Food Smokers and Smoking Tips/Tricks/Techniques

Went with a low calorie dinner tonight.

 

Morning

 

Ah it’s the signal of our people.

 

You have my attention

 

Smoked these ribeyes last night. These were some of the best I've done.

 

That Garlic I see? and lots of it? Cap on I see too. Looks awesome!

 

Yeah I used on of those Montreal steak seasoning packs. Had to try it out.

 

Meant to ask. And not trying to offend, just asking questions... What temp do you run? an hour and some change seems way too short for ribs. Much like other meats, the intramuscular fat needs time to render to make them tender and juicy. Most Spares take anywhere from 4-6 hours at 225-250. Baby Backs pretty similar. Real test is to pick em up with some tongs and check for bend:



once they fold over at a good angle (45 or more) and start to break like above, then you are good.

Of course if how y'all do em is how you like em, then tell me to move along. There is always more than one way to cook. I just like hearing peoples methods and reasons. It's how I keep learning.

Ain't nothing wrong with some Montreal's!

 

Just found out we are having a work BBQ for facilities people. no one is bringing brisket... Problem is, it's on Wednesday lunch. Could go brisket shopping tonight. but do I really wanna buy 2 briskets for it out of pocket? would be fun to put myself on a timeline and get outside feedback though. hmmm...

 

Go for it, got plenty of pellets

 

I do. I'll hit up Costco tonight and see

 

What about pork butts

 

Ribs, Turkey and a bunch of sides spoken for.

Thinking 2 briskets and PBBEs... But that's a lot of hooch to spend.

 

Pork butt! 3.5 hours in. Also tried cutting it for more surface area and bark. We’ll see how that works.

 

could you put up a donation can?

 

Interested on how this comes out, been wanting to do this more rub and bark.

 

That's where the real fun (misery?) begins . Timeline, people counting on you, and food you're barely going to get to eat, but the pride you take in your BBQ means you'll bust your ass to bring your A game regardless. I always sign-up/volunteer for those things at a moment's notice, then figure out the logistics later .

I say do it! They'll love you for it.

Presumably a little shorter cook time, too, I suppose.

Of course, you could always just do country style ribs. Pre-cut pork shoulder .

 

That is what I’m hoping. This will be the biggest piece of pork I’ve cooked and I’m hoping to eat it tonight for dinner...

We’ll see!