Who's smoking meat this weekend?

[Remmy]

Smoking short ribs in a few days. Just picked up some.

 

[JonM]

I am smoking something for the Packers/Bears game for sure - just need to have the guests of honor (my little nieces) tell me what they'd like.

Orders received: Got a nice pork butt and some perfect rolls from the local baker. Pulled pork sammiches tomorrow!

 

[TrainSafe]

After 10-1/2 hours on the smoker, and another 1-1/2 hr in the faux cambro, it is ready to cut and serve.




Yummy!

 

[betarhoalphadelta]

I feel much better now!

 

[betarhoalphadelta]

BTW those ribs weren't as tender as I'd have liked. Of course, with ribs the question is always whether they were overcooked or undercooked. Can anyone tell from the pics?

I did the 2-2-1 method at 225, then glazed them with sauce over high heat on the grill. I'm guessing they were overcooked, but I didn't get great pull-back like I do on spares, even with the foiling. I also did the foiled part of the cook with meat facing down rather than up, if for no other reason than I saw Aaron Franklin do it on the youtube BBQ w/ Franklin series... They were foiled with apple juice and nothing else.

Thoughts?

 

[Melana]

BTW those ribs weren't as tender as I'd have liked. Of course, with ribs the question is always whether they were overcooked or undercooked. Can anyone tell from the pics?

I did the 2-2-1 method at 225, then glazed them with sauce over high heat on the grill. I'm guessing they were overcooked, but I didn't get great pull-back like I do on spares, even with the foiling. I also did the foiled part of the cook with meat facing down rather than up, if for no other reason than I saw Aaron Franklin do it on the youtube BBQ w/ Franklin series... They were foiled with apple juice and nothing else.

Thoughts?

Beef ribs?

 

[pharmer1]

Late post... Christmas pork loin wrapped in a bacon weave and smoked with plum wood. Yum!

 

[Melana]

Yum

 

[bigjohnmilford]

Late post... Christmas pork loin wrapped in a bacon weave and smoked with plum wood. Yum!

Nice weave, any pics of the cut? I bet it was awesome.

 

[DubBrew]

Just put two Butts on the WSM this morning, been on about 4 hours as of now.

 

[betarhoalphadelta]

Beef ribs?

Pork baby backs...

 

[Melana]

Perhaps a longer foil rest next time?

 

[passedpawn]

Pork baby backs...

I watch for the meat to pull back from the bone, much like what you see there in your pics. But when I think they are done, I twist the rack. If the meat doesn't start to split between the bones, and pull cleanly off the bone, it goes back on the smoker for another hour.

I've got 3 butts and 3 racks of BB on the WSM right now. butts have been going since 8am, ribs since 1.

I put a rub on my ribs, but I don't put any sauce on them until they are done. I don't foil them ever on the grill. I cook at 225-250 for 4-5 hours. If they are done before we are ready to eat, I add sauce and wrap in foil and put in warm oven.

 

[pharmer1]

Nice weave, any pics of the cut? I bet it was awesome.

Forgot to take pictures of the cut, but it came out really good.

 

[Remmy]

Yikes. Wrong thread.

 

[jammin]

A buddy brought in some sauce from Kansas City. Put it in some spares and boy was it good!

 

[EHV]

I got 2 racks of baby backs rubbed down and ready to go on the smoker tomorrow. I've drug my feet on getting a WSM so I'm still using my Masterbuilt electric. I'll hit them for 3 hours of smoke then finish them in the oven in foil. 225 for the duration till they nearly fall off the bone. BBQ and under the broiler for a few minutes. No bark on it but tenderness is more important to us. Ribs and IPAs to ring in the new year
Nice smoke penetration Jammin'!

 

[finsfan]

A buddy brought in some sauce from Kansas City. Put it in some spares and boy was it good!

Bryants or Gates?

 

[jammin]

Gates I think(got it in a mason jar). Never tasted a sauce like that and I really dig it

@ EHV - thanks, I smoked em' on my Memphis Select pellet smoker

 

[finsfan]

Gates I think(got it in a mason jar). Never tasted a sauce like that and I really dig it

@ EHV - thanks, I smoked em' on my Memphis Select pellet smoker

Either one would be great, both places are amazing. I actually just ate at Arthur Bryants on Saturday, probably the best pulled pork ive ever had

 

[passedpawn]

I got 2 racks of baby backs rubbed down and ready to go on the smoker tomorrow. I've drug my feet on getting a WSM so I'm still using my Masterbuilt electric. I'll hit them for 3 hours of smoke then finish them in the oven in foil. 225 for the duration till they nearly fall off the bone. BBQ and under the broiler for a few minutes. No bark on it but tenderness is more important to us. Ribs and IPAs to ring in the new year
Nice smoke penetration Jammin'!

Had some of the ribs tonight. My son was throwing the bark away... for shame!

 

[JeepDiver]

Smoking a tri tip tomorrow. Got some prime 2inch thick ribeyes and lobster tails going tonight

Sent from my SPH-L720 using Home Brew mobile app

 

[adiochiro3]

My son requested a fatty to go (back to college), so we wrapped eggs, waffles, cream cheese, strawberry jam and syrup. Smoked it along with butternut squash (for a soup) and spaghetti squash (for ?) since I had room on the grill.

 

[onetoeddogbrewery]

Brisket end and flat 2 hrs at 275, 1 hr wrapped in foil @300*, 45mins @250 uncovered. Served with a hill farmstead abner clone poured from my kezzer that we built over the holidays, and grand funk playing in the background. Feelin alright!!

 

[Rockn_M]

My wife got me an electric smoker for Xmas. This thing is awesome! Set it and forget it. I've done 2 pork putts and baby back ribs so far. Next is hooking up the cold smoker and making smoked cheese and fish.

 

[moscoeb]

Does anyone know about fatties?
Can I put regular waffles in it, or will they become too soggy?
Should I fry hash browns a little or put them in frozen?

 

[betarhoalphadelta]

Defrosting a 3.5 lb slab of beef back ribs (4 ribs with decent amount of rib eye meat left on) for the smoker tomorrow.

I've never done beef back ribs. Any tips?

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[moscoeb]

Another two 8 pounders to fees the guys at the station.

 

[onetoeddogbrewery]

Looks great! All our cook ever makes is baked chicken, or tacos. We got a spot on the truck if you want to transfer

 

[moscoeb]

Haha, gotta get his butt in gear and experiment!