Who's smoking meat this weekend?

[betarhoalphadelta]

So Im smoking 12 lbs of pork shoulder saturday (two 6lb cuts). Want to rest for 2 hours. I was thinking of putting it in the smoker at 5am so it will be ready for consumption for a party at 5pm. Also will be tossing about 3lbs of ribs in when I foil the pork at 50% (right around noon). Does this sound like a good plan to you guys? I figured that by adding the ribs when I foil the meat I can add more chips without over smoking the shoulder

Well you don't really need to worry that much about over-smoking the shoulder. Meat doesn't take smoke as easily after the bark has formed, and because shoulder has a smaller surface area / mass ratio than something like ribs, it's much harder to "over-smoke" it anyway.

How does your smoker usually respond to pork butt at your intended temp? Generally I assume about 1.5 hour/pound with pork, and I don't foil. (Foiling can speed it up, especially if you foil right around the stall). So two 6# butts would take me maybe 9 hours, since I don't foil.

If it were me and I were shooting for 5 PM, I'd probably throw them in slightly later, like 6-7 AM. And if I was planning on foiling, probably closer to 7-8 AM. But that's just how my smoker responds. If yours generally takes longer, work with the schedule you're used to...

 

[kev211]

Well you don't really need to worry that much about over-smoking the shoulder. Meat doesn't take smoke as easily after the bark has formed, and because shoulder has a smaller surface area / mass ratio than something like ribs, it's much harder to "over-smoke" it anyway.

How does your smoker usually respond to pork butt at your intended temp? Generally I assume about 1.5 hour/pound with pork, and I don't foil. (Foiling can speed it up, especially if you foil right around the stall). So two 6# butts would take me maybe 9 hours, since I don't foil.

If it were me and I were shooting for 5 PM, I'd probably throw them in slightly later, like 6-7 AM. And if I was planning on foiling, probably closer to 7-8 AM. But that's just how my smoker responds. If yours generally takes longer, work with the schedule you're used to...

Ya mine typically takes about 1.5hrs/lb. I just wasnt sure how much of a thermal change I would experience by adding the ribs. Maybe Ill shoot for 6:30/7 and I can foil if the stall is taking too long

 

[betarhoalphadelta]

Ya mine typically takes about 1.5hrs/lb. I just wasnt sure how much of a thermal change I would experience by adding the ribs. Maybe Ill shoot for 6:30/7 and I can foil if the stall is taking too long

Unless it will REALLY pack your smoker tight, I wouldn't worry too much about the thermal change. It might change your cook time 15-20 minutes, but as long as there's room for airflow, it won't change things all that much.

 

[ericbw]

Just a guess, but even though the air in the smoker cools down when you open it, the meat itself takes longer to change temp. So it will hold its heat while you add ribs. Then it will heat back up quickly.

 

[HoppyDaze]

Just a guess, but even though the air in the smoker cools down when you open it, the meat itself takes longer to change temp. So it will hold its heat while you add ribs. Then it will heat back up quickly.

This!! The myth "if you're lookin, you're not cookin" has been busted by meathead at amazing ribs.

 

[Terek]

just picked up a new toy, so i will be beheading a few of my chickens and putting them in this baby. Also will be brewing a red rye ale. Long, hot, fun day ahead

 

[betarhoalphadelta]

just picked up a new toy, so i will be beheading a few of my chickens and putting them in this baby. Also will be brewing a red rye ale. Long, hot, fun day ahead

It's not safe to grill in your kid's playroom

 

[applescrap]

just picked up a new toy, so i will be beheading a few of my chickens and putting them in this baby. Also will be brewing a red rye ale. Long, hot, fun day ahead

Nothing like beheading chickens on a hot summer day smoker is awesome and your plan to start with fresh chicken works for me. What rub would one put on a chicken. I would think more savory then pork.

 

[xpops]

Ribs and corn on the cob - more pics to come!

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[xpops]

Sauces and ready for serving

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[Johnnyruk]

View attachment ImageUploadedByHome Brew1501974369.912420.jpgsome bacon I smoked Monday night. Feel free to check out my Facebook page @ the underground delicatessen

 

[brewbama]

Just put this on:

View attachment ImageUploadedByHome Brew1502043412.913265.jpg

 

[HoppyDaze]

This!! The myth "if you're lookin, you're not cookin" has been busted by meathead at amazing ribs.

In case you're wondering what the hell I'm talking about.

http://amazingribs.com/tips_and_technique/mythbusting_lookin_aint_cookin.html

 

[jammin]

butchered up a 14.5lb prime NY strip roast tonight -

 

[kev211]

butchered up a 14.5lb prime NY strip roast tonight -

Holy expensive slab of meat! Jealous! Looks great!

 

[applescrap]

@jammin you are the man, that looks so good. I like the quality of your cuts.

 

[Temptd2]

NICE marbling on those steaks. Yum. NY strip is generally not my favorite cut but those look worthy for sure!

 

[betarhoalphadelta]

Going to be doing a 19.5# brisket this weekend... I'll try to remember pics

 

[applescrap]

NICE marbling on those steaks. Yum. NY strip is generally not my favorite cut but those look worthy for sure!

Yeah not mine too, I used to buy tons of it when it would go on sale for 5 a pound. But recently I realize that I like ribeye and fillet way more. Maybe I'm cooking it wrong. Any tips on cooking ny strips?

 

[kev211]

I prefer ribeye over a NY but Ive found that you can get a damn good NY strip if your cast iron or grill is a few degrees off from the surface of the sun. The best NY's Ive ever eaten had a beautiful sear and had all that fat rendered. Basting with butter probably doesnt hurt either

Thats how I do it anyways. But Im sure there are more experienced than me that could chime in

Wheres @LakesideBrewing . I bet he could chime in and give us some pointers after seeing that tasty look meat he was cutting up at the James Beard house (still jealous about that if you couldnt tell )

 

[Temptd2]

Yeah not mine too, I used to buy tons of it when it would go on sale for 5 a pound. But recently I realize that I like ribeye and fillet way more. Maybe I'm cooking it wrong. Any tips on cooking ny strips?

Lucky here is about to have a one-day-only sale, tomorrow only, on Angus bone-in NY strip steaks for $3.99/lb. in the max pack, which is probably 4 steaks. I tried to talk KOTC into getting a pack but he just doesn't care for the cut - too much gristly stuff, and I can't disagree.

I prefer a good bone-in rib steak ANY day of the week. Maybe next week those will be on sale!

 

[LakesideBrewing]

I prefer ribeye over a NY but Ive found that you can get a damn good NY strip if your cast iron or grill is a few degrees off from the surface of the sun. The best NY's Ive ever eaten had a beautiful sear and had all that fat rendered. Basting with butter probably doesnt hurt either

Thats how I do it anyways. But Im sure there are more experienced than me that could chime in

Wheres @LakesideBrewing . I bet he could chime in and give us some pointers after seeing that tasty look meat he was cutting up at the James Beard house (still jealous about that if you couldnt tell )

How am I just now seeing this thread?! Can't wait to follow along!

Thanks for the props, Kev! For me bone in rib eye steak is the best. I like searing both sides in a ripping hot cast iron pan. Then finishing it in the oven, basting with bone marrow butter, rosemary and whole garlic.

-Mike

 

[Temptd2]

Around here, the rib steaks get treated to a muy caliente oakwood fire, built out of our very own oak trees (which had the audacity, some of them, to fall on my car) which we lovingly split, stacked, and tarped til they were well-seasoned and ready to make some coals. KOTC builds a fast hot fire in the little Weber rectangular tabletop grill, and once it's JUST ready, he puts several good sprigs of freshly-harvested from our garden rosemary directly onto those hot coals, slaps down the grill, I quickly position a 1.5" thick rib steak right over those sprigs, and set the timer for 6 minutes. The rosemary smokes and flavors that meat oh so nicely. Then flip, another 6 minutes, let it rest covered for a good 5 minutes, eat!

It develops this wonderful brown crispy sear on it over those hot coals. I have never eaten a better steak anywhere! (brag brag brag)

 

[jammin]

here is only, on Angus bone-in NY strip steaks for $3.99/lb.

post some pics! curious what kind of steaks people are getting @ $4/lb. I'm not lucky enough to get anything i'd be happy with for that price.


edit: fwiw - i'm big ribeye fan too. also, i like variety and have an amazing friend in the food industry that helps me out with great deals from time to time so that NY roast is what I got. I'm not sure what it is about steaks the draws out the machismo in every guy who's seen a BBQ, but it feels like everyone is just commenting on it to say what's better. I really enjoy the "underground" sale I get from a good friend vs. giving my money to a corporation. It's even sweeter when the deals are this good:

$150 for
- 14.5lb Prime NY roast
- 6 - 1lb cryo vac'd Prime Bone in NY strips (these look insane)
- 2lbs gourmet bacon. Some is 1/2" cut which is bananas
- 2 bottles of Sweet Baby Ray's Korean BBQ & Wing sauce - LOVE this stuff
- 2lbs ground Turkey sausage
- 4.5lbs Angus beef patties

 

[jammin]

-muy caliente oakwood fire, built out of our very own oak trees
-several good sprigs of freshly-harvested from our garden rosemary directly onto those hot coals,
-1.5" thick rib steak right over those sprigs hot coals

thats awesome you are cooking over a fire from trees off your own land. I've never added rosemary but have plenty i am now looking forward to trying out. 1.5" thick steaks is a bit much for me though. You can get a better sear/crust with a slightly thinner cut while getting a more "wall to wall" medium rare and more thoroughly rendering the fat.

 

[schematix]

The Costco here has had some really great looking USDA prime porterhouses recently... the steaks are nearly pink there is so much delicious fat.

But alas, when you finish the filet half of the steak you are just left with a strip steak. And why would one want a strip steak when instead you could have had a rib eye to begin with?

 

[Temptd2]

The Costco here has had some really great looking USDA prime porterhouses recently... the steaks are nearly pink there is so much delicious fat.

But alas, when you finish the filet half of the steak you are just left with a strip steak. And why would one want a strip steak when instead you could have had a rib eye to begin with?

:rockin:

My sentiments exactly!

 

[Temptd2]

post some pics! curious what kind of steaks people are getting @ $4/lb. I'm not lucky enough to get anything i'd be happy with for that price.


edit: fwiw - i'm big ribeye fan too. also, i like variety and have an amazing friend in the food industry that helps me out with great deals from time to time so that NY roast is what I got. I'm not sure what it is about steaks the draws out the machismo in every guy who's seen a BBQ, but it feels like everyone is just commenting on it to say what's better. I really enjoy the "underground" sale I get from a good friend vs. giving my money to a corporation. It's even sweeter when the deals are this good:

$150 for
- 14.5lb Prime NY roast
- 6 - 1lb cryo vac'd Prime Bone in NY strips (these look insane)
- 2lbs gourmet bacon. Some is 1/2" cut which is bananas
- 2 bottles of Sweet Baby Ray's Korean BBQ & Wing sauce - LOVE this stuff
- 2lbs ground Turkey sausage
- 4.5lbs Angus beef patties

I won't be buying any of those steaks, so no pictures, unfortunately. KOTC says, why pay $3.99/pound for steaks which are not our faves when they often the bone-in rib steaks on sale for $5.99/pound? He has a valid point!

thats awesome you are cooking over a fire from trees off your own land. I've never added rosemary but have plenty i am now looking forward to trying out. 1.5" thick steaks is a bit much for me though. You can get a better sear/crust with a slightly thinner cut while getting a more "wall to wall" medium rare and more thoroughly rendering the fat.

I like my steaks thick so I can get that great crust on the outside and still have it trying to moo on the inside.

 

[Temptd2]

post some pics! curious what kind of steaks people are getting @ $4/lb. I'm not lucky enough to get anything i'd be happy with for that price.


edit: fwiw - i'm big ribeye fan too. also, i like variety and have an amazing friend in the food industry that helps me out with great deals from time to time so that NY roast is what I got. I'm not sure what it is about steaks the draws out the machismo in every guy who's seen a BBQ, but it feels like everyone is just commenting on it to say what's better. I really enjoy the "underground" sale I get from a good friend vs. giving my money to a corporation. It's even sweeter when the deals are this good:

$150 for
- 14.5lb Prime NY roast
- 6 - 1lb cryo vac'd Prime Bone in NY strips (these look insane)
- 2lbs gourmet bacon. Some is 1/2" cut which is bananas
- 2 bottles of Sweet Baby Ray's Korean BBQ & Wing sauce - LOVE this stuff
- 2lbs ground Turkey sausage
- 4.5lbs Angus beef patties

That's awesome!

 

[betarhoalphadelta]

post some pics! curious what kind of steaks people are getting @ $4/lb. I'm not lucky enough to get anything i'd be happy with for that price.

I'm in the same boat; I've become such a steak snob lol...

That said, I'm lucky to find ground beef for $4/lb at this point. Where are people getting NY Strip for that price?!?!