Food Smokers and Smoking Tips/Tricks/Techniques

@bvbull200 and/or @Misplaced Nebraskan

 

Good Morning Folks

 

Mornin Maner

 

Y’all got fire this mornin or are you workin on gravity?

 

http://www.pitfacedbbq.com/belly2.html

Need to update the website, but that won us first place in People's Choice over Labor Day weekend.

For the first phase of cooking, the three hours is a general guide. I'll wrap a little early if the color looks good (don't want to get them too dark right off the bat). They'll get plenty tender in the foil.

 

Good morning, Maner!

 

Fixing to go open the shop and get stuff ready. Catfish thawing for later with hush puppies.

 

Recipe works pretty well for cubed up pork shoulder too!

 

Oh hell ya. Headed to Costco today. Gonna get myself a pork belly and a butt.

Curious, what’s the difference if any besides a bone in shoulder and bone out? Other than the bone being in or out...

 

Besides being a good indicator of how well you cooked it when pulling it out, I think bone in meat tastes better. Probably placebo but all that good bits cooking together says better flavor to me. Typically they're cheaper too.

 

Placebo isn't the right word but I'm sure you get what im saying

 

Mine always come out good so don’t need to worry about that as far as price I think they’re about the same, at least in California they are. But I will try a bone in tomorrow, I usually do bone out but want to mix it up.

 

Yeah, bone in always has more flavour. Boneless is easier to prep. Depending on what you’re doin’.

 

What makes boneless easier to prep? I’ll just be pullin it after it’s all done

 

Good Morning

 

In that case it don’t make much matter. I was referrin’ to bone in vs. boneless in general.

 

Psychosomatic is probably the word you mean. Perception is more important than reality anyway.