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

[BeerMan]

question: where do you hang the smoker probe?

I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).

 

[notbob]

question: where do you hang the smoker probe?

I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).

You dont clip it to the cooking grate? Thats what i do

 

[BeerMan]

You dont clip it to the cooking grate? Thats what i do

I could, but it isn't necessary. the probe enters via the smoke stack and the wire is just long enough to extend it down below the grate.

 

[rinkrat]

On the grate with the clip

 

[rinkrat]

I injected the bird with butter, chicken stock and cajun rub! Gonna smoke it up tomorrow for xmas eve dinner! $1 a lb. for fresh turkey at Costco, couldn't pass it up!

 

[FBJ]

Costco has pre-seasoned tri tip roasts. We did up three of them for the family's Christmas Eve dinner this afternoon on the BGE…and let me tell you, they were freakin' good!!! Smoked at 250 until 115 internal, pulled and foiled, then seared a couple minutes before slicing and serving. PERFECTION. The SantaMaria seasoning they use is good.

Oh and I got a Thermapen for Christmas from wife and daughter. Not soon enough to use it for the tri tip, though.

 

[rinkrat]

My Costco turkey ($1 a lb) $18 just barely fit in the smoker and was amazing. Injected with Cajun rub, butter and stock, rubbed with Cajun spices and cooked directly on the grate. Started with just smoke and slowly turned up the temp till it did a few hours at 325 for crispy skin. Cut it into parts and then sliced the separated breasts against the grain, which was SO much better than cutting it off the whole bird. Pulled the legs and thighs like pulled pork. First time I tried slicing it this way and now I'm doing it every time.

 

[BeerMan]

found this on the interwebs. how come I never got this for Christmas?

 

[rinkrat]

One lb raw almonds
olive oil
1 Tsp Cajun Spices
2 Tsp sugar

30 min @ 300 on the Traeger stirred occasionally one layer

 

[DRGinLBC]

Smoked two Tri Tips for Christmas Eve dinner. Came out fantastic.

Santa brought me a quick read thermo, some BBQ gloves and some Bear Paws Meat Handlers. It's on in 2014.

 

[notbob]

One lb raw almonds
olive oil
1 Tsp Cajun Spices
2 Tsp sugar

30 min @ 300 on the Traeger stirred occasionally one layer

Nice nuts!

 

[BeerMan]

my big fat butt is in Big Bertha

 

[BeerMan]

after 18 hours in the smoker and 6 in the oven on low heat:

 

[notbob]

after 18 hours in the smoker and 6 in the oven on low heat:

Good lord man! How was it?

 

[BeerMan]

a bit dry. after 18 hours I couldn't get it up past 170, even had it wrapped for 5 hours when it hit 160 and the smoker going 300. at 1am I said **** it, took the butt to the oven and left it there in low heat. after 5 hours I woke up and checked that it read 205. took it out, let it sit then went back to bed.

I think I'm done doing anything that takes more than half a day. such a waste of coals for a smoker that leaks like a sieve.

I'm getting some fiberglass rope to plug up the holes soon.

 

[rinkrat]

Last shoulder I did took 24 hours. Thought it would never get done. It was the entire thing, butt and picnic together. Tasted awesome and fed an army of folks.

Doing some beef dino bones today.

 

[BeerMan]

24 hours??? holy schnikies.

 

[FBJ]

Where to get good, fat, meaty (buffalo-sized) chicken wings for the grill?

 

[rinkrat]

I use Bad Byron's Butt Rub and add a little heat (cayenne). 2 hours smoke, 2 hours wrapped with brown sugar, honey, Tiger Sauce and Parkay, apple juice @ 225. Then 1/2 hour with Bone Suckin' bbq sauce directly on the grill.

Something like this but no agave, laying it meat side down with tight wrap and a little apple juice

 

[Kubrick]

I make my own with no measurements
Brown sugar
Pepper
Sea salt
Lawry's
Onion powder
Fresh garlic

I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat