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  1. paleoman

    Picnic Pork Shoulder...

    At 5:30pm today, I started brining the shoulder. After removing the wrapper, I did see that it had a skin, which I read (after I bought it - will stick to Boston Butt from here on out) is common. I tried my best to slice it off (assuming that I should do that). Weight is now 7.55 lbs (from 8.47...
  2. paleoman

    Picnic Pork Shoulder...

    I also am interested to see how this turns out, as it is a "picnic shoulder" and not a "Boston Butt", like the others were. I read that it has less marbling and is tougher.
  3. paleoman

    First time smoking baby back ribs...

    Thanks!
  4. paleoman

    Picnic Pork Shoulder...

    I've got a 8.5 lb picnic shoulder, that I going to use for pulled pork. One time (~8 lbs), I scored the fat cap and pellet smoked fat cap up, with a pan of broth under, at 265˚F(9 hours). Hit 200˚F. Bark was very good, fairly moist. Another time (7lb 3 oz), I did injection and pellet smoked at...
  5. paleoman

    First Hot Smoked Bacon

    Thanks all! I'm not planning on telling anyone about my bacon! :emoji_laughing:
  6. paleoman

    First Hot Smoked Bacon

    Well, After about 36 hours of resting in the refrigerator, after smoking, I sliced up the two portions of bacon with different seasonings, fried up some of each, and tried it out. I feel awful.... Awful because I probably ate about 8 sliced of bacon, along with my breakfast of three...
  7. paleoman

    First Hot Smoked Bacon

    Thanks. I really had no clue on the ratio of spices. I saw this info on a site: Black Pepper: A classic and versatile spice that enhances the savory flavor of bacon. Garlic Powder: Adds a subtle yet aromatic depth to the meat. Onion Powder: Imparts a sweet and savory balance...
  8. paleoman

    Perfectly Porked Shoulder

    You did a fantastic job! It looks great! @JckDanls 07 Good to know about freezing with finish sauce on it. I've been vacuum sealing leftovers with a little BBQ sauce to keep it moist. For eating, I've tried some with BBQ sauce and some with finishing sauce and I like them both.
  9. paleoman

    First Hot Smoked Bacon

    Tomorrow morning is slicing and sampling time. I hope my seasoning mixture was ok. I guess since it was applied before smoking, the worst case is that the flavoring will be on the edges… that will be my story, if it comes out badly.😀
  10. paleoman

    First Hot Smoked Bacon

    That's a good idea. I haven’t used mine enough, especially with multiple pieces of meat, to tell if the heat is even. I have been probing ambient temp to see how the temp is. It seemed pretty consistent, but I have the probe on the upper small shelf and temp was reading about 15 degrees hotter...
  11. paleoman

    Smoked reverse sear filets

    Looks wonderful!!!
  12. paleoman

    First Hot Smoked Bacon

    I'm....trying....to...resist....the...urge.... :) There was a small flap of belly that I sampled, but it was so thin, it was like jerky. I'll guts it out and taste it Saturday.
  13. paleoman

    First Hot Smoked Bacon

    At 3:45pm, I bumped Traeger to 225˚F, and then at 04:15pm (total time 7.5 hours), I pulled out the meat and covered to rest for an hour. ITs were 145˚F/136˚F. Will let it sit in refrigerator, until Saturday morning and will then slice. After about 5 hours smoking... After pulled...
  14. paleoman

    First Hot Smoked Bacon

    Here are temp measurements for the day... Starting smoking at 8:45am. Probes at 48˚F (left smaller piece - sweet and savory). 43˚F (right larger piece - classic). 1 hours 09:45 Left 93˚F, Right 77˚F. 2 hours 10:45 Left 117˚F, Right 97˚F. 3 hours 11:45 Left 126˚F, Right 108˚F. 4 hours 12:45...
  15. paleoman

    First Hot Smoked Bacon

    OK. Today is the day! I've been curing for 15 days, and today is smoking day. I'm using the pellet grill at the minimum 170˚F temp again, and trying Cherry pellets this time. I had a basic dry cure with no seasoning on the two pieces I have. With no real clue as to what portions to use, I'm...
  16. paleoman

    First time smoking baby back ribs...

    When I was BBQing ribs, I would cook them for 30 mins, then wrap in foil with some apple juice to essentially steam them for another 30 mins, and then I would unwrap and finish with BBQ sauce for 20 mins or so. When I tried this 2-2-1 method (smoke 2 hours, wrap with butter and honey for 2...
  17. paleoman

    First time smoking baby back ribs...

    Today, we celebrated Mother's Day early (and a late birthday that was on Cinco de Mayo). I smoked two racks of baby back ribs, using the same 2-2-1 method as before. Only difference this time, was adding apple juice to the foil wrapped ribs for the second step for two hours. When I took it out...
  18. paleoman

    Dry Cure Bacon...

    Looks like it came out great! I've got another 4 days of curing for my bacon. Need to decide on what seasoning to use when I smoke.
  19. paleoman

    Propane grill recommendations

    We've had numerous Weber grills over the years and have been very happy. I tried one with the side stove, but wasn't that impressed with it. Hard to cook on lower temps, and when it was windy it was difficult to use.
  20. paleoman

    First Hot Smoked Bacon

    I'm massaging and flipping my two pieces every day... will be smoking next Thursday...
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