Food Smokers and Smoking Tips/Tricks/Techniques

I was using my electric smoker and it appears I had evaporative cooling which stalled it, also why it was a little dry. I should have wrapped it when it got to 170 then let it cook the rest of the way. Oh well next time

 

what temp did you take it to? there's so much fat in a pork shoulder that it's almost impossible to dry out.

 

it was at 230 stalled i took it up to 275 and it stayed at 175. so i covered it put it in the oven@ 300 for 1hr to 190

 

go higher... i take pork butts to at least 195F. any lower and they are really hard to pull and may seem dry. the collagen in the meat doesn't really start to melt until 192F. really on pork butt unless you are really wanting it to take a long time, there's no need to keep the smoker at 230F. i shoot for the 250-275 range. i also try to not cook any that are bigger than 6 pounds and prefer the ones in the 4-5 pound range. if they are on sale and have 8 pound butts, i ask them to cut them in half so i have 2 4 pound butts. you get more bark and it cooks faster.

 

http://www.bestbuy.com/site/kitchenaid-tilt-head-stand-mixer-empire-red/5708254.p?skuId=5708254


Hell of a deal guys. Everyone needs one in there arsenal

 

Do you cover yours with foil at all? How long a cook time? Yeah next time I'll start out at higher temp. Im definitely still learning...I wish I would have gotten into BBq many years ago...

 

wow thats cheap...we already have a kitchenaid though...

 

Gross lol I'd leave those ones
U probably find a bunch at burn sites right?

 

i don't foil nothing while it's cooking. i do tent foil over it while it is resting.

i shoot for 1.5-2 hours per pound. with this math, a 4 pound butt should be done in less than 8 hours.

 

lol...yeah years ago I remember getting a plastic grocery bag full of them in one outing...2015 was a good year, I gave a bunch away. last year was a bad year, I only had a handful of them.

cool I'll keep that in mind for next time, I can only get better at it the more I smoke Ive typically been cooking ribs and brisket but with all the pork shoulders being done and pics posted I had to get in on it

 

if you want pork butt without the time commitment, look up "pork burnt ends". there's a lot of recipes and pictures on this thread.

 

I like pulled pork for a sammich its also good as carnitas in a tomatillo sauce

 

I fatty without stuff rolled inside makes me sad.


@wilcam47 made tortillas on friday using your recipe. They came out a little doughy but I think that's because I used bread flour and a mixer. Thanks for the recipe though, now I'm on a mission to make great tortillas!

 

How long did you cook them? they should kinda bubble up and have just slightly browned, then flip. I just use AP and hand mix...its a pain but changes to the right consistency. Bacon grease works great or even coconut grease.

 

They were on the griddle for a couple mins each side. I definitely think using AP will make a difference and mixing the lard with the dry ingredients first prior to adding the water too.

 

yeah I usually only go about 1minute on the first side and 45seconds on the second, if you are doing 2 minutes you should roll out the tortilla thinner.

I mix the grease in the dry flour with pastry blender till its smaller pea-sized pieces similar to making a pie crust, then incorporate the hot (not boiling) water.

 

Copy that. I didn't get any pea sized pieces and I definitely think I could have rolled them thinner too. Can't wait for next time! Might be tonight.

 

Baby Back ribs on the Weber Smokey Mountain.

Rib prep.


Start smoker.


Home made rub, and halved.


225, perfect.



Add Hickory wood, and close her up.


Started to drizzle a bit...improvisation.



3 hours later.


Foil wrap with some apple and pineapple juice.


2 hours later, finish on the grill with home made BBQ sauce.


This one has my name on it.


With my home made IPA.


[Burp]

 

You'll notice a difference hand mixing. The blender would work but maybe only 2-3 minutes as with a blender its typically half the time of hand mixing.

 

Cool. I might try the Cuisinart too st some point.