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What to smoke this weekend?

Old 09-26-2015, 05:56 PM
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12 hours later
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Old 09-26-2015, 06:04 PM
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Bark like a dog!
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Old 09-26-2015, 06:32 PM
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Originally Posted by Leeroyjenkins View Post
I'm practicing my patience today. I have about 50 beers and a ton of good college games on to keep me occupied. I haven't touched the dial. Still humming along at 225. Up to 187 now..... almost at 11 hours.
I don't see a thing wrong with that. Enjoy man, that's what it's all about. I love this time of year!!!!
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Old 09-27-2015, 06:51 AM
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I couldn't be happier with how it turned out. I've never been able to pull a shoulder so easily. Took me 5 minutes tops and the bone pulled out clean with 0 effort. Here it is pulled. Lunch is at 1
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Old 09-27-2015, 07:40 AM
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You definitely need to smoke a rib roast. Best prime rib ever! Save some leftovers (yeah, it's hard to save anything) for smoked prime rib omelets in the morning.

Smoked turkey breast leftover make really good nachos too!
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Old 09-27-2015, 07:46 AM
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Originally Posted by JRS@OBX View Post
You definitely need to smoke a rib roast. Best prime rib ever! Save some leftovers (yeah, it's hard to save anything) for smoked prime rib omelets in the morning.

Smoked turkey breast leftover make really good nachos too!
I'll have to give it a try. I usually make a prime rib for Christmas every year. How I do it depends on the audience. My in laws like theirs well done then cooked for another hour. Let's just say I don't go to top butcher when they're coming....and they're coming this year
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Old 09-27-2015, 08:00 AM
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We do a rib roast about once or twice a month. I can't order prime rib in a restaurant anymore.
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Old 09-27-2015, 09:47 AM
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Originally Posted by Leeroyjenkins View Post
I've done brisket before. It turned out alright. It's just frustrating trying to judge when it may or may not be ready. My last one stalled for about 2 hours and we didn't eat until well after dark.
Best way to judge whether a brisket is ready is by feel, not temperature. Smoke it for 7 hours at 200-225 on the rack. Then double-wrap it in foil and smoke it another 3 hours.

Put on a pair of oven mitts, and pull the brisket out of the smoker. If it is done, you should be able to squeeze the brisket and feel it give way with a gushy feel. If it is firm and doesn't give, put her back in.

Same "feel" approach goes for port shoulders, butts, etc. When you think they're done, stick a large two-pronged barbecue fork into the thickest part and twist it. If it twists easily and you can feel the meat separating, you're good. If you get any resistance, she's not done.

Always err on the side of cooking too much versus too little.... An extra hour on a pork butt or shoulder really won't hurt it, but an hour short makes tough work of pulling it and the meat's noticeably less tender.
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Old 09-28-2015, 06:53 AM
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Originally Posted by Leeroyjenkins View Post
I'll have to give it a try. I usually make a prime rib for Christmas every year. How I do it depends on the audience. My in laws like theirs well done then cooked for another hour. Let's just say I don't go to top butcher when they're coming....and they're coming this year
Just finish theirs off in the oven or a George Foreman grill. If they like it well done plus, they don't care how it tastes anyway.
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Old 09-28-2015, 07:56 AM
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Originally Posted by Leeroyjenkins View Post
I couldn't be happier with how it turned out. I've never been able to pull a shoulder so easily. Took me 5 minutes tops and the bone pulled out clean with 0 effort. Here it is pulled. Lunch is at 1
looks mighty fine! you had some incredible bark there sir.
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Old 09-28-2015, 08:43 AM
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Originally Posted by jcbadabing View Post
Best way to judge whether a brisket is ready is by feel, not temperature. Smoke it for 7 hours at 200-225 on the rack. Then double-wrap it in foil and smoke it another 3 hours.

Put on a pair of oven mitts, and pull the brisket out of the smoker. If it is done, you should be able to squeeze the brisket and feel it give way with a gushy feel. If it is firm and doesn't give, put her back in.

Same "feel" approach goes for port shoulders, butts, etc. When you think they're done, stick a large two-pronged barbecue fork into the thickest part and twist it. If it twists easily and you can feel the meat separating, you're good. If you get any resistance, she's not done.

Always err on the side of cooking too much versus too little.... An extra hour on a pork butt or shoulder really won't hurt it, but an hour short makes tough work of pulling it and the meat's noticeably less tender.
I'll give it another go one of these weekends. I am much more confident with the new smoker. I can keep the temp spot on for 12 hours. My last one I had to battle flare ups.

Originally Posted by SurfFishLife View Post
Just finish theirs off in the oven or a George Foreman grill. If they like it well done plus, they don't care how it tastes anyway.
I just hate to do that to a good pieces of meat esp when it costs about $150. Even the grocery store version isn't cheap. They are happy with an old sirloin.

Originally Posted by freedbaby View Post
looks mighty fine! you had some incredible bark there sir.
Thanks she was good!
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Old 09-28-2015, 08:45 AM
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Final update. She turned out pretty good. Actually a little too good. There isn't one scrap of leftovers which make me sad because I was looking forward to them today. Next time I will have to make a bigger one
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Old 09-28-2015, 09:19 AM
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I pulled 2 butts out the freezer (mainly to make room for this past weekend's shrimp haul) Got a bunch of these Sat/Sun

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But plan is to turn mine into something like you got there, Leeroy! Looks damn good.
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Old 11-28-2015, 04:49 PM
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Default Sweet Rub of Mine.....

Two pork tenderloins rubbed with "Sweet Rub of Mine." Smoked with Applewood chips. Then pull apart with claws and put it in an aluminum pan. Add your favorite BBQ sauce and enjoy the pulled pork. Niiiiice!!
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Old 11-28-2015, 04:57 PM
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Originally Posted by Leeroyjenkins View Post
Final update. She turned out pretty good. Actually a little too good. There isn't one scrap of leftovers which make me sad because I was looking forward to them today. Next time I will have to make a bigger one
Yum!!!
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Old 11-28-2015, 06:39 PM
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Originally Posted by JRS@OBX View Post
You definitely need to smoke a rib roast. Best prime rib ever! Save some leftovers (yeah, it's hard to save anything) for smoked prime rib omelets in the morning.
I saw this thread got bumped and it was fitting because I finally gave the prime rib a try. I thought it was excellent the wife thought it was so-so. She wasn't a fan of smokey beef. Oh well I'm looking forward to left overs tomorrow
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Old 11-28-2015, 06:44 PM
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Did a turkey for thanksgiving. This was a huge hit. Thanks to Freedbaby for the heads up on the recipe.
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Old 11-30-2015, 06:46 AM
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DAmn, your turkey looks like it turned out AWESOME!

Das gonna make sum goooood sammiches!!!
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Old 12-02-2015, 02:26 PM
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Decided to smoke a bacon wrapped pork loin this coming weekend. Apple smoke wood.

The wife agreed to do collard greens and cornbread. I'll also throw on some 'grill fries' (quartered, oiled and seasoned potatoes on the grill - basic but sooooo good).

Just ordered up a Maverick 735 because like a total dumba$$, I melted the transmitter on my 733 last time out. Rookie move for sure.

Thinking I will thaw tomorrow and drop them (doing 2) in some soppin' sauce (vinegar and spices) overnight. Pat dry, then rub with something and lay a bacon lattice over top. Looking for suggestions on the rub. Might try something a little wetter than my usual dry rub and throw in some apple butter or apple preserves. Suggestions welcomed and appreciated....
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Old 12-02-2015, 04:49 PM
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I'm gonna smoke a turkey this weekend...where was freed's recipe?
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