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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jun 28, 2016 at 9:01 PM
    #3321
    sjwhitaker

    sjwhitaker Today Was A Good Day.

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    Need some pointers Gents. A buddy is having a 4th of July party at his house and in preparation he took one of his hogs to be processed so we would have some ribs and pulled pork. After eating some of my pulled pork the other day he insisted that I smoke the shoulder for the BBQ and he dropped off these too me. I don't *think* they will stand upright during the smoke keeping the fat cap up so I figured I can crescent them and tie them with butchers twine. Will that be the best option? I have two of them and I would guess they are 3 to 4 pounds each. I'm going to that them, rub and refrigerator for 12 hours and then smoke to 200 or so. Anyone ran a smoke with something similar? I'm only use to traditional Butts, these still have the blade bone in them. I'm almost afraid they will cook to quick and dry out or due to the surface area get to "smoky" during the cook. I don't mind and I love bark but alot of people dont. Thanks in advance! Smoke starts Saturday afternoon BTW, cookout is Sunday night.

    20160628_174208.jpg
    20160628_174202.jpg
     
  2. Jun 28, 2016 at 9:54 PM
    #3322
    grdgz97

    grdgz97 Well-Known Member

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    Did you see my post above?? 3.5 bone in shoulder....4ish hours, it was awesome if I may say so! On my Po'man! Just a dry rub....cooked to 205. Rested for 1 hour.
     
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  3. Jun 28, 2016 at 11:08 PM
    #3323
    sjwhitaker

    sjwhitaker Today Was A Good Day.

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    Must have looked over it! I'm pretty stoked about the cook time, I want to do a full brisket this weekend as well so not having to spend all night on these will be nice.
     
  4. Jun 29, 2016 at 2:58 AM
    #3324
    truchador

    truchador Well-Known Member

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    If you're concerned about too much bark/smoke you could start or finish them in the oven or wrapped in foil on the smoker. Maybe try to reassemble them with kabob skewers to rebuild the butt lol. As long as u pull them at 190 they shouldn't dry out. Upshot is they'll cook faster.
    Or u could buy a butt and keep the mini roasts for convenient meals later....carnitas comes to mind. Your buddy will never know the difference lol.
     
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  5. Jun 29, 2016 at 3:08 AM
    #3325
    sjwhitaker

    sjwhitaker Today Was A Good Day.

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    I considered that. I don't think it's going to make as much pulled pork as he thinks regardless.
     
  6. Jun 29, 2016 at 5:26 AM
    #3326
    bigfoote13

    bigfoote13 Well-Known Member

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    What are you cooking on?
     
  7. Jun 29, 2016 at 5:59 AM
    #3327
    wilcam47

    wilcam47 Keep on keeping on!

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    shoulder is fatty, I dont think you need to have the fat cap up IMO...If you want the meat to be moist put it in a roasting pan and then put it on the smoker. Or You could just make a simple Kahlua pig by rubbing with 1-2 tsp of Kosher salt and half a small bottle of liquid smoke. throw it in the croc pot and let cook 4-6hours or until the meat falls off the bone.
     
  8. Jun 29, 2016 at 8:40 AM
    #3328
    drwx

    drwx Well-Known Member

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    fat cap doesn't have to be up; i'd just cut most of it off. also those look fairly thin, so i wouldn't think they'd take a really long time to smoke. if you don't want them to be too smoky, use less wood. 1 good sized chunk of hickory should be all you need. you are likely going to wind up with around 5lb of pulled pork (after the bone and lost liquid weight). that should serve 15-20 people @ .25lb per person. to create less bark, just use less sugar in your rub.
     
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  9. Jun 29, 2016 at 8:52 AM
    #3329
    sjwhitaker

    sjwhitaker Today Was A Good Day.

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    Oklahoma Joe Highland
     
  10. Jun 29, 2016 at 8:54 AM
    #3330
    sjwhitaker

    sjwhitaker Today Was A Good Day.

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    Thanks for the tips guys. I'm just going to go for it, going to look at some rubs tonight and try to find something low in sugar. Going to start the cook off like normal but taper down to only charcoal early.
     
  11. Jun 29, 2016 at 8:56 AM
    #3331
    coppert

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    So I have a party coming up that I had planned to smoke a brisket for. Plans changed slightly and now I won't have the entire day free to smoke. I found some suggestions online from Amazing Ribs site talking about smoking a bit hotter temp for the first half or so of the process then dropping the wrapped brisket in an ice bath to cool down quick & refrigerate over night. Then putting back on the smoker for 3-4 hours the day of to bring to final temp.

    Hoping some of you can give me some suggestions or your experiences of "Pre-smoking". Thanks in advance!
     
  12. Jun 29, 2016 at 9:02 AM
    #3332
    bigfoote13

    bigfoote13 Well-Known Member

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    I am not a big fan of low and slow for pork or chicken. I like to cook pork 275 to 300. That pork looks like it has plenty of fat so if you cook low and slow i would hack off the fat cap. If you are cooking hotter then leave it on there for some protection but you will lose some area for good bark.

    My go to pork recipe is marinate in Mojo overnight, cook to 205°, pull, spritz again with Mojo back on smoker for 15 mins.
     
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  13. Jun 30, 2016 at 8:14 AM
    #3333
    Krazie Sj

    Krazie Sj Resident Jackass

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    Neither. That's a MasterChef $65 sale item. (Re-manufactured El Cheapo Brinkmann ripoff.)

    [​IMG]

    I've definitely destroyed my warranty with the modifications I've made. :p The entire bottom of my coal pan is drilled and has a massive rotating air vent bolted to the bottom for optimal air entry and ash elimination. I also added a Char-Broil thermometer cause the one that came with was 50º-100ºF off.

    It sucked at first but now a full chimney of charcoal will last me 6+ hours. I still have to some times bust out the BBQ fan ($5 at the dollar store) [​IMG] to heat the coals up after checking on the ribs and flipping them; but otherwise, she's a champ now!
     
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  14. Jun 30, 2016 at 9:02 AM
    #3334
    wilcam47

    wilcam47 Keep on keeping on!

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    How long do you have before your party? I make a "quick Texas style brisket" I think its in this thread somewhere...I tried a different variation of my normal rub on the last brisket I made with great results! I use a roasting pan.

    trim the brisket, lightly salt all sides then apply the rub (make sure you remove any salt in the rub recipe since you will already have salt on the brisket)let sit in fridge covered for 2-3days if possible.
    Day of smoking put the brisket out on the counter for at least 1 hour to come back closer to room temp. Heat your smoker to 225-275 degrees dont let it fall below 200. Add mesquite chips or chunks every 30-40, and mop with apple juice once an hour for 3 hrs.
    prior to the 3hr cook time, heat your conventional oven to 300 degrees.
    At the 3hr mark remove brisket and cover your roasting pan with foil tightly. Cook an additional 3hrs at 300degrees.
    after the 3 hrs is up remove from the oven and leave loosely covered for 30min
    at the 30 minute mark remove the brisket(an extra set of hands is helpful at this point, ) to a cutting board and slice...it is ready to eat at this point. I usually try to time everything so the rest of the food is ready when Im done slicing. Eat and enjoy!

    6.5 hrs total...it still tastes great and you dont have to sit and watch it for the last 3 hours!
     
  15. Jun 30, 2016 at 12:01 PM
    #3335
    t4daddy

    t4daddy Well-Known Member

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    I'm digging the fan. That would be great for the grill.
     
  16. Jun 30, 2016 at 12:37 PM
    #3336
    Krazie Sj

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    Seriously. $4-5 canadian too. It got my coals to bust into fire after about 10 seconds.
    And it gently blows all the Ash away so it doesn't get all over your meat.
     
  17. Jul 1, 2016 at 6:52 AM
    #3337
    coppert

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    Unfortunately I only have about an hour once I'm home until guests arrive, so I don't think your method will work although I intend to try it on another weekend. I'm still on the fence about just scaling the whole thing back & doing some bbq chicken & tri-tip. I can cook those fresh & not have to worry about the longer cook times of the big stuff. Thanks for the feedback!
     
  18. Jul 1, 2016 at 9:10 AM
    #3338
    Woundedyak

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    Well done. I know those are a pain to maintain temp. God job on the budget build
     
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  19. Jul 1, 2016 at 1:09 PM
    #3339
    horstuff

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    I need some pointers... I've smoked 3 racks of baby backs, different days, and they all turned out very tasty but they do not look like they should. Maybe one of you gurus can look at my setup pics and tell me why they end up not looking like the pics in the quoted post?

    I go about 225, never below 215, never above 245. It's a PK Grill, so it's all manual labor. Regular Kingsford briquettes, about half chimney cold and then half chimney lit on top. Do not need to add briquettes for the 4 hours I cook. No more than 8 ounces Apple chunks. Bbq sauce at very end, one thick coat both sides and about 45 seconds each side over the coals, lid open.

    Beginning...
    image.jpg

    End, right before sauce...
    image.jpg

    Done...
    image.jpg
     
  20. Jul 1, 2016 at 2:06 PM
    #3340
    truchador

    truchador Well-Known Member

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    I'm no guru but them some good lookin ribs, at least to me lol
    how do u want them to look?
     
    Last edited: Jul 1, 2016
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