Food Smokers and Smoking Tips/Tricks/Techniques

IF I do a sauce (gf likes sauce) I make my own, no corn sugar or crap. I’m one of those that don’t like sauce though, hides all the work you did.

 

Maybe ill give it a try, I don't use sauce on stuff myself because of the macros. But I'm doing a batch of chicken wings for,company this weekend and a pulled pork wanted to,try something on it.

 

Well hell, if you’re watching macros try Alabama white sauce. Google it. Damn good and unique.

 

Google obviously gives you 1 billion recipes you have any local / traditional recipes? Minus the mayo very macro friendly

 

OK I thought a macro was a preprogrammed set of actions on my keyboard, but apparently it means something food related to you people?

 

Haha ya its a way of eating

 

I have a pork butt in the fridge thawing for tomorrow. Going to bastardize the last of my pit face rub to make it go the distance.

 

i put one in at 6 pm last night on 225. at 530 it hit 185 and i turned it up to 275. I really like the smoke thermometer. the remote makes an overnight cook so simple as long as I hear the alarm Ill wake up...speaking of that I might should change the batteries before the next go around. now to go make the sauce....

 

Well today comes the first big test for my new Cabela’s pellet pooper. So far I’ve made a few small things, burgers, steak, chicken wings and all have been pretty good. The wife felt like ribs tonight which she never does so I took that as an opportunity to grab a pork shoulder out of the freezer and do a full on smoke session. Rubbes the ribs and shoulder down with my spice rub last night, and injected the shoulder. I threw the shoulder on about 630, and just added the ribs. I would usually go overnight with the shoulder in my offset stick burner, so this will be a nice experiment to see if I can shorten the cooking time at all with the pellet smoker. Of course I woke up to snow on the ground, so that’ll be a fun challenge!

 

I like a little bit of sauce, not doused. Sometimes its just good by itself...like a brisket.

 

i make mine with ketchup mustard vinegar lemon brown sugar and a few other spices. never any corn syrup.

 

yeah I dont add any either.

 

I injected it and gave it the mustard/rub jacket prior to smoking. It's been pulled lightly sauced bagged and just put in the freezer to be eaten next week. I'll put it back in my ARB fridge tomorrow prior to departure and it should thaw for a meal or a few while in the maze next week

 

Oh and I jarred a pint of the sauce I make for the ones in the group that don't understand

 

pic??

 

Well it was actually NICE for a couple of days so out the smoker came. Made a couple of pork tenderloins. Nice and juicy. Wife took leftovers to work with her so she really enjoyed them.Dang just realized from the first pic I need to swap out the aluminum foil that I cover the drip pan with lol.

Here they are just going on the smoker, one in the back just has some Lawry's Seasoning Salt on it and one in the front has PitFaced Rub on it:



Here is Seasoning Salt one sliced up and ready to go:



Here is the PF Rub (stuff is so good):

 

that looks good...what temp did you take it off?

 

I pulled about 145 on the thicker one, the thinner one was a little higher and then I let it sit and rest for about 15 mins while the rice cooked.

 

Ketchup mustard vinegar brown sugar and some other spices and suchgreat grandmothers recipe.


@StainlessSteelRatt can tell you more about it next week after he gets some to try one day at lunch