Food Smokers and Smoking Tips/Tricks/Techniques

What about pork butts

 

Ribs, Turkey and a bunch of sides spoken for.

Thinking 2 briskets and PBBEs... But that's a lot of hooch to spend.

 

Pork butt! 3.5 hours in. Also tried cutting it for more surface area and bark. We’ll see how that works.

 

could you put up a donation can?

 

Interested on how this comes out, been wanting to do this more rub and bark.

 

That's where the real fun (misery?) begins . Timeline, people counting on you, and food you're barely going to get to eat, but the pride you take in your BBQ means you'll bust your ass to bring your A game regardless. I always sign-up/volunteer for those things at a moment's notice, then figure out the logistics later .

I say do it! They'll love you for it.

Presumably a little shorter cook time, too, I suppose.

Of course, you could always just do country style ribs. Pre-cut pork shoulder .

 

That is what I’m hoping. This will be the biggest piece of pork I’ve cooked and I’m hoping to eat it tonight for dinner...

We’ll see!

 

Or cook it now and sous vide it back to temp on the day it goes in.

 

And miss the stress of finishing in time to pull before you have to leave? Or hoping that it survives a longer-than-normal rest? Where's the fun in that?

 

That Tri Top though!!

 

nice!

 

dunno. possible. But I'mma jump in either way.

yup. and yup. gonna roll with it and do brisket and PBBEs!

 

*Discussion Topic*
Whole Packer or Separate​

old topic to beat around...

Cook whole Packer or Separate Point and Flat?

Other than my first Brisket ever I have done the packer as a whole. First was cause I butchered the shit outta it and separated the two pieces trying to get the deckle fat out...
But, I'm thinking of trying to separate the 2 from the get go again. Just to try again. full flat with full barq and point fully covered as well. Thoughts?


Also, that 1st brisket still turned out pretty good

 

Separate. More surface to mass ratio and thus more surface for smoke flavor.

 

agree on the philosophy. I just haven't done it in a long time. maybe next go around I'll give it a go. not for the work cook though. too soon to start experimenting on cook times and styles

 

I would imagine that cook style would be the same, and time wouldn't be that different.

 

pork butts at 88c a lb aint bad. didnt you stock up?

 

No offense at all bud! Long time back, there was a sticker on the Smithfield baby backs package; "Grill for 1:15" for best results..... And that's the baseline time I use on my old weber. You can see it's indirect on both sides, and probably hotter than a smoker. I use a lot of little hickory chips (soaked) to get the wood. Old Weber doesn't have a thermometer, and I always forget I have a fork probe. They really bend just fine (I'll try to get a pic next time), I flip them back and forth a couple times, and it's noticeable at the finish.
They really come out nice and tender, and the problem with the St. Louis rib is it is harder to cut, and "too big" for the wife. Her teeth have a hard time getting through the thicker parts - she even cuts the corn off the cob.
So, anyway, it does work well for us, and it's pretty quick as things go.

 

Fairly close I'd guess. But I'll stick with my normal means for now just outta habbit.

I'm almost at full capacity already Deep freeze is full and both fridge freezers full. Gonna be a lotta cooking this summer though.