Who's smoking meat this weekend?

[Remmy]

Let me add...I always, always pre-heat the wood I use for smoking on my WSM. I don't like that smoldering, ugly, thick, white smoke. I like my smokes to have thin, blue smoke coming out of the top vents. That's why when I heat my charcoal in the charcoal chimney (before adding to the smoker), I throw as many pieces of wood in there as possible so I get a cleaner burn once I add it to the smoker.

Hope that helps. Cheers, fellas.

 

[chef273b]

Let me add...I always, always pre-heat the wood I use for smoking on my WSM. I don't like that smoldering, ugly, thick, white smoke. I like my smokes to have thin, blue smoke coming out of the top vents. That's why when I heat my charcoal in the charcoal chimney (before adding to the smoker), I throw as many pieces of wood in there as possible so I get a cleaner burn once I add it to the smoker.

Hope that helps. Cheers, fellas.

Good advice bro.

 

[chef273b]

Fairly new to the smoking amd home brew community.....
in my water pan I blended 1 cup single barrel bourbon, 2 to 3 tbsp maple syrup , and 4 cups water. Easily the best smoke I've made.
Live and learn, I guess.

No no no. You DRINK the bourbon!
Seriously, I don't think such volatile aromatics add much. The big difference the water pan makes is moisture in your pork and a gentler cooking process from the steam.

 

[chef273b]

I also did a pork butt this weekend, but I didn't have the energy to pull it when it came off at midnight Friday. So, I wrapped in foil and put in fridge, then Sunday heated in oven to 200 and it fell right apart. Then mixed in a bit of sauce, parceled out into foodsaver vacuum bags and back into the freezer.

God, in a commercial setting the health dept would be up yer a** for doing that. But I do such at home all the time.

 

[BadDeacon]

I also did a pork butt this weekend, but I didn't have the energy to pull it when it came off at midnight Friday. So, I wrapped in foil and put in fridge, then Sunday heated in oven to 200 and it fell right apart. Then mixed in a bit of sauce, parceled out into foodsaver vacuum bags and back into the freezer.

I do this on a regular basis. Smoke to 195-200. Then to the fridge without pulling. The quick cooling locks the dissolved juice in place.

I pull it when still cool then warm to serving temp while releases all the juices at once.

 

[Marmike600]

Thank you for the good info guys. I'm brand new to smokers so this is valuable information.

Cheers

 

[hoppedup75]

I always start with logs of the wood I will use in the burn box. Let it build up a good fire and preheat the smoking chamber. Once the logs have started to breakdown and become coal, I will damper down and start adding smaller logs and chunks of wood. These sit right on top of my coals and will smolder but will replenish my coal. All this sits on a grate so to allow ash to drop away. Adjust dampers to maintain heat and never ever go above 300. Even 275 makes me cringe. I hold temp between 225-250. Once the meat starts to give off renderings I will allow it to smoke for an hour then wrap in foil. This traps the juice in the pouch and will help retain moisture. When all is done I let it rest wrapped in the pouch so that the meat will suck up the runoffs.

 

[Melana]

Always good to start off with wood.

 

[Remmy]

Yep. I tossed burnt ends into ghetto Mac and cheese!

 

[finsfan]

Yep. I tossed burnt ends into ghetto Mac and cheese!

View attachment 143058

that looks delicious! smoked mac n cheese is the greatest. ive done a smoked four cheese with gouda twice now and cant get enough, the only draw back is the fat that i intake along with its goodness

 

[ChefRex]

Just put a nicely rubbed butt on, stabilize the temp and let her smoke though the night.

 

[ChefRex]

Transformation overnight, now to wrap and let it cook a few more hours.

 

[passedpawn]

Transformation overnight, now to wrap and let it cook a few more hours.

Nice bark!

Do you have automated control on your smoker?

 

[ChefRex]

No control, i run a string of briquets 2 wide,one on top around the outside of my Weber kettle, wood chunks on top.
Light one end, adjust the vents to burn around 225f and forget it. works great. It's been burning for 13 hours and winding down.

 

[finsfan]

any chance you have a picture of how you do this? sounds interesting but im a little confused on these strings

 

[smakudwn]

What are you all paying for you brisket and pork butt?

 

[Remmy]

What are you all paying for you brisket and pork butt?

Brisket $2.59/lb. (purchased in New Haven, CT). My local supermarket has brisket for $4.99/lb...ridiculous.

Pork butt used to be $.99/lb. about three years ago. It's been in the $1.59-1.69/lb. range ever since.

 

[smakudwn]

I went to a new butcher and paid 4.50 for the brisket and about 2.50 for the butt. I don't think I will be going back there again.

 

[ChefRex]

any chance you have a picture of how you do this? sounds interesting but im a little confused on these strings

I put 2 briquets side by side around the perimeter of the kettle then one on top making a pyramid, light one end and it will slowly follow the pile around.

 

[ChefRex]

What are you all paying for you brisket and pork butt?

Butt is going for $1.29, but i got this one on sale for $.99

 

[finsfan]

I put 2 briquets side by side around the perimeter of the kettle then one on top making a pyramid, light one end and it will slowly follow the pile around.

thanks that made it come together for me haha i will have to try this

 

[passedpawn]

I put 2 briquets side by side around the perimeter of the kettle then one on top making a pyramid, light one end and it will slowly follow the pile around.

Crazy. What size kettle, 22.5 or 18?

 

[finsfan]

Butt is going for $1.29, but i got this one on sale for $.99

man, ladies of the evening are getting cheap these days

 

[ChefRex]

crazy. What size kettle, 22.5 or 18?

22.5"

 

[passedpawn]

22.5"

Sorry to be a pest, but the coals are resting on the charcoal grate, above the base of the kettle, right? I hate to assume things.

 

[pickles]

This sounds kinda like the "Minion Method". My only problem with it is using unlit briquettes. I don't like the chemically smoke flavor that it imparts on the meat, but I suppose that would apply to other methods as well. This same technique can be used with lump but its a bit trickier. I guess I just like lump better, to each his own.

 

[ChefRex]

Sorry to be a pest, but the coals are resting on the charcoal grate, above the base of the kettle, right? I hate to assume things.

Quite correct.

 

[ChefRex]

This sounds kinda like the "Minion Method". My only problem with it is using unlit briquettes. I don't like the chemically smoke flavor that it imparts on the meat, but I suppose that would apply to other methods as well. This same technique can be used with lump but its a bit trickier. I guess I just like lump better, to each his own.

To give credit where it is due, i believe this is where i got the idea.
As much as i like using lump it's expensive, iv'e never noticed a chemical flavor, i use no fluid and i know iv'e done worse thing to myself though the years:rockin:

 

[ChefRex]

End results,

 

[finsfan]

holy smoke that looks nice