Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, that's our newest store in Alabama.

 

This was so good. Made this at least two dozen times in my life, but this was only my third time doing this recipe on the smoker. I finally feel like I've nailed the mixture and it bonded beautifully tonight. Can't wait for leftovers.

 

Ya 90 miles each way is a bit far for me to drive to get pellets lol

 

Bro, show us your meat or gtfo

 

Now, now. Let's not turn this into a meat comparison contest.

 

Too late.

 

Yeah, you can find them closer for near the same price.

 

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Still trying to find them. Picked up a bag of PitBoss until I can.

 

Hot smoked a small prime rib for my kid’s birthday yesterday:

 

Throwing on a pork shoulder in the morning.

 

Wasn’t really juicy, still came out great though. Battled a good wind today. Took forever.

 

You can try scoring the fat cap in a diamond pattern before adding your rub. Take it up to 204F and then let it rest before pulling. I squish the fat into the meat as well. I also pull it in the same pan I rested it in to keep all the juices with the meat.

 

Thanks

 

Going to try and break in the new smoker early next week. We are doing a pot luck for thanksgiving at work on the 21st, so I signed up and am bringing pulled pork. Going to grab a couple butts this weekend and get em smoked up. Figure get it out of the way since I'm going to smoke the turkey for Thanksgiving for us. Butts are very forgiving lol

 

I got signed up for the wife's office pot luck next week.
Same deal, pulled pork. Grabbed three at Harris Teeter on sale for $1.29/lb.

 

Very nice. I'm doing some extra so she can take some to work to share with her friends there also. Hope to pick them up tonight or tomorrow.

 

My go-to on a windy day is a Harbor Freight welding blanket around the smoker to block the wind

 

Next time you run that setup, could you take a pic?

 

Pic from the internet but this gives you the basic idea...just be sure your air intake and exhaust are uncovered