You are gonna love it.SayWhat? said:This is ultimately the route I took. Ordered earlier this week, scheduled to arrive on Tuesday. Pretty pumped.
When I lived in S. TX, Pecan was my preferred wood, followed by Live Oak. I had an easy cheap supply of it. It's not so easy to get in FL and I can't quite force myself to pay the big $$ to have good non-kiln dried stuff shipped in. I pay the premium now for apple but I look at that as an exotic wood in the South.
I may have to make it a ribeye day too!Soulfly3 said:Mine's tomorrow
I love apple wood...cut an apple tree down in my backyard a few years ago and saved a bunch for the smokey mountain. Also a fan of cherry for pork.When I lived in S. TX, Pecan was my preferred wood, followed by Live Oak. I had an easy cheap supply of it. It's not so easy to get in FL and I can't quite force myself to pay the big $$ to have good non-kiln dried stuff shipped in. I pay the premium now for apple but I look at that as an exotic wood in the South.
I still have a ton of chips and chunks in my garage from my kamado days...but they burn up way to quick on the Lang.
damn, what's her name?Two buddies and I are smoking about 120 pounds of butt today
https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssamDoing an asian take on pulled pork next weekend, dryrubbing with home made five spice. Need ideas for s sauce to go along with it. Thinking lemongrass, lime some heat. Any suggestions?
How long did you season it? I have a bunch I got freshly cut a few months ago.I love apple wood...cut an apple tree down in my backyard a few years ago and saved a bunch for the smokey mountain.
I used the thinner chunks first and let the larger pieces sit longer (thinner pieces maybe 4 months after cutting, larger pieces waited ~1 year). I cut some of the thicker limbs (3-5 inches wide) into 1-2 inch thick discs. Worked pretty slick. Based upon some of the comments in this thread, not sure if it matters if it’s seasoned?How long did you season it? I have a bunch I got freshly cut a few months ago.
This is it. The spirit of BBQ has never been about trying to find wood you have to ship in. It's about using what you have. We swear by Hickory in Tennessee. Because we have a lot of Hickory trees. (and it really is the best ) Aaron Franklin seems to get by ok using Post Oak. Because that's plentiful in Central Texas. Same story everywhere. In my opinion, the best answer is use a hardwood that is reasonably available.When I lived in S. TX, Pecan was my preferred wood, followed by Live Oak. I had an easy cheap supply of it. It's not so easy to get in FL and I can't quite force myself to pay the big $$ to have good non-kiln dried stuff shipped in. I pay the premium now for apple but I look at that as an exotic wood in the South.
I still have a ton of chips and chunks in my garage from my kamado days...but they burn up way to quick on the Lang.
A lot depends on the condition of the tree when it was cut. in general, 6 months is about right. But I've seen it work sooner. You can also help yourself a good bit setting wood on top of the firebox and letting it dry that way. Be careful and safe but that's a good way to cheat a bit with wood that's still a little too green.How long did you season it? I have a bunch I got freshly cut a few months ago.
I dont wrap but usually people wrap when they are satisfied with the bark.I haven't done a shoulder for a few years and can't remember a few things.
What temp do I pull it off the smoker and wrap? 180 or 190? In the past I've wrapped in foil/towels/cooler. Have we switched to butcher paper instead of foil?
I do wrap and throw in a cooler with towels for an hour or two after its done, but not before.Why am I thinking it was common practice to pull short of target temp and let it finish itself wrapped in a cooler? Is that outdated
What is "done"? 195? 200? 205?I do wrap and throw in a cooler with towels for an hour or two after its done, but not before.
I pull at 190.What is "done"? 195? 200? 205?
“It’s done when it’s done” as they say. Really it’s done when you can stick a probe or toothpick in and it feels like butter. That internal temp could be 195 or it could be 207. This all depends I’m told on how you cook it and the type of meat.What is "done"? 195? 200? 205?
Do this but wrap in towels in a small cooler for the same time. Even better effect (tighter quarters / moister), and less effort (trying to balance a pit at ~200 for 2 hours to avoid drying) Trust me.So.. pull at 190... wrap... put back in the smoker w MUCH less heat... let it go for an extra 1-2hrs... INSANITY
Just like a regular coleman cooler?Do this but wrap in towels in a small cooler for the same time. Even better effect (tighter quarters / moister), and less effort (trying to balance a pit at ~200 for 2 hours to avoid drying) Trust me.
Wait, they'll keep foods cold OR hot?Just like a regular coleman cooler?
Interesting
When it's probe tender, in Shukese when the probe goes in as fast and easy as the booze goes down in your shot videos.shuke said:What is "done"? 195? 200? 205?
That's what I did last time but I couldn't remember the temp. You're saying 190?[icon] said:Do this but wrap in towels in a small cooler for the same time. Even better effect (tighter quarters / moister), and less effort (trying to balance a pit at ~200 for 2 hours to avoid drying) Trust me.
I wet brined ribs once. At the suggestion of the folks here. Didn't feel like there was a flavor difference from my regular ribs. Didn't do it again for a couple years. The next time I did a side by side of brine (apple juice, salt, pepper, garlic) and marinade (apple juice, pepper, garlic) and ribs salted and rubbed. Chilled them for 12 hours. The next day, I removed the two sets of ribs from the liquid and applied the exact same rub as the third set of ribs and some salt to the marinated ribs. Cooked all three identically. The results:What will it show?
It doesn't take long, but they are very forgiving so you can leave them on for a long time.How long did that take to get the good crust on it?
The spirit of BBQ was developed long before modern shipping methods. I just got some orange in. Smelled GREAT. It also allows me to score pecan on a regular basis as that and oak are my go to for beef. Part of BBQ is also experimenting with rubs, sauces, cuts of meat and smoke wood and even cookers.This is it. The spirit of BBQ has never been about trying to find wood you have to ship in. It's about using what you have. We swear by Hickory in Tennessee. Because we have a lot of Hickory trees. (and it really is the best ) Aaron Franklin seems to get by ok using Post Oak. Because that's plentiful in Central Texas. Same story everywhere. In my opinion, the best answer is use a hardwood that is reasonably available.
Could be 190. Could be 200. Let the probe test tell you more than the temp of the butt.That's what I did last time but I couldn't remember the temp. You're saying 190?
It'll vary. Main thing is be consistent and get what you like.shuke said:What is "done"? 195? 200? 205?
I run into those guys all the time. All of them swear that they never screw up a cook. All of them lie.It'll vary. Main thing is be consistent and get what you like.
Another thing to remember, a pork shoulder is complicated cut of meat. Several different muscles. The same shoulder might be 190 in one place, 195 in another and 200 in another.
I like to go for 200 in the center. You "can" tell by feel but 10 years in, I still go by temp on my Thermopen. I just find it to be most consistent that way. I know some people are proud of never using a temp gauge or measuring ingredients. I'm not one.
Yes. I really don't get it. It's the same thing with the server that wants to show off and not right any of the order down. I'm "I'm not impressed. I just want you not to screw up my order and trying to be cool not writing stuff down increases the chance of a screw up exponentially"I run into those guys all the time. All of them swear that they never screw up a cook. All of them lie.
No secrets here... BACON!!!Also going to throw a pot of beans on the smoker. I've never done it before. Just going to throw some stuff together. Don't give me a recipe, but give me one secret ingredient.
Not really all that secret but add a can Can of apple pie filling to a half pan of beans. They will break apart and render down while cookingAlso going to throw a pot of beans on the smoker. I've never done it before. Just going to throw some stuff together. Don't give me a recipe, but give me one secret ingredient.
Tons of BBQ people add Apple Sauce (that's what i do) or Apple Pie filling as icon said. It's basically some sweetness. I balance that with some heat from cayenne. If you really want a secret ingredient for baked bean, break out the Cheerwine. Basically you want stuff to break up the boringness that beans are. Onion, Bell Pepper, Mustard, Cayenne, Brown Sugar, Applesauce. That kind of thing.Also going to throw a pot of beans on the smoker. I've never done it before. Just going to throw some stuff together. Don't give me a recipe, but give me one secret ingredient.
Giving you one ingredient is dangerous because it comes from an involved family recipe passed down from my Aunt Gwen, an amazing Texas bean cooker. It almost seems entirely secret ingredients after reading the replies. But, five spice. Either that or balsamic. I don't know which one's best to share. Or maybe pumpkin puree. No then you'd have to know about the pumpkin pie spice. I know you don't want a recipe but Kahlua is a secret that works in some recipes and it's nice have with a little vodka and coffee while putting things together and spilling a few drops in the pot. Molasses and maple syrup aren't secret so no need to mention them. A nice fatty hunk of honey ham isn't a secret but it's super flavorful and kinda works in a smooshy potato bun after removal much better than soggy bacon (with a little slaw maybe).Also going to throw a pot of beans on the smoker. I've never done it before. Just going to throw some stuff together. Don't give me a recipe, but give me one secret ingredient.