What's in your smoker tonight?

[mowin]

48 minutes ago, johnplav said:

Smoked it right on the grill at 250 until the temp got to 160.  Then I put it in the foil pan, sealed off with foil until it hit 204.  I drained all the liquid and I’ll skim the fat and add the juice back into the pork after I pull it. 

That's also how I normally do them.  I've read some don't wrap.  They say they bark is just so much better. 

[Otto]

16 minutes ago, mowin said:

That's also how I normally do them.  I've read some don't wrap.  They say they bark is just so much better. 

 A good bark and smoke ring is a sign of excellent smoking!  Unless it is a real lean cut of meat, like venison, I would leave it unwrapped.  Although I have smoked venison unwrapped and it was plenty juicy,  Proper temp is key.

[SpacemanSpiff]

Using butcher paper helps keeps bark intact, while foil tends to be softer texture. 

[johnplav]

I used butcher paper for brisket and it worked great.  Pork butt is really forgiving and foil speeds up the process.  

[mowin]

This is one reason why I LOVE my pellet smoker. 

18# of pork butts.. Seasoned with SPOG this morning. 

Went to bed at 9pm.  Alarm set for midnight. Butts going on for stepbrats college grad party tomorrow at 2pm.   I'll wrap at in the morning around 6am. Take them off when the IT reaches 201 or the bone pulls freely. Wrap in towels and into a cooler until I'm ready to pull them for the party.    

Was thinking about go unwrapped the entire time, but why fool with succuss.  

Back in bed by 12:20....

Edited September 12, 2020 by mowin

[518BowSlayer]

smoked all this earlier in the week. Chili Garlic Lime Moose Jerky, Bacon Cheddar Moose Snack Sticks, and Moose Summer Sausage. All came out fantastic!!!

[Chef]

Korean BBQ seasoned brisket about to go in... marinated over night in a sesame soy based marinade, dried this morning and rubbed in Korean hot pepper paste. Also going to smoke and then dry a bunch of jalapeños from my garden today








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[SpacemanSpiff]

Got these bad boys on the smoker. 

[SpacemanSpiff]

Nothing fancy today, wrapped in foil with no additions. 

[johnplav]

Couple fat chicken

 

[Arcade Hunter]

Turkey breast here!

[crappyice]

Some pork butts and a few jalapeño poppers swam in some pecan smoke today


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[Bolt action]

Smoked that pheasant from yesterday. Brined it overnight in a simple brine with a splash of maple.. wrapped it bacon today and smoked for 3 hours, give or take. Before and after pics.. oh yeah, and I think I spatchcocked it upside down..

[crappyice]

Smoked that pheasant from yesterday. Brined it overnight in a simple brine with a splash of maple.. wrapped it bacon today and smoked for 3 hours, give or take. Before and after pics.. oh yeah, and I think I spatchcocked it upside down..

Looks good..spatchcock usually means cutting out the backbone to flatten everything but your method seemed to work!!!


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[johnplav]

Three racks of babyback ribs, ready to go on the smoker tomorrow 

[johnplav]

Here we go...

[johnplav]

 Baby back ribs with apple cider + bourbon BBQ sauce 

Edited October 26, 2020 by johnplav

[johnplav]

My father-in-law congratulated me with a case of beer and a chunk of beef.  How do I cook it??  I’m thinking like prime rib.  Hot first, then low and slow.  It’s a 3lb bone in rib roast.  I’m gonna do 10 min at 450 then turn it down to... ?? 
 

Edited November 8, 2020 by johnplav

[Otto]

@johnplav That looks awesome!  You are already 2 hours in, but drop to 300 and get internal temp to 125, let rest ten minutes and enjoy every bite.  If you use A1 I am coming over to take it away from you!  

Edited November 8, 2020 by Otto

[johnplav]

7 minutes ago, Otto said:

@johnplav That looks awesome!  You are already 2 hours in, but drop to 300 and get internal temp to 125, let rest ten minutes and enjoy every bite.  If you use A1 I am coming over to take it away from you!  

Close!  I cooked at 225 until it hit 120.  Took it off to rest while the baked potatoes finished.  It’s on high heat quick, then it’s dinner time. 

Edited November 8, 2020 by johnplav

[johnplav]

Venison bacon experiment... 

I took the flanks? (Strips of meat connecting back legs to abdomen) from my buck which had a decent amount of meat layered with fat. I rubbed them with tender quick, brown sugar, garlic powder and black pepper.  Then I threw them in the fridge.  Today is 13 days later, and they’re on the smoker.  We’ll see what happens!  Oh and I threw on some real bacon too. 

[johnplav]

Success!  Overly salty, but great flavor and texture. 

[mowin]

Looks good.  I don't use TQ because it's so salty. Easy to regulate the salt with cure #1. 

You can also soak the hunk of meat for a hr or so in cold water to remove some of the salt. 

[johnplav]

4 hours ago, mowin said:

Looks good.  I don't use TQ because it's so salty. Easy to regulate the salt with cure #1. 

You can also soak the hunk of meat for a hr or so in cold water to remove some of the salt. 

Yea I should’ve rinsed it after a week.  Instead I waited until I had time to smoke it, which was 13 days.  Still happily surprised with results. 

[mowin]

Making a batch of Vestrami. Used all 6 roasts from the hinds.  

14 day soak started.