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Posted: 9/6/2015 4:35:20 PM EDT
[#1]
15 lbs of pork shoulder.
Going on tonight at some point.  |
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Posted: 9/6/2015 5:08:30 PM EDT
[#2]
Well I'm 20 hours in on a 14lb brisket, sitting at 192. About to pull and wrap the cook 4 dozen a possem eggs.
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Posted: 9/6/2015 5:49:57 PM EDT
[#3]
15lb pork butt, pics in a bit. Been smoking since 9am
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Posted: 9/7/2015 9:00:41 AM EDT
[#4]
Been on since midnight and just now reached 170. Held 160 for about 3 hours. Hopefully the rest of the climb is quick. I need a nap.
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Posted: 9/7/2015 9:36:11 AM EDT
[#5]
Smoked this 13 pound brisket yesterday for 12 hrs.
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Posted: 9/7/2015 9:43:30 AM EDT
[#6]
2 6.5 pound butts went on at 6:45 this morning. Mac-n-cheese and corn will go in when I put the pig in the cooler
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Posted: 9/7/2015 9:55:37 AM EDT
[#7]
I put a 20 lb turkey in yesterday morning. It went in at 9am and came out at 5:30 pm. There was hardly enough left by 7pm to make soup.
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Posted: 9/7/2015 10:00:12 AM EDT
[#8]
7.5lb Boston butt. started at 4:30a. First timer.
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Posted: 9/7/2015 10:37:32 AM EDT
[#9]
Boston butt on the Kamado Joe since 8 last night.
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Posted: 9/7/2015 10:46:27 AM EDT
[#10]
Waldo, I love your smoker threads!
I have a smoker that I used once and what I did to those poor slabs of ribs should have landed me in jail! 
You have inspired me to work on my skills. 
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Posted: 9/7/2015 10:49:09 AM EDT
[#11]
Absolutely nothing. Have to be out and about all day, so will just grill chicken thighs once I get home. Mexican mojo style thighs that started marinating last night, so pretty damn tasty either way.
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Posted: 9/7/2015 10:50:08 AM EDT
[#12]
I did 3 racks of loin back ribs yesterday
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Posted: 9/7/2015 10:53:36 AM EDT
[#13]
Chicken thighs are in the brine for another 2.5 hrs. Then, they go on the smoker for about 4.5 hrs.
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Posted: 9/7/2015 11:32:15 AM EDT
[#14]
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Posted: 9/7/2015 11:33:45 AM EDT
[#15]
Quote HistoryQuoted:
15 hours, I'm getting hungry. Hey Rick, you gonna show us the meat? 
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Posted: 9/7/2015 2:14:50 PM EDT
[#16]
I have a 5lb pork shoulder on the smoker right now. My first time smoking pork, plan to make pulled pork.
Mix of apple wood and hickory. |
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Posted: 9/7/2015 2:21:32 PM EDT
[#17]
2 racks of St Louis ribs, throwing deer meat on shortly, and some jalepenos poppers later.
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Posted: 9/7/2015 2:53:22 PM EDT
[#18]
You all are making me really sad that I have to work this weekend....
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Posted: 9/7/2015 2:57:06 PM EDT
[#19]
Quote HistoryQuoted:
You all are making me really sad that I have to work this weekend.... If it makes you feel any better taking today off means I have to work twice as hard the rest of the week to make up for it! 
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Posted: 9/7/2015 3:00:40 PM EDT
[#20]
Doing a 5lb butt. Started at 5:45 this morning. At 181 right now.
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Posted: 9/7/2015 3:02:02 PM EDT
[#21]
Quote HistoryQuoted:
Chicken thighs are in the brine for another 2.5 hrs. Then, they go on the smoker for about 4.5 hrs. On the smoker 45 min ago. Smoker temp around 223 .
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Posted: 9/7/2015 5:04:27 PM EDT
[#22]
Well 3hrs in and I hit 140f, guessing the stall is coming soon. Smoker temp ranging 235-255f.
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Posted: 9/7/2015 5:09:59 PM EDT
[#23]
Quote HistoryQuoted:
Thinking about chicken thighs tomorrow. You heard me correctly. They're really good and don't take too long. There was a decent recipe on smoking-meat.com. Those are nice and quick. Plus they turn out great. |
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Posted: 9/7/2015 5:12:37 PM EDT
[#24]
Quote HistoryQuoted:
Hey Rick, you gonna show us the meat? Quote HistoryQuoted:
Quoted:
15 hours, I'm getting hungry. Hey Rick, you gonna show us the meat? I guess Rick said fuck us all
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Posted: 9/7/2015 5:14:33 PM EDT
[#25]
Just pulled a pork loin off the WSM- letting it rest in a cooler for a while. Should be pretty good.
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Posted: 9/7/2015 5:20:30 PM EDT
[#26]
Baby back ribs. Hillbilly smoker. Cinder blocks and expanded metal grate. Did a whole pig last year and just reduced the size to accommodate smaller meats. Following the directions from amazingribs.com.
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Posted: 9/7/2015 5:35:49 PM EDT
[#27]
12 lb brisket
1 rack baby back 1 rack St. Louis Style 2 chicken breast Brisket been on since 10 last night, Flat still not probe tender but point is like butter
All smoked with Apple Wood on a Weber Kettle |
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Posted: 9/7/2015 5:51:01 PM EDT
[#28]
Pics of my brisket from yesterday:
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Posted: 9/7/2015 6:02:07 PM EDT
[#29]
Pork Loin today
Ribs last Saturday
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Posted: 9/7/2015 6:11:05 PM EDT
[#30]
Quote HistoryQuoted:
12 lb brisket 1 rack baby back 1 rack St. Louis Style 2 chicken breast Brisket been on since 10 last night, Flat still not probe tender but point is like butter
All smoked with Apple Wood. Imo the point keeps getting better even if it's over cooked I always cook around the flat |
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Posted: 9/7/2015 6:16:19 PM EDT
[#31]
Rick isn't here, man. 
I'm going to cold smoke my home made bacon at the cabin later this week. Tomorrow will be 7 days into the cure. They need rinsed then dried for a day in the fridge before smoking. I'll put up pics of that. |
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Posted: 9/7/2015 7:49:51 PM EDT
[#32]
Well damnit!
I may not be having pulled pork tonight. It is now 4:45pm and I just hit 165f, after 5hrs and 50min. I just wrapped it in foil, we shall see how long it takes to get to 195-205f. I guess this shall be a lesson for me, lol! 
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Posted: 9/7/2015 7:58:57 PM EDT
[#33]
Quote HistoryQuoted:
Well damnit! I may not be having pulled pork tonight. It is now 4:45pm and I just hit 165f, after 5hrs and 50min. I just wrapped it in foil, we shall see how long it takes to get to 195-205f. I guess this shall be a lesson for me, lol! Figure 1 hr 15 minutes per lb MINIMUM at smoking temps. I always fudge briskets and butts to an hour and a half per pound. |
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Posted: 9/7/2015 8:06:42 PM EDT
[#34]
Quote HistoryQuoted:
Figure 1 hr 15 minutes per lb MINIMUM at smoking temps. I always fudge briskets and butts to an hour and a half per pound. Quote HistoryQuoted:
Quoted:
Well damnit! I may not be having pulled pork tonight. It is now 4:45pm and I just hit 165f, after 5hrs and 50min. I just wrapped it in foil, we shall see how long it takes to get to 195-205f. I guess this shall be a lesson for me, lol! Figure 1 hr 15 minutes per lb MINIMUM at smoking temps. I always fudge briskets and butts to an hour and a half per pound. Lesson learned! I read 1.5-2hrs a lb, and this is just shy of a 5 lb shoulder. I just got started a little later than I planned. Also the first time I have smoked pork shoulder, I am sure it will taste great later tonight or tomarrow as the wife and kid are getting hungry. Doh! |
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Posted: 9/7/2015 8:11:33 PM EDT
[#35]
Just one lonely rack of spareribs
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Posted: 9/7/2015 8:14:11 PM EDT
[#36]
Smoked a chicken and a bunch of deer jerky yesterday. Turned out great, but The jerky is almost all gone already. Thought seven pounds would be enough to last me a while, I was wrong. Doesn't help that my two year old tried it and he likes it. Little hoss can eat. I think this is the last year for ol' red and I'll be in the market for a new setup next year.
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Posted: 9/7/2015 8:27:11 PM EDT
[#37]
1000#'s of pork shoulder. Started at 1500 Saturday and started chopping today at 0900. Had it all sold by 1630.
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Posted: 9/7/2015 8:34:37 PM EDT
[#38]
Quote HistoryQuoted:
Boston Butt on the poverty keg (Akorn Kamado) Bought one of those at lowes yesterday, got it together today. Not bad for my first attempt on a ceramic egg grill, I smoked 6lbs of baby back ribs today. I got a much later start than I wanted so instead of 250 for 3 1/2 to 4 hours I went a little hotter for 2 1/2 hours. I finished up around 6:30, the damn grill is still hot
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Posted: 9/7/2015 8:36:02 PM EDT
[#39]
Quote HistoryQuoted:
1000#'s of pork shoulder. Started at 1500 Saturday and started chopping today at 0900. Had it all sold by 1630. http://i1141.photobucket.com/albums/n599/cpl0313/437469F7-3CD9-4A7C-8B96-2F79599AEE12_zpsaw2ecwye.jpg Rub it in man, rub it in!
Very nice! |
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Posted: 9/7/2015 8:46:14 PM EDT
[#40]
Quote HistoryQuoted:
1000#'s of pork shoulder. Started at 1500 Saturday and started chopping today at 0900. Had it all sold by 1630. http://i1141.photobucket.com/albums/n599/cpl0313/437469F7-3CD9-4A7C-8B96-2F79599AEE12_zpsaw2ecwye.jpg Any story behind it? Do it for a living? Any more pics would be cool. |
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Posted: 9/7/2015 8:56:14 PM EDT
[#41]
Dino ribs and some country style pork ribs.
Had trouble keeping the temp down on the smoker so the pork cooked a bit too quick. Still tasty though. The beef ribs are still going.
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Posted: 9/7/2015 8:56:23 PM EDT
[#42]
I did 6 racks of baby backs, 2 fatties and some stuffed peppers. Nothing compared to the pit masters here.
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Posted: 9/7/2015 9:10:14 PM EDT
[#43]
Two pork tenderloins and three chickens, mix of apple and cherry. Rubbed the loins down with brown sugar, chili powder, garlic powder, onion powder, paprika, black pepper, ginger powder, and rosemary powder. Chicken was brined in the slaughterhouse brine recipe from smokingmeatforums.com, with the addition of limes and lemons. Tenderloin is tasty, haven't tried the chicken yet.
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Posted: 9/7/2015 9:12:26 PM EDT
[#44]
Quote HistoryQuoted:
Dino ribs and some country style pork ribs. Had trouble keeping the temp down on the smoker so the pork cooked a bit too quick. Still tasty though. The beef ribs are still going. Now I don't feel so bad, you are two hours ahead of me and still smoking!
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Posted: 9/7/2015 9:22:17 PM EDT
[#45]
Quote HistoryQuoted: Any story behind it? Do it for a living? Any more pics would be cool. Quote HistoryQuoted: Quoted: 1000#'s of pork shoulder. Started at 1500 Saturday and started chopping today at 0900. Had it all sold by 1630. http://i1141.photobucket.com/albums/n599/cpl0313/437469F7-3CD9-4A7C-8B96-2F79599AEE12_zpsaw2ecwye.jpg Any story behind it? Do it for a living? Any more pics would be cool. |
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Posted: 9/7/2015 9:35:17 PM EDT
[#46]
I did a brisket this weekend as well. 14 lb'er or so, biggest one I've tried cooking so far. I started it Saturday at around 11PM. I underestimated and my smoker ran of out fuel overnight, cooker temp was 170ish and meat temp was 140 when I woke up yesterday morning. I added about a chimney and a half and that took me the rest of the way up to about 203ish four or five hours later.
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Posted: 9/7/2015 9:42:22 PM EDT
[#47]
Quote HistoryQuoted:
I did a brisket this weekend as well. 14 lb'er or so, biggest one I've tried cooking so far. I started it Saturday at around 11PM. I underestimated and my smoker ran of out fuel overnight, cooker temp was 170ish and meat temp was 140 when I woke up yesterday morning. I added about a chimney and a half and that took me the rest of the way up to about 203ish four or five hours later. http://i.imgur.com/vRkJkMU.jpg How did you have your coals? I use the snake method and it went all night steady at 225. 2 deep 2 high with 1 extra every other up top. Started at 10 PM, Woke up at 6 AM to check and it still had at least an ours worth left. Added some more and went bakc inside. Temps stayed steady all day and burned slow. |
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Posted: 9/7/2015 9:42:36 PM EDT
[#48]
Quote HistoryQuoted:
Pics of my brisket from yesterday: https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11223714_865626163487196_3075093456085852794_n.jpg?oh=8efb5493e93475d251f9441ea347c4a4&oe=56A58E64 That looks really good!
I would also love to slice it if I could use the cool knife!
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Posted: 9/7/2015 9:46:36 PM EDT
[#49]
Quote HistoryQuoted: How did you have your coals? I use the snake method and it went all night steady at 225. Started at 10, Woke up at 6 AM to check and it still had at least an ours worth left. Addded some more and went bakc inside. Temps stayed steady all day and burned slow. Quote HistoryQuoted: Quoted: I did a brisket this weekend as well. 14 lb'er or so, biggest one I've tried cooking so far. I started it Saturday at around 11PM. I underestimated and my smoker ran of out fuel overnight, cooker temp was 170ish and meat temp was 140 when I woke up yesterday morning. I added about a chimney and a half and that took me the rest of the way up to about 203ish four or five hours later. http://i.imgur.com/vRkJkMU.jpg How did you have your coals? I use the snake method and it went all night steady at 225. Started at 10, Woke up at 6 AM to check and it still had at least an ours worth left. Addded some more and went bakc inside. Temps stayed steady all day and burned slow. I lit the smoker with the Minion method, I just didn't have enough charcoal in there. There was enough unlit charcoal to fill the fire ring up about a quarter of the way, then I dumped just short of a full chimney of lit coals on top of that. Me being lazy, using up the last bit of charcoal I had with me on the porch instead of walking not even ten or fifteen yards to my work shop to get another bag that night. I've run for an easy 12-14 hours filling the fire ring up about half way and dumping a full chimney of lit coals on them. |
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Posted: 9/7/2015 10:21:47 PM EDT
[#50]
What kind of charcoal are you guys using in your WSMs? I've been using Kingsford, but I'm wondering if that has an effect on the flavor of the meat and might want to try something else.
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