Food Smokers and Smoking Tips/Tricks/Techniques

1st pork shoulder under my belt...

Skipped on brining and just did a Dijon mustard slather, with Famous Dave’s Rib Rub (plus a little extra brown sugar), added while smoker got to temp.

Smoked on applewood at 230-250, with an apple cider, apple juice, bourbon spritz added several times.

I was trying to avoid wrapping in foil, but hit the dreaded stall and had to use the crutch to get it done by dinner.

Ended up cooking 6am to 8pm for a 7lb’er. Pulled at 203’ish and rested for 45 min before pulling with the bear claws.

Shoulder came out super moist and tender, with great flavor! No sauce added or needed! My only complaint was the bark wasn’t as firm as I like. But figured that would be the case after having to steam through the stall.

Next time, I’ll probably skip the spritzing (Maybe brine it overnight instead?) and try to get it on earlier to avoid having to crutch it. I figure the spritzing added quite a bit of time to the cook due to the evaporative cooling process and the time to get temps back up.

 

I did some chicken over the weekend. Smoked it (hickory) for about 45 minutes at around 200 degrees. Then ran the temp up to around 275-300 to finish it.

 

Yum. Looks great!

 

Haven't posted in here in a while so here's my return post.
First time doing whole spares. I think I can say I like them better than baby backs.
Parts at the bottom of the pic are the trimmings from the back side I cut off.
Those tasted great too haha.

 

Do you still use the 3-2-1 (or some variant) method for spares like baby back ribs or no?

 

My drum likes to run at 265-275 so I used more a loose 2-1-1 method

 

Looks good at least...waiting till friends come over around 3 to slice

 

Nothing wrong with using foil. I would recommend - go even simpler on your next cooks. Mustard and a rub, put it on the fire at 225ish, and then just let 'er go. I don't spritz, I don't foil, etc. Once you get a handle on the "unadulterated" smoke, start playing with flavors and spritzes and beers and whatnot.








Finally pulled my grill cover off last night - made steak and carrots last night as the first of the year, ribeye turned out great. But haven't smoked anything yet - maybe this weekend, TBD.

 

Recent brisket....

 

Yeah, I think my biggest learning curve is the time estimate... Think I just need to plan on adding 2-3 hours to however long I think it’s going to take haha!

 

https://www.smokingmeatforums.com/threads/pork-butt-rub-question.277940/

 

Another tri tip in the books. Can someone in/from California explain the hype? I’m not convinced of its value — I did “the beans” three different ways (which were all fairly decent), but this cut lacks in every category. @Drainbung, any insight?

Yes: Reverse sear smoked with red oak; Santa Maria beans three ways, 120/130° F, rested for 30 minutes.

No: Grilled high heat, your opinion if you didn’t grow up on it in California, banana pudding, any steak above 135° F

 

We were getting Tri-tip from the Cardiff Seaside Mkt, referred to as Cardiff Crack. Never had a bad one, amazingly consistent.

https://seasidemarket.com/order-online/tri-tip-chops-sauce/

EDIT: I should also have said that "off the shelf" tri-tip is so so.

 

As a non-native Californian, I agree and don't get the hype. I only get them on special, because it is cheaper than buying multiple steaks for the family to eat. And they cut up well into carne asada for tacos.

 

Dear lord...

https://youtu.be/ubitkdGOszo

 

Did beef ribs today. They were really good.

 

First go at pastrami!

 

Nice, funny video.