Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Quit bsing and do it!!

 

Competition etiquette notwithstanding... is there really such a think as a rib that is too tender?? Not in my book!

 

No plated pics, but much better than my last go at babyback. Easily pulled off bone but not fall apart.

Trimmed a bit of the wonky Costco cut and pork choppy thick end, ate those as a snack during the smoke. The underside membrane was easily removed this time too.

Smoked them for about 2hrs over lump and apple, wrapped with BBQ sauce in pink butcher paper (new addition for me) for about 90min and then back on for about 45min unwrapped. All at about 250* on a Vision Ceramic.

 

Were making Lechon..

 

Sweet mercy

 

Just ordered a camp chef woodwind 24 WiFi. I’ll be browsing these pages for tips

 

Having to work from home means it's officially smoking time 24/7/365. Will put this on later tonight. Will be ready to wrap when I have to get up for work and then done by 11am. Lunch tomorrow will be amazing.

 

Kicking myself for not getting a green tundra, love the thunder.

 

The smoker wheels match the truck.

 

I have 2 green mountains myself

 

It's on...

 

Hopper restocked at 12:30am...I woke up at 4:30 and wrapped. The meat is now slowly crawling out of the stall. Pics for lunch...

 

Done...think I put a bit too much rub on, as the bark was really dense and the smoke ring not as pronounced. Meat was moist, but pulled apart a little too easy...so slightly overcooked.

Still, it tasted great

 

Scored a pork shoulder at the store yesterday. It’s going on for 12 hours or so. More pics in the AM.

 

Got bored tonight and put this beast together

 

After.

 

After after.

Wood: 50/50 pecan/apple
Time: 12h ish
Temp: 200-240

 

1/2 of a deer tenderloin. Kosher salt and pepper dry brine for about 5 hours. Bacon wrapped and in the smoke

 

Another day of the apocalypse, food shortage, panic survived. I'm getting the hang of this Pit Boss. Came out good, bacon not crisp but it's really there to add a little fat to the very lean meat.

 

congrats!!! guy I work with has one and really likes it! I actually used it once at his house to cook some filets for and employee party. Pellet grills are so versatile and you can do so many things with them!

 

Pulled a couple of butts out of the freezer and threw them in the fridge to thaw. I'll throw them in the BGE on Monday, since I'm "teleworking", vacuume pac a bunch and the Mrs. and I will eat off them for the next month or 2.

Have 2 more stashed in the freezer for the coming apocalypse .

 

I miss being able to smoke all the time

 

Had a spare turkey so I said what the hell since there is no restaurants open and nothing else to do I'm gonna Frye this damn bird today

 

Doing a boneless leg of lamb today. It has been on the smoker since this morning - should be ready for dinner.
Added some potatoes and will see what the wife wants to add for veggies.

 

This is what my dog is doing while it smells the turkey frying

 

looks good and looks like the pot boss is serving you well. I always like big thick bacon. However, when I am cooking and using it as a wrap, I like to take bacon and use a roller to get it flatter and thinner. Then I use that as my wrap. It gives it a nice thin layer that will get crispy. You should try it some time!

 

i use to agree with you. But when the meat just falls apart and you can not pick it up, I do not like that. It is almost mushy. I like the ribs to come off easy and cleanly, but have just a little bite to it. I would actually say that ribs can get too tinder now after I've cooked a lot and improved!

 

Awesome idea! I'll add that to my notes about the cook. My wife might disagree, the dogs' reaction to getting chopped bacon in their dinner was amazing. It was quite entertaining.

 

check this video out as an example. He rolls out the bacon on a tenderloin. I have been doing that for years and it makes it really light and crispy.

https://youtu.be/fWXV4Iw15KU

 

I'm in between. When I first used the 3-2-1 method I thought they were kind of mushy, or at least not enough texture to chew and savor. They were definitely hard to handle when done. I tweaked it to 3-.5-.75 at 225 and found that to be just right. If I'm correct, I think the competition guys like a little meat to stay behind on the bone. I prefer the bone to come out clean, but the meat to have a little chew to it. But unless you're trying to win a competition, do what you like best.