Tonight rib eyes on the traeger finished on the sear burner. Served with 02 Merus. Yum!
quote:Originally posted by Red guy in a blue state:quote:Originally posted by mneeley490:
Threw on a couple of pork butts at 6am, for pulled pork later tonight or tomorrow.
These were both injected with a mixture of apple juice, apple cider vinegar, and Jack Daniel's Tennessee Honey, then coated with Tatonka Dust. Smoking with a 50/50 mixture of hickory and apple.
Do you find that injecting pork butts is worth the extra effort? I read somewhere (? Amazingribs.com) that it wasn't worth it but I'm open to trying new things. Did two butts for the 4th (one South Carolina and the other Lexington style) that turned out great. I liked them both but the South Carolina style was the most popular.
I do. Pork butt is a very thick cut, and seasoning and smoke will not penetrate more than a fraction of an inch. If you want the inside to have additional flavor (and moisture), injection is the way to go, unless you plan to use a finishing sauce. These went 16 hours, btw, so I figure more moisture can't hurt.
I've never done one S. Carolina style. Could you share a good recipe?
That last injection was a new one for me. It came out very good. My go-to is usually a mixture of applesauce, bbq sauce, and rub. (Applesauce tends to not leak out, unlike cider.) Another good injection is melted grape jelly. Sounds strange, I know, but it gives the meat a sweeter flavor, and you cannot taste the grape in the end. Done this way, any sauce is just an option.
As to the guy that writes amazingribs.com, I tend to disagree with a lot of what he says. There are hundreds of different ways and styles to do good bbq, but he seems to think only his way is right.
I use the Cook's Country (Cook's Illustrated) recipe for rub and Sauce for South Carolina style pulled pork (mustard based). Although there are fancier and more complex mustard based sauces, I like the consistency of the Cooks Country version for dressing the pork once pulled. If you don't have access, I can e-mail it to you or type it out here.
I need to learn more about this.
I made baby back ribs and chicken tonight. I used apple wood. This wasn't premeditated. I went to the garage to grab wood and I was out of hickory. The apple gave hardly any smoke flavor to the meat. I don't know whether I didn't use enough wood (about the same amount as when I use hickory) or apple doesn't really help pork and chicken. Thoughts on that?
I made baby back ribs and chicken tonight. I used apple wood. This wasn't premeditated. I went to the garage to grab wood and I was out of hickory. The apple gave hardly any smoke flavor to the meat. I don't know whether I didn't use enough wood (about the same amount as when I use hickory) or apple doesn't really help pork and chicken. Thoughts on that?
Apple chips or lump? What type of bbq? How was the wood added?
I use a lot of apple wood- it's not as strong flavored as hickory bit I've not had problems getting enough smoke.
I use a lot of apple wood- it's not as strong flavored as hickory bit I've not had problems getting enough smoke.
Wood chunks. I experimented with using chips last year and didn't get much out of them.
Not sure what you mean by what type of bbq? I was smoking them in a WSM, they had a rub from penzey's spice - the one on the ribs wasn't great, the one on the chicken was pretty nice.
I added the wood by spreading a layer of charcoal on the bottom, putting the wood on top of that, and then pouring the lit charcoal on top of them both.
Not sure what you mean by what type of bbq? I was smoking them in a WSM, they had a rub from penzey's spice - the one on the ribs wasn't great, the one on the chicken was pretty nice.
I added the wood by spreading a layer of charcoal on the bottom, putting the wood on top of that, and then pouring the lit charcoal on top of them both.
How long did you smoke for?
I use a Wsm too for the past five yrs and had good success
Few things come to mind
How long was the smoking period
What was the temperature you're smoking at
Ratio of charcoal to wood chips
Also I put my wood on top of the lit charcoal
I use a Wsm too for the past five yrs and had good success
Few things come to mind
How long was the smoking period
What was the temperature you're smoking at
Ratio of charcoal to wood chips
Also I put my wood on top of the lit charcoal
odd - sounds like it should have worked. i'm assuming you were around 250F or so? and you didn't soak the wood first or anything like that?
It might be, as g-man notes, due to putting the wood under the lit charcoal, but i only suggest that as i always put my wood on top and don't have any practical experience doing it the other way. although i cant think of a reason why it shouldn't work?
It might be, as g-man notes, due to putting the wood under the lit charcoal, but i only suggest that as i always put my wood on top and don't have any practical experience doing it the other way. although i cant think of a reason why it shouldn't work?
quote:Originally posted by vinoevelo:
odd - sounds like it should have worked. i'm assuming you were around 250F or so? and you didn't soak the wood first or anything like that?
It might be, as g-man notes, due to putting the wood under the lit charcoal, but i only suggest that as i always put my wood on top and don't have any practical experience doing it the other way. although i cant think of a reason why it shouldn't work?
charcoal is a natural adsorbant of chemicals
you're filtering out your smoke basically with the charcoal on top =)
(anyhow that's a random ass guess)
but if you're only smoking for like 15 minutes
you're probably not going to impart something like apple smoke into your meats.
if you used Mesquite then 15 minutes could acutally do it.
quote:Originally posted by vinoevelo:
odd - sounds like it should have worked. i'm assuming you were around 250F or so? and you didn't soak the wood first or anything like that?
It might be, as g-man notes, due to putting the wood under the lit charcoal, but i only suggest that as i always put my wood on top and don't have any practical experience doing it the other way. although i cant think of a reason why it shouldn't work?
Right. I was a little hotter than 250 but not much.
Never soaked the wood.
That's the way I've always put the wood in and there's never been an issue before. Dunno.
I've never soaked my wood chunks.
also the big water pot int he middle keeps it around the 250 mark.
I take it you use that "minion" method too.
hickory is stronger than apple
I usually do two chunks of hickory when i smoke but I'd do 4 chunks of apple.
you *might* want to close off some of the bottom vents though to get a lower heat. the thing about burying your wood chunks into the charcoal like that is that lighter woods like apple wont get enough time to acutally smoke before it gets too hot and just stops smoking.
The way i do apple/maple/fig/cherry is I set up charcoal on the bottom, leave an indentation for the lit charcoal. Throw in the lit charcoal then I'll put the 4 wood chunks in a line from center outward. This allows for a great smelling steady wood smoke.
i keep my WSM around 200-230
also the big water pot int he middle keeps it around the 250 mark.
I take it you use that "minion" method too.
hickory is stronger than apple
I usually do two chunks of hickory when i smoke but I'd do 4 chunks of apple.
you *might* want to close off some of the bottom vents though to get a lower heat. the thing about burying your wood chunks into the charcoal like that is that lighter woods like apple wont get enough time to acutally smoke before it gets too hot and just stops smoking.
The way i do apple/maple/fig/cherry is I set up charcoal on the bottom, leave an indentation for the lit charcoal. Throw in the lit charcoal then I'll put the 4 wood chunks in a line from center outward. This allows for a great smelling steady wood smoke.
i keep my WSM around 200-230
Great thread. My smoker set up is a 40" Masterbuilt propane smoker with an electric smoke generator attached. I used a 3" hole saw on the smoker and have a jerry-rigged aluminum vent that I use to attach the generator to the smoker. This way I can hot smoke without having to open the smoker to add more chips and I can also cold smoke (even in the summer, just put a large pan of ice in there). Last two things to run through there were bacon (cold-smoked) and pastrami (hot smoked). Have not done a brisket, ribs, or pork but since I made the conversion to the smoker but with summer here, that is a likely project. When the propane smoker rusts out (inevitable in this location) I will probably replace with electric simply for the better heat control. It will likely be Masterbuilt as the Masterbuilt electric smokers already have the vent for attaching the smoke generator. I smoke mostly with pecan, cherry, apple, and hickory but will add peach due to the discovery of how well it flavors pork ribs. Maple sounds intriguing too.
Enjoyed a pork tenderloin last night on the electric smoker. So tasty, so easy. Simple rub, hickory wood, and about 1.5 hours. Simple and tasty!
Santa Maria Tri Tip
I've had good luck in the past smoking a tri tip Santa Maria style. Rub with chili powder, cumin, black pepper, onion powder, oregano and garlic powder. Smoke at 225 degrees using oak (or similar hardwood) until internal temp is about 125. Cover and let rest for 20 minutes.
VM
I've had good luck in the past smoking a tri tip Santa Maria style. Rub with chili powder, cumin, black pepper, onion powder, oregano and garlic powder. Smoke at 225 degrees using oak (or similar hardwood) until internal temp is about 125. Cover and let rest for 20 minutes.
VM
Smoked Bologna
The oddest thing I ever smoked was bologna. Apparently this is a very popular thing to smoke in Oklahoma (they call it Oklahoma Prime Rib) so I thought I would try it. It is served as an appetizer in cubes or can be sliced for sandwiches.
I started with a 1 pound veal bologna (you can use a larger piece). Cross score all sides. Rub with a mustard and soy sauce mix. Smoke at 225 degrees for about 2-3 hours until the outside is crusty. The bologna is already cooked so don't worry about the internal temperature.
VM
The oddest thing I ever smoked was bologna. Apparently this is a very popular thing to smoke in Oklahoma (they call it Oklahoma Prime Rib) so I thought I would try it. It is served as an appetizer in cubes or can be sliced for sandwiches.
I started with a 1 pound veal bologna (you can use a larger piece). Cross score all sides. Rub with a mustard and soy sauce mix. Smoke at 225 degrees for about 2-3 hours until the outside is crusty. The bologna is already cooked so don't worry about the internal temperature.
VM
quote:Originally posted by Vino Me:
Santa Maria Tri Tip
I've had good luck in the past smoking a tri tip Santa Maria style. Rub with chili powder, cumin, black pepper, onion powder, oregano and garlic powder. Smoke at 225 degrees using oak (or similar hardwood) until internal temp is about 125. Cover and let rest for 20 minutes.
VM
Hmm, I will have to try smoking a tri tip, sounds interesting. About how long did it take?
It didn't take long. My recollection is between 2-3 hours the times I have done it. The internal temp is the key. Next time I do it I am going to reduce the heat to about 210.
VM
VM
Smoked Pork Belly
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.
Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.
VM
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.
Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.
VM
That sounds freakin delish VM!
quote:Originally posted by DoubleD:
That sounds freakin delish VM!
second that!
So Vino Me . . . did you use the gravy in your recipe or did the BBQ sauce sub in for gravy?