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Does it have the skin or not? If so, you need to do a deep scoring to create the cracklin and make it palatable.
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Jun 10, 2017 21:05
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Veritek83 posted:Got some pork belly at the butcher yesterday, about 6 lbs. Anybody have advice for/experience with belly on the PBC? look up pork belly burnt ends. they're loving amazing!
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Jun 11, 2017 02:51
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Babby's first ribs and chicken The chicken turned out loving FANTASTIC. Generous bone-in chicken breasts, brined overnight, little bit of salt/pepper/olive oil before smoking for 3ish hrs, finished on grill to get internal temp up for salivating guests. The ribs tasted fantastic, but they were kinda dry, not sure why. I did a standard 3-2-1. I feel the final 1 hr killed them, they looked perfect after pulling from foil, just soggy and not smoker like. I did 225 degrees meat up for the first 3, light brown sugar and butter in a foil wrap for 2 hrs meat down, then final hour was meat up to dry out. They weren't small either so not sure why they dried so much. Any tips? Smoker is a masterbuilt electric 32" I thought about maybe doing half racks next time so they aren't near sides of smoker and taking off 30 mins from the first stage. Thoughts?
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Jun 11, 2017 11:05
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qutius posted:look up pork belly burnt ends. they're loving amazing! They really look it. I'm doing it with salt, pepper and garlic powder this time and sliced, but pork belly burnt ends for sure next time.  
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Jun 11, 2017 14:40
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I have a maserbuilt offset that I got off of craigslist for $20. It is rusty and leaky as hell so of course maintaining temp can be difficult sometimes. It seems to be a lot easier on warmer days which is to be expected I guess. It works fine for pork butt but I am thinking of upgrading. Since I have to convince my wife of its utility I am probably looking as WSM vs PBC. Anyone here who has used both? What are your impressions?
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Jun 11, 2017 17:23
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Had 2 racks of ribs fall into the coals in my PBC yesterday. I must have caught it within minutes of them falling, as they were still perfectly fine. Also, I was drunk. Smoking kicks rear end
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Jun 11, 2017 18:01
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If you need to be sober to use the PBC properly that would be a huge drawback...
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Jun 11, 2017 20:46
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can confirm sobriety isn't necessary for PBC operation
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Jun 11, 2017 21:30
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therobit posted:If you need to be sober to use the PBC properly that would be a huge drawback... You don't, I just had insanely huge racks and forgot to double-hook them. Veritek83 posted:can confirm sobriety isn't necessary for PBC operation This pork belly looks amazing!
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Jun 11, 2017 22:35
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djfooboo posted:Babby's first ribs and chicken Can i ask how you smoked the chicken exactly? My past attempts gave me this horrible leather skin but yours look great.
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Jun 11, 2017 22:42
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ChaseSP posted:Can i ask how you smoked the chicken exactly? My past attempts gave me this horrible leather skin but yours look great. You need high heat to crisp up the skin. 350+.
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Jun 11, 2017 23:14
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Veritek83 posted:can confirm sobriety isn't necessary for PBC operation nice job, that looks loving delicious!
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Jun 12, 2017 00:35
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ChaseSP posted:Can i ask how you smoked the chicken exactly? My past attempts gave me this horrible leather skin but yours look great. Brined for 12 hrs, patted dry with paper towels, salt and pepper, light coat of olive oil, place on 225 degree smoker for 3 hours, finished on grill to bring up temp but that didn't change skin much if all. https://www.thismamacooks.com/2016/06/dadgum-good-brined-smoked-chicken-quarters-recipe.html
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Jun 12, 2017 08:07
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Veritek83 posted:can confirm sobriety isn't necessary for PBC operation Inspired!
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Jun 12, 2017 11:26
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I made ribs this weekend, they were delicious.   I pulled that rack off right when they start to crack when doing the bend test, they had a perfect bite and pull off the bone. I left two others on for another 30 - 45 minutes and those came off the bone very clean. Tasty!
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Jun 12, 2017 16:50
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Look at the bark on that, nice
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Jun 12, 2017 16:54
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Okay so I'm new and did my first pork shoulder this weekend on my PBC. The pork shoulder I bought from HEB's Central Market came pre-trimmed and looked great but when I brought it home, I noticed the bottom side of it was just fat (about a 1/4 of an inch). I trimmed some of it off but it was still showing 100% fat on that side. Well, when I put it on the grill I put it fat side down at first and I think I charred it a bit due to flare ups. My shoulder still came out good but I'm curious if I should have removed all of that fat, or just started on the non-fat side and flipped it when the coals had gone down a little?
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Jun 12, 2017 16:57
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RisqueBarber posted:Okay so I'm new and did my first pork shoulder this weekend on my PBC. The pork shoulder I bought from HEB's Central Market came pre-trimmed and looked great but when I brought it home, I noticed the bottom side of it was just fat (about a 1/4 of an inch). I trimmed some of it off but it was still showing 100% fat on that side. Well, when I put it on the grill I put it fat side down at first and I think I charred it a bit due to flare ups. My shoulder still came out good but I'm curious if I should have removed all of that fat, or just started on the non-fat side and flipped it when the coals had gone down a little? I go fat side up and leave it that way. no turning except to change positions in my offset necessary.
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Jun 12, 2017 17:55
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I thought this was charred octopus when I first saw it and thought the thread was heading in an interesting direction.
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Jun 12, 2017 21:46
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Hello thread! I'm looking into upgrading from my cheap offset smoker to an upright unit that I can do multiple cuts of meat simultaneously. What are people's opinion on Bradley smokers? I'm not sold on their pellets, more interested in charcoal/wood chips, but the automation of the Bradley unit is nice.
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Jun 13, 2017 00:57
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Krycek posted:Hello thread! I'm looking into upgrading from my cheap offset smoker to an upright unit that I can do multiple cuts of meat simultaneously. What are people's opinion on Bradley smokers? I'm not sold on their pellets, more interested in charcoal/wood chips, but the automation of the Bradley unit is nice. Get a Pit Barrel Cooker.
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Jun 13, 2017 04:48
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Weber Smokey Mountain with a BBQGuru type device.
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Jun 13, 2017 14:33
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Krycek posted:Hello thread! I'm looking into upgrading from my cheap offset smoker to an upright unit that I can do multiple cuts of meat simultaneously. What are people's opinion on Bradley smokers? I'm not sold on their pellets, more interested in charcoal/wood chips, but the automation of the Bradley unit is nice. if you want an upright charcoal smoker the Weber Smokey Mountain is the gold standard. Simple, inexpensive, used by prize-winning pro BBQers
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Jun 13, 2017 16:43
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Going to toss on two chickens tonight spatchcock style. Then make stock. Lame, but hey, smoking meat.
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Jun 13, 2017 17:15
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C-Bangin' it 
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Krycek posted:Hello thread! I'm looking into upgrading from my cheap offset smoker to an upright unit that I can do multiple cuts of meat simultaneously. What are people's opinion on Bradley smokers? I'm not sold on their pellets, more interested in charcoal/wood chips, but the automation of the Bradley unit is nice. Get a Broil King Keg Especially if you are in a place that gets god-awful cold and windy - double walled and insulated. That and a iQ Stoker and you are golden. I easily nail 225F for 15-20 hours without adding charcoal, and just as easily can get it to 700-800F for scorching steaks. Unlike an egg you do not have to worry about breaking it. The more expensive version just gives you a different kind of vent at the bottom and side shelves. Really not worth the additional cash that could go toward the stoker. If you both smoke/grill 365 days a year, this is a great choice. Action shot at -3F  Have never used it, but it easily attaches to a trailer hitch, if you are into that sort of thing. Fog Tripper fucked around with this message at 18:07 on Jun 13, 2017 |
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Jun 13, 2017 17:58
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Man I wish I could get it in the UK for that price I'd get it straight away. Its £765 here so would be twice the price of any other I'd buy but I'm still tempted since it removes a lot of the hassle from living somewhere fairly windy
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Jun 13, 2017 18:24
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One mod I am considering before next winter is hooking up a long intake hose from the garage. It holds temp like a champ, but when it stokes with cold air it needs to overcompensate due to the air being cold. 
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Jun 13, 2017 18:48
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I made some pork belly burnt ends, as mentioned a few days back  
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Jun 13, 2017 18:51
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Fog Tripper posted:Unlike an egg you do not have to worry about breaking it. How the heck are you breaking an egg?
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Jun 14, 2017 02:16
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sellouts posted:How the heck are you breaking an egg? You can tip it and thar she blows
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Jun 14, 2017 02:36
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sellouts posted:How the heck are you breaking an egg? He used it to make an omlet.
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Jun 14, 2017 03:47
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I'm so sick of pork butts, but apparently my MES spits them out so perfectly that that is all anyone ever wants. at $1.40/lb I don't really care, but I am sick of eating pulled pork at lunch for weeks on end. I'm thinking next will be brisket, I had terrible luck with ribs.
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Jun 14, 2017 18:55
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It's funny. Pulled pork used to be by far my least favorite standard BBQ food, and ribs were probably my favorite. Since I started smoking my own, I've really grown to like my own pulled pork a lot, but I haven't really enjoyed ribs that much.
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Jun 14, 2017 20:34
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BeastOfExmoor posted:It's funny. Pulled pork used to be by far my least favorite standard BBQ food, and ribs were probably my favorite. Since I started smoking my own, I've really grown to like my own pulled pork a lot, but I haven't really enjoyed ribs that much. Same. I like pulled pork because you get more food roughly the same price as a rack of ribs and it's more versatile (sandwiches, in eggs, tacos, etc.). Love dat bark...
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Jun 14, 2017 20:41
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Any tips to cooking a flat brisket? I'm having trouble finding a whole brisket so I'll bother with that some other time. Plan is mostly the same as I've done for pulled pork. Find some rub recipe, cook it at 225F until temp is around 203F and pull it to set for a couple hours. ?
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Jun 14, 2017 20:54
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Larrymer posted:Any tips to cooking a flat brisket? I'm having trouble finding a whole brisket so I'll bother with that some other time. see my post a page or two back. plan on more time than you think (a 5lb took 15hrs@225 no crutch)
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Jun 14, 2017 23:21
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toplitzin posted:see my post a page or two back. plan on more time than you think (a 5lb took 15hrs@225 no crutch) I thought you did a full one, I was even following along for that.  Thanks.
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Jun 15, 2017 02:05
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I have 20lbs of pork picnics currently in a sous-vide bath at 165 for the next 21 hours, tomorrow night I will smoke them for 3-ish hours until they're 203 internal. This is for my wife's work lunch on Friday.
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Jun 15, 2017 03:41
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I got two racks of Wagyu beef ribs, marble score about 6-7  I was gonna add a photo but I'm phone posting and not at home
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Jun 15, 2017 09:43
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sellouts posted:How the heck are you breaking an egg? Dude, ceramics are brittle as gently caress.
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Jun 15, 2017 13:52
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