What's in your smoker?

[Conch Republican]

Welp, I bit the bullet and bought a smoker. So far 2 pork shoulders and 1 Turkey have fallen victim (besides some pork chops) Plkanning on more shouldders for the Rochester Herf (so you should all come out!!)

[tupacboy]

going to do my first brisket this weekend... any tips?

is it fat side up or down?

[pektel]

So I took a vac-seal pack of Pork butt out of the freezer a week ago, went straight into the fridge. 1 week later, and it's still in the fridge. Still good? Or chuck it? Just never had the time to cook it as I had planned. I got it on sale, so I'm only throwing out $20 worth of product. But at the same time, it's 16 pounds of food.

[Jefft72]

Originally Posted by tupacboy

going to do my first brisket this weekend... any tips?

is it fat side up or down?

Fat side up. There are a multitude of ways to prepare your brisket (dry rubs, marinade, etc). Pick one that sounds easy (I prefer a dry rub).

The trick and hardest thing about doing brisket for me is keeping the temp consistent throughout the entire smoke. 250ish is a good range to shoot for in the pit.

I good digital meat thermometer is your friend. I won't put my meat thermometer into the thickest portion of meat until well into the cooking process. Beef is technically done at 160F, however you will want to keep the cooking process going until that internal meat temp gets up to the 180F mark.

About half way though the cook I will flip the brisket end for end (fat side still up) so that it has a better chance of even cooking. There is also the question of wrapping in foil after several hours, or not. I have done it both ways and am not sure if it makes too much of a difference. This may depend on what wood you are using and how much smoke gets into the meat. I used oak last time without foil wrapping and it worked for me. Mesquite will impart a much heavier taste I believe, and wrapping may benefit the meat.

At 160F it is done, but will be tough. The last one I did was pulled at close to 180F, but it could have used some more time. It was moist and tender, but still didn't pull apart easily.

Brisket is about trial and error, but it cannot be rushed.

[BigCat]

Originally Posted by Jefft72

I won't put my meat thermometer into the thickest portion of meat until well into the cooking process.

Why? Just curious. I start with it in. Haven't thought of a reason not to.

[pektel]

Foreplay perhaps?

[BigCat]

Originally Posted by pektel

Foreplay perhaps?

Touche!

[Jefft72]

Originally Posted by BigCat

Why? Just curious. I start with it in. Haven't thought of a reason not to.

Originally Posted by pektel

Foreplay perhaps?

LOL, thanks guys.

I am not sure why I even made a point of it as it doesn't matter either way. I just like to make sure things are all nice and ...ah jeez, this is a family board.

[Conch Republican]

I havent done a beef brisket yet, but for pork shoulder - it shreds and falls away at 190. I have a pork loin brining now - thinking 2 days in brine - then onto the smokeage!

For my shoulders - I put the thermometer in at the beginning - but I ubderstand if someone wanted to keep as much of the juices in as poss.

[jjirons69]

With Cliff's suggestion, I smoked the 2 butts yesterday. 10 hours at 250F. Brined 14 hours prior to. Turned out perfect!! They're in cold storage until the golf tourney. Should be a big hit!

[EricF]

Pork...........It's what's for dinner!

[Scottw]

Damn that looks good. No pics but yesterday we did smoked ribs, smoked venison and smoked elk. Very tasty.

[pektel]

Interested to know how smoked venison turned out. One of the leanest animals I've ever murdered in cold blood.

They are freaking spectacular tasting though.

[Conch Republican]

The pork loin turned out fantastic! going to make another for the HERF on Sat (better start the bring tonight!! :-)

I dont brine my pork shoulders - just rub and smoke...

[hammondc]

Just put on a couple racks of ribs. 1 Rack babybacks. 1 Rack St Louis.

[hammondc]

Originally Posted by jjirons69

With Cliff's suggestion, I smoked the 2 butts yesterday. 10 hours at 250F. Brined 14 hours prior to. Turned out perfect!! They're in cold storage until the golf tourney. Should be a big hit!

Well done, sir!

Originally Posted by T.G

From Sunday, one of my favorites, Lechón Asado from a boneless picnic shoulder.

From Monday, something even higher up on the favorite list, a Cuban Sandwich (with added pickled sweet jalepenos) from the leftovers.

OMG

[RHNewfie]

I am trying to convince my wife to buy me an off-set smoker for fathers day. In light of my impending success I have been trying to educate myself so I started watching some YTube videos... I have to say that I am disgusted by some of the things I have seen/heard...

"There's some dirt in the pot but it'll be alright..."
"I just poured the chicken juice and blood right in there with the chicken..."
"Doesn't look like there are too many bugs in that wood..."

Another guy was being so careful prepping his chicken. Raw chicken on a tray lined with foil, was talking about being hygenic with the chicken. Put the chicken in a bag, laid the bag with chicken on top of his now empty tray, then took it out of the tray and slid it across the counter...

[pnoon]

Originally Posted by RHNewfie

I am trying to convince my wife to buy me an off-set smoker for fathers day. In light of my impending success I have been trying to educate myself so I started watching some YTube videos... I have to say that I am disgusted by some of the things I have seen/heard...

"There's some dirt in the pot but it'll be alright..."
"I just poured the chicken juice and blood right in there with the chicken..."
"Doesn't look like there are too many bugs in that wood..."

Another guy was being so careful prepping his chicken. Raw chicken on a tray lined with foil, was talking about being hygenic with the chicken. Put the chicken in a bag, laid the bag with chicken on top of his now empty tray, then took it out of the tray and slid it across the counter...

Jeff - avoid YT videos. As you have seen, the "authors" have no clue. Trust information from those you know (here) and from sites like this one:
www.amazingribs.com
AmazingRibs is a huge source of information, recipes, tips, and most important, the science behind bbq.

[RHNewfie]

Boy are you right Peter! Thanks for the site link, I have never visited that site.