Food Smokers and Smoking Tips/Tricks/Techniques

Hickory and memphis dust rub.. The recipe is on amazingribs.com. smoke it at or around 225-250 for 1.5 to 2 hours per pound. It should temp at 195 when you take it off the smoker. Let it rest for around 20 minutes then pull it. I like to dump some apple cider vinegar in after it is pulled and mix it around.

 

20min rest!?!? blasphemy!

 

Some days you're the windshield, other days you're the bug;



But I have it covered. Mostly...

 

My opinion is that you are pulling the pork on the same container with the juices. You really don't have to rest it at all. Mine normally rests in the coldest oven temp until time to eat.



Obligatory sauce prep picture.

I have 14 pounds of Boston butt and 8 pounds of chicken legs in the fridge for a neighborhood cookout.

 

I've never brined, injected or spritzed when I've done pork butts. I'm sure many others have and have found success. I always just get a nice amount of rub all over and let it go overnight at 225-240. Pull it out when it hits 200 degrees wrap and rest in my faux-cambro for up to 3 hours. No complaints ever here! I can't say 100% with certainty, but I've used this method with both bone in and boneless, both have worked well.

Good luck!

 

Mojo???

 

Not good! That's only happened to me when I've been lazy and tried getting too many long smokes between cleanings!

Yoder's are NICE! I just couldn't sell the wife on it....YET!

My Louisiana Grills pooper has performed very well for me! Again, as long as I take care of her!

 

Sounds like a plan

 

Cuban kinda marinade I think heavy on lime juice and oregano prolly some other stuff

Very tasty

 

Y'all ever watch BBQ Pit Boys??

 

Into the fridge for 12 hours this little piggy goes

 

It's supposed to go into the smoker for 12 hours!

 

Oh good looking out! Thanks Haha

 

Cuban marinade. Sour orange, lime, garlic and various seasonings. I purchase premade and it's damn good.

 

I have a Yoder 640 almost 3 years now. Once the ignighter didn't start but been painless and worth every penny. You can get 7 butts or 4 briskets at once. Also a great steak machine.

 

Overnight marinade complete. Just popped her in the smoker. Fingers crossed she comes out good

 

Pulled the brisket off last night, wrapped in foil and let it rest in the oven (oven not on) for a few hours, then into the refer.

Ribs went on this morning and should be done in about 2 hours. I added some bacon and bourbon to baked beans and put them on as well. Looks like it's going to effin rain right when we're supposed to sit outside and eat. We have a backup plan to squeeze everyone inside (my house is only 1400sf). Everything smells awesome!

 

I'll eat out in the rain!

 

Wow, looking through this thread makes me really want to go buy a better smoker. I have an ancient little chief I got from my dad that he bought in the 80's but it is falling apart and doesn't get hot enough to do much more than fish. But damn does it make some good salmon and trout. Here is what left of the 2 salmon fillets and 4 trout that I did last week.

 

I need everyone's backyard pit master opinion.....

Supposed to cook tri tip for 40. Y'all think 10-12 tri tips covers it?? Obviously there will be sides as well.


Giving myself 4 hours cook time....I've always been within 3 hours for target temp.