Food Smokers and Smoking Tips/Tricks/Techniques

When you guys make ribs do you put your dry rub(if you do that)right before you throw them in the smoker or let them sit in the fridge overnight with the rub on? Just curious.

 

I've tried both ways and honestly it doesn't make a difference to me. I usually prep the meat as the smoker is heating up.

 

Leave ‘em sit for a spell. Good things take time.

 

Always on day before. ESP if going for a sweeter tangy mustard mix base.

 

Same for me, takes a bit but always tender and falls off bone.

 

This.

 

I’m very surprised it took that long! And it looks like you even had a foil wrap? Crazy

 

Trimmed an obnoxious amount of fat off this cow
I’ll leave it sit all day in the fridge and throw it on at 11 tonight

 

I’ve always done it right before throwing it on the smoker, thought I’d try something different and see. I was looking to see what others do.

 

I honestly don’t think it matters that much. Prepping a brisket takes some time so I like to get it outta the way when I got the time so I knocked it out early.

 

Ribs - not really a concern because the surface area to meat ratio is almost equal.

Briskets, butts, etc. - salting ahead of time (overnight) makes a world of a difference

 

At about hour 8 I go from 225 to 250. Usually 12 hours total. Agree 20 hours seems crazy. 9.5 lbs is a sizeable butt though.

 

I only ever find 9-11 lbs. and my cooks are almost always 11-12 hours. Maybe you had a piggy hitting the gym

 

Yeah it just kindda stalled at 190 for an hour.

 

Put a 9lb butt in the PitBoss early this morning, so we're gonna see how this goes. Wanted a shoulder, but all they had was a shoulder butt. On sale at the local Food Lion for only $9. So looks like I'm going to inadvertently have pulled pork and not sliced like the shoulder. Oh well. Got to do some other grocery shopping today so I guess I gotta pick up enough rolls for 4 of us

 

Little over 10 hours to complete. Loved the fact that I didn't have to babysit it other than checking the meat temp and pellet hopper. Hell, I went to the grocery store and even did a bunch of yardwork while it was going



I was able to slice half like a shoulder and I just pulled the rest for sandwiches to have at work this week. Overall turned out pretty good, and everyone liked it. People aren't kidding that when it hits 150° it just kinda holds there and slowly goes up. I was worried as it got to that temp real quick, but kinda plateaued and very slowly went up in temp. Got to adjust my seasonings and possibly keep basting it better. So far though I'm loving the PitBoss. Gonna try out some chicken in a couple days.

 

Got this on sale so I guess I’m smoking tomorrow

 

Hah, that's funny, that's exactly where I got mine.

 

15 hr slab with garlic tortellini and red lobster biscuits