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  1. cinnamonkc

    Wings On Kettle/Vortex

    I LOVE the smell of apple wood in the morning. Looks great. Oh man….now I’m hungry. Lol.
  2. cinnamonkc

    Pork Butt or Collar

    I don’t typically slice mine as I LOVE pulled pork, but I find collar to be leaner and the texture is closer to loin. I am like you in that I do my sliced pork and brisket to 180/185 and my pulled at 200/205. That being said, for collar, slicing would be the right method because it’s leaner...
  3. cinnamonkc

    Question About Doing an Overnight Smoke

    I smoke overnight all the time. Even in the dead of winter my pellets last all night. I got a bigger water pan, but I typically get up once on the night to check on things. I have a hi-low thermometer and I keep the receiver by my bed. One time my smoker experienced an error, and it shut off in...
  4. cinnamonkc

    Thanks Piney. Great to see a familiar face. 😀

    Thanks Piney. Great to see a familiar face. 😀
  5. cinnamonkc

    Beef Ribs on the Smoke at 6 am

    Ribs turned out awesome. I am so happy. The pork was good but got abandoned in light of the ribs. Made smoked baked beans, Italian pasta salad and chipotle coleslaw.
  6. cinnamonkc

    Beef Ribs on the Smoke at 6 am

    We originally talked about the back yard, but we decided on the front yard because of the view. Back yard is mostly woods and animal houses.
  7. cinnamonkc

    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    It’s really more of a colder smoke to get that beautiful smoked flavor that we all love. It also tightens up the meat and breaks down the proteins to make it more like traditional bacon we buy in a store and not just pork belly.
  8. cinnamonkc

    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    When I am doing pork belly, I cook it based on what I want to do with it after. If I want to end up slicing it and cooking like typical breakfast bacon, then I pull it at about 155. It’s done taking in smoke but it’s not so over cooked that it will be tough when you throw it in a frying pan...
  9. cinnamonkc

    First Smoked Brisket - A little Tough

    Unless I want to make pulled brisket, I smoke at 225, and pull it at internal temp of 185. I wrap it in foil and toss it in the cooler for a few hours. Always turns out great. I do not wrap it as it’s cooking. I only do that to ribs. I also do not cut it in half unless I am in a hurry. I...
  10. cinnamonkc

    Burger night

    Looks delicious!
  11. cinnamonkc

    Fat side up or down brisket

    For me, it depends on my smoker. If I am using controlled heat like pellet or propane, and there is a water pan over the heat source, then I do fat side up so the meat gets basted with all that lovely flavor. When I am using my big stick burner, which I have far less control over the constant...
  12. cinnamonkc

    Beef Ribs on the Smoke at 6 am

    It was just a dream of mine when we moved here in 2019. It came to fruition in 2020 while I was going to daily chemo and radiation treatments. When I finished my treatment, I came home to that beautiful space waiting for me. 🥰 The puppies are going to be REALLY happy when those ribs are done!! 🤣
  13. cinnamonkc

    Beef Ribs on the Smoke at 6 am

    Thank you. I have two sous chefs. Jameson and Woodford. LOL. (Not that I have a whiskey problem haha) I spend quite a bit of time out there. No running water just yet, but It’s great in the winter when the snow is coming down. The heaters do a good job of keeping the chill off.
  14. cinnamonkc

    Beef Ribs on the Smoke at 6 am

    Thank you. It’s my happy place. The hubby made the outdoor kitchen for me. He took down the trees, milled the wood and built it. It’s almost finished, needs the bar top and some finish walls. I think it was really because he wanted all my smokers and grills out of the garage and the barn. LOL
  15. cinnamonkc

    Beef Ribs on the Smoke at 6 am

    Okay, the ribs are officially on the smoke. Using a mix of woods. I let them macerate overnight in the rub and salt. Pork butt went on last night at 8 pm. Pretty excited to see how this batch of short ribs comes out. I have never done them before. They are about two inches thick and full...
    • cinnamonkc
    • Thread
    • beef short ribs pulled pork
    • Replies: 21
    • Forum: Beef
  16. cinnamonkc

    Featured First Dance with Whole Smoked Short Ribs

  17. cinnamonkc

    Featured First Dance with Whole Smoked Short Ribs

    Ribs rubbed and wrapped for the night.
  18. cinnamonkc

    Featured First Dance with Whole Smoked Short Ribs

    I spritz with a mix of single barrel, apple cider vinegar and apple juice.
  19. cinnamonkc

    Featured First Dance with Whole Smoked Short Ribs

    I like the idea of going a little hotter, it means I don’t have to get up as early. Although I am starting a pork butt tonight too, so will be a light sleep tonight.
  20. cinnamonkc

    Featured First Dance with Whole Smoked Short Ribs

    Thank you. I beat both of those bastards. Breast and Colon. I was definitely not going to wrap. I want a luscious bark. :-D
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