Food Smokers and Smoking Tips/Tricks/Techniques

Get back to me after you have had your prostate removed...

 

Is the beer behind that can of cat piss?

 

Sorry, Maner...

 

Smoke tube...

 

I have some super delicious IPA off camera. Was using this as a decoy for you.

 

And I fell for it!

 

Oh stop it. You know you didn't plan that far ahead.

 

Well damn that looks good. Never thought of trying it that way. Going to have to try this. Well everything except those nasty little round green things.

 

Gotta have some color on the plate!

 

I’m good with the other green things not nasty peas though.

 

how many mattresses do you have stacked up?

 

Smooshing them is ok eating them is gross.

 

Could use that phrase for a few things in life I suppose

 

I can eat peas in small amounts in a few things like pot pie. I don’t like the taste of them though so I won’t eat them on their own. Honestly don’t like the smell either.

 

14 hour smoke and 4 hour rest complete

 

So... I know I have preached about there's more than one way to do things and there's no wrong way to do smoking and all of that.. but I am really curious why people rest the meat so long?

Me personally.. I take my shoulders to 205 IT and while I let it set 15-20 minutes while I shut down the pellet smoker etc.. but then I pull it right away. I keep it all in the pan and the juices absorb back into the meat and I've never had any complaints about dry pork... I guess the reason I am asking is because I con't fathom waiting so long to pull it... especially if it's dinner time.. ain't no way I am waiting!

And yes'' the meat is hot. but I wear gloves so it's not an issue.. what other reasons do you let it rest?

@YEMTaco this isn't directed at you personally! your post just reminded me that I have been going to ask this for awhile.

 

I’m with you on pulled pork. I barely let it rest 30 minutes if I’m lucky. Never had any issues and it’s always delicious. Same with most other meats I cook.

Brisket is about the only thing that I rest an extended time for and I can honestly say it’s more about timing than anything. I always start early as it’s hard to tell if it’s going to be 5 hours or 13 hours until ready. It’s usually resting due to being done too early.

 

I let it rest 4 hours because I pulled it off the smoker at 7:30 am and it was for lunch today. I gave myself the window because not all butts are the same and some take a couple extra hours on the smoker. I didn't even check the temp this time because i was trying to go by feel and not poke a bunch of holes with the juices running out. Million ways to do it and none are really wrong if it works out for you!

 

This is the mac n cheese recipe I use that someone else in here gave me. It’s ALWAYS the first item gone when I make it. If I just cook for me and the girl, I quarter the recipe as she can’t do dairy and I get it all to myself.

https://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork

 

I was just told to rest my meat after cooking. I think I did one butt and pulled after about 30 mins. It was ok but not great. The next one I did I rested for a few hours and it was amazing. Idk if it was because I had more cook experience or what, but I just always rest my butts for at least an hour now and they’re always delicious.