What's in your smoker? - Page 5

mosesbotbol · 10-25-2009, 12:08 PM

Quote:

Originally Posted by Smokin Gator

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, 08:00 PM

Quote:

Originally Posted by mosesbotbol

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, 10:24 PM

It wont overcook itself like that Gator? Im a newb smoker so please forgive my dumbness

T.G · 10-26-2009, 12:04 AM

Quote:

Originally Posted by Smokin Gator

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, 05:28 AM

Quote:

Originally Posted by Scothew

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, 08:03 AM

Quote:

Originally Posted by T.G

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, 08:04 AM

Thanks Brent, that totally answers my thoughts.

T.G · 10-26-2009, 12:25 PM

Quote:

Originally Posted by mosesbotbol

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, 08:53 AM

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...

mosesbotbol · 10-28-2009, 09:22 AM

Quote:

Originally Posted by tuxpuff

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, 09:26 AM

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, 10:46 AM

Quote:

Originally Posted by tuxpuff

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, 11:09 AM

Dang those look good!!!! Glad you liked the rub.

tuxpuff · 11-02-2009, 12:00 PM

More of Smokin Gator's wings...soooooo good!

mosesbotbol · 11-02-2009, 12:26 PM

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, 02:01 AM

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, 06:17 PM

Quote:

Originally Posted by Opusfxd

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, 06:45 PM

Quote:

Originally Posted by mosesbotbol

What do the numbers refer to?

The weight. Six pound pork butt and a four pound brisket.

Smokin Gator · 11-08-2009, 06:47 PM

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!!!

11-08-2009, 06:49 PM

You must spend an ungodly amount on meat, Brent.

10-25-2009, 10:24 PM	#83
Scothew CA Scott #2658 Join Date: Jul 2009 First Name: Scott Location: AL Posts: 580 Trading: (5)	Re: What's in your smoker? It wont overcook itself like that Gator? Im a newb smoker so please forgive my dumbness

10-26-2009, 08:04 AM	#87
Scothew CA Scott #2658 Join Date: Jul 2009 First Name: Scott Location: AL Posts: 580 Trading: (5)	Re: What's in your smoker? Thanks Brent, that totally answers my thoughts.

10-28-2009, 08:53 AM	#89
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	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...

10-28-2009, 09:26 AM	#91
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	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.

10-28-2009, 11:09 AM	#93
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Dang those look good!!!! Glad you liked the rub. __________________ Check out the Cigar Asylum Newbie Sampler Trade

11-02-2009, 12:00 PM	#94
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: What's in your smoker? More of Smokin Gator's wings...soooooo good!

11-02-2009, 12:26 PM	#95
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	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. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

11-03-2009, 02:01 AM	#96
Opusfxd Adjusting to the Life Join Date: Oct 2008 Location: Up against Denver's mountains Posts: 270 Trading: (5)	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.

11-08-2009, 06:47 PM	#99
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	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!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

11-08-2009, 06:49 PM	#100
Darrell Guest Posts: n/a	Re: What's in your smoker? You must spend an ungodly amount on meat, Brent.