smoked meat...

[peepers]

just noticed dave's avatar. did you smoke those up yourself dave?

anyone here smoke meat?

i just picked up a used offset brinkman. have a coupla 3 weekends under the belt.

1. first weekend, undercooked pork shoulder and decent st louis cut ribs
2. second weekend, tough brisket (not trying that again for a long time) and decent st. louis cut ribs
3. third weekend, which was this past weekend, great pork shoulder, good st. louis cut ribs and fantastic baby backs...

pics to follow of course...

 

[hwi1s0n]

Yep-

I'm a smoker too.

Harry


Plenty of apple wood in my yard if anyone wants...

 

[peepers]

i will take you up on the apple wood for sure. i just bought a 45 lb of chunked apple and it was like $40 something bucks!

 

[Sporin]

haah! Nope, I was just looking for a funny pig related avatar pic.

I live about a mile from the Green Mountain Smokehouse, no work required---pick'em up, warm them on the grill and scarf them down.

http://www.roadfood.com/Reviews/Overview.aspx?RefID=1649

 

[landtank]

when I first saw the title I thought your seat caught on fire LOL.

Pete, what temp are you running the smoker at? While I don't have a smoker I do slow cook in my oven and find that 230* works well for just about anything.

 

[peepers]

wow.... 130 is slow cookin! i keep it between 200 and 250...

 

[40Flipper]

Can we change the name of this thread???? Makes me uncomfortable in a meat kind of way.

 

[landtank]

wow.... 130 is slow cookin! i keep it between 200 and 250...

I'll do an oven full of spare ribs and it takes about 8 hours. Tender, juicy and falling off the bone. Be sure to stack the ribs as well. That helps hold the juice in.

One of the tricks they told me was to get a styro-foam cooler and line it with tin foil. Then when the ribs are almost done stack them in the cooler and seal it shut. The ribs will finish cooking and absorb the juices back in. I've never tried it but everything else they have told me works great.

 

[peepers]

interesting... just about everything i have read says to stay at 200... i will have to look into it some more...

 

[green40]

MMMMMMMM, what time is dinner?

 

[landtank]

I can see from those pics Pete that we are fundamentaly two different Bar-B-Quers. I'm a dry guy, sauce is for later.

Those do look good. Is that a mustard based sauce you're using?

My dream machine, the patio 48, can be found here: www.pigroast.com

if I only knew how to weld

 

[landtank]

Pete not sure what I was thinking on the temps, i usually cook at 230*.

Not even 50 yo and I got to start writing things down, this sucks.