What to put in the smoker this weekend?

[Mykidsdad]

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[Gman]

Another pork shoulder on its way...

[Jer]

^That doesn't look like the traditional dry-rub bark you normally see from a pork shoulder. Is that honey-glazed or something?

[Gman]

That was after I gave it a spray. If your basting liquid contains sugar, like apple juice, you end up with a bit of a glaze on the outside.

[Jer]

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.

[Great-Kazoo]

Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.

[Irving]

Define "quick."

[Gman]

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.

That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.

[Gman]

Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.

I tried that and didn't like it. The smoke was so dominant I missed the taste of the steak itself. I prefer steak either over hot charcoal or seared in a cast iron skillet.

[eddiememphis]

Sauerbraten!



Two pound roast. Add spices, red wine and vinegar.



Let it marinade for 3-5 days. I'll smoke it tomorrow or Sunday.