- Jul 2, 2012
- 40
- 10
So have had my smoker for a week now, chicken and ribs are pretty easy, slowly working my way up to bigger meats, saw them do a rack of pork on Pitmasters a few weeks ago so decided to try it out.
Picked up a rack from the local grocery story, had the butcher there cut one for me since nobody has them pre cut (although even though I asked, they didn't cut out the chime bone, so no way for nice cut chops when done)
Smoker is a Yoder 16" Cheyenne sidebox, 360 lbs, built like a tank.
In Kansas its 105 right now, and using the minion method, I'm having a hard time getting the temp below 290, even with the vent all the way closed, so from now on, only gonna try using 1 chimney of lit lump, with chunks to hopefully get down to around 250.
Since couldn't get down to 250, they cooked at 285-290, and where done in 2.5 hours (was hoping to go 250 for 4 hours) with an internal temp of 145 when I pulled, wrapped in foil and let sit for 45mins.
Even with only that short a cook time, had a little smoke ring, and good smoke flavor, tender and plenty of juice. Still would have liked to slow them down a but not bad for the first try.
My first time trying to french cut, plus I need better knifes, guess you have to start somewhere...
rubbed and ready to go
after 2.5 hours, hit 145 internal, no choice but to pull em
with the chime (sp?) bone still there, cutting was a pita
the close up
Picked up a rack from the local grocery story, had the butcher there cut one for me since nobody has them pre cut (although even though I asked, they didn't cut out the chime bone, so no way for nice cut chops when done)
Smoker is a Yoder 16" Cheyenne sidebox, 360 lbs, built like a tank.
In Kansas its 105 right now, and using the minion method, I'm having a hard time getting the temp below 290, even with the vent all the way closed, so from now on, only gonna try using 1 chimney of lit lump, with chunks to hopefully get down to around 250.
Since couldn't get down to 250, they cooked at 285-290, and where done in 2.5 hours (was hoping to go 250 for 4 hours) with an internal temp of 145 when I pulled, wrapped in foil and let sit for 45mins.
Even with only that short a cook time, had a little smoke ring, and good smoke flavor, tender and plenty of juice. Still would have liked to slow them down a but not bad for the first try.
My first time trying to french cut, plus I need better knifes, guess you have to start somewhere...
rubbed and ready to go
after 2.5 hours, hit 145 internal, no choice but to pull em
with the chime (sp?) bone still there, cutting was a pita
the close up
