Who's smoking meat this weekend?

[betarhoalphadelta]

If there isn’t a huge difference I’d def be interested in it. Do you have to mop/sprits it more often with the higher heat?

No, just let it ride. I don't have the patience to mop or spritz lol...

I don't even wrap it, because at 350-375 there's really no stall. BTW I'm on a kamado--I don't know if it's different on other smokers.

The texture of the bark isn't quite identical, but the surface area to internal volume of a pork butt is much less than something like ribs or even brisket, and if you're pulling it anyway you'll get little chunks of bark rather than what you get with a sliced hunk of smoked meat.

Give it a shot. I think you'll find that the final product is just as amazing as usual, but with a lot less effort.

 

[OG-wan Kenobi]

It's a cheap enough piece of meat to play around with that's for sure I usually grab them for about $1 a lb


I would think with the shorter cook it may be possible less drippings escape the meat and maybe wrapping is not necessary ......... may try this with 2 butts and do a side by side

 

[bleme]

IMHO hot and fast is the way to go on pork butt. Run 350-375 and you'll be done in 8 hours. I've never noticed any appreciable difference in the final product.

And it's nice to load the smoker in the morning instead of losing sleep all night worrying about it.

I'm interested in this also. I have an electric cabinet smoker and I think I'd have to pull the water pan to get up to 350F.

I've noticed that some meats, like whole turkey, get to temp a lot faster than the online recipes suggest and I've decided that the water pan is the only reasonable explanation. I think the humid air must transfer the heat more efficiently.

 

[betarhoalphadelta]

It's a cheap enough piece of meat to play around with that's for sure I usually grab them for about $1 a lb

I would think with the shorter cook it may be possible less drippings escape the meat and maybe wrapping is not necessary ......... may try this with 2 butts and do a side by side

I think a lot of people wrap at the stall to avoid the stall... The stall is caused by evaporative cooling, and at a smoker temp of 225 or 250 that step can take a LONG time. At 350-375 you power through the stall before you would even have noticed it happen.

I'm interested in this also. I have an electric cabinet smoker and I think I'd have to pull the water pan to get up to 350F.

I've noticed that some meats, like whole turkey, get to temp a lot faster than the online recipes suggest and I've decided that the water pan is the only reasonable explanation. I think the humid air must transfer the heat more efficiently.

One thing to avoid pulling the water pan is to fill it with sand. That way you keep the heat indirect, but remove the humidity.

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For both of you, note that you should avoid rubs that are very sugar-dominant if you're going at those temps. Sugar can burn at 350-375. Obviously that's not ideal.

 

[Staestc]

It was mid 20s here. I think I easily ran through 25 lbs of pellets. Maybe a touch more

Yeah, cold days, big meat, long cooks start to get pretty damn expensive when you realize the cost of pellets!

I did these filets on my Camp Chef the other night for dinner. 250 till internal temp around 122, then seared on the propane seer grill attachment for maybe a minute and a half or so per side. That is what I plan to try with a tri tip soon.

 

[OG-wan Kenobi]

I think a lot of people wrap at the stall to avoid the stall... The stall is caused by evaporative cooling, and at a smoker temp of 225 or 250 that step can take a LONG time. At 350-375 you power through the stall before you would even have noticed it happen.

Yea I know that's the popular reason people wrap, I have however noticed when I wrap the meat is moister but at the same time when you dont wrap the bark is much better


The last few butts I did I only used Bad Byrons Butt Rub and they have been fine, I may even get more as it's just so simple and I am not usually trying to blow anyones mind with a butt they are just good cheap versatile eating

 

[WNKbrew]

I think a lot of people wrap at the stall to avoid the stall... The stall is caused by evaporative cooling, and at a smoker temp of 225 or 250 that step can take a LONG time. At 350-375 you power through the stall before you would even have noticed it happen.



One thing to avoid pulling the water pan is to fill it with sand. That way you keep the heat indirect, but remove the humidity.

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For both of you, note that you should avoid rubs that are very sugar-dominant if you're going at those temps. Sugar can burn at 350-375. Obviously that's not ideal.

I use a variant of this. Smoke at 225f until 150-155IT. Then wrap, put in 350f oven to power through stall, then unwrap, back into 225f smoker to "rebark" until 202IT. IMHO this does a few things. Saves time and pellets, a short wrap (too long a wrap turns meat mushy), keeps meat juicy, and a great bark. IME saves 2-3 hours and a lot of pellets.
Definitely going to try a straight 350f smoke. Can't see why it won't work., esp for butts.

 

[AzOr]

These are all great ideas!
when I do a higher temp smoke in my pellet grill, often I’ll add a bit more smoke by using a smoke tube. Anything over 300ish and I don’t get a lot of smoke flavor.

 

[WNKbrew]

These are all great ideas!
when I do a higher temp smoke in my pellet grill, often I’ll add a bit more smoke by using a smoke tube. Anything over 300ish and I don’t get a lot of smoke flavor.

I nearly always use a smoke tube in my pellet smoker

 

[Dgallo]

I nearly always use a smoke tube in my pellet smoker

Even when low?

 

[AzOr]

Even when low?

Depends. With poultry or fish I don’t like that much smoke. I will use the tube with pork butt or beef. I also skip the tube with pork ribs.
The more I use my pellet grill, the lighter touch I have with amount of smoke.

 

[WNKbrew]

Even when low?

Yes.

Even when low?

Pretty much, even if only for 2 hrs. Running a vertical cabinet pellet smoker, usually has quite a bit in it.

 

[Dgallo]

Yes.

Pretty much, even if only for 2 hrs. Running a vertical cabinet pellet smoker, usually has quite a bit in it.

Gotcha. It’s probably dependent on smoker style. I personally feel I get very similar smoke with my pellets smoker to my old stick smoker. I’ve been very happy with it so far.

 

[WNKbrew]

Gotcha. It’s probably dependent on smoker style. I personally feel I get very similar smoke with my pellets smoker to my old stick smoker. I’ve been very happy with it so far.

I like pellet smokers. Easy, consistent, stable temps, don't often have time to babysit.

 

[AzOr]

Smoking a spatchcocked brined chicken. I’m pressed for time so I’m going at 325f, that’s why I’m using a smoke tube. Normally I’d smoke at 250f and wouldn’t need the extra smoke.

 

[betarhoalphadelta]

Mmm... Bacon.

 

[Knightshade]

Did my first overnight cook last night with almost 15lbs of pork butt. First time I’m able to eat this stuff fresh while it is still light out.

 

[AzOr]

Smoking a spatchcocked brined chicken. I’m pressed for time so I’m going at 325f, that’s why I’m using a smoke tube. Normally I’d smoke at 250f and wouldn’t need the extra smoke.View attachment 718483View attachment 718483

 

[Erik the Anglophile]

Made some sausage yesterday, drying in the fridge today.
The pink ones are lincolnshire style sausage, gonna put them in the freezer later today when they have dried a little more.
The darker are chuck roll and venison, gonna smoke those badboys this afternoon.

 

[Oldskewl]

Those look nice. Looks like you used hog casings. I tried collagen casings on the kielbasa I made the other week. I like the ease of putting them on the tube but boy are the tough to cut through and chewy to eat.

 

[Erik the Anglophile]

Those look nice. Looks like you used hog casings. I tried collagen casings on the kielbasa I made the other week. I like the ease of putting them on the tube but boy are the tough to cut through and chewy to eat.

It was pork casing, correct.
I fried up some of the lincolnshires today, put them in the oven the last bit out of fear for sausage explosions since they are pretty thicc, but they tasted delicious.
The smoked ones were also really nice, hot smoked and switched between maple and apple-tree chunks every time I had to put on a new smoke chunk. Next project is to build a drying box from a plastic storage box and a computer fan, then I'm gonna try to make them a little extra salty, cold smoke and air dry them.

 

[AzOr]

View attachment 718525View attachment 718526

I forgot how much I like leftover smoked chicken. I used some last night for enchiladas. The smoke on the chicken added a perfect touch.
I also make a chicken salad with grapes and celery that turns out well.

 

[corkybstewart]

The snow seems to have quit falling, it's above freezing and the wind has gotten stronger but there's patchy sunshine so I threw a rack of baby back ribs on the Green Egg. I'll cook them over pecan for an hour, then wrap them and cook at 200F for a couple of hours.

 

[OG-wan Kenobi]

Threw a pork butt on the pellet pooper this morning going to give the hot and fast method @betarhoalphadelta mentioned a shot

 

[Staestc]

Made some sausage yesterday, drying in the fridge today.
The pink ones are lincolnshire style sausage, gonna put them in the freezer later today when they have dried a little more.
The darker are chuck roll and venison, gonna smoke those badboys this afternoon.View attachment 718697

Oh man I miss Lincolnshire sausages. I worked in Lincolnshire UK for a few years 2 and 3 weeks at a time. Those look great!

 

[betarhoalphadelta]

Threw a pork butt on the pellet pooper this morning going to give the hot and fast method @betarhoalphadelta mentioned a shot

Looking forward to hearing how it works out!

 

[OG-wan Kenobi]

Looking forward to hearing how it works out!

So far it's going along fine not much of a bark on it but that could be the pellet grill..... but for set it and forget it and a fast cook it's hard to complain about as long as it is descent. I would have rather done this on my Kamado Joe but I was tight on time this morning so the Pit Boss was my go to with 15 minutes to get things going. It was nice to not have to think about it over night when I was trying to sleep though so I am hoping this works out and so far I am thinking it will.

 

[ehall]

so I had the thermostat go out on my pit boss about a month ago. they sent me the replacement in less than a week... seems to be fine now. however, they sent me a pack of their pork butt rub. its only 1oz. wtf am i supposed to do, 'dust' it?! frustrating they send you such a small sample... who smokes a 3lb butt?!

 

[AzOr]

so I had the thermostat go out on my pit boss about a month ago. they sent me the replacement in less than a week... seems to be fine now. however, they sent me a pack of their pork butt rub. its only 1oz. wtf am i supposed to do, 'dust' it?! frustrating they send you such a small sample... who smokes a 3lb butt?!

I had the same thing happen to my GMG. It has been the only hiccup in over 6 years of owning. I had to buy the part from their website and I figured it would cost an arm and a leg. To my surprise it was about 11 bucks and took all of 2 minutes to replace.
I figure I have about 5-600 lbs of pellets through the thing.

 

[OG-wan Kenobi]

so I had the thermostat go out on my pit boss about a month ago. they sent me the replacement in less than a week... seems to be fine now. however, they sent me a pack of their pork butt rub. its only 1oz. wtf am i supposed to do, 'dust' it?! frustrating they send you such a small sample... who smokes a 3lb butt?!

Happened to my Pit Boss back in November they sent me 2 full size Java Chop House seasonings with it and I have to say it's pretty darn good on lamb



So I gave the hot and fast pork butt a shot yesterday and here she is

Although not the best looking butt I must say there was nothing wrong with it at all it was plenty juicy and tender and had plenty of flavor so I will be using the hot and fast method going forward I believe


Thanks for the tip @betarhoalphadelta