Smoking meat

[GutterBoy 2,898]

Last week I volunteered to cook dinner for 50 people.  Settled on Pig Mac (pulled pork on mac n cheese) with a side of slaw.

For smoking, I use a pellet smoker these days (Zgrillz, Traeger knock off).  My first smoker was an offset cooker I bought at Sams Club as a beginner.  Perfected ribs on this b!tch, but not much else.  Then I got a Weber Smokey Mountain, which was awesome.  Pulled pork on this was easy, usually did the minion method for an overnight smoke, always came out great.  Over quarantine I bought the pellet smoker to try something new.  It is much easier than anything I've used.

Put the butts on at 6:00, set temp to 250.  Got them to 165 around Noon, wrapped them for the stall, and continued to 195 around 3:00.  Needed to get the food ready by 4:00 for packing.

It came out OK, not the best.  One, I like to smoke at 225 and not wrap, but that takes about 12 hours to get to 200.  Then I like to rest in a cooler, for at least an hour, didn't do that.

But still got plenty of buttery pork for the impoverished.  Hope they enjoyed it.

I'm gonna do pork belly this week.  Usually I just smoke and slice, but gonna try the "burnt ends" method this week. https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends-1

[League Champion 1,896]

Nice work! 

Once you get the Smoking bug there's no turning back. It's the best 

[edjr 6,578]

I thought you'd never ask  

[seafoam1 2,799]

Guttermutt is a meat smoker. Go figure. Like anyone doubted that. 

[WatsonRules 46]

What type of wood pellets? I do applewood mostly for pork butts.

[Drizzay 698]

I love my Smokey Mountain.  I bought some wings from Costco and are going to do them up next weekend.

 

Where I am falling short is the thermometers I use with my temp controller.  They are ~$20 ThermoWorks ones from Amazon, and I feel they just aren't accurate enough.  The last few times I have smoked a butt, the probes have said the meat was at 200, but when I would poke around with my Instant Read, it would be in the 180's in the same spot as the probes.  I hate it when I accidentally pull meat too early. 

[GutterBoy 2,898]

Just now, WatsonRules said:

What type of wood pellets? I do applewood mostly for pork butts.

I've tried all different types and haven't really noticed much of a difference, except when I went with Apple for turkeys and the smoke was too mild.

I started buying the Kirkland pellets this summer since they are so cheap, and they use a mix of different woods, it's been good.

[WatsonRules 46]

Just now, Drizzay said:

I love my Smokey Mountain.  I bought some wings from Costco and are going to do them up next weekend.

 

Where I am falling short is the thermometers I use with my temp controller.  They are ~$20 ThermoWorks ones from Amazon, and I feel they just aren't accurate enough.  The last few times I have smoked a butt, the probes have said the meat was at 200, but when I would poke around with my Instant Read, it would be in the 180's in the same spot as the probes.  I hate it when I accidentally pull meat too early. 

So does she!

Ba-dum-ching!

[bostonlager 2,664]

Do you inject your pork butt? For me that is the difference between a pull porked sandwich packed with flavor and dry meh sammich. 

[GutterBoy 2,898]

7 minutes ago, bostonlager said:

Do you inject your pork butt? For me that is the difference between a pull porked sandwich packed with flavor and dry meh sammich. 

I've tried it and didn't see much of a difference to be honest.

The difference I've seen is cooking and resting times.  Got to get it to 200, then let it rest in a cooler for hours.  It kinda focks up the bark, but it really gives time for all that fat and connective tissue to break down and distribute.

[RogerDodger 797]

The one step you cannot skip is the rest in the cooler.  And it can rest for 4+ hours easy so it's pretty simple to start early and ensure you have enough time.

[League Champion 1,896]

I use mostly hickory and pecan just because it's so plentiful here. I have a wood chipper that I use pretty much just for smoking. 

We smoked a whole hog over pecan a couple weeks ago. It was absolutely amazing. 

[Alias Detective 1,389]

Smoked a shoulder last weekend on the Green Mountain with hickory smoke.  The only 2 ingredients on the entire shoulder was salt and black pepper.  Phenominal!

 

 

[RogerDodger 797]

Smokey Mountain wont ever use anything else.

Best cut of meat: Smoked Beef Short Ribs, like Alias above, only very rough course ground black pepper and salt.  That's it.  I get a full plate from the butcher so I get the long bones.  Cut them into individuals before smoking so crust is all around.  If you get the fat to render at the right temp it turns into the most tender piece of meat there is. Approx 4 hours.  Everyone gets their own fillet looking rib on a bone platter.  Example pic:

https://www.seriouseats.com/thmb/bddI4YDWqLx7LAp2_MkLrVDUEYU=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20110727-163202-short-ribs-acb03fde587c4915b9a8594994de4a7a.jpg

Beset smoked sides. Approx 2 hours each: 

Atomic Buffalo Turds - Half jalapeno filled with cream cheese, cheddar cheese, chive and a beef little smokey wrapped with extra thick bacon.

Bacon Wrapped Onion Rings - Double onion ring wrapped with chipotle (I don't do siracha) soaked extra thick bacon.  Chipotle ranch for dipping.

Smoked Beans - Can of each or more Pinto bean, butter bean, baked beans, pork'n beans.  Chopped onion, bell pepper, jalapeno.  Brown sugar, molasses, mustard, hot sauce, beer.  Put in aluminum baking pan and put under ribs/shoulder/brisket so it catches the drippings.

 

[GutterBoy 2,898]

On 8/14/2023 at 12:49 PM, RogerDodger said:

Smokey Mountain wont ever use anything else.

Best cut of meat: Smoked Beef Short Ribs, like Alias above, only very rough course ground black pepper and salt.  That's it.  I get a full plate from the butcher so I get the long bones.  Cut them into individuals before smoking so crust is all around.  If you get the fat to render at the right temp it turns into the most tender piece of meat there is. Approx 4 hours.  Everyone gets their own fillet looking rib on a bone platter.  Example pic:

https://www.seriouseats.com/thmb/bddI4YDWqLx7LAp2_MkLrVDUEYU=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20110727-163202-short-ribs-acb03fde587c4915b9a8594994de4a7a.jpg

Beset smoked sides. Approx 2 hours each: 

Atomic Buffalo Turds - Half jalapeno filled with cream cheese, cheddar cheese, chive and a beef little smokey wrapped with extra thick bacon.

Bacon Wrapped Onion Rings - Double onion ring wrapped with chipotle (I don't do siracha) soaked extra thick bacon.  Chipotle ranch for dipping.

Smoked Beans - Can of each or more Pinto bean, butter bean, baked beans, pork'n beans.  Chopped onion, bell pepper, jalapeno.  Brown sugar, molasses, mustard, hot sauce, beer.  Put in aluminum baking pan and put under ribs/shoulder/brisket so it catches the drippings.

 

What about smoking

I love smoked wings, put them on the pellet at 225 for an hour, then 300 for 45 minutes or so to crisp up.  Dry rub only.

Also 2.5 hour smoked legs, turn into butter.

[bostonlager 2,664]

8 minutes ago, GutterBoy said:

What about smoking

I love smoked wings, put them on the pellet at 225 for an hour, then 300 for 45 minutes or so to crisp up.  Dry rub only.

Also 2.5 hour smoked legs, turn into butter.

For wings I go 15 minutes in the airfryer at 400 then take them to the smoker for low and slow. 

[GutterBoy 2,898]

13 minutes ago, bostonlager said:

For wings I go 15 minutes in the airfryer at 400 then take them to the smoker for low and slow. 

Reverse method, interesting.

I know you're not a pellet guy, but I love being able to smoke something and fire it up to 400 to get a good crisping up at the end.

[bostonlager 2,664]

3 minutes ago, GutterBoy said:

Reverse method, interesting.

I know you're not a pellet guy, but I love being able to smoke something and fire it up to 400 to get a good crisping up at the end.

I'm real close to pulling the trigger on a pellet. My problem is I don't have much patio space left with 2 kamodos, an electric smoker, and a blackstone. 

[GutterBoy 2,898]

1 minute ago, bostonlager said:

I'm real close to pulling the trigger on a pellet. My problem is I don't have much patio space left with 2 kamodos, an electric smoker, and a blackstone. 

Well just throw the electric into a bottomless pit, or donate it.  The pellet is the upgrade there.

[League Champion 1,896]

4 minutes ago, GutterBoy said:

Well just throw the electric into a bottomless pit, or donate it.  The pellet is the upgrade there.

This

Or it's time for a house with property 

[RLLD 4,143]

I have the Traegor.   Have mostly focused on the baby back ribs, tried spare ribs and was generally unimpressed (unless you are planning to use it for like "pulled" sandwhiches.  Have done various cuts.  Also did some chicken, its a little more tricky. 

Planning to invest in some rubs and variety in pellets in the fall.

[bostonlager 2,664]

2 minutes ago, RLLD said:

I have the Traegor.   Have mostly focused on the baby back ribs, tried spare ribs and was generally unimpressed (unless you are planning to use it for like "pulled" sandwhiches.  Have done various cuts.  Also did some chicken, its a little more tricky. 

Planning to invest in some rubs and variety in pellets in the fall.

What method are you using for ribs? 2-2-1 or 3-2-1 is what I like to use. The foil portion of the cook is essential in my opinion and can't be skipped. 

[Engorgeous George 2,124]

52 minutes ago, bostonlager said:

I'm real close to pulling the trigger on a pellet. My problem is I don't have much patio space left with 2 kamodos, an electric smoker, and a blackstone. 

I like the cut of your jib.

[GutterBoy 2,898]

13 minutes ago, bostonlager said:

What method are you using for ribs? 2-2-1 or 3-2-1 is what I like to use. The foil portion of the cook is essential in my opinion and can't be skipped. 

I don't wrap my ribs anymore, I think they come put better

[RLLD 4,143]

10 minutes ago, bostonlager said:

What method are you using for ribs? 2-2-1 or 3-2-1 is what I like to use. The foil portion of the cook is essential in my opinion and can't be skipped. 

I usually peel the membrane and then dose it well with rub, let it sit like that for maybe 15-20 minutes.   I have tried it for 2 hours at like 225, and also at 2.5 to 3 at like 185;  just to get a feel for it.  Maybe 2-3 times during that cook I spritz it with an apple vinegar.   Then pull it off into the foil wrap putting the meat down on a mix ( I vary this, but usually brown sugar, honey, butter, and maybe some spicey or smokey sauce of some kind) then back on for 1 /12 to two hours, pull it and let it cool for 15 mins or so...

Really the game is to try variations of rub and pellets, but also go getr some varied sauces.....and put in 3 racks with the variety, and let people try them all.

[Engorgeous George 2,124]

I sort of enjoy the art, the challenge of an old offset smoker and no thermometers.  i seem to always get ribs, brisket, turkey  and butts right but my chicken, while always good except for the skin alwyas has rubbery skin.  i have tried crisping it up on a hot grill after the smoke and that does not seem to work, for me,.  I have also tyried crisping the skin up before the smoke but that seems toinhibit penetration of the smoke the way I would like it.  I have just settled to grilling my chicken which i do well if I do say so myself.

[Engorgeous George 2,124]

29 minutes ago, RLLD said:

I usually peel the membrane and then dose it well with rub, let it sit like that for maybe 15-20 minutes.   I have tried it for 2 hours at like 225, and also at 2.5 to 3 at like 185;  just to get a feel for it.  Maybe 2-3 times during that cook I spritz it with an apple vinegar.   Then pull it off into the foil wrap putting the meat down on a mix ( I vary this, but usually brown sugar, honey, butter, and maybe some spicey or smokey sauce of some kind) then back on for 1 /12 to two hours, pull it and let it cool for 15 mins or so...

Really the game is to try variations of rub and pellets, but also go getr some varied sauces.....and put in 3 racks with the variety, and let people try them all.

I hate peeling the membranes, but you have to do so. I grab that rascal between a fork and a hand towel to pull on it while occcassionally using a paring knife to aid the process.

[bostonlager 2,664]

28 minutes ago, RLLD said:

I usually peel the membrane and then dose it well with rub, let it sit like that for maybe 15-20 minutes.   I have tried it for 2 hours at like 225, and also at 2.5 to 3 at like 185;  just to get a feel for it.  Maybe 2-3 times during that cook I spritz it with an apple vinegar.   Then pull it off into the foil wrap putting the meat down on a mix ( I vary this, but usually brown sugar, honey, butter, and maybe some spicey or smokey sauce of some kind) then back on for 1 /12 to two hours, pull it and let it cool for 15 mins or so...

Really the game is to try variations of rub and pellets, but also go getr some varied sauces.....and put in 3 racks with the variety, and let people try them all.

My local shop peels the membrane off for you. I hate doing it myself. 

[Engorgeous George 2,124]

28 minutes ago, RLLD said:

I usually peel the membrane and then dose it well with rub, let it sit like that for maybe 15-20 minutes.   I have tried it for 2 hours at like 225, and also at 2.5 to 3 at like 185;  just to get a feel for it.  Maybe 2-3 times during that cook I spritz it with an apple vinegar.   Then pull it off into the foil wrap putting the meat down on a mix ( I vary this, but usually brown sugar, honey, butter, and maybe some spicey or smokey sauce of some kind) then back on for 1 /12 to two hours, pull it and let it cool for 15 mins or so...

Really the game is to try variations of rub and pellets, but also go getr some varied sauces.....and put in 3 racks with the variety, and let people try them all.

I'm already looking forward to Thanksgiving.  Turkey, pheasant and quails will all be on the smoker.  My wife is planning on having some liberal, anti gun, anti hunting types join us for dinner.  I imagine they will not partake of the pheasant or quail.  My wife and daughter do not partake of the game, but my family is well accostomed to spitting out birdshot.  got to watch those fillings, veneers, and crowns.

[Engorgeous George 2,124]

5 minutes ago, bostonlager said:

My local shop peels the membrane off for you. I hate doing it myself. 

See, I should return to going to a butcherr instead of buying at a grocery.

[bostonlager 2,664]

1 minute ago, Engorgeous George said:

See, I should return to going to a butcherr instead of buying at a grocery.

If the grocery has ribs on sale, I will buy a few racks and put them in the deep freezer.  If I'm buying to make for just this weekend I will pay a little extra and go to the butcher. 

[bostonlager 2,664]

Any of you guys do a garden? I canned 40 quarts of corn and green beans this summer. Pulled pork in November is much better with sides that didn't come from the grocery.  

[cmh6476 1,010]

I've got a charcoal stand up smoker with box on the side.   I think I want to try some actual wood on something an see how that turns out.  Just mix some smoking pellets in with the charcoal now but everything turns out well; have done ribs, and a turkey and need to venture out more.   Pork butt, brisket and chicken wings are on the wish list. 

[RogerDodger 797]

Just now, bostonlager said:

Any of you guys do a garden? I canned 40 quarts of corn and green beans this summer. Pulled pork in November is much better with sides that didn't come from the grocery.  

We got 3 quarts of green beans that we didn't eat. 

Root box is full of onions and potatoes, that will last a good chunk of winter.

We will soon be canning tomatoes, most of which the HOTWIFE turns into her signature salsa.  20-30 quarts.

Garden is 600 square feet.  We'll have more area when we move in a couple years.

And on the previous topic, rarely get meat from the grocery.  Butcher gets all his meat from Painted Hills, huge difference.

 

[bostonlager 2,664]

1 minute ago, cmh6476 said:

I've got a charcoal stand up smoker with box on the side.   I think I want to try some actual wood on something an see how that turns out.  Just mix some smoking pellets in with the charcoal now but everything turns out well; have done ribs, and a turkey and need to venture out more.   Pork butt, brisket and chicken wings are on the wish list. 

I will tell you to go Komada with lump charcoal. There is a steep learning curve to profecting it. Gutterboy will tell you to go pellet. 

[bostonlager 2,664]

2 minutes ago, RogerDodger said:

We got 3 quarts of green beans that we didn't eat. 

Root box is full of onions and potatoes, that will last a good chunk of winter.

We will soon be canning tomatoes, most of which the HOTWIFE turns into her signature salsa.  20-30 quarts.

Garden is 600 square feet.  We'll have more area when we move in a couple years.

And on the previous topic, rarely get meat from the grocery.  Butcher gets all his meat from Painted Hills, huge difference.

 

I'm redneck as they come. 3 quarts of green beans wouldn't last me to the weekend. 

I eat that sh1t up all winter. 

[GutterBoy 2,898]

8 minutes ago, bostonlager said:

I will tell you to go Komada with lump charcoal. There is a steep learning curve to profecting it. Gutterboy will tell you to go pellet. 

Only for ease. 

[bostonlager 2,664]

1 minute ago, GutterBoy said:

Only for ease. 

I'm about to go there for ease during the cold time of the year. I had a Traeger that I only used once and sold it. Shopping for a new one now. 

[bostonlager 2,664]

13 minutes ago, GutterBoy said:

Only for ease. 

What are you smoking with? I like Cadillacs but don't really want to drop a grand on another one and sell it half price. 

[GutterBoy 2,898]

6 minutes ago, bostonlager said:

What are you smoking with? I like Cadillac's but don't really want to drop a grand on another one and sell it half price. 

My rig

https://www.zgrills.com/products/zpg-7002e-pellet-grill