Knifemaker
Not me
Well, came out fine. Tossed some thyme on it before putting them in the smoker.
Very simple dinner, some onion rings on the side.
Very simple dinner, some onion rings on the side.
Smokers (BBQ - not grilling)
- Thread starter Fred W
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biknflyfisher
Well-known member
Hello!
Going to firing up the OK Joe tomorrow as the kids/grandkids are coming over for the Memorial Day Holiday.
Planning on doing 2 racks of pork ribs (using Meathead’s Memphis Dust); 2 Tri Tips (1 with Montreal Rub, 1 with Triple S Seasoning for a grandson who can’t have garlic), and maybe some chicken breasts too.
Going to be a fun day being outside tending the fire and enjoying mid-80 degree Central Cal weather.
By the way, much love to ALL that have served in the various branches of the military.
Biknflyfisher
Going to firing up the OK Joe tomorrow as the kids/grandkids are coming over for the Memorial Day Holiday.
Planning on doing 2 racks of pork ribs (using Meathead’s Memphis Dust); 2 Tri Tips (1 with Montreal Rub, 1 with Triple S Seasoning for a grandson who can’t have garlic), and maybe some chicken breasts too.
Going to be a fun day being outside tending the fire and enjoying mid-80 degree Central Cal weather.
By the way, much love to ALL that have served in the various branches of the military.
Biknflyfisher
biknflyfisher
Well-known member
Must be too hot for peeps to be out smoking…..
I ran the smoker 2 weeks ago to bring the meat along camping.
I ran the smoker 2 weeks ago to bring the meat along camping.
100-108 for the past couple of weeks seems to confirm your assumption. LOL
Knifemaker
Not me
Not horribly hot here today (88°) but humid AF. Not stopping me…..
Picked up a 2.5 lb pork rib eye roast yesterday. Dry brined overnight, and will put it in my pellet smoker in about an hour. This is cut from the middle of the ribs, as opposed to a loin cut which comes from the top. It has a mix of light and “dark” meat, and supposedly has a stronger pork taste than a loin. Using my usual rib rub, and smoking at 225°.
Photos to follow….
Picked up a 2.5 lb pork rib eye roast yesterday. Dry brined overnight, and will put it in my pellet smoker in about an hour. This is cut from the middle of the ribs, as opposed to a loin cut which comes from the top. It has a mix of light and “dark” meat, and supposedly has a stronger pork taste than a loin. Using my usual rib rub, and smoking at 225°.
Photos to follow….
Knifemaker
Not me
Came out great. Only took 2 hours to smoke, pulled at 140°. Tasted exactly like a meaty rib. And you know how much I love ribs. Leftover hunk will be sliced thinner for sandwiches. If you like ribs, I recommend trying this cut if you can find it.
Yesterday (Sunday) was the coolest day in a few weeks (and will be so for the next few days at least). At only 98º, we were lucky to have out HVAC fail and find someone to come out within an hour. So maybe 3 hours of outage. As the interior temps climbed from their normal 77º to 91º, he wrapped things up (capacitor and refrigerant) on the 2006 Goodman heat pump. Only $1009.00 (ugh). And be put the hard-sell on me for a new compressor (SWAGging it at about $9-10K for the 5 ton unit) because of the apparent leak (refrigerant). I suspect that it would most likely be leaking from a solder or wear spot somewhere in the lines between the outside and attic units.
So no smoking outside but I was smoking about the unplanned expense on the heels of the planned complete replacement of all ducting and the plenum in the attic.
So no smoking outside but I was smoking about the unplanned expense on the heels of the planned complete replacement of all ducting and the plenum in the attic.
Knifemaker
Not me
Eight pound pork butt soon to go in the Pit Boss this morning. The elderly woman my wife looks after said she had a hankering for some pulled pork, so I’m happy to oblige.
Will wrap it in butcher paper when it hits the stall and finish in the indoor oven.
More Photos later….
Will wrap it in butcher paper when it hits the stall and finish in the indoor oven.
More Photos later….
Knifemaker
Not me
So, here’s what I did. Pork went into the 225° smoker at 8:10 am. At 2:30 pm it started to stall at 155°. Wrapped it and put into my convection oven set at 225°. After 60 minutes I did the math and realized it wouldn’t be done until 9-9:30pm. So I bumped the temperature up to 250° until it hit 165°. Then went to 300° until it hit the magic rendering temp of 174°. I then cranked the temp down to 250°. Until it hit 185°, then lowered back down to 225° until it hit my target temperature of 205°. This got it out of the oven around 6:30 pm. Went into my styrofoam cooler for 30 minutes. Then still wrapped, on a baking sheet on the kitchen counter for another 30 minutes.
Cut open the wrap and let it sit a bit, cut the four pieces of twine I tied it with , removed the bone, and broke it up a little bit and let it sit until it was back down to 150°.
Carefully took the wrap and poured the expelled juices into a measuring cup. Had just over two cups.
Used my new pair of meat claws to pull it all apart. Drained the grease from the top of the measuring cup (not a lot had 2 cups left) and poured it over the pork.
Not sure what I did right this time, but was definitely the best pulled pork I’ve done so far, and that includes the butterflied butt I did. Flavor was awesome, tender AF with no dry chewy pieces. Wife agreed, which is a big deal as she usually isn’t a fan of pulled pork.
Half goes to Bert, my wife’s “ward” and the other half is ours.
One note here is I was pretty brutal trimming the butt, I left very little external fat. So, two thumbs up and looking forward to polishing this off. 
Cut open the wrap and let it sit a bit, cut the four pieces of twine I tied it with , removed the bone, and broke it up a little bit and let it sit until it was back down to 150°.
Carefully took the wrap and poured the expelled juices into a measuring cup. Had just over two cups.
Used my new pair of meat claws to pull it all apart. Drained the grease from the top of the measuring cup (not a lot had 2 cups left) and poured it over the pork.
Not sure what I did right this time, but was definitely the best pulled pork I’ve done so far, and that includes the butterflied butt I did. Flavor was awesome, tender AF with no dry chewy pieces. Wife agreed, which is a big deal as she usually isn’t a fan of pulled pork.
Half goes to Bert, my wife’s “ward” and the other half is ours.
One note here is I was pretty brutal trimming the butt, I left very little external fat. So, two thumbs up
and looking forward to polishing this off. 
Looks good. What did you use for wrapping? Did you add any liquid to it when you wrapped it?
Temps dropped from the 100ºs into the upper 90ºs after it rained for 5 minutes yesterday. I've been waiting for the 110ºs to break to hit the smoker but I think I'll wait until after the spike in the next few days.
Keep up the encouragement. Looks super.
Keep up the encouragement. Looks super.
Knifemaker
Not me
I originally was going to wrap it with butcher paper, because I though I was out of the big heavy duty aluminum foil, but I found it and that’s what I used. I did not add any liquid.
I didn’t even open the smoker until I took it out. (I usually spritz with apple juice)
I’m thinking it was just a good butt, well marbled yet a bit leaner than my last one.
Got it for $1.88 a pound at Walmart
I didn’t even open the smoker until I took it out. (I usually spritz with apple juice)
I’m thinking it was just a good butt, well marbled yet a bit leaner than my last one.
Got it for $1.88 a pound at Walmart
Knifemaker
Not me
Pepper Jack Cheese Brats over two of my three burners.Roasting sweet potatoes cubes in the oven with onion and thyme in the oven inside.
Using a pack of applewood chips over the unused burner.
Should all be done in 45 minutes.
Found a local butcher shop that makes their own brats. Various flavors….jalapeño, pepper Jack, cheddar, pineapple and brown sugar, and plain. The jalapeño ones are awesome but they ran out before I got there.
Using a pack of applewood chips over the unused burner.
Should all be done in 45 minutes.
Found a local butcher shop that makes their own brats. Various flavors….jalapeño, pepper Jack, cheddar, pineapple and brown sugar, and plain. The jalapeño ones are awesome but they ran out before I got there.
We went from 110ºF to mornings of 70sºF (high in the mid-80sº) overnight. Now is the two weeks (of our discontent.. NO! Wait!) of Autumn. Got the window caulking done. Time to unlimber the smoker!
What to do on your birthday? Fire up the offset and smoke a couple of racks of baby backs, of course.
On the pit at 11AM. They should be done around 4PM and I’ll give them a nice long rest before the local fam arrives for dinner. Smoking with old and very dry apple wood from a tree I cut down on our property. I love the smell of an apple wood fire In the fall. I know that it is technically still summer, but it feels like fall here in Vermont.
Edit:
3 1/2 hours in…
Finished goods. Came out nice.
On the pit at 11AM. They should be done around 4PM and I’ll give them a nice long rest before the local fam arrives for dinner. Smoking with old and very dry apple wood from a tree I cut down on our property. I love the smell of an apple wood fire In the fall. I know that it is technically still summer, but it feels like fall here in Vermont.
Edit:
3 1/2 hours in…
Finished goods. Came out nice.
Last edited:
Knifemaker
Not me
Mmmmm… ribs.
Neighbors apple tree got blown down in a storm. Got a good supply of apple wood now
Neighbors apple tree got blown down in a storm. Got a good supply of apple wood now
