What's in your smoker tonight?

[REDNECK4LIFE32]

1 hour ago, mowin said:

Love smoked pork chops.   So good.

Yours look spot on.  

Thanks first try nailed it nice and juicy went from recommended smoke time minus 25 degrees worked out great at 2 hrs

[REDNECK4LIFE32]

1 hour ago, turkeyfeathers said:

Think you aced it. Looking good !


Sent from my iPhone using Tapatalk

Thanks tried it at a lower temp of 225 for 2hrs then the grill. Turned out great thanks for the advice. Nice and moist.

[aboa13]

Ribs in the smoker. First ever attempt. Wish me luck.


Sent from my iPhone using Tapatalk

[turkeyfeathers]

28 minutes ago, aboa13 said:

Ribs in the smoker. First ever attempt. Wish me luck.


Sent from my iPhone using Tapatalk

3-2-1 method ? 

[aboa13]

3-2-1 method ? 

Yes. Seems to be the the way to go. From what I’ve read.


Sent from my iPhone using Tapatalk

[REDNECK4LIFE32]

Just put a pork loin on the smoker. Rubbed with steak and chops rub and brown sugar and injected with honey praline.Smoking with Apple wood and at 250" for 2 1 \2 hrs.

[aboa13]

Happy with first attempt. Next time more sauce. Little less dry rub. But perfectly cooked.


Sent from my iPhone using Tapatalk

[mowin]

36 minutes ago, aboa13 said:

Happy with first attempt. Next time more sauce. Little less dry rub. But perfectly cooked.


Sent from my iPhone using Tapatalk

I think it's a damm good first attempt. 

Did you add anything when you wrapped?  I add a little brown sugar and honey on top.  A tiny bit of OJ and wrap tightly.  I might add a little sauce the last hr if I think it needs it.  

Try different techniques till you find what you like.  

[aboa13]

I think it's a damm good first attempt. 
Did you add anything when you wrapped?  I add a little brown sugar and honey on top.  A tiny bit of OJ and wrap tightly.  I might add a little sauce the last hr if I think it needs it.  
Try different techniques till you find what you like.  

I used brown sugar honey and apple juice.


Sent from my iPhone using Tapatalk

[mowin]

8 minutes ago, aboa13 said:

I used brown sugar honey and apple juice.


Sent from my iPhone using Tapatalk

I'd eat 'em...

I'm still trying to find or make a rub that I think is perfect.   Lot of good ones out there, and I've mixed up a few different ones I found online,  but there always seems like theres something missing.   

What did you use?

[aboa13]

I'd eat 'em...
I'm still trying to find or make a rub that I think is perfect.   Lot of good ones out there, and I've mixed up a few different ones I found online,  but there always seems like theres something missing.   
What did you use?

Sent from my iPhone using Tapatalk

[mowin]

Thanks.. I'll definitely give it a try.  

[REDNECK4LIFE32]

Pork tenderloin is now testing for 10 minutes. Then ready to eat. Just injected with honey praline again.

[REDNECK4LIFE32]

Throwing in a while chicken with special rub then smoking over hickory. At 250 for 4 hours.

[REDNECK4LIFE32]

Just started tried to add my corona in pic but you can imagine it.

[REDNECK4LIFE32]

After resting and injection of Creole butter. Turned out great.

[REDNECK4LIFE32]

[corydd7]

On 6/24/2018 at 4:38 PM, aboa13 said:

Happy with first attempt. Next time more sauce. Little less dry rub. But perfectly cooked.


Sent from my iPhone using Tapatalk

Do it right and no to little sauce is all you need, helps not drown out the smoke. Ribs look awesome enjoy.

[corydd7]

36 minutes ago, REDNECK4LIFE32 said:

Looks great! What temp did you pull it out at?

[REDNECK4LIFE32]

1 hour ago, corydd7 said:

Looks great! What temp did you pull it out at?

I smoked for almost 5 hrs just to make sure at 250 in smoker. Le g and thigh was 160. Then injected with Creole butter and rest for 15 30 mins turned out very moist. 

[mowin]

Picking up a rack of dino beef ribs Thursday.  Never smoked em before because I could never find a decent rib.  I found a custom butcher in Saratoga area that guaranteed I will get what I'm looking for. Said he will have the entire rib plate for me to choose the cut I want.   Hopefully I'm not disappointed.

I'll probably smoke these on the pellet grill, as I not looking forward to tending a fire for 10 hrs in 90*+ heat. 

[aboa13]

Wings just came off the smoker. First attempt. Awsome.


Sent from my iPhone using Tapatalk

[Fletch]

When I do chickens on the smoker I always do an extra. I clean the carcass and freeze the extra meat and use it for quesadillas, gumbo or soups and it’s great to have that special good smoked chicken for those recipes!


Sent from my iPhone using Tapatalk

[Just Lucky]

Smoked ribs, smoked mac and cheese, with salt potatoes 

[Fletch]

How was the smoked Mac? Did the smoke take? Did you stir a lot during smoke?


Sent from my iPhone using Tapatalk