Food Smokers and Smoking Tips/Tricks/Techniques

Going to put an 8lb pork but on tonight.

 

I'm from Jersey and never thought to smoke Taylor Ham. I've always just sliced it and thrown it on a griddle. How did you prep and smoke it? And more importantly, how did it come out?

 

Absolutely delicious!

Scored it like a bologna loaf, mustard binder, and Pitfaced spicy massage. Smoked for about 2 hours, sliced, and made breakfast sandwiches with tomato, biscuit, cheese, and eggs.

 

Morning update and wrap. 165° looking good overnight smoke appx 12hrs. added some butter, honey, soy sauce, worcestershire then wrapped in foil for the rest of the cook. target is 200°

 

Final update After rest in the cooler and hand squishing for pulling the pork.

 

It was delicious

 

2nd round of "Mexican pulled pork." Via Meat Church.

I picked up this pork butt from Ralphs (Kroger). I immediately noticed way more marbling than I'm used to. I had to trim way less fat. I bet this pork butt is going to be very flavorful, aside from seasoning.

 

Geographical pricing differences for pork is absolutely nuts!

Around here in the DC area, full, full price for a butt is probably around $2.50-3.00/lb. This week, Harris Teeter (Kroger) is running $0.99/lb sale.

 

Happens every year around this time

 

Mexican style pulled pork came out amazing. Happy weekend everyone!

 

Let me ask, I see a lot of you guys put butter on top and into a foil pan do you put the pork back on the smoker at this point?

 

Yes, you’ll usually pull it off at the stall and put it into foil then. You could oven if it you wanted at that point, but i just pop it back on the smoker. I’ll also pull the foil for the last 15-20 minutes and re-bark it a bit.

 

Yes back on the smoker. Also a trade secret is to dust some more seasoning at the wrap stage like my pic above. Don't have to put into foil pan for wrap, I have found it easier and same result to wrap in a pan vs wrap in peach paper or foil wrap.

 

Pork Tenderloin is definitely my favorite thing to smoke now. Fast cook, very easy, super delicious. A pellet smoker makes it stupid easy with a great reward. Best part is 2-3 pounds costs about $15.

 

Pork butt was on sale. First butt I've done in the tabletop smoker I do believe.



The spoils. Beach ball for scale.

 

Party ribs on the smoker. Let's see what the hype is about. I'm all for a 2-3 hour cook.

 

Back in the smoker. Honey, butter and bbq sauce.

 

My Lord. Top 3 ribs I've ever smoked. Party ribs came out super duper good. My kids and I are tearing it up.

Sliced ribs individually
Mustard binder
Meat church Texas Sugar seasoning
Wait 20 minutes
On the smoker at 270
Wrap in foil pan, 165 IT (about 2 hours)
Butter, honey and famous daves rich & sassy in pan
45 mins to 1 hour wrapped in smoker. Done.