Recruiting Forum Football Talk IV

[nicksjuzunk]

View attachment 414327

 

[drvenner]

All good advice, except I always prefer the fat cap be between food & heat source. Also if you mix brown sugar with the mustard your binder will be even better.

Usually when I did my butts I'd put on mustard/brown sugar and then rub liberally with rub of choice. Place fat cap down directly on grate and then start it on the smoking setting for the first 3 hours. At each hour I'd spray it down with a 1:1 of pineapple juice and apple juice to help keep the skin wet. After the 3 hours are up I'd put the butt in a tray, crank the heat up to 250 and let it go for another 8 or so hours.

I use brown sugar and mustard on my ham when I bake them. It is awesome.

 

[ConwayFitty]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

Smoke some chicken thighs...keep them at 275 for about 3 1/2 hours and you can pull the bones out. Best recommendation for someone just starting out is buy a decent meat thermometer. Pork butt...haha...needs to be pulled at 200-205 internal temp and then allowed to rest. If you take it off before it hits 200 you can still eat it, but the collagen in the meat won't have broken down so it won't shred very well or be as juicy. The whole fun of it is figuring out how to do different things. Heck I smoked cream cheese blocks this weekend.

 

[Tennessee Golfer]

@bignewt

 

[MoCo_Vol]

Only thing i'll add here is that a Pitt Boss actually does produce smoke, it's an electric grill similar to a Traeger that generate heat by burning wood pellets. So you will get smoke flavor and a nice smoke ring which is awesome. Still not a bad idea to use a dry rub on outside though as it will give even more flavor to your bark which is what really gives that pulled pork an extra kick of flavor.

Good post. My Traeger produced great smoke, the only thing different from a propane pellet smoker and electric is the fire starter. At least on the Traegar the wood pellets were still the heat source, they ignited by an electric heating element and then burned to produce the heat. A fan circulates the smoke and an auger continues to feed pellets. But once it's lit it's wood pellets that are burning.

Now pellets in general produce the lowest amount of smoke from wood sources, but they do still produce smoke.

 

[chargervol]

Excellent advice. But, butt probes?

His screen name is.. "Volsdeep"

 

[Jackcrevol]

His screen name is.. "Volsdeep"

 

[HoleInTheRoof]

 

[Nuctech777]

Good post. My Traeger produced great smoke, the only thing different from a propane pellet smoker and electric is the fire starter. At least on the Traegar the wood pellets were still the heat source, they ignited by an electric heating element and then burned to produce the heat. A fan circulates the smoke and an auger continues to feed pellets. But once it's lit it's wood pellets that are burning.

Now pellets in general produce the lowest amount of smoke from wood sources, but they do still produce smoke.

So I shouldn’t use it inside?

 

[VFLPastor]

Smoke some chicken thighs...keep them at 275 for about 3 1/2 hours and you can pull the bones out. Best recommendation for someone just starting out is buy a decent meat thermometer. Pork butt...haha...needs to be pulled at 200-205 internal temp and then allowed to rest. If you take it off before it hits 200 you can still eat it, but the collagen in the meat won't have broken down so it won't shred very well or be as juicy. The whole fun of it is figuring out how to do different things. Heck I smoked cream cheese blocks this weekend.

A meat thermometer is a MUST. Heat-resistant gloves are a great item to put on your Christmas list. They aren't necessary, but make things much easier.

Smoked Cream Cheese.
You, sir, are an alchemist. Hail, hail.

 

[mrMet]

Any signs of Weller 12 release? Usually they let it go about this time of year.

We haven’t seen any at all this year at my liquor store

 

[mrMet]

Might be true. You offering to deep fry one for me?

Hahaha I could get the pops to do it for sure

 

[MoCo_Vol]

So I shouldn’t use it inside?

Lol no.

It's fine on a covered porch though, safer than a traditional smoker would be. And if you got a well ventilated garage it'd be fine in there as well.

 

[mrMet]

Hit here about 3 weeks ago.

Lucky you

 

[MoCo_Vol]

Also one thing I really loved smoking was chicken wings.

You do them for about an hour on a low setting (on my Traeger there was a "smoke" setting I would use). Then once they get a good smoke/color you can crank the smoker up to 400+ and finish 'em for another half an hour or until ya hit the right internal, then toss 'em in sauce and enjoy. The 2 temperature smoking lets the skin get crispy and keeps the inside juicy.

 

[MetalVolunteer]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

So with myself being the BBQ guru (self proclaimed) lol, you’ll want to season that smoker first. 3 hours at 225 and add some chips the last 30-40 mins.

Just like the guys said, butts are super easy and ribs are as well, just make sure you remove membrane on back. Easiest method is with Fork and pape towel, super easy to do.
And use the 3-2-1 Method with Ribs (can’t mess it up).

No matter what you cook, Apple Juice is your friend when Spritzing.

And for me the best rub I’ve ever used is SPADE L RANCH. It’s wonderful

 

[Z06VolinWV]

Lucky you

You know, I posted that, and thought wait a second. We got the full proof in, WV never gets the 12 year, so I misspoke.

 

[VFLPastor]

 

[ConwayFitty]

Also if you really want to set off Christmas dinner...smoke the ham! I did a butt portion one last year with mustard/brown sugar binder and a seasoning mix of smoked paprika, garlic powder, and onion powder in equal parts with a dash of cayenne. Then injected it with apple cider and spritzed it with apple cider every 30-45 minutes. Let it go one 275 for about 5 hours until a good bark started. Didn't have any leftovers after the family was done with it. Masterbuilt just came out with a digital charcoal smoker I am interested in trying.

 

[chargervol]

Copied and pasted, thank you

I love how specific these instructions are, like hickory or pecan wood chips.
I just got "chips" my 1st recipe and went with Pringles jalapeno cheddar.





I'm kidding!
I'm not an idiot. It was Lay's BBQ,

 

[drvenner]

I love how specific these instructions are, like hickory or pecan wood chips.
I just got "chips" my 1st recipe and went with Pringles jalapeno cheddar.





I'm kidding!
I'm not an idiot. It was Lay's BBQ,

 

[ConwayFitty]

A meat thermometer is a MUST. Heat-resistant gloves are a great item to put on your Christmas list. They aren't necessary, but make things much easier.

Smoked Cream Cheese.
You, sir, are an alchemist. Hail, hail.

I like to do a bologna chub for parties too. Cut diamonds into it with a knife and then push whole garlic cloves into it. The diamonds open up when it cooks. It both looks cool and increased the area for smoke to hit the meat. I always pull the skin off of thighs when i smoke them so the smoke can get deeper into the meat. The dark meat doesn't dry out like white meat does. And smoked thick cut pork chops...dang

 

[MoCo_Vol]

With pellet smoking it's really less noticeable, but typically I like fruit wood for anything pork. So I usually used apple, cherry, or peach.

Also the big key, BUY QUALITY PELLETS. I grabbed some random stuff from the local hardware store the first smoke, and had nothing but issues. Was so mad I thought I might just sell the damn smoker. A co-worker gave me a bag of good pellets and I gave them a shot...still having issues for the first half an hour of my smoke, then all at once I got a temperature spike and saw that the auger had clogged up with the cheap pellets and those finally got pushed through and caught fire.

So after that I always used better brand pellets and never had any troubles.

 

[tennesseefan31]

I know, I know…it’s PFF, but still damn impressive

Ideally he faces less pressure next year...

 

[VFLPastor]

I keep trying to picture this play.