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

I wasn't going out today in this heat, but you just changed my mind. Stater Bros has the best meat counter around and I just happen to have some room in my freezer. Expecting my mother-in-law to call me re: tacos very soon
 
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the 3 day weekend is already here if you haven't noticed.

I've got the top round roast in my smoker right now. a brisket and a pork shoulder are on the deck. how about you?
 
Since this thread hasn't been posted upon since Sep, 2016, I thought it was time to bring it back.
Got a pork shoulder in my beer brine waiting to sear and smoke it on Friday.
Headed to the Stapler on both Sat and Sun for the festivities
 
jccawdrey said:
Since this thread hasn't been posted upon since Sep, 2016, I thought it was time to bring it back.
Got a pork shoulder in my beer brine waiting to sear and smoke it on Friday.
Headed to the Stapler on both Sat and Sun for the festivities
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Sounds good

Im thinking of doing some burnt ends for a Superbowl party i am going to
 
I've got an 8 lb pork shoulder going in the smoker right now. started it up after I got home from work at 4pm. it's going to be a long night.
 
Anyone know why the 15lb. brisket I cooked was done in like 6 hours at 250 degrees instead of the usual 12+? I'm just glad I decided to put the probe in to start monitoring the temp at that point or I'd have had a nice lump of charcoal to use for my next grilling session if I had waited nearer the full amount of time before checking to see if it was done. Now I'm afraid if I decide to buy another one and plan on it being done in 6 or 7 hours that it won't even be close and I'm going to get screwed again.
 
VEGASKING said:
Anyone know why the 15lb. brisket I cooked was done in like 6 hours at 250 degrees instead of the usual 12+? I'm just glad I decided to put the probe in to start monitoring the temp at that point or I'd have had a nice lump of charcoal to use for my next grilling session if I had waited nearer the full amount of time before checking to see if it was done. Now I'm afraid if I decide to buy another one and plan on it being done in 6 or 7 hours that it won't even be close and I'm going to get screwed again.
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The last 16lb prime packer i got from costco finished a bit early as well. When was the last time you callibrated your thermometers?
 
Might have been a little smaller but it was a large packer brisket. Electric smoker and the thermometers work fine. It actually turned out pretty good, especially for my first time. 6 hour cook instead of 12+ hours is the difference between having to cook it a day ahead or same day. Obviously same day is optimal to have it hot and fresh. Everything else I've tried has cooked for exactly as long as it was supposed to and then that happened.
 
VEGASKING said:
Might have been a little smaller but it was a large packer brisket. Electric smoker and the thermometers work fine. It actually turned out pretty good, especially for my first time. 6 hour cook instead of 12+ hours is the difference between having to cook it a day ahead or same day. Obviously same day is optimal to have it hot and fresh. Everything else I've tried has cooked for exactly as long as it was supposed to and then that happened.
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Which electric smoker are you using? Im thinking about picking one up finally. I get mixed reviews though when reading about the Traeger ones.
 
FWIW, the built in thermometers are unreliable. it is recommended that you get a digital remote set for better reading. Maverick is a good brand to start with, and cheap. I started with the ET73 before upgrading to Thermoworks Smoke.
 
beedee said:
Which electric smoker are you using? Im thinking about picking one up finally. I get mixed reviews though when reading about the Traeger ones.
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I've got the 30" Masterbuilt. Should go with a 40" if spending a little extra isn't a big deal. The brisket was a tight fit in the 30 but most everything else should fit no problem.


I've got the Maverick ET732. I was using it to monitor the smoker temp.
 
Alright gents, I purchased a Masterbuilt Electric 30 last night, it should be here Thursday. I plan on seasoning it Saturday and then smoking some Bacon Wrapped Jalape?o Poppers and Buffalo Wings for my first smoke that evening.

Time for me to skim through this thread again!
 
Forgot to ask in my previous post, is there a store you guys prefer to buy the different powders to make your own rub? I was wanting to buy a larger container of the various seasonings so I don't run out sooner than I'd want to.
 
beedee said:
Alright gents, I purchased a Masterbuilt Electric 30 last night, it should be here Thursday. I plan on seasoning it Saturday and then smoking some Bacon Wrapped Jalape?o Poppers and Buffalo Wings for my first smoke that evening.

Time for me to skim through this thread again!
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You forgot to tell us what time to be there, and what beverages you'll be serving.
 
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