Food Smokers and Smoking Tips/Tricks/Techniques

So is this a boneless cut? Thought you were talking about beef shank(Thor's Hammer) bone in?

 

Meat


Pork butt/beef ribs

 

Looking great!

 

Yes that's what I did, took a while because there was a LOT of meat and mashed taters to heat up (yes the taters were done ahead of time and heated up the same way).

Yes sir

Yes it's a boneless cut, large roast. I had a real large one and I can say there was one tiny piece of it left when the night was over so I'm thinking everyone really enjoyed it. lol


Now I need to order some more rub, used the last of mine smoking for the party.

 

https://www.weber.com/US/en/charcoa...278594&sc_eh=a042344c0083a9a61&utm_id=3176490

 

I keep looking at the Ranch Kettle… but I don’t have a spare $2k sitting around.

 

I can’t find the video I saw, every kettle starts with the black porcelain enamel. It gets the specialty color on top of that. Interesting approach!

https://consumer-care.weber.com/hc/...andcrafted-Porcelain-Enamel-on-Lids-and-Bowls

 

Craigslist and marketplace usually 500-1200 used, if you're diligent about watching. I could never justify for the size. The 26" would be great. Only thing folks complain about is the sturdiness of the 26. Some have bought the Ranch stand separately and modified to fit it.

 

Picked up another beef knuckle to smoke Monday for Christmas dinner. Last one went over really well. Completely forget I used the last of my rub though.

 

@bvbull200 rub? Hopefully you can order some in time.

 

Yes sir, already talked to him and ordered it. Should be here this week. Completely my fault I forgot to put in an order when I used it all up.

 

I accidentally bought wings instead of breasts so onto the smoker they went.

 

Accidentally you say??

THose look scrumptious.

 

We were making butter chicken last weekend so, yes, accident.

A tasty accident, but an accident nonetheless.

 

Accidentally had a good time

 

It's been awhile since I've done one. Anyone know about how long an 8lb prime rib will take on the smoker at 250°?

 

12 hours with wrap until fall apart tender.

 

Heading home from work shortly to try and separate two full briskets and do both flats and maybe one of the two points for an overnight cook to be served as XMAS dinner. Was thinking 200-225 overnight (probably goes on around 10pm) and check on it around 8am.

 

Can't tell if serious