What's in your smoker? - Page 123

Fordman4ever · 07-03-2011, 11:10 AM

finished product of the pork butt from yesterday

here's what i'm smoking today, an 8lb brisket

DMK · 07-03-2011, 04:56 PM

Today's Dinner.

A 5 lb. Beef Tenderloin.

Chainsaw13 · 07-04-2011, 06:36 PM

Getting these beauties ready for tomorrow, about to season them up. A 3.75lb pork shouler roast and a half a slabe of spare ribs. All Berkshire pork. Can't wait to try it.

Since the fat cap on the roast is on the side, I'm thinking I"ll drape some cheapo bacon I have in the freezer (thawed of course) over it to help baste it during the cooking. I only run about 2.5hours of smoke on my meats, so I'll throw the bacon on after that. There looks to be some good marbling, but I"m worried there's not enough and it'll dry out.

T.G · 07-04-2011, 06:54 PM

Bob, consider shooting for a slightly lower "done" temp. I often cook small cuts like that since I'm only feeding myself so something like the bacon or an oil marinade will help, but when I cooked the meat from Bledsoe, which had a similar appearance, cut, bloodline and raising, a few weeks ago, in retrospect, I think I should have pulled it off about 5-10 degrees sooner than I would take the supermarket stuff.

Chainsaw13 · 07-04-2011, 09:07 PM

Thanks Adam, I"ll definitely take that into account.

Smokin Gator · 07-05-2011, 04:49 AM

Nothing fancy... but did two spatchcocked chickens on the Big Green Egg yesterday. They were devoured!!

OLS · 07-05-2011, 06:16 AM

Brent's not DEAD....Everybody thought he was dead....he just stopped cooking cause of the heat.

Chainsaw13 · 07-05-2011, 08:42 PM

The ribs and pork shoulder turned out great. Took the shoulder off at 170F, so it's thinly sliced bbq pork and not pulled pork, but glad I did (thanks Adam). Because of the lack of fatcap, it didn't self baste. It's still got a bit of moisture left but would've dried up had I gone to 190-195F. Tastes awesome. I'll have to talk to the farmer next time and get a full butt with the fatcap for next time.

Ahbroody · 07-06-2011, 10:50 AM

Guys where is the link to the worlds greatest ribs or it had some name like that. Wife wantes some ribs.

wayner123 · 07-06-2011, 11:09 AM

Quote:

Originally Posted by Ahbroody

Guys where is the link to the worlds greatest ribs or it had some name like that. Wife wantes some ribs.

I think this is the link: http://www.virtualweberbullet.com/rib1.html

However, the ribs I made this weekend are the best I have done yet and I did the HnF and got done in 4 hours. Probably could have even got by with 3.5 hours.

OLS · 07-06-2011, 01:07 PM

I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham. It had good marbling for beef, though. I am never sure how much there is in the junk
you get at the store, cause it's all the same basic color, lol. That was some bright purple pork you had there.

Chainsaw13 · 07-06-2011, 01:10 PM

Quote:

Originally Posted by OLS

I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham.

Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops.

I'm thinking a brine is in order the next time if I use Berkshire again.

wayner123 · 07-06-2011, 02:04 PM

Quote:

Originally Posted by Chainsaw13

Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops.

I'm thinking a brine is in order the next time if I use Berkshire again.

What particular cut of meat was it? It doesn't look to be a shoulder. If it was in fact NOT a shoulder, it might be more like smoking pork chops, which IMO is not a good thing for long cooks, but better grilled.

edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak.

OLS · 07-06-2011, 02:11 PM

I think you saved yourself some bacon anyway. I can't imagine it having an effect at all, other than on the bottom
of your smoker, lol. I bet it made a good sammich anyway.

Ahbroody · 07-06-2011, 03:32 PM

Quote:

Originally Posted by wayner123

I think this is the link: http://www.virtualweberbullet.com/rib1.html

However, the ribs I made this weekend are the best I have done yet and I did the HnF and got done in 4 hours. Probably could have even got by with 3.5 hours.

Bumped thanks.

Smokin Gator · 07-06-2011, 03:34 PM

Quote:

Originally Posted by OLS

Brent's not DEAD....Everybody thought he was dead....he just stopped cooking cause of the heat.

Watcha talkin' 'bout Willis??? I cook... I just suck at taking pictures so I don't always post when I cook

Chainsaw13 · 07-06-2011, 04:24 PM

Quote:

Originally Posted by wayner123

What particular cut of meat was it? It doesn't look to be a shoulder. If it was in fact NOT a shoulder, it might be more like smoking pork chops, which IMO is not a good thing for long cooks, but better grilled.

edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak.

I was just labeled as a shoulder roast. I think you're right though about it being more of a ham cut as the bone looks nothing like what you find in a butt (there's a joke in there somewhere

). Either way, it turned out very good, especially sliced really thin and dressed with a touch of NC style BBQ sauce.

T.G · 07-06-2011, 04:41 PM

Quote:

Originally Posted by Chainsaw13

I was just labeled as a shoulder roast. I think you're right though about it being more of a ham cut as the bone looks nothing like what you find in a butt (there's a joke in there somewhere

). Either way, it turned out very good, especially sliced really thin and dressed with a touch of NC style BBQ sauce.

Possibly a cut off the top of the picnic shoulder, which is the forward shoulder/leg, just below the butt.

http://www.foodsubs.com/MeatPorkPicnic.html

DMK · 07-07-2011, 04:42 PM

It was chicken Thursday....
My oldest daughter and boyfriend are in from out of town, so...
I made a bunch of these, one survived...

nofeardiver · 07-07-2011, 08:12 PM

Love this thread did some ribs for the 4th and only got this pic, used pecan wood man what a great flavor...

07-03-2011, 11:10 AM	#2441
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? finished product of the pork butt from yesterday here's what i'm smoking today, an 8lb brisket

07-03-2011, 04:56 PM	#2442
DMK S.O.B. Join Date: Oct 2008 First Name: Darryl Location: Hamilton, ON. Canada. Posts: 2,747 Trading: (86)	Re: What's in your smoker? Today's Dinner. A 5 lb. Beef Tenderloin. __________________ Darryl, SOB...

07-04-2011, 06:54 PM	#2444
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Bob, consider shooting for a slightly lower "done" temp. I often cook small cuts like that since I'm only feeding myself so something like the bacon or an oil marinade will help, but when I cooked the meat from Bledsoe, which had a similar appearance, cut, bloodline and raising, a few weeks ago, in retrospect, I think I should have pulled it off about 5-10 degrees sooner than I would take the supermarket stuff.

07-04-2011, 09:07 PM	#2445
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Thanks Adam, I"ll definitely take that into account. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-05-2011, 04:49 AM	#2446
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Nothing fancy... but did two spatchcocked chickens on the Big Green Egg yesterday. They were devoured!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

07-05-2011, 06:16 AM	#2447
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Brent's not DEAD....Everybody thought he was dead....he just stopped cooking cause of the heat.

07-05-2011, 08:42 PM	#2448
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? The ribs and pork shoulder turned out great. Took the shoulder off at 170F, so it's thinly sliced bbq pork and not pulled pork, but glad I did (thanks Adam). Because of the lack of fatcap, it didn't self baste. It's still got a bit of moisture left but would've dried up had I gone to 190-195F. Tastes awesome. I'll have to talk to the farmer next time and get a full butt with the fatcap for next time. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-06-2011, 10:50 AM	#2449
Ahbroody Daddy x 4 Join Date: Oct 2008 First Name: Mike Location: San Jose Posts: 3,708 Trading: (53)	Re: What's in your smoker? Guys where is the link to the worlds greatest ribs or it had some name like that. Wife wantes some ribs.

07-06-2011, 01:07 PM	#2451
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside. It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without all the growth hormone. There was not much fat in that cut from what I could see. Might have made a better ham. It had good marbling for beef, though. I am never sure how much there is in the junk you get at the store, cause it's all the same basic color, lol. That was some bright purple pork you had there.

07-06-2011, 02:11 PM	#2454
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? I think you saved yourself some bacon anyway. I can't imagine it having an effect at all, other than on the bottom of your smoker, lol. I bet it made a good sammich anyway.

07-07-2011, 04:42 PM	#2459
DMK S.O.B. Join Date: Oct 2008 First Name: Darryl Location: Hamilton, ON. Canada. Posts: 2,747 Trading: (86)	Re: What's in your smoker? It was chicken Thursday.... My oldest daughter and boyfriend are in from out of town, so... I made a bunch of these, one survived... __________________ Darryl, SOB...

07-07-2011, 08:12 PM	#2460
nofeardiver Feeling at Home Join Date: Aug 2009 First Name: Dan Location: Florida Posts: 561 Trading: (4)	Re: What's in your smoker? Love this thread did some ribs for the 4th and only got this pic, used pecan wood man what a great flavor...