Who's smoking meat this weekend?

[AnonyBrew]

Smoking 3 racks of baby back ribs today. pics will come shortly.

 

[Mischief_Brewing]

Putting together a pork bomb/fattie for a 20+ person party. Thinking 3lbs of bacon, 2lbs of sweet sausage, 1lb of cheese, 5 red onions (sauteed), 2 clove roasted garlic, and whetever else looks good at the butcher tomorrow. I'll definitely take pictures of this heart-clogger along the way...

 

[Desert_Sky]

Damn you Soper! Im at work and just drooled all over my keyboard

.....must.....smoke....ribs.....very soon

 

[Melana]

OH MY. Soper - those look so tasty!

 

[AnonyBrew]

They paired quite well with my Rauchbier.

 

[ThatGuyRyan]

From the last get together last fall. Need to do some work on the smoker this year. Winter was hard on it and its falling apart. Now I want some ribs:-(

 

[passedpawn]

Those look great. Mmmm mmmm.

 

[lschiavo]

A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.

 

[FromZwolle]

tried my hand at a brisket today. tasty, but it turned out slightly dry.

 

[viking73]

Porkstravaganza is winding down here. Started three racks of spare ribs this morning. They were delicious this afternoon! Now the pork butt is on the grill for another hour before i move it to the oven for overnight.

 

[bob1852]

A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.

I just smoked my first pork butt a week ago. Very forgiving piece of meat...

Rub with yellow mustard and your choice of dry rub, smoke at ~250*F until it hits ~190*F. Wrap in saran wrap and a towel and put in a cooler until it's cool enough to pull.

I added a little bit of sauce after pulling made from 1/2 cup apple juice, 1/4 cup apple cider vinegar, ~1/8 cup vegetable oil, and some of the rub. Had some Sweet Baby Rays BBQ sauce for those that like that.

It came out great and can't wait to do it again.

I like Bobby Flay's slaw recipe - though most are about the same...

Ingredients
1 head cabbage,finely
2 large carrots , finely
3/4 cup mayo
2 tbls. sour cream
2 tbls. grated onion
2 tbls. sugar or to taste
2 tbls. vinegar
1 tbls.dry mustard
2 tsp. celery salt
salt and pepper to taste

Combine cabbage and carrots. In another bowl, whisk rest of ingredients.
Taste for seasoning and add more sugar, salt, or pepper if needed.

 

[dfess1]

A few weeks from now will be my first smoked pulled pork attempt for my son's 4th Bday. Any suggestions are welcome. Smoking ...sauce...slaw.

First time smoking, or first time smoking a butt? Depending on your cooker it can take a long time or a really long time. I would try one out before having to do it for a crowd.

In terms of prep, I just rub mine down. Then about two hours in I use a mop sauce every hour. Part stone smoked Porter, part apple cider vinegar, some worchestire sauce, some other stuff I don't remember. When it is finished, cut the fat cap if it didn't cook down enough, pull it, and put some sauce on the side. Let the person make the choice whether it needs it or not.

But that's me. Opinions will vary. Good luck and let us know how it goes!

 

[dmfa200]

I'm gonna try to get my wife to smoke my meat before the weekend is over

 

[boo boo]

Oh boy, time to haul out the smoker for another feed. Between the thread on pizza and this yummy one I have to dissassemble my keyboard to dry off the drools.

 

[Desert_Sky]

Crappy pic from my phone, I'll be sure to post more porn later. But I trimmed up two racks of spares St. Louis style. They are rubbed with Simply Marvelous Apple and sitting in the fridge at the moment. As of now I plan on doing a bunch of ABTs too, but we will have to see how Im feeling and if I want to deal with the store later.

Im slightly hungover this morning

 

[viking73]

The pork butt after cooking overnight.

 

[bob1852]

Depending on your cooker it can take a long time or a really long time. I would try one out before having to do it for a crowd.

That's a good point. You don't want people to show up for a pulled pork dinner and have to go get hot dogs and hamburgers...

 

[arturo7]

2 racks of spares yesterday as well as 2 chickens. Unfortunately, I had other things going on and didn't keep an eye on the temps. The results weren't up to par. I almost broke down and used foil.

 

[FromZwolle]

2 racks of spares yesterday as well as 2 chickens. Unfortunately, I had other things going on and didn't keep an eye on the temps. The results weren't up to par. I almost broke down and used foil.

oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil.

 

[arturo7]

oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil.

If you are cooking them on your grill this is not a bad technique. If you are using your smoker...



Go to Jail. Go directly to Jail. Do not pass Go do not collect $200.

 

[bob1852]

oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil and finish in the crock pot with water.

fixed to make autro jump off a cliff.

 

[FromZwolle]

If you are cooking them on your grill this is not a bad technique. If you are using your smoker...



Go to Jail. Go directly to Jail. Do not pass Go do not collect $200.

if you have a smoker and continue to use your grill for ribs, stick to a mc rib sandwich.

 

[Desert_Sky]

I almost broke down and used foil.

Funny you mention that. Ive decided Im going to try this 3-1-1 foil method today. Notice I dropped it down to one hour in the foil as Im not too convinced about it yet.

Im going to add some honey and apple juice in the foil

 

[lschiavo]

I just smoked my first pork butt a week ago. Very forgiving piece of meat...

Rub with yellow mustard and your choice of dry rub, smoke at ~250*F until it hits ~190*F. Wrap in saran wrap and a towel and put in a cooler until it's cool enough to pull.

I added a little bit of sauce after pulling made from 1/2 cup apple juice, 1/4 cup apple cider vinegar, ~1/8 cup vegetable oil, and some of the rub. Had some Sweet Baby Rays BBQ sauce for those that like that.

It came out great and can't wait to do it again.

I like Bobby Flay's slaw recipe - though most are about the same...

Ingredients
1 head cabbage,finely
2 large carrots , finely
3/4 cup mayo
2 tbls. sour cream
2 tbls. grated onion
2 tbls. sugar or to taste
2 tbls. vinegar
1 tbls.dry mustard
2 tsp. celery salt
salt and pepper to taste

Combine cabbage and carrots. In another bowl, whisk rest of ingredients.
Taste for seasoning and add more sugar, salt, or pepper if needed.

First time smoking, or first time smoking a butt? Depending on your cooker it can take a long time or a really long time. I would try one out before having to do it for a crowd.

In terms of prep, I just rub mine down. Then about two hours in I use a mop sauce every hour. Part stone smoked Porter, part apple cider vinegar, some worchestire sauce, some other stuff I don't remember. When it is finished, cut the fat cap if it didn't cook down enough, pull it, and put some sauce on the side. Let the person make the choice whether it needs it or not.

But that's me. Opinions will vary. Good luck and let us know how it goes!

Thanks for the suggestions guys. This will not be my first attempt at smoking, just first at pulled pork. I built an ugly drum last fall and its rare that two weeks go by without smoking something. I think I will try next weekend to see how it goes.

 

[Desert_Sky]

oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil.

Im a little slower than usual this morning, but Im assuming the quotations around the 'great tips' is to reinforce the sarcasm?

 

[Desert_Sky]

Thanks for the suggestions guys. This will not be my first attempt at smoking, just first at pulled pork. I built an ugly drum last fall and its rare that two weeks go by without smoking something. I think I will try next weekend to see how it goes.

10lb shoulders usually take me around 12 hours, maybe a little more. Which means starting at midnight the night before. Which also means I have to sit around drinking brews to stay up till then. Win/Win :rockin:

 

[FromZwolle]

Im a little slower than usual this morning, but Im assuming the quotations around the 'great tips' is to reinforce the sarcasm?

funny you should mention that. it's nearly 2 pm here.

 

[lschiavo]

10lb shoulders usually take me around 12 hours, maybe a little more. Which means starting at midnight the night before. Which also means I have to sit around drinking brews to stay up till then. Win/Win :rockin:

That sounds like a great plan! I recently automated my ud with a pid, computer fan and damper. I am looking forward to trying it out on a good long smoke. I have seen both shoulder and butt used. Is there much of a difference?

 

[dfess1]

That sounds like a great plan! I recently automated my ud with a pid, computer fan and damper. I am looking forward to trying it out on a good long smoke. I have seen both shoulder and butt used. Is there much of a difference?

a pork shoulder is also known as a boston butt. Get it with the blade in. It's done with the blade comes out with little to no effort.

Since you already have the cooker, you should know how it cooks (part of my original question), hotspots, etc. As desert_sky said, butts take a while. All depends on your cooker, ambeint temp, etc. I have never had one done in under 8hrs, that's for sure. more along the 10-12 hr mark. All depends on how many beers I drank, whether I fell asleep when I should have been adding fuel to my wholly inefficient offset or not, etc.

I did pick up a Stoker for use on my new smoker. Looking forward to trying that puppy out!

 

[Mischief_Brewing]

After hearing dfess talk about fatties, I decided to do one of my own for our party...

Bacon weave:

3lbs of sweet Italian sausage:

Monchego cheese:

Red onion:

More bacon:

Nice and thick:

Roll it one way:

Roll it the other way:

Smoke for 6-7 hours over maple wood until internal temp is 165:

EAT!