What's in your smoker? - Page 121

MarkinAZ · 06-26-2011, 01:19 PM

Quote:

Originally Posted by yachties23

Beans, 2 hours in

Looking good Chris

GoatLocker · 06-26-2011, 06:08 PM

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 · 06-26-2011, 06:20 PM

Quote:

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 · 06-26-2011, 07:00 PM

Good looking meat all around guys

But seriously looks like summer is in full swing

yachties23 · 06-26-2011, 07:17 PM

Quote:

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 · 06-26-2011, 10:04 PM

Quote:

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 · 06-26-2011, 11:26 PM

Quote:

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 · 06-27-2011, 12:24 AM

Quote:

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 · 06-27-2011, 02:57 PM

I love this thread

BobbyRitz · 06-29-2011, 06:11 AM

Quote:

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 · 06-29-2011, 07:33 AM

Quote:

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 · 06-29-2011, 08:58 AM

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 · 06-29-2011, 09:09 AM

Those look real good Bob.

GoatLocker · 06-29-2011, 11:20 AM

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

MarkinAZ · 06-29-2011, 04:08 PM

Quote:

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

Quote:

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 · 06-29-2011, 05:02 PM

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 · 06-30-2011, 09:17 AM

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 · 06-30-2011, 09:19 AM

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 · 06-30-2011, 10:23 AM

Quote:

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 · 06-30-2011, 11:51 AM

Quote:

Originally Posted by jledou

Quote:

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.

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....!

06-26-2011, 06:08 PM	#2402
GoatLocker Dr of Quantum Inebrionics Join Date: Oct 2008 First Name: Eric Location: Sandy Eggo Posts: 434 Trading: (1)	Re: What's in your smoker? 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. __________________ "I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." Winston Churchill

06-26-2011, 07:00 PM	#2404
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: What's in your smoker? Good looking meat all around guys But seriously looks like summer is in full swing

06-27-2011, 02:57 PM	#2409
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? I love this thread __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

06-29-2011, 08:58 AM	#2412
BobbyRitz Still Watching My Back Join Date: Oct 2008 Posts: 136 Trading: (1)	Re: What's in your smoker? 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?

06-29-2011, 09:09 AM	#2413
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Those look real good Bob.

06-29-2011, 11:20 AM	#2414
GoatLocker Dr of Quantum Inebrionics Join Date: Oct 2008 First Name: Eric Location: Sandy Eggo Posts: 434 Trading: (1)	Re: What's in your smoker? I've been eating pulled pork and ribs for 4 days in a row. Why is my belt getting smaller? __________________ "I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." Winston Churchill

06-29-2011, 05:02 PM	#2416
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? 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.

06-30-2011, 09:17 AM	#2417
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? 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.

06-30-2011, 09:19 AM	#2418
Blak Smyth Think Blue! Join Date: Jun 2011 First Name: SD Location: THE WOOD Posts: 8,486 Trading: (52)	Re: What's in your smoker? 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. __________________ SUPPORT OUR TROOPS