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

Tri tip tacos are awesome. I’ll cut it up fine and mix it with eggs as well.

 

This is making me crave some BBQ!!!
Know what I'll be doing next weekend!!!
Really Pissed!!!
Someone stole my Pitts&Spitts out of the backyard!!!!
$2500 hundred dollar Smoker Gone!!!
Have a pretty good idea who did it but it's worth it,he stopped coming around right after it disappeared.
Dude was a sponge!!!
He'd show up at the house and drink all my beer!!

 

thats a heavy ass pitt to just take. may have had some buddy with him too. he must have drank a shitload of beer for you to say oh well over a 2500 dollar pit

 

The guy mows lawns for a living so he pulls a trailer everywhere he goes and it has a ramp.
Which of course makes even more obvious he's the one who stole it.
We do have someone who mows our yard but they've been doing it for years and nothing has ever come up missing.
That and he stopped calling and dropping by unannounced right after it disappeared.
So yeah,he stole it.
And like I told the Wife.....it's worth it if it made him stop coming over constantly.
Besides,I had two pits and the one he stole doesnt perform as well as my other pit.

 

Have you tried wrapping your brisket in pink butchers paper?
When you get your bark set wrap it up till it's finished.
Be sure and unwrap it at the end so your bark will set up again.
That usually takes about a half hour.
The vast majority of the smoke flavor happens in the beginning when the meat isnt sweating yet.
Just experiment with it till you find the sweet spot.
Dont want to wrap it too soon or you wont get any of the smokey flavor you're looking for.

 

Yeah...I'll never forget discovering the reverse sear.
So simple yet it works so well.

 

Oops..
Going back I see you already addressed that.
So nevermind....

 

Almost did that for breakfast this morning, but the birthday boy requested German pancakes instead. Guess I'll come home for lunch tomorrow and make some. For now, I have secreted the small remaining portion of tri-tip in the back corner of the fridge where two of the kids can't see it... unfortunately for me, they are like bloodhounds tracking a scent whenever they know there's smoked meat in the fridge. Haha.

 

Birthday boy? It’s my birthday today as well. Big 4 0. Strips for the wife and I and sirloins for the kids plus an extra for breakfast tomorrow. Wife is making roasted potatoes/onions/mushrooms/garlic along with corn on the cob and some homemade peaches and cream desert. Not quite the Italian cream cake she usually makes but should still be delicious.

 

Happy birthday to me.

 

Happy birthday

 

Love roasting whole garlic!!
Then squeeze it out on a piece of french bread or just eat the garlic by itself!!!

 

One of my favorite things to eat.

 

Myself!!
There's a type of garlic called if I remember correctly elephant garlic or something like that.
The skin is purplish and the cloves are HUGE!!
Easily 4 or 5 times the size of a normal large garlic clove!!

 

Had that before. It was good.

 

Smoking pork butts, got a late start middle afternoon. Probably 2 to 3 more hours to go. First time in a pellet smoker, but I’ve done a lot of them in an Egg. Gonna flip them over.

 

No need to flip, IMO. But they sure look tasty...

 

Had two small boneless pork butts in the fridge that needed to be cooked. Tried a slow smoke overnight at 200*, wrapped them around 9 this morning, pulled at 195. Shredded great. My wife had some on sourdough with havarti; I just picked at it till I was full. Didn’t even make to bread or tortillas. I’m happy with it

 

Terrible day on the smoker.

Tried making ribs. Seasoned them up, threw them on at 275* for 2 hours, then wrapped them in foil with a half stick of butter, brown sugar, and some rib glaze. Back on the smoker until 203* (probe tender). Taste was ok, but they were dry and chewy.

Made some smoked mac & cheese to go along with the ribs. The flavor was really good, but there was way too much cheese. It was like eating a block of Velveeta. I can lighten up on the proportions next time, but that batch went in the trash.

To top it off, after showering and letting the smoker cool off, I go to put the cover back on it, and it gets stuck on the drippings bucket and knocks it over all over the deck and my feet.

 

Hmmm...Thats odd.
Sounds like you did everything right as far as the ribs go.
We're the Baby Backs or Beef ribs?

 

St Louis ribs.

 

That makes it even stranger.
They generally have plenty of fat on em.

 

Yeah, couldn't figure it out, but I'm pretty disappointed about the whole meal.

 

Looking quite tasty right there. Throwing a couple bone in pork butts on the smoker is a favorite in my household. Usually goes with my super secret rub and sauce. I usually take mine to the stall, typically 160-170 F, then wrap in heavy duty foil (the good 'ole Texas crutch) and go until 203-207 F. Rest for 1 hour and then pull apart by hand.

If you don't have it, get a

$17 ThermoPro TP19H Digital Meat Thermometer for Cooking with Ambidextrous Backlit and Motion Sensing Kitchen Cooking Food Thermometer for BBQ Grill Smoker Oil Fry Candy Instant Read Thermometer

ThermoPro digital thermometer and a bluetooth meat thermometer

 

Nice. I will have to try the foil method. That seems like it would keep them moist while they get to the proper temp/tenderness.

I have that same exact same thermometer in my camper! Fast and accurate. Thermpro is awesome. I use it not just for cooking but also to know how hot it is in the camper too.

 

Those ThermoPro thermometers are versatile As for using foil, it's my favorite method. I've smoked pork butts naked and with peach paper wraps, but foil works the best. Keeps the pork butt moist and it also speeds up the cook time. So it's important to use some kind of meat probe thermometer while it's on the smoker. I like the bluetooth wireless ones.

 

I usually wrap around the 150ish point and then pull them once the meat starts pulling away from the bone a bit.

 

Sometimes you're the ball and sometimes you're the bat.
Sounds like you know how to tweak the mac.
The ribs? Maybe you got a defective pig? Ribs are one of the few things i do by time. I started with the 3-2-1 method and landed on 3-.45-1. I haven't made a bad rack since. Except when I got some from a grocery store. I figued out they covered the Smithfield label that said spare ribs with a store label that said baby backs. I only buy them from a butcher shop now.

 

Check your local area or nearby larger town/city for a restaurant supply store. They typically have every possible cuts of meat you could want, plus some you never thought about. Usually at good prices too. I get my pellets from my local shop, 20lb bag of Bear Mountain smoker pellets for $10.

 

Good advice. We have a Shamrock food service store here, and I have gotten several nice tubs from them. Also I may try their meat selection. Have not yet.

I have been getting Lumberjack pellets here and they are also good. I think they were recommended by my grill store.