Food Smokers and Smoking Tips/Tricks/Techniques

Time to eat

 

It's time for a Bacon Bomb

Pig Slices, ground up cow, Sharp Cheddar, Cilantro, Red bell pepper, Roasted Anaheim Chili, green onion, yellow bell pepper and Pico De Gallo

 

I toured the yuengling brewery last fall. I’m not a huge fan of their beer. I’ll gladly try to ship some if you need it.

 

Can’t freaking wait to chow on this

 

Pretty good, pretty pretty good!

 

Yummy!

 

Tri tip dinner. Use some of the Pitfaced On Point rub.

So damn hot here I bet I could have seared this on top of my hood

 

Fish turned out great.

The white meat on the pork butt is a little dry but otherwise great. Also when probing, the dark meat probed like butter but the white meat was still giving resistance.

How do you deal with that? Wrap? It’s almost like they cook at different speeds.







Also forgot how much brown sugar was in the rub I used

Tried to rush the last 90 minute by running at like 325-350f. I think I melted some sugar...

 

Honestly... I use a thermometer.. take the IT to 204/5 and it's like butter. I don't really rely on a probe test. It's too subjective.

I don't like wrapping pork shoulder because I prefer the bark.

Others will have different opinions.

 

I definitely use a thermometer but the more I cook the more I’m leaning more and more towards the probe test. A combo of the two works pretty good.

 

I use temps to get to a zone then probe tills it’s just where I want it. I’m usually with a degree or so each time.

 

These may be the best things I've ever pulled off the P&S... This little two bone rack was perfect for a nice little meal and a little scraps for some future tacos.

No wrap. 7 hours on pit (4 at 235°F and 3 at 265°F) 1 Hour rest using Foil and towel. Now to go walk the dog and make room for seconds!

 

Wonder if the high heat at the end didn't allow the white meat to cook down to be as tender? I have gone up to 300° toward the end of a cook on a butt before but never have gone above it. At least by much. About the only thing I can think of, I almost never wrap either but it is usually uniform in tenderness.

Then again sometimes the same cut of meat you have behaves differently doing everything the same as in the past. Maybe it was just that pigs shoulder that was different for some reason

Stopped at the store on the way back from shooting 5 stand this morning looking for a chicken to splatchcock. All they had were little dinky things. Pretty much all the meat is back in stock including chicken wings but the whole chickens left a lot to be desired. And no Jumbo eggs.

So picked up some walkers on sale and a few other things. Brined them in the chamber vac then vac sealed for an hour. See if it works instead of sitting for half a day or more. Be another hour or so before I know. Anaheim stuffed peppers went on first for about half an hour, because bacon.

 

Well I started getting impatient and the extra thick bacon was still looking pretty raw so I fired up the pit with some red oak.



I wasn't sure if this was a good idea or not.



I pulled it at an IT of 170* and it was delicious.

 

Looks good!

 

Yours as well.

 

Lots of good food this weekend from everyone!
Back to the grind tomorrow

 

I ate some roasted pumpkin seeds from a bag for dinner. Didn’t think that was photo worthy.

 

You never take pics anyway