What's in your smoker tonight?

[mlammerhirt]

Those look unreal! Well done on Fathers Day!

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[johnplav]

Guess who’s having pulled pork for the next few days... 

 

[Robhuntandfish]

Not killing it like @johnplav but just dropped a chicken in the smoker. 

[2012_taco]

Did a couple of back straps stuffed with hot Italian sausage and smoked to 160°. Man these are good!!

[johnplav]

Not a bad way to spend the night...

 

[johnplav]

What’s in your smoker this morning?

Pork!

 

Edited June 27, 2020 by johnplav

[2012_taco]

Those look great John!

[Lawdwaz]

You guys must have iron stomachs to eat that stuff.......lucky for you!

[crappyice]

Asking for a friend....
Looking to “cheat” the 10-16 hour pulled pork process and don’t know if the 3-2-1 process will fly with pork shoulders.
3 hours exposed to a hottish smoke (275)
2 hours at same temp but butts are wrapped in foil or parchment
1 final hour unwrapped (and then let rest for 20 or so).

I like this guy and use his rubs when not using Bionic’s!
https://barbecuebible.com/2017/11/07/3-2-1-method-pulled-pork/

Anyone have any experience with this process for pork shoulders- I am
Nervous that they will be too large - prob 6-8 pounds.

Air fryers and insta pots need not apply but would be willing to hear about a crock pot or oven roasting technique after some smoking.

Could steps be started the day/night before and resumed the following day?


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[Marion]

Asking for a friend....
Looking to “cheat” the 10-16 hour pulled pork process and don’t know if the 3-2-1 process will fly with pork shoulders.
3 hours exposed to a hottish smoke (275)
2 hours at same temp but butts are wrapped in foil or parchment
1 final hour unwrapped (and then let rest for 20 or so).

I like this guy and use his rubs when not using Bionic’s!
https://barbecuebible.com/2017/11/07/3-2-1-method-pulled-pork/

Anyone have any experience with this process for pork shoulders- I am
Nervous that they will be too large - prob 6-8 pounds.

Air fryers and insta pots need not apply but would be willing to hear about a crock pot or oven roasting technique after some smoking.

Could steps be started the day/night before and resumed the following day?


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For crock pot pulled pork. One to two pork tenderloins. Cover with sweet baby Ray's bottle. Cook on low for all day. Pull apart and enjoy at dinner on a delicious roll.

#LessOverzealousMods #WeWantANewMod

[SpacemanSpiff]

The problem with pulled pork in a crockpot is you have no nice bark on the outside of the meat. Thats the best part. 

[crappyice]

For crock pot pulled pork. One to two pork tenderloins. Cover with sweet baby Ray's bottle. Cook on low for all day. Pull apart and enjoy at dinner on a delicious roll.

#LessOverzealousMods #WeWantANewMod

For shame!! You are a Jerk master and you recommend that?!! If anything you should be admonishing me for even asking,

I have done that(with homemade sauce to make it palatable) in the winter but it is nowhere near actual smoked pulled pork.


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[Marion]

For shame!! You are a Jerk master and you recommend that?!! If anything you should be admonishing me for even asking,

I have done that(with homemade sauce to make it palatable) in the winter but it is nowhere near actual smoked pulled pork.


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Well I don't have a smoker. So it's my next best option

#LessOverzealousMods #WeWantANewMod

[SpacemanSpiff]

It will pull easier and have a better flavor if you sear before putting in the crockpot. That goes for any meat. On the grill is best if possible 

[Marion]

It will pull easier and have a better flavor if you sear before putting in the crockpot. That goes for any meat. On the grill is best if possible 

Oooo I'm gonna have to try that!

#LessOverzealousMods #WeWantANewMod

[2012_taco]

It's going to smell great for the 4th!

[squirrelwhisperer]

On 6/26/2020 at 10:39 PM, johnplav said:

Not a bad way to spend the night...

 

Is that the Traeger 22? I really want one of these but I was told to get the larger size. Do you ever find you need more grill area? What kind of pellets do you prefer?

Thanks in advance for the help.

[MPHunter]

On 6/30/2020 at 3:56 PM, crappyice said:

Asking for a friend....
Looking to “cheat” the 10-16 hour pulled pork process and don’t know if the 3-2-1 process will fly with pork shoulders.
3 hours exposed to a hottish smoke (275)
2 hours at same temp but butts are wrapped in foil or parchment
1 final hour unwrapped (and then let rest for 20 or so).

I like this guy and use his rubs when not using Bionic’s!
https://barbecuebible.com/2017/11/07/3-2-1-method-pulled-pork/

Anyone have any experience with this process for pork shoulders- I am
Nervous that they will be too large - prob 6-8 pounds.

Air fryers and insta pots need not apply but would be willing to hear about a crock pot or oven roasting technique after some smoking.

Could steps be started the day/night before and resumed the following day?


Sent from my iPhone using Tapatalk

I don't think the 3-2-1 method will get it there for a pork shoulder. You need to get it to an internal temperature temp of 195 - 200 degrees. If you're looking to cheat, I would hit it with heavy smoke for 2-3 hours at around 250 degrees on the smoker then into a Dutch oven with a beer and into the oven at 325 for another 2-3 hours. During the winter I do pork shoulders in the oven and they are usually done in 4-5 hours.

[johnplav]

30 minutes ago, squirrelwhisperer said:

Is that the Traeger 22? I really want one of these but I was told to get the larger size. Do you ever find you need more grill area? What kind of pellets do you prefer?

Thanks in advance for the help.

Yea, my wife just surprised me with it for fathers day.  She consulted my buddy who has a big traeger.  They decided that size was fine since I wouldn't be replacing my other grills, only using it for smoking.   Plus if I ever wanted to smoke something huge, I could just use his.  I've only used it a few times, but there was more than enough room to do two 6lb pork butts the other day.  Costco has 33lb bags of maple, hickory and cherry blend.  I'm starting with those.  I've been impressed so far.  It does a great job of keeping temp. 

[johnplav]

For size reference on the 22... here’s A couple dozen chicken wings from Fathers Day.  You can also put in a smaller top rack to increase space. 

[SpacemanSpiff]

Got a can chicken goin on the masterbuilt. Using applewood of course. I decided on a can of root beer for the first time. Will report back with my findings. 

[SpacemanSpiff]

Chicken was FANTASTIC.  It was brined in sugar , salt, garlic, and soy sauce overnight. One of the best ive had. Skin was perfectly tender, very happy with the results.  

[2012_taco]

2-8.5 lb pork butts and a dozen wings to fill the smoker!

[mowin]

The 250 gal RF stick burner is coming out of hibernation tomorrow. 

Not even close to being full, but I need some smoke therapy.  

1- 12 lb pork butt.  1- 13 lb brisket.  Some baked beans, and mac-n-cheese.  

I'll post up some pics tomorrow once I get her fired up. 

[mowin]

Got the brisket seasoned with a blend of "special shit" and " bullshit". Little brown sugar added to the mix. 

Pork butt has SPOG.