Almost 11 hours for this pork butt. Came out awesome. I could see doing this every weekend.
I'd do it every weekend, but I don't have that much room in a fridge.
are you shredding the pork or slicing?
Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
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I'd do it every weekend, but I don't have that much room in a fridge.
are you shredding the pork or slicing?
beedee
4th Line Rabble-Rouser
Did some wings and a few ABT's on Sunday in my MES30. 275˚, 2 hours, Cherry smoke, vent wide open. Applied the Bone Sucking Sauce Rub on Saturday night and sauced half of the wings with 30 minutes to go in the smoke using the Trader Joes Sriracha Garlic BBQ sauce. The result was outstanding! The sauce was subtle, sweet with a little bit of heat, nothing over powering at all!
beedee
4th Line Rabble-Rouser
I forget the brands that I have, I'll snap a pic of the bags when I get home from work this evening. I did just buy a bag of Pecan from Home Depot yesterday (Weber brand). I have only been using Apple and Cherry so far. Others that I have but haven't used yet include Hickory, Mesquite and now Pecan.
**Edit**
I'm pretty sure this is the brand that my Apple and Cherry chips are; Western. Walmart sells them really cheap, under $3 a bag, but Home Depot sells the Kingsford and Weber for I want to say $5.97 a bag.
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K
Krussadams
Lurker
I forget the brands that I have, I'll snap a pic of the bags when I get home from work this evening. I did just buy a bag of Pecan from Home Depot yesterday (Weber brand). I have only been using Apple and Cherry so far. Others that I have but haven't used yet include Hickory, Mesquite and now Pecan.
**Edit**
I'm pretty sure this is the brand that my Apple and Cherry chips are; Western. Walmart sells them really cheap, under $3 a bag, but Home Depot sells the Kingsford and Weber for I want to say $5.97 a bag.
Thank you for the reminder. I need to get some apple wood chips for my Easter ribs.
U
UnholyGoalie
Lurker
I hand shredded it. With giving some to my buddy and some to my parents for dinner yesterday, by dinner tomorrow it will all be gone.
I got a bag of apple wood chunks from Barbecues Galore. I know a firewood lot I've gone to for years to stock up on firewood but never for cooking. I know they separate the piles into dedicated wood types. Next time I have to grab wood for camping I'll check out their selection but I do remember the prices were high for the select woods and I'm sure they'll be full of bark. But it shouldn't be too hard to strip the bark off of the logs.
some say the bark adds flavor. I have burned wood with bark on it and have had no problems.
scour your neighborhood for any tree jobs. you never know, you might hit jackpot.
I prefer oak for beef. apple, cherry and other fruit wood for pork, poultry, seafood, etc. and like to mix pecan into everything.
I hear that peach wood is phenomenal on pork. I have yet to find some.
scour your neighborhood for any tree jobs. you never know, you might hit jackpot.
I prefer oak for beef. apple, cherry and other fruit wood for pork, poultry, seafood, etc. and like to mix pecan into everything.
I hear that peach wood is phenomenal on pork. I have yet to find some.
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The great thing about smoking meat is that you can do whatever you like. You like mesquite with fish? Go for it. I typically just use Hickory and Mesquite, that's just me.
Frankly the mere smell of hickory smoke is one of the nicest things on the planet if you ask me.
Frankly the mere smell of hickory smoke is one of the nicest things on the planet if you ask me.
K
Krussadams
Lurker
Speaking of doing what you want. We have a tradition of eating ribs on Easter. I put 3 racks of St. Louis style ribs into some brine last night. To many, this would constitute sacrilege. I figured what the hell, why not try it?
It's just water, Kosher salt and a little bit of Prague Powder for safety. I added a little bit of sage to the water just to see if it will impart any flavor. Sage goes so well with pork. I really wanted some salt to penetrate for a little balance, since the rub and my sauce are both a little on the sweet side.
Tomorrow, I'll remove them from the brine, rinse and dry the slabs then give them a coating of Memphis Dust, and let that sit on overnight. Planning to smoke them on Apple and Cherry.
well, if you were going to boil them too, then the terrorists have won. so, you're (hopefully) not planning to, then we're safe!
K
Krussadams
Lurker
Oh, dear god, no.
after a few occasions where I was not able to smoke the damn ham for the holidays, this weekend presents the best time. I have a 10 pounder getting licked by hickory smoke right now. after 30 minutes, it's time to drizzle my own bourbon honey glaze over the large beautiful piece of meat before wrapping it up tightly in foil and returning to the smoker. then unwrap when it hits 130 degrees, more glaze on, roast the ham in more smoke for 20 minutes.
this is going to be glorious, I hope.
what are your plans?
this is going to be glorious, I hope.
what are your plans?
K
Krussadams
Lurker
Here's one of three slabs about to go on the smoker.
These were brined in salt water with a bit of sage, then sprinkled with Memphis Dust. About to go on some apple and cherry wood smoke for the 3-2-1. Then gonna head over to the mother-in-law's and give some of them a quick finish on the grill (a couple people like a little char)
These were brined in salt water with a bit of sage, then sprinkled with Memphis Dust. About to go on some apple and cherry wood smoke for the 3-2-1. Then gonna head over to the mother-in-law's and give some of them a quick finish on the grill (a couple people like a little char)
U
UnholyGoalie
Lurker
Threw a couple turkey breasts on the smoker and then shredded the meat afterwards. I stuck some strips of pork fat under the skin to try to keep it from getting too dry. The exposed meat is a tad dry however the interior meat is nice and tender. The chicharron in the background was basically a learning exercise. I actually ate quite a bit of store-bought chicharron yesterday and had already defrosted that large piece of skin so I threw it on the lower grill of the smoker just to see how it would turn out. Not bad, though some parts were still leathery and I hadn't seasoned it. I ended up tossing it. I hate to be wasteful but I've already had too much fatty pork product the past week or so.
U
UnholyGoalie
Lurker
Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.
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