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What's in your smoker tonight?


Rockspek

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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. 

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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.

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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....

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Edited by mowin
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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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  • 2 weeks later...
  • 3 weeks later...
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..
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Looks good..spatchcock usually means cutting out the backbone to flatten everything but your method seemed to work!!!


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  • 2 weeks later...

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... ?? 
 

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Edited by johnplav
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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. 

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Edited by johnplav
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  • 4 weeks later...

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. 

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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. 

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