The OFFICIAL meat smoking thread

[AWvsCBsteeeerike3]

viewtopic.php?f=4&t=54041&hilit=meat+smoking+thread

[AWvsCBsteeeerike3]

It's been a long winter, and about sometime in January I really started jonesing for a good day of drinking beer, watching baseball, and smoking some sort of meat which is really my excuse to sit on the deck all day and do the two former things. Then, my brother came down last weekend and told me how awesome he was at it, and despite how decent I've become, I had to admit, he was better. So...now I have to improve.

Anyway, pointers, stories, successes, failures, etc. Post em here.

I think we're going to start off with a pork butt this weekend. Dry rub overnight. No marinade. Inject with an oily based mixture of the dry run. Smoke with indirect heat for 2.5 hours at 225-240 using charcoal and apple and hickory wood. Keep on charcoal indirect heat 210-225 for 3 hours. Cover with foil and keep on indirect heat until just shy of 170 internal temp (presumably a couple hours). Then steam it for an hour over apple juice until the temp hits 170.

In the past I've always had a good outside, nice and crispy. But the inside was a little tougher. Not bad, but not as tender as you'd like. My brother thought it needed longer on the indirect heat and thought foil would help with that. So...we'll see.

Regardless, the process is awesome and I can't wait to get back to it.

Lol at my former Dumas's self. Cook a pork butt to 170? Wtf. Cook that mofo til the bone comes out and/or it hits 198. No wonder it was tough when I did it that way.

[jdk82]

viewtopic.php?f=4&t=54041&hilit=meat+smoking+thread

Thank you

[AWvsCBsteeeerike3]

BTW been meaning to share this story with y'all. A few weeks ago a guy asked me to come over and said he'd pay for ribs if I cooked them. This was about noon and wanted to have dinner about 5. So went to the store, got the ribs, peeled the skin and rubbed them. Lit the charcoal and got the fore going. Brought the grill to temp and it was about 130 or so by this point.

Threw the ribs on but the weber was struuuuuuuuuuguhhhhhhling to get above 250 and I wanted it at 280+ due to time constraints. Anyway, 4 o'clock rolls around and if we wanted to eat at 6 we'd have been perfect.

Tried to speed the process up by putting them in the oven instead of roasting them on the grill in a roasting pot. Set the oven to 350 and got nervous about 15 minutes later and tool them out. Finished with 15 minutes of BBQ sauce lathered on then direct heat.

They definitely needed about 30 more minutes in the oven.

Its amazing how quickly we become critics / experts.

[Radbird]

jdk82 - I merged your thread into this one.

[jdk82]

jdk82 - I merged your thread into this one.

Sorry, I shouldve searched

[jdk82]

I put some baby back ribs on the my Weber charcoal along with some apple chunks. Now its just a waiting game.

[lukethedrifter]

Weber's are tough for smoking ribs imo. I've done it many times but it's a real challenge to keep the temp consistently 215-225.

[jdk82]

Weber's are tough for smoking ribs imo. I've done it many times but it's a real challenge to keep the temp consistently 215-225.

It really is. Im at about 250 and content with that.

[AWvsCBsteeeerike3]

I put some baby back ribs on the my Weber charcoal along with some apple chunks. Now its just a waiting game.

Pics!