Food Smokers and Smoking Tips/Tricks/Techniques

Did the same thing on Tuesday. We were still in NC at the cabin and it was raining most of the day but we wanted some ribeyes, I would not be denied. Had to change before eating but SO worth it.

 

Correct, but it wasn't called the Bearing land bridge then, it was Oooga-booga-what-be-ova-he-a-dis-way

 

Beef ribs for tomorrow's cook!

 

Haha, I was sitting at the dinner table in a wet shirt.

 

Italian motorcycles are also v

Usually when a big winter weather event is gearing up i'll put a pork shoulder or brisket on the BGE, set the BBQ Guru and push it outside. Several times I had to dig a path to the BGE and the piles of snow on the collapsible side shelves were as high than the top of the BGE. All the while a little wisp of smoke twirling out the top with the meat inside totally unaware of what's going on outside.

Doing a low and slow around 220 degree F an 8 to 10 lb charge of charcoal and the BBG Guru will last 35+ hours.

 

I have a thermal blanket for my smoker lol, weather don't sker me

I remember back in my early year clearing tons of snow off the grill just so I could start it up then cooking. Snow coming down, wind blowing, standing in a pile of snow but man oh man was the food that came off of it worth it.

 

so what's the first thing I should make in my traeger? it'll be my first time smoking, so i'll be popping my cherry

 

Easiest is pork butt, hard to f up.

 

that's what a coworker told me.

 

Well...

 

Try this recipe from Traeger, seems pretty solid. The part about a foil pouch with apple juice inside the foiled butt... that will allow apple juice moisture onto the meat but not soften the bark as if you'd poured the juice right on the meat in the foil wrap. The part about pouring off liquid into a fat separator... f that, you want that liquid when you pull. You've already trimmed off excess fat earlier in the recipe, so whatever's there at the end should be part of your pulled pork.

http://www.traegergrills.com/recipes/pork/traeger-pulled-pork

 

You really have to try to mess up a pork butt. Like keeping the temp at 375 for 12 hours kind of fuck up.

 

Or not being patient and pulling it too early. Worst pork butt I ever made was when I was in a hurry and tried to rush the last 20 degrees. I had to pull it off the heat at 185. At that temp, you have to chop or slice it and it just isn't as good.

 

you can still pull it, but its a PIA

I pulled my first butt off at 170F...

Now if i'm in a hurry I'll wrap it and throw it in the oven.

 

I used to be in a hurry when I started smokes in the morning. Now I start them before I go to bed and it's done shortly after breakfast.

 

I've done that one time. I woke up every few hours convinced my house was about to burn down...

I'm sure if I did it a couple/few more times I'd get over it.