Who's got picts of tonight's meal? No photo, didn't happen.
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Who's got picts of tonight's meal? No photo, didn't happen.
Pork butt just came off the pbc... gotta rest for a bit
Yay RAMSAY!
http://i66.tinypic.com/2e3aepz.jpgQuote:
Originally Posted by ChickNorris
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This is last weeks brisket. Keep in mind there are the true believers who say you can only get a smoke ring and bark by using wood. Pellet smokers will not do that, they say. Ok what ever.
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Followed by pork chops smothered in apples and brown sugar. With a cider vinegar, sage & chicken broth sauce
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In case anyone is interested, Sam’s has whole briskets (huge 10 - 20 lbs) for $2.49 a lb.
Sooooo tender pork... thank you pit barrel Cooker
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Kazoo, those photos look like your old house. Did you just trick everyone into thinking you moved so people would stop dropping by unannounced?
No smoke ring with pellets. That's hilarious.
Thanks for the heads-up on Sam's brisket.
FWIW the only smoke technique I've consistently read won't give you the smoke ring is electric smokers which happen to use wood chips or pellets. Whoever is saying that it's pellets specifically is wrong & is misconstruing what people are talking about as it's more the method than the materials.
I used electric smokers for years with consistent success as far as delicious food always in the absence of a smoke ring though. Nobody who ate my meat (uh huh huh /Butthead) waxed negatively about the lack of a smoke ring. It was always praise on how delicious the pulled pork or brisket was. I used a combination of chips in the tray and pellets in a tube. Great taste, no smoke ring.
Once I started using a pellet smoker I immediately noticed the smoke ring. Flavor isn't incredibly different between the two methods but the smoke ring is present with the pellet pooper. Everything I've read in addition to my personal experience says that the presence or lack thereof of a smoke ring has zero outcome on flavor so IMO it's a non-issue anyway.
tl;dr Choose the method that works best for your budget and application and perfect your technique and ignore the internet haters. Eat what you like.
I had a terrible electric smoker that someone gave to me, and I was able to get a decent smoke ring on the one good piece of meat that we smoked.
Sous Vid is over there >>>>>>>.Quote:
Originally Posted by Jer
;)
Nothing in the smoker this week... next week I'll have a brand new Blaz'n Grills pellet smoker to play with tho.. yay me
I'm throwing a Boston butt on my Green Mountain Grills Daniel Boone Wi-Fi before I go to bed. Can't wait for all-you-can-eat pulled pork tomorrow for football.
How much that weigh you need to smoke all night? Around here we can't do overnight due to the skunks, raccoons , bobcats who wander the area.Quote:
Originally Posted by Jer
They don't mind the heat of the grill? They don't sell caribiners down there? What's your address, l'll send you 37.
Wildlife don't care about heat, when it comes to food. Those low to the ground critters can knock a grill or smoker over like a trash can.Quote:
Originally Posted by Irving
You need an electric fence. They make a light weight packable one for hunters/bears/hunters/slashes.
I think it's about a 10 pounder or so, give or take. I go low and slow (215-225deg max) versus hot and fast so for my I find that getting it on the night before alleviates people standing around with empty plates and growling stomachs for an hour or more while I try to rush it at the end. I also like it to be done before lunch time (not dinner in the evening) so that way we can pick on it throughout the day. If it's early I can simply drop the oven or smoker (depending on where I'm finishing it) to a warm temperature or wrap it in a bath tower and throw it in a large cooler for a few hours. Either way, having it done early always beats being late and what I've found about 'que, especially when you go low and slow, it's done when it's done. No good way to time or rush it w/o sacrificing some quality in the end.Quote:
Originally Posted by Great-Kazoo
As for the critters.. I feel for you there. That would certainly add a new caveat to the smoking game. I even spilled my render bucket onto the patio the last time I smoked. You can't ever clean that crap up fully since it seeps into pores of the concrete. When we had the dogs they'd sit and lick the patio forever even if I cleaned that spot up like crazy. Now, since we don't have dogs, I don't even really clean it as much as let the rain take care of it over the years. If we had a coyote or other wildlife problem that would be a bit more of a troubling mistake.
I did some wild game a couple days ago that turned out really good. Antelope roasts and ribeyes and an elk heart. Tried a combo of hickory wood pieces and pellets together which seemed to work well. Covered everything with bacon to keep it nice and juicy.
Ok i understand the early start for a mid afternoon serve time. "Thought" it was for dinner.Quote:
Originally Posted by Jer
Even if it is for a dinner time meal the common estimate is 1 to 1 and 1/2 hours per pound. For 10 lb Boston butt that would equate to about 15 hours by my math. It's been my experience that for whatever reason every cut of meat I ever smoked ends up taking until the upper end of that window or longer.Quote:
Originally Posted by Great-Kazoo
Like I said it's a lot easier to have it end up done hours early and let it rest than it is to have it end up late and have everybody hungry and upset. all it takes is a couple situations where your smoke runs long and everybody has to wait an hour or two extra to eat and you start adjusting what time you start them. Since I wake up pretty early anyway I previously assumed it would be easier to just put it on first thing in the morning but what I quickly discovered was it's even easier to put it on before you go to bed the night before.
I didn't monitor anything throughout the night and when I rolled out of bed this morning it was exactly 165 degrees... Time to foil anyway. I preheated the oven to 225 foiled that bad boy up and brought it in for the rest of the cook which just finished an hour or so ago. Had I started it this morning I would have been well behind the eight-ball already.
I don't know who these superhumans are that are able to smoke a Boston butt in six or seven hours but that's never been my personal experience.
I can cook a pork butt in 6hrs or so, but i'm using a Pit Barrel Cooker which cooks a lil hotter than an offset smoker or what most ppl run their pellet smokers at
It's been my experience as well and I think this is due to our elevation.Quote:
Originally Posted by Jer
It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.
I think that plays a large role in it as well.Quote:
Originally Posted by Gman
For what it's worth the pulled pork turned out great and the added cook time came through in terms of tenderness and juiciness. The flavor was very good and I prefer when I have enough time to do it this way verses when I don't budget enough time and find myself increasing the temperature down the run to try to get it to a desired internal temperature quicker. It usually turns out a little bit drier and tougher in that case with less of the fat rendered. Ultimately it took this thing probably 16 hours or so to cook completely not counting the couple of hours I rested it.
Not really, it's due to size / weight of meat being smoked. I don't usually go over a 5 - 7 lb brisket of pork shoulder for the two of us. Probably because i take 5 lb off a brisket to brine a weekish for corned beef or pastrami. 1/2 a whole(12+ lbs) pork shoulder is cut for green chili or sausage.Quote:
Originally Posted by Gman
Be sure and post after results!
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Chicken thighs on the pit barrel Cooker last night...
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O M Leprechaun
YAY!
Yesterday we used two pork shoulders and equal parts of elk and moose to make 34 lbs. of elk knapwurst, elk jalapeno summer sausage and moose beer salami. The stuffed rolls are in mahogany casings, and the beer salami uses Lefthand Nitro milk stout for flavor. Today I'm smoking the summer sausage and salami.
All in preparation for a Moose Fest Party next summer!
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very nice. You build or buy that smoker?Quote:
Originally Posted by Hummer
No, it's just a basic electric food smoker, one we've used ~30 years. I replaced the heating element a few years ago. It's more work than the fancy new ones with temp, humidity, Bluetooth, timing and smoke controls. But it does the job of smoking meats and fish.
It's windy and snowing here so I surrounded the smoker with some composter bin panels to reduce the effect of wind on the cabinet. (Sorry to disappoint, it's no Mad Max smoker special).
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That's some good looking moose!
Since getting back from the elk hunt we've been busy catching up, making "value added" products, as it's termed in ag marketing. There's some some moose beer salami and jalapeno elk summer sausage for you. We also made some Hot Elk Italian Sausage. It's not easy controlling a hot Italian elk. It may be too hot for you Irving.
I take it you got your moose? I must have missed the post.
Sounds like a challenge to me. I know I'm pasty with a high pitched voice and slight lisp, but I've yet to run into anything that's too hot for me. ;)
FIFYQuote:
Originally Posted by brutal