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Smoked meat is good, regardless of the smoker. Some people make better smoked meat than others, and sometimes they use different styles of smokers. Eat more smoked meat! Also, good morning. 
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Dec 3, 2017 15:28
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| # ? May 16, 2024 03:53 |
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Four hours of low and slow, and for once, I actually put sauce on at the end of the smoke, felt like heresy but turned out really good, a pineapple and habenero sauce.
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Dec 3, 2017 16:23
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Plans were to throw a 9 lb pork shoulder at around 225 8am for dinner combined with the amazn tube. Pulled the tube out of my other smoker. To my horror it looked like hell and unstuck/unburned pellets were stuck in the tube. This is due to pure laziness on my part, a combination of rain and drippings. Took a while with a MAPP torch to get it all burned out and looking decent again. And cranking away. Butt is around 120.
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Dec 3, 2017 16:46
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C-Bangin' it 
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5lb butt rubbed last night and rested in the fridge. On at 5:30am And pulled at 10:40am to wrap, internal temp at 169  Pardon the terrible white balance on the 2nd photo.
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Dec 3, 2017 17:06
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Results    It was phenomenal. Better than any other smoked pork I've ever done.
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Dec 4, 2017 01:26
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The final product with the bun and pickle look top notch. That's a quality MES smoke.
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Dec 4, 2017 04:42
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I did pulled chicken this Sunday and it was better than my pulled pork. I typically get my chicken from Kroger and spatchcock it to put on the PBC but Kroger was out of whole chickens so I had to go to Central Market (kind of like a whole foods). Anyway, I'm used to 5.5 to 6lb chickens from Kroger so when I asked the guy for a chicken that size he told me I was crazy and that they only come 3 to 3.5 lbs max. He told me I had been buying hormone injected chickens, which I knew, but I had no idea they increased the size by that much. Nearly double the size is insane. I learn something new every time I smoke something.
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Dec 4, 2017 16:02
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Chickens are really small. Most yard birds I've seen only get to about 2.5 pounds. A six pound chicken sounds gross.
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Dec 4, 2017 17:04
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That guy was high on his own supply. It's illegal to use hormones in poultry (all poultry, no matter how chic or how factory-farm) in the US. They're big because commercial breeders breed for size. http://www.businessinsider.com/no-hormones-chicken-poultry-usda-fda-2016-3 https://globalnews.ca/news/1609753/study-shows-chicken-size-quadruples-in-60-years/
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Dec 4, 2017 17:19
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i like nice words
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RisqueBarber posted:I did pulled chicken this Sunday and it was better than my pulled pork. I typically get my chicken from Kroger and spatchcock it to put on the PBC but Kroger was out of whole chickens so I had to go to Central Market (kind of like a whole foods). Anyway, I'm used to 5.5 to 6lb chickens from Kroger so when I asked the guy for a chicken that size he told me I was crazy and that they only come 3 to 3.5 lbs max. He told me I had been buying hormone injected chickens, which I knew, but I had no idea they increased the size by that much. Nearly double the size is insane. I learn something new every time I smoke something. My folks raise chickens now and then, and the birds they sell, broilers, are usually between 4 and 7 pounds once they are in the package. They don’t use hormones, antibiotics, strange foods, and they even have room to walk around outside. Once they mature to eating size they are usually too plump to run very quickly so they remain juicy and tender.
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Dec 4, 2017 19:05
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Tezcatlipoca posted:Chickens are really small. Most yard birds I've seen only get to about 2.5 pounds. A six pound chicken sounds gross. Welcome to the world of Tyson and the USA.
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Dec 4, 2017 19:26
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Anne Whateley posted:That guy was high on his own supply. It's illegal to use hormones in poultry (all poultry, no matter how chic or how factory-farm) in the US. They're big because commercial breeders breed for size. Also Broilers only live like 4-6 weeks before they are sent away to become food. Hormones would not be effective in that time.
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Dec 4, 2017 23:24
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Tezcatlipoca posted:Chickens are really small. Most yard birds I've seen only get to about 2.5 pounds. A six pound chicken sounds gross. Anyone do cornish hens?
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Dec 5, 2017 01:03
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Has anyone used or heard of the Meater? https://meater.com/ It looks really cool and I'm surprised I haven't seen something like it before.
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Dec 5, 2017 01:33
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johnly21 posted:Has anyone used or heard of the Meater? https://meater.com/ Seems like every wireless thermometer out there except with no wire to a transmitter? I mean I guess the app is cool but there are a few like that, iGrill is the only one I can think of off the top of my head. edit: Also triple the price and half the range!
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Dec 5, 2017 02:10
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The probe looks like triple the thickness of a normal wired probe.
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Dec 5, 2017 02:28
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Chicken breasts are loving huge these days.
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Dec 5, 2017 04:00
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therobit posted:Chicken breasts are loving huge these days. Yeah. This is somewhat a complicated discussion and obviously I'm not an angel given what I eat. But when it comes to chicken, I spend a few extra bucks for cage free birds and eggs. I'm probably some drat fool or something but I'd like to think I vote with my wallet. Normal size I get on chickens is around 5-6 lbs versus the monstrosities you normally see. And the best part is they are usually marked down a lot of times given the price differential compared to the others so they get passed by.
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Dec 6, 2017 19:13
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Someone at my office wants to buy me a smoker. He said it needs to be thru Amazon, and around the $50ish range. I took a quick look and found these two: Masterbuilt 20060416 Charcoal Bullet Smoker Char-Broil American Gourmet Offset Smoker, Standard Are these good choices? Should I go with one over the other? Is there another I should consider? I could probably talk him as high as $70 for the right one.
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Dec 7, 2017 20:21
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Wilford Cutlery posted:Someone at my office wants to buy me a smoker. He said it needs to be thru Amazon, and around the $50ish range. I took a quick look and found these two: You get what you pay for. I'm sure with enough mods and rework you can probably get either of those to retain heat for a while, but not without a good amount of frustration along the way. I'd suggest maybe looking at this: http://www.amazon.com/Weber-1211001-Jumbo-18-Inch-Portable/dp/B0098HR0RC/ I used to smoke a rack of ribs or two, or a tiny pork shoulder in something even smaller than that.
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Dec 7, 2017 20:31
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Wilford Cutlery posted:Someone at my office wants to buy me a smoker. He said it needs to be thru Amazon, and around the $50ish range. I took a quick look and found these two: Honestly for that money I would ask him to get me a probe thermometer and save up for a smoker on the side. I don't really think it's worth spending less than $150 on a smoker, and that's the bare minimum. Everything below that is made with questionable craftsmanship and even more questionable materials.
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Dec 7, 2017 21:09
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Thanks, I figured that was probably the case. I'm going to suggest he instead buy a more expensive one for the office. All suggestions welcome!
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Dec 7, 2017 21:16
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johnly21 posted:Has anyone used or heard of the Meater? https://meater.com/ I have one, they are pretty thick ( a little thinner than a #2 pencil) and the range is really short. If those two things don't bother you then it seems nice, the range is so short it makes me go back to the maverick most times.
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Dec 7, 2017 21:27
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I've got a 7.43 pound pork shoulder going in the smoker on Saturday for dinner. A lot of what I'm seeing g says smoke at 250, about an hour per pound, pull around 180 for slices, 190 for shredding. Does that sound right? Anyone have any other recommendations?
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Dec 7, 2017 21:34
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10 Beers posted:I've got a 7.43 pound pork shoulder going in the smoker on Saturday for dinner. A lot of what I'm seeing g says smoke at 250, about an hour per pound, pull around 180 for slices, 190 for shredding. Does that sound right? Anyone have any other recommendations? I'd take it to at least 195 if you're looking for pulled pork, or even better, above 200. Start checking around 195 and see how it feels. If you haven't done this before, start at least a couple hours earlier then you think you need to. Pork shoulder can sit wrapped in foil and covered in towels in a cooler for hours and hours and still be at a perfect temp to serve. Plus, you'll want to let the shoulder rest before serving anyways. Read the amazing ribs page on pulled pork. That website is a great baseline source of info IMO.
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Dec 7, 2017 23:09
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10 Beers posted:I've got a 7.43 pound pork shoulder going in the smoker on Saturday for dinner. A lot of what I'm seeing g says smoke at 250, about an hour per pound, pull around 180 for slices, 190 for shredding. Does that sound right? Anyone have any other recommendations? Oh boy. Aim for 200. Have a decent thermometer(s). As for how long it takes...who knows.* But I have a feeling you will be quite safe if you toss it in early in the morning. * There is the plateau where moisture will slowly evaporate out. That is called the stall. Usually hits around around 165 internal or so and can sit there for hours. To get over it, crank it to 275 or foil the butt. Welcome to the hobby.
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Dec 8, 2017 00:29
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That’s a 10 hour smoke if I had to guess and your fire stays honest.
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Dec 8, 2017 01:30
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If you pull at 180-190 you’ll be slicing pieces off, not shredding.
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Dec 8, 2017 01:57
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Sorry all, should've clarified. This time I'm going for slices, not shreds. Also, this is an electric smoker. I'm not opposed to doing low and slow, I just have no idea what temperatures I need.
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Dec 8, 2017 03:49
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Phil Moscowitz posted:If you pull at 180-190 you’ll be slicing pieces off, not shredding. Also for carnitas if you're doing chunks not shredded.
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Dec 8, 2017 05:28
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Wilford Cutlery posted:Someone at my office wants to buy me a smoker. He said it needs to be thru Amazon, and around the $50ish range. I took a quick look and found these two: Ask him to buy you a used Weber 22.5" kettle off of Craigslist and start there. That, IMO, is the absolute best entry level smoker that exists. Not only can you properly smoke on it, but it's primarily a grill. Weber kicks rear end. You will need a pit thermometer though (to measure the internal air temp as well as the internal meat temp).
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Dec 9, 2017 03:38
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I’m a bigger fan of the WSM for a starter smoker but the kettle is great too.
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Dec 9, 2017 21:40
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I'm thinking about making some smoked bloody mary mix as gifts next weekend for the holidays. I've got the bloody mary mix recipe good to go but I've never smoked tomatoes. The only recipes I've found use fresh but I'm wondering if it'll work just the same using a big ol' can of whole skinless tomatoes. Anyone have experience/insight into this?
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Dec 11, 2017 16:53
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Wilford Cutlery posted:Someone at my office wants to buy me a smoker. He said it needs to be thru Amazon, and around the $50ish range. I took a quick look and found these two: Thanks everyone for your suggestions. ada shatan posted:You get what you pay for. I'm sure with enough mods and rework you can probably get either of those to retain heat for a while, but not without a good amount of frustration along the way. I already own the 14", but I'm thinking I'll tell him to buy this for the office instead. Just a matter of finding a place to store it now, our building got sold last week. BritishRacingGreen posted:Honestly for that money I would ask him to get me a probe thermometer and save up for a smoker on the side. I don't really think it's worth spending less than $150 on a smoker, and that's the bare minimum. Everything below that is made with questionable craftsmanship and even more questionable materials. That's a good idea, I don't have one of those yet. VERTiG0 posted:Ask him to buy you a used Weber 22.5" kettle off of Craigslist and start there. That, IMO, is the absolute best entry level smoker that exists. Not only can you properly smoke on it, but it's primarily a grill. Weber kicks rear end. You will need a pit thermometer though (to measure the internal air temp as well as the internal meat temp). Has to be from Amazon, they're a client of his. So I could suggest he get the 18" Weber Jumbo Smokey Joe for the office, but if he insists on getting something for me, I'd either go with the thermometer - or how about this for my gas grill? Are these any good? https://www.amazon.com/Hardwood-Pellet-Smoker-Box-Grills/dp/B06Y4FDLFQ/ref=cm_wl_huc_item
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Dec 13, 2017 03:05
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I just bought my first house after apartment living for the past 7 years. Read this whole thread in the past few weeks in anticipation of being able to actually smoke and grill poo poo. So I just bought a practically new 22.5" Weber Kettle off of Craigslist for 60 bucks and am ready to do some pulled pork this weekend. I got a 10 lb bone-in pork shoulder and I cut the bastard in half. What should I do now
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Dec 14, 2017 13:29
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Do you have thermometers? A rub you're going to use? You wanna put that on or at least dry brine it 24-48 hours before smoking. Make sure you have plenty of drugs to fully enjoy the process.
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Dec 14, 2017 15:19
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Yes to both. I've seen many people talk about mustard for a rub but is that necessary
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Dec 14, 2017 15:28
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I like that better for ribs and find it doesn't make much of a different with the surface area:volume of something like pork butt. I have a heavy Texas bias towards dry rubs though.
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Dec 14, 2017 15:34
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XxGirlKisserxX posted:Yes to both. I've seen many people talk about mustard for a rub but is that necessary It is and it isn't. You cut you butt in two? Try it both ways! Remember, a little mustard goes a long ways. I did that recently and the regulars preferred the mustard rubbed butt to the non-mustard butt. However, it was only noticable in the bark, obviously.
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Dec 14, 2017 17:08
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| # ? May 16, 2024 03:53 |
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I once did a side by side comparison with mustard/no mustard and really there wasn't any discernible difference. I also use mustard powder in my rub so that may have been a factor. I'm a big fan of applying the rub up to 48 hours before hand though. Also welcome to your new addiction.
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Dec 14, 2017 17:10
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