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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

    49 vote(s)
    13.0%
  2. Propane

    27 vote(s)
    7.1%
  3. Pellet pooper

    187 vote(s)
    49.5%
  4. Stick burner

    32 vote(s)
    8.5%
  5. Charcoal

    74 vote(s)
    19.6%
  6. Ceramic/Egg/Kamado

    61 vote(s)
    16.1%
  7. Homemade

    15 vote(s)
    4.0%
  8. Other

    11 vote(s)
    2.9%
Multiple votes are allowed.
  1. Sep 4, 2021 at 3:03 PM
    #2101
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Almost doneE7C77727-C36D-4415-ABD0-376C34BAF0FA.jpg
     
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  2. Sep 4, 2021 at 7:52 PM
    #2102
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Finished…99FFDBDA-45AD-4A3F-A5E6-B60251CD46A1.jpgAnd bagged…6D63C0A2-19E3-4FC0-A961-7E57250D539F.jpg
     
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  3. Sep 4, 2021 at 8:42 PM
    #2103
    Hbjeff

    Hbjeff New Member

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    Your vac seal job is even more impressive than the cook! Looks professional. How do you reheat/use?
     
  4. Sep 5, 2021 at 3:19 PM
    #2104
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Thanks! Two bags per bird, so we have 8 bags to use. Wife is going to make stock from the bones at some point.

    We do the same thing with pork butt/shoulder. Then use it for tacos, ramen, pizza, salad or whatever inspires us.

    As for reheating, we’ll just defrost it on the counter and then go from there. Can drop into a pan with sauce or even sous vide
     
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  5. Sep 6, 2021 at 8:04 AM
    #2105
    Hightide

    Hightide ASCM #2 Professional Smartass.

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    Got the butt on

    847C99D0-E9C9-4EE0-8D71-034F25FB8CA9.jpg F46191FE-32FF-4130-96A9-DC0EF4BB1E81.jpg 8E27F0D7-035C-4653-B994-CA5E15DADE55.jpg
     
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  6. Sep 6, 2021 at 9:33 AM
    #2106
    JerryH

    JerryH Gravy Boatin, I don’t park I dock.

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    Might as well show my butt too
    A69F293D-42CD-46E2-80BC-4CC33358F09A.jpg
     
  7. Sep 6, 2021 at 9:40 AM
    #2107
    knoxville36

    knoxville36 New Member

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    Well since we are talking about butts.....

    this one went on at midnight last night. Smoker is set to 200 degrees. I looked at it for the first time at 11:00am and internal temp about 160 degrees. I am bumping the temp up in the smoker to 250 as some ribs are about to be going on.

    Picture taken 11 hours in....
    28855645-6E22-47D7-A356-06B9BB3721E2.jpg 874B190D-EB50-4410-9D70-90D589BEE90F.jpg
     
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  8. Sep 6, 2021 at 9:43 AM
    #2108
    knoxville36

    knoxville36 New Member

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    So now for a rack of ribs. St. Louis cut from a local butcher. I had to do very little other than take the sheath off the back and just a little trimming. This one is getting a new homemade rub I am working on. Went on about 11:00am also so should be eating with the pork about 5:00pm.7073F373-193B-4AD6-9128-91E06BD24C2A.jpgF79853A7-0619-4BB7-89BA-4E44401484E9.jpg
     
  9. Sep 6, 2021 at 10:23 AM
    #2109
    Rica25

    Rica25 Got Bam? IG ......@TNDRA08

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    Looks great.
     
  10. Sep 6, 2021 at 2:28 PM
    #2110
    knoxville36

    knoxville36 New Member

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    Getting so so close......

    Pork has been on for coming up on 16.5 hours. I went really slow with it this time!

    Ribs are done, just put a real thin layer of vinegar sauce and letting it setup real quick.

    4DA7986A-61EA-42F5-95E5-BBDDDF914DAF.jpg
     
  11. Sep 6, 2021 at 5:15 PM
    #2111
    knoxville36

    knoxville36 New Member

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    It took17 hours for this pork butt, but it was well worth it!

    So, I got adventurous with the pork. I glazed the pork with a vinegar sauce once I covered it the last 4 hours of cook time. All of the liquid in the pan I let cool down and strained fat and meat pieces out. I put that on the stove and heated it up. I added in some orange juice, cranberry juice, and a little brown sugar to make a little sweet n sour moisturizing liquid.

    The pork I was able to pull apart each individual muscle on the cutting board. I then chopped each piece against the grain to give me some super tender pork. I then added a little of the orange cranberry glaze I made on the stove and tossed in the pan for a really light and super tender pork. It was like candy!

    Needless to say, it came out ridiculous good! The family said I have to do this one again as this was by far the best rendition and I have probably made 150+ pork butts!

    Ribs came out phenomenal also. Perfect doneness with a light tender rug and comes right off the bone!!
    A81282F3-3189-41FA-92E1-A459D8456C7F.jpg C12CFDEB-4F65-4643-A17D-827653B754B9.jpg E7353636-AD11-4DE6-BF62-BBA3A5820C12.jpg 993660AC-7E00-4B35-AC22-1E5C671E7F9B.jpg
     
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  12. Sep 6, 2021 at 5:45 PM
    #2112
    Hightide

    Hightide ASCM #2 Professional Smartass.

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    Finished up

    upload_2021-9-6_19-44-17.jpg

    upload_2021-9-6_19-45-16.jpg

     
  13. Sep 6, 2021 at 5:49 PM
    #2113
    FrenchToasty

    FrenchToasty Desert rat

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    Do you dice the peppers up for samiches? Or where do they fit into the meal? Nice butt FYI
     
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  14. Sep 6, 2021 at 6:18 PM
    #2114
    Hightide

    Hightide ASCM #2 Professional Smartass.

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    Thanks, brother!
    little flavor then throw em on the smoker as is.
     
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  15. Sep 6, 2021 at 6:24 PM
    #2115
    silentpartnertoo

    silentpartnertoo New Member

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    12lbs for 14 hours on a kamado with post oak, definitely worth the labor

    BDC3089C-E9FF-4F16-9864-1A613B8DC524.jpg
    71D410B7-5AEB-48BD-BC23-48FD63A3E15D.jpg
     
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  16. Sep 6, 2021 at 6:32 PM
    #2116
    FrenchToasty

    FrenchToasty Desert rat

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    Dropping it hot with the first post! Looking good
     
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  17. Sep 6, 2021 at 6:33 PM
    #2117
    Hightide

    Hightide ASCM #2 Professional Smartass.

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    Hell yeah!
    Welcome!
     
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  18. Sep 7, 2021 at 7:24 AM
    #2118
    WestexSBK

    WestexSBK New Member

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    Finally broke down and bought some Dino Ribs. I had no idea what I was missing!

    32696128-B557-489F-B7AD-E193C4CA0C11.jpg 0864899B-6319-4CDA-926D-925F4367D6F1.jpg 84030D08-3939-45D2-B445-EB3BB34E3618.jpg
     
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  19. Sep 7, 2021 at 7:32 AM
    #2119
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Went to Costco last week with the “Ribs or steak” argument in my head. I chose steak…and it was wrong. You all are making me want some ribs!
     
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  20. Sep 7, 2021 at 7:48 AM
    #2120
    WestexSBK

    WestexSBK New Member

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    Does this help?
    D456E7DB-B323-4AD2-A22A-0060D92A1193.jpg
     
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  21. Sep 7, 2021 at 7:50 AM
    #2121
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Stoooooooop! You are even using Costco foil!
     
  22. Sep 7, 2021 at 7:59 AM
    #2122
    Hi06silver

    Hi06silver Searching for the search function

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    Super easy sauce
    4 equal parts

    Whiskey or bourbon (I like makers mark)
    Butter
    Grey coupon
    Brown sugar

    Put together in small saucepan heat on low to medium until the sugar melts let cool and in the last half hour to hour of cooking periodically slap it on

    Screenshot_20210907-095556~2.jpg
    PXL_20210906_031143723.jpg
     
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  23. Sep 12, 2021 at 4:38 AM
    #2123
    T500

    T500 # The Dark Side

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    Knocking this up today. Some on the Pit Barrel, some on the Recteq
     
  24. Sep 14, 2021 at 5:48 PM
    #2124
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Personal pizzas tonight!
    89B1D1AE-68C3-4788-A1A3-3CC29F24BD40.jpg

    Think I need two smokers so this goes faster….
     
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  25. Sep 14, 2021 at 8:09 PM
    #2125
    Hi06silver

    Hi06silver Searching for the search function

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    Dude! How never thought to try a pizza. How good were they? How long? Looks fantastic I love homemade on the grill
     
  26. Sep 14, 2021 at 8:13 PM
    #2126
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Home made pizzas on a smoker are insane. A pizza stone is a must for a hot surface and a crispy crust. I set my smoker to 475 for 30 min to get the stone happy. Then each pizza is 12 minutes.

    My dinner:
    16BC2893-4C13-437C-81F3-4C1C73288960.jpg
     
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  27. Sep 15, 2021 at 2:58 PM
    #2127
    Hi06silver

    Hi06silver Searching for the search function

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    This is what I'm eating Saturday. I assume you meant to make the shape of a heart? If not no hard feelings, I absolutely suck at the crust in all aspects if it needs cooked first. Thank god for premade. And to think I was gonna throw my stone away because I hate cleaning it and storing it.
     
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  28. Sep 15, 2021 at 4:04 PM
    #2128
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Naa, the shapes are all “organic”. I just mold it however the dough wants to flow. I’ve given up trying to make a circle
     
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  29. Sep 15, 2021 at 4:54 PM
    #2129
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Been asked to smoke a prime rib for the weekend getaway with some family. Going to smoke this to rare in the center tomorrow. Then reheat for dinner on Saturday. Concerned I don’t have enough for everyone, but such is life690DDF72-72D5-4AB7-9297-23D847C95BBE.jpg8119D92E-5CCA-4F62-AE11-2E193C66A284.jpg
     
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  30. Sep 16, 2021 at 1:36 PM
    #2130
    Hi06silver

    Hi06silver Searching for the search function

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    I am super surprised nobody said anything about my sauce recipe?! I just realized its says "coupon" and not "poupon" like it should....Why? I thought I was in the trust tree here.
    Btw. I no longer have any of those stupid shitty wire brushes, I suggest something else. I used one for a very long time and had one incident. THAT. SHIT. HURTS!
     
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