Food Smokers and Smoking Tips/Tricks/Techniques

Pork was a huge hit. Pulled it at 205, rested about 90 minutes and it pulled apart like butter.

 

I haven't smoked anything lately. I decided to try something new and made sauce for these drumsticks out of fruit tea. It's delicious. The ribs are still going and may get a glaze of this sauce.

 

I was just perusing Amazon, they sell meat?? Who knew!

 

Searing the pork after smoking and dry rub and now it's under pressure for an hour. Smells good, but we'll see how it tastes. I put too much cayenne in the bbq sauce (very hot) so I cut it with more tomato sauce, molasses, chicken stock, etc.

 

It's almost time for the main event

 

Couldn’t a find a real al pastor marinade on the island, so i used some home ingredients to get as close as possible. Used too much chili powder so it got a little “cake-ey”. Good flavor, just not good texture. Next time, I’ll use a pre-made al pastor marinade and slice the meat thinner. Wife and kids and have depleted the meat already, lucky enough to get this pic before.

 

Good pulled pork doesn’t deserve or need any sauce, IMO.

 

Truth

 

I like to make a batch of Myron Mixon's Vinegar Sauce for pulled pork every now and then. Mostly for reheated sammiches.

https://www.epicurious.com/recipes/food/views/basic-vinegar-sauce-365430

 

That cheap bastard only sent a half of each?!

 

FIFY

 

Just a taste to get him hooked!!

 

I’ll post a way better recipe tomorrow sometime. Fuck ketchup!!!!!

 

Always open for new recipes to try

 

Payback

 

I haven't tried it but you may want to consider a Reflectix blanket/box. Won't absorb smells or moisture and will provide insulation provided at least one side is exposed to air.

 

Thanks (to all) for the advice and encouragement. I didn't specify in my post but planned to smoke in my Masterbuilt, mostly because it is propane and easier to maintain the temp while the games were going on.

Found a rub that suited the family and spent ~ 6 hours smoking a rack of spare ribs. Came out good but could have gone another hour or so as some parts were a bit chewy and stuck to the bone versus falling off.


With a couple adjustments I'm in a good position for smoking a couple racks of baby backs for the 'Bowl in a couple weeks - thanks again!

 

I take mine to 205° as well. That takes anywhere from 9-12 hours, but I double wrap with foil when it gets to about 160°.

What kind of smoker do you have? You'll definitely want to get some sort of insulation if you're smoking in the winter time, else you'll use way too much fuel and have unstable temps.

There's a Mexican store on S Beretania, 'Mercado de la Raza', that we used to go to. My wife is Mexican and she always found everything that we needed there.

Also, I think I had the same kitchen when I lived on post.

 

Re: the question about pork..I like to hit 200 degrees, and with a cooler rest it probably gets up to 205. I know it’s sacrllege to some, but I don’t mind finishing in the oven. If I get 6 hours of good blue smoke on a pork butt and it’s bedtime or something, I’ll fire up the oven to 250 and let it finish to 200, then into the little yeti cooler to rest, for several hours if needed. Works great and offers some flexibility on longer cooks.

 

Are you suggesting a PF Cheese?

Some point someone is going to try it in some beer, then it would be the trifecta snack.