What should I make next?

stevetheteacher · Jun 30, 2015

Fairly confused as what to smoke next. Have already done St. Louis ribs, chicken breasts. brisket flat, and London broil. Need something to smoke for Thursday. I was thinking of pork butt but with the smallest being 9.3 lbs I was estimating 12-14 hours. Is that correct?

What can I smoke that is not too repetitive of what I've smoked before? Open to all suggestions, advice, etc.

Thanks,

Steve

stevetheteacher · Jun 30, 2015

Oh, I've done salmon steaks too

dirtsailor2003 · Jun 30, 2015

Depending on your smoker temp a pork butt will take about 2 hours per pound (225-250). At higher temps say 285-325 you can cut that time in half.

For other ideas try meatloaf, burgers, pork loin, pork chops, chuck roast, tri tip.

Look here for a few ideas

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

b-one · Jun 30, 2015

You might make that time frame if you cook it at 300* or better. Foil wrapped at 160* IT to by pass the stall. I go no foil around 250* and it usally takes along time. I would estimate 2 hours per pound at the lower temp to be safe at least. Hopefully another member will chime in with better info for you. A great weekday item to smoke is a Tri tip.

tropics · Jun 30, 2015

stevetheteacher said:
Fairly confused as what to smoke next. Have already done St. Louis ribs, chicken breasts. brisket flat, and London broil. Need something to smoke for Thursday. I was thinking of pork butt but with the smallest being 9.3 lbs I was estimating 12-14 hours. Is that correct?

What can I smoke that is not too repetitive of what I've smoked before? Open to all suggestions, advice, etc.

Thanks,

Steve

Remove the bone and cut it in half.

stevetheteacher · Jun 30, 2015

dirtsailor2003 said:
Depending on your smoker temp a pork butt will take about 2 hours per pound (225-250). At higher temps say 285-325 you can cut that time in half.

For other ideas try meatloaf, burgers, pork loin, pork chops, chuck roast, tri tip.

Look here for a few ideas

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

What's tri tip?

b-one · Jun 30, 2015

It's beef cut from the sirloin. Some say steak some say roast. There great for a reverse sear!

b-one · Jun 30, 2015

image.jpg

b-one
Jun 25, 2015

The most important part is to cut across the grain when slicing.

b-one · Jun 30, 2015

image.jpg

b-one
Jun 25, 2015

This is sliced shot of one I did the other day. There are many great threads to read use the search feature for ideas!

joe black · Jun 30, 2015

Steve, Dirtsailor has a good list to add to what you've already done. If you're satisfied with the things that you've done, do them again and again until you make a really bad mistake. Then figure out what the problem is and try again. In other words, there are so many variables and other issues that may arise with each cook that can upset the works. It's the practice that makes us better cooks, and understanding the different things that make a difference, ie, Temperature, humidity, type of wood, each piece of wood, how we manage the fire, cut of meat, density of the meat, marbelling, etc, etc.

The act of continued practice to make each cook better doesn't depend on whether we have cooked it before, just trying to improve. Steve, expand your menu however you choose, and enjoy what you do. After all, it's the fun that matters most.

Good luck and keep on smokin', Joe

stickyfingers · Jun 30, 2015

Whole turkey or prime rib. Depending on size, 3-5 hours.

jp61 · Jun 30, 2015

You need to try a fatty? Don't take long to smoke.

stevetheteacher · Jul 1, 2015

JP61 said:
You need to try a fatty? Don't take long to smoke.

Never did that. How is it made?

jp61 · Jul 1, 2015

stevetheteacher said:
Never did that. How is it made?

They're not hard to make.

Take a look in the Fatties section.

One word of caution...... it's easy to do, so try not to get too carried away with the stuffing amounts. Too much and you'll have a hard time rolling the fatty.

kihler · Jul 1, 2015

Try Bears double smoked ham. It's great. Just do a search on "double smoked ham"

DSCN3069.JPG

kihler
Jun 1, 2015

What should I make next?

Meat Mopper

Meat Mopper

Epic Pitmaster

Legendary Pitmaster

Epic Pitmaster

Meat Mopper

Legendary Pitmaster

Legendary Pitmaster

Legendary Pitmaster

Master of the Pit

Smoking Fanatic

Master of the Pit

Meat Mopper

Master of the Pit

Smoke Blower

Similar threads

Hot Threads