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xsf421 posted:I can't recommend it enough, I've been making my own bacon for almost 3 years now and there's no going back. e: https://www.virtualweberbullet.com/making-bacon-using-pork-belly/ I follow this recipe. It makes it slightly saltier than the amazingribs recipe, which we prefer. Send me some! Making gumbo next weekend ugh lovely snipe, didn't smoke anything this weekend but I did sous vide reheat some older smoked pork
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Sep 12, 2021 19:34
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xsf421 posted:Ground the meat, blended up the spices, stuffed and smoked it. They look amazing! Great work.
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Sep 12, 2021 20:44
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So I was about to blow off the advice of the group and just start my smoke at 6am like I wanted. Luckily I was having trouble sleeping last night so I just ended up firing up the smoker in the middle of the night. 6lb butt hit the smoker at 3:30am and was done just in time for dinner at 4pm. Smoker seemed average about 250-260 for most of the smoke. Cowboy lump charcoal with a few chunks of hickory and pecan. Rubbing my meat at 3am:  Done at 3:30pm. My pulled porks tend to be done at 195 degrees. They are alway nice and juicy and very tender. The one time I took one to 200 degrees it ended up being too dry. Still, each time the temp hits 195 I always give the probe a pull and expect it to need more time. It always slides out like butter, and butt falls apart with no effort.   Was very happy with this smoke.
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Sep 12, 2021 23:13
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It really is one of the best feelings not having to watch serving time approach and sweat.
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Sep 13, 2021 00:25
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That looks absolutely perfect.
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Sep 13, 2021 01:13
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That is a primo bark, my friend. Looks delicious.
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Sep 13, 2021 02:20
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I actually tried spritzing the bark this time to see if I noticed a difference. I happened to have some apple cider and apple cider vinegar, so I just figured I’d try it. Couldn’t really taste a difference in the flavor, but the bark seemed like it had a bit of a better texture. Jury is still out. Will probably spritz again.
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Sep 13, 2021 02:51
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His Divine Shadow posted:Now the slaw didn't turn out looking that appetizing though it tastes fine, I've added some red onions after the picture and I think I should still add some shredded carrot for a nicer color. I did not have fresh or spring cabbage, figure that's what's needed to avoid the look I got. nah, the real deal looks like rear end too, lol. tastes good tho 
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Sep 13, 2021 08:36
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Bloodfart McCoy posted:So I was about to blow off the advice of the group and just start my smoke at 6am like I wanted. Luckily I was having trouble sleeping last night so I just ended up firing up the smoker in the middle of the night. 6lb butt hit the smoker at 3:30am and was done just in time for dinner at 4pm. Smoker seemed average about 250-260 for most of the smoke. Cowboy lump charcoal with a few chunks of hickory and pecan. Yes. Would. xsf421 posted:I can't recommend it enough, I've been making my own bacon for almost 3 years now and there's no going back. e: https://www.virtualweberbullet.com/making-bacon-using-pork-belly/ I follow this recipe. It makes it slightly saltier than the amazingribs recipe, which we prefer. That looks incredible.
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Sep 13, 2021 09:47
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xsf421 posted:I can't recommend it enough, I've been making my own bacon for almost 3 years now and there's no going back. e: https://www.virtualweberbullet.com/making-bacon-using-pork-belly/ I follow this recipe. It makes it slightly saltier than the amazingribs recipe, which we prefer. Want dat andouille recipe 
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Sep 13, 2021 19:29
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My office has a BBQ this coming Friday afternoon. I have a 6lb pork shoulder in the freezer that I'll smoke for it, starting the night before or else very early in the morning. Assuming I start early enough and it's done ahead of time, is it worthwhile to 'hold' it in a warm crockpot before pulling?
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Sep 13, 2021 21:46
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I smoked a small butt yesterday in the laziest way possible. The butt was a bone in piece, but was only like 4 pounds altogether. My girlfriend bought it, I didn't even know you could get them that small. I let the chimney starter get a bit more lit than I wanted, which resulted in a way too hot smoker, I had trouble keeping it under 300. Rubbed the butt with some leftover rub from last time I did q, and plopped it on. I think 3 hours later it was done. I was super worried, but I think it being small, it benefitted from a quicker cooking time. Was super gelatiny (I don't think that's a word), and has decent bark, with only a couple little nubs that stuck out being too dried out/carbonized to eat. By itself, I would consider it a smoking success. But given how little effort I put in, I consider it a resounding success.
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Sep 13, 2021 21:56
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One of the markets in my neighborhood usually has smaller butts. Pretty common to find them 3.75-5 pounds. Sometimes those aren’t bad for a quicker smoke (8 hours) and they easily serve four or five people. Another market usually has them at 7-10+ pounds. And the butcher just cuts them to order.
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Sep 13, 2021 23:27
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TITTIEKISSER69 posted:My office has a BBQ this coming Friday afternoon. I have a 6lb pork shoulder in the freezer that I'll smoke for it, starting the night before or else very early in the morning. Faux cambro? If you time it right, just cover/wrap in foil, then place in an ice chest with towels around it and over it. Should hold awhile, or at least not get down to the danger zone.
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Sep 14, 2021 00:16
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Yeah if you foil it, wrap it in a towel and stick it in a cooler you'll get an hours-long window where no one would ever know it didn't come straight off the smoker. I always rest mine that way when I am having a party, that way you don't have to try and time your smoke exactly to when people are gonna show.
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Sep 14, 2021 00:32
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I now about the faux cambro, I've used it before. With that said, I'm thinking about being prepared in case I'm done many hours early. Plus, with the crockpot I can easily transport it and keep it warm, plus pull it in the crockpot once I'm there. Any disadvantages to this compared to the faux cambro?
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Sep 14, 2021 01:00
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Tias posted:Want dat andouille recipe https://tasteofartisan.com/andouille-sausage/ We just buy pork butts at Costco, have a cheap grinder attachment for our kitchen aid mixer, and the cheapest stuffer on Amazon.
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Sep 14, 2021 14:50
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Thanks everyone, now I’m looking up meat grinders and sausage casings and spending an inordinate amount of time weighing which grinder is best for my needs. Also, was looking for a way to incorporate into this post a “smoking goon” pun but couldn’t think of a way so you get this instead e: do you have to cold smoke sausage?
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Sep 14, 2021 16:05
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You can regular smoke sausage, you don't have to cold smoke it. I've used cheap hand crank grinders/stuffers and they are fine. The cheap KitchenAid attachment is also fine, if you have one of those. With the expensive KitchenAid attachment I found it was a lot easier to feed the meat in, but I don't think it was $75 easier and the actual grind with both of them was the same. I used to sometimes get lucky asking for fresh casings at whole foods where they make a ton of sausage, but one day they got weird about it and tried to charge me like ten bucks for a six foot length. Ever since then I've been on the dried casings train, I just get them at Academy or Cabela's. My friends and I used to like to try to make and smoke weird sausages so we've had a fair amount of practice with all of this, the most important things are to make sure you have enough moisture in your mix and to know it's way way way easier than you think
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Sep 14, 2021 16:16
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Not a question about smoking per se, but how does everyone else manage the cords on probe thermometers? I bought a thermoworks signals and am looking for a safe and uncluttered way to manage the cords. I might try to make some spindles on a 3d printer if nothing else.
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Sep 14, 2021 19:44
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Dog Faced JoJo posted:Not a question about smoking per se, but how does everyone else manage the cords on probe thermometers? I bought a thermoworks signals and am looking for a safe and uncluttered way to manage the cords. I might try to make some spindles on a 3d printer if nothing else. https://www.thingiverse.com/thing:3022528
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Sep 14, 2021 20:17
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I want thing. How do I get thing? I do not have plastic pooper.
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Sep 14, 2021 20:59
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Shapeways: 3D Printing Service https://www.shapeways.com Or Etsy.
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Sep 14, 2021 23:35
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Stalizard posted:You can regular smoke sausage, you don't have to cold smoke it. It's really this. It's hilariously low effort for some really amazing results. We grind/season/stuff our own own breakfast sausage, hot italian sausage, bratwurst, and now andouille. It's like an afternoon's worth of work plus smoking for an entire huge batch. As for the smoking, I followed that recipe pretty much exactly, running at 140-145 for ~7 hours before cranking it up and finishing the sausage to 155.
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Sep 15, 2021 00:10
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Dog Faced JoJo posted:Not a question about smoking per se, but how does everyone else manage the cords on probe thermometers? I bought a thermoworks signals and am looking for a safe and uncluttered way to manage the cords. I might try to make some spindles on a 3d printer if nothing else. https://www.fireboard.com/shop/probe-organizer/
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Sep 15, 2021 00:53
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Tias posted:Want dat andouille recipe Same, but using elk
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Sep 15, 2021 03:53
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 Picked up this Kamado Joe Classic I at a yard sale. It was priced at $100 and without me asking they dropped the price to $50. Ceramic is in good shape. It needed a new gasket. The wood was pretty worn out on the handle and the side trays. Also the thermometer was broken, I had removed it by the time I took this photo. I ordered the replacement parts, splurging for the aluminum trays as the sun destroys everything wood or plastic around here. Also gave the top vent a coat of grill paint. Thinking about painting the cart legs but not sure if it’s worth the hassle. Also I bought the extender rack so I can have more cooking space. Overall investment is less than $300. Looking good as new here.  My first cook I did two spatchcocked chickens. I didn’t have the thermometer yet so I used a meat remote probe thermometer in the hole, but the thermometer screen kept overheating in the sun. So I have no idea what temp I smoked them at, but I pulled them once the meat was at a safe temp. I used mesquite lump natural charcoal and a few chunks of cherry wood. I now realize the importance of a drip tray as the dripping juices were putting the coals out. Sorry, didn’t get any photos. Turned out amazing! Very juicy, no dryness at all and it had the perfect amount of smoke flavor. Skin was pretty good too. Had a bunch of leftovers so a few days later I shredded it all up and threw it in a crockpot with hatch green chili sauce. Simmered that for a few hours and served it on chips for the best loving nachos I’ve ever tasted.
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Sep 15, 2021 14:31
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what’s everyone’s thought on wrapping in foil versus butcher paper? I’m normally a no wrap guy (I usually smoke overnight) but started a pork butt this morning at 6 and need it done for dinner. I’m going at 250-275 and gonna wrap in one or the other once it stalls out.
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Sep 19, 2021 13:13
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Butcher paper retains more bark apparently.
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Sep 19, 2021 13:26
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There a video Franklin did with another pit master where they did foil vs paper vs nothing. There are differences but it’s going to come down to personal preferences. When done well none of them are bad.
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Sep 19, 2021 13:33
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I've always used foil because it's what I have on hand. I don't smoke enough to specifically have a roll of butcher paper laying around. You can always poke holes in foil if you need some transmissibility of moisture. Foil is great because it reflects heat more efficiently than anything else you wrap meat in so a few holes isn't going to hamper it.
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Sep 19, 2021 13:40
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Bob A Feet posted:what’s everyone’s thought on wrapping in foil versus butcher paper? No-wrap equals driest, firmest bark. Foil means moist, soft bark. And butcher paper is in the middle. I bought a giant roll of pink butcher paper earlier this year so I just use that for the most part. If I was going for speed I'd probably use foil.
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Sep 19, 2021 17:10
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I went with foil for the time factor alone. It’s a small butt and I’m going higher than normal but I know by some strange luck it’ll hang at 185-190 for hours if I didn’t.
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Sep 19, 2021 17:46
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I ordered a pellet grill three months ago that finally came in. Did a brisket on Monday with it that turned out fantastically. 19 hours on the grill, 15 hour rest. https://imgur.com/a/pMQj5LI It was basically meat butter it was so tender. sinburger fucked around with this message at 01:42 on Sep 20, 2021 |
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Sep 20, 2021 01:39
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Careful, what did your temperature get down to? I've cooled a 14 pound pork shoulder 8 hours wrapped in foil, towel, and in a cooler and got down to 120°F. You aren't really supposed to dip below 140°F. 15 hours has to be approaching 100°F
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Sep 20, 2021 02:11
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He mentions temps in the album link
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Sep 20, 2021 02:22
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Okay so rested for 5 hours then held in a warmer for 10. https://www.youtube.com/watch?v=x5-ITF2iI8w um excuse me fucked around with this message at 02:40 on Sep 20, 2021 |
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Sep 20, 2021 02:37
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Smoked a lamb shoulder today and made some tzatziki sauce using fresh herbs the lady grew.    Probably should have trimmed it some, but it came out delicious.
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Sep 20, 2021 03:26
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Did this a few days ago:  Six pounder rubbed with Meathead's Memphis Dust
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Sep 20, 2021 03:40
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um excuse me posted:Careful, what did your temperature get down to? I've cooled a 14 pound pork shoulder 8 hours wrapped in foil, towel, and in a cooler and got down to 120°F. You aren't really supposed to dip below 140°F. 15 hours has to be approaching 100°F I pulled it at 2 am at ~200 and wrapped it up and stuffed it in a cooler. The temp at 7 am was 145 so I popped it in the oven, still wrapped in paper, at 160 on the keep warm setting until dinner time. sinburger fucked around with this message at 06:14 on Sep 20, 2021 |
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Sep 20, 2021 06:10
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