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

And wrapping the rolling pin with saran wrap is a great idea.

 

Lil chuck went on this am





Will be converted to burnt ends!

 

Memphis style baby back ribs this weekend. Sooo good

 

I figured we might be hunkered down for a week or 2 so over the last couple days we bought whatever meat we could find. I am doing a 3 lb. boneless pork loin tonight. I have a little SPG seasoning from Hot to BBQ right, with a top layer of Kosmo's Honey Killer Bee rub. Did a little injection of apple juice. Serving with some roasted Yukon gold potatoes on the smoker and some kale salad.

We have the following meats in the fridge ready to smoke or cook this week:

Hormel Pork Tenderloin (Teriyaki)
Jennie-O Applewood Smoke Turkey Tenderloin
2.25 lb. Pork Tenderloin
11 lb. Boston Butt
10 lb. Beef Tenderloin

The beef tenderloin will be broke down into about 6 to 8 filets and 6 burgers.

 

Pork loin came out great!!!! Never done one before. Pulled off at 140 and it was perfect. Glazed it with some barbecue sauce and kids murdered it.

I also did some Yukon gold potatoes until they were pretty soft. Finished off with some butter with a little SPG seasoning in it. The potatoes were freaking awesome!!!

 

Best part of the pork loin was it was on sale for $1.67/lb. it was about 4 pounds before trimmings so between that, the potatoes, and a salad we had about $12 in dinner. I have a ton left over to take for lunch tomorrow with potatoes!

 

I've owned a traeger big Texas grille now for about 8 years. This thing makes BBQ so easy. I have made so much jerky though that I cant eat it anymore... I end up just making it for the neighbors. I am going to make a few racks of ribs tomorrow. Gonna use the 3-2-1 method this time around.

 

Didn't quite make it yesterday but they're on today! Ummmmmm...

 

A little venison backstrap on the pit boss.

 

Dinner tonight and then an overnight smoke that will provide dinner this week

 

Round 1 done. 60m at 200ish until internal temp got to 110. Cranking the heat now

 

A whole yard bird smoked with apple pellets. Some left over which will make sandwiches tomorrow.

 

Smoker at 500, ran the steaks up to 130 internal temp. Rested 20m with some butter melting on the top. Then sliced up and served with a smoke salmon and dungeness crab mix. Was pretty amazing

 

Refired the smoker and put the two butts on about 20 minutes ago. Between the LED lights in the driveway, my craptastic iPhone camera and general lack of photography skills, the one pic I got before I closed the lid looks like I put two blocks of wood on the grill...so no foto for u's.

More tomorrow when they come off...

 

Wrapped a little early, but I'm awake so why not...

 

Got a 10lb. Boston Butt that we not on the Yoder this morning. I put a light coating of How To BBQ Right AP seasoning. Then went heavy on Kosmo's Q Killer Honey Bee rub. Got it on a little late this morning so I will have to crank up the heat once it is wrapped to get it done around 6pm dinner time.

 

A couple bone in pork butts I rubbed last night and threw on this morning for supper.

I couldn't find a big one so had to buy 2 x 4.5 lbers.

 

Coming along good so far. Threw on some beer brats for lunch today. Can't wait for dinner!!!

 

Smoked brats as usual and a few county ribs. Made some homemade Jaeger sauce with mushrooms and onions. (Lastnight) leftovers today

 

That's a good looking plate of food ...more refined than my beans and slaw will be tonight

I gotta say, my old Vision Ceramic holds amazing temps. I replaced the gasket last year, nothing else has ever failed or needed repair.

This is after 4hrs, cool Winnipeg afternoon, a chimney of lump and a few minor vent adjustments needed due to wind etc.



Sitting at 151* internal

 

That is awesome. I would really like to add a good ceramic to my grilling Arsenal. I am thinking about getting a Kamado Joe. I also want an upright drum smoker also, haha....

 

Some chicken on the smoker

 

15hrs later, the butts are done. Probably my best bark ever. Still a bit dry, so need to maybe pull a bit earlier. Overall very happy.

I wrap at 165 and remove at 195. What do you guys do? Always open to new suggestions.

 

I wrap at 170, remove at 203 and place in tight cooler for an hour before serving...but I still don't have the perfect pull pork down yet. I also serve with a homemade Carolina Mop type sauce so it can rehydrate a bit and a creamy slaw so it can be made into a big messy sandwich with the slaw right on top, my preference.

To be honest, I prefer it sliced. Then you can remove it a bit earlier if it's not ready and family/guests are hungry. I find it juicier if sliced to. I think I go to about 175* for sliced

I always advertise it as Smoked Pork. That way I can call an audible if it looks like it's taking too long.

Yours look delicious and has a great looking bark.

 

Same method. Pull somewhere between 195-205 and put in a cooler for an hour minimum like BravoDelta said. I have noticed that bone in pulls a lot better.

 

Looks great. I don't wrap and on my electric used to go to 200-205 internal. This was the last butt I cooked, but it was also the first on my Pit Boss vertical pellet smoker. For moisture I've found a couple of things. If you use a rub with salt, give it 8-24 hours in the refrigerator. If your rub has no salt, give it 8-24 hours with a 1/2 teaspoon of kosher salt per pound. I also trim less of the fat cap than most recommendations I've seen. Smoker temperature for this one was a little higher than I normally do. I try to keep it closer to 225 and will next time. And, as @BravoDeltaRomeo said, a good sauce can help improve moisture too. Keep tweaking until you find what works for you. Share the results, that's how we all get better.

 

You are not far off.... I wrap whenever they hit their stall. The one I am doing today hit its stall at 159 so I wrapped it. It sat at 159 for 2+ hours and then comes up fast. I start checking for tinderness at 198. Sometimes it is done, other times it takes up to 205 to 208 to get it tender.

Moisture is not a problem with mine. In fact like a lot of competition trims, I remove most of the fat cap since their is usually a lot of fat internally on a butt. I find removing the cap it cooks much better and cuts down on a lot of fat and grease.

 

Oh and 1 more thing......


After you have let it sit for an hour and pull it out of the foil, make sure to save the juice in the foil. I will shred mine in an aluminum pan, hit it with a little more rub, then pour a little of the juice in the foil back in. Toss all that together and it adds a lot of moisture back in!!!

I am not the best and world championship level, but I get a lot of compliments and everyone is always asking me to smoke for them. I can honestly say it is much better than any restaurant around Knoxville, TN. Key is letting it sit an hour and then using some of the juice and it will melt in your mouth.