Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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A couple of things to try:
Smoke a foil pan of water and freeze it to make ice cubes. It gives a nice smokey flavor to mixed drinks or bourbon.
Also try smoked cheese-its. I coat with oil and season then some them on a cookie sheet. My wife doesn't even like cheese-its and loves them smoked.
Smoke a foil pan of water and freeze it to make ice cubes. It gives a nice smokey flavor to mixed drinks or bourbon.
Also try smoked cheese-its. I coat with oil and season then some them on a cookie sheet. My wife doesn't even like cheese-its and loves them smoked.
I almost always do. Adding moisture during the smoking process should help keep your meat moist and the drippings that fall into it don't hurt either.
Bought this and going to give it a try this weekend when I do some pork loin and ribs. I run an offset charcoal/wood smoker so been wanting to get something that I can monitor my pit temp better so I can adjust it without having to be constantly going in and out of the house to check on it manually.
ThermoPro TP-20
I'm also a TP-20 owner (past father's day gift I think) and it's quite good.
Although now I'm jealous of the ones with four probes for those bigger multi-meat cooks I've started doing...
Although now I'm jealous of the ones with four probes for those bigger multi-meat cooks I've started doing...
Two meat probes is plenty for me. Don't need a probe for ribs and most I usually do with a rack or 2 of ribs is a port butt or loin roast. I bought it more for the pit thermometer option so I could add more wood or coals to my fire box when temp starts to get too low. Right now when I randomly check it I sometimes find I should have came out sooner to keep it hot enough. Just the added effort that goes into running an offset coal smoker but I will put my flavor up against anything done in a gas or pellet smoker.
I would love to someday invest in a high end offset smoker possibly even one on a trailer but realistically is probably something I won't consider until I retire and have more time to get good use of one where I maybe could do some catering as a hobby. I am going to spend a little more on my next offset smoker when the new firebox I put on my current one last year eventually rusts out like the 1st one did. I originally bought a cheap Char Broil that have found I should have just spent a little more and bought one with some thicker steel. Last year I bought a replacement fire box before I took off the rusted out one and the bolts were so bad I wound up buying a disk grinder to get them off so between that and the replacement parts plus many swear words and couple hours it took to replace it I would have rather just replaced the whole smoker in hindsight.
Also, moisture helps the meat absorb smoke flavor. Pellet grill groups I'm in rarely mention water pans, but they're absolutely essential, imo.
Got this puppy on sale tonight for $1.97/lb. It's too big for my Traeger Junior Elite (22 lb). So I'm going to separate the point from the flat. I'll cook one of the halves on Sunday, methinks.
I cant tell the difference and it is much cheaper. Or it was 3 years ago when I bought 175 feet in a roll.
It allows excess moisture to get absorbed by the paper rather than the bark which helps keep it's firm texture rather than getting mushy.
kcbob79clone
Well-Known Member
Comparison of butcher paper vs aluminum foil vs parchment paper. Depends on personal preference.
Butcher Paper vs Foil vs Parchment Paper. Which is the Best?
Ever wondered which was better, foil vs bytcher paper vs parchment paper? Wonder no more, we've done all the research and come up with the answers for you.
That’s really informative and well written. Thanks!Comparison of butcher paper vs aluminum foil vs parchment paper. Depends on personal preference.
Butcher Paper vs Foil vs Parchment Paper. Which is the Best?
Ever wondered which was better, foil vs bytcher paper vs parchment paper? Wonder no more, we've done all the research and come up with the answers for you.goshindig.com
Do it. I bought a giant roll of it awhile back and use it for pork butt and brisket (I don't wrap my ribs). I've tried foil with pork butt, and it was fine (still tasted good), but the bark is way better with paper (in my experience) because it absorbs moisture rather than just trapping it.
I use a pork rub from Old Southern BBQ, which is Dave Anderson's (Famous Dave's founder) latest venture. Their locations are all in Minnesota/western Wisconsin, but I found out about it through the course of doing a story on Anderson for work, and their rubs are available to ship. I slather some mustard on the butt for binder, give it a generous coat of the rub the night before and let it sweat in, and inject it with a 50/50 mix of apple juice and bourbon (I use Jim Beam, but any bourbon will work) about 30 minutes before it goes on the smoker. I cook at 250 and pull at 203-205, resting for at least an hour. I don't open the smoker at all for the first couple hours, then I check it every hour and spritz as needed (apple juice/cider vinegar mix). I double wrap with butcher paper once I'm satisfied with the bark, which is usually around the time it hits 150-160 internal, but not always (sometimes you just have to trust your gut).
I've also got a Carolina-style mustard sauce recipe that pairs with pulled pork absurdly well (even people who don't generally like mustard sauce have tried mine and been blown away by it), as well as a coleslaw recipe from a Weber cookbook that I top my sandwiches with.
Sauce recipe:
- 3/4 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (I use tabasco, but any hot sauce will work)
Tried pork belly burnt ends for the first time yesterday. I can see why people refer to them as meat candy. Followed the Meat Church video:
Used Honey Hog rub and Stubb's Sticky Sweet.
Used Honey Hog rub and Stubb's Sticky Sweet.
Tried pork belly burnt ends for the first time yesterday. I can see why people refer to them as meat candy. Followed the Meat Church video:
Used Honey Hog rub and Stubb's Sticky Sweet.
Looks amazing. Time and temp?
Tried pork belly burnt ends for the first time yesterday. I can see why people refer to them as meat candy. Followed the Meat Church video:
Used Honey Hog rub and Stubb's Sticky Sweet.
looks delicious!
Tried pork belly burnt ends for the first time yesterday. I can see why people refer to them as meat candy. Followed the Meat Church video:
Used Honey Hog rub and Stubb's Sticky Sweet.
I am most definitely going to be trying those. Any tips?
