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Forum » Let's See Your Meat - The Great Smoked Meat Thread
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Thread: Let's See Your Meat - The Great Smoked Meat Thread

post 1664441183 07-15-2022, 10:11 AM
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#61
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Originally Posted By 2020Wellness⏩
Thanks for the tip. Just salted a shoulder and will pop it in the smoke at 6am tomorrow.
Awesome! Look forward to hearing/seeing how it turned out. It's probably obvious, but just as a reminder, make sure to use a rub with no or extremely little salt since it should have all it needs from the dry brine.
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post 1664442483 07-15-2022, 10:31 AM
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#62
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Originally Posted By SpeedCheeser⏩
Awesome! Look forward to hearing/seeing how it turned out. It's probably obvious, but just as a reminder, make sure to use a rub with no or extremely little salt since it should have all it needs from the dry brine.
Mission accomplished. I used Hot Honey BBQ, which is mainly sugar-based. It’s been in for 6 hours @ 225 as of now and sitting around 150 degrees internal. Waiting for the stall to hit.
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post 1664442743 07-15-2022, 10:36 AM
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#63
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do any of you use a primitive pit?


or a hicks hickory smoker ?



I'm leaning towards a 500 gallon primitive pit or a hicks hickory smoker
post 1664446503 07-15-2022, 11:44 AM
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#64
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And not a single offset smoker was seen. Misc I is disappoint.

But honestly might have to get a pellet grill in the future... had my custom made offset.

Some amazing days with the music blaring/watching sport all day while I managed the fire and drank for 10 hours straight.

Had to sell it when moved interstate into an apartment waiting for a house to be built... but i'm getting to the point where I can't drink anymore.

#1 purchase when the house was done was going to be another custom offset... but i'm wondering now whether it'll be half as fun/enjoyable if i can't drink whilst doing it anymore, and it'll just be a huge waste of money since i'd get annoyed having to babysit it all day.
post 1664446873 07-15-2022, 11:56 AM
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#65
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I've thought about an offset, but babysitting it all day doesn't sound as fun when I just want to make something good. I understand I'll never really get quite the same outcome as a good stick burner, but the easier the grill is to use the more likely I am to actually use it. So, that's why I'm so interested in those Masterbuilt gravity grills.
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post 1664448293 07-15-2022, 12:29 PM
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#66
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I've been working with a smoker for about 18 months. I'll get an offset in time, but right now I'm just too much of a fan of my vertical Pit Boss. The footprint is small, it's easy to use, and until I get an offset, it makes the best tasting stuff I've ever had.

But ya, offset down the line is a goal. Your disappoint is just temporary.
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post 1664656603 07-19-2022, 04:04 PM
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#67
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bump
post 1664657153 07-19-2022, 04:15 PM
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#68
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Been watching a ton of bearded butcher vids on youtube lately, really gotta get something on the grill.
For every man, there is a sentence, a string of words, that has the power to destroy him
"The strong do what they can, and the weak suffer what they must" -Thucydides
Shall not be Infringed. FUK CHINA.
post 1664660363 07-19-2022, 05:20 PM
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#69
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Originally Posted By PepperedAngus⏩
Been watching a ton of bearded butcher vids on youtube lately, really gotta get something on the grill.
Are those the guys who were beard nets?
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post 1664671663 07-19-2022, 09:25 PM
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#70
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Originally Posted By 2020Wellness⏩
Are those the guys who were beard nets?
Yes

They provide great content. Especially the older videos on making sausage etc…
post 1664673893 07-19-2022, 10:28 PM
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#71
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Originally Posted By 2020Wellness⏩
Are those the guys who were beard nets?
yeah lol but they sure can take apart a carcass. Really good info on there about butchery.
For every man, there is a sentence, a string of words, that has the power to destroy him
"The strong do what they can, and the weak suffer what they must" -Thucydides
Shall not be Infringed. FUK CHINA.
post 1664980803 07-26-2022, 07:04 AM
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#72
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Originally Posted By PepperedAngus⏩
yeah lol but they sure can take apart a carcass. Really good info on there about butchery.
I really need to get something smoked up this weekend. BTW, strong username/thread ratio!
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post 1666334993 08-18-2022, 12:32 PM
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#73
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this thread is boner inducing
“Steroids is now just a word that the lazy and ignorant use to describe any guy that has more muscle and dedication than them”– Mike O'Hearn


"I am like getting the feeling of cumming in the gym; I'm getting the feeling of cumming at home; I'm getting the feeling of cumming backstage; when I pump up, when I pose out in front of 5000 people I get the same feeling, so I am cumming day and night. It's terrific, right? So you know, I am in heaven."
post 1666335583 08-18-2022, 12:42 PM
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#74
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Originally Posted By bananastand11⏩
And not a single offset smoker was seen. Misc I is disappoint.
I've got one of those too.This was just an 11-12# pre-trim choice packer, 6 hour cook on a lightly modified OCC Pecos, no wrap, SPG only. Overnight heated rest.







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post 1666337553 08-18-2022, 01:14 PM
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#75
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Originally Posted By kingmanaverage⏩
this thread is boner inducing
Many times over.
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post 1666337623 08-18-2022, 01:15 PM
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#76
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Originally Posted By 78novacaine⏩
I've got one of those too.This was just an 11-12# pre-trim choice packer, 6 hour cook on a lightly modified OCC Pecos, no wrap, SPG only. Overnight heated rest.
That's looking incredible. Details on the heated rest?
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post 1666338193 08-18-2022, 01:26 PM
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#77
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Originally Posted By 2020Wellness⏩
That's looking incredible. Details on the heated rest?
I just put it in a big aluminum serving pan, covered in foil, and stuck it in the oven at the warm setting (mine is 170⁰ I believe) until about an hour before I was ready to slice. As long as you stay above 145⁰ bacteria is no concern and you can hold indefinitely, but I think anything more than a day and you would have a soupy mess on your hands, lol. Definitely makes for an easier day if you plan to serve for lunch or early evening, and the long hold really helps render everything super nicely.
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post 1666338333 08-18-2022, 01:30 PM
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#78
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Originally Posted By 78novacaine⏩
I've got one of those too.This was just an 11-12# pre-trim choice packer, 6 hour cook on a lightly modified OCC Pecos, no wrap, SPG only. Overnight heated rest.







looks so succulent and juicy. 9/10
“Steroids is now just a word that the lazy and ignorant use to describe any guy that has more muscle and dedication than them”– Mike O'Hearn


"I am like getting the feeling of cumming in the gym; I'm getting the feeling of cumming at home; I'm getting the feeling of cumming backstage; when I pump up, when I pose out in front of 5000 people I get the same feeling, so I am cumming day and night. It's terrific, right? So you know, I am in heaven."
post 1669985483 10-24-2022, 06:45 AM
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#79
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I'm sad I didn't get any pics, but I smoked a pork shoulder at 200 for 18 hours Saturday night into Sunday afternoon. The tenderness was nice! My son said it was soft as a banana, lol.

Anyone else fire up the smoker this weekend?
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post 1669992773 10-24-2022, 09:22 AM
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#80
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I've been doing pork loins lately as part of my weekly meal prep. They're only $2/lb around here. Dry brine over night, hit with my bbq rub, then toss on the smoker at 250 until they hit 145.
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post 1670380263 10-31-2022, 11:14 AM
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Bacon weave around 1lb seasoned beef, 8oz cream cheese (we decided next time to cut it down to 4-6 oz but we like cream cheese so still really good), sautéed green peppers, onions & jalapenos, 4 slices provolone. Roll it up and tie with butcher string. Smoke at 225 for an hour and bump it up to 300 for another hour and half.






post 1670436033 11-01-2022, 09:19 AM
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#82
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Originally Posted By SpeedCheeser⏩
I've been doing pork loins lately as part of my weekly meal prep. They're only $2/lb around here. Dry brine over night, hit with my bbq rub, then toss on the smoker at 250 until they hit 145.
Roughly how long are you finding they take to hit 145?
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post 1670436123 11-01-2022, 09:20 AM
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#83
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Originally Posted By nrowles⏩
Bacon weave around 1lb seasoned beef, 8oz cream cheese (we decided next time to cut it down to 4-6 oz but we like cream cheese so still really good), sautéed green peppers, onions & jalapenos, 4 slices provolone. Roll it up and tie with butcher string. Smoke at 225 for an hour and bump it up to 300 for another hour and half.






Damn son. Props for creativity and pics. Looks sooooo good! Repped.
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post 1670436653 11-01-2022, 09:28 AM
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#84
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Did a tomahawk this weekend and it turned out great. Smoked at 200 for an hour for some flavor, then grilled until 125, then rested for 15 minutes.





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post 1670437313 11-01-2022, 09:40 AM
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#85
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Originally Posted By 2020Wellness⏩
Roughly how long are you finding they take to hit 145?
I do pork loins often too because they're really quick and easy. Mine usually take about 3 hours max.
post 1670438983 11-01-2022, 10:06 AM
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I have a 12 lbs brisket I got on sale and it's sitting in the freezer. Got a master built but idk if I'm reading for a smoked brisket. Gonna give it a shot this week
Truth is out there
post 1670439873 11-01-2022, 10:19 AM
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Originally Posted By nrowles⏩
Well, I'm hard...

Made some stuff for a Halloween party this past weekend. "Bloody" ribs, guts and twice baked tater casserole -

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post 1670440923 11-01-2022, 10:37 AM
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#88
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Originally Posted By 78novacaine⏩
Well, I'm hard...
Lol'd.
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post 1670441233 11-01-2022, 10:42 AM
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#89
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Some pork chops I did a few weeks ago.


I loe e.
post 1670441413 11-01-2022, 10:44 AM
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Originally Posted By Redfish225⏩
Some pork chops I did a few weeks ago.


Damn that looks good. I struggle to get pork chops right.
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