Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

I definitely believe pork ribs benefit from the high-humidity of being wrapped. The only problem I have with the 2-2-1 method is the last hour doesn't give quite enough time for a nice bark to build up. I like my baby backs without sauce, Memphis-style.
 
The biggest change was a brand new smoker. The other one smoked way too hot so you were basically grilling or had to adjust temp like a madman. This one actually achieves the dialed in temperature. What a concept.

Doing pulled pork again today with a small boneless shoulder cut. Love my Traeger!

If anyone is shopping for one, they are having a "special event" at various Costco locations and you can get $100 off. They also threw in a free cover ($45 value) and some rubs. I added the digital temp mod and also have the pimp chrome upgrade on the way from a sale on Traeger.com.

http://www.costco.com/traeger-schedule.html?srchKeyword=traegergrills44&ddkey=http:CatalogSearch
 
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rinkrat said:
Anyone have a ThermaPen? I'm waiting for a sale and I might have to pop for one.
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I have it, and absolutely love it. Very accurate, very quick, and it takes some abuse too. I wasted a lot of money on cheaper units by CDN, and I have never regretted spending the extra money on a ThermaPen
 
you know your ribs are ready when you pick it up in the middle with a pair of tongs and the slab bends down almost 90 degrees. it may or may not split at the bend but it should be ready there.

another thing to look for is the meat to start shrinking back from the ends of the bones.
 
When I picked up my ribs the other day they broke right in half.

Got a whole chicken in the brine for later today.
 
I love love love my Thermapen. Just got it earlier this month and have been using it for pretty much everything. worth the money for sure!
 
rinkrat said:
The biggest change was a brand new smoker. The other one smoked way too hot so you were basically grilling or had to adjust temp like a madman. This one actually achieves the dialed in temperature. What a concept.

Doing pulled pork again today with a small boneless shoulder cut. Love my Traeger!

If anyone is shopping for one, they are having a "special event" at various Costco locations and you can get $100 off. They also threw in a free cover ($45 value) and some rubs. I added the digital temp mod and also have the pimp chrome upgrade on the way from a sale on Traeger.com.

Traeger Wood Pellet Grills Schedule
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hmm the thought of combining my smoker and my grill would be very, very nice...the only question I have is it "grills" at highest setting using convection, right? there is no heat source directly under the food?
 
No, it won't sear, but it's great for going from smoking to finishing off ribs, chicken, etc. at 350 or whatever.
 
Holy ****! The brine and the rub combined to make a salt nightmare. At least the breasts and thighs survived. Time to adjust my additives.
 
Well at least I have a starting point on a few of these things. I think I can tune them in pretty quick.
 
BeerMan said:
when leftwngr mentioned putting the stuff in the cooler, he is spot on.

Holding Barbecue Meat In A Cooler -- Naked Whiz Ceramic Charcoal Cooking
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Most definitely, however when it comes to butts, and an oven is available, why not improve upon the final outcome. I use the cooler method when I have to cook at home and travel. If I had cooked a brisket or anything but a butt, I would rest it the same way, wrapped up
tight. Butts just get better and better with low heat and moisture though..just my two cents..
 
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Pimped out the smoker with chrome accents!
 
I think someone has an addiction.

Then again i just bought charcoal baskets, parafin starters, fake thermapen, rib rack...
 
RinkRat has caught the bug! I am currently in the design stage of an offset wood burning barrel smoker, the WSM is great for butts, turkeys, briskets and BCC, but ribs need more room. Though about buying a second one, and stacking them, but just want to build something new anyway.
 
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