Who's smoking meat this weekend?

[JCasey1992]

Made quite possibly the best prime rib I've ever tasted yesterday. Rubbed with a garlic herb butter and smoked over hickory. Pulled at about 120-122 and rested for about 45 minutes before slicing. Phenomenal!

 

[Buck*49]

Cured, smoked an 11 lb Costco pork belly. Today was slicing, packaging day.

 

[OG-wan Kenobi]

So at 10 pm Saturday I went to throw a pork butt on my masterbuilt cabinet smoker on to find out its stone dead so ok that sucks lets fire up the pellet grill well I'll be damned the week of rain ruined the pellets and clogged my auger so thats a hell of a surprise my 2 electric smokers have failed at 10pm so I was left with a choice set up my weber kettle with a snake ring (at 10 pm screw that) or do we give the Kamado Joe it's fist long overnight smoke .... so I rolled the dice and went with the Kamado Joe and it worked out fine however this will be the first and last time I do a no wrap pork butt

 

[betarhoalphadelta]

Mmm... Ribs.

 

[betarhoalphadelta]

So at 10 pm Saturday I went to throw a pork butt on my masterbuilt cabinet smoker on to find out its stone dead so ok that sucks lets fire up the pellet grill well I'll be damned the week of rain ruined the pellets and clogged my auger so thats a hell of a surprise my 2 electric smokers have failed at 10pm so I was left with a choice set up my weber kettle with a snake ring (at 10 pm screw that) or do we give the Kamado Joe it's fist long overnight smoke .... so I rolled the dice and went with the Kamado Joe and it worked out fine however this will be the first and last time I do a no wrap pork butt

What was the problem with a no-wrap butt? Just the mess of all the drippings, or something else?

In general, what did you think of the Kamado Joe relative to the electric or pellet?

I recently inherited a Traeger to go along with my Joe, and for certain smokes, I actually prefer it to the Joe. When I did the beef short ribs above, those were on the Traeger. If I had a bigger Traeger, I'd probably do normal ribs, but it's got some hot spots that charred the bottom of my ribs last time I tried, so I do those on the Big Joe. If I had something either larger or more even heating I'd probably prefer smoking on the pellet grills though, as it's just so freakin' easy. No fiddling with vents, watching the temps all day to make sure they're not creeping, etc.

BTW I typically do turbo butts now though. And those go on the Big Joe because I usually buy about 35# of pork shoulder and do them all together, vacuum sealing and freezing what I'm not eating that day (most of it, obv). But I like running pork butt in the ~350-375 degree range, which means I can start them in the morning rather than running overnight, and pork butt is so forgiving that I really don't detect any real change to the quality, with the exception of a SLIGHT difference in the consistency of the bark.

 

[OG-wan Kenobi]

What was the problem with a no-wrap butt? Just the mess of all the drippings, or something else?

In general, what did you think of the Kamado Joe relative to the electric or pellet?

I recently inherited a Traeger to go along with my Joe, and for certain smokes, I actually prefer it to the Joe. When I did the beef short ribs above, those were on the Traeger. If I had a bigger Traeger, I'd probably do normal ribs, but it's got some hot spots that charred the bottom of my ribs last time I tried, so I do those on the Big Joe. If I had something either larger or more even heating I'd probably prefer smoking on the pellet grills though, as it's just so freakin' easy. No fiddling with vents, watching the temps all day to make sure they're not creeping, etc.

BTW I typically do turbo butts now though. And those go on the Big Joe because I usually buy about 35# of pork shoulder and do them all together, vacuum sealing and freezing what I'm not eating that day (most of it, obv). But I like running pork butt in the ~350-375 degree range, which means I can start them in the morning rather than running overnight, and pork butt is so forgiving that I really don't detect any real change to the quality, with the exception of a SLIGHT difference in the consistency of the bark.

The no wrap is just not as juicy however the bark was better no question about it, I know a lot of people like the bark but I prefer the moister meat I get with the wrap but I would not say there was anything wrong with this butt just different.

I was super impressed with the Kamado considering I did this on a whim and I usually like to let her run for an hour or two to dial in the temp first and get some heat in the dome, I cleaned out my old weak coals filled her up with a fresh load and she went the whole 19 hours without issue. I was really nervous just torching some lump and setting my vents and just walking away to go to bed, I had my inkbird set up so I could monitor temps from my bed all night when I woke up but still not checking temps for hours at a time had me uneasy but she did her job and stayed 212-231 which just blows my mind how it controls the temps so well when the coals are so random. Oh I almost forgot she was dealing with temps in the low 30's overnight and it did not effect a thing super impressed.

I concur the pellet grills are just so easy it's like cheating however my pit boss also has hot spots but can still easily do a full 14lb packer brisket avoiding them. I love using the pellet grill when I have other things to do or I am just exhausted from work it makes my life so much easier since I cook on the grill 5-7 days a week.

I will have to try a hot and fast pork butt like you said they are really forgiving and not to mention dirt cheap so if you ruin one well it's not a Snake River Farms gold brisket.

I would do another butt in the Joe without hesitation now and next time I will just wrap it like I normally do.

 

[Knightshade]

So I did pork butt yesterday on my KJ...and it didn't finish until 10 pm and was thinking the next time I'd give it a whirl overnight. Now that you've posted your experience tho...now I'm just thinking I need to get the damn meat on the grill before 0900.....

I had already started shredding it before I realized that I hadn't taken a pic yet. Since it finished so late tho...it will get eaten tonight w/some smoked Mac & Cheese that I did at the same time.

 

[Kent88]

 

[Dgallo]

Tonight’s our 4 year anniversary, Smoked bone in ribeye, reverse seared in the cast iron skillet with a Shallot, Mushroom, and Gorgonzola crema.. other sides are self explanatory.

 

[Kent88]

That's pretty romantic with the Mickey Mouse plate

Happy anniversary to you and your special someone.

 

[Dgallo]

That's pretty romantic with the Mickey Mouse plate

Happy anniversary to you and your special someone.

Thank you lol With covid and my wife being pregnant for our second, our 22 month year son got to join in on our romantic dinner lol

 

[ThirstyPawsHB]

9.5lbs'er for tomorrow

 

[OG-wan Kenobi]

Scored a 11 1/2lb prime brisket at Sams club for $30 I would have been insane to not pick it up

 

[JCasey1992]

I live in Colorado but am a native Texan. Is it a crime that until today, I've never tried armadillo eggs? Do I need to turn myself into the barbecue police?

On a related note, these are amazing!!!

P.S. please excuse the "non-craft" brew in the picture.

 

[Brew_Dude41]

Pork butt in.
The game will not be played today, so all the focus has slid to the Crew trying to cap off the perfect response to the previous ownership trying to rip them away. I really hope they can pull this off for all of their hard-core fans that fought like hell to keep them here.
Go Crew!

 

[Kent88]

It ain't meat, but it sure ain't vegan

 

[treacheroustexan]

Staying up way too late tonight drinking homebrew but looking forward to tomorrow. Firing up the Pit Boss bright and early to put on a 4# pork butt for pulled sandwiches and then later in the day closer to dinner time I'm throwing on a few garlic lime marinated chicken breasts for the wife who only eats poultry. Going to smoke with the pit boss pellet blend of cherry, apple and maple wood.

 

[Jayjay1976]

Bought my FIL a meater grill probe for chrizzy. He visits his butcher like 3-4 times a week and takes his steak pretty seriously. I hope he gets some use out of it, he's into phone apps so it should be right up his alley. Anyone have experience with meater?

 

[Jayjay1976]

View attachment 709976

It ain't meat, but it sure ain't vegan

That sure is pretty.....what is that? I'm guessing tofu but hoping it's some kind of cheese!

 

[Kent88]

I have never knowingly consumed or even handled tofu.

That is cheddar.

 

[Jayjay1976]

I have never knowingly consumed or even handled tofu.

That is cheddar.

No, that's beautiful cheddar. I'd like to learn cheese making, just doubt my sanitation skills are up to par.

 

[deuc224]

I think im gonna do some ribs next weekend. Ive been doing the central texas brisket style for years and honestly im kind of tired of it and am going back to making a flavored rub for briskets. Also wanna copy @Dgallo chicken recipe, looks good man, share it?

 

[Dgallo]

I think im gonna do some ribs next weekend. Ive been doing the central texas brisket style for years and honestly im kind of tired of it and am going back to making a flavored rub for briskets. Also wanna copy @Dgallo chicken recipe, looks good man, share it?

Yeah brother. Not much it in terms of cooking. Just spatch cock the the chicken and set the smoke hot to about 300-325 and cook until internal is 162-165*f. I found sometimes I have set it hotter for the last half of cooking if the skin was thinker and needed to crisp up.

here’s the marinade recipe though. I usually double it and go a little heavier on the herbs and apple cider vinegar
https://981thehawk.com/traci-taylors-spiedie-marinade-recipe/

 

[OG-wan Kenobi]

Smoked some ribs on the pellet grill and honestly they were the best ribs I ever had, a little Chinese 5 spice really worked out and will be a permanent addition to my rib recipe

 

[bleme]

I smoked a spatchcocked chicken on Saturday and 3-2-1 spareribs on Sunday, but was too hungry to take pics.

 

[betarhoalphadelta]

Smoked some ribs on the pellet grill and honestly they were the best ribs I ever had, a little Chinese 5 spice really worked out and will be a permanent addition to my rib recipe

Chinese 5 spice really offers a unique taste to a lot of things... I could see how it would go well in a rib rub.

What's your rub?

 

[OG-wan Kenobi]

I use a light coat of pit boss hickory bacon on both sides, black pepper on the meat side and Rib Rack BBQ seasoning on both sides generously this time I added a little Chinese 5 spice to the meat side and for my personal taste it came through really nice adding some complexity (stole the idea from a local diner that used the Chinese 5 spice on beef short ribs).
I also when it comes time to wrap I brush my ribs down with agave and roll them in brown sugar than wrap with a few ounces of hibiscus tea in the foil and after the wrap I brush on a very mild vinegar BBQ sauce (Stop and Shop The Boss Sauce)

Chinese 5 spice really offers a unique taste to a lot of things... I could see how it would go well in a rib rub.

What's your rub?

 

[treacheroustexan]

Pulled pork off the pit boss. Didn’t wrap this butt and had a great bark. Still fairly juicy too but I think I’ll add some broth or something next time.

 

[Mekchu]

Smoked a 4.5# bone-in pork shoulder w/apple wood on a weber kettle. Used snake fire method which works well for me. Closed the lid at 8:15 am and didn't lift it again until 5:30 pm when I took meat off the grill and wrapped in foil to rest. I'm experimenting with (east) Carolina BBQ sauce (apple cider vinegar bbq sauce). While everyone likes the smoked meat there is a divergence of opinion on the sauce. Too much vinegar twang for some. Guess it stays on the side as a dipping sauce.

 

[Dgallo]

Last bird before the Traeger goes in the garage for the winter, getting possibly over 1.5 ft tomorrow.