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

rinkrat said:
I got the small traeger and it's perfect for the 2 of us, in fact I always have plenty of leftovers.

I got an 8 lb. butt and injected it with this

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

rubbed it with yellow mustard and Byron's Butt Rub. Gonna smoke it tomorrow! First time injecting pulled pork so I can't wait. The chicken has been incredible, so moist and flavorful.
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Im thinking about doing my first bone in shoulder this sunday. Let me know how that injection works.
 
notbob said:
Check the markets as well. Everybody sell that stuff now. Although it will probably cost a few bucks more
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if by markets, you mean Ralph's? then no, the one I frequent doesn't have them.

unless they stock it somewhere else in the store rather than next to the bags of charcoals and such, which by then would be a huge stupid cluster****.
 
Finally did the tri-tip yesterday. Dry rub with the adams reserve. Smoked for 4 hrs while I was in school. Foiled it for 45 min @ 350 with a water bath. tri-tip was pretty good for 1st time. had almost a 1/4in smoke ring. Pork loin next?
 
kingnut said:
Finally did the tri-tip yesterday. Dry rub with the adams reserve. Smoked for 4 hrs while I was in school. Foiled it for 45 min @ 350 with a water bath. tri-tip was pretty good for 1st time. had almost a 1/4in smoke ring. Pork loin next?
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What internal temp did you take it to?
 
notbob said:
What internal temp did you take it to?
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was too high, wanted to stop at 130, but when temp on my probe past it, i took it out pronto. i just got the new maverick which i will be using from now on. ill post a pic later tonight.
 
I have a very guilty confession to make. my wife bought a pre-made harris ranch pot roast and microwaved it for the kids. I had the leftovers and really liked it. probably because it was salty as me after a 1.5 hour skate in my goalie gear.

hahaha.
 
Kubrick said:
Oven cooked ribs with dry rub

I found this recipe online and I'm definitely going to give it a shot but I'm wondering if anyone here has a tried-and-true dry rub recipe.
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That rub looks like it'll be on the spicy/savory side with the chili powder, cayenne, paprika, and cumin, which is fine if that's what you're going for.

My rub has taken a life of it's own as I keep adding things and changing it as it gets low. Basically it's something along these lines:

1/4 cup brown sugar
1/4 cup smoked paprika
3 tablespoons black pepper (smoked if you can get it)
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
2 teaspoons mustard
1 teaspoon cumin
 
My 8+ lb pork shoulder has been on for about 4 hours. I had it in the fridge overnight my own marinade then took it out this morning to braise it in a hot iron skillet. Thin end is at 150 f right now, but the middle is still at 135 or so. I wish I knew how to post a picture, as it has a great bark on it right now. My neighbor to the east has already called me wanting to know when it will be ready. Used a mustard base on it when I put it in and I am mopping it with apple cider brown sugar and EVOO mix.
 
Salty Dog said:
That rub looks like it'll be on the spicy/savory side with the chili powder, cayenne, paprika, and cumin, which is fine if that's what you're going for.

My rub has taken a life of it's own as I keep adding things and changing it as it gets low. Basically it's something along these lines:

1/4 cup brown sugar
1/4 cup smoked paprika
3 tablespoons black pepper (smoked if you can get it)
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
2 teaspoons mustard
1 teaspoon cumin
Click to expand...

This sounds very promising.

What would you rate this rub on a 1-10 Sweetness Scale? 1 being no sweetness and 10 being the average store bought BBQ sauce.
 
Kubrick said:
This sounds very promising.

What would you rate this rub on a 1-10 Sweetness Scale? 1 being no sweetness and 10 being the average store bought BBQ sauce.
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Probably a 6 since it is equal parts brown sugar and paprika. You can lower the brown sugar if you don't want sweet. I like using the smoked paprika, smoked salt, and smoked black pepper to give it a smokey-sweet flavor. If I was making it just for myself and didn't have to feed the rest of the family I'd add some heat to it with chili powder.
 
Ohhhhhh, I'm dying. Took it off after 5 hours, foil wrapped it and poured the mop over the top. Smoked it for two more hours, took it off and let it rest for an hour. Falling off the bone and I am stuffed. Wife made a vinegar based sauce for "pig sandwitches" and she has had two already. Going to take the bone and do some white beans tomorrow
 
I use no recipe but do it all by taste...I use a base of Cumin, Brown Sugar, Onion powder, Garlic Powder, and Black Pepper. After that...I literally go through the spice cubbard and pour any spice thats below 1/5 left of the bottle into the rub. I literally does this once every 6 months and just keep reusing the same bag of dry rub. Works nicely on a number of levels.
 
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
 
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