Food Smokers and Smoking Tips/Tricks/Techniques

I use the Pit Boss Competition Blend... I've had zero issues with them.

 

I pull those loins @140 max, then let them coast up to 145ish. They are very easy to over cook. Not certain what a party rib is? Looks like I would call them a country style rib (sliced Boston Butt). If so, I find I have much better results with those just grilled on a charcoal grill vs. smoked. Your milage may vary...

 

IMO I'd call Lumberjack pellets the Swiss Army Knife of pellets, value and performance.

 

Yeah I normally sauce at 135 and pull the tenderloin between 140-145. I've done a bunch of them. Just lost track of time that day.

Party ribs are just pork ribs (baby back or spare ribs) sliced up before you smoke. Cuts the smoke time in half or more.

 

Getting close!

 

Smoked pulled pork overnight. Made pulled pork with mac n cheese for lunch. Then, I made something fantastic for dinner.

Loaded tater tots with pulled pork. Zomg it's SO good. Homemade all natural nacho cheese. Ore Ida tater tots. No bbq sauce involved. I will definitely be doing this again.

 

Faux Pastrami and a sandwich. Plated with blue cheese/red potato salad.

 

The traditional definitions are hardly accomplishable (at least in the states). Brisket has been long adopted as acceptable and even more recently (although controversial), not boiling. No butcher I know has beef naval cuts.

Nothing faux about what you did with the meat… but after that…

 

Just used a pre brined corned beef flat. De salinated a few hours and rubbed with coriander, pepper and garlic. Smoke,rest and slice. Mmmm Rubens

 

Moved into our new house this past weekend. Now it's time for a new pellet pooper. I have a Recteq Flagship XL 1400 in my cart. I keep going back and forth on it and the RT-2500 BFG. Trying to tell myself I want the bigger one but having a hard time justifying the price difference.

 

Congrats on move!

 

Thanks, moved to GA for work. Closed on the new place end of last week. Will be a week of ownership tomorrow lol

 

Happy for y’all!

You won’t regret getting a larger cooker, but you will need to swallow the cost pill.

 

Wow thats a big move!

 

So far it's pretty nice here

 

Humidity is bout the only bad thing

 

Ya it's like a grand difference between the two. That's what I'm having a hard time with.

 

Honestly we are North of Atlanta and it's not been horrible yet. Nowhere near the 25 years I lived in FL.

 

Ah you'll be good then!

 

The 2500 is huuuuuuge, we have one at work. I also believe it runs the older tech and lacks the upgrades of the flagship. Come on over to Augusta to visit the HQ and get one assembled already