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Smoked Pork Chops - Wow!
- wklkjn
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Smoked Pork Chops - Wow!
I hadn't thought of smoking pork chops because I thought they were too lean. Luckily, I decided to search the forum and see what others had done. So yesterday, I smoked up 4 chops using very basic guidelines; Buy thick cut Mustard rub, followed with pork dry rub. Pecan wood 275 smoker... -
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- Album: Smoked Pork Chops - Wow!
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- Album: Smoked Pork Chops - Wow!
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- wklkjn
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- Album: Smoked Pork Chops - Wow!
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Pork Chop question
I read a bunch of posts and decided to try pork chops for dinner. Put them on about a half hour ago at 275 with pecan wood. They are nice and thick, I'd say at least 1 1/2" center cut with bone. Ok, so here's my question. Everything I've been smoking, I'm wrapping in foil at 170, and cooking... -
Beef Brisket - I need to specifics to try my first one
To some new people like me that want the details, here's exactly what I did. 9 pound brisket. Cut probably at least a pound of fat off before smoking. Set smoker 'Master Built' to 225. Rubbed both pieces with mustard, then spinkled McCormick on both sides. I love that mustard trick, by the... -
Beef Brisket - I need to specifics to try my first one
Sorry for the delay. Well, the brisket came out great! It was juicy, nice bark, and nice smoke ring. After the Saturday debacle of tough ribs, my wife loved the brisket - so did I. So, at 4:00 I turned off the smoker, left the brisket in and kept the door closed. I took it out at 5:30, it... -
Beef Brisket - I need to specifics to try my first one
- wklkjn
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- wklkjn
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- Album: Beef Brisket - I need to specifics to try my first one
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- wklkjn
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- Album: Beef Brisket - I need to specifics to try my first one
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- wklkjn
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- Album: Beef Brisket - I need to specifics to try my first one
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Site seems to be lagging, typing takes time to catch up on the screen
Hi, I'm not sure if this is a problem with my computer or something else. While typinng in the different forums to answer or ask questions, the typing is slow to catch up to what I'm actually typing on the keyboard. I've never seen this before. And the weird thing is, right now, it is not...- wklkjn
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The elusive BB back rib (for me, anyway)
Thanks for the advice. I always appreciate it. By the way, I put the 2 ribs on the plate in a small foil tray with a little apple juice the next day and put back in the smoker to warm them up. I sealed the tray with foil. About a half hour later, they were nice and hot, an as I suspected... -
Beef Brisket - I need to specifics to try my first one
4:00 Update. The remote meat thermometer is 200, confirmed by the 'knock-off' thermopen. I'm going to leave it wrapped in foil, in the smoker, and just turn the heat off. I'm thinking I'll leave it in an hour, then we'll cut it and eat. I can tell you this, I used the toothpick test, teh... -
Beef Brisket - I need to specifics to try my first one
Well, it's 2:00. It's been on at 225 for 8 hours and it's just now at 152 degrees. I don't quite understand that. I've double checked the internal meat temp with 2 thermometers. I think I'll wrap it now, and get it moving. -
The elusive BB back rib (for me, anyway)
- wklkjn
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- wklkjn
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- Album: The elusive BB back rib (for me, anyway)
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- wklkjn
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- Album: The elusive BB back rib (for me, anyway)
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The elusive BB back rib (for me, anyway)
Here we go again. I smoked ribs at my son's house a few weeks ago with fantastic results. So yesterday, I'm talking it up with my wife, convincing her that I am a pitmaster now (in my own mind). Right. Did everything the same as last time. I left the back 'membrane' on the ribs to keep...
