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

2 Boston butts rubbed and in fridge for 12 hours then smoked on masterbuilt electric smoker with a mix of apple and pecan wood chips. Smoke for the first 4-5 hours then cook time the rest until internal of 190. Rest for 1.5 hours in foil under a towel then pulled.

 

Good work getting that to pull at 190° the rest period must have been the key. I'll have to remember this. I like it pulled but hate having to take it to 205ish° to do so.
Did you wrap in foil or tent it? I assume wrap then wrap in towel?

 

Also use butcher paper over foil to keep your bark and not get mush @seniramsu

 

Wrap it, place in meat tray then towel over it

 

Yeah I was reading about that a little earlier. Thank you for making my decision a whole lot easier

 

Why you guys like pork so much! Where's the Tri-tip!?!

 

Never seen anyone smoke tri-tip but maybe I will give it a try.

 

Just smoked my first brisket... hell, first anything. Came out pretty damn good. Thanks gents!!!!

 

Good stuff!!

 

I’ve done it. Comes out great

 

Tomorrow

 

Marinated this venison backstrap and pair of tenderloins all day, wrapped them in thick cut smoked bacon, and slapped them on a hot grill for 4 minutes per side for perfect medium rare. Served with pureed cauliflower as a substitute for mashed potatoes and steamed golden beets. Pretty dang good.

 

Baby backs going on tomorrow morning. Forgot to take other pics lol. I peeled the membrane off the back side, spread some mustard to help rub stick, and then hit it with some homemade rub. 4 or 5 hours at 225 with Apple wood. Not going to wrap at all tomorrow, I'll be gone for a few hours and won't have time before work. I do prefer the 3-2-1 or 3-1-1 method but it's a good time to try no foil tomorrow.
Made a bacon ranch pasta salad and tomato,fresh basil and mozzarella salad too.
Can't wait

 

Ooo. I like the sound of those side dishes.

 

One of my go to recipes if anyone's interested.
Vension backstrap or shaved beef sirloin
Thick bacon
Jalepenos
Cream cheese
Lemon
Zesty Italian
Worstichire

Fill a piece of the backstrap with cream cheese and jalapeno. Then roll into a ball and wrap bacon around it. Put toothpicks to hold. Marinade in 1 squeezed lemon and half zesty Italian half worstichire. Smoke or grill to desired doneness. Always a hit at cookouts or superbowl party.

 

I made this for super bowl Sunday. Damn good.

 

Done. They look good. I'm bring a few to work with me for dinner tonight

 

They were delicious. Topped with some Mini's

 

We need to get a BBQ sauce or Rub exchange going...Maybe whiskey exchange, tho IDK if that is legal.

 

You grilling or smokin? And what temp you doin

 

Looks delicious!!!

 

Got these bad boys smoking since early Am.

 

And it begins. Let us pray. Smoking is good ! God Bless America !

 

That A-Maze-N pellet smoker is a must have!!

 

Ribs are done. Ummmmm !

 

Ribs tomorrow. Changed up the recipe a bit. Light coat of Mini's, Bad Byron's Butt Rub. I might base with the Mini's for the last hour, dunno, never basted ribs before. Pushing the envelop.

 

Love me some Mini's

 

Smoked chuck roast and a 8lb butt

 

It is some awesome stuff. Did you ever get some Carolina Shine? I'm torn between the two. Mini's is more traditional but the shine adds a bit of sweet.

 

Damn I forgot all about that stuff. I'll order some and compare