Food Smokers and Smoking Tips/Tricks/Techniques

I'm getting in a quick cook before the week starts. I am using the pellet pooper due to the 50 mph winds...

 

Just pulled her off 30 minutes ago. My first pork shoulder.

 

Link no worky.

 

Yeah trying to figure out how to post this picture off my phone. I'll fix it here in a minute!

 

fixed! I can't wait to eat this thing.

 

What internal temp did you pull at? I don't see a lot of bark. Did you wrap?

 

What are your thoughts on the 3-2-1 method for ribs?

 

I usually go 3-1.5-1.5, I like them with a bit more bark.

 

not ever done it how do they turn out?

 

Good. I find if I leave in foil too long it steams them too much, meat just falls off the bone which contrary to what Chotskies or Flingers says is not the best way to have them IMO. I like a little pull from the bone and a crunchy bark.

 

I don't think it's ever taken me 6 full hours to do ribs. At least not spares. I do cook in the 250-275* range and I like just a little bit of pull on the bone, so that may be part of it. That and I rest my ribs like I would a pork shoulder or brisket, too. Maybe I get enough extra during the rest that closer to 5 hours cooking is all I need?

 

yea Baby backs only need 4 4.5 on the max

 

I always go 225 but I've been thinking about going higher, seems like it doesn't matter as long as you don't go above 275. That's what I'm hearing anyway.

 

True. Full spares, 5.5-6 for me at 225.

 

All it does is shrink your window for when you need to pull them. If you nail your timing, though, the higher temp is all good and you buy yourself a little more time to relax .

 

Good info, thanks. Will try.

 

I gone above that even to 300-350 but for a shorter period. Mine still come out smokin good

 

Smoked mine today at 250f for five hours.

Went through water a lot faster. Ribs turned out great.

I too usually aim for the 225f range.

I've tried 3-2-1 and I don't think they're any better than without. Although using the liquid (apple vinegar and meat juice) caught in the foil mixed with BBQ sauce is amazing.

 

Side pork smoked at 200 for 6 hrs over oak.



Let it sit in the fridge for a week. Then reheated and seared with a caramel miso glaze. Turned out pretty awesome. Probably the best prok belly dish Ive had. I used Michael Ruhlmans "Lesson of Pork Belly" recipe. Just substituted smoking for the recommended roast.


Finished product over some polenta and served with fried pork cheek rillette. May have went a little overboard.

 

That's some Iron Chef shit right there.