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-   -   What's in your smoker? (http://www.cigarasylum.com/vb/showthread.php?t=21946)

mosesbotbol 10-25-2009 11:08 AM
Re: What's in your smoker?
 
Quote:
Originally Posted by Smokin Gator (Post 616128)
A chuckie is the same cut as a pork butt and the times are about the same. I cook at lower temps (220 or so) and figure about 1 1/2 hours per pound. It will hold in a cooler for hours though so you want to give yourself plenty of time.

I cook to 170 internal, then foil until the internal is 195 - 200 and a probe goes in with little resistance.
What about the Goat or Lamb Shoulder at 225ish, is it still 1.5 hours a pound or less?

Smokin Gator 10-25-2009 07:00 PM
Re: What's in your smoker?
 
Quote:
Originally Posted by mosesbotbol (Post 616365)
What about the Goat or Lamb Shoulder at 225ish, is it still 1.5 hours a pound or less?
Hmm... about the same amount of connective tissue... so I would figure on that. I really think it will be less though. Just remember... if it gets done early make sure it is wrapped tightly in foil and put it in a cooler. Use old towels to take up the extra space and it will hold for hours.

Scothew 10-25-2009 09:24 PM
Re: What's in your smoker?
 
It wont overcook itself like that Gator? Im a newb smoker so please forgive my dumbness :)

T.G 10-25-2009 11:04 PM
Re: What's in your smoker?
 
Quote:
Originally Posted by Smokin Gator (Post 616944)
Hmm... about the same amount of connective tissue... so I would figure on that. I really think it will be less though. Just remember... if it gets done early make sure it is wrapped tightly in foil and put it in a cooler. Use old towels to take up the extra space and it will hold for hours.
I've never done lamb on the smoker/q but I've done it on the grill and my instinct agrees with you on that it will take less than 1.5 hours/lb.

I'd be guessing if I said by how much less though.

Smokin Gator 10-26-2009 04:28 AM
Re: What's in your smoker?
 
Quote:
Originally Posted by Scothew (Post 617195)
It wont overcook itself like that Gator? Im a newb smoker so please forgive my dumbness :)

If you mean being wrapped in foil and put in a cooler... I will say sort of!!! If I am holding it for an hour then I cook to the internal I want and don't worry about it. The juices are redistributing and I think it really helps the meat in the end.

If I am holding for longer than an hour then I will take it to just a little lower internal temp, like 5 degrees, and then put it in the cooler.

mosesbotbol 10-26-2009 07:03 AM
Re: What's in your smoker?
 
Quote:
Originally Posted by T.G (Post 617423)
I've never done lamb on the smoker/q but I've done it on the grill and my instinct agrees with you on that it will take less than 1.5 hours/lb.

I'd be guessing if I said by how much less though.
Cooking lamb on grill and smoker are quite different. Grill is almost twice as hot.

Scothew 10-26-2009 07:04 AM
Re: What's in your smoker?
 
Thanks Brent, that totally answers my thoughts.

T.G 10-26-2009 11:25 AM
Re: What's in your smoker?
 
Quote:
Originally Posted by mosesbotbol (Post 617650)
Cooking lamb on grill and smoker are quite different. Grill is almost twice as hot.
I know.

Point being was that I'm agreeing with gator.

tuxpuff 10-28-2009 07:53 AM
Re: What's in your smoker?
 
Smokin Gator...I finally got around to trying out the rubs you sent...they were EXCELLENT! Great balance of flavor. Here's the damage from this past weekend...

http://www.internetarmy.com/cigars/img_0704.jpg

http://www.internetarmy.com/cigars/img_0708.jpg

http://www.internetarmy.com/cigars/img_0712.jpg

mosesbotbol 10-28-2009 08:22 AM
Re: What's in your smoker?
 
Quote:
Originally Posted by tuxpuff (Post 620802)
Smokin Gator...I finally got around to trying out the rubs you sent...they were EXCELLENT! Great balance of flavor. Here's the damage from this past weekend...
How many people were you feeding?

tuxpuff 10-28-2009 08:26 AM
Re: What's in your smoker?
 
Well the butts were on sale so I stocked up. 1 was for the football game (5 people)...one for a birthday party later on in the day...and 1 I just pulled and put into individual serving sized baggies to freeze.

T.G 10-28-2009 09:46 AM
Re: What's in your smoker?
 
Quote:
Originally Posted by tuxpuff (Post 620802)
smokin gator...i finally got around to trying out the rubs you sent...they were excellent! Great balance of flavor. Here's the damage from this past weekend...

<images clipped>
Nice!

Smokin Gator 10-28-2009 10:09 AM
Re: What's in your smoker?
 
Dang those look good!!!! Glad you liked the rub.

tuxpuff 11-02-2009 11:00 AM
Re: What's in your smoker?
 
More of Smokin Gator's wings...soooooo good!

http://www.internetarmy.com/cigars/img_0784.jpg

http://www.internetarmy.com/cigars/img_0785.jpg

mosesbotbol 11-02-2009 11:26 AM
Re: What's in your smoker?
 
Cooked a 8.5 lb hotel style turkey yesterday. Did without the water pan and it came out fantastic! Perfect color like Gator's wing picture and so moist.

I am suprised how much of 4 people ate. Barely any leftover's for tonight :-(

This is my first turkey on the WSM and thought practice run before T-day was in order. Ya right, I am just a sucker for turkey and will make as much as I can.

Opusfxd 11-03-2009 01:01 AM
Re: What's in your smoker?
 
Did a 6# pork butt and a 4# brisket to take to work for a mid shift go live thing Sunday. It was well received with everyone trying a Carolina Mustard sauce I make and loving it.

mosesbotbol 11-08-2009 05:17 PM
Re: What's in your smoker?
 
Quote:
Originally Posted by Opusfxd (Post 629036)
Did a 6# pork butt and a 4# brisket to take to work for a mid shift go live thing Sunday.
What do the numbers refer to?

Smokin Gator 11-08-2009 05:45 PM
Re: What's in your smoker?
 
Quote:
Originally Posted by mosesbotbol (Post 637074)
What do the numbers refer to?
The weight. Six pound pork butt and a four pound brisket.

Smokin Gator 11-08-2009 05:47 PM
Re: What's in your smoker?
 
I did nine racks of ribs and a huge pan of Hog Apple beans today for a family get together. I can't wait for the EYH2!!!

Darrell 11-08-2009 05:49 PM
Re: What's in your smoker?
 
You must spend an ungodly amount on meat, Brent. :r


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