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

I dont see a problem using the racks but ya might want to flip the ribs over halfway through the process.
Assuming you're going with low and slow which is around 220 degrees?

 

The Smoke Shack is an electric smoker.
It has a Heating Element that provides the heat and it makes the wood chunks smoke.
You hear about people soaking their wood chips in water to make them smoulder.
While that works it doesn't give you that clear blue smoke you're looking for.
As far as electric smokers go it's probably the best electric smoker out there.

This is a good place to learn about BBQing....
https://www.bbq-brethren.com/#google_vignette

 

LOVE a good pork butt!!!!
To be honest I like it better than a good Brisket.
But keep that on the down low.......
Being a Texan I'm supposed to like Brisket over all other BBQ.....

 

Same here. I hit the easy button with the pellet smoker and it makes me happy. Mine lets me select a smoke level; I think it’s 1-10 but I’ve never gone past 4. Good smoke rings on the meat, excellent flavor. My fear with a more traditional smoker is letting the smoke go cold and then the smoke starts tasting like a cigarette. Blehch..

I’m still struggling with brisket, though.

Great flavor, but turns to jerky really quickly. I suspect the closer heat source of a pellet smoker has something to do with it but I still try. Finally temp is an issue. Running it over 200f always turns out tough and dry.

I cooked two pork shoulders last weekend to see if I was crazy pulling them where I do. One shoulder came off at 184, the second I ran out to 195. They both tasted great but the one I pulled at 184 was perfect. Tender, moist, shreddable, and overall better texture. I pulled the second one because it stalled again at 195, which is what I see my brisket do around the same temps.

 

Hahaha. There’s a bbq caterer in town that makes THE BEST brisket I’ve ever had. Well, maybe tied for first. But they had a storefront for a year and I prolly ate there at least twice a week. My brisket is so abysmal compared to it that I have to call it something else.

But brisket can be so rich that even I needed a break from it. There’s something about pork butt with its sweet and savory that I can eat it everyday the week after we make it. Pulled pork sammy for lunch, pork on my burger, pork tacos for dinner, pork enchiladas end of the week to finish it off, and I’m picking at it straight out of the fridge all week.

Your secret is safe here. Maybe.

 

Hmmmm...
The key to moist and tender brisket or any kind of large hunks of meat is Pink Butcher wrapping paper. Although I've never had to use it on pork,it usually has more than enough moisture/fat to keep it moist. As long as you keep the temps around 220.
As long as you keep the temps low Pork should stay moist
When you get close to the finished internal temp wrap it in the pink butcher paper if you think moisture could be an issue.
When you get close to the finish temp you need to unwrap it so the bark will set up and not become mushy.

 

What was your seasoning/rub? Your review is making me consider killing one out of the freezer for a Monday smoke.

 

I started wrapping it in pink butcher paper the last two go rounds, which helped but still no dice. I think I wrapped one just after the stall (170), and one just as it hit(165). I’m wondering if I need to wrap it sooner, like 145ish. I also usually cook it around 215 or 220. Might try dropping that a few degrees, too.

Any pointers are appreciated.

 

Do it…

Seasoning it is pretty simple, but I don’t measure anything except the brown sugar. I just sprinkle each seasoning on one at a time, which I’m sure I’ll catch some flack for. Anyways, it goes like this, covering the whole thing:

- Liberally coat in large flake kosher salt
- 1/3 C dark brown sugar
- medium sprinkle of garlic powder (not garlic salt), black pepper, paprika
- light sprinkle of red chili pepper, onion powder
- splash of white pepper and cayenne

Toss it on the smoker at 215 unpapered until it hits 184 (of below 5000’ elevation, you may want to raise you final temp accordingly, ~2* per 1000’). Foil, toss in a cooler for 30 minutes to 4 hours. My pork butts usually take 8-12 hours so I start them before I go to bed and check them when I wake up. Or I start them first thing in the morning and expect a late dinner.

I also don’t like a heavy red taste, so I take it easy on the chili powder. I had some ribs from a place here in town once that was like a paprika/chili pepper popsicle. Not my thing.

Good luck and tell us how it turns out.

 

One thing that I have always done while smoking my pork shoulders/butts is make up a mix of coke a cola and apple cider vinegar about 60/40 mix in a mist spray bottle and give it a good spray coat every 1 1/2 hrs or so. Helps keep some moisture and tenderness going and then almost gives a candied bark with the rub once it’s all done! I’ve also been using a Meater+ temperature probe that I can monitor on my phone if I’m away or doing over night cooks, seems to be very accurate and spot in for when to remove from heat.

 

Shouldnt have to wrap it sooner.
Whats your temp in the pit?