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  1. wolfpackpilot

    Lazy Man Smoker

    Soy sauce, orange juice, brown sugar, garlic and ginger paste, orange juice and Korean chili paste and lemon juice. Let the brisket soak in it submerged for 48 hours or longer. It will be saturated wet, let it stand for 10 mins and then rub it with hot mustard/salt/pepper/brown sugar and...
  2. wolfpackpilot

    Lazy Man Smoker

    And to think I slept for the majority of this... 128526 Sent from my iPhone using Tapatalk
  3. wolfpackpilot

    Lazy Man Smoker

    It's been almost three years now I've had the #3 by Smokin-It Smoker. The electric (smoker box) stainless smokers are by far the best home use smokers on the market. My Korean marinated briskest cooked all night at 220F while I slept, and the older the you get, the more that counts. This...
  4. wolfpackpilot

    Possible shortcut?

    You have to cook until the meat is done. Can't stop in the middle. I've smoked several times at 230 for 4 hours and then foiled and wrapped... Finished in the oven at 325 til meat was 195. Took about 4.5 hours. Turns out good enough for a church picnic or carry in.
  5. wolfpackpilot

    Embarrassed

    Kyle, Thank you for your service, my family and I pray weekly for our service men and women. You guys rock!!! And from the looks of it, so does your BBQ skills. Bill in NC Sent from my iPhone using Tapatalk
  6. wolfpackpilot

    Strawberry Pulled Pork

    Hmm.. I don't think strawberry injections would be a good idea. The sugars could potentially turn into a rancid taste. I would try mixing strawberry purée, with brown sugar and or molasses. Then use this as a basting paste during the last 3-4 hours of smoking. The strawberry flavor could...
  7. wolfpackpilot

    Ribeyes from the Smoker

    Afratki, Sorry for the late response. I've been off line for awhile. I didn't do anything to the ribeyes but let them warm to room temp and then put them in the smoker. I did salt and pepper them before I threw them on the grill. I get my grill as hot as possible before I put the steaks...
  8. wolfpackpilot

    Cuban Mojo Pork

    Hey Chef Willie !!! It was time consuming, no lying about that. But the result was truly worth it. My pork just soaked up that mojo sauce and it didn't need anything else. Those black beans were harder to make than the mojo sauce!
  9. Cuban Mojo Pork

    Cuban Mojo Pork

  10. wolfpackpilot

    Cuban Mojo Pork

    It's been a while since I posted a good recipe. I found this one and it turned out down right amazing. I found it on the nakedwhiz website. They used a big green egg to smoke with. I smoked my shoulder over cherry wood in my smokin-it smoker. I've had it for a year now and it's just...
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    • wolfpackpilot
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    • Album: Cuban Mojo Pork
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    • wolfpackpilot
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    • Album: Cuban Mojo Pork
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    • wolfpackpilot
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    • Album: Cuban Mojo Pork
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    • wolfpackpilot
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    • Album: Cuban Mojo Pork
  15. wolfpackpilot

    Ribeyes from the Smoker

    I was.... I didnt use a lot of wood. It's all trial and error with me. I'm keeping notes on what I do, right and wrong. Haha! Bill
  16. wolfpackpilot

    Ribeyes from the Smoker

    For the ribeyes it gives that charcoal flavor!!! For the briskets it's all about the smoke ring. I don't remember the science behind it, put wood won't produce it. Propane and charcoal will.
  17. wolfpackpilot

    Ribeyes from the Smoker

    I use Cowboy Lump Charcoal... I put 2 large pieces and 2 cups of mesquite wood chips in the box. The chips burned completely, the charcoal was still going when I pulled the steaks. I love this smoker, and the possibilities seem endless. Best decision I've made concerning a piece if cooking...
  18. wolfpackpilot

    SMOKIN-IT SMOKER

    That's exactly what it does. The only time I put liquid (partial to beer or apple juice) in the #3 is when I'm smoking brisket. It is not necessary in my opinion with pork. The quality of these smokers is evident in the moisture retention during the cooking process. I've had to adjust to this...
  19. wolfpackpilot

    SMOKIN-IT SMOKER

    Hahaha... The hardest part about using this smoker! I can't stick my fingers in there and pull a little stuff off the sides anymore. Dag-nab it. :-)
  20. wolfpackpilot

    Ribeyes from the Smoker

    Leftovers produced this: Bottom bun: Caramelized onions and with mushrooms and bacon bits over thin shaved ribeye... Then topped with blue cheese and baked. Top Bun: guacamole mayo, arugula, fresh tomato slice with salt and pepper.
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