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

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Sep 6, 2021 at 9:40 AM
    #2071
    knoxville36

    knoxville36 New Member

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    Well since we are talking about butts.....

    this one went on at midnight last night. Smoker is set to 200 degrees. I looked at it for the first time at 11:00am and internal temp about 160 degrees. I am bumping the temp up in the smoker to 250 as some ribs are about to be going on.

    Picture taken 11 hours in....
    28855645-6E22-47D7-A356-06B9BB3721E2.jpg 874B190D-EB50-4410-9D70-90D589BEE90F.jpg
     
    OV-1794, Boerseun, Fotnot and 5 others like this.
  2. Sep 6, 2021 at 9:43 AM
    #2072
    knoxville36

    knoxville36 New Member

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    So now for a rack of ribs. St. Louis cut from a local butcher. I had to do very little other than take the sheath off the back and just a little trimming. This one is getting a new homemade rub I am working on. Went on about 11:00am also so should be eating with the pork about 5:00pm.7073F373-193B-4AD6-9128-91E06BD24C2A.jpgF79853A7-0619-4BB7-89BA-4E44401484E9.jpg
     
  3. Sep 6, 2021 at 10:23 AM
    #2073
    Rica25

    Rica25 Got Bam? IG ......@TNDRA08

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    Looks great.
     
  4. Sep 6, 2021 at 2:28 PM
    #2074
    knoxville36

    knoxville36 New Member

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    Getting so so close......

    Pork has been on for coming up on 16.5 hours. I went really slow with it this time!

    Ribs are done, just put a real thin layer of vinegar sauce and letting it setup real quick.

    4DA7986A-61EA-42F5-95E5-BBDDDF914DAF.jpg
     
    OV-1794, Boerseun, Fotnot and 4 others like this.
  5. Sep 6, 2021 at 5:15 PM
    #2075
    knoxville36

    knoxville36 New Member

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    It took17 hours for this pork butt, but it was well worth it!

    So, I got adventurous with the pork. I glazed the pork with a vinegar sauce once I covered it the last 4 hours of cook time. All of the liquid in the pan I let cool down and strained fat and meat pieces out. I put that on the stove and heated it up. I added in some orange juice, cranberry juice, and a little brown sugar to make a little sweet n sour moisturizing liquid.

    The pork I was able to pull apart each individual muscle on the cutting board. I then chopped each piece against the grain to give me some super tender pork. I then added a little of the orange cranberry glaze I made on the stove and tossed in the pan for a really light and super tender pork. It was like candy!

    Needless to say, it came out ridiculous good! The family said I have to do this one again as this was by far the best rendition and I have probably made 150+ pork butts!

    Ribs came out phenomenal also. Perfect doneness with a light tender rug and comes right off the bone!!
    A81282F3-3189-41FA-92E1-A459D8456C7F.jpg C12CFDEB-4F65-4643-A17D-827653B754B9.jpg E7353636-AD11-4DE6-BF62-BBA3A5820C12.jpg 993660AC-7E00-4B35-AC22-1E5C671E7F9B.jpg
     
    OV-1794, Cfincke, Boerseun and 9 others like this.
  6. Sep 6, 2021 at 5:45 PM
    #2076
    Hightide

    Hightide SSEM #88 - 3MW - ASCM #2 RGBA#Q

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    Finished up

    upload_2021-9-6_19-44-17.jpg

    upload_2021-9-6_19-45-16.jpg

     
  7. Sep 6, 2021 at 5:49 PM
    #2077
    FrenchToasty

    FrenchToasty The Desert rat, 6 lug enthusiast

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    Do you dice the peppers up for samiches? Or where do they fit into the meal? Nice butt FYI
     
    Rica25 and Hightide[QUOTED] like this.
  8. Sep 6, 2021 at 6:18 PM
    #2078
    Hightide

    Hightide SSEM #88 - 3MW - ASCM #2 RGBA#Q

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    Thanks, brother!
    little flavor then throw em on the smoker as is.
     
    FrenchToasty[QUOTED] and Rica25 like this.
  9. Sep 6, 2021 at 6:24 PM
    #2079
    silentpartnertoo

    silentpartnertoo New Member

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    12lbs for 14 hours on a kamado with post oak, definitely worth the labor

    BDC3089C-E9FF-4F16-9864-1A613B8DC524.jpg
    71D410B7-5AEB-48BD-BC23-48FD63A3E15D.jpg
     
    OV-1794, MS22, Boerseun and 7 others like this.
  10. Sep 6, 2021 at 6:32 PM
    #2080
    FrenchToasty

    FrenchToasty The Desert rat, 6 lug enthusiast

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    Dropping it hot with the first post! Looking good
     
    Green Thunder, Rica25 and Hightide like this.
  11. Sep 6, 2021 at 6:33 PM
    #2081
    Hightide

    Hightide SSEM #88 - 3MW - ASCM #2 RGBA#Q

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    Hell yeah!
    Welcome!
     
    Rica25 and FrenchToasty like this.
  12. Sep 7, 2021 at 7:24 AM
    #2082
    WestexSBK

    WestexSBK New Member

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    Finally broke down and bought some Dino Ribs. I had no idea what I was missing!

    32696128-B557-489F-B7AD-E193C4CA0C11.jpg 0864899B-6319-4CDA-926D-925F4367D6F1.jpg 84030D08-3939-45D2-B445-EB3BB34E3618.jpg
     
    JerryH, T500, Rica25 and 4 others like this.
  13. Sep 7, 2021 at 7:32 AM
    #2083
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Went to Costco last week with the “Ribs or steak” argument in my head. I chose steak…and it was wrong. You all are making me want some ribs!
     
    JerryH likes this.
  14. Sep 7, 2021 at 7:48 AM
    #2084
    WestexSBK

    WestexSBK New Member

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    Does this help?
    D456E7DB-B323-4AD2-A22A-0060D92A1193.jpg
     
    OV-1794, JerryH, T500 and 3 others like this.
  15. Sep 7, 2021 at 7:50 AM
    #2085
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Food crumbs and dog fur
    Stoooooooop! You are even using Costco foil!
     
  16. Sep 7, 2021 at 7:59 AM
    #2086
    Hi06silver

    Hi06silver Fat. Thumbs.

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    Super easy sauce
    4 equal parts

    Whiskey or bourbon (I like makers mark)
    Butter
    Grey coupon
    Brown sugar

    Put together in small saucepan heat on low to medium until the sugar melts let cool and in the last half hour to hour of cooking periodically slap it on

    Screenshot_20210907-095556~2.jpg
    PXL_20210906_031143723.jpg
     
    Blang805, Dilsky, Hbjeff and 4 others like this.
  17. Sep 12, 2021 at 4:38 AM
    #2087
    T500

    T500 # The Dark Side

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    B18E541C-C457-4005-A6F9-5224EB072A1D.jpg

    Knocking this up today. Some on the Pit Barrel, some on the Recteq
     
  18. Sep 14, 2021 at 5:48 PM
    #2088
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Personal pizzas tonight!
    89B1D1AE-68C3-4788-A1A3-3CC29F24BD40.jpg

    Think I need two smokers so this goes faster….
     
  19. Sep 14, 2021 at 8:09 PM
    #2089
    Hi06silver

    Hi06silver Fat. Thumbs.

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    Dude! How never thought to try a pizza. How good were they? How long? Looks fantastic I love homemade on the grill
     
  20. Sep 14, 2021 at 8:13 PM
    #2090
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Home made pizzas on a smoker are insane. A pizza stone is a must for a hot surface and a crispy crust. I set my smoker to 475 for 30 min to get the stone happy. Then each pizza is 12 minutes.

    My dinner:
    16BC2893-4C13-437C-81F3-4C1C73288960.jpg
     
    Hightide, MS22, JMB and 3 others like this.
  21. Sep 15, 2021 at 2:58 PM
    #2091
    Hi06silver

    Hi06silver Fat. Thumbs.

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    This is what I'm eating Saturday. I assume you meant to make the shape of a heart? If not no hard feelings, I absolutely suck at the crust in all aspects if it needs cooked first. Thank god for premade. And to think I was gonna throw my stone away because I hate cleaning it and storing it.
     
    Green Thunder[QUOTED] likes this.
  22. Sep 15, 2021 at 4:04 PM
    #2092
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Naa, the shapes are all “organic”. I just mold it however the dough wants to flow. I’ve given up trying to make a circle
     
    Hi06silver[QUOTED] and JMB like this.
  23. Sep 15, 2021 at 4:54 PM
    #2093
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Been asked to smoke a prime rib for the weekend getaway with some family. Going to smoke this to rare in the center tomorrow. Then reheat for dinner on Saturday. Concerned I don’t have enough for everyone, but such is life690DDF72-72D5-4AB7-9297-23D847C95BBE.jpg8119D92E-5CCA-4F62-AE11-2E193C66A284.jpg
     
    Hightide, Cfincke, Fotnot and 2 others like this.
  24. Sep 16, 2021 at 1:36 PM
    #2094
    Hi06silver

    Hi06silver Fat. Thumbs.

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    I am super surprised nobody said anything about my sauce recipe?! I just realized its says "coupon" and not "poupon" like it should....Why? I thought I was in the trust tree here.
    Btw. I no longer have any of those stupid shitty wire brushes, I suggest something else. I used one for a very long time and had one incident. THAT. SHIT. HURTS!
     
    Green Thunder, Fotnot and DaBoro54 like this.
  25. Sep 16, 2021 at 1:49 PM
    #2095
    alwzdfiant

    alwzdfiant New Member

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    Just bought this bad boy… ready for any advice
    565A0E05-75D3-436C-B4C8-25D756F4B152.jpg
     
  26. Sep 16, 2021 at 2:06 PM
    #2096
    JerryH

    JerryH Gravy Boatin, I don’t park I dock.

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    I have everything to make that sauce. This is a safe space. I even have the Grey Coupon.
     
  27. Sep 16, 2021 at 8:23 PM
    #2097
    Green Thunder

    Green Thunder Smooth in the Cruise

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    On at 10am…hit temp at 1:30. Was in a meeting (online) and my temp alarm went off. Yelled “be right back” into the headset and ran out the door. My coworkers got a laugh out if that…

    312C052C-EFB1-4AC3-85E7-05D6FE21612F.jpg
     
  28. Sep 18, 2021 at 5:45 PM
    #2098
    Blang805

    Blang805 New Member

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    Can someone give me an easy cook for doing baby back ribs on a Traeger that isn’t super involved. I have two racks to cook and just have pretty basic seasoning and bbq sauce since it’s so late notice. Just looking mainly for cooking temps, cooking times, and how it looks when done. Thanks in advance and sorry for the late notice.
     
  29. Sep 18, 2021 at 9:02 PM
    #2099
    Hi06silver

    Hi06silver Fat. Thumbs.

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    If you have time, preferably the night before. Peel the membrane of the back of the ribs before seasoning or doing anything really....google how to do it. not super complicated just can be frustrating the first time. Don't worry about getting it all, you'll never know if ya did anyways.

    safe to eat at 145 degrees but all of the collagen and fat won't be melted. at or around 180 it will be. especially if they rest wrapped in foil for about a half hour after removing from smoker.

    3-2-1
    smoked for 3 hours
    wrapped in foil for 2 hours
    then you grill them for 1 hour while brushing your sauce or glaze on periodically
    I'd go by temp but if ya want a thumb rule about a half inch of bone sticking out is done but that can differ if you've had the temp too high in the beginning.

    225 for cooking temp

    you can do a 2-2-1 method, same concept.

    about every 30 or so quickly open the lid and spray them down with 50/50 mix of apple cider vinegar and olive oil or cooking oil if ya got it. helps to tenderize and keep it MOIST!!!!

    Try the sauce I put up earlier in this post if ya have time its super easy and tastes fucking fantastic.

    if ya need help DM me and I'll shoot ya my number if ya want and it makes things easier.
     
    JerryH, MS22 and Blang805[QUOTED] like this.
  30. Sep 18, 2021 at 9:20 PM
    #2100
    Blang805

    Blang805 New Member

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    Thank you for the tips. I really appreciate it. I’ll probably give the 2-2-1 thing a shot. I have my friend down the road just do ribs at 350 for 2 hours and they turn out pretty good. I’m just trying not to ruin dinner tomorrow night. That’s all
     

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