Food Smokers and Smoking Tips/Tricks/Techniques

Big Happy Birthday @Cold Iron

 

Been on vacation in Portugal for over a week and been getting great food here but looking forward to getting home and throwing something on the smoker. Maybe when I retire I will move here and open up a beachside BBQ shack.

I have an instant pot and it comes in handy for some stuff. But every time I see someone posting in a IP FB group “OMG these are the best ribs EVAH” I just shake my head sadly. Are they truly that ignorant?

 

Happy Birthday @Cold Iron

 

Happy Birthday @Cold Iron

 

also...

Happy birthday on the 1st @Kanyon71 !

 

Happy belated birthday @Kanyon71 lol

 

Thank you

 

I know we discussed the midnight rollover and still forgot...

 

ya we both did. I HAD a long Friday anyway and was beat by midnight.

 

That’s about how I do mine, but I just pull the bones out and then slice. Great way to keep the hands clean whilst pigging out on ribs.

 

Me too

 

Stoked on the new rubs. As advertised... They kicked ass!


Used the rest of a bag of cherry wood I had laying around.

They came out pretty good considering I did a terrible job watching the temp. Was busy wrenching in the garage on the Tacoma.

Also did a pork shoulder in the sous vide. made carnitas with it last night... so bomb 165 for 24hrs... I know, I know, no one cares about my boiled meats haha.

 

After a lot of reading on it I’m not sure I can fully cook the meats on it. Though I do think it’s probably the best way to reheat cooked meats and not dry it out.

 

Well, my pork picnic shoulder finally finished off at 3 a.m. this morning. It took much longer than I had expected. I snoozed on the couch, off and on, and basically let the magic wireless thermometer do its job. When it reached just under 200* and beeped, I took the pork out of the smoker, tossed it in the cooler to rest then went up to bed.

I "pulled" and sauced it this morning before work (7 a.m.) after a few hours rest. I forgot to grab a pic after that.

Still, I'm pretty tired today with the broken rest I got last night. Totally worth it though!

Turned out really good! If you've never done a full picnic shoulder, I'd say go for it if you see one on sale or whatever. It basically behaves like a pork butt.

It's in the fridge right now. After I get home from work I'll portion it out into individual servings and freeze most of it...what I don't eat for dinner tonight anyway. That's going to make a lot of meals for me.

 

See I’m one of the people who needs a little bite to the meat. I’m very texture centric, I can’t eat pot roast for that reason. My wife loves it so when we have pot roast I eat the veggies or get a sub from the market.

 

I don't really go for "fall of the bone" ribs either. Not that I'd turn my nose up at them butI do prefer a firmer texture.

My 3-2-1 method is actually 2-1-1 when I do ribs because while that leaves them nicely tender, I still get to use my teeth.

I love pot roast though, and like it fork tender (go figure).

But what a boring world it would be if we all liked the same things and did things the same way.

 

You mean from a texture stand point ?

 

Ya it’s totally a texture/mouth feel thing.

 

Right on.

 

Gotcha. I mean... you have total control with temp and time cooked and then you can sear it on the grill, oven, flame thrower, etc

It's a pretty interesting way of cooking, almost too simple/boring for my liking. It's the pet fish of cooking haha. You just look at your meat in there while it cooks.

I think I'm going to try to do an hr or 2 for smoke on smoker then cool/ Vacuum seal then into water bath for 12 hrs and then sear on the BBQ... Putting that much effort into a rack of ribs has to make it taste good right ?