What should I make next?

Discussion in 'General Discussion' started by stevetheteacher, Jun 30, 2015.

  1. Fairly confused as what to smoke next. Have already done St. Louis ribs, chicken breasts. brisket flat, and London broil. Need something to smoke for Thursday. I was thinking of pork butt but with the smallest being 9.3 lbs I was estimating 12-14 hours. Is that correct?

    What can I smoke that is not too repetitive of what I've smoked before? Open to all suggestions, advice, etc.


    chalupabatman likes this.
  2. Oh, I've done salmon steaks too
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Jun 30, 2015
  4. b-one

    b-one Smoking Guru OTBS Member

    You might make that time frame if you cook it at 300* or better. Foil wrapped at 160* IT to by pass the stall. I go no foil around 250* and it usally takes along time. I would estimate 2 hours per pound at the lower temp to be safe at least. Hopefully another member will chime in with better info for you. A great weekday item to smoke is a Tri tip.
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Remove the bone and cut it in half.
  6. b-one

    b-one Smoking Guru OTBS Member

    It's beef cut from the sirloin. Some say steak some say roast. There great for a reverse sear!
  7. b-one

    b-one Smoking Guru OTBS Member

    The most important part is to cut across the grain when slicing.
  8. b-one

    b-one Smoking Guru OTBS Member

    This is sliced shot of one I did the other day. There are many great threads to read use the search feature for ideas!
  9. joe black

    joe black Master of the Pit OTBS Member

    Steve, Dirtsailor has a good list to add to what you've already done. If you're satisfied with the things that you've done, do them again and again until you make a really bad mistake. Then figure out what the problem is and try again. In other words, there are so many variables and other issues that may arise with each cook that can upset the works. It's the practice that makes us better cooks, and understanding the different things that make a difference, ie, Temperature, humidity, type of wood, each piece of wood, how we manage the fire, cut of meat, density of the meat, marbelling, etc, etc.

    The act of continued practice to make each cook better doesn't depend on whether we have cooked it before, just trying to improve. Steve, expand your menu however you choose, and enjoy what you do. After all, it's the fun that matters most.

    Good luck and keep on smokin', Joe
  10. stickyfingers

    stickyfingers Smoking Fanatic

    Whole turkey or prime rib. Depending on size, 3-5 hours.
  11. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    You need to try a fatty? Don't take long to smoke.
  12. Never did that. How is it made?
  13. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    They're not hard to make. 

    Take a look in the Fatties  section.

    One word of caution...... it's easy to do, so try not to get too carried away with the stuffing amounts. Too much and you'll have a hard time rolling the fatty.
  14. kihler

    kihler Smoke Blower

    Try Bears double smoked ham. It's great. Just do a search on "double smoked ham"


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