Re: What's in your smoker?
 

True dat!!

Worth the wait....almost 13 hours for the last butt pulled off...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...


http://i313.photobucket.com/albums/l...ker/002-11.jpg

http://i313.photobucket.com/albums/l...ker/001-10.jpg

was real happy with the bark....thanks Brent for the "extra turbinado on top of the rub" tip I stole from EPIC III...:tu

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Got 2 boneless chuck roasts going right now.

http://i1135.photobucket.com/albums/...g?t=1307904014

Re: What's in your smoker?
 

Chuck roast and chicken breasts in the Traeger. :tu

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Not a big temp kinda guy. I don't have a thermometer on the smoker or for the meat. I just kinda do it by sight

Re: What's in your smoker?
 

:D...Ok, the visual and touch method;)

Re: What's in your smoker?
 

yeah, i'm kinda new to smoking stuff(only been doing it for about 2 years) I'm still figuring out what to do with all the different stuff you can put on a smoker. I really like the hands on approach of only using wood and using the visual and touch method.

Re: What's in your smoker?
 

We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...

http://img94.imageshack.us/img94/506...s100620113.jpg

Re: What's in your smoker?
 

Ummmmm ummmmm gooey smoky goodness! :dr

Re: What's in your smoker?
 

WOW, that looks amazing.

Re: What's in your smoker?
 

smoking an El Rey Del Mundo and 2 chuck roasts.

http://i1135.photobucket.com/albums/...g?t=1307909026

Re: What's in your smoker?
 

:tu:tu

:dr

Re: What's in your smoker?
 

That looks amazing Keith!

Re: What's in your smoker?
 

after 3 hours.

http://i1135.photobucket.com/albums/...g?t=1307913374

Re: What's in your smoker?
 

My Weber Smokey Mountain Cooker arrived just before Memorial Day, and I've been able to pull off a couple successful batches of ribs. Been devouring info on the Virtual Bullet website, and the rub recipe for Magic Dust seems to be a hit.

Gonna attempt a "Best Ribs in the Universe" recipe before moving on to something a little more difficult.

Having fun with it ... :tu

Re: What's in your smoker?
 

I use a rub called magic dust too. What's in yours?

Re: What's in your smoker?
 

the fun is in the experimentation.....I was a 31 waist before I got my smoker....:rolleyes:

Re: What's in your smoker?
 

hahahahahahahLMAO at Keith. I was no 31 waist, but I was a babe in the woods with a one bag of Big Grab chips a day
lunch diet. Then I went to the Memphis in May BBQ cooking contest. I saw and smelled and tasted and a light bulb went
off in my head and I practiced and practiced and practiced. The ONLY way I have been able to get on a slight losing trend
on the waistline is completely giving up sugar drinks at work. Cause I gots to BBQ.

Re: What's in your smoker?
 

I hear ya Brad....:r

Re: What's in your smoker?
 

finished product.

http://i1135.photobucket.com/albums/...g?t=1307924159

Re: What's in your smoker?
 

Gooooooooey and yummy looking Adam:tu:dr



Which ERdM is that Earl? Nice looking smoker BTW...

Re: What's in your smoker?
 

From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

Re: What's in your smoker?
 

Re: What's in your smoker?
 

sounds like what I use. I added some brown sugar, crushed red pepper, Worcestershire black pepper chili powder.

Re: What's in your smoker?
 

Look at that beautiful smoke ring.
http://i1135.photobucket.com/albums/...g?t=1307933769
http://i1135.photobucket.com/albums/...g?t=1307933797

Re: What's in your smoker?
 

x2!

:tu:tu:dr

Re: What's in your smoker?
 

Robusto Oscuro, I think.

Re: What's in your smoker?
 

Re: What's in your smoker?
 

very nice, i have made the magic dust before its good....

Re: What's in your smoker?
 

Same one I use. :tu

Re: What's in your smoker?
 

Just so you know.......if you are gonna mix rub in a ziplock, make damn sure it's FULLY closed and NOT cheap.

http://i954.photobucket.com/albums/a...ceplosion2.jpg

Re: What's in your smoker?
 

:lr

Sorry about your mess Brad.

:lr

Re: What's in your smoker?
 

DOH!!

Re: What's in your smoker?
 

That's actually more than a year old, but it is SO FAR back in this thread, I thought I would revive it.
I just noticed though that the asylum is up onscreen on my computer, at work, lol. All while mixing
rub when I should be working, haha.

On a lighter note, 2 racks o baby backs on the smoker this morning. Using downed pecan 'twigs' as smoke,
as I am all out of chunks of stuff. I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are
on the coals, lol. The rest is stretched under the meat.

Re: What's in your smoker?
 

I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.

Re: What's in your smoker?
 

I was going to fire up spare ribs this morning but it was raining. I just picked up a 4'x4' Coors Lt pop up canopy on craigslist for $30 so I can smoke without getting rained on. :tu

Re: What's in your smoker?
 

:D


10lb Pork Shoulder today, I had to drive to 5 different places to find one. Murphey says it was at the Farm Fresh down the street, silly me went to Super Wallmart thinking they would have one then 3 other places:r

Re: What's in your smoker?
 

Just picked up a fresh (it was still squealing on Thursday) small pork butt from the local pig farmer - not quite true heritage pork, but mostly a heritage bloodline and seed fed to boot. Going to make some mojo later and marinade it overnight for lechon asado roasted in the weber tomorrow.

Re: What's in your smoker?
 

I'm in the "Stall"

http://i1126.photobucket.com/albums/...1/DSCN1061.jpg
http://i1126.photobucket.com/albums/...1/DSCN1125.jpg
http://i1126.photobucket.com/albums/...1/DSCN1126.jpg

Started at about 9am this morning, it's 2pm and I'm at 160f. I used apple chunks and only had to burn 2 chimneys of lump charcoal. A lot better than early this spring where I went through 2 bags!

The cooler is ready once it hits 190. I'm going to let it sit in the cooler for about 6 hours then I'll pull it for Fathers Day tomorrow:dr

Re: What's in your smoker?
 

OMG! That sounds fantastic. Any chance you can post your mojo recipe?

Re: What's in your smoker?
 

I heard of em, too, somehwere....but I think they are for people who aren't complete POS, out of shape
bastards like me. Too much back and forth motion. I got that COPD thing from all my years of smoking.
Pretty sad.

HAHAHA, I CAN'T BELIEVE IT. I freaking cut up those racks into halves and didn't take a single pic, lol.
Now they are in the fridge, haha....oh that's sweet, haha.

Re: What's in your smoker?
 

Just took off a half shoulder of pork from the butt end (5 lb) off the WSM. Was out there for 9 hours with lots of mexican cinamon sticks and pecan shells for smoke via Kingsford Comp. Going to cube it tomorrow for chili.

Re: What's in your smoker?
 

Sure, I use the recipe from "3 Guys From Miami Cook Cuban" with some additional ingredients.


Mojo With Oil
(my additions/notes are in italics)

INGREDIENTS:
3 heads garlic (Yes, heads. The whole bulb. All cloves peeled)
2 teaspoons salt (I think they were using table salt, for kosher salt, add one additional teaspoon)
1 teaspoon black peppercorns (I prefer fresh ground pepper)
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil (I use what I have - sometimes it's Spanish, sometimes it's not)
1 teaspoon ground cumin (from
2 bay leaves, diced/crumbled fine

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture.

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, oregano, cumin and bay leaf. (Screw that, dump it all in a food processor or blender and let rip) Let sit at room temperature for 30 minutes or longer.

In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended. (Immersion blender works great here)


Marinade overnight, put pork on smoker with just briquettes or lump, no smoke wood. Do not discard marinade - place in sauepan, bring to boil for a moment, stirring constantly. Use this to spoon over the roast as it cooks. Rest of cooking directions are here
http://icuban.com/food/lechon_asado.html

Their recipe is for a ham but it works well with a shoulder/butt too.

Re: What's in your smoker?
 

Thanks Adam. I've had something similar when down in Arizona. Fantastic stuff. I'll be trying this soon, maybe with a suckling pig.

Re: What's in your smoker?
 

I inject it on the the pork bone like a cortisone shot.

Re: What's in your smoker?
 

You're welcome Bob.



Moses, as prepared, this one might be a bit too thick with too many solids to inject with the typical meat syringe, If you can get it flow through the meat syringe, then yeah, shooting it down the side of the bone is always an option, depending on the thickness of the cut, and so long as you don't intend to cook to a lower temp and carve directly off the bone, as the injection affecting the tissue between the meat and bone can make that style of carving a bit tough. For a shredded/pulled pork texture though, no problems.

For injection into tissue, La Caja China has a good recipe:
http://www.lacajachina.com/recipes/m...ing-sauce.html

Re: What's in your smoker?
 

Pork shoulder came out great, the best I have done so far. What I changed this time was 6 hours in the cooler instead of <1. Even after 6 hours the meat was still at 190f. After that it fell apart, no real pulling needed. I just put the hunks in a big bowl and mixed with a fork. I used the drippings and what was left in the foil to make an N.C style sauce with apple cider vinegar, brown sugar, cinnamon, and red pepper.

Re: What's in your smoker?
 

In an effort to make up for Brad's lack of pictures, here's the Lechón Asado from the other day w/ some cook times for reference.

http://i.imgur.com/bn9G0.jpg
3.6 LB seed fed heritage (almost) pork butt from Bledsoe Meats (local farm)

http://i.imgur.com/kOO6Z.jpg
After about 16 hours marinating in mojo (recipe a few posts back)

http://i.imgur.com/y3CiY.jpg
After about 2:25 at barely 220F

http://i.imgur.com/mOoBK.jpg
After 3:30, rotated it a bit to put the skin toward the fire to render the fat out and get the far edges to cook as the bricked weber does suffer from a slight temp drop as you get further from the coals, and at low temps like this, it's very noticeable. Also started to apply some additional mojo paste (left side - I applied to the whole cut, just stopped for a moment to shoot the photo)

http://i.imgur.com/sVs9t.jpg
I could go for a snack now...

Re: What's in your smoker?
 

http://i.imgur.com/JsHfz.jpg
Tostones time!

http://i.imgur.com/pRxz7.jpg
About 6:30 in and hitting 175F IT, time to pull it off, wrap it up and put it in a warmed cooler.

http://i.imgur.com/khkHi.jpg
One of the chunks sliced up for serving. Smoke ring is just from the briquettes, no additional smoke wood was used.

http://i.imgur.com/BtQca.jpg
Can't have lechon asado without rice and black beans...

http://i.imgur.com/xmuuf.jpg
The End.