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

WingHater said:
What kind of vac-sealer do you use? I want to get one shortly but don't know anything about the different brands.
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Bought it at Costco...FoodSaver I think. Works great. Meat has to cool before sealing, otherwise it just sucks juices right out. Also, have to be careful of sharp bones when vac-sealing chicken and ribs as they often puncture during the process.
 
I've been cooler-holding since day one with shoulder and brisket. Add a little stock to it just before closing up the foil and it'll be soaked right in by the time you serve. Awesome.
 
Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.
 
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vac sealing is one option, but like FBJ said, with bones sticking out that can puncture, another option is to do it the old school way.

fill a big bowl or a 5 gal bucket up with water, put the meat in a large zip lock bag, push the bag deep into the water just until the edge of the zip is level with the water. squeeze the bottom of the bag to push any pocket of air up and out then continue onward up until the bag is just about free of air. carefully press the zip across and you're set. pull the bag out of the sink, bowl or whatever and you'll have a nice looking vacuumed bag.
 
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rinkrat said:
Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.
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gotta love watching for The Stall. I plan on doing the butt tomorrow as well. got all day. alllllll day.
 
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The Damn Stall
 
My beer can chicken was awesome. It brined for almost two days in the fridge. Ribs have about 30 mins left to go. Mmmmmm, can't wait
 
BeerMan said:
for brine, I used salt, sugar, apple juice and water. I also threw something in there but I forgot what. it was 11pm last night. however, I didn't have enough salt so whatever I threw in there certainly contained some enough to make the 1 cup threshold.
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I remember now what seasoning I used. Lawry's. funny thing is it clicked in my mind as I came across it in the pantry while looking for a spice to use for the rub on the pork butt.
 
Orchard Supply is closing a bunch of stores. Might be a good idea to check em out for some deals. The one by me is still too expensive but hopefully in a few weeks there will be some good deals.
 
no ****? well, they persuaded me a month ago to sign up for the club deals. besides, the nearest Lowe's is 13 miles away, and some of the employees there suck.
 
BeerMan said:
2 days? did you get the Big Bird?

what kind of brine did you make?
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Some kosher salt, Lawry's, pepper corns, Spike, garlic salt, beer can chicken seasoning from Weber, Montreal Chicken seasoning, red pepper flakes and hot water. I let the hot water soak the seasoning until it's cool, then dunk the chicken then into the fridge for at least 36 hours. Turn it over ever 12 hours, then pat it dry and put it on the Q. Usually about 90 mins depending on the size of the bird. Let it rest for 30 mins. Watch out for the temp. I use the two outside or middle burners at the low setting.
 
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