Food Smokers and Smoking Tips/Tricks/Techniques

Vampire Pork again... Because.. why not? Haha Pork shoulder stuffed with 25-30 whole garlic cloves and a simple black paper and salt rub.

 

Have you tried roasting some garlic then crushing it with salt/pepper and using that as a rub also? I’ve not done it on the smoker but I’ve done it for roasting a beef roasting.

 

Haha where's the fun in that? First.. I get to stab the pork shoulder...good stress relief BTW ... then WHOLE cloves get jammed in.. they get all soft and squishy and get mixed in with the meat when it's pulled..

 

Yes I’ve done that but I also did the roasted garlic rub for it also. The Olive oil roasted garlic gives off a different flavor profile. If you like lots of garlic try it some time.

 

I actually might try that with my ribs this weekend. I like my dry rub but I'm up for something new butter/olive oil/garlic rub sounds like an intriguing attempt this weekend. Might do a half or 1/3 rack that way to try it out.

 

Sounds good!

 

Sounds really good.

 

You fellas season your pork butts a few hours before hitting the smoker??

 

I personally rub it down while the cooker is heating up and throw it straight on.

As with most things cooking, I’m sure you’ll get many different opinions here and there’s not necessarily a right or wrong answer.

 

I know a lot of people rub it and wrap in something like Saran wrap overnight.. but I got up at midnight and fired up the smoker, stuffed in the garlic cloves, rubbed it with black pepper and salt and put it right in the smoker.
I personally don't see any difference.. it's more about what free time you have. There's no wrong or right way.

 

Only thing i read is if your rub uses a lot of sugars it could make it more of a ham style if you let it sit a few days. But 24hrs or less isnt a prob

 

I’m on the same boat. I rub some sugar and spices on it and chuck it in. I don’t overthink my smokes. That said I do have 10 sausages a chuck roast and a rack of ribs going on tomorrow. Sausages plain. Chuck roast I might just do some pepper I don’t do red meat a lot. Ribs I’m trying that butter olive oil and garlic “dry” rub we were talking about earlier.

 

I haven't had that effect since my Navy days!

But thanks! Was a fun cook for sure.

 

I hear it’s not gay if you are underway.

 

3.5 hours in the smoke

 

Question for all you pit masters. I'm smoking beef short ribs today. How long should I smoke them for?

 

until they’re done.

225 about 7 hours minimum but watch the temp not the time.

 

Thanks. Was going to go at least 6.

 

I’ve seen people in here mentioning using sous vide to heat up frozen pulled pork and various other cooked and frozen meats.

Is there a trick to doing this? Do you set it to serving temp until it’s thawed or start low and bring the temp up gradually?

 

No trick, really. I vacuum seal my leftover smoked meats and freeze them. A few hours before we’re ready to eat, I turn on the sous vide (125-135F is the temperature range I go after). I usually go ahead and put the frozen meat in there (even while it’s hearing the water) and let it warm up for at least 2 hours. It’s been working for me.