Who's smoking meat this weekend?

[bob1852]

Butts have hit the stall.....been a long one so far also; going on two hours....

 

[jammin]

Prime Rib bones. 8hr sous vide and seared over mesquite

 

[bob1852]

This 4th butt just won't finish. Stuck at 185* for the last couple of hours. Guess this one will be chopped pork

 

[Hello]

This 4th butt just won't finish. Stuck at 185* for the last couple of hours. Guess this one will be chopped pork

Why not finish in the oven?

I wish I had set up something to smoke. Maybe tomorrow.

 

[Floored]

Time to get these off and rest them. Just a little more waiting for that pulled pork sandwich.

 

[uatuba]

Without going back through pages of info here - I'm pretty sure that this is the thread that advises using the Kitchenaid stand mixer with the mixing paddle to pull the pork - tried it today for the first time and OMG I will NEVER do it any other way again, EVER!

So kudos and hearty thanks to whomever suggested this ingenious way of pulling all that lovely pork into shreds. Even KOTC was duly impressed.

You're welcome

I've been doing it that way for years and figured others had, too. However, for the texture I like, I've found the dough hook works better (which is what I originally posted).

 

[Temptd2]

You're welcome

I've been doing it that way for years and figured others had, too. However, for the texture I like, I've found the dough hook works better (which is what I originally posted).

Oh, great, thanks - will try that next time!

 

[jgourd]

Sure, what the hell...ongoing.

 

[Inkleg]

Sure, what the hell...ongoing.

Yum! So when pigs fly they become tasty!

 

[BadDeacon]

Sure, what the hell...ongoing.

Please keep posting!!!!

 

[jgourd]

Sorry for the delay; updates! Added some sausages for some snacks. One last minute flip to drain some juices. The pulling begins (I decided to pull all the meat and mix it together so everyone can taste all the cuts).

 

[beergolf]

Just put a couple of racks of ribs and a bone in turkey breast in the smoker......

 

[jaymclean]

Have a 5 lb pork loin and a 2 lb brisket flat on now.

 

[Quadrupled]

I decided to pull all the meat and mix it together so everyone can taste all the cuts.

Looks awesome!

I LOVE pig roasts. My favorite part has always been stealing bits of the crispy skin during the pull - which, coincidentally, is my favorite part when the turkey is being carved. Love me some tasty skin .

 

[paperairplane]

Did 2 racks of ribs yesterday, 1 baby and 1 spare.

 

[gratus fermentatio]

Sorry for the delay; updates! Added some sausages for some snacks. One last minute flip to drain some juices. The pulling begins (I decided to pull all the meat and mix it together so everyone can taste all the cuts).

Pure awesomeness!
Regards, GF.

 

[dstar26t]

Did some Beef Back Ribs yesterday. Won't do them again, there was almost no meat left after just a 4 hour cook at 225F. I'll stick with chuck and plate beef ribs from now on unless I splurge on some known meaty ones like creekstone.

 

[Darwin18]

Smoked a package of wings last night for the Ohio State / Virginia Tech game. They were outstanding. I wish I had taken a picture. One hour on the WSM with a small chunk of applewood followed by a couple minutes on the grill to crisp up the skins.

 

[DrunkleJon]

I think I may be on to something. Smoked up a pair of fatties. The beef and bratwurst one is pretty good.

View attachment 1441746353517.jpg

 

[lschiavo]

I think I may be on to something. Smoked up a pair of fatties. The beef and bratwurst one is pretty good.

That sounds really good. Have you tried cudighi? I did a stuffed zucchini on the smoker once that was fantastic. I bet it would work well in a fatty.

 

[DrunkleJon]

That sounds really good. Have you tried cudighi? I did a stuffed zucchini on the smoker once that was fantastic. I bet it would work well in a fatty.

Never heard of it but will have to look for it now. A smoked stuffed Zucchini sounds amazing as well. That is the beauty of fatties. Anything that tastes good with sausage, and anything that tastes good with smoke will work. The beef/brat meat one was good but the beef/italian sausage one was better. I am going to be eating fatty mc-fat fat fat for about a week to kill these off. And I am not complaining one bit. My coworkers may though as it will stink delicious in here when I reheat them.

 

[banesong]

Never heard of it but will have to look for it now. A smoked stuffed Zucchini sounds amazing as well. That is the beauty of fatties. Anything that tastes good with sausage, and anything that tastes good with smoke will work. The beef/brat meat one was good but the beef/italian sausage one was better. I am going to be eating fatty mc-fat fat fat for about a week to kill these off. And I am not complaining one bit. My coworkers may though as it will stink delicious in here when I reheat them.

Need the time to make one of those.

 

[DrunkleJon]

a < 3 hour smoke. You can prep it the night before, and leave it in the refrigerator, then upon getting home from work start up the smoker and throw that baby on. Can be ready as a late dinner. Also, its a great meal to throw on the smoker while you are brewing. Both can be done at around the same time.

 

[andysim]

Don't smoke your overhead door. Not my door, but this happened to a fellow Facebook smoker.

 

[betarhoalphadelta]

Don't smoke your overhead door. Not my door, but this happened to a fellow Facebook smoker.

Looks like a pellet smoker? Did the fire go back into the auger as I've heard horror stories of it happening on Traeger grills?

Only way I can see something like that happening is if the entire smoker went up in flames.

 

[andysim]

I believe it was a Bradley. The owner though it was a grease fire.

Several other Bradley owners have had grease fires in theirs.

 

[DrunkleJon]

Ouch. Bad day. Actually, how about "Dont smoke foods inside your garage" Keep the smoker several feet from the house too.

 

[jrgtr42]

I've got a 10+lb brisket going to do on Sunday. Still thinking if I want to rub it with my usual suspects or go with a Montreal Smoked Meat seasoning. I need to figure that out soon - I actually wanted to get something on there today, but tomorrow will be soon enough. As long as I have over 24 hours on there before it goes in the pit, I'll be fine (from my previous experiments)

 

[jrgtr42]

I believe it was a Bradley. The owner though it was a grease fire.

Several other Bradley owners have had grease fires in theirs.

with the door lying off the side like that, it looks like something went boom.
No matter what, it's a bad day.

 

[castermmt]

I use the Franklin method, 50/50 salt & pepper. Works well and everyone loves the results. Look it up.