Food Smokers and Smoking Tips/Tricks/Techniques

Bought some Weber dry rub since it was so cheap, the Chicago steak seasoning is pretty good. I almost overcooked the steaks.

 

A little late putting my 10lb pork butt on, but I’m not necessarily making it for dinner so no biggie. Rubbed it down with a mix of meat massage and spicy meat massage. This is my first time scoring, so we will see how that goes. I know, I know, this thread is worthless without pics, but I was in a hurry as my wife was watching the baby and needed to get to work.

 

CO-worker gave me a pork belly that she has from a pig she bought and had processed. Going to give PBBE’s another go. I already cubed and seasoned with PF on-point.

 

Sure must have been bad. The hounder wasn’t even interested.

 

This batch of PBBEs were better than the last batch. I cut back on the honey this time so they were to sweet.

 

13 hours later I have pulled pork. That’s about the longest cook I’ve had to do on a pork butt and it probably could’ve gone longer but I’m tired lol. As always, the meat massage is perfection. This should get me through lunch the rest of the week.

 

grabbed a couple grill trays, walmart clearance isle.

 

Found my next smoker:

https://www.ebay.com/itm/Vintage-BI...W-BBQ-Mt-Charcoal-Grill-w-box-14/283786779391

 

Recently got a nice chunk-o-meat. I let it cryovac age for a couple weeks (moreso cause there was a vacation in there)

This is a 103 rib section

Where do we start? How about with the primal that knocked over Fred Flintstone’s car. Although not off of a brontosaurus, the 103 beef rib is a monster and basically the whole shabang, cap, chine bone, lifter meat, attached. It is the full primal and directly beneath it would be the short plate.























Made a couple bone in rib roasts, 2 smaller 2 bone beef ribs, 2 "normal" tomahawks, and 1 thiccc tomahawk. The sawzall got some use in there too.

 

Cruisin’ with some Tomahawks right there. Measure once, Pitface twice.

 

Very nice looking. I still have yet to do a Tomahawk steak. Every time I see almost $40 for a single steak I end up telling myself I don't need a steak that bad.

 

Nice work Zach

 

Same page buddy!

 

Try and buy a full primal cut and cut your own. Way cheaper per pound but initial investment is obviously more. That monster steak I'm in about $25 if you do the math.

 

Ya I would run into the same problem buying the whole thing.

 

It's only money... you'll make more

 

Hopefully at some point I'm back to being able to think that way.

 

https://www.grillgrate.com/warehous...ubmV0IiwgImtsX2NvbXBhbnlfaWQiOiAiTDNRU1kzIn0=