Who's smoking meat this weekend?

[applescrap]

Never done this. Needed some wisdom from the sage minds here. Got a late start and didnt want to eff around with a late night so I smoked with pecan to 140 and pulled amd put in oven. Its in oven at 350 convection, figured 350 was a good number. It looks pretty but its in a s... ton of liquid now?

 

[user 263363]

13 hours to cook a 10lb pork butt today. Good thing I didn’t plan on eating it for dinner lol

 

[user 263363]

Never done this. Needed some wisdom from the sage minds here. Got a late start and didnt want to eff around with a late night so I smoked with pecan to 140 and pulled amd put in oven. Its in oven at 350 convection, figured 350 was a good number. It looks pretty but its in a s... ton of liquid now?View attachment 667057View attachment 667058

What have you got there?

No hurt in finishing a piece of meat in the oven. It will generally only take on so much smoke flavor any way.

Is your concern the amount of liquid?

 

[applescrap]

Yeah dont like the idea of boiling it. Its a 9 pound pork butt rubbed with a cup of sugar and a half cup of kosher salt smoked to 140 with pecan. Ok thanks Im rdwahahb! Its almost done.

 

[S-Met]

Yeah dont like the idea of boiling it. Its a 9 pound pork butt rubbed with a cup of sugar and a half cup of kosher salt smoked to 140 with pecan. Ok thanks Im rdwahahb! Its almost done.

Are you pulling the pork? If so,save the liquid.
Actually save the juice either way. Set it in the fridge to chill, separate the fat then add the liquid back to the meat regardless of what you are doing with it.

 

[applescrap]

Dang it, was late and just bagged it in chunks to chop tomorrow. Thanks for the tips will save juice next time. Bark is pretty tough, but man yummy. Hope it softens in bag. Will chop tomorrow after work. I knew you guys would know, but had hands full making pasta with son.

Are you pulling the pork? If so,save the liquid.
Actually save the juice either way. Set it in the fridge to chill, separate the fat then add the liquid back to the meat regardless of what you are doing with it.

 

[jaymosbeershack]

Doing my first brisket ever. Had it on over night at 190. Woke up to this lovely peice of mahogany, and bumped up to 225.

 

[jaymosbeershack]

Finished product. Flat was a little dry, but still good. Burnt ends were wonderful

 

[brewbama]

I began BBQing Brisket Hot n Fast years ago to eliminate the ‘dry flat syndrome’. I smoke-roast a full packer in 5 hrs at 325*-350*F. It’s so tender, moist, and tasty I quit going low n slow altogether. I can put it on at lunch and be eating awesome BBQ for supper.

 

[jaymosbeershack]

Will be trying hot and fast at some point here.

I began BBQing Brisket Hot n Fast years ago to eliminate the ‘dry flat syndrome’. I smoke-roast a full packer in 5 hrs at 325*-350*F. It’s so tender, moist, and tasty I quit going low n slow altogether. I can put it on at lunch and be eating awesome BBQ for supper.

 

[Weldon0405]

Pork belly burnt ends

 

[betarhoalphadelta]

Brisket grilled cheese and smoked tomato bisque. Both recipes from Vindulge:

https://www.vindulge.com/brisket-grilled-cheese-sandwiches/
https://www.vindulge.com/smoked-tomato-bisque/

 

[passedpawn]

Brisket grilled cheese and smoked tomato bisque. Both recipes from Vindulge:

https://www.vindulge.com/brisket-grilled-cheese-sandwiches/
https://www.vindulge.com/smoked-tomato-bisque/


View attachment 667885

You devil!!! I need to make that sandwich. I’ve done the soup and loved it. Sandwich which looks like the perfect partner.

 

[betarhoalphadelta]

You devil!!! I need to make that sandwich. I’ve done the soup and loved it. Sandwich which looks like the perfect partner.

It's worth it. I highly recommend it.

I usually buy brisket larger than we need so I can vacuum seal excess for other uses. This is DEFINITELY going to be made again.

 

[bleme]

Chicken thighs were on sale $.49/lb this week. Dry brined with salt, spices and baking powder. Skin was already better coming out of the smoker but still dropped in a 500F skillet for a couple minutes to really crisp them. Best yet!

 

[bleme]

My first try at what my daughter called “burnt mans poor ends”. Next time I'll use less sauce, but over-all I'd call it a success.

 

[passedpawn]

It's worth it. I highly recommend it.

I usually buy brisket larger than we need so I can vacuum seal excess for other uses. This is DEFINITELY going to be made again.

Just got back from a vacation last night and checked the freezer, guess what I found Game on!

 

[betarhoalphadelta]

My first try at what my daughter called “burnt mans poor ends”. Next time I'll use less sauce, but over-all I'd call it a success.

What about this makes it "poor man's" burnt ends? I can't quite tell what cut you're using...

 

[bleme]

What about this makes it "poor man's" burnt ends? I can't quite tell what cut you're using...

Chuck roast

 

[betarhoalphadelta]

Chuck roast

Got it. I'll bet chuck would make great burnt ends.

They're "rich man's" compared to brisket though. Chuck is much more expensive here.

 

[bleme]

Got it. I'll bet chuck would make great burnt ends. They're "rich man's" compared to brisket though. Chuck is much more expensive here.

I think they call them 'poor mans' because a whole brisket will run you $50 but this 3 pound roast cost just $9.

 

[betarhoalphadelta]

I think they call them 'poor mans' because a whole brisket will run you $50 but this 3 pound roast cost just $9.

You get better pricing on chuck roast than I do, I see!

Even at Costco I think I'm paying 4.99 a pound or more.

 

[_BullDog_]

Just thru a turkey breast on the wsm... we’ll see how it does on the hanger

 

[bleme]

Pork shoulder went on sale for $.99/lb. I’ve got 20 pounds going now!

 

[user 263363]

Doing my almost weekly wings with a new rub I found at wal mart. Looking forward to these!

 

[betarhoalphadelta]

Pork shoulder went on sale for $.99/lb. I’ve got 20 pounds going now!
View attachment 668948

Why only 20?

 

[tellyho]

Picked up a 1980 NOS little chief and smoked some pork shoulder. Had to finish on grill. Going to be upgrading the little chief to put out some more heat.

 

[bleme]

Couldn’t get it out of the smoker in one piece. It is falling apart, tender and juicy!

 

[mullet6577]

I too found pork for $.99/lb and had a 9 pounder thawed for this weekend. About 4 hours left at this point.

Did some thick porterhouse steaks and tri tip on the smoker last night but decided to almost take off the tip of a finger as I was finishing the sides and didn't get any pics.

 

[bleme]

Why only 20?

If I tried to cram in more, I think it would mess with air flow. It only took 11 hours at 225F, which isn't bad from what I've read. I pulled out the water pan for the last 90 minutes to firm up the bark, which seemed to work well. I was too bushed to pull it last night so I wrapped it up tight and put it in a 170F oven until 5:20am. Pulled the pork, vacuum bagged it all, walked the pets, and made it to work without a minute to spare!

Next time, I'll definitely do this on a Saturday so I can get an earlier start, which was my original plan, but then a friend asked if I wanted to brew with him Saturday so...