Bad324 Posted August 4, 2014 Report Share Posted August 4, 2014 I have both a corer and a rack. Tried it once that way and didn't like it nearly as much. Also was much more difficult to stuff them Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 4, 2014 Report Share Posted August 4, 2014 Maybe I'll try both ways, then. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted August 4, 2014 Report Share Posted August 4, 2014 Son's first birthday this Saturday, doing a pork butt or shoulder and maybe some ribs depending. Haven't had the smoker out in over a year so really looking forward to this. Going to go long and slow about 8=10hrs at 210-240 and hoping to keep steady at 220. Figure we'll have about 20-30 people and want to make it a hit. May even do some smoked baked beans, haven't done them before but considering it if there is room/time. 1 Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 5, 2014 Report Share Posted August 5, 2014 Oh great. Thanks for the baked beans idea. Ugh... More work to do now! Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted August 5, 2014 Report Share Posted August 5, 2014 Ive never done them but always wanted to so figure why not. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 9, 2014 Author Report Share Posted August 9, 2014 Baked beans turn out well. Just don't get them too smokey. My favorite. I really want to do some lamb after seeing those pictures. Anyone ever do much with lamb? I don't think I have ever even eaten lamb. Quote Link to comment Share on other sites More sharing options...
banditj13 Posted August 11, 2014 Report Share Posted August 11, 2014 I guess it's my turn to join in the OR BBQ fray!Got the new smoker all setup this weekend.... Decided to try out a relatively forgiving meat while I was learning the subtleties of the smoker...seasoned, ran 1 dry run, then went for a Pork Shoulder... dry brine'd the meat 24 hours, then rubbed with a homemade dry rub. loaded the smoker with lump and cherry, and off it went. 14 hours at 225 degrees, meat reached 203 degrees, a 60 minute rest, and pulled it to eat! Quote Link to comment Share on other sites More sharing options...
bowdog Posted July 2, 2015 Report Share Posted July 2, 2015 Going to bump this thread, just got a 30" electric smoker and i am going to try and do a pork shoulder this weekend...if anyone has anything they have learned that i shouldn't do let me know. I just learned i need to season my smoker the day before cooking by watching U tube here at work. 1 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 2, 2015 Report Share Posted July 2, 2015 Is it a Masterbuilt? Don't rely on the thermometer in the door. Not very accurate. Get a good thermo that measures BBQ temp and meat temp. Might suggest a maverick thermometer, love mine. Get a good rub or make your own and stay away from salt. Start with a fruit wood, in my experience I've never run in to a problem of too much smoke flavor with a fruit wood. 1 Quote Link to comment Share on other sites More sharing options...
bowdog Posted July 2, 2015 Report Share Posted July 2, 2015 ^^^Thanks! Yes it is the Masterbuilt, I purchased the wireless thermometer but it was only $20 so not sure how good it is...I got the McCormick apple wood rub, any good or bad with that rub in your opinion? I have the Hickory chips and apple chips, suggestions on which one i should use for my first time? 1 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 2, 2015 Report Share Posted July 2, 2015 (edited) Definitely use the apple. Hickory is pretty potent and is easier to over smoke than fruit wood in my opinionI'm not a big fan of Mccormicks rubs because they use too much salt for my liking. Haven't had a butt turn out hammy but I've had ribs taste hammy because of too much salt so more of a personal preference for me. Most of the time I make my own rubs but lately been using one my wife bought me that the name escapes me currently. It's good stuff! Edited July 2, 2015 by Bad324 Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted July 3, 2015 Report Share Posted July 3, 2015 http://barbecuebible.com/2013/11/19/boston-butt-basics/Here is a pretty good article on some pork. Wireless thermometer is worth it in my opinion. Don't have to baby sit as much and every time you open the door or remove lid you loose heat and add time. I don't brine but inject. Apple and white grape juice works for me. As for rubs.....easy to make your own. Hot,sweet,salty,peppery or whatever. Just adjust ingredients as needed. I also slather the crap out of it with mustard before I wrap it for a 10-12 hour sleep in the fridge. Same goes for the taste of the mop-make it to taste. Cooking by time is just an estimate. It's done when it hits the proper temp..sometimes a big chunk of meat will hit a certain temp and just hang there. Be patient. It will take off. Most people get impatient and pull it from the cooker too soon. Don't forget the wrap and rest. It is also a good step in the process. As for wood...never had issues with hickory with beef or pork. I also toss in cherry as well. Hardwoods for beef and pork and fruit woods for poultry and fish is a general consensus. It's BBQ...whatever works for you. Quote Link to comment Share on other sites More sharing options...
JohnG Posted July 22, 2015 Report Share Posted July 22, 2015 Subscribed ! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 16, 2015 Report Share Posted August 16, 2015 So, I decided to do smoked pork chops tonight, and decided to just cook the corn on the cob in the smoker at the same time. THAT was an EXCELLENT idea! The pork chops were a little dry, I think I left them in there a little too long. Next time I will get a thicker cut, for sure. For the chops, I just salted them kinda' heavily, then tossed them in. I like them that way, but next time I may make a rub. The corn, I left in the husk, soaked them for a few minutes in water, just put them in the smoker that way. They were in for a couple hours. Took it out, peeled the husk and buttered. There was just a light smoke flavor to it, just enough to set it off! 2 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 16, 2015 Author Report Share Posted August 16, 2015 Never done corn. I like that idea! Quote Link to comment Share on other sites More sharing options...
speedytriple Posted August 16, 2015 Report Share Posted August 16, 2015 Bout to do some ribs sunday details to follow. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 16, 2015 Report Share Posted August 16, 2015 Never done corn. I like that idea! I've read that anywhere from 2-4 hours for it. I did mine right around 2 hours, around 200-225 range (I didn't watch too close, I was just doing pork chops, I wanted to keep the temp on the low side.) Being a fast smoke, I knew I'd need a stronger wood, so I used hickory. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted August 17, 2015 Report Share Posted August 17, 2015 Did some ribs today. Over hickory for a three hours, started in the oven first. Fell off the bone, an soo tender. 1 Quote Link to comment Share on other sites More sharing options...
bowdog Posted August 17, 2015 Report Share Posted August 17, 2015 How long did you cook them in the oven prior to putting them in the smoker? Quote Link to comment Share on other sites More sharing options...
Bad324 Posted August 17, 2015 Report Share Posted August 17, 2015 I tried that with a pork butt a few weeks back when I wasn't gonna be home all morning but needed to get it done. Came out alright but I should have left it in the smoker another hour or two as it became more chopped pork than pulled pork Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 17, 2015 Author Report Share Posted August 17, 2015 From what little research I've done, it seems your better to finish in the oven vs start Bc once the meat gets over 130-140 degrees, it doesn't absorb as much smoke flavor. No idea the truth on this. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted August 17, 2015 Report Share Posted August 17, 2015 I put in the oven at 250 for 30 mins on each side wrapped in foil. When i pulled it out of oven the meat was at 125-130. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted September 20, 2015 Report Share Posted September 20, 2015 Brining a pork shoulder now, smoking it on Sunday for the game. New recipe for the brine and rub see how it turns out. Quote Link to comment Share on other sites More sharing options...
cuzenjeff Posted September 20, 2015 Report Share Posted September 20, 2015 Hey guys...I use a pellet grill, you can grill on it, smoke in it and use it like a oven. They are not cheap but worth every penny. Mine is a camp chef but there are other out there. YouTube pellet grills and give them a look Quote Link to comment Share on other sites More sharing options...
speedytriple Posted September 20, 2015 Report Share Posted September 20, 2015 I will be upgrading the bullet smoker I have now. Looking at what I want to buy this winter. Maybe gas? I need something with more volume. Quote Link to comment Share on other sites More sharing options...
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