r/smoking

First thing I noticed is the bone in price higher than boneless. Then I noticed that this is $14.99/lb when New York prime is $18.99/lb. Should I snag it?

I bought a little over 14lbs of pork shoulder from Costco to have a try at my first smoke.

My first mistake was not realizing it was boneless but also it came in two pieces.

The night before I scored the fat and added yellow mustard as a binder and seasoned it with famous Dave’s rib rub

I started cooking them at 250 degrees. When the pieces hit 160, I put them in trays with a little apple cider vinegar at the bottom and covered in foil. I upped the heat to 275. Once they hit 200, and the probe felt like it could slide in and out easily, I pulled them. I wrapped them in foil and sat them in my oven (I didn’t have a cooler to use) until they hit 140ish.

Some pieces are fantastic. Some are more dry than I anticipated. I’m sure I made a number of mistakes along the way and I’m open to fixing them. Advice is greatly appreciated!

I'm nervous as hell about screwing up an $80 slab and I think i already kind of butchered it splitting the flat from the point. Oh well. I had to split it to fit it in my vertical propane smoker.

As far as trimming, im honestly pretty happy with it. I wont know for sure til tomorrow but I have a gut feeling I did a decent job on that end.

This is a simple mix of coarse kosher and black pepper, with a dusting of garlic powder as well. Is this adequate for an overnight dry brine?

Tomorrow it'll be riding at 250 with pecan chunks until a stall, where it'll be wrapped in butcher paper and taken to 200/probe tender. I'll have both pieces individually monitored with probes. Then I'll let them halt on the cook before towel-coolering them.

Wish me luck!

I was so hopeful for the Masterbuilt 800 gravity-fed smoker. But the door switch didn't register, so it won't get to searing temps (700 degrees) for safety reasons. And the rotisserie attachment didn't work because of the adapter coupler. I tried customer service, but they have sent me all the wrong parts and provided no instructions on how to actually install the parts. So back to Home Depot it is.

Now, what should I get to replace it? I currently have an EastOak electric smoker, which is great, but only gets to 275 degrees F. Need something to sear, and it would be nice if it were wood/charcoal powered.

I've only ever grilled steaks before so I was a lil hesitatant about smoking for the first time, but you gotta break eggs to make an omelet. I didn't do a binder, wrap, or have a water pan, or spritzing. They weren't dry but they weren't super juicy either but by golly that flavor and color was exactly what I was looking for. I think these smoked for about 3 hours at 300 F. I did have some beers and dope so I can't give y'all an exact temp and time unfortunately. Today was just a test because I plan doing a whole cookout tomorrow for the fam. Just wanted to do a test for my first time before I gotta do the real deal for about 8 people. Lmk what y'all think and wish me luck tomorrow.

Dino ribs, chicken, mac-n-cheese and tater salad, all cooked on the smoker today.

Prime grade Texas Black Angus Dino ribs from McClaren Farms at Walmart seasoned with 2 Gringos Chupacabra Brisket Magic, then dry brined for 24 hours. Smoked at 180° for 8 hours before wrapping and finishing at 300°. Then rested for 2 hours at 150°. Chicken seasoned with Chupacabra Special Seasoning, and then coated with duck fat before marinating for 7 hours, then smoked over mesquite for 2 hours at 180° before finishing at 350°, along with the white cheddar mac-n-cheese and the new potatoes that were made into potato salad.

I'm so stuffed! It was all so good! The beef ribs and chicken were so tender, juicy and flavorful! The potato salad with smoked potatoes takes it to the next level. As amazing as everyone else was, the mac-n-cheese stole the show!

Using the trusty ol Z-grille. Best purchase ever. Got it during Covid on Amazon for cheap as a tryout. Love it.

Just tried a chuck roast on my new smoker. I need to work on fire management and seasoning. It was pretty salty and I did 50/50 course salt and pepper. The actual taste of the meat was amazing. It was the bark that was salty. It did take about 6 hours to get where I’m at but honestly it could have been in there a little bit longer.

Ran it at 225 for 45mins then bumped to 400 until the internal temp was 155. Going to use it for pulled chicken.

Cherry wood, 225°F for 2.5 hours then I do 450°F at the end for ~10 minutes to get a better sear.

I’ll be doing this again

Still really new to smoking but i finally gave brisket a go, let me know what yall think. Its definitely juicy, im really curious how the bark holds up tho.

I was driving and saw this on top of a full garbage can. I stopped and set on the bed of my pickup.
When I got home I checked it out.
This Webber travel grill uses the small gas bottles.
The side shelves fold in under the lid.
It has 2 cast iron grates and an accessory cast iron griddle
Roughly a $300+ set up.
There was a note saying its dangerous do not use.

The burner was completely clogged with grease oil, bugs etc.

I bought a new burner on Amazon for $20.
I use tho grill all the time. Coking for just my wife and I. It’s awesome!

Started 2am just took off at 4:00. Resting now perfect timing for dinner. I’ve always wrapped to speed things up but this bark looks tasty!