bostonlager 2,502 Posted January 19, 2019 I like to eat something decent in championship Sunday so today I am preparing a small pork shoulder to put on the smoker tomorrow. Here we have it rubbed down to sit in the icebox for several hours before piercing and allowing to marinate overnight. https://imgur.com/gallery/onbybsx Share this post Link to post Share on other sites
frank 2,167 Posted January 19, 2019 Most of you guys. Share this post Link to post Share on other sites
cyclone24 1,836 Posted January 19, 2019 They use Gilette razors. Share this post Link to post Share on other sites
EternalShinyAndChrome 2,742 Posted January 19, 2019 You should talk to MDC if you want to know everything about Meat Smokers. 1 Share this post Link to post Share on other sites
DonS 3,096 Posted January 19, 2019 "Rubbing it down", "piercing". Oh yeah baby, tell me more, but go slower. 1 Share this post Link to post Share on other sites
fandandy 3,312 Posted January 19, 2019 "Rubbing it down", "piercing". Oh yeah baby, tell me more, but go slower. Seriously, with pics wearing only an apron and socks. Share this post Link to post Share on other sites
sderk 1,040 Posted January 19, 2019 Oh, I thought this was another Stephen A. Smith thread. Share this post Link to post Share on other sites
Cdub100 3,459 Posted January 19, 2019 Looks good! Be sure to adjust timing and heat due to hold weather. Share this post Link to post Share on other sites
shotsup 832 Posted January 19, 2019 Looks good! Be sure to adjust timing and heat due to hold weather. I hate hold weather Share this post Link to post Share on other sites
Frozenbeernuts 1,653 Posted January 19, 2019 HT will be smacking his meat to thoughts of Len Dawson smoking cigs while sitting on a folding chair. Does that belong in this thread? Share this post Link to post Share on other sites
MDC 5,979 Posted January 19, 2019 You should talk to MDC if you want to know everything about Meat Smokers. RMFF and more gay stuff from Creeper. What is it with you? Share this post Link to post Share on other sites
Djgb13 2,338 Posted January 19, 2019 HT will be smacking his meat to thoughts of Len Dawson smoking cigs while sitting on a folding chair. Does that belong in this thread? Share this post Link to post Share on other sites
Cdub100 3,459 Posted January 19, 2019 I hate hold weather #metoo Share this post Link to post Share on other sites
shorepatrol 1,741 Posted January 19, 2019 #metoo #mehoo Share this post Link to post Share on other sites
EternalShinyAndChrome 2,742 Posted January 20, 2019 RMFF and more gay stuff from Creeper. What is it with you? Huh? I was literally talking about smoking meat. Your fixation on the ghey stuff is concerning. Why are you so defensive? Share this post Link to post Share on other sites
NorthernVike 2,080 Posted January 20, 2019 Any dry rub before it hits the smoke? Share this post Link to post Share on other sites
NorthernVike 2,080 Posted January 20, 2019 Also this. Share this post Link to post Share on other sites
Cdub100 3,459 Posted January 20, 2019 #Meatoo #MeAchoo Share this post Link to post Share on other sites
Cloaca du jour 2,083 Posted January 20, 2019 Im inheriting a steel drum homemade smoker...in the spring. Gonna experiment with it and maybe buy a weber smokey mountain. Share this post Link to post Share on other sites
Patriotsfatboy1 1,432 Posted January 20, 2019 That term is offensive. They like to be called Pickle Smoochers. Share this post Link to post Share on other sites
Cruzer 1,993 Posted January 20, 2019 I use a mustard base, just as a binder not for flavor - then dry rub my butts. I don't let them sit long, maybe an hour tops before hitting the smoker.. I smoke at 250-275*, till I get the bark and color I'm looking for. Then I wrap till it reaches 190*, then take off and throw in a cooler to let finish cooking.... I'll also spritz every hour with apple juice/apple cider vinegar. Share this post Link to post Share on other sites
Frozenbeernuts 1,653 Posted January 20, 2019 I really don't think you need the rub to sit long. The moisture usually soaks through a bit too much. Share this post Link to post Share on other sites
NorthernVike 2,080 Posted January 20, 2019 I use a mustard base, just as a binder not for flavor - then dry rub my butts. I don't let them sit long, maybe an hour tops before hitting the smoker.. I smoke at 250-275*, till I get the bark and color I'm looking for. Then I wrap till it reaches 190*, then take off and throw in a cooler to let finish cooking.... I'll also spritz every hour with apple juice/apple cider vinegar. Share this post Link to post Share on other sites
NorthernVike 2,080 Posted January 20, 2019 Putting a serloin tip roast on this afternoon. Will be reverse searing. On the smoker untill internal temp gets to 110 then sear it off. Sliced thin and served with a onion and mushroom gravy. 1 Share this post Link to post Share on other sites
bostonlager 2,502 Posted January 20, 2019 The original plan was to smoke this on end big green egg, but I didnt feel like doing it in this mess. https://imgur.com/gallery/7zhcJsh I audibled to a charbroil electric smoker in the garage with the door cracked. Share this post Link to post Share on other sites
bostonlager 2,502 Posted January 20, 2019 4 hours in we have an internal temp of 154 degrees. Preparing here to wrap in foil with apple juice to reached desired temp of 195 degrees. Share this post Link to post Share on other sites
bostonlager 2,502 Posted January 20, 2019 https://imgur.com/gallery/LOjm7hw Share this post Link to post Share on other sites
shotsup 832 Posted January 20, 2019 https://imgur.com/gallery/LOjm7hw I like your meat and I dont say that to many guys Share this post Link to post Share on other sites
NorthernVike 2,080 Posted January 20, 2019 Looking good. What temp you running? What time do you hope to eat? Share this post Link to post Share on other sites
Cruzer 1,993 Posted January 20, 2019 4 hours in we have an internal temp of 154 degrees. Preparing here to wrap in foil with apple juice to reached desired temp of 195 degrees. Way too early to wrap for me.. You're gonna miss out on all the amazing bark.. You will end up with a roast w/out it. Share this post Link to post Share on other sites
bostonlager 2,502 Posted January 21, 2019 Got drunk and forgot to take a picture of the final product. It turned out well though. Share this post Link to post Share on other sites
Filthy Fernadez 2,696 Posted January 21, 2019 I use a mustard base, just as a binder not for flavor - then dry rub my butts. I don't let them sit long, maybe an hour tops before hitting the smoker.. I smoke at 250-275*, till I get the bark and color I'm looking for. Then I wrap till it reaches 190*, then take off and throw in a cooler to let finish cooking.... I'll also spritz every hour with apple juice/apple cider vinegar. I use olive oil as a binder on the BB (and ribs too). I cook at 225 on my BGE (with SMOBOT controller) and usually hit 'the wall' for a few hours at 150 or so. At 170 I put peach preserves on it and wrap it. When temp hits 200 I pull it off to rest for a hour. Bone pulls out clean and meat pulls apart with no problem (still very juicy). Share this post Link to post Share on other sites