Who's smoking meat this weekend?

[jaymosbeershack]

Finished product. Really good

 

[Brew_Dude41]

Wife suggested we do a ham this weekend as a test run for Easter.
Anyone have some suggestions on a good rub and process for it.
I am thinking of a small bone in 5-10 lbs.

 

[applescrap]

Ham, yes, use search on this thread for ham and you will get plenty of mine and others. Pecan goes really well with ham. Hickory and cherry of course my other suggestion. Only sugar, no salt. I often just rub the beejesus out of them with sugar. White and brown mix is best. Neely holiday rub is nice. Its got cinnamon and mustard or ginger, cant quite recall. For me a holiday rub is like that, thats it cumin, cinnamon, ginger something like that, real fragrant. I know many get all spicey to so that style is always an option. I keep it simple so I can make whatever I want. Stir fry, mixed with barbecue, sandwiches, kid friendly, salads whatever. Here is our noodle stir fry the other night from cooking thread. Wouldnt want Mexican spices, bbq, etc in this. It was frozen and used months later still killer.

 

[JCasey1992]

Comfort food while I'm stuck at home. Leftover pulled pork and green chili baked mac and cheese. Smoking a rack of ribs tomorrow and some ABTs.

At least I get to spend more time with my hobbies while I'm stuck inside. Here's hoping you guys are staying healthy and keeping your sanity. Cheers!

 

[jaymosbeershack]

Cureing salmon. Will smoke em tomorrow night.

 

[user 263363]

Got a pork butt in the fridge to thaw out for the weekend. Looking forward to getting a long cook in on my new Pit Boss.

 

[505-Brewer]

I just scored a 8lb brisket at BJ's yesterday mismarked for $0.21 , been smoking it since 10 last night. You got to look for those deals man

Or bring your own pricing gun. Haha. Great score!

 

[jaymosbeershack]

Salmon is all done.

 

[Ruint]

Me!!!! I might be doing a butt, tomorrow. Burn in (cure) today if tracking is correct with the delivery of my steel keg!!! Don't give a rat's a** about the 30 degree weather we are dealing with!

 

[applescrap]

Do you guys with ceramics worry about firing it up on cold days? Ultimately our hot cold extremes made me not make a wood fire oven, figured it would crack. Cant wait to see the keg.

 

[betarhoalphadelta]

Do you guys with ceramics worry about firing it up on cold days? Ultimately our hot cold extremes made me not make a wood fire oven, figured it would crack. Cant wait to see the keg.

No. I mean, where I live cold days don't exist lol. But I used to be on a kamado forum and they're incredibly popular in cold areas because they hold temp so well and no matter the outside temp, you still have plenty of fuel in the firebox for long smoking sessions. I never heard of issue with cracking due to outdoor temps.

 

[benco]

I just put on a ~14 # packer. This thing had a lot of fat on it, I bet I trimmed at least 2 pounds of fat off. I hope it turns out ok. Not very often but you can get one that’s not good.

 

[user 263363]

Got a butt on a little later today than I wanted, but it’s for Sunday dinner any way.

My first long cook on the new Pit Boss. I expect it to do just fine.

 

[applescrap]

Hard to tell from that angle but that looks good. Nice thick flat and sounds like it has plenty of fat. I have been almost over trimming, I wonder. Trimming to much dries them a little but is a good thing too. Much healthier, less greasy. Whats on that?

I just put on a ~14 # packer. This thing had a lot of fat on it, I bet I trimmed at least 2 pounds of fat off. I hope it turns out ok. Not very often but you can get one that’s not good.View attachment 672027

 

[matt_m]

Got a smallish pork shoulder on since my wife thought that would be a good substitute for a pork tenderloin. Not like we have anywhere to be so smoking that while I brew an IPA, drink beer and watch YouTube.

 

[benco]

Hard to tell from that angle but that looks good. Nice thick flat and sounds like it has plenty of fat. I have been almost over trimming, I wonder. Trimming to much dries them a little but is a good thing too. Much healthier, less greasy. Whats on that?

It’s a Texas blend rub from Alamo seasoning co.

 

[Ruint]

God bless the men in brown! Delivery was at almost dusk....but....

 

[Ruint]

I went out to check the temp....with that little bit of charcoal in it, in the time it took me to throw a rub together and massage it onto a 8.7 pound butt, at both dampers at full open it had got to 700 degrees Fahrenheit. Opened the top up, looked at the coal bed, closed it back up, and closed air flow dampers to less than half open on both top and bottom and will check to see where that puts me.
First pic is what I was working on while warm up was happening.
Second pic is just the coal bed thru the grates
Last pic is where the temp got after closing the lid and closing down air flow.
Thinking that several hours at high temp should be decent for the burn in. Might get lucky and have warm coals left for in the morning when I start up for that lovely piece of meat!!!

 

[Ruint]

5 a.m. is what time I put the butt on. 285 degrees is what it started at, and that was with all dampers closed. 4 hours later it was at the lowest I have seen on it, which was 215. I opened top only at the position in the middle of closed and first notch.

 

[Ruint]

This is how it turned out...

 

[HoppyDaze]

I have a chuck roast thawd and ready to put on the BGE tomorrow. Low on Lump coal but I have plenty of briquettes to keep temp. Briquettes are hard to control in the BGE because they burn so hot so small doses planned if needed

 

[HoppyDaze]

 

[Ruint]

Frickin amazon tablet doesn't want to share photos, and it's not the weekend either, but I reverse seared a top round roast today. I chose to throw some pecan (2 handfuls) and some hickory (1/3 handful) chips in. Fairly standard dry rub for beef used. Kept temperature at 245/250 degrees F for 3 hours, and temped the meat. It was at 131 degrees, so I took it off the grill, removed the heat shield and raised temp to 550* F. The roast had 3 sides, and I put sear marks on every single one of them. Final temp was 134* F, it was a nice shade of pink throughout and was the best damn top round I have had! Even the wife said she could do it again, and she completely dislikes top rounds...lol. She said that this (the smoker) was paid in full on the first time we used it (which was last roast), but she said that the smoker just keeps generating more value.

 

[Ruint]

What a pita trying to get this picture here!!! This is the top round roast.

 

[Ruint]

Getting set up to do a spatchcock for today! Never tried this method before.

 

[applescrap]

Frickin amazon tablet doesn't want to share photos, and it's not the weekend either, but I reverse seared a top round roast today. I chose to throw some pecan (2 handfuls) and some hickory (1/3 handful) chips in. Fairly standard dry rub for beef used. Kept temperature at 245/250 degrees F for 3 hours, and temped the meat. It was at 131 degrees, so I took it off the grill, removed the heat shield and raised temp to 550* F. The roast had 3 sides, and I put sear marks on every single one of them. Final temp was 134* F, it was a nice shade of pink throughout and was the best damn top round I have had! Even the wife said she could do it again, and she completely dislikes top rounds...lol. She said that this (the smoker) was paid in full on the first time we used it (which was last roast), but she said that the smoker just keeps generating more value.

Your knowledge of rounds is awesome. Even to the thin slicing. I like to use them for lunch meat. A ways back on this thread I tried to make my own lunch meat but its hard to keep up. Haha, slicer is next!

I made a pork butt last night, pecan smoked. I used a butcher shop rub vs my normal 2 to 1 sugar salt mix. Anyways. I really like it, not sure as much or more but its so good. Interesting I think this needs sauce when the 2 to 1 never, ever needs sauce. Here you can see how lazy I am. Electric right out window. Can almost read temp if you zoom in. This little 3 pound butt took 9 hours at 275 unwrapped whole time.

 

[Ruint]

That made me smile! Looks fabulous Applescrap! My rub was home made, and it was mostly salt, as I put no sugar into it and it was fantastic! On beef anyways! Mostly salt, then next would be pepper, garlic and onion are equal as well as a cheater of carne asada premade, and then thyme.

 

[shelly_belly]

I kind of figured you guys would be using a coffee rub!

 

[Ruint]

LoL!!! Not yet....but soon!!!

 

[betarhoalphadelta]

Getting set up to do a spatchcock for today! Never tried this method before.

It works nice for an even cook on chicken. And it's easy, as long as you can figure out the difference between a breast bone and a spine...

(But it's hard to make that mistake more than once lol!)