What's in your smoker?

[MarkinAZ]

Originally Posted by yachties23

Beans, 2 hours in

Looking good Chris

[GoatLocker]

I put a picnic on the WSM this morning, added 3 racks of spare ribs a couple hours ago, and finally some ABTs. Should be interesting, since the only wood I had layin around was mesquite, which I've never tried with pork. Also, first smoke in the new WSM. Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar.

[pnoon]

Originally Posted by GoatLocker

I put a picnic on the WSM this morning, added 3 racks of spare ribs a couple hours ago, and finally some ABTs. Should be interesting, since the only wood I had layin around was mesquite, which I've never tried with pork. Also, first smoke in the new WSM. Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar.

If I didn't have tri-tip and ABTs on the smoker myself, I'd be on my way over.

[688sonarmen]

Good looking meat all around guys But seriously looks like summer is in full swing

[yachties23]

Originally Posted by MarkinCA

Looking good Chris

Thanks Mark, they came out awesome. First time I've ever made beans from scratch on the smoker.

[BobbyRitz]

Originally Posted by Smokin Gator

Yes!!!

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!!!!

I would agree, but should mention I normally only add a bit of white sugar to rubs that I make from scratch. From your pictures that I've seen, Peter, I see a full layer of foil. If you are using wood, I wonder how well it is penetrating the meat.

I have a full slate scheduled for the WSM tomorrow. Baby backs go on at 1PM. 14lb brisket and 10lb butt will go on at 9pm for an overnight cook. Pics to follow. Brisket and butt were rubbed and injected moments ago.

[pnoon]

Originally Posted by BobbyRitz

I would agree, but should mention I normally only add a bit of white sugar to rubs that I make from scratch. From your pictures that I've seen, Peter, I see a full layer of foil. If you are using wood, I wonder how well it is penetrating the meat.

I have a full slate scheduled for the WSM tomorrow. Baby backs go on at 1PM. 14lb brisket and 10lb butt will go on at 9pm for an overnight cook. Pics to follow. Brisket and butt were rubbed and injected moments ago.

I own/use a Traeger wood pellet smoker.
The foil you see is covering the drip pan.

[GoatLocker]

Originally Posted by GoatLocker

Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar.

Well, I'm stuffed and enjoying my second cigar, but Mrs goatlocker decided it was margarita night, so maybe pics tomorrow. LOL.
Posted via Mobile Device

[357]

I love this thread

[BobbyRitz]

Originally Posted by pnoon

I own/use a Traeger wood pellet smoker.
The foil you see is covering the drip pan.

I see. I'm not very familiar with the pellet smokers. Do you have the ability to add additional wood beyond the pellets for smoke?

[pnoon]

Originally Posted by BobbyRitz

I see. I'm not very familiar with the pellet smokers. Do you have the ability to add additional wood beyond the pellets for smoke?

Unfortunately, no. There is no way to access the heat/flame directly to ignite the wood.

[BobbyRitz]

Not my best effort. The brisket and butt should have been on the WSM longer than 13 hours. But who wants to wake up in the middle of the night to start cooking while on vacation?

[T.G]

Those look real good Bob.

[GoatLocker]

I've been eating pulled pork and ribs for 4 days in a row. Why is my belt getting smaller?

[MarkinAZ]

Originally Posted by GoatLocker

I've been eating pulled pork and ribs for 4 days in a row. Why is my belt getting smaller?

Hey, I want your receipes

Originally Posted by BobbyRitz

Not my best effort. The brisket and butt should have been on the WSM longer than 13 hours. But who wants to wake up in the middle of the night to start cooking while on vacation?

Nice looking meat Bobby

[forgop]

My classmates have commented the last few times I've brought my baby backs to ribs for lunch during clinicals at how good they smell/look. I'm firing up the smoker next week and making pulled pork for them next week.

[OLS]

Ahhh, the 4th approaches. This thread is likely to catch on fire here in a few hours.
This weekend is clean out the freezer weekend. I have a picnic and a three pack of
BBRs taking up a ton of space in there, not to mention about 48 chicken wings and a
few steaks. I need to clear out about half of it this weekend. Must remember photos.

[Blak Smyth]

Whats up with the donuts in the background of the first pic?
Distracted me for a minute, maybe I'm not man enough to focus on the meat.

Back to meat:
Looks delicious, I could eat some right now.

[jledou]

Originally Posted by OLS

Ahhh, the 4th approaches. This thread is likely to catch on fire here in a few hours.

COSTCO trip planned after work. Thinking a butt(s) and/or brisket(s) at least.

[LooseCard]

Originally Posted by jledou

COSTCO trip planned after work. Thinking a butt(s) and/or brisket(s) at least.

Same here, a cryo of BBRs and maybe a piece of brisket (or corned, or both...) on the shopping list for this weekend.

FYI TO ALL:
Ignore the joke-of-a-sale at Lowes.
HOME DEPOT: 40 pounds (2-20#/pack) of K-blue for $8!!
I need to get a few for camp....!