1st Gen. Lunch Table - General Discussion

This is the way

 

those ezbake ovens dont have a button to bump the temp up a bit through the stall?

 

I don’t. I ride the stall out. Most of mine are put on at 6pm and ready to pull at noon

 

203° ready to pull and wrap to rest

 

For pork butts, I tend to go Texas crutch around 165-170°. You lose the crunchy bark finish, but you get a super tender juicy pork butt. Pull at 203°, wrap in a towel and let rest in a cooler for a few hours. I’ll pour the juice off the butt before it rests into a bowl and put it in the fridge until the hard fat settles at the top. Then grab the butt out of the cooler, pull the bone and squish the butt into a pile and add the juice back in. 8# butt will feed 25-30 people making sandwiches. Great for big gatherings. They always turn out great. The brisket has been a little tougher to master however…

 

I’ll throw mine on late the night before and generally take around 14 hours or so to finish cooking at 225°

 

wrap in paper or foil?

interesting article about smoke rings.
https://memphisgrills.com/blog/scie...ng refers to,the interior brown-colored meat.

 

I suck at smoking pork, but I've smoked a few mean turkeys

 

I’ve tried both, foil and peach paper. Honesty the peach paper did worse on the butts than the foil. I’ve also cooked without the foil. Cooked em for 5-6 hours when in a hurry. They all turn out a little different, but still good. 14 hours with a foil wrap at 165° is the winner in our house. Moderate bark that’s soft and tender with a good smoke ring. Very juicy and easy to make sandwiches or more often pork carnitas.

 

My last boston butt.

 

nice, finishing internal temp?

 

Did a 6 pack of butts for the high school football team one time. Fed 120 kids and coaches.

 

Probably 203. I dunno, usually white girl wasted by the time its done.

 

Favorite thing to smoke though? Bacon wrapped meatloaf

 

I really like brisket, but the last couple times i've smoked beef ribs i've made bbq sauce from scratch. Pretty good. This time i used dr.pepper. I can distract polo with rib bones so i can eat in peace.

 

I flipped a Turkey pan rack upside down and used it to make some dry-rubbed ribs.

 

I love bbq beef ribs. Pork ribs are overrated.

 

Christmas brisket that was probably good when I pulled it. Then I made the mistake of “heating it back up” before eating. Dried it out. I was pissed. Everyone said it was good. Liars.

 

How about a fatty? I love these. Endless possibilities
https://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty

 

I double smoked jalapeno poppers & chickenlegs. Way too much smokey flavor. Fed the chicken to the dog & the poppers to the deer.

 

Best brisket I ever made was in one of those red bullet smokers with a water pan. It was a pain keeping track of the cooking temp and adding coals and smoke chips and crap. I worked for that one. Turned out awesome though. Satisfying. Haven’t had the same luck with my pellet smoker and brisket.

 

Try this sauce next time on ribs. It’s a Charlotte, NC local thing but you can order it
https://www.ogresauce.com/

 

get a pic of the ingredients, if you've got some.

 

No wrap. These were 18 hours at 225

 

You guys are killing me with all the cooked meat here. Frozen fish for lunch today.

 

If I have some? Son, this shit is a staple in my house

 

i need to try to smoke some fish, i only eat fish i catch, but i saw a way i'd like to try where you wrap the fish in a leaf of some sort... out on my brothers boat, you just filet em, dip em in lemon juice & let the sun cook em. Pretty good.

 

I use a cedar plank on the grill for fish

 

That sounds amazing. I love smokin fatties.

Too bad you're like 5hrs away

 

What kinda fish? I've got loads of cedar.