Smoked a 16 pound brisket on Dec. 23rd. Used apple and cherry on this one. Brined in brown sugar, bayleaf, juniper berry for 3 days. The best brisket I've smoked to date.
quote:Originally posted by sarbuze:
Would LOVE to get a good pork butt/shoulder recipe from someone and actually follow it, which I never do!
sarbuze, have you tried the trick of rubbing, then placing it in a plastic bag with a couple cups of apple cider vinegar overnight? Rub again the next morning and smoke. Tenderizes and gives it a bit more acidity.
Alternately, you can add a vinegar-based finishing sauce after pulling. I do this all the time now.
1 c. good apple cider vinegar
2 T. brown sugar
1 t. bbq seasoning or whatever rub you use
1 t. coarse ground black pepper
1 t. red pepper flakes
Warm enough to dissolve the sugar and then apply liberally to the meat; it will soak right in. Strangely, the vinegar will seem hardly present at all, but it gives the pork yet another layer of flavor.
Made some Char Siu for NYE. Just put a nice char on it this afternoon with my Weber.
quote:Originally posted by sarbuze:
Would LOVE to get a good pork butt/shoulder recipe from someone and actually follow it, which I never do!
No need to over-complicate with this brining bullshit. Save that for birds.
I smoke 1-2 butts/ shoulders a month, and it's got to be the most forgiving meat out there. The key is to leave it the hell alone, don't wrap, and get that sucker to at least 190F - 195F.
Here's my go-to recipe. This stuff gets devoured at my house:
- Get the smoker up to temp (225 - 275ish...doesn't really matter for pork). Apple or Cherry wood. Use more than you normally would.
- Prep the pork right before it goes on the smoker. Cold meat seems to yield a better smoke ring/ profile.
- Yellow mustard binder, with "Bad Byron's Butt Rub" is all I use. No injection, no brine, no AP. Keep it simple: Mustard & rub.
- Minimal trimming. I'm mainly looking for glands, veins, big fat deposits. Basically, stuff I don't want to eat.
- Set it & forget it on the smoker. I'll spritz with Apple Juice or beer every 4 hours or so, but that's it.
- DO NOT WRAP! It destroys the bark. Ride the stall (usually at 160F - 170F).
- Pull at 190F - 195F. Cover with foil & rest it in a cooler for an hour or two.
My Favorite Sauce:
This is an Eastern NC vinegar sauce. I'm pretty sure this stuff is a Schedule 1 addictive narcotic in 47 states - It's that good.
- 2 cups White Vinegar
- 2 cups Cider Vinegar
- A bunch of red pepper flakes
- A bunch of cayenne pepper (just eyeball it)
- 1/2 cup brown sugar
- Hot sauce (to taste, but a few drops of Dave's Insanity is great here)
- Bring to a slow boil, stir occasionally, then turn off the heat & cover. This stuff will keep in the fridge for a few months, and tastes better after a week or so.
quote:Originally posted by Shane T.:quote:Originally posted by sarbuze:
Would LOVE to get a good pork butt/shoulder recipe from someone and actually follow it, which I never do!
No need to over-complicate with this brining bullshit. Save that for birds.
I smoke 1-2 butts/ shoulders a month, and it's got to be the most forgiving meat out there. The key is to leave it the hell alone, don't wrap, and get that sucker to at least 190F - 195F.
ha look at all the steps.
No need to over-complicate is:
I threw my pork shoulder in my slow cooker for 4 hours with some sugar/salt/spices and mixed in some liquid smoke at the end.
i dont have to even touch it and everyone loves it ;-)
quote:Originally posted by g-man:quote:Originally posted by Shane T.:quote:Originally posted by sarbuze:
Would LOVE to get a good pork butt/shoulder recipe from someone and actually follow it, which I never do!
No need to over-complicate with this brining bullshit. Save that for birds.
I smoke 1-2 butts/ shoulders a month, and it's got to be the most forgiving meat out there. The key is to leave it the hell alone, don't wrap, and get that sucker to at least 190F - 195F.
ha look at all the steps.
No need to over-complicate is:
I threw my pork shoulder in my slow cooker for 4 hours with some sugar/salt/spices and mixed in some liquid smoke at the end.
i dont have to even touch it and everyone loves it ;-)
G-man to the Pit of Misery. Dilly Dilly!
quote:Originally posted by Shane T.:quote:Originally posted by g-man:quote:Originally posted by Shane T.:quote:Originally posted by sarbuze:
Would LOVE to get a good pork butt/shoulder recipe from someone and actually follow it, which I never do!
No need to over-complicate with this brining bullshit. Save that for birds.
I smoke 1-2 butts/ shoulders a month, and it's got to be the most forgiving meat out there. The key is to leave it the hell alone, don't wrap, and get that sucker to at least 190F - 195F.
ha look at all the steps.
No need to over-complicate is:
I threw my pork shoulder in my slow cooker for 4 hours with some sugar/salt/spices and mixed in some liquid smoke at the end.
i dont have to even touch it and everyone loves it ;-)
G-man to the Pit of Misery. Dilly Dilly!
Have to agree with Shane. Bad form.
Anybody ordered from Snake River Farms, Lobel's, etc? If so, what's your experience?
I just ordered a 14lb Kurabota shoulder from SRF. We'll see if it beats Costco...
I just ordered a 14lb Kurabota shoulder from SRF. We'll see if it beats Costco...
quote:Originally posted by Shane T.:
Anybody ordered from Snake River Farms, Lobel's, etc? If so, what's your experience?
I just ordered a 14lb Kurabota shoulder from SRF. We'll see if it beats Costco...
i've walked into lobel's and picked up some steaks.
they were good but i honestly wouldnt pay up ever again
quote:Originally posted by Shane T.:
Anybody ordered from Snake River Farms, Lobel's, etc? If so, what's your experience?
I just ordered a 14lb Kurabota shoulder from SRF. We'll see if it beats Costco...
I have purchased a few things from SRF over the past couple years. The regular beef rib roasts were good, but not outstanding. Not worth the extra $ imo. Have not tried their Wagyu.
However, the Kurabota ham that I tried was probably the best ham I've ever had. So I would treat that shoulder with special care.
acutlaly if you guys have some local coop farms, i'd highly recommend seeing if you guys can share some cuts of meats with the locals.
some local heritage pork farms by me do some kunekune pigs and the meat is fantastic.
excellent breed for charcuterie.
some local heritage pork farms by me do some kunekune pigs and the meat is fantastic.
excellent breed for charcuterie.
quote:Originally posted by g-man:
acutlaly if you guys have some local coop farms, i'd highly recommend seeing if you guys can share some cuts of meats with the locals.
some local heritage pork farms by me do some kunekune pigs and the meat is fantastic.
excellent breed for charcuterie.
Great idea, G-man. It looks like there's a farm near me that raises "Mangalitsa" pigs. Definitely giving them a call.
16lb Prime Brisket:
- 250F over with hickory
- About 17 hours to 195F internal
- Wrapped & resting in a cooler for two hours
Smells incredible...can't wait to slice this bad boy up for the game!
- 250F over with hickory
- About 17 hours to 195F internal
- Wrapped & resting in a cooler for two hours
Smells incredible...can't wait to slice this bad boy up for the game!
I have 3 types of bacon experiments in the smoker right now.
1. Maple--where I've used both maple sugar in the cure, and coated with maple syrup. Getting significant real maple flavor into bacon is harder than you might think. Commercial maple bacon is done thru injecting extracts and chemicals.
2. Black Forest--special set of spices used in the cure and coated before smoking.
3. Savory--lessened the sugar in the cure, and added more savory flavors like garlic, onion, black pepper, and thyme.
Using my usual combination of corn cob and cherry for smoke. We'll see how they come out.
1. Maple--where I've used both maple sugar in the cure, and coated with maple syrup. Getting significant real maple flavor into bacon is harder than you might think. Commercial maple bacon is done thru injecting extracts and chemicals.
2. Black Forest--special set of spices used in the cure and coated before smoking.
3. Savory--lessened the sugar in the cure, and added more savory flavors like garlic, onion, black pepper, and thyme.
Using my usual combination of corn cob and cherry for smoke. We'll see how they come out.
quote:Originally posted by mneeley490:
I have 3 types of bacon experiments in the smoker right now.
1. Maple--where I've used both maple sugar in the cure, and coated with maple syrup. Getting significant real maple flavor into bacon is harder than you might think. Commercial maple bacon is done thru injecting extracts and chemicals.
maple is like bbq sauce in my opinion.
so i do is that I'll cure with maple sugar, but come smoking time, I'll smoke as low as the WSM will go. the bacon without a maple syrup coat as it makes it way too black and the bacon doesnt take the smoke. This is just for the smoke to take + the cure. Take it out after (2? hours, i can't recall exactly), lightly fork poke it through out and then cover it in warm maple syrup and seal it up in either foil or a container. if you let it rest like that, the bacon will really take the maple syrup flavor.
chicken wings.
quote:Originally posted by snipes:
chicken wings.
Have you done this before? How long do you smoke them?
quote:Originally posted by ThistlinTom:quote:Originally posted by snipes:
chicken wings.
Have you done this before? How long do you smoke them?
It's a regular thing at my place. 275 for 90 minutes. I like a crispy skin so I finish them for 2-3 minutes under the broiler. Perfect every time.
bah i typed cold smoking and bacon now all the websites i'm visiting have ads related to cold smoking and bacon.
bloody heck.
I'm going to add "escorts" and "guns" just for because.
bloody heck.
I'm going to add "escorts" and "guns" just for because.
quote:Originally posted by g-man:
bah i typed cold smoking and bacon now all the websites i'm visiting have ads related to cold smoking and bacon.
bloody heck.
I'm going to add "escorts" and "guns" just for because.
Try hookers and blow and let me know how it works out.