What to put in the smoker this weekend?

Pellet grill roasted bird:
Attachment 79513
Happy Thanksgiving!

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Another pork shoulder on its way...
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^That doesn't look like the traditional dry-rub bark you normally see from a pork shoulder. Is that honey-glazed or something?

That was after I gave it a spray. If your basting liquid contains sugar, like apple juice, you end up with a bit of a glaze on the outside.

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.

Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.

Define "quick."

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Originally Posted by Jer

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.

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That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.

Quote:

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Originally Posted by Great-Kazoo

Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.

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I tried that and didn't like it. The smoke was so dominant I missed the taste of the steak itself. I prefer steak either over hot charcoal or seared in a cast iron skillet.