The Smoker Thread - recipes, techniques, ideas

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Brent C l a y t o n
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Re: The Smoker Thread - recipes, techniques, ideas

#201 Post by Brent C l a y t o n » June 30th, 2012, 11:36 am

Porky goodness going on soon, I'm smoking with sugar maple this time.

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Re: The Smoker Thread - recipes, techniques, ideas

#202 Post by dteng » June 30th, 2012, 2:29 pm

Wow Brent, that's some pretty big French toast! [snort.gif]
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Re: The Smoker Thread - recipes, techniques, ideas

#203 Post by G. Bienstock » July 4th, 2012, 9:32 am

Two pork butts and 10 brats are on the smoke...
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Re: The Smoker Thread - recipes, techniques, ideas

#204 Post by jordan whitehead » July 4th, 2012, 11:53 am

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my first shoulder


**** Carolina Barbecue Sauce ****
2 cups cider vinegar
1 1/2 cups apple cider
1/4-1/2 cup dark brown sugar
2 tablespoons yellow mustard seeds
2 tablespoons Dijon mustard
1/2 cup tomato paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 smoked pork neck bones or ham hocks
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Re: The Smoker Thread - recipes, techniques, ideas

#205 Post by jordan whitehead » July 4th, 2012, 4:42 pm

should i expect a plateau with this thing as well? seems to be stuck in the mid 160s
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Re: The Smoker Thread - recipes, techniques, ideas

#206 Post by Bob Wood » July 4th, 2012, 4:46 pm

jordan whitehead wrote:should i expect a plateau with this thing as well? seems to be stuck in the mid 160s
Yes. Expect it to be stuck there for several hours.
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Re: The Smoker Thread - recipes, techniques, ideas

#207 Post by jordan whitehead » July 4th, 2012, 5:41 pm

Bob Wood wrote:
jordan whitehead wrote:should i expect a plateau with this thing as well? seems to be stuck in the mid 160s
Yes. Expect it to be stuck there for several hours.
finally coming out of it as it is now at 170deg. good thing this wasn't for today's festivities. Been in around 7 hours at 225-260deg.
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Re: The Smoker Thread - recipes, techniques, ideas

#208 Post by Brent C l a y t o n » July 4th, 2012, 6:22 pm

Here is my finished butt. I didn't really get any pics of the meat pulled but I have some leftovers in a bag which I can photograph at some point. I bought the butts on Wed. afternoon, had the rub ready and put it on as soon as I returned from the market. They went into 1gal zip lock bags and I left them untouched. Into the cooler Saturday AM and off to NJ, and they came out of the fridge once I had the fire going. The coals were going pretty well and the wood had soaked for a couple of hours. I started around 2pm so I kept them smoking at 200-250deg until midnight. I found that after 3hrs the smoke died down and I had to get in to stir up the coals and get it smoking again, so I started mopping at that point. From 3-6hrs I opened the grill once per hour to mop and stir the fire box. From 9pm-midnight it was more like once every 20min. Into the oven @ 180deg until 8am Sunday, when I turned off the oven but left them in until packing up at 9:30. Both were in aluminum trays I then wrapped with foil and insulated with towels in a cooler. We didn't eat until about 1:30-2pm and we only went through one butt. The other one was still plenty warm when we arrived home at 9:30pm. The smoke ring was awesome, better than I've achieved before and I think it's due to the meat being colder than previous times. It was red to almost 1" and some pink beyond that. Dark meat was mostly all red throughout. The chili powder gave it a nice kick but it wasn't overdone, and I didn't do any chili flakes in the sauce.

Rub for two shoulders (I used about 2/3 of this)
2 cups Kosher Salt
1 cup hot chili powder
2 cups Turbinado brown sugar
special spice mix

Mop Sauce
2 cups unfiltered apple juice
1cup apple cider vinegar
1cup white distilled vinegar
3/4 cup spice rub

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Re: The Smoker Thread - recipes, techniques, ideas

#209 Post by jordan whitehead » July 4th, 2012, 7:55 pm

mine is just about done. Will serve it tomorrow. Do i pull it apart tonight or stick it in the fridge whole?

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Re: The Smoker Thread - recipes, techniques, ideas

#210 Post by Mel Hill » July 4th, 2012, 8:06 pm

if you can seal it in a plastic bag, I'd suggest placing it in an ice bath to shed the heat ASAP then into the fridge overnight. I like to breakdown fatty cuts cold so I can remove a fair amount of the fat but others might like more fat than me in my pulled pork. if you pull it tonight keep it in all it's liquid as it cools.

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Re: The Smoker Thread - recipes, techniques, ideas

#211 Post by Brent C l a y t o n » July 4th, 2012, 10:50 pm

I would say the opposite of Mel, pull when warm as it comes apart easily. You can fork off excess fat while pulling. Especially on the shoulder, you have more lean meat and the skin will come off with the fat easily. You could keep it overnight in the oven at 180 and baste it a bit more, that could help continue to break down connective tissue.
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Re: The Smoker Thread - recipes, techniques, ideas

#212 Post by jordan whitehead » July 5th, 2012, 12:07 am

broke it down before fridge. poured back the pan juices. It is in a pan covered with saran wrap and aluminum foil. will bring it back up to temp still wrapped.

couldn't keep my hands of it tonight. a few in the pan, a few more in my mouth. glistening juiciness. not much of a smoke ring but tastes damn good.

prefer carolina style sauce as noted above. homemade cole slaw tomorrow too.
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Re: The Smoker Thread - recipes, techniques, ideas

#213 Post by Bill Clay » July 5th, 2012, 7:58 am

Has anybody tried the Orion smoker? I guess more of a cooker than smoker, although you can add wood to the bottom....big reviews/claims about it, wondered if anyone has one or has experience with one?

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Re: The Smoker Thread - recipes, techniques, ideas

#214 Post by Robert.Fleming » July 5th, 2012, 8:21 am

Bill Clay wrote:Has anybody tried the Orion smoker? I guess more of a cooker than smoker, although you can add wood to the bottom....big reviews/claims about it, wondered if anyone has one or has experience with one?
Never heard of Orion, but the promo video makes it look snappy!

[youtube][/youtube]

EDIT: Reviews:

http://bbq.about.com/od/charcoalgrillre ... 02407a.htm

http://www.bbqsaucereviews.com/review-o ... on-cooker/

http://olddavespo-farm.blogspot.com/200 ... -ribs.html

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Re: The Smoker Thread - recipes, techniques, ideas

#215 Post by dteng » July 5th, 2012, 7:15 pm

Question about pulling pork - usually pulls apart real easy particularly the outer fatty pieces, until the middle, then meat gets tougher to pull apart. Is this just how it is or do I need to smoke longer?

Also, considering upgrading to Cookshack Elite...opinions? Saw Smokin Tex but little concerned about made in China.
I am going to stick with electric, just don't have time or patience to deal with constant feeding of smoker.
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Re: The Smoker Thread - recipes, techniques, ideas

#216 Post by Brent C l a y t o n » July 5th, 2012, 7:48 pm

Dan,

The connective tissue is supposed to break down as the meat cooks, and mopping prevents drying out which could also make it tougher to pull. I've found those extra 6-8hrs in the oven really make a difference in making the meat easy to pull. I would definitely recommend smoking the day/night before and allowing the time in the oven to soften up the meat more. My first couple of tries with shoulders and butts which I smoked for up to 8hrs but served immediately were tougher to pull than the last couple of rounds which I did the day before and left in the oven. I've also had success with this when doing short ribs, they are much more tender with oven time than right off the grill.
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Re: The Smoker Thread - recipes, techniques, ideas

#217 Post by G. Bienstock » July 5th, 2012, 9:21 pm

I made a coffee and chili rub that was not too hot or sweet. The stall lasted 2 hours and 10 minutes at 161.

I wrapped the butts in foil and poured in some apple juice after they hit 175 on the smoker and finished up in the oven until they hit 195, and then into an insulated cooler for 30 minutes. At this point the meat is getting some steam action. The meat was very moist and pulled apart easily.

I did some experimentation with the 2 butts. One was injected with a mixture of apple juice, pomegranate/cherry juice, white vinegar, apple cider vinegar, raspberry vinegar and spices. I also mopped this butt more than the non injected one. The injected meat was moister but too sweet. I think the next time I will either use less fruit juice or just skip the injection as the other butt was plenty moist.

I smoked butts on my Weber kettle a couple of times before but this batch on the water smoker was on another level.
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Re: The Smoker Thread - recipes, techniques, ideas

#218 Post by dteng » July 5th, 2012, 9:21 pm

Brent,
So you pull it out of the smoker at 195 then leave in the oven at low temp for another 6 hours?
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Re: The Smoker Thread - recipes, techniques, ideas

#219 Post by jordan whitehead » July 5th, 2012, 9:37 pm

mine was not mopped. no liquid at all on the shoulder. only in the drip pan. No foil and no cooler. It was however finished in a 235deg oven over drip pan. bone came out easily at 183 deg. skewer went in with no resistance. let it rest 30 minutes or so. pulled apart easily. shiny and moist reheated today in 225 deg oven. coated in pan drippings and some of the carolina sauce i made. no complaints with the results/taste. wish brisket has such a low margin for error
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Re: The Smoker Thread - recipes, techniques, ideas

#220 Post by G. Bienstock » July 5th, 2012, 9:48 pm

I OD'ed on BBQ Pitmasters on TV the past week and picked up a few good tips. Johhny Trigg is quite an inspiration.

Johnny used peanut oil on his ribs and shoulder before applying his rub. Previously I did not use any oil. This time I used safflower oil because it was in the pantry and I suspect oiling made a difference on the bark.
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Re: The Smoker Thread - recipes, techniques, ideas

#221 Post by zachary l a n g » July 6th, 2012, 7:34 pm

I am looking for a digital thermometer to measure the temp inside the smoker (not the meat). any recs?

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The Smoker Thread - recipes, techniques, ideas

#222 Post by M. Sai » July 6th, 2012, 10:08 pm

Zach - take any probe thermometer, cut a potato or apple in half, skewer with the probe, pushing the end all the way through your insulator/holder so the end of the probe is floating in space. Place veggie/fruit on the grill (sliced side down) next to the meat. Run the lead out of the BBQ, and now you have a thermometer to measure air temp.

I always run two probes, one in the meat, and one to measure air temp.
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Re: The Smoker Thread - recipes, techniques, ideas

#223 Post by Bob Wood » July 6th, 2012, 10:19 pm

zachary l a n g wrote:I am looking for a digital thermometer to measure the temp inside the smoker (not the meat). any recs?
I just find a $2.99 dial-type oven thermometer and put in on the grill away from the fire. Close enough.
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Re: The Smoker Thread - recipes, techniques, ideas

#224 Post by jordan whitehead » July 13th, 2012, 12:42 pm

picnic shoulder came out so damn good last week, couldn't wait any longer. Currently have a 5+ lb boston butt smoking away.

damn thing peaked at 173. figured it had passed the plateau. Nope, fell back down to 160. PITA
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The Smoker Thread - recipes, techniques, ideas

#225 Post by Jay Carroll » April 9th, 2013, 9:13 am

Ok- buying a smoker this weekend. Pretty set on the Weber 22.5 SM.

Thoughts?
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#226 Post by Bill Tex Landreth » April 9th, 2013, 9:56 am

Jay Carroll wrote:Ok- buying a smoker this weekend. Pretty set on the Weber 22.5 SM.

Thoughts?
Will take a bit of learning to get it right, but following the "Minion Method" is the way to go. Lots of info here: www.virtualweberbullet.com


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#227 Post by Mel Hill » April 9th, 2013, 10:06 am

Chicago's very own Gary Wivott has lots of info and a book on BBQ
http://www.lowslowbbq.com/

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#228 Post by dteng » April 9th, 2013, 7:54 pm

Damn - saw a few posts above.
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#229 Post by gene keenan » April 9th, 2013, 7:58 pm

dteng wrote:Damn - saw a few posts above.
I thought Bob Wood came back to life...
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Re: The Smoker Thread - recipes, techniques, ideas

#230 Post by M Hudson » April 24th, 2013, 8:05 pm

G. Bienstock wrote:The dry rubbed turkey turned out great. I used a blend of mainly maple, cherry, apple and pecan with lesser amounts of alder and almond and just a midge of mesquite.

Pork shoulder is next. Mark Hudson turned me onto the vinegar based Wilber's Barbecue Sauce with pulled pork. A great match from a thin non sweetened and tomato free sauce that really makes the meat blossom.

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Re: The Smoker Thread - recipes, techniques, ideas

#231 Post by Tyler Rico » April 24th, 2013, 8:32 pm

zachary l a n g wrote:I am looking for a digital thermometer to measure the temp inside the smoker (not the meat). any recs?
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#232 Post by G. Bienstock » April 24th, 2013, 8:34 pm

Northern, Southern, Western, I enjoy good food from all over Mark.

This weekend I am making my first calzone on my new stone on the Weber kettle.

Next will be another turkey.
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#233 Post by Jay Allen » April 24th, 2013, 11:54 pm

Jay Carroll wrote:Ok- buying a smoker this weekend. Pretty set on the Weber 22.5 SM.

Thoughts?

I love my Weber 22.5 SM. You'll have to play around with the amount of fuel, venting and such, but once you get it down, it holds temperature really well and most importantly the end product is very tasty.

A great resource is Amazingribs.com. I swear by that site. It gives recipes and also talks about the science of smoking and the reasons for doing certain things.

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#234 Post by cweaver » April 25th, 2013, 6:24 am

Saturday mid 60's and sunny. The neighborhood will be filled with the gentle wisps of smoke and aromas of meat.
Thanks all for the inspiration everyone!
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#235 Post by Jay Carroll » April 25th, 2013, 6:48 am

I did get the Weber Smokey Mountain and am going to break it in Saturday- with some ribs. Will report back.

Oh- and after assembling the thing, the large door is not flush with the exterior- should this be tight? before I start bending it, wanted to see if this was normal.

Thanks
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#236 Post by Bill Tex Landreth » April 25th, 2013, 6:55 am

Jay Carroll wrote:I did get the Weber Smokey Mountain and am going to break it in Saturday- with some ribs. Will report back.

Oh- and after assembling the thing, the large door is not flush with the exterior- should this be tight? before I start bending it, wanted to see if this was normal.

Thanks
I would think that it needs to be flush so as not to allow in too much air. Give Weber customer service a call. They are pretty good in that depatment -vs- other companies out there.
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#237 Post by Jay Carroll » April 25th, 2013, 7:23 am

I was thinking it needed to be flush...it isnt now. Will call- thanks!

Also bought this thermometer to use...thoughts?

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#238 Post by Joe Dulworth » April 25th, 2013, 7:37 am

Jay, that's the thermometer I just bought. I receive mine on Monday. Great minds I guess.
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#239 Post by Tyler Rico » April 25th, 2013, 8:33 am

Jay Carroll wrote: Also bought this thermometer to use...thoughts?

I highly recommend the maverick et-732, you wont be disappointed. Great range, accurate temps, ability to set temp warning limits. It sure beats having to go outside and check the temp every so often.

One thing I do before cooking is wrap the metal jacketed cables in foil that will be exposed to the smoke. They get so much damn resin and gunk on them while cooking that wrapping them in foil and then disposing of foil will keep your cables looking new for a long time.

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#240 Post by Jay Carroll » April 25th, 2013, 9:17 am

thanks for that tip- looking at some reviews of it- seems that is an issue.

I look forward to trying all of this stuff!!
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#241 Post by Joe Dulworth » April 25th, 2013, 9:44 am

Thanks for that tip Tyler.
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#242 Post by Jay Allen » April 25th, 2013, 10:18 am

Jay Carroll wrote:I did get the Weber Smokey Mountain and am going to break it in Saturday- with some ribs. Will report back.

Oh- and after assembling the thing, the large door is not flush with the exterior- should this be tight? before I start bending it, wanted to see if this was normal.

Thanks

Try running your smoker first. If you see a lot of smoke leaking out of the front door, then you might have to adjust the door. I don't really think it needs to be an airtight seal.

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#243 Post by cweaver » April 26th, 2013, 6:01 am

Jay, I ran the smokey Mtn for many years until I needed more rack space. It is a great smoker and holds temp well. The door was always a bit wonky, if it leaks too much then take it off and bend it a bit to tighten it up. I second Tex's use of the Minion method... It allowed for a bit of shut eye when doing the overnight smokes... PM if you have any questions or need any wood, have Cherry and Pecan here at the house.
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#244 Post by Jay Carroll » April 26th, 2013, 6:41 am

Chris-

Thanks for the offer- and suggestion. I am going to try it tomorrow...don't think I am diving in the deep end right away with a brisket- prob some ribs. Will report back.

I have "smoked" using my regular Weber Kettle and I am looking forward to trying this!
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#245 Post by Jay Carroll » April 27th, 2013, 12:19 pm

Ribs on, holding steady at 225-230. Going to use the 3-2-1 system
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#246 Post by Robert.Fleming » April 27th, 2013, 12:38 pm

Jay Carroll wrote: Going to use the 3-2-1 system
Eh?

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#247 Post by Bill Tex Landreth » April 27th, 2013, 1:05 pm

Robert.Fleming wrote:
Jay Carroll wrote: Going to use the 3-2-1 system
Eh?
Three hours of smoke...two hours of foil...one hour back on smoker with sauce?
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#248 Post by Robert.Fleming » April 27th, 2013, 1:11 pm

Bill Tex Landreth wrote:
Robert.Fleming wrote:
Jay Carroll wrote: Going to use the 3-2-1 system
Eh?
Three hours of smoke...two hours of foil...one hour back on smoker with sauce?
Questions:

1. Do the ribs take on any more smoke flavor after the first hour or so?

2. What does the foil bring to the party?

3. If you don't use sauce, would you leave them in the foil or unwrap them for the last hour?

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#249 Post by Bill Tex Landreth » April 27th, 2013, 1:18 pm

1. From what I have read, meat will take about four hours of smoke. After that, no more, but that is for shoulder and brisket. Ribs might be shorter.

2. Foil allows the ribs to steam and get tender (Texas Crutch for brisket. I do not do this).

3. Possibly.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Robert.Fleming
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The Smoker Thread - recipes, techniques, ideas

#250 Post by Robert.Fleming » April 27th, 2013, 1:31 pm

Bill Tex Landreth wrote:1. From what I have read, meat will take about four hours of smoke.
I don't think so, but there's only one way to tell. When I get a chance I'll run the experiment and report back.

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