What to put in the smoker this weekend?

[wyome]

I did some ribs Friday in the Pit Barrel since my sister was in town. No pics were taken before the evidence was gone.

What did you use on the ribs? I kinda like the pbc all purpose rub, and then finish off with some boss hawg bbq sauce....

[Gman]

We've made a beer brined turkey like this for Thanksgiving twice; http://www.traegergrills.com/recipes...2#.VaH7HZNViko

Cooking time was the same as in the oven at 350.

[MarkCO]

FWIW your pork butt is only going to take smoke the first 3-4hrs anyway. I've found that straight applewood works the best for pork butts. I don't do any mops or sprays and instead finish with with a nice finishing sauce (mostly apple cider vinegar & apple juice plus some spices) and foil at the 165deg mark. Also be sure you're not in the 40deg to 140deg for over 4hrs as this is when bad things happen. I usually start my smoker on 250deg and then come back down to 225deg once the internal meat temp starts coming up nicely. Don't leave it in your smoker overnight as that's for sure going to go right past 203deg. I've foiled and then thrown in something like a bath towel and then into a cooler for 4-5hrs and it comes out just fine. Perfect temperature to eat. Never less than 1hr rest no matter what your desired time to eat is.

FWIW, I use a Maverick remote temp that has all sorts of alarms built in. I set it at my desired temp of 200-203 and then if it goes off in the middle of the night I have a cooler & towel ready to throw it into but you will get better at timing them so that it finishes sometime the next day for dinner although I still have some that tend to take FOREVER so don't be too discouraged.

I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.

[Jer]

I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.

If you prefer a dryer bark then not wrapping is the way to go for sure. I'm weird & happen to prefer more of a caramelized bark though as does my wife so thats why I wrap. The time I wrap it is also a good time to bring it in to the oven if it's night, cold, rainy, windy or any combination. Much easier to limit the # of times you go outside when it's particularly shitty out. Another bonus to foiling is if you smoke larger hunks of meat it cam help to power through stalls & not sit at them quite as long.

[yz9890]

I want to put a turkey roast on the smoker this weekend but am having a hard time finding one in the store around Centennial / South Denver. Anyone know where I can find a good turkey roast? Tony's didn't even have one.


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[Great-Kazoo]

I want to put a turkey roast on the smoker this weekend but am having a hard time finding one in the store around Centennial / South Denver. Anyone know where I can find a good turkey roast? Tony's didn't even have one.


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Not this time of year. I'd call KS, or even wallyworld. If WW doesn't have one fairly slim anyone would. OR give a call to some of the meat processing places. Hudson Locker might have one. PM meatman, he seems to be dialed in

[yz9890]

My new electric smoker that's supposedly designed to heat to 240deg all the time (no thermostat or damper), heated to 400deg when I cured it this afternoon. No water pan and of course no meat in it. OAT 85deg. Is this normal? Will it be cooler with water pan and meat in it?

I've already got a BBQ.



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[Great-Kazoo]

That's the temp at the top, not burner area. Check the temp sensor, to see if it's touching the sides, OR wires loose. What ever brand you have, do a search for tech tips. Like the brinkman, there's probably a few "upgrades" one can do. They may also address the heat differences between top & bottom of smoker.

[DenverGP]

my electric (no temp controller/electronics, just a constant on heating element) holds about 220 or so WITH the water bowl in and filled... without the bowl, definitely much hotter around 350-400.

[yz9890]

Thanks. I'm going to burn a chicken tomorrow to test it out.


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