Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
The only acceptable vegetables are those involved in coleslaw.
Legit meat smoking question…….
Historically, my pork butt cooks have been on an old stick burner and the results are fantastic. I tried the last round on my pellet grill and it was the worst batch I have ever done….the flavors were so off.
Curious as to the pellets (make, model, flavor) others use for their butts. Generally, I will wrap and finish my butts in the oven once it gets close to the stall.
For context, on the stick burner, I use a combination of hickory and apple wood and that was the same blend I used on the pellet grill.
TIA
Historically, my pork butt cooks have been on an old stick burner and the results are fantastic. I tried the last round on my pellet grill and it was the worst batch I have ever done….the flavors were so off.
Curious as to the pellets (make, model, flavor) others use for their butts. Generally, I will wrap and finish my butts in the oven once it gets close to the stall.
For context, on the stick burner, I use a combination of hickory and apple wood and that was the same blend I used on the pellet grill.
TIA
It's never gonna taste like your stick burner or get the same bark. Smoke tubes help, mesquite pellets have the most flavor. I was hesitant about mesquite because I don't like using it in stick or chunk form, but it's the best for pellet flavor.
You are looking at this all wrong. Not how much sleep you will lose but how much time you gain staying awake watching that glorious brisket. You are welcome for that change in perspective.
I run either Lumberjack competition blend or Hickory for everything, just depends what I feel picking up at the time. I personally can taste almost no difference between pellet varieties.
My sons gave me a pork loin, bone in to smoke for Father’s Day. Mangalititza. what are your suggestions on how to smoke it. I have an offset smoker.
I second the competition blend. That is all I have used on beef, pork, chicken, and turkey.
For the Lumberjack lovers, I saw Fareway had their pellets on sale for $8.88.
I always put a foil pan with a little apple juice and water in it under my butts to capture all of the juices. I add more juice/water as needed but you don't want too much either. The juice that accumulates in there is liquid gold! I always strain the fat off it and then add some when I heat it up in a crockpot. The flavor that puts back into the pork is amazing.
Not this year. This for my mom’s friend family reunion. I have a young daughter and wanted to spend more time with the family. Also, it’s kind of lonely being in a kitchen by yourself working away.
I've actually switched to a 4-1-1. Since I'm using a pellet smoker I start at a lower temp to get a good smoke for the first 2 hours and then increase my temp. I had no luck with the 3-2-1, they were always falling off the bone.
And third. The LJ Competition Blend pellets are the only ones I use anymore. I found they burn the best in my smoker after trying a bunch of different brands/flavors.
Yeah that second stage where you're essentially steaming the ribs is the one you have to watch to avoid the fall-off-the-bone finish.
