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145 or 165 would both be fine, assuming it’s already cooked and you’re just warming it up. I wouldn’t bother with 203. But honestly slap it in a hot skillet and get it crispy, it’ll be better that way.
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Feb 26, 2022 21:19
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Scythe posted:145 or 165 would both be fine, assuming it’s already cooked and you’re just warming it up. I wouldn’t bother with 203. Unfortunately this stupid apartment doesn't allow BBQ in any form. I can't wait to move out. I could do a hot grill pan on the stovetop though.
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Feb 26, 2022 21:29
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Yeah, that’s what I’m suggesting. You end up crisping it like making carnitas, it rules. Edit to be clear: you pull it first, and only crisp what you’ll eat in that meal. And not even a grill pan, since you want pan contact, just a hot non-nonstick pan and a little oil. Scythe fucked around with this message at 21:32 on Feb 26, 2022 |
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Feb 26, 2022 21:30
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Scythe posted:Yeah, that’s what I’m suggesting. You end up crisping it like making carnitas, it rules. That or under a broiler to get those crispy edges and points. Makes fantastic tacos.
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Feb 26, 2022 21:37
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Sweet, thanks for the ideas!
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Feb 26, 2022 21:40
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Scythe posted:Yeah, that’s what I’m suggesting. You end up crisping it like making carnitas, it rules.  Next weekend when we get a porn shoulder to smoke, i am reserving a cup or two to try this with.
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Feb 26, 2022 22:09
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D34THROW posted:
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Feb 26, 2022 22:39
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Okay I lied. We got the pork shoulder. And a new Pit Boss Lexington.  
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Feb 27, 2022 15:01
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D34THROW posted:
Crispy pulled pork is great in a breakfast taco. Throw some jalapenos, poblanos, and onions on the smoker to make a smokey Pico de Gallo to go with it.
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Feb 27, 2022 15:17
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I wanna eat a porn shoulder
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Feb 28, 2022 03:25
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it must be pron shoulder week, I'm making one up this weekend without even having visited this thread first.
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Feb 28, 2022 16:01
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indeed
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Feb 28, 2022 16:06
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We're right around the end of cheap porn season. You should start seeing prices pick back up. Chicken season is coming next. Slow Smoking Meat: It's the end of cheap porn season.
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Feb 28, 2022 16:51
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I just picked up a porn belly from Costco and will be making some Porn Belly Burnt Ends tomorrow. Usually I make 3 or 4 different flavors but I think this time I am just going to do Teriyaki as that one is almost always my favorite. I might also do some with just rub and not do the final sauce/glaze part then freeze. I can then glaze with whatever when I reheat.
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Feb 28, 2022 17:03
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i don't wanna be a thread title like that 
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Feb 28, 2022 17:03
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Did a brisket flat overnight Saturday and a little annoyed at my PitmasterIQ. It often disconnects from the monitoring app on my phone, so I slept through the period where pit temp went from 230 to 150. Had to go so far as to start a new chimney to get it going again. It came out decently. Bark was great (I used ghost pepper powder in my rub so it was nice and spicy), but it was still pretty dry with a few moist spots. Vacuum sealed and froze most of the slices, but will use the dry bits for tacos/eggs/sandwiches.  Pork and chicken are so much easier and generally tastier, but for some reason I keep throwing myself at brisket with mediocre results.
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Feb 28, 2022 17:16
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Me, a goon: I’m eating butt You, a refined person: I’m eating porn shoulder
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Feb 28, 2022 17:23
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Flash Gordon Ramsay posted:Me, a goon: I’m eating butt I walked past a restaurant this weekend with a marquee that read "WE EAT ASADA ON THE FIRST DATE"
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Feb 28, 2022 17:53
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I hope you went in and immediately made a purchase.
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Feb 28, 2022 18:02
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Flash Gordon Ramsay posted:Me, a goon: I’m eating butt  HEB curbside order set for Wed evening with 2 racks of ribs and a bunch of seasoning. Getting off a 10 day work week, grabbing the dogs, and hitting the ranch for a solo weekend of beer and BBQ.
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Feb 28, 2022 18:09
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Has anyone smoked beef fingers before (basically the rib meat from between the bones, roughly 1" thick strips of meat)? I'm thinking an hour at 250 to get some smoke on them, then wrapping with foil and cooking for another 2-3 hours
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Feb 28, 2022 18:25
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Jesus, that reminds me of "hog wings" from the lovely place my parents and I used to go. They took smoked ribs sliced between, ribs, took off about a third of the meat to leave a handle like a drumstick, rolled them in BBQ sauce, and sold them for 6/$10 or something insane like that. They were good, but not $1.16 each good.
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Feb 28, 2022 18:29
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um excuse me posted:I hope you went in and immediately made a purchase. I didn't since I was actually on a first date myself ha.
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Feb 28, 2022 18:38
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D34THROW posted:Jesus, that reminds me of "hog wings" from the lovely place my parents and I used to go. They took smoked ribs sliced between, ribs, took off about a third of the meat to leave a handle like a drumstick, rolled them in BBQ sauce, and sold them for 6/$10 or something insane like that. like a tomahawk steak but for ribs? Slow Smoking Meat: it's Porn shoulder season
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Feb 28, 2022 18:46
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Dango Bango posted:I didn't since I was actually on a first date myself ha. And were you like, "Mmm. I love asada, how about you?" *WINK*
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Feb 28, 2022 19:02
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tater_salad posted:like a tomahawk steak but for ribs? More or less. Dumbest loving thing at that place, and that's including the giant chicken nuggets they called "nubs" and assorted other dumb poo poo I can't remember, but they sold. 
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Feb 28, 2022 19:06
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So... I have a 20 lb turkey left over from Thanksgiving. I'm gonna smoke this mother fucker up. I'm hopeful it'll fit into my smoker but I haven't measured yet. I know there's a billion recipes online but I was gonna reach out to see if anyone had any prep/ingredient ideas that I might pursue rather than going with a google recipe. Pictures of smoking will be included, plan is this Thursday
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Mar 1, 2022 06:08
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spatchcock
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Mar 1, 2022 15:25
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Or just break it up completely if fitting it is genuinely a concern. A little easier to cook the different pieces to ideal temp too.
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Mar 1, 2022 15:40
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Enos Cabell posted:spatchcock I'm on the app and forgot about the turkey post. Thought this was just more in the line of porn shoulder puns. Frankly, it fits  Also, seconding spatchcocking as long as you have the s space for it. I was able to squeeze a 22lb bird on my 18.5" WSM last Thanksgiving.
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Mar 1, 2022 15:44
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slow smoking meat: spatchcocking our porn shoulders
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Mar 1, 2022 17:17
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Chad Sexington posted:Or just break it up completely if fitting it is genuinely a concern. A little easier to cook the different pieces to ideal temp too. Yep. I've done it spatchcocked and in quarters. Both ways worked great and made fantastic turkey. That and a bunch of spatchcocked Cornish game hens are my favorite poultry smokes.
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Mar 1, 2022 17:21
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Enos Cabell posted:slow smoking meat: spatchcocking our porn shoulders
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Mar 1, 2022 17:40
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Dango Bango posted:Also, seconding spatchcocking as long as you have the s space for it. I was able to squeeze a 22lb bird on my 18.5" WSM last Thanksgiving. I barely fit it on my PK360 but it worked. It was just a bit closer to the coals than i was hoping, so I spun it around to point the fattest bit toward that edge and put up a foil shield for the whole cook. Worked brilliantly, no burning. My turkey from a little while back, also a leftover from November: BaronVonVaderham posted:
It was so tender the thighs just pulled out when I tried to move it off the grill. I basted it with butter a couple times during the smoke and the skin was phenomenal. Otherwise it was the same brine I use for Thanksgiving for 2 days, spatchcock, smoke. I think it took about 5 hours, sadly just long enough that I had to add another half chimney of coals at the end. If I did it again, I'd just quarter it so I could use my extra rack insert to put the leg quarters above the breasts and keep everything centered over the drip pan and further away from the coals to avoid that direct heat.
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Mar 1, 2022 18:11
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Umm so this (and all) porn shoulder from the store says Use by Today.. I'm not smoking until Friday night I'm fine right? I wont die?
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Mar 1, 2022 18:46
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Yeah you'll be fine as long as you don't open it and it smells like rear end.
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Mar 1, 2022 18:49
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tater_salad posted:Umm so this (and all) porn shoulder from the store says Use by Today.. I'm not smoking until Friday night I'm fine right? I wont die? How long has it been in the fridge? Or are you freezing it?
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Mar 1, 2022 19:47
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Nice and hot piss posted:So... I have a 20 lb turkey left over from Thanksgiving. Spatchcock and dry brine for 2 days, it'll be incredibly moist and delicious. I don't have specific recipe suggestions past that, because I've done a ton and all were pretty good, the key thing that really made a difference was just doing a full 2 day brine on that sucker.
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Mar 1, 2022 20:02
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Yeah. I smoked a turkey for thanksgiving and the flavor was good but I only dry brined for about 12-16 hours and the skin was kind of rubbery.
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Mar 1, 2022 20:07
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Oh yeah, use some baking powder in your brine on the skin to help it get real crispy.
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Mar 1, 2022 20:08
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