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

Tried something new today. Twice smoked pulled pork. I did a pork butt overnight in my pit barrel cooker. Then after resting, pulled it, then put the pulled pork on a raised cooking grate over a pan. Placed back into the smoke. Browned up the pork strands better. I really like the crispier taste

 

Twice smoked. Brilliant!

 

How lang and what temperature for the second smoke? I never thought about doing that. I think I will try it next time I smoke a butt. Maybe cut a small chunk off. Did it add more smoke or just crisp it?

 

About 250 for another 20 minutes give or take. It makes it a little more smokey as well. I like it

 

Gonna try it, thanks.

 

Today’s ribs. 3 hours bone down. Two hours meat down. Every 30 minutes spritz with apple juice except for the last hour. Set the Traeger at 225*.

Came out very moist. Very tender and tasty.



Edit: used Hickory pellets.

 

Those look perfectly cooked. What Temp do you pull them off at?, I just recently started pulling mine off at about 190-195 degrees. Just curious what others here are doing.

 

Thank you. I just leave the heat at 225. The meat temp. probe bounces back and forth between 160-170.

Only my second time smoking anything.

 

The only reason I asked is because I heard that if you let them go to about 190-200, it breaks down the collagens and fats in the meat, and makes them more tender and juicy. Who knows if this is true though.

 

Ribs are the only meat that i cook by time, not temperature. The bones are so close together that it's hard to get a probe accurately placed. Baby backs are what I normally do, about 5 hours. You can pick them up with tongs. If the sag and split a little bit they're done. No sag, undercooked. Fall apart overcooked, but probably still good.
Those look

 

We have a local farmer's market on Wednesday and Saturday. There's a guy that raises free range beef. From talking to him I think he babtizes them at birth and then gives them massages and reads them bedtime stories. Then he kills them and sells their parts. The cuts are small but really good. My wife bought a 15 pound box today. Had a 2.6 pound brisket in it. Perfect size for the two of us. Mustard binder with S&P rub from my secret Santa. Hitting the smoke tomorrow with an ETA of 6pm. And there will be tomatoes involved.

 

Brisket turned out great. We had it with fresh white corn and a small salad. And a good Argentine cabernet. My wife was impressed.

 

Smoked some pork and beef ribs. Forgot the after pics but they were delicious. Used meat church voodoo on the pork and meat church holy cow on the beef.

 

Baller status with those beef ribs. I was at Costco the other day and happened to check the price. $250!! I thought it was a misprint until I saw the smaller rack next to it for $190.

Looks amazing though.

 

This is exactly what I do too. I don’t trust temps on ribs…

 

I've never done ribs by internal temp. I do the bend test and by feel.

I held out for a long time NOT doing the 3-2-1 method, but did them on my last smoke and they were the best ever. Probably too fall off bone for competition quality (if you are going for that), but everyone at the table loved them. I also put the ribs in a closed hotel pan instead of foiling. It made it easier to peak at them, steal some bark and/or spritz or add sauce during that 2hrs of covered.

edit...just saw your post. I do the same:

 

My in laws got a new smoker a while ago, and said we could have this one... Well my old lady went down there finally (covid) for the last 2 days and came back with this. Never smoked anything in my life but have always wanted one. It ain't mint but he says it works great, just went bigger. Any websites/resources/tips and tricks to start me out would be appreciated. Always been a bbq guy and I do some reverse searing and oven cooking but this is a new adventure to me! I fuckin love meat

 

Nice. Looks like somebody cleaned up the inside, don't do that. Fire it up and get some smoke going, season it back up.

 

I had one of those for years was great and easy to use. Only things I can recommend are don't over fill the chips, only soak the chips for about 10 minutes and get a thermometer. It regulates the temperature pretty good, but not always at the setting you think it's on.

 

This x2. I use time as a rough guide. Then the final decision to pull is made by feel. If you can pick them up with one hand or tongs and they dont feel like they are going to break in half they aren't done. The moment you pick them up and reach for a second hand or tool to support the rack, they are done. Disclaimer: I'm usually smoking baby backs, dry rub, no wrap.

 

8lbs of wings on the BGE this evening.

 

Got a pork roast to smoke. First time for thick pork. Any tips? Maybe ideas for rub ingredients?

 

Out-doer! I'm gunna triple smoke my next one! I like crispy bits and often broil my pulled pork leftovers for tacos so this would be great idea for day of the pull meal. Thanks!




In other news I did another SRF american wagyu brisket last week thanks to my brother. This one only lost a little over 3lbs of fat in the trimming process, I cooked the meat edge of the flat that was trimmed off for shape and threw it in my eggs for breakfast. Went on at 1am, pulled at noon, rested for 4 to wait for dinner. The flat was perfect, the point was still a little overdone/fall apart at the edges like my last one even though I pulled way earlier but that's the struggle of the wagyu I suppose. Look at those striations and marbling!

 

My signature Tri-tip
-Butt-rub 24hours before cooking
-6 hours at 160 degrees on smoker (apple wood pellets)
-24 hours Sous-vide at 130 degrees
-Finished on the grill for some char!

 

Its on like donkey kong.

 

I have to say that I have found all over that people who love to smoke foods have always been honest and of good nature.
Never have I met a smoker that was a jerk.
It's like cigar smokers, something about cigar smokers that keeps em all friends.
Maybe thats the secret to all this political crap, Smoke cigars, drink whiskey and smoke foods..

 

Smoking meat is a connection to our most basic need. Cooking meat, it is one of the oldest technologies in our existence beside maybe stone blades for hunting. I believe there is something special that it does for the mind/spirit, just like walking through nature

 

Shes settled on 240*


and im spritzing but i dont know why, and im gonna wrap because of the juices.

 

Reversed sear tri-tip. Put some Oakridge seasoning.

 

First time I ever seen inside an active Egg. lol