Who's smoking meat this weekend?

[jafo28]

Three racks of spares went on the WSM a little before noon. I'll get pics later, if I remember.

 

[jafo28]

Here's a pic.
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[bfish]

"Pastrami" about to head to the steamer:

 

[HoppyDaze]

The new toy. Baby backs
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[jammin]

 

[TorMag]

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Just did an overnight pork butt for a potluck at work. Put it on at 1:00 am, pulled it off at 8:00 am.

 

[BrewSRQ]

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Just did an overnight pork butt for a potluck at work. Put it on at 1:00 am, pulled it off at 8:00 am.

Woah, what temp did you cook at? 7 hours is super quick.

 

[Morrey]

These are "dino" beef ribs that I smoked on my MAK pellet grill recently. I picked them up at Sam's Club and they are sold as beef short ribs. They remind me of brisket, maybe even better if that's possible! I think y'all persuaded me I need to head to Sam's today.

 

[TorMag]

Woah, what temp did you cook at? 7 hours is super quick.

right around 300

 

[Morrey]

right around 300

Good deal. You must subscribe to the Myron Mixon school of hot and fast. He has won about everything there is to win that way.

 

[NSMikeD]

spring weather in the northeast, came home from work with a package of wings and fired up the Akorn.

 

[jammin]

Grilled chicken + Mac n Cheese

 

[TorMag]

Good deal. You must subscribe to the Myron Mixon school of hot and fast. He has won about everything there is to win that way.

Pork shoulder or butt is something you can cook at little higher temp and it will not change the flavor, the real trick with pork is making sure you get above 200 on final temp of the meat. Not 165.

 

[NSMikeD]

Pork shoulder or butt is something you can cook at little higher temp and it will not change the flavor, the real trick with pork is making sure you get above 200 on final temp of the meat. Not 165.

IMO, pork is done when it's done regardless of smoker temperature. . I make great "pernil" with final temps much lower than pulled pork. As for pulled pork, Hot and Fast just has a narrower window for done (between tough and mush) than does low and slow. So, it takes more skill to cook Hot and Fast, but it's totally doable and for many, desirable

The only concern with cook temperature is burning sugar in the rub, IMO.

Final temperature is overrated. Trimming, boning and wrapping in foil can significantly reduce cook time (I've done a lot of slow and slow 10lb butts in 7 hours - medal winners). Putting the pork in a cooler/cambro for an hour or two will even out the cook so you can take it off the heat sooner. Another method is a long 185 cook and then fire up. This is a great method to have your pork ready right as your guests are ready to eat. Also, the money muscle will cook faster than the rest of the butt, so one might want to consider this in their cook procedures. This is why I like either low and slow, taking off the smoker the second the money muscle is done and resting in the cambro - or starting earlier and cooking at 185 and holding it there and then kicking up the temp at the end to finish to time a meal. These result in an even cook. The rest in the cambro/cooler method can be used for hot and fast - and I would argue that it's even more important.


OK, that's my two cents - and I accept that someone will come along and have a totally different opinion and make great BBQ.


Anyway, in the end, focus on texture, not temperature.

 

[GrogNerd]

OK, that's my two cents - and I accept that someone will come along and have a totally different opinion and make great BBQ.

Hmm... I wonder if this attitude could apply to other homemade stuff?

like This Thing of Ours?

 

[jammin]

Grilled Mac n Cheese

 

[Dcpcooks]

Belly when I wake up!

 

[Yeastieboy]

I plan to buy a large quantity of smoked meat this weekend...

 

[slym2none]

Me. 11-lb pork butt on the grill as we speak. Will be there for at least 12 hours (@ 225° F) and will be awesome. Salt & molasses brine. Dry rubbed and this method doesn't need sauce, but I ain't offended if anyone uses some.

 

[hio3791]

Grilled chicken + Mac n Cheese

I love me some good Mac n Cheese. Care to share the recipe?

 

[thekraken]

I won't be smoking any meat this weekend but hopefully I'll find time to work toward finishing my meat smoker:

 

[jammin]

I love me some good Mac n Cheese. Care to share the recipe?

Boom!
http://allrecipes.com/recipe/11679/homemade-mac-and-cheese/

Easy to make. I just used Colby/jack instead of cheddar as that's what I had in the fridge

 

[Tommydee]

Pork shoulder or butt is something you can cook at little higher temp and it will not change the flavor, the real trick with pork is making sure you get above 200 on final temp of the meat. Not 165.

This! I use pit barrel cooker at about 295, though I see 195 rather than 200 is usually done enough to ensure it truly falls apart and melts in the mouth. Barrel cooking rocks a pork butt, ribs, and chickens...not so good on the brisket, but maybe my skills are still just average.

 

[hio3791]

Boom!
http://allrecipes.com/recipe/11679/homemade-mac-and-cheese/

Easy to make. I just used Colby/jack instead of cheddar as that's what I had in the fridge

Thanks!

 

[TorMag]

This! I use pit barrel cooker at about 295, though I see 195 rather than 200 is usually done enough to ensure it truly falls apart and melts in the mouth. Barrel cooking rocks a pork butt, ribs, and chickens...not so good on the brisket, but maybe my skills are still just average.

Damn brother, looks awesome.

 

[HoppyDaze]

I won't be smoking any meat this weekend but hopefully I'll find time to work toward finishing my meat smoker:

That thing is badass. Curious, whats to keep the smoke from coming out of the fire box and immediately up the chimney? Usually the chimney is on the other side so you draw the smoke through the meat.

 

[thekraken]

That thing is badass. Curious, whats to keep the smoke from coming out of the fire box and immediately up the chimney? Usually the chimney is on the other side so you draw the smoke through the meat.

Thanks!
It's called a reverse flow smoker, the top of the fire box is actually a 5 foot long plate that nearly extends to the other end of the cook chamber. The smoke travels under this plate then back over the grid and to the smoke stack.

 

[betarhoalphadelta]

Are you taking orders for more yet?

 

[JonM]

That is way freakin' cool.

Just decided - gonna throw some baby backs on the WSM later on and do some veggies on the kettle.

 

[Tommydee]

That is way freakin' cool.

Just decided - gonna throw some baby backs on the WSM later on and do some veggies on the kettle.

Few of my friends swear by their WSM's. I was going to get a WSM when I started smoking 2 years ago, wife got me the pit barrel cooker instead. I like the versatility of WSM, but have to say the PBC results have been awesome, and I love the "set it and forget it" simplicity....more time to drink beer. Also like the shorter times at 290-300. I'm tempted to get automated temp control wood pellet smoker, decent one at Costco for $600....but I could buy more beer stuff for that....well actually, I've already spent that and then some in the last 4 months of this hobby!