Who likes to smoke their meat?
- Thread starter walter
- Start date
JonF
Well-Known Member
JonF
Well-Known Member
Threw another rack on the smoker, mid-week because that the new normal!
This time i went simple--6 hours of straight smoke at 250*. No braise, no spray, just continuous rolling smoke until the last half hour for a quick mop with sauce to caramelize. Smoke ring was strong, flavor was intense, meat was tender and succulent still and texture had a good bite but still could wiggle a bone free if you hate eating with your fingers (wife 🙄 ).
This time i went simple--6 hours of straight smoke at 250*. No braise, no spray, just continuous rolling smoke until the last half hour for a quick mop with sauce to caramelize. Smoke ring was strong, flavor was intense, meat was tender and succulent still and texture had a good bite but still could wiggle a bone free if you hate eating with your fingers (wife 🙄 ).
pygmypony
Well-Known Member
damn those ribs look awesome!
talk about new normal, i made a pork butt on a Tuesday so we could have pulled pork taco tuesday!
JonF
Well-Known Member
What the hell, its just a tuesday, right? Who doesn't have a spare 10 hrs to roll smoke on a thicc butt?! 😎
any water in your pan?
we purchased some pulled pork stuffed pablanos. really good. I may try to recreate them this week.
Need to smoke the brisket sausage too.
ekuhn
Well-Known Member
Nice work! Nothing like a mid week non essential pork butt smoke.
i've been making my own in a "larger" container - so it is around.
tried brisket magic, it is a bit salty for ribs/butt
I like the KC Cowton rubs - Squeal! The others are good too.
pygmypony
Well-Known Member
no water...just the fat dripping from the 9 pound pork butt!
pygmypony
Well-Known Member
i've used mike mills' magic dust rub formula for years...it's awesome!
we usually double it and put it in a large container and put that stuff on everything!
i met mike at the NYC BBQ festival probably something like 10+ years ago, and he said it's great on anything other than ice cream!
Mike Mills Magic Dust Rub
Mike Mills' Magic Dust Rub How to make Mike Mills and 17th Street Bar and Grill Magic Dust Barbecue Seasoning. Adapted from
www.bbqrubs.com
ekuhn
Well-Known Member
Package deal from HowtoBBQright. All are fantastic.
Ribs, I keep it simple with a 49/49 blend of Salt and Pepper, and a 1-2% sprinkle of garlic.
Cooking With Ry is a good YouTube Channel to follow too. He makes his own from time to time. There are a bunch of Aaron Franklin YouTube Videos on how he does brisket, ribs, etc. He keeps it simple too.
JonF
Well-Known Member
Thicc buttz time over here on the acres. Two butts, two rubs, 200% delicious!
I like to smoke mine elevated in a pan to catch the jus and then add some liquid later while i cover with foil. That delicious (defatted) mixture gets poured back into the shredded meat to keep it juicy otherwise pulled pork can quickly dry and get chalky in texture.
CORN, not flour tortillas people (i'll die on that hill)!
I like to smoke mine elevated in a pan to catch the jus and then add some liquid later while i cover with foil. That delicious (defatted) mixture gets poured back into the shredded meat to keep it juicy otherwise pulled pork can quickly dry and get chalky in texture.
CORN, not flour tortillas people (i'll die on that hill)!
JonF
Well-Known Member
I've seen a bit of buzz about the meat church rubs on social media, Especially the honey hog. Let us know you like them!
walter
Fourth Party
Hopefully something this weekend!
ekuhn
Well-Known Member
Meat Church! Good stuff!
knobbyhead
Next off the Island.
Spare ribs for tomorrow, the rub I had. Pictures to follow
I haven't used my pit barrel since last Fall but with the recent lack of meat at local supermarkets I grabbed some lamb and pork from costco and went for it. It came out perfect. THis was my first time with lamb and I got lucky I think. Only took an hour or so to hit medium rare. I kept the smoker around 220-230.
Two days later I had had the pork going great at 240 degrees but I got hung up and missed my pull-off temp. I ended up pulling it out around 145 degrees then a really quick sear on the grill before slicing. Still fantastic but totally missed the rare I was going for. Planning on picking up some ribs and maybe something else from costco over the weekend.
Two days later I had had the pork going great at 240 degrees but I got hung up and missed my pull-off temp. I ended up pulling it out around 145 degrees then a really quick sear on the grill before slicing. Still fantastic but totally missed the rare I was going for. Planning on picking up some ribs and maybe something else from costco over the weekend.
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fired up the vac sealer for a giant 10lb pork tenderloin
my finger spread is about 9" -
got the corned beef sausage defrosting, and a shoulder rubbed for tomorrows smoke.
might try to grab a trout in the morning for a little smoked trout dip.
my finger spread is about 9" -
got the corned beef sausage defrosting, and a shoulder rubbed for tomorrows smoke.
might try to grab a trout in the morning for a little smoked trout dip.