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

BeerMan said:
and glorious it was!
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wench and I were still picking off the loose bits after dinner.
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Did ya go for the marrow? I really wonder how that tastes after the smoking.


UnholyGoalie said:
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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I started brining the Thanksgiving turkey years ago and won't do it any other way now. It comes out insanely juicy and tender.

I do oven cook that bird, though.
 
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UnholyGoalie said:
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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yeah, brining would have helped. I do that for every chicken that go in the smoker. and foiling the chicken/turkey may make the skin more rubbery. then again, that can be solved by finishing it over direct heat.
 
First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.

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Basted with Bone Suckin' Sauce.
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The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
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UnholyGoalie said:
First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.

dg1nit.jpg


Basted with Bone Suckin' Sauce.
5lqf84.jpg


The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
16c00hl.jpg

2vikrcw.jpg
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Dont be afraid to wrap the ribs in foil. After a while they stop taking on the smoke anyway. Now a days i start everything way earlier than i think its gonna take then i use a faux cambro to keep things warm if necessary.
 
notbob said:
Dont be afraid to wrap the ribs in foil. After a while they stop taking on the smoke anyway. Now a days i start everything way earlier than i think its gonna take then i use a faux cambro to keep things warm if necessary.
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Yep, Foil is the way to go

new meaning to putting on the foil!
 
"scientists" say the meat stops absorbing smoke after 140 degrees.

"experts", like myself, like to wrap ribs after 2-3 hours. :) it's a method called 3-2-1 for pork ribs and 2-2-1 for beef. or uhmm, is it the other way around? :think:
 
Yep 3-2-1 for spare and 2-2-1 for baby backs. They've turned out great every time I've cooked them. Butts on the other hand... did a tiny boneless 3 pounder on Sunday with a rack of ribs and after 7 hours it was still only 180 degrees. One of these days we'll finally get one up to proper temp and tenderness.
 
VEGASKING said:
Yep 3-2-1 for spare and 2-2-1 for baby backs. They've turned out great every time I've cooked them. Butts on the other hand... did a tiny boneless 3 pounder on Sunday with a rack of ribs and after 7 hours it was still only 180 degrees. One of these days we'll finally get one up to proper temp and tenderness.
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I'm with you. I've always had issues with butts. I've just bumped the temps up higher on the last couple and they came out great. I've had them stall for like 2 hours before. Frustrating when you have company.
 
I need to smoke some meats this weekend! It's been 3 weeks since I did some baby backs, feels like 3 years!
 
I have

Brisket point
Spare ribs (on sale at smart & final this week)
Hot links
Chicken breasts
And of course some wicked baked beans
 
Already done the rib eye, and I have the Stater Bros ribs in the beer brine already. Looking forward to Monday. The wife bought a bag of jumbo shrimp somewhere and has broken them up into baggie sizes. Doing some this afternoon with homemade cocktail sauce. Baked beans, Le Seur peas and white corn also on the menu
 
Today I smoked two racks of baby backs, 3 pounds of wings and 10 jalape?o poppers wrapped with bacon. My Masterbuilt 30 was stuffed to the brim. The crappy thing is, there are a couple obvious very hot spots that pretty much made charcoal out of one of my wings and one of my poppers. Other than that everything came out good, our friends loved it and I have some left overs. ��
 
beedee said:
Today I smoked two racks of baby backs, 3 pounds of wings and 10 jalape?o poppers wrapped with bacon. My Masterbuilt 30 was stuffed to the brim. The crappy thing is, there are a couple obvious very hot spots that pretty much made charcoal out of one of my wings and one of my poppers. Other than that everything came out good, our friends loved it and I have some left overs. ��
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did you have a water pan beneath? it should act as indirect heat.
 
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