Re: What's in your smoker?
 

:dr :dr :dr

Re: What's in your smoker?
 

And the best part... Making a Cuban sandwich with the leftovers the next day...

http://i.imgur.com/AlXPP.jpg



BTW, after tasting this pork from Bledsoe, I am done with supermarket pork for good. The flavor difference is immense and well worth the extra cost.

Re: What's in your smoker?
 

Looks incredible! :dr

Re: What's in your smoker?
 

Adam... you had me at the marinade. The finished product has me wanting to lick my monitor!!!

Re: What's in your smoker?
 

Put two 7 pound pork shoulders on the smoker this morning before leaving for work.
Pulled pork sammiches for the SH!T herf tomorrow.
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Re: What's in your smoker?
 

Thanks guys. This one came out better than I expected, the leanness of the pork had me concerned a bit at the onset.

Re: What's in your smoker?
 

:wo Feed me Seymour

Re: What's in your smoker?
 

Did rib eyes yesterday and put a 5lb pork butt in this morning. Going the wet route and basting all day. :tu

Re: What's in your smoker?
 

Brined a turkey breast for about 14hr, then smoked over pecan for about 5 hours. Ended up finishing it off in the oven at 350 for about an hour to get it up to temp. May not look the best, but it was dayum good. Me and the wife couldnt stop picking the whole time I was cutting it up and pulling from bone.

Re: What's in your smoker?
 

Looks great Scott!!! I love the color pecan gives to poultry and I love me some smoked tit:tu

Re: What's in your smoker?
 

:r :r :r

Thanks Brent

Re: What's in your smoker?
 

WOW this looks fantastic.....

Re: What's in your smoker?
 

Thanks.

Looks great to me. :tu

Re: What's in your smoker?
 

Thanks for the recipe and web page Adam:tu

:dr...definitely inviting!

Re: What's in your smoker?
 

I'm going to try a hot-and-fast brisket tonight after work. Haven't done that method before. I've got an 11-pound packer ready to go, and had planned to do it all day tomorrow, but am liking the idea of getting it done in half-the-time. Hopefully it works!

Re: What's in your smoker?
 

Welcome - I think it was Carlos (Blueface) who originally pointed me towards that website a year or so ago.

Re: What's in your smoker?
 

By popular demand.

http://i73.photobucket.com/albums/i2...e/IMG_0085.jpg

http://i73.photobucket.com/albums/i2...e/IMG_0088.jpg

http://i73.photobucket.com/albums/i2...e/IMG_0091.jpg

I forgot to mention that I made my first attempt at ABTs.
Wow. Were they effing good.

http://i73.photobucket.com/albums/i2...e/IMG_0090.jpg

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Just prepped and seasoned up 9 racks of BBR's for the smoker in the morning.

This time I'm actually going to try to do them right by foiling them so they don't get dry at all on the outside. Is there an exact science as to when is the best time to do that? I'm not saucing them up as they're going to be Atkins friendly.

Re: What's in your smoker?
 

Jalapeno

Re: What's in your smoker?
 

:tu

Re: What's in your smoker?
 

Not an exact thing... but the rule of thumb I learned is:

At 225-230

Spares 3/2/1
BBs 2.5/1.5/.5

The first number is on the smoker uncovered. The next number is wrapped in foil and back on the cooker. The last number is a variable. I open the foil and that is my finishing time. I like the rub to set back up and not be too moist. Some folks use this as time in a cooler to finish.

After you have cooked ribs for a while you may find that you adapt that a bit. I pretty much cook them to the color I want then foil (usually right about three hours or so). Then I cook them two more hours. Then I start checking them every 15 minutes or so until they are the doneness I am looking for.

Re: What's in your smoker?
 

That's more than enough to get me in the ballpark of getting it right. I'll probably throw them on after I get my son down for a nap. Thanks!

Re: What's in your smoker?
 

I'm doing some spareribs today during my smoke & temp test run on a kettle on top of el
cheapo Brinkman mod that I've been tinkering on these past couple of days.

Re: What's in your smoker?
 

Hello Duane, this info is from Bill at texasbbqrub.com and is similar to what Brent mentioned above for your review:

"Spare ribs: If you are cooking on a pit (low and slow about 225 degrees is great) then the general rule of thought is to do the ribs using the 3-2-1 method. That is the method that says 3 hours uncovered on the pit, then wrap for 2 hours, and then take them out of the foil and put them back on the pit for another hour to tighten the rib back up. I find that wrapped 2 hours the ribs are overcooked so use the same method and do the ribs 3 hours on the pit unwrapped then 1 to 1 ½ hours wrapped then another hour unwrapped back on the pit to tighten up the ribs. If you are applying a glaze or sauce it is best to apply that the last 20 minutes of the cooking when the ribs are tightening back up.

Baby Back ribs: For the smoker, use the same method but cut your time to say 2 hours on the smoker unwrapped, 1 hour wrapped, and then 30 minutes back on the smoker uncovered to tighten the ribs back up.

If you are cooking baby backs on the grill then use a 1 hour on the grill, 45 minutes wrapped and then 15 minutes to tighten the ribs back up. If you are cooking on the grill it is usually best to turn the ribs during cooking so that both sides get even exposure to the heat. I usually turn mine about every 15 minutes or so."

Re: What's in your smoker?
 

Sorry for the delay! Lump crab was mixed with a little mayo, mustard and bread crumbs.

Put them on the WSM for an hour with hickory chucks. They were quite good. Just the right amount of smoke to give it great flavor!

Re: What's in your smoker?
 

Here's a thought-

This only calls for 3.5 hours of cooking time total, but at what what do you think they're figuring the racks to be? I saw a "Best Ribs in the Universe" recipe call for racks less than 2 lbs each, whereas the ricks I just put on the smoker 20 minutes ago are averaging about 3.3 lbs each. I'd think they'd need more time than that.

Re: What's in your smoker?
 

The only time I really cook BBs is for competition. We are cooking at a slightly higher temp, about 260, and the racks are in that 3.5lb range. They are usually done right at about 4.5 hours give or take 15 minutes. It is about 3 hours in the smoke and about 1.5 hours wrapped in foil. Once they are done we just let them sit out with the foil open to reset the rub. Pretty much though, get them to the color you want, foil them for an hour or so and start checking them. When you can pick them up in the middle and the ends bend down easily they are done. I also look for the rub to crack a bit in the middle where I am picking them up.

Re: What's in your smoker?
 

8 lbs of tri-tip for the Patio Posse tonight

Re: What's in your smoker?
 

Smoked 40lbs of butts for my Memorial Day party.

http://i51.photobucket.com/albums/f3...k/IMG_9756.jpg

http://i51.photobucket.com/albums/f3...k/IMG_9772.jpg

Cooked some top round as well.

http://i51.photobucket.com/albums/f3...k/IMG_9770.jpg

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Re: What's in your smoker?
 

9 racks are off the smoker. 1 literally fell into 4 pieces, but the rest of them were pretty well intact coming off. It's such a shame to eat them dry, but it's the sacrifice I must make in order to comply with Atkins. :tu

Re: What's in your smoker?
 

Glad the cook turned out well Duane. I gotta disagree with ya though... I like mine dry. No need to sauce perfection!!!

Re: What's in your smoker?
 

The last thing I am is a ketchup or a steak sauce kind of a guy, but there's just a part of me that a good sauce is the perfect complement to the smoke.

That said, I was quite "boring" on the rub, only using salt, garlic, and black pepper. Didn't feel like mixing a ton of spices and a ton of pre-made rubs can't be used on Atkins because they contain sugar.

I've got 3 spares and 2 butts out of the freezer for my next smoke later in the week. :tu

Re: What's in your smoker?
 

Re: What's in your smoker?
 

That looks great, Mark! All of the food in this thread looks delicious!

Re: What's in your smoker?
 

I'm with you Brent.

Re: What's in your smoker?
 

Newbie question.
How do you guys get that bark to be so dark? Is it the amount of rub/mop? Is it the cooking temp? Time on the smoker?

Re: What's in your smoker?
 

Yes!!!:noon

Seriously though, it really is a combination of all of those things. I like a seriously dark bark on my pork so I add a pretty good coating of turbinado sugar after my dry rub is applied. The ingredients in your dry rub also make a big difference especially the amount of paprika and sugar.

The amount of smoke you allow the meat to get also makes a big difference. IMO one of the most common mistakes that less seasoned cooks make is to over smoke the meat. This will get the impression of having a really nice dark bark, but it is in fact the effects of creosote being deposited on the meat. When folks comment about something being too smokey this is what they are usually referring to.

Basically, to get a really nice bark you want to apply a quality rub, add a little turbinado sugar, smoke the meat at a low consistent temp, and if you foil, open the foil back up for 15-30 minutes at the end of the cook.

YMMV!!!!

Re: What's in your smoker?
 

Thanks, Brent. I had a feeling it was a combination of things.
I'll give the "turbinado sugar after the rub" technique a try.

Re: What's in your smoker?
 

Peter - I'll ditto what Brent said, plus add that don't worry too much about dark barks, it's not really in the Traeger's nature to create exceptionally dark barks as they burn very clean.

The color you have here:
Is excellent. I would think that more coarse granular ingredients in the rub and/or some sugar will give it some texture and you'll be set.

Since I keep dark brown sugar around, I just use it. I take it and dry it in the oven spread out in a layer on a 1/4 sheet pan, cook at 250F-ish for 30-40 minutes - stir once or twice. The high molasses content seems to give a nice texture and color.

Or you could try experimenting with wet rubs / slathers. A lot of my stuff is done with wet rubs / slaters. Lots of fresh garlic and herbs with some spices and oil (usually olive, but not always). The garlic roasts and browns on the outside of the meat for a slightly chunky texture.

Re: What's in your smoker?
 

Have some beans on the smoker - pics to come in a couple hours.

Re: What's in your smoker?
 

Spareribs on the kettle/ECB mod which I've been working on. Aside from the temp issues I experienced during the smoke test yesterday, the test cook came out pretty good.

http://i31.photobucket.com/albums/c3...n/P1060003.jpg

Re: What's in your smoker?
 

Interesting. Do you have any more photos of what you did in the mod?

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Beans, 2 hours in

Re: What's in your smoker?
 

That looks delicious!!!

Re: What's in your smoker?
 

Those look amazing

Re: What's in your smoker?
 

it tasted as good as it looks..ya done well mate...:)