mybowtie
ArboristSite Operative
Thanks.
Was about 30#. And the thing wasn't close to full. Top rack only had a pan of the fat and trimmings from the brisket in it for the dogs. The rib box was empty.
What's Hittin' the Grill or Smoker?
- Thread starter USMC615
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Thanks.
Was about 30#. And the thing wasn't close to full. Top rack only had a pan of the fat and trimmings from the brisket in it for the dogs. The rib box was empty.
Putting in a pork shoulder tomorrow morning. I coat with a mix (equal parts) of applesauce, Heinz 57, Jack Daniels mustard, Quaker steak & lube bbq sauce and my mix of hard rubs. That keeps the flavor in and keeps the outside moist. Once it reaches 165 (about 6 hours), I wrap it and let go another 6 or so. I save the juice to mix in with the pulled pork. Have to make a batch of pulled pork and pulled pork soup for next week. Photos tomorrow.
mybowtie
ArboristSite Operative
Oh boy... I'm in....
OK, here are the photos. First is the outside of the smoker. It has a 3" bottom vent and 3" chimney. Through a little trial and error I found the settings of the two openings (almost closed) to keep the temp at a pretty constant 240 - 250F. I made a fire basket out of expanded metal. I put in a double layer of unlit charcoal and then a fully burning layer of charcoal from a chimney. I put a few pieces of the smoking wood on top of the coals, add a metal plate to reduce direct heat, and then put the basket into the bottom of the drum. The photo of the basket is after the burn today - you can see the smoking wood has turned to charcoal which tells me the temp was low enough that it didn't ignite. I think that makes a more mellow smoke and better flavor. The cooking grid has a pan attached to catch drips. I use a temp sensor set - one for the grid and one inserted in to the meat. Put in the meat, insert the probe and close the lid. Takes about 5 hours to reach 165. Then I wrap the meat and put it back in for another 5 - hours at 200 - 225. If the coals don't last long enough, I put it in the oven. This spreads a wonderful aroma throughout the house. This roast was fall-apart tender with no hard bark but lots of flavor due to the coating mixture I use. I save the juice in the foil and add it to the pulled pork.
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Oh my!!!
Looks gooooood. What temp did you use?
Biigg50
Addicted to ArboristSite
Averaged about 155. Pulled the meat at 148 internal.
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Wow, that's lower than I thought it would be but it sure looks good! I'm not sure I could get mine to run that low but will have to try it on the next brisket.
Flint Mitch
ArboristSite Guru
Pork tenderloin. Smoked about an hour over Apple. I'm wrapping in foil and going to finish with a little hard cider inside for moisture
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Flint Mitch
ArboristSite Guru
Turned out very well!! Snack now dinner tomorrowPork tenderloin. Smoked about an hour over Apple. I'm wrapping in foil and going to finish with a little hard cider inside for moisture
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Biigg50
Addicted to ArboristSite
Turned out very well!! Snack now dinner tomorrow
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That looks perfect! I love adding hard cider to pork.
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You guys are killing me!
Biigg50
Addicted to ArboristSite
Tritip low and slow this morning. Smoked 4.5 hrs with just olive oil, sea salt and course pepper. Then in refrig for the afternoon and just sliced for sandwiches.
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Not homemade but I'll be having this tonight. Also this is the view from my bedroom window for the next several months
srb08
Doesn't play well with others
OutstandingTritip low and slow this morning. Smoked 4.5 hrs with just olive oil, sea salt and course pepper. Then in refrig for the afternoon and just sliced for sandwiches.
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