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It is currently Wed Apr 17, 2024 1:31 pm
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Crap, I started smoking again...
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Wetpaperbag wrote: I did a pork shoulder for Christmas eve and it came out fantastic. Rubbed it up the night before, let it sit in the rub over night, then next day put it in, and 13 hours later it was money. I prefer bone in, so I go Western Meats. I've only seen boneless at Cash and Carry, and I wasn't a fan of how the meat cooked. But I'm thinking of giving it another try in the future. I make my rub from scratch, and I like to use jalapeno powder in the rub. Gives it a real nice heat.
Not too long and you'll be makin bacon! They have bone in's at Cash & Carry, pork butts too. Whole briskets too, not just the flats. My go to spot for smoking meats.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
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Thu Dec 29, 2016 1:04 am |
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lamrith
Site Supporter
Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340
Real Name: Larry
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Wetpaperbag wrote: I've only seen boneless at Cash and Carry, and I wasn't a fan of how the meat cooked. I have had similar results, and at this point I will no longer buy meat for Cash n carry. Lots of people out there swear by them for their prices, but I have not had a single piece of meat I purchased for them turn out great. The 1st few times I thought maybe it was just me, or a bad cook, but then I looked back and it was only their meat I had issues with. I will stick with Costco, since I get great results every time.
_________________Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.
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Thu Dec 29, 2016 5:50 am |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38307
Real Name: Dan
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I love me some western meats! Good call!
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Thu Dec 29, 2016 6:11 am |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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For those new to pulled pork these are a beauty. Saves burnt fingers and makes pulling much faster: https://www.amazon.com/Bear-Paws-Pulled-Shredder-Claws/dp/B01J0YQ5ZU/ref=sr_1_1?ie=UTF8&qid=1483024274&sr=8-1-spons&keywords=bear+paws+pulled+pork+shredder+claws&psc=1I use hickory chunks at the beginning of the smoke for flavor, just one or two. Just toss them on dry as I'm too lazy to soak them. I also never bother with the Texas Crutch foil wrap instead just waiting out the stall. My tactic is to cook to a given temperature and not worry about how long it takes. My favorite meat temp for pulled pork is 203 degrees giving opportunity for all the connective tissue and collagen to melt. One neat trick to be aware of is the use of a Faux Cambro, especially if you need to keep the meat hot between when it comes off the cooker and when guests arrive. You just wrap the finished shoulder roast in tin foil to prevent leakage and keep the heat in, then wrap that in a large towel before popping the whole kit and caboodle in an empty ice chest. Keeps the meat warm for hours. This has been a big help since the cook time can be a bit unpredictable this way you can start your cook early with plenty of time to finish before guests arrive and have a great way to keep the meat warm. Avoids having hungry guests wait for an hour or two in case your cook takes longer than expected.
_________________ There are dead horses yet to be slain.... - NWGunner
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Thu Dec 29, 2016 7:19 am |
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lionhrt
Site Supporter
Location: Skagit county Joined: Sat Apr 21, 2012 Posts: 1389
Real Name: Dave
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Massivedesign wrote: Mine are those Brisquettes, with the autofeeder. The instructions say to replace the water every 2 hours, but what happened to "If you're lookin', you're not cookin"? It's okay to open her up every 2 hours and replace the water? That depends on the type of smoker you have. Many large offset smokers take some time to recover heat once you open them but with an electric smoker you should be just fine as it should recover heat faster. You will also want to limit the time you have it open and use hot water to fill your water pan as cold water will drop your temp sometimes. If you do not want to use water make sure to wrap your water pan in a heavy foil for easy clean up. the first time I tried to cook without water in my charcoal ProQ it was a pain in the ass to clean. I have a set of those claws for doing pulled pork and they are the bomb!
_________________kf7mjf wrote: WaGuns Clue.
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Thu Dec 29, 2016 7:50 am |
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delliottg
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Location: Duvall Joined: Thu Mar 17, 2011 Posts: 4604
Real Name: David
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I've got a set of the bear claws as well. The only way to pull pork without burning your hands.
_________________David Unique Treen
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Thu Dec 29, 2016 8:03 am |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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lamrith wrote: Wetpaperbag wrote: I've only seen boneless at Cash and Carry, and I wasn't a fan of how the meat cooked. I have had similar results, and at this point I will no longer buy meat for Cash n carry. Lots of people out there swear by them for their prices, but I have not had a single piece of meat I purchased for them turn out great. The 1st few times I thought maybe it was just me, or a bad cook, but then I looked back and it was only their meat I had issues with. I will stick with Costco, since I get great results every time. Interesting. I cook for over 2k people a year, and never seem to have complaints or issues. This is just my experience however. Granted I dont use C&C all the time, as I have a wholesale account elsewhere, but I do use them quite often. For xmas eve I smoke a whole brisket, and on xmas day did a prime rib eye. Both turned out excellent. But again, just my personal experience.
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Thu Dec 29, 2016 8:07 am |
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deadshot2
Site Supporter
Location: Marysville, WA Joined: Fri Jul 22, 2011 Posts: 11581
Real Name: Mike
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Jagerbomber35 wrote: lamrith wrote: Wetpaperbag wrote: I've only seen boneless at Cash and Carry, and I wasn't a fan of how the meat cooked. I have had similar results, and at this point I will no longer buy meat for Cash n carry. Lots of people out there swear by them for their prices, but I have not had a single piece of meat I purchased for them turn out great. The 1st few times I thought maybe it was just me, or a bad cook, but then I looked back and it was only their meat I had issues with. I will stick with Costco, since I get great results every time. Interesting. I cook for over 2k people a year, and never seem to have complaints or issues. This is just my experience however. Granted I dont use C&C all the time, as I have a wholesale account elsewhere, but I do use them quite often. For xmas eve I smoke a whole brisket, and on xmas day did a prime rib eye. Both turned out excellent. But again, just my personal experience. I too never have had a problem wiht C&C meats. I merely use the "Grand Kid" test. I put the carved meat on a platter then count the time it takes to empty the platter. No difference between C&C, Costco, Silvana Meats, or Walmart when it comes to Brisket or Pork Butt's. They clean the platter like a strong vacuum cleaner was passed over it. Thing about the electric cooker is that if I cook a brisket well on Monday, and do the same thing on Friday, they both come out the same. I got tired of feeding my offset "Cooker" with the resulting hot/cold cycles.
_________________ "I've learned from the Dog that an afternoon nap is a good thing"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"For he to-day that sheds his blood with me Shall be my brother" - William Shakespeare
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Thu Dec 29, 2016 5:04 pm |
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Wacarry
Site Supporter
Location: Olympia Joined: Sun Oct 16, 2011 Posts: 3696
Real Name: Kelley
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Here is my first ever smoke- Before- After- we ate the small one before I took the pic. And the smoker-
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Thu Dec 29, 2016 7:10 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52023
Real Name: Steve
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Looks really good. How did it taste?
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Dec 29, 2016 7:18 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231
Real Name: chris
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wacarry next time try any kind of can beer cavity standing up without the rub
_________________
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Thu Dec 29, 2016 7:24 pm |
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Mr. Q
Site Supporter
Location: S. Everett Joined: Thu May 2, 2013 Posts: 3042
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cmica wrote: wacarry next time try any kind of can beer cavity standing up without the rub I recently read this on amazingribs.com and now adhere to the no beer can in my chicken: http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.htmlSent from my iPhone using Tapatalk
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Thu Dec 29, 2016 7:39 pm |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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Boom! What Q said. Without sounding totally douchey, I can make probably the best bidd you've ever had in your life, and its ridiculously simple. No can of beer, other than in my hand, and no silly cooking techniques. Just a good ol fashioned smoking.
_________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308)
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Thu Dec 29, 2016 8:34 pm |
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Wacarry
Site Supporter
Location: Olympia Joined: Sun Oct 16, 2011 Posts: 3696
Real Name: Kelley
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MadPick wrote: Looks really good. How did it taste? It was very good. My son and I ate the entire small chicken standing at the kitchen counter. Saved the large one for tomorrow night. Side note- Because I have Meneire's disease (inner ear disorder) I have to watch my sodium intake. So I've never been able to eat smoked meats before. I can now use rubs with a ton of flavor without using salt. This is life changing :)
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Thu Dec 29, 2016 9:11 pm |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38307
Real Name: Dan
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Boom! Finally did it. Smoked Pork Ribs. Made my own rub and used Alder for smoke. I must say, those were some of the best damn ribs I have ever had. Super moist and you could taste the smoke with every bite. I didn't want them to fall off the bone, I like a little fight and they came out perfect.
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Sun Jan 08, 2017 7:41 pm |
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