Food Smokers and Smoking Tips/Tricks/Techniques

The last set of ribs I did was 4-5 hours. I guess it would depend on the temp.

 

i'll probably keep it around 210* or so. low and slow.

 

The best method I've tried is the 3-2-1 at 215 or so.

 

3-2-1 method? What's that? Elaborate please

 

Three hours, heavy smoke, then two hours wrapped in foil (spritzed with apple juice or apple vinegar) to tender up, then one hour at 250-260 un-wrapped to crisp up the outside, cause the foil makes the bark a little mushy.

 

That's how I do mine too. Never thought about remembering it that way though. Good idea! Thanks!

 

Just got 10lbs of Pork Shoulders. Ideas?

 

Smoke it...... then pull it ...... then crock pot with some sauce..... Oh wait that is what I just did with 9 lb.....haha

 

How long do you need to "smoke" it for? I've been reading that after 3hours it's done absorbing smoke flavor...


(reason for asking, I have a 5lb'er going in tomorrow morning in my electric/EZ-Bake smoker)

 

It will stop taking smoke at some point, but it needs to be pulled at 195 degrees internal temp. What temp is your smoker able to produce?

 

at about 230* it's about 1.5 hours per pound. It will absorb smoke for about 3-4 hours, then it is just cooking so you could take it and put it in the oven if you wanted, but I normally just keep it in the smoker. For a shoulder bring it up to about 190* and it will pull appart nicely, just let it cool off a little first.

 

I was in the 200* area for 10 hours but I was smoking ribs and salmon as well. So I had all day to smoke. I ended up taking it off and cutting it up to a manageable size then throwing it in the crock pot for like 4 hours. I just pulled it and it back in the crock pot with a good sauce, brown sugar, honey and maple syrup.... on a bun with coleslaw.... hmm good

 

I take mine off when the internal temp is above 195. I then wrap them in foil, then in a towel, and throw them in a cooler for 2 hours to rest. Pulling comes real easy after that.

 

This is my preferred method as well. Sauce on the side for those that want it, IMO good butt don't need no sauce.

 

^^^ this


*snicker* ok ,i'll get my mind out of the gutter now.

 

x3

 

Grabbed the pork and some wings.. Working on some hickory smoked dinner

 

Thanx guys, sorry for the delay...old lady took me shopping...

Anyhow, the smoker will go up to 275 but I want to keep it around 225-230ish for the cook. Reason for asking is because I wasn't sure if I would be burning up money/chips by adding every half-hour (like normal).

For the cook, I'll keep it smoking heavy for about 4 hours then let it finish in the smoker ('til it hits 195-200). I'm just dying to try out my new

$35 Maverick ET-73 ] - White

Maverick ET-73 thermometer...what can I say, the little things make me happy nowadays.

 

Wow, I just found this thread, I'm starting to like this place more and more. I'm a new Tacoma owner so I'm just feeling my way around here, but I've got the BBQ thing down pretty good so maybe I can add a little sumpthin'.

I haven't used foil on my ribs in a long time until last weekend for the Superbowl. I'm ditching the foil for good I think. They were way overdone, which is fine for most people but I like to be able to slice them and they just tore apart. I probably should've taken them off earlier but I was in the garage buffing out my truck and changing the oil. lol.

This is more of what I'm shooting for, tender, they pull off the bone nicely, but don't just fall apart when you slice them. I cooked these baby backs in my egg at 275 for 3-4 hrs hours, no foil, over lump charcoal and cherry chunks. Spares usually take a little longer.



On a side note I saw someone was talking about when the meat stops taking on smoke. It happens around 140* internal. I gave up the slow and low and now I'm a hot and fast convert. I smoke just about everything at 275* except poultry, that I do higher around 325-350. How about some smoked wings?



Pulled pork sammie.



Smoked Creole burger.



OK I'll stop now, sorry about that.

 

This taco bowl i am eating right now is not working after looking at all that ^ shiz!!!!!!!!