.

I trim the fat to be somewhat constant butt to butt. I also will rotate butts if some of them are smaller or larger than the rest.

I used to rotate butts too, then I got married. Your wife must me really forgiving.

pnoon · 10-26-2013, 04:29 PM

Quote:

Originally Posted by pnoon

I have a "sweet rub" for pork that I like on smoked butt/shoulder. I'll post that one up, too

Here it is.

http://www.cigarasylum.com/vb/showthread.php?t=63808

357 · 10-28-2013, 11:48 AM

Thanks Peter. I'll put it to good use.

mahtofire14 · 11-12-2013, 11:18 AM

Pork shoulder going on the smoke. Rubbed with pepper, garlic salt, and brown sugar. Injected with apple juice, salt, sugar and worcestershire.

357 · 11-14-2013, 11:04 AM

Pete, we're going to need some update pics.

MarkinAZ · 11-28-2013, 10:45 AM

I'm expecting to see some good smoked turkey photo's here today

Gotta get the fire prepped and going...

Happy Thanksgiving Everyone...

EricF · 11-28-2013, 11:45 AM

I'll post mine once it's done!

MarkinAZ · 11-28-2013, 12:46 PM

Quote:

Originally Posted by EricF

I'll post mine once it's done!

Turkey in the Weber @1125AM/PST and temp holding fairly steady @ 250*. Using Mesquite wood for the beginning smoke:

T.G · 11-28-2013, 12:48 PM

From yesterday, 18 lbs of pulled pork for a party at the brewery. Also some fire roasted salsa since the other pork photos didn't come out and I was way too busy to take pictures of the smoked brats.

MarkinAZ · 11-28-2013, 12:52 PM

Quote:

Originally Posted by T.G

From yesterday, 18 lbs of pulled pork for a party at the brewery. Also some fire roasted salsa since the other pork photos didn't come out and I was way too busy to take pictures of the smoked brats.

...and if I had one dawa for every excuse in this thread, I'd be fairly well off too

Great looking bard on the pork Adam. Hope you all had a good time at the brewry

MarkinAZ · 11-28-2013, 04:02 PM

Quote:

Originally Posted by MarkinCA

Turkey in the Weber @1125AM/PST and temp holding fairly steady @ 250*. Using Mesquite wood for the beginning smoke...

Webers holding nice and steady at a smidge above 225*

MarkinAZ · 11-28-2013, 05:01 PM

A 4 1/2 hr indirect cook between 225* and 250*. Bird is currently wrapped awaiting side dishes to complete...

Porch Dweller · 11-29-2013, 07:39 AM

There was only four of us so I did some Turkey legs on the Weber.

10-23-2013, 01:17 PM	#4201
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? That's always an issue for me too when cooking multiple pieces of different sizes. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

10-24-2013, 12:02 PM	#4205
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? Thanks guys. Bob/Steve, I will go fat cap up and mostly if not completely left in tact next time. I appreciate the advice. Thanks for the kudos Brent. It means something coming from someone serious about their BBQ, like yourself. Peter, I will check out that link. Plus, I'm probably not going to smoke any meat in the immediate future so no hurry. I'm still eating pulled pork for lunch everyday. Supposed to have some friends over for dinner tomorrow and use it for the meal. We should still have lots left over ever after that. ;dr Although, I get paid tomorrow and the buy one get one sale runs through 10/27. Need to check back in and see if they have more, just in case. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

10-24-2013, 12:26 PM	#4206
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? Mike, another source for sausage making stuff is Butcher & Packer. Lucky for us, they're located on 14 Mile east of John R. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

10-28-2013, 11:48 AM	#4210
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? Thanks Peter. I'll put it to good use. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

11-12-2013, 11:18 AM	#4211
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,588 Trading: (16)	Re: What's in your smoker? Pork shoulder going on the smoke. Rubbed with pepper, garlic salt, and brown sugar. Injected with apple juice, salt, sugar and worcestershire. __________________ Saving basements in the Land of 10,000 Lakes.

11-14-2013, 11:04 AM	#4212
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? Pete, we're going to need some update pics. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

11-28-2013, 10:45 AM	#4213
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,220 Trading: (40)	Re: What's in your smoker? I'm expecting to see some good smoked turkey photo's here today Gotta get the fire prepped and going... *Happy Thanksgiving Everyone...* __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8

11-28-2013, 11:45 AM	#4214
EricF Ain't Never Gonna Leave Join Date: Oct 2010 First Name: Eric Location: Miramar, FL Posts: 7,003 Trading: (116)	Re: What's in your smoker? I'll post mine once it's done! __________________ It might taste crummy, but at least it's huge.

11-28-2013, 05:01 PM	#4219
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,220 Trading: (40)	Re: What's in your smoker? A 4 1/2 hr indirect cook between 225* and 250. Bird is currently wrapped awaiting side dishes to complete... __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8*

11-29-2013, 07:39 AM	#4220
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,153 Trading: (24)	Re: What's in your smoker? There was only four of us so I did some Turkey legs on the Weber. __________________ A 1911 in the hand is faster than 911 on the phone

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