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returntothepit >> discuss >> Smoking meats/vegetables/whatever by susurrate on Jun 19,2016 4:59pm
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toggletoggle post by susurrate at Jun 19,2016 4:59pm
Searched for a pre-existing thread- didn't find one. Got a dual fuel smoker for fathers day today. Pre-seasoning it as we speak. Who else has a smoker?

Tonight I'm hoping I can stay up late enough to make a novice attempt at a small rack of ribs, a 2 lb pork butt, and a couple ears of corn.



toggletoggle post by Largefreakatzero at Jun 19,2016 6:24pm
Go here for all your answers: amazingribs.com



toggletoggle post by susurrate at Jun 19,2016 6:28pm
matter of fact i was just on there checking out the dry rub memphis dust deal. got it working now. was going to smoke @ 225, but due to time constraints i bumped it to 250. first try so i'm not too concerned about doing it great this time around.



toggletoggle post by Largefreakatzero at Jun 19,2016 6:33pm
I would bump it to 275 unless you're planning on being up all night.

That site has never steered me wrong.



toggletoggle post by susurrate at Jun 19,2016 8:06pm
advice taken. bumping now.



toggletoggle post by Largefreakatzero at Jun 19,2016 8:20pm edited Jun 19,2016 8:20pm
Obviously you were anxious to try out the new cooker, but generally pork butts are a 2 day project. Buy butt, trim and dry brine overnight, then add a little water, hit it with rub and put it on cooker.

5 or 6lb butts can go 13-14 hours at 225 if you don't crutch (wrap) them. The bark is always way better if you skip the Texas Crutch.

His "Last Meal Ribs" recipe/method is also a complete fucking winner. I've heard more than once "these are the best ribs I've ever had".



toggletoggle post by susurrate at Jun 19,2016 8:22pm
for sure, man. i seasoned the cooker and said fuck it lets go. i'll exercise more patience in future cooks. for tonight, anything better than pork shoulder boiled in mojo/chicken broth carnitas style will do and hopefully be much better. but i expect next to nothing from the first cook. we'll see.



toggletoggle post by Largefreakatzero at Jun 19,2016 8:46pm
Enjoy...I do all my work on a maybe 6 or 7 year old Weber Summit 5 burner -- 4 plus smoke box burner. It really is less about smoke and more about temp control. Be sure you get a remote temp sensor (I have a $60 Maverick something or other) and it will bring it all together. An excellent instant read like the Thermopen is also a wise addition to the cookery.



toggletoggle post by MotleyGrue at Jun 19,2016 11:09pm
Largefreakatzero said[orig][quote]
Enjoy...I do all my work on a maybe 6 or 7 year old Weber Summit 5 burner -- 4 plus smoke box burner. It really is less about smoke and more about temp control. Be sure you get a remote temp sensor (I have a $60 Maverick something or other) and it will bring it all together. An excellent instant read like the Thermopen is also a wise addition to the cookery.



FAG,,,,,,,you know what I mean................



toggletoggle post by susurrate at Jun 19,2016 11:58pm
1st attempt=fail. wife loved it but it was shit. needed 2 more hours it seems. taste was there. texture was absolutely not. on to the next. low and slow next time.



toggletoggle post by largefreakatzero at Jun 20,2016 9:44am
Yeah, butts/shoulders can't be rushed. 195 to 203 internal temp is what you're shooting for if you want true fall apart pulled pork.

Best to start your cook at the crack of dawn and let it go all day. Good luck on the next cook. Here's some of mine:

Butt/ribs combo cook:



Ribs all done:



Wings:



Butterflied leg of lamb:





toggletoggle post by i am so hungry right now at Jun 20,2016 10:36am
damn you



toggletoggle post by susurrate at Jun 20,2016 10:42am
i'm not even a lamb guy but that leg looks incredible. i'd eat the fuck out of that. hadn't even thought about smoking wings so that's a cool idea.



toggletoggle post by posbleak   at Jun 20,2016 10:45am
IME rubbing cheap yellow mustard all over the meat before applying rub is great for the bark/texture. Do it to your brisket if you like a big burnt ends payout

Also save your smoked pork bones and use them to make stock, you'll have to skim a ton of scum off while it simmers but it's an awesome add to chili



toggletoggle post by largefreakatzero at Jun 20,2016 11:01am
I've heard of the mustard method, never tried it, I just use water before applying the rub -- the water just helps dissolve the spices. Saving bones for stock is always a good call.

Doing lamb on the smoker/cooker adds a whole new dimension to the meat. Just spend time trimming fat before dry brining. That's the problem with lamb, it's not cheap and it's fatty -- yeah you trim the fat, but you also pay for all that fat.




toggletoggle post by largefreakatzero at Jun 20,2016 11:03am
And the wings are easy and don't take that long. I do all my chicken at 325 to melt fat and crisp skin, so wings are done within 30 minutes. During that 30 minutes, I blast em with smoke.



toggletoggle post by susurrate at Jun 20,2016 7:51pm
attn largefreakatzero- got a rack of loin back ribs in the smoker at a steady 225 since 4:30pm. Put some yukon gold potatoes whole dressed in EVOO and salt/pepper around 4:45. Just pulled them out now and they're perfect. pseudo-smoke ring on the inside which I was shocked to see. they taste awesome. you ever throw any potatoes on the smoker?



toggletoggle post by susurrate at Jun 20,2016 8:01pm
should mention i'm smoking over pecan today. really good, mild flavor imo.



toggletoggle post by Largefreakatzero at Jun 20,2016 9:25pm
Nicely done! Never tried smoking potatoes, I'll have to give it a shot.



toggletoggle post by susurrate at Jun 26,2016 12:04pm
first brisket attempt today. usda choice 2.25lb mini cut. figure i'd start off with a little guy because when i fuck it up i'll only be out 20 bucks instead of 60. fallbacks on the other racks are loin back ribs (which came out great earlier in the week) and chicken thighs for the first time. did chicken breasts at 260-ish wrapped in local hickory bacon earlier in the week alongside the ribs and they came out awesome.

(i really don't eat that much of the stuff i cook- been cooking it for a few people every time to try, and provide criticisms, so i can get my bearings about how to get decent at this thing)



toggletoggle post by susurrate at Jun 26,2016 2:43pm edited Jun 26,2016 2:44pm
stalled at 154 degrees. wrapped in foil for the texas crutch w/ beef broth to break the stall and pulled it out of the foil at 183. (hindsight should have waited til 190)- dropped in temp down to 172. if the temp doesn't rise 5-8 degrees in the next hour, i'm gonna re-wrap it to 190-195ish and then let it bark up to 200-203ish. will report on the success or lack thereof.



toggletoggle post by NH Brufaggotry at Jun 27,2016 6:01pm
Lock Duncan inside the smoker!



toggletoggle post by goblin ass fuck at Jun 27,2016 6:34pm
here's some meat you disgusting human piles of shit
https://youtu.be/yhxuubCAYZ0



toggletoggle post by susurrate at Jun 27,2016 6:37pm
NH%20Brufaggotry said[orig][quote]
Lock Duncan inside the smoker!


not enough meat to warrant the waste of wood.



toggletoggle post by susurrate at Jun 27,2016 6:39pm
goblin%20ass%20fuck said[orig][quote]
here's some meat you disgusting human piles of shit
https://youtu.be/yhxuubCAYZ0


that was pretty incredible. someone else said it on a separate thread but the gang vocals are hysterical. nice job.



toggletoggle post by susurrate at Jul 3,2016 12:48pm
largefreakatzero- any smoking lately? i got a 13lb brisket on. first attempt at a whole brisket.



toggletoggle post by Largefreakatzero at Jul 3,2016 12:52pm
Haven't tried a brisket yet, post results.

Ribs the other day, 7 hours at 225. They were awesome as always.



toggletoggle post by susurrate at Jul 3,2016 1:12pm
right on, man. the small brisket cut i did last week was fucking awesome. thats why i picked up a full one today- see how it goes. all the neighbors are out drinking and partying so i'll have some to go around and get some criticisms. we'll see how it goes.



toggletoggle post by Hoser at Jul 4,2016 1:00am
Andols, thou must teacheth thy ways. Mein smoking of the meats ist no gut.



toggletoggle post by Largefreakatzero at Jul 4,2016 8:40pm
Amazingribs.com -- changed my life.



toggletoggle post by susurrate at Jul 4,2016 8:53pm
matter of fact, i used the amazingribs memphis meat rub on my brisket yesterday. on point.



toggletoggle post by susurrate at Jul 4,2016 8:53pm
memphis meat dust whatever the fuck it is



toggletoggle post by posbleak   at Jul 4,2016 9:50pm
Made St Louis ribs on the Smoke n Grill today with Carolina mop sauce, burned my beans but the bark on the ribs turned out amazing



toggletoggle post by susurrate at Aug 2,2016 2:07pm edited Aug 2,2016 2:10pm
i've been cooking once or twice a week since starting the thread. my smoked chicken and turkey have been outstanding, my ribs have never quite been where i wanted them (taking a break on them for awhile), my pork shoulder/butt has been hit or miss, did a mini-brisket cook which was incredible, but failed hard at the whole brisket. trial and error i guess.

ATTN Largefreakatzero: do you have an opinion on what regional style of barbecue reigns supreme? I have my taste preferences in Eastern NC barbecue, but I still enjoy all the other styles. For me, the vinegar + pepper sauce is the most simplistic, unadulterated, and genuine.

*edited to take back what I say about liking all styles. the SC/NC mustard sauce barbecue is 100% shit. 2 places local to me offer "NC style" barbecue and dress it with that "gold sauce" with a mustard base. atrocious.



toggletoggle post by largefreakatzero at Aug 2,2016 5:34pm
I like the SC mustard sauce. I use this recipe: http://amazingribs.com/recipes/BBQ_sauces/...uth_carolina_mustard_BBQ_sauce.html

I've also made this one and it comes out great: http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

I should mention that I use any BBQ sauce very sparingly. For ribs, I just paint them at the end of the cook and sear hot both sides to caramelize. For pulled pork, I dress a sandwich with just a little bit to add flavor.

I'm actually doing 3 pork butts (hopefully they all fit) for an event this weekend. I'll probably do the KC sauce since that's a classic that everyone likes. I don't want to offend the mustard-haters such as yourself!



toggletoggle post by RTTP DEPARTMENT OF ALOT OF SAME FAGGING at Aug 2,2016 5:46pm
You girls get a room and smoke each others meats already!



toggletoggle post by susurrate at Aug 2,2016 6:09pm
largefreakatzero said[orig][quote]
I like the SC mustard sauce. I use this recipe: http://amazingribs.com/recipes/BBQ_sauces/...uth_carolina_mustard_BBQ_sauce.html

I've also made this one and it comes out great: http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

I should mention that I use any BBQ sauce very sparingly. For ribs, I just paint them at the end of the cook and sear hot both sides to caramelize. For pulled pork, I dress a sandwich with just a little bit to add flavor.

I'm actually doing 3 pork butts (hopefully they all fit) for an event this weekend. I'll probably do the KC sauce since that's a classic that everyone likes. I don't want to offend the mustard-haters such as yourself!



haha! well i don't hate it with a degree of anger, i just hate that people up here appear (from what i've seen) to generalize NC bbq sauce as mustard based. i'm not personally a mustard fan. i assume it's pretty good for those who like mustard, just not for me.

agree about the sauce - i don't like "wet ribs". a tinge for flavoring/color is fine but those folks who douse them are out of their gourds.



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