Offthemat Posted June 23 Posted June 23 On 6/22/2024 at 8:47 AM, ionel said: Maybe you were expecting this: btw: Bob is alive!! Attachments are real again! Looks like paradise.
WrestlingRasta Posted October 16 Posted October 16 A skirt, a strip, and a ribeye walk into a bar… (He’s Back Baby!!) 2 1
Caveira Posted October 17 Posted October 17 Smokers nice ! I have a Traeger and an enlarged webber kettle…. And a gas Webber and a blackstone griddle. 1
Bigbrog Posted October 17 Posted October 17 15lb brisket went on this morning. Should be amazing along with the jalapeno cheesy potatoes. 2
mspart Posted October 17 Posted October 17 We are planning on making chili with smoked brisket. I will smoke the brisket, and then we will put that along with everything else in a dutch oven and put that in the smoker and smoke that. Gonna be incredible!!! mspart 1 2
Caveira Posted October 17 Posted October 17 2 minutes ago, mspart said: We are planning on making chili with smoked brisket. I will smoke the brisket, and then we will put that along with everything else in a dutch oven and put that in the smoker and smoke that. Gonna be incredible!!! mspart Sometimes I make a gumbo with left over bbq…. Chicken brisket or ribs seem to work well. 1
Bigbrog Posted October 17 Posted October 17 3 hours ago, mspart said: We are planning on making chili with smoked brisket. I will smoke the brisket, and then we will put that along with everything else in a dutch oven and put that in the smoker and smoke that. Gonna be incredible!!! mspart There wasn't a drooling icon otherwise I would have clicked that! I have put smoked brisket in my cowboy beans once...it was amazing. I also one time smoked my cowboy beans on the bottom rack under an unwrapped pork butt towards the end of the smoke to let all the drippings go in them...that was next level as well. 1
Bigbrog Posted October 17 Posted October 17 3 hours ago, Caveira said: Sometimes I make a gumbo with left over bbq…. Chicken brisket or ribs seem to work well. Again...where is the drooling icon?? Sounds amazing! 1
Bigbrog Posted October 17 Posted October 17 (edited) 1 hour ago, mspart said: mspart Damn...my icon game is weak. *Edit: proof being I called it an "icon" and not an emoji Edited October 17 by Bigbrog
ionel Posted October 17 Posted October 17 Next time a Cat 5 is heading for Florida I'm gonna fly down and hang out with Rasta just for the after eats. 2 2BPE 11/17/24 SMC
WrestlingRasta Posted October 18 Posted October 18 Rasta has had a reawakening. Wasn’t using the PitDock very much of the last year with my wife’s disease, it sat down there lonely. Since moving it onto the lanai for Milton….well I said to my daughter at dinner on Sunday….i think I’ve used this equipment more in the last five days than I have in the past five months. She strongly agreed. 1 1
Caveira Posted October 19 Posted October 19 Doing a pork butt today. And a few spare ribs just for meat for my beans. Carolina style with some Carolina vinegar based bbq sauce. What do y’all pull your pork at? I used to do 203 / 204 ish but I think after it rests I don’t like the texture as much. I’ve been pulling at 200 : 201 with a 2:3:4+ hour rest in a cooler. I would add a pic of the pork but I can’t post pics.
WrestlingRasta Posted October 19 Posted October 19 I’ve always shot for 195 with a long rest. Butts and brisket I rest overnight if I can.
Caveira Posted October 19 Posted October 19 (edited) 28 minutes ago, WrestlingRasta said: I’ve always shot for 195 with a long rest. Butts and brisket I rest overnight if I can. I snagged it at 201…. Maybe next time I’ll do 195 205 is a little mushy to me Edited October 19 by Caveira 1
Caveira Posted October 19 Posted October 19 (edited) Since on the subject….. for pork butt bone in ? trim fat yes or no? wet brine yes or no? If yes with what? how long prior to smoking to apply rub? inject yes or no? If yes with what? wood type ? Apple? Hickory? Post oak? Maple? Mix? Other ? general temp? 225 (slow and low) or high 275+? wrap yes or no? If yes foil or butcher paper. Also….. liquid , sugar , rub , butter what put in wrap? pull temp? < 195? 195? 200? 205? pull or chop? Pull may be only answer Collect pork fat/juices yes or no? If yes what to do with them? (I put fat in beans and juice back in pork) Edited October 19 by Caveira
WrestlingRasta Posted October 19 Posted October 19 53 minutes ago, Caveira said: Since on the subject….. for pork butt bone in ? Absolutely trim fat yes or no? A little but not much, Fatcap face up wet brine yes or no? If yes with what? Cran-black cherry juice, overnight how long prior to smoking to apply rub? Right before inject yes or no? If yes with what?I personally do not wood type ? Apple? Hickory? Post oak? Maple? Mix? Other ? I like cherry wood for pork general temp? 225 (slow and low) or high 275+? 225ish wrap yes or no? If yes foil or butcher paper. Also….. liquid , sugar , rub , butter what put in wrap? Butcher paper and towel. Butter pull temp? < 195? 195? 200? 205? 195 pull or chop? Pull may be only answer stick your hands in and shred that bitch!! Collect pork fat/juices yes or no? If yes what to do with them? (I put fat in beans and juice back in pork) Pour it over the pork after shredded 1
RockLobster Posted October 22 Posted October 22 Since on the subject….. for pork butt bone in ? Until they invent a pig that doesn't have bones in it's shoulder, it'll always be bone in. And that is a good thing. trim fat yes or no? As always, trim the fat you don't want to consume. For most of us, consuming large amounts of fat is not a good thing. The top cap is far too thick to render during the cook, it'll be a chunk of disgusting fat at the end. Trim it down to a reasonable thickness that will do its job of protecting the meat during the cook. wet brine yes or no? If yes with what? If you buy your butt at a grocery store, it is already brined. Soaking in salt water in the package. how long prior to smoking to apply rub? Night before or morning of cook. Either is fine. I prefer night before so it's one less thing to do the next day. inject yes or no? If yes with what? The very reason the shoulder is so good for pulled pork is that it's full of fat and connective tissue. No need to inject. wood type ? Apple? Hickory? Post oak? Maple? Mix? Other ? Pick your favorite. The flavor of a big hunk of fatty pork isn't going to be overly affected either way. Particularly for those that will douse it in BBQ sauce. general temp? 225 (slow and low) or high 275+? 225 until internal temp of 160, then pull. wrap yes or no? If yes foil or butcher paper. Also….. liquid , sugar , rub , butter what put in wrap? Pull it at 160 and put it in either a crock pot or an oven. Don't waste your time with wrapping and pellets - at this point it's just about low heat - no flavor is being infused. Just keep it at 225 to finish cooking. A quality crock pot at LOW setting is just as good as a smoker, and so much easier to deal with if it has a meat probe attachment. An oven is a good 2nd choice. pull temp? < 195? 195? 200? 205? At 204, it's done. Turn off the heat. Pull the crock from the pot or pull it from the oven. pull or chop? Pull may be only answer Remove the bones and excess chunks of fat. When what remains is meat, then put on your BBQ gloves and pull it to the size of pieces you like. Collect pork fat/juices yes or no? If yes what to do with them? (I put fat in beans and juice back in pork) Pour the juices into a fat separator. Do this before removing bones, fat, and pulling. If you do it this way. About the time you are done pulling, the fat will have floated to the top of the separator. Pour the non-fat portion back onto the pork and add more rub to season as desired. This liquid has all of the bone and connective tissue juices and is not only delicious, it is also full of nutrients. Discard the fat - it's just fat. People will try to convince you how good the fat is. But it's just fat. 1
Caveira Posted October 22 Posted October 22 (edited) 20 minutes ago, headshuck said: Boy you and GWN sure know your way around a smoker. I agree with a large 83-90% of what @RockLobster posted and in bbq circles I think that’s a lot although I never buy pork shoulder from a grocery store. Maybe that’s the biggest one. But all in all. RL seems to know his way around a pit imo at least. Edited October 22 by Caveira 1
mspart Posted October 28 Posted October 28 Smoked a brisket on Friday for a chili cookoff. My wife made the chili and it almost overflowed the huge dutch oven, plus the huge dutch oven was too big for smoker. So we added liquid smoke to the chili as well as the brisket and it was good, just not fantastic like we thought. We took 3rd out of 13 chilis. So it was pretty good still. But the brisket was a piece of work. We ate that last night and it was so good!! I loved it. The smoker just never ceases to amaze me. I have yet to ruin anything in the smoker. It was just awesome. mspart 1
ionel Posted November 3 Posted November 3 If we all write in Rasta and he wins can we have a once a month Smoke'n Event in the Rose Garden? Maybe cut some things out of the budget so can send AF1 out to pick us up. I call first dibs on Lincoln bedroom. 2BPE 11/17/24 SMC
ionel Posted November 4 Posted November 4 1 minute ago, WrestlingRasta said: Good timing….tonights dinner: 2BPE 11/17/24 SMC
Joel Friederichs Watertown-Mayer, Minnesota Class of 2026 Committed to Minnesota Projected Weight: 133
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