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

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Apr 7, 2020 at 8:31 PM
    #1021
    Juanjoolio007

    Juanjoolio007 New Member

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    Haha no worries. I’ve had more then my fair share of vodka this afternoon so I thought I would ask as letters are starting to blur :rofl:. Anyway smoked a Costco chicken pot pie then finished in the oven tonight. Went and had a few drinks and just ate some dinner.

    Tomorrow I’m smoking 2 prime chuck roasts for shredded beef tacos. Promise to take some pics.
     
    aperezsh and BravoDeltaRomeo like this.
  2. Apr 8, 2020 at 9:09 AM
    #1022
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Baby brisket

    8ED66DEA-CBCE-4BBF-88C5-8D60801BAF74.jpg

    Update: wrapped it

    94F08076-2385-47B3-AF46-8CF58CC22AA2.jpg
     
    Last edited: Apr 8, 2020
  3. Apr 8, 2020 at 10:13 AM
    #1023
    Green Thunder

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    We haven't touched the pulled pork I smoked last week yet (in the freezer) and still have some left over brisket (also in the freezer). Been trying to find a way for the wife to suggest we do some ribs...but yesterday she said "Hey, I want a Thanksgiving dinner". So a smoked turkey is next!
     
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  4. Apr 8, 2020 at 10:17 AM
    #1024
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    That's what I'm doing once this social distancing is over. Having over some friends for a Thanksgiving meal. So mark your calendars (in pencil LOL)
     
    Green Thunder[QUOTED] and Rica25 like this.
  5. Apr 8, 2020 at 10:22 AM
    #1025
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    Both are awesome

    Canadian Bacon = Back Bacon = Peameal Bacon

    If you can candy it, even better...oops, saw this was already answered. But any bacon talk is good talk.
     
    Last edited: Apr 8, 2020
    Rica25 likes this.
  6. Apr 8, 2020 at 1:36 PM
    #1026
    Green Thunder

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    I love that idea... we will for sure be doing something big once this Embargo on Fun has been lifted and it will including smoking a big slab of meat.
     
    TXMiamiFan[QUOTED] likes this.
  7. Apr 8, 2020 at 4:10 PM
    #1027
    CourtJester

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    I just ordered an electric smoker that should be here Friday. Used to have a charcoal and wood smoker. Worked well, but was a pain in the ass to keep regulated and took about 8 hours to do a pork butt just right. I’ll be reading through this thread a good, possibly posting some.
     
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  8. Apr 8, 2020 at 4:20 PM
    #1028
    Azblue

    Azblue Beer is Good Ban Moderator

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    The Dirty T
    Jerky today.

    20200408_105905.jpg
    20200408_153457.jpg
     
  9. Apr 8, 2020 at 4:42 PM
    #1029
    knoxville36

    knoxville36 New Member

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    What kind did you get?
     
  10. Apr 8, 2020 at 5:14 PM
    #1030
    CourtJester

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    dyna-glo 30” analog electronic smoker. Never used an electric one before.
     
  11. Apr 8, 2020 at 6:22 PM
    #1031
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    Picked up a big 8lb pork butt in error @ Costco when I did a big shop the other night. I meant to pick up a big beef roast. :(

    Oh well. I wanted to do an overnight smoke soon, so tonight it is.

    Hopefully it goes well and will make pulled pork sandwiches for lunch.

    IMG_20200408_183911.jpg
    IMG_20200408_220552.jpg

    Brrrr.....it's 32f outside on my probe right now.
    IMG_20200408_220625.jpg
     
    Last edited: Apr 8, 2020
  12. Apr 9, 2020 at 6:13 AM
    #1032
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    @ 4am when I was taking a squirt, it was was holding @ 240*f/140*f

    @ 8 am when I woke up, it was holding @ 208*f/160*f. Probably due to it snowing outside now :mad:

    Cracked a few vents to get the temp back up to 225-250*f

    Haven't peaked at it yet, but times and temps are lining up to what I figured.....90 min/lb and 203*f to wrap and place in cooler.

    But I'm not pulling this one off until it feels right and it's up to my desired temp, regardless of what time it is.

    I had to keep my temp base covered last night from snow.
    IMG_20200409_092030.jpg
     
    Last edited: Apr 9, 2020
  13. Apr 9, 2020 at 6:45 AM
    #1033
    OV-1794

    OV-1794 New Member

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    Looking good, just got this delivered yesterday. Get to cook on it tonight!IMG_20200408_175235_01_01.jpg
     
    Squeaky, aperezsh, Casper3 and 5 others like this.
  14. Apr 9, 2020 at 7:03 AM
    #1034
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    @OV-1794 oooooooo, Kamado Joe. What a beauty!
     
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  15. Apr 9, 2020 at 8:45 AM
    #1035
    Green Thunder

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    At risk of repeating something earlier in this thread (before my time), has anyone done Pork Belly Burnt Ends yet? I've tried them a few times and really like them, but haven't perfected my recipe yet. I prefer to call them bacon marshmallows...
    https://youtu.be/omEpZI18OtM
     
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  16. Apr 9, 2020 at 8:47 AM
    #1036
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    I have not. If I do, I think I will go the frying method. If too squishy due to the fat not getting crunchy like pork rinds, no one in my house will eat them.
     
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  17. Apr 9, 2020 at 8:51 AM
    #1037
    knoxville36

    knoxville36 New Member

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    Did you take advantage of some of the Recent sales for $999?
     
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  18. Apr 9, 2020 at 8:59 AM
    #1038
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    Yes, I've done them a few times but with ribs. I've only done pork belly once or twice and we found it too rich after it was sauced.

    Like you, I haven't perfected them yet.

    With ribs, I cut them off the bone after smoked and then re-smoked them with sauce. I may have done them with pork butt too, but I can't find my notes on it so it may something I thought of doing.

    On a side note, I've hit my stall with my pulled pork...it's looking more and more like supper, not lunch. :bored: :bored:
     
    Last edited: Apr 9, 2020
  19. Apr 9, 2020 at 12:38 PM
    #1039
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I topped up my charcoal with some Kamado Joe XL Big Chunk that I picked up last fall.


    Wowsers ... They weren't kidding.

    IMG_20200409_142728.jpg
     
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  20. Apr 9, 2020 at 12:46 PM
    #1040
    TXMiamiFan

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    Damn. Is that for cooking or running a steam engine??
     
  21. Apr 9, 2020 at 12:50 PM
    #1041
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    It probably takes up the entire Weber chimney.

    Biggest piece of lump coal I've ever seen.
     
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  22. Apr 9, 2020 at 1:30 PM
    #1042
    Green Thunder

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    Rib meat is an interesting idea. I've used the pre-cut belly meat from Costco so far. The pieces were too large on my first batch. Too much to eat in one bite (especially if on the fattier side). Another batch was over-seasoned, which is easy to do when they're small and seasoned on all sides. Third time they were pretty good, but too light on seasoning. When I do this again, I'm going to get the full belly (uncut) and take the time to cut the pieces to the right size.
     
  23. Apr 9, 2020 at 1:35 PM
    #1043
    BravoDeltaRomeo

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    Question.

    My 8lb boneless butt went on at 11pm. It's now 16.5 hrs or 2 hrs/lb and I'm sitting at 191*f internal. The meat still appears moist and probe inserts nicely. Grate temp is steady between 225-250*f.

    Continue cooking until 200-203*f? I plan on wrapping and placing in cooler to rest before pulling

    It is cold and windy, so that probably isn't helping cook times.

    I'm thinking keep it on and take it to 203.
     
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  24. Apr 9, 2020 at 1:44 PM
    #1044
    JMB

    JMB Not new, just a little old.

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    I agree. The last butt I cooked I took of at 195 because it was getting late. It tasted good, but the texture wasn't the best. 200-203 has always worked best for me.
     
  25. Apr 9, 2020 at 1:48 PM
    #1045
    JMB

    JMB Not new, just a little old.

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    Or you could "cheat". Wrap it and put it in a 350 oven to get the last 10ish degrees a little faster. You don't have to tell anyone.
     
  26. Apr 9, 2020 at 2:12 PM
    #1046
    OV-1794

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    I've never seen the Big Joe II at that price. The midsize Joe II, I have seen at that price. I paid $1,499 out the door at my local Ace Hardware. First cook will be today. Nothing special just tri-tip but curious to see the difference from my Weber kettle.
     
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  27. Apr 9, 2020 at 2:24 PM
    #1047
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Was gonna recommend the same. Not that I have done it :anonymous:
     
  28. Apr 9, 2020 at 2:30 PM
    #1048
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    We are up to 197*f now....so I'm going to stick it out on the Ceramic. Cooler is warming up with hot water and I'll try to wrap and rest for an hour minimum if I can hold off the hungry kids.

    Thanks guys.

    I know every cut is different, but it sure is tempting to pull it off early and/or jack up the heat when it takes longer than planned.
     
    Last edited: Apr 9, 2020
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  29. Apr 9, 2020 at 2:34 PM
    #1049
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Understand. Hard to tell when it will be done. It's either too early or later than planned. Never when you want it LOL
     
  30. Apr 9, 2020 at 3:18 PM
    #1050
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    It almost fell apart taking off the grill. Removed at 200*f, 18hrs. Juices were pouring out of it when wrapping, but I managed to save most to top butt before going in cooler.

    Pulling in an hour. Just serving on fresh baked buns from our local bakery, chopped onion and maybe some pickle.

    It looks to be one of my more promising pulled pork endeavours.

    IMG_20200409_170435.jpg
     
    Last edited: Apr 11, 2020

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