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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #1
    Selke Smooth
    notbob's Avatar
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    Default The BBQ/Smokers/Smoked Meats Thread...

    So Food4less has pork shoulder for $1.50lb and i was thinking of spending sunday smoking it. Does anyone have any recipes or suggestions?
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter

  2. #2
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    post rub: keep it on the smoker until you get to about 190-195 internal temp.

    I usually keep the temperature of the smoker around 225 or so. takes about 10 hours for me.

    youtube has a lot of videos, as well.

  3. #3
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    Inject it with whatever you like. I like Jim Beam with butter and garlic. Keep a spray bottle of apple juice handy to keep it moist and to form a nice sweet crust. Be careful to not oversmoke it (believe it or not).

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    So i finally found the website i used last time i smoked ribs. Its a really great website with a ton of info on grilling almost everything.

    BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter

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    oversmoke it - do you mean until it is dry? I've never heard of too much smoke...

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    Quote Originally Posted by bob8880 View Post
    So i finally found the website i used last time i smoked ribs. Its a really great website with a ton of info on grilling almost everything.

    BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers
    Meathead is the Man. And yes, you can "over smoke". I add wood chips at the start, and then every hour-hour fifteen for the first 4 hours. Make sure your water dish does not dry up. Good luck and please post pics.
    Winner, Winner, Chicken Dinner!

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    I don't think I've ever oversmoked something with hickory or cherry, even after 10+ hours. I guess I could understand it with Mesquite - I really dislike that taste.

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    I like fruit wood, or, if I can find it, grape vines. 2 inch or better in diameter on the grape vines.

    I don't know if it is still in print, it used to be available at BBQ Galore. the cookin' cajun' water smoker cook book.

    seems to be available at amazon. Amazon.com: Cook'n Ca'jun water smoker cookbook: Recipes for the water smoker & grill: Sondra Hester: Books
    I'm younger than my tongue, and older than my teeth.

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    Almost there
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  10. #10
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    What sucks is that I can't smoke at my apartment.
    No cigars
    No weed
    No pork

    That's Pasadena for ya

    Good luck to you and your wonderfully smoked chunks of pig

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