Food Smokers and Smoking Tips/Tricks/Techniques

Pork butt, ribs, small brisket. Happy 4th!

 

My Pork Butt has totally stalled out!!

 

Bump that temp up! I did mine yesterday at 275ish and it never stalled

 

Gutsy move right there. Think most Folks would just scroll down to Maintenance & Support.

 

Super Smoke would definitely do the trick!

 

I will if if doesn’t start moving in the next 30-45 minutes.. I got some time still before we eat

 

suoer smoke only works under 225 degrees

 

Yeah, likely would to The Guy who had to give maintenance & support on the 4th of July.

 

I have it in foil and 2 cups of apple juice so not worried about drying out

 

Guess it decided to start moving again. Hour later.. it’s looking good

 

Chicken thighs on the weber. Made a homemade marinade with olive oil, lemon zest, garlic, fresh herbs, salt and pepper.



Turned out real good

 

Skies opened up, but the cook goes on! Happy 4th y’all!

 

So my wife came home with this stuff from a discount store a few weeks back.



I didn’t like it on sandwiches so
I was going to toss it. Yesterday I was preparing a couple of pork butts to cook today and needed mustard for the binder. I looked at the ingredients



and thought this would be great as a binder. I rubbed it all up with this mustard and my spices and put it in the smoker this morning.



Turned out delicious. I guess it goes in the back of the fridge for more pork.

 

I’m still an amateur at this meat smoking thing. That looks like a pork butt. Does slicing deep cuts allow more smoke flavor and bark inside the meat? Does it cook faster?

 

Short answer is yes.

 

What @Beef Nachos said lol. I do it for more bark, which in turn probably makes it a bit more smokey flavored. Cook time I wouldn’t gamble on being different, that just depends on the butt

 

Cooked pork “spare ribs” today. Had to cut the breast bone and meat off to make a St. Louis style cut before I cooked it.

Cooked the breast (white meat) strip for about three hours and the ribs part for 4.5 hours.

Turned out pretty good. I didn’t take photos because I was sure it wouldn’t be good.

Here is after cooking*:


The piece I’m holding is the breast strip.

 

So because I

1) suck at planning ahead and
2) like things simple

How long should I smoke frozen hamburger patties on the smoker? I'm planning on starting at 225 for an hour and see how it goes. Suggestions?

 

go to https://www.traegergrills.com/recipes/smoked-burgers
that one smoke @180 for 2 hours.... 225 for an hour seems reasonable maybe a little longer

 

never smoke frozen.


https://www.chefsmagnet.com/can-you-smoke-frozen-meat/