you a smoker?

[chefmike]

Logically it should shorten the length of the smoke, but I have never had to go 18 to 20 hours. I can lay in 120 lbs of butt and bring it off in 12 to 14 hours at 225, internal temp of meat 204 degrees.

And yes, I often put ribs back in the fridge with a rub. Then on the smoke. sometimes wrap them depending on the quanity on the smoker and what else is there.

The only meat that is not going on MY grill straight out of refrigeration is steak. And sometimes that is as well. depends on the thickness and cut.

 

[Steelers77]

Enough with all the talk lets see some pictures!

 

[KingBrianI]

So I know smoking purists will probably scoff at this, but I bought a Smokenator 1000 for my Weber kettle and used it this past Sunday. Holy Wow! I live in the middle of BBQ country and have had my share, but the boston butt I smoked was better than anything I've ever had at a restaurant, pig-picking, etc. It was awesome. I didn't even really have much idea what I was doing as I had never smoked anything. I simply slathered the boston butt with yellow mustard then sprinkled it with a commercial rub the night before, then popped it in the smoker at 8:30 Sunday morning. Used lump charcoal with chunks of pecan wood and at 7:30 that night I was eating the best barbeque ever. I mixed up Edwort's Eastern Carolina Vinegar Sauce recipe and it was great. The smoke, fat, salt, sweet, vinegar and meat flavors all blended so perfectly, nothing at a restaurant has ever come close. I'm sold on home-smoking.

 

[Fletch78]

+2 on East N Carolina sauce for pulled pork. Anything else and you might as well feed it to the dogs.

 

[RedHouse]

I'll agree on that as well for pulled pork!

As far as ribs go....I usually pull the membrane and rub the ribs the night before I smoke 'em if I have the time. Back into the fridge, and they get smoked the next day.

If I don't have the time, I'll rub 'em right before they get smoked.

 

[olivergothe]

Pictures:

That is all

 

[RedHouse]

Some pork and beef ribs that I smoked on the UDS:

Some Canadian Bacon:

 

[chefmike]

+2 on East N Carolina sauce for pulled pork. Anything else and you might as well feed it to the dogs.

We agree on the important stuff at least!

Vinegar, garlic and crushed red pepper in there with salt, pepper and brown sugar.

 

[chefmike]

So I know smoking purists will probably scoff at this, but I bought a Smokenator 1000 for my Weber kettle and used it this past Sunday. Holy Wow!

I have seen those. Nothing to be ashamed of, it creates a good controllable offset in your kettle.

And yes, it is soooo good.

 

[Fletch78]

We agree on the important stuff at least!

Vinegar, garlic and crushed red pepper in there with salt, pepper and brown sugar.

Don't let the Carolina people know you put brown sugar in it. I found that out the hard way.

 

[chefmike]

laughing... yeah, well we are in Georgia now.... everything is a little sweeter here!

I use it to balance the spicy so I can keep it really spicy and folks still love it.