The Grill and BBQ thread

#7,955
#7,955
KptVFL said:
Maiden voyage on the new Camp Chef pellet. 225 for 3:45 (may have peaked in a lil much, Lol!) Pork tenderloins. View attachment 551224View attachment 551225View attachment 551226One with Meat Church Honey Hog. Other with Meat Church Gospel. Yellow mustard as a binder. Pulled at 145. Pit Boss competition blend pellets.

About to sample!
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Tenderloin is a great choice for a first cook.

I'd love to see how that new smoker works on a pork butt though.
 
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#7,956
#7,956
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#7,958
#7,958
Volsdeep4 said:
Is there any difference (taste and juiciness) that y’all have found, smoking a butt 225 or 275?
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As others have mentioned, brine it and you can basically cook it at whatever temp you want.

I've done "turbo butts" at 350 before that have turned out great.

My go-to is about 260 to an internal of 200 and let it rest up to 205 ish. Shreds like a champ!
 
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#7,959
#7,959
butchna said:
Used the Sweet Baby Ray’s competition ribs method on babybacks last week for a friend’s birthday. Ribs have been my white whale…never got them right. Not this time! They killed! Basically do your rub (I used mustard as a binder even tho it didn’t call for it), salt and pepper heavily and smoke them at 275 bones down for 2.5 hours. Remove and foil with more rub, butter pats, brown sugar, honey and a dab of apple juice on both sides. Close up foil and place it back in the smoker (meat side down) for 30 minutes. Only step I skipped was opening the foil and saucing them boat style and letting them sit for 10 minutes. Wife requested them for Mother’s Day and she’s never been impressed by any of my previous forays with ribs.
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I will certainly try this. I’m with you ribs have been my kryptonite. Thank you
 
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#7,962
#7,962
JCHateSteve said:
Tenderloin is a great choice for a first cook.

I'd love to see how that new smoker works on a pork butt though.
Click to expand...

Was pretty disappointed with the end result! Looked gorgeous and the flavor was good but were waaaay too dry.

Cooked on 225 the entire time and monitored with the attached probe and then confirmed with my Thermapen.

Any suggestions? Maybe a water pan, brine, wrap after a bit, inject, higher temp, etc....?

Was the 1st time I've ever tried to smoke meat. Can nail it indirect on my Weber gas grill but I've had 20 years of practice with it.
 
#7,964
#7,964
KptVFL said:
Was pretty disappointed with the end result! Looked gorgeous and the flavor was good but were waaaay too dry.

Cooked on 225 the entire time and monitored with the attached probe and then confirmed with my Thermapen.

Any suggestions? Maybe a water pan, brine, wrap after a bit, inject, higher temp, etc....?

Was the 1st time I've ever tried to smoke meat. Can nail it indirect on my Weber gas grill but I've had 20 years of practice with it.
Click to expand...
Did you place a container of water in the smoker? (I fill up a pie tin) That helps. Also spritzing it with apple juice or apple cider vinegar frequently. I would think tenderloin would have enough fat content to negate much dryness. All part of the journey.
 
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#7,966
#7,966
butchna said:
Did you place a container of water in the smoker? (I fill up a pie tin) That helps. Also spritzing it with apple juice or apple cider vinegar frequently. I would think tenderloin would have enough fat content to negate much dryness. All part of the journey.
Click to expand...

Did not spritz or use a water pan. Will try that next time. They were super lean with barely any fat.

About to attempt some ribs. Should I use a water pan for them?
 
#7,967
#7,967
KptVFL said:
Did not spritz or use a water pan. Will try that next time. They were super lean with barely any fat.

About to attempt some ribs. Should I use a water pan for them?
Click to expand...
I did. Recipe didn't call for it, but it's muscle memory by now.
 
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#7,968
#7,968
KptVFL said:
Was pretty disappointed with the end result! Looked gorgeous and the flavor was good but were waaaay too dry.

Cooked on 225 the entire time and monitored with the attached probe and then confirmed with my Thermapen.

Any suggestions? Maybe a water pan, brine, wrap after a bit, inject, higher temp, etc....?

Was the 1st time I've ever tried to smoke meat. Can nail it indirect on my Weber gas grill but I've had 20 years of practice with it.
Click to expand...
I don't generally use a low and slow cook on tenderloin. I do a reverse sear using the kettle like a grill rather than a smoker. Honey Balsamic glaze and chimichurri are my go to recipes. Tenderloin is pretty forgiving and cooks fast. So it's a good starting point. But it's pretty lean so you'd need to keep it moist to keep it from drying out. Butchna's suggestion is spot on for the that cut.

I would suggest trying a pork butt and doing pulled pork. It's has more fat and won't be as likely to dry out. Just use the same method you did there. When it hits "the stall"(the temp will stop going up around 165) sauce and wrap in foil to finished cooking. At 195-200 pull it and let it rest for a bit. The butt will carry over cook to 203-205 on the counter. You can then let it cool a bit and pull it when it's not so hot it'll burn your hands.

Pulled for was the first thing I learned to make on the smoker. I highly recommend it for you first long cook.
 
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#7,969
#7,969
butchna said:
Used the Sweet Baby Ray’s competition ribs method on babybacks last week for a friend’s birthday. Ribs have been my white whale…never got them right. Not this time! They killed! Basically do your rub (I used mustard as a binder even tho it didn’t call for it), salt and pepper heavily and smoke them at 275 bones down for 2.5 hours. Remove and foil with more rub, butter pats, brown sugar, honey and a dab of apple juice on both sides. Close up foil and place it back in the smoker (meat side down) for 30 minutes. Only step I skipped was opening the foil and saucing them boat style and letting them sit for 10 minutes. Wife requested them for Mother’s Day and she’s never been impressed by any of my previous forays with ribs.
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I grabbed some St. Louis style ribs. What do you think about the time on these? I noticed you said baby backs 2.5 hours and then 30.
 
#7,970
#7,970
Volsdeep4 said:
I grabbed some St. Louis style ribs. What do you think about the time on these? I noticed you said baby backs 2.5 hours and then 30.
Click to expand...
Another poster mentioned the 2-2-1 method earlier. I’d try that route with St Louis ribs. Two hours unwrapped…two hours wrapped and finish up with one hour unwrapped. All at 225. Spritz from time to time and keep that water pan full. Some sauce that last hour, but I’m getting better results waiting until after they’re pulled. Take with a grade of slaw, I just succeeded with babybacks…St Louis and beef ribs are my next mile markers.
 
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#7,971
#7,971
JCHateSteve said:
I don't generally use a low and slow cook on tenderloin. I do a reverse sear using the kettle like a grill rather than a smoker. Honey Balsamic glaze and chimichurri are my go to recipes. Tenderloin is pretty forgiving and cooks fast. So it's a good starting point. But it's pretty lean so you'd need to keep it moist to keep it from drying out. Butchna's suggestion is spot on for the that cut.

I would suggest trying a pork butt and doing pulled pork. It's has more fat and won't be as likely to dry out. Just use the same method you did there. When it hits "the stall"(the temp will stop going up around 165) sauce and wrap in foil to finished cooking. At 195-200 pull it and let it rest for a bit. The butt will carry over cook to 203-205 on the counter. You can then let it cool a bit and pull it when it's not so hot it'll burn your hands.

Pulled for was the first thing I learned to make on the smoker. I highly recommend it for you first long cook.
Click to expand...


Thanks! Is what I'm thinking about trying tonight to have ready sometime tomorrow.

Any guesstimate on how long to get to 165?

Also total cook time?
 
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