Smoking meat

[RogerDodger 797]

Smoke Vault for ease.  Plus is was free.

https://www.campchef.com/smoke-vault-24/CC-SMV24S.html

The wife can even use it. lol

Plus it's big enough to do two full turkeys.

[RogerDodger 797]

Weber Genesis

Weber Smokey Mountain

Antique Red Weber Kettle

Weber Smokey Joe

Smoke Vault

And will probably pull the trigger on a Blackstone this year.

[RogerDodger 797]

Call me old man Hank Hill, I don't care.  I'm never using anything that you have to plug into an outlet.  Grill or car or lawnmower or hedge trimmer.  

[bostonlager 2,664]

21 minutes ago, RogerDodger said:

Call me old man Hank Hill, I don't care.  I'm never using anything that you have to plug into an outlet.  Grill or car or lawnmower or hedge trimmer.  

That is why I am partial to the Kamodo grills. I have a Big Green Egg and a Kamodo Joe. You're burning real sh1t like the cavemen wanted us to do

[bostonlager 2,664]

35 minutes ago, GutterBoy said:

My rig

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

thanks, buddy. That might be my next purchase. 

[cmh6476 1,010]

This is what I have.   An ex bought it for me then I broke up with her but kept the smoker

https://www.cabelas.com/shop/en/dyna-glo-offset-vertical-charcoal-smoker

 

[RogerDodger 797]

1 hour ago, bostonlager said:

thanks, buddy. That might be my next purchase. 

I think you should get this one:

https://www.bbq-experts.com/shop/smokers/wood-smokers/the-beast-hamrforge/

Stumbled across that while looking at offset out of propane tanks. At the new ranch I'm going to build one, except instead of on wheels permanently fixed to the outdoor kitchen.  Maybe even build the firebox out of brick/stone.  Reverse flow.  

[Bier Meister 1,655]

13 hours 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. 

[bostonlager 2,664]

5 minutes ago, RogerDodger said:

I think you should get this one:

https://www.bbq-experts.com/shop/smokers/wood-smokers/the-beast-hamrforge/

If I win 2 majors and the overall EdEx next year, that’s all mine 

[paulinstl 296]

13 hours ago, Engorgeous George said:

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.

A really easy, effective way to help get chicken skin to not be rubbery is to add some corn starch to your dry rub. A good ratio to try is 3 parts rub to one part corn starch. The flavor isn't affected at all. Also let it sit for about an hour longer than you normally do and pat the chicken dry before putting it on your smoker. It works.

[Cruzer 1,995]

On 8/16/2023 at 7:51 AM, GutterBoy said:

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

Ditto, can't remember the last time I wrapped mine either. 

On a side note, one thing I'll never understand - the fascination with 'fall off the bone' ribs........ They're ribs, I don't want the bone pulling out or falling off. At this point they're overcooked. If I wanted fall off the bone meat, I'd slow cool a roast...... I also don't want ribs I need a straw to eat. If I wanted them drenched in sauce, I'd braise them. 

[GutterBoy 2,898]

7 hours ago, Cruzer said:

Ditto, can't remember the last time I wrapped mine either. 

On a side note, one thing I'll never understand - the fascination with 'fall of the bone' ribs........ They're ribs, I don't want the bone pulling out or falling off. At this point they're overcooked. If I wanted fall of the bone meat, I'd slow cool a roast...... I also don't want ribs I need a straw to eat. If I wanted them drenched in sauce, I'd braise them. 

AMEN

Ribs should not fall off the bone.  Competition ribs do not.  They should be tender, and you should be able to get a bite mark in the meat, and the meat should pull away clean.  Fall off means you cooked them too long.  And yes, dry rub, maybe a glaze but that's it.

Same goes for pulled pork.  I despise c ock pot pulled pork, it's just a mushy gelatinous saucy mess.

There should be chunks of tender meat in your pulled pork.  Some light sauce, some more rub sprinkles on top, a proper pork sammich.

[League Champion 1,896]

Hippies and liberals buy/use pellets. Real wood is the only way to go. 

[GutterBoy 2,898]

These ass holes will even turn BBQ political.  Board cancer.

[League Champion 1,896]

Just now, GutterBoy said:

These ass holes will even turn BBQ political.  Board cancer.

Nope, just saying. Real wood is better for smoking and flavor. Build a pit in your sprawling NJ backyard 

[Engorgeous George 2,123]

8 hours ago, paulinstl said:

A really easy, effective way to help get chicken skin to not be rubbery is to add some corn starch to your dry rub. A good ratio to try is 3 parts rub to one part corn starch. The flavor isn't affected at all. Also let it sit for about an hour longer than you normally do and pat the chicken dry before putting it on your smoker. It works.

Corn starch.  I'll give it a try.

[Cruzer 1,995]

2 hours ago, GutterBoy said:

Same goes for pulled pork.  I despise c ock pot pulled pork, it's just a mushy gelatinous saucy mess.

There should be chunks of tender meat in your pulled pork.  Some light sauce, some more rub sprinkles on top, a proper pork sammich.

Maybe it's a Texas thing...........but down here we see meat covered/drenched in sauce, we think you're hiding something. If anything, I'll use the reserved au jus from the cook to put on my meat, especially in my pulled pork. 

[GutterBoy 2,898]

43 minutes ago, Cruzer said:

 I'll use the reserved au jus from the cook to put on my meat, especially in my pulled pork. 

This is something I picked up several years ago from a pit master I got to know from the county fair.  For the last hour or two I'll put the butts in a foil pan to collect drippings, then mix in back into the meat after pulling.

[porkbutt 892]

[bostonlager 2,664]

3 hours ago, GutterBoy said:

This is something I picked up several years ago from a pit master I got to know from the county fair.  For the last hour or two I'll put the butts in a foil pan to collect drippings, then mix in back into the meat after puing.

It might have been mentioned on here already, but if you're smoking a pork butt and maybe some baked beans. Put the pan of beans under the butt for a bit and let them grab some of the drippings as well. 

[GutterBoy 2,898]

16 minutes ago, bostonlager said:

It might have been mentioned on here already, but if you're smoking a pork butt and maybe some baked beans. Put the pan of beans under the butt for a bit and let them grab some of the drippings as well. 

Pro tip.  Thanks dawg.

[RogerDodger 797]

8 hours ago, bostonlager said:

It might have been mentioned on here already, but if you're smoking a pork butt and maybe some baked beans. Put the pan of beans under the butt for a bit and let them grab some of the drippings as well. 

 

On 8/14/2023 at 9:49 AM, RogerDodger said:

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.

I smoke em for an hour or two under there.  

[bostonlager 2,664]

Just threw 2 racks of pork ribs on the smoker at 250. You no wrap guys just cook them until they get to temp? Spray them down with apple juice or anything?

[GutterBoy 2,898]

7 minutes ago, bostonlager said:

Just threw 2 racks of pork ribs on the smoker at 250. You no wrap guys just cook them until they get to temp? Spray them down with apple juice or anything?

I spray them with apple cider, yes.  And I don't take the temp, you can tell when they are done, when the bones start to break away, and you pick up the rack and it offers no resistance.

I just threw 2 back rib racks on myself.  Drinking coffee, pondering if I should crack a beer

[GutterBoy 2,898]

I'm also doing pork belly burnt ends and the Maryland still put beef to go with the ribs.  Will make a tray of mac n cheese and then go get some white corn from the farm.

Gonna be a good day.

[Alias Detective 1,389]

On 8/16/2023 at 11:15 PM, Cruzer said:

Ditto, can't remember the last time I wrapped mine either. 

On a side note, one thing I'll never understand - the fascination with 'fall off the bone' ribs........ They're ribs, I don't want the bone pulling out or falling off. At this point they're overcooked. If I wanted fall off the bone meat, I'd slow cool a roast...... I also don't want ribs I need a straw to eat. If I wanted them drenched in sauce, I'd braise them. 

 

On 8/17/2023 at 6:27 AM, GutterBoy said:

AMEN

Ribs should not fall off the bone.  Competition ribs do not.  They should be tender, and you should be able to get a bite mark in the meat, and the meat should pull away clean.  Fall off means you cooked them too long.  And yes, dry rub, maybe a glaze but that's it.

Same goes for pulled pork.  I despise c ock pot pulled pork, it's just a mushy gelatinous saucy mess.

There should be chunks of tender meat in your pulled pork.  Some light sauce, some more rub sprinkles on top, a proper pork sammich.

I’d like to think is a matter of preference.

[GutterBoy 2,898]

24 minutes ago, Alias Detective said:

 

I’d like to think is a matter of preference.

Sure, some people also prefer chicken nuggets to steak.

[Alias Detective 1,389]

21 minutes ago, GutterBoy said:

Sure, some people also prefer chicken nuggets to steak.

The competition rib thing gets me.  I tend to like my ribs cooked slightly beyond competition guidelines.  The flavor is what gets me excited more so than the bite through.

[Engorgeous George 2,123]

I  like to put a tray of Chex mix I misted with olive oil and hit with some onion salt on the smoker for an hour or so while smoking ribs or a butt.  I got this from a cop who left the force to start a mobile BBQ business. He called it Colorado Crack.  It's delicious.  Not as addicting as actual crack, but addicting nonetheless.

[bostonlager 2,664]

5 minutes ago, Engorgeous George said:

I  like to put a tray of Chex mix I misted with olive oil and hit with some onion salt on the smoker for an hour or so while smoking ribs or a butt.  I got this from a cop who left the force to start a mobile BBQ business. He called it Colorado Crack.  It's delicious.  Not as addicting as actual crack, but addicting nonetheless.

I will need to try that. My smoker snack go to currently is - club cracker- piece of bacon on top- sprinkle with brown sugar - top off with jalapeño slice. Smoke on low until bacon is done. 

[GutterBoy 2,898]

@bostonlagerhow's the ribs looking?

[bostonlager 2,664]

Just now, GutterBoy said:

@bostonlagerhow's the ribs looking?

I wrapped them 

I promise you though, they will not fall off the bone. I will still be able to pick them up and they stay in tact. Meat will pull way from the bone with a nice tug. 

[GutterBoy 2,898]

I'm about to put mine in the cooler.  They've been unwrapped the whole time

[bostonlager 2,664]

1 minute ago, GutterBoy said:

I'm about to put mine in the cooler.  They've been unwrapped the whole time

I'm doing 2-2-1. I will take a pick and post shortly when I get ready for the last leg. 

[paulinstl 296]

I'm doing two six- bone pork rib roasts on my old stick burner for a friend who is entertaining family tonight. I'm pulling them off at 140 degrees and by the time it takes him to get them to his house (five minutes away) they should be right at 145. I'm doing them with apple wood and post oak. I smeared them with a compound butter with salt, pepper, minced garlic, a little rosemary and a little thyme. I do these at 225 until they get to about 100 degrees internally, then crank open the vents to get the fire hot enough to get the fat crispy and browned.

I've done these a few times and they're pretty damn good with a beautiful presentation. Damn, it smells good.

[GutterBoy 2,898]

7 minutes ago, paulinstl said:

I'm doing two six- bone pork rib roasts on my old stick burner for a friend who is entertaining family tonight. I'm pulling them off at 140 degrees and by the time it takes him to get them to his house (five minutes away) they should be right at 145. I'm doing them with apple wood and post oak. I smeared them with a compound butter with salt, pepper, minced garlic, a little rosemary and a little thyme. I do these at 225 until they get to about 100 degrees internally, then crank open the vents to get the fire hot enough to get the fat crispy and browned.

I've done these a few times and they're pretty damn good with a beautiful presentation. Damn, it smells good.

Sounds delicious!

[paulinstl 296]

1 minute ago, GutterBoy said:

Sounds delicious!

Who are you? You have until Labor Day to try those pork steaks with that technique I sent you.

[bostonlager 2,664]

What does everyone do for brisket? I’m happy with everything else I do, but brisket eludes me. I’ve watched 1000 videos, tried several techniques, did full brisket, and just the flat. It turns out decent, but I can’t get a WOW product. 

[GutterBoy 2,898]

1 hour ago, paulinstl said:

Who are you? You have until Labor Day to try those pork steaks with that technique I sent you.

Oh sh1t that's right.  Next weekend

[shorepatrol 1,870]

5 hours ago, Alias Detective said:

 

I’d like to think is a matter of preference.

It is. I make my pork ribs "fall off the bone" . Every get together over here I get asked by everyone if I'm making my ribs. They are fantastic