Being single, sometimes I won't be smoking large quantities. Today I got a 4lb point. As far as heat and time, would I smoke it the same as a whole? Any thoughts would be appreciated. If it comes out good I will do a whole one later for family to come over.
SmokingMeatForums.com Top Picks
- 659 Posts. Joined 11/2012
- Location: Llewellyn PA aka God's Country
- Points: 68
- Select All Posts By This User
Finished temps should be the same as usual.
Still in. About 170 IT. I have about another hour or so. We shall see. Glad yours is going well.
Not so good. It was a bit stronger than the family liked it. I was a bit disappointed in how long it took as well. I figured 5 to 6 hours, and at hour 6 I finally just wrapped it in foil and finished it up in the oven. I should know better as every smoke I have done has gone way longer than I have calculated.
I used Hickory, which may have been a mistake. I was going to use Pecan, but the Hickory was the first bag I saw. LOL. Also, I kept the smoke going thru the whole process. Again, I think that may have contributed to nobody liking it. Maybe cut the smoke off at hour 2 or 3 and just slow cook it the rest of the way.
My last mistake was I just used Salt, Pepper, Onion and Garlic. Chef Jimmy gave me a rub recipe that has been a real hit with the family, I should have used that instead. Might have given it a bit more of a pleasant taste.
Either way, I am going to give it another try when I see the meat go back on sale. So far I am hitting about .500. They have liked a few things, and not liked a few. I want to try sausage one of these days, but I will wait a bit.
Glad yours went well, it looks really good.
The small one of mine seems to work real well. I kept it at 250 for 5 hours. When the chips burned down I put a little more in. I also liked hickory, but then I am the only one I have to please, usually. My son and his young lady put bbq sauce on everything any way. I got my recipe from Masterbuilt home site:
– 1/2 cup paprika
– 4 tablespoons garlic powder
– 4 tablespoons onion powder
– 2 1/2 tablespoons dried oregano
– 2 1/2 tablespoons kosher salt
– 1 tablespoon freshly ground black pepper
good luck on the next one. I might try smoked pizza for the kids this weekend.
Thanks for the info. My temp was good in the smoker. I had it about 230 to 250 all the way thru. Not sure why it took so long to cook though. Everything I read said it should have taken about 5 to 6 hours tops. Oh well, seems that everything I try and cook takes more time than it should. LOL.
Thanks for the rub recipe too. I will give it a shot next time. I told my wife if that cut goes on sale to pick it up and I will give it another shot. The leftovers are for lunch in sandwich form, so we shall see.
Have not done pizza, but sounds interesting.