Food Smokers and Smoking Tips/Tricks/Techniques

I love carrots on the smoker, one of my favorites!

Because I have a WSM and cook on the top rack mainly if that is all I am using for meat I will take a drip pan and fill it with carrots, onions and celery and put it under the meat to catch the juices. I used baby carrots for this cook because I had a bunch for the dogs as treats and had extras. But normally use whole carrots like Scottalot does.





They simmer in the juices and seasoning of the meat. When done I then strain the juices out.



The dogs are shit out of luck with these they are mine! Don't always even eat the celery and onions they are more of a seasoning, although the onions are pretty tasty too.

 

Great way to make prime rib aus jus. Done it a few times. overdue for it now that I mention it

 

Exactly! That is the reason for the celery and onions.

I strain it into a large measuring cup then pour the juice into small canning jars until 3/4 full and froze for later. The carrots don't last long, and get a 3fer out of one cook. Au jus, carrots and meat.

 

doubly good for me cause the wife won't eat the carrots. all mine But my dogs sound same as yours. just stare and drool... maybe I'll throw them one, but that's it

 

our dog looks at me like a Sarah McLaughlin video every time I fire up the grill or smoker...wanting a morsel...

 

Those looks excellent, wish I would have known earlier, did two pork shoulders, well still am. Storm came up, and I had to pan them and put them in the oven to finish. They are looking outstanding though.

That one bolt was close!

 

Mine stalled hard. Finally wrapped it after three hours.

Still not coming out of it... going on 12 hours and I'm only up to 178f.

I might cave and throw it on the gas grill to finish it off. I don't think I get much more out of my charcoaland atthis point I don't want to light more.

 

That's a stubborn stall... Oven works too. If it's wrapped, heat is heat.

 

Yeah your telling me!

I just reread my post.

*I'm at 12 hours total and three hours for stall. Just in case I confused anyone.

 

that's what pissed me off, I added more coal to bump the temp a bit, storm rolled though an hour later.
Mine are up to 181. No wrap though, I got the time to wait it out.

I'm at 11 ish hours.

 

Ah. I did misread that but still, what temp you rolling at?

 

I was at 250f or so but my heat is starting to fade out. I'm at 230f now.

It's weird. The temp of my meat has actually dropped a couple of time by a degree or so. I'm thinking my probe is in a bad spot maybe.

 

Might not hurt to re-probe. temp drop by a few degrees is typical in a stall but at 12 hours and wrapped, it should be past and rolling on. some stalls are just plain stubborn though.

 

I think what I'm going to do is wait until the smoker heat drops below 200f or so then if it hasn't snapped out of it I'll throw the wrapped meat on the gas grill to finish it off.

I smoked some pork ribs today too so I'm not planning on eating the shoulder tonight anyway. I've got the time to wait it out for once!

*oh and I re-probed

 

I'm at 187. I broke down and wrapped.

 

Done. Resting for an hour, then putting it away for tomorrow. Awesome bark for the first time, tastes good. Bones are popping out on their own.

 

I tried to me in the morning too but he said earliest he can do is 3pm. Currently setting up 2 brisket packers right now for a friend's party tomorrow so I won't have time in the afternoon. Yes that's a nice 22" redhead

 

I'm in pflugerville. (North Austin area)

 

Still trying to decide if a 4 hour round trip is worth it. It is a nice 22 one touch/premium (not sure on it, but similar) with a cart... so add in one tank of gas at maybe $35 and my time... hmmmm....