Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
There’s sodium content on the nutritional info but I didn’t take a pic… I can post one later. -
I’m thinking about skipping the salt on tomorrow’s picnic shoulder
The last time I smoked a picnic shoulder I used spog and paprika overnight. After smoking, some of it had a slight ham flavor. A lot of people here say picnic shoulders have more pork flavor than butts so maybe it’s normal. But I notice there’s salt used for processing/packaging, like this... -
First Smoked Chuck Roast
I’m new at all this and smoking chucks has been a pleasant surprise for me. -
Short smoking isn’t wrong.
I’m new to all this and started smoking @225, then @250, now @275 Big cuts @275 always work out fine, I run it lower for ribs like the o.p. says, you can start it in the morning and it’s rested by dinnertime- EdP
- Post #16
- Forum: General Discussion
-
Does altitude affect "stall" time?
I’ve done this twice, and I’m at sea level:emoji_confused: -
Pulled pork (first run on the Camp Chef)
It looks like you cut a boneless butt into smaller pieces. I’m curious, how long did that take? I’m always interested in lowering cooking time and most everyone loves bark. -
Pork belly burnt ends does and donts for first timers advice!
I’m doing this next time I smoke a pork butt :emoji_sunglasses: and these pork belly burnt endz are on my bbq to do this summer:emoji_trophy: -
Late to the game this season, and today was a perfect day kick it off with ribs
I converted it to propane a few years ago https://www.smokingmeatforums.com/threads/heres-my-rig.287752/ and the ring sat around until I realized it would make a great rib hanger https://www.smokingmeatforums.com/threads/i-made-a-rib-hanger-with-the-charcoal-ring-from-my-wsm18.296687/ -
Late to the game this season, and today was a perfect day kick it off with ribs
Late to the game this year, perfect day for running the smoker. Just SPOG and paprika for rub @about 230 with apple and hickory from 11am to 6pm I saw a thread here last year recommending using a bamboo skewer between the bones to test tenderness. That worked well here. -
I really didn’t care about smoking this chuck roast today
fwiw, I’ve been wrapping with paper since I joined here. This chuck was cooking at around 300 the entire time, and had a good bark going when I wrapped it with foil. Makes me wonder if it was wrapped with paper, would the bark have had the same perfect texture? -
I really didn’t care about smoking this chuck roast today
those are grilled onions, with cheddar and mayo:emoji_joy: -
I really didn’t care about smoking this chuck roast today
Lunch today:emoji_heart_eyes: -
I really didn’t care about smoking this chuck roast today
That was the lesson for me. Just fire + meat + time. I didn’t even monitor the internal temp. Just probed it mid afternoon. -
I really didn’t care about smoking this chuck roast today
The dome temp on my WSM18 stayed just under 300 the whole time, and it was wrapped after about 5 hours. The pic on the smoker is when I took it off to wrap. It was done after about 8 hours total. -
I really didn’t care about smoking this chuck roast today
It was still a little frozen but I didn’t care. I didn’t have any mesquite cut up to mix with the oak but I didn’t care. I threw away all my temp probes after burning a brisket last month and had to rely on the dome thermometer but I didn’t care. I didn’t have any butcher paper left and had... -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
I’m not sure it had an impact but I’ve been planning to replace the probes. I think I trimmed too much fat, and there was a point during the smoke when the flat was about 2/3 probe tender and 1/3 was a bit tough. And I’m not sure if it was 100% probe tender at some point and I missed it. -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
The flat really dried out, I’m guessing I trimmed too much fat off. you can see the crisp bottom. Chili night this week. -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
Yeah, I always wrap to speed up the smoke, but I didn’t for this since this was the perfect time to run a propane smoker overnight. If it was cold and windy I would’ve done a hot and fast with a wrap this morning. -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
The burnt endz came out great, I made the bbq sauce from the joy of cooking :emoji_sunglasses: I wrapped the flat to rest, most of it was probe tender but some of it isn’t,.... which is why we have bbq sauce:emoji_grinning: -
Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet
The point pulled off without a knife, just cut up and seasoned for burnt ends. Super tender.
