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

I think i found my new favorite thread on here! Any of you all deliver the east TN.?
Here was my latest and greatest
some baby back ribs and some pork tenderloin

 

We just got home from the lumineers concert (if you haven’t seen them you owe it to yourself to go experience one of their shows) and I put on an 8 lb pork shoulder; should take about 12 hours - just in time for nfl pregame shows. Only seasoned with salt and pepper because my wife is in a strict FODMAP diet. Following her cancer treatment she developed some crazy bacterial overgrowth in her gut and they’re trying to figure out what’s going on……but good thing she can have the pork!

 

Heard of the luminaries but dont think ive actually ever listened to them, tried an unseasoned pork butt awhile back to for the heck of it and it wasn't bad. Just thawed it out threw it on the smoker and let it do its thing. Wasn't the same by any means but wasnt bad. Hate to hear that about your wife and hope they get things figured out! Prayers to you and her!

 

Thanks man ; she is a tough lady. Beat the shit out of the cancer…..just some lingering stuff related to the rest of the body from all the treatment (radiation, chemo, pills, etc) we suspect. She isn’t letting any of it affect her though. Pretty inspirational to see her get dealt the hand she did and watch her tackle it with grace; literally never let if effect her mood and outlook.

Hopefully the pork will turn out good and she can enjoy it!!!

 

Amen! And is Tennessee to far for you to deliver? I could use a good pork sanich for dinner at work tomorrow......

 

That's candles floating on water in paper bag.
This is the lumineers.
https://www.midwestspeakerrepair.co...JeVA-UOroyGJvzEeNKTUyPtOBWal8dUCYVoOsxM_8cD7W

 

I never was good at spelling bee's Lumineers what I meant

 

Will rest for 90 minutes ; 202 when I pulled it off…..

 

Looks like good eatin' right there!

 

Not knocking but it looks like you cut with the grain rather than across the grain...

 

I cut too far into the point , but yes, and it was so tender it really didn't make much difference.

I used those on breakfast biscuits the rest of the week ( pitman's privilege )

 

Looks delicious

 

It was really good. Because I couldn’t season it, I used the Heinz Carolina style sauce…….it was actually surprisingly delicious

 

Never tried that sauce, sweet, spicy or its own flavor profile? Did your wife get to enjoy the chefs offering?

 

Yeah she really liked it; there juts something about the tenderness and smokiness of a nice pork shoulder. It has a great flavor. Vinegar based but has a tang to it. Highly recommend it for mass produced sauce

 

I'll have to check it out, I like trying sauces and seasonings. Funny thing about sauce with me. I enjoy sauce with my BBQ but if I'm try someone's or a restaurants bbq for the 1st time I want no sauce so I can taste how good their bbq is without covering it in sauce. If its good enough without sauce its good bbq.

 

Kinda Like The Old Saying....
You dont need no teef to eat my beef.....
But yeah....it's an insult to the Pitt Master to put BBQ Sauce on his meat.

 

Have a really good sauce recipe!!
I'll have to ask the Wife where it is....
If i'm thinking of the right one it starts with four sticks of butter.

 

I use 1 part kosher salt, 1 part black pepper, and 1/4-1/3 part celery seed on a yellow mustard binder for both pork and beef.

At ~160 degrees , I pull and wrap in butcher paper (foil is fine though). Before I seal the wrap, I throw in a couple sticks of unsalted butter for an 8 lb bone in shoulder, and 5 or 6 on a full packer cut brisket.

With that, I also add a little dark brown sugar and some good sourwood honey, then seal it up.

I cook that until 208 degrees, then rest it for 1 hour for the pork or 2-3 hours for the brisket.

I smoke/cook at 225.

Always comes out great, and for special diets, just forsake the honey and sugar, but would hate to have to delete the butter....

@Boneskull420 if you ever plan on coming through my area, let me know and I'll have something smoked up for you

 

That sounds like a plan! Likewise if you happen to be in the Cleveland Tn area! Maybe we need to get a Tennessee smoking tundra meet-up started! What general area are you in if you dont mind me asking?

 

Winchester, right near the Alabama border, about 60 miles south of Murfreesboro...

There is one other member that live in this area @Corndog123

Heck @Boneskull420 you are near Chattanooga, not too bad a drive. We come there for dinner and shopping occasionally...

 

Can't say I have or haven't been through the winchester area but we have been known to travel to smyrna frequently for the kids for bowling tournaments. Also my stereo guy is in Murfreesboro Overkill customs. Not a bad drive at all!

 

@Boneskull420 ... Do you know where Advanced Headliners (retired now) is out on S. Lee Hwy heading towards Ooltewah ?? He's a really good friend of ours and we visit him every other year or so... We used to have family in Cleveland and visited often but they have moved back here to Fl.

I also am a Pitmaster and do some competitions once in awhile... Even came up to Cleveland and did one...
If you guys want to check out the best BBQ forums on the web go to www.smokingmeatfourms.com ... I am also a member there with the same name as here... Check it out as there are some killer recipes and such there, Without all the BS that you get on other forums...

 

I do know where your talking about, our pastor lives on Brymer creek road and past it many times going to chatt or ooltewah. I by no means consider myself a pitmaster more of a smoking joker and an ex midnight toker. Most people do enjoy my cooking though so there is that. I would love to get into a position to do some competition stuff one day though. People tell me I should try to do a food truck and that sounds great but that is alot of investment of time and money. When your working 12 hour swing shift, kids well my boy has sports and school, my daughter just graduated last year. But many other obligations its hard to get focused on something like that to make it really work. At least that's what I tell myself to justifynot investingin it . Again maybe one day. I'll have to check that forum out. Thanks

 

Just wanted to say that I have been using the rub for a while and it is good. This injection is simply amazing, though! I've never made such good pulled pork. Zero sauce required for any reason.

Shame on me for not believing in injection.

 

I can say I have never used injection, not against it just havnt used the method yet

 

I’ve tried it with varying success. Mainly in my briskets. My big thing these days is brining. That brings out some serious flavor.

 

I’m also a fan of brining. Lots of goodness from using a brine.

My wife’s second uncle… uncle twice removed.. something whatever.. relative that we like.. swears by injecting Dr Pepper into his briskets before smoking. I’ve failed just about every other way to successfully smoke a brisket so I might as well give it a try!

 

Briskets are a pain. I stick to chuck roast or dino ribs these days. I’d like to give tri tip a try at being smoked like a brisket but it’s so dang good reverse seared I have a hard time convincing myself.