Food Smokers and Smoking Tips/Tricks/Techniques

Dry butt no such thing! A friend of mine showed me this trick: Pull it, then drizzle it with beef broth. Stir/turn it and get it good and wet, and keep it warm. The pork will absorb the broth.
He asked me how it tasted and I said it was the best I ever had. It was, and it damned sure wasn't dry. He said when he pulled it, it was so dry he almost threw it away, but decided to try the broth.

I don't cook a butt very often, but when I do I add some beef broth, even if it doesn't need it.

 

Weird. After I rest mine for two hours there is always at least two cups of dripppings that you can recirc back into the pulled pork if needed. I usually add back about 3/4 cup per 5lbs.

 

Went to my local Valli Baby Backs were $2.49 a lb and what do you know if 5 slabs followed me home

 

How the hell can you let it rest that long? With that wonderful aroma, I'm ready to eat before I get done pulling.

 

Cheapest I ever see is 2.99

 

I told the same friend about this I had seen on-line: https://www.waltonsinc.com/pork-puller

His BiL is a machinist and made him one. It works damned well.

 

We have ribs as low as $1.49/lb right now, but we have eaten a lot of ribs lately. Need to switch it up for this weekend.

 

Resting a big pork butt is where a Yeti Roadie shines. No need to wrap/towel/whatever, the butt stays warm for hours if needed and it easily washes out without stains or lingering odors. Easy to clean/sanitize as well. Plus the gasket keeps the smells in, so the rest period isn't torture for everyone!

 

Agreed but the rest makes it what it is. I sometimes rest it for four hours before I pull it.

 

I like Waltons although I don't own that. They had the Weston food vacuum sealer I wanted when no one else in the country had one in stock, and the best price. I just threw their latest catalog in the trash because I really don't NEED anything from there. Yes I do. No I don't...

4 hours?!?! Holy cow you are a man of iron resolve and will power

Go on call in an hour for the weekend so kind of trapped in town. Not really sure what to smoke but it has to be something and want to try something new, not sure what yet. Thinking bacon wrapped chicken cordon bleu. ABT's and bacon wrapped onion rings. I know I could eat a rack of ABT's by myself, and that is before the main meat is finished LOL. Afraid the bacon wrapped onion rings are going to be the same way. Hmm that is a lot of bacon, just might work

 

I use my roadie for this, and the first time I did it I just wiped it out and threw it back inside my truck. Man, my truck was smelling delicious for like a week lol

 

I have a Yeti 45 for general use, and now you justified why I NEED a Roadie. I hate you. Off to craigslist I go.

 

http://www.louisiana-grills.com/champion.html

what do you boys think about this smoker/grill?

 

Friend making pork belly cookoff .Another excuse for drinking party lol.
Trying belly pork burnt end .1more hour in smoker than another 1.5 braising in bbq sauce with some butter and a little honey .
You tube recipe lol.

 

Looks fairly boner worthy, cept it's a pooper

 

Miller time.

 

hmmm... Love the added chambers. Huge plus. Watched a vid on it. doesn't seem that thick of steel. which, for $1k, it's not gonna be. But it does make decisions tougher...

 

Those look amazing!

 

That was my biggest concern.

I have a weber smoky mountain. I am looking for a grill and found that. I like the idea of the cold smoke chamber since I make bacon.

 

Does seem like an all in one with lots of features and benefits. I'm sure others will follow suit and make higher quality (not saying the Louisiana isn't), but then the price will get really high then. Next time I go to Costco I need to put my hands on one.