What to put in the smoker this weekend?

[Jer]

Using a Camp Chef pellet. 5lb pork shoulder 1hr smoke. 5 - 6 hrs @ 225 pulled @ 180* and sat an hour or so. Should have wrapped it after removing from smoker. However, We had a great bark, nice and juicy / flavor. We're not big on a heavy smoke flavor, just something to accent , bring out the flavors of meats smoked. Still get a nice smoke ring going it this way. We're always open to ideas, suggestions. Worse that happens, it's shredded for chili OR jerky

Yeah, I don't like over-smoking either and SO many people use WAY too much smoke which makes the meat bitter and adds creosote which is dangerous. TBS (Thin Blue Smoke) is the goal and lots of people don't get you don't need billowing black smoke to be smoking. In fact, the opposite is true. Most of the shoulders I get are nearly twice that size so that's probably the key difference in cook times but I'm looking at like 18hrs give or take most times w/a few lengthy stalls in the 160's, 170's & 190's.

Mine was 7 pounds trimmed, no bone. Got it on the smoker at 8am, kept the smoker at 250 for the first 5 1/2 hours when it reached 150F, then wrapped and into the oven for the last 2.5 hours (which took it to 4pm) when it reached 203F then it rested until about 4:45 or 5:00 when we pulled it.

So 8 hours total cooking time to get to 203F.

I'm using the maverick 73. It's wireless range is a little short, but it's worked great for me, and I can do an antenna mode on it to boost the range if needed.

There's the differences. I throw the whole damn thing in... no trim & with the bone. Also, running 250 for 5.5hrs makes a big difference too. I'd also recommend doing this even if you do run 225deg to avoid the danger zone (40deg to 140deg in less than 4hrs) for most people anyway. Like I said, I've been experimenting with 275deg from start to finish and have had alright luck so far. Not ready to give it the 100% stamp of approval as I had slightly lower quality pulled pork the times I did it this way but had other circumstances that were likely to blame.

[Gman]

I like the foil to reach the higher temps to get the tenderness. Most of the smoke is taken in during the early part of smoking/cooking. I've tried to go all the way in the smoker cooking brisket, but the stall takes forever and the meat loses too much moisture. I can finish in the oven so weather is not an issue and I use less than half as many pellets.

With baby back ribs I smoke, wrap with some type of liquid sitting under the bones, and then finish on the pellet grill.

[Aloha_Shooter]

Working on my process so put a rack of spareribs on about noon after they spent about 20 hours in the fridge with a easy commercial rub and an hour on the counter coming back to room temperature. Put a welding blanket on it due to the winds and dropping temperature; I'm seeing a few flakes now but the smoker (Davy Crockett by GMG) seems to be maintaining 225 or thereabouts ...

[DeusExMachina]

Did some chicken drums with burnt ends from the brisket I made during the super bowl. I froze the point and today tossed it on the smoker at 250 for a couple hours. Took it off, cut it into big marshmallow sized nuggets, then tossed them in some Stubbs. Back on for a little bit at higher heat and damn they were good. Pure gold meat nuggets.

[electronman1729]

Did some ribs as well today. Had some trouble with the smoker trying to keep the temperature regulated even with the thermal blanket.
â

[electronman1729]

[Dave]

Did two whole chickens today, first time brining whole poultry and it came out great. Simple one of 2 gallons of water, 1 cup kosher salt and 1 1/3 cup brown sugar overnight. Dried them off and rubbed with olive oil. Even with the weather I kept temp at 225* for 4.5 hours and finished at 300 for 20 minutes to really crisp up the skin. Went with a straight apple wood because I forgot to pick up some hickory chips. Best parts are what I have for leftovers, 3 smoked chicken carcasses (I had one in the freezer) to make stock with and tomorrow I'll be making chicken nachos for dinner.

[bnred9]

I did a Standing Rib roast this weekend. First time and it did not turnout bad at all.

[Great-Kazoo]

Did some ribs as well today. Had some trouble with the smoker trying to keep the temperature regulated even with the thermal blanket.
â

try one of these. We tries larger canvas units, it seems once the smoker is covered, there's a lot of moisture build up around the openings. Using the 3 x 3 allows one to use it more strategically. We drape it over the top (toward front) allowing the hinged area some breathing room. Also wrap X amount of bricks in foil. That really makes the biggest difference. We used 6 along bottom & sides.
http://store.cyberweld.com/panfelwelbla.html

[Great-Kazoo]

Nice. This is the first one we did, for Christmas dinner. IIRC 5 hrs. 140* in center 30 min rest. Rib Roast cooked any longer is a hanging offense.