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***Official Grilling and Smoking Thread*** (2 Viewers)

JaxBill said:
Made mojo pork yesterday. First time I've ever done sliced pork shoulder.  Did it slightly high heat 275 to 300 and took it off around 165.

Turned out very good. Totally different than pulled pork and a lot less time.
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Nice.  Any pics?  How long did it take?

 
Pulled pork and a smoked chicken today. The chicken was brined overnight and finished off on the grill to get the skin better

No leftovers...

 
The sliced pork took about 5 hours and change.

I made knife points in the pork and jammed chopped garlic in there. The pork marinade in mojo sauce for about 4 hours then rubbed it with salt pepper garlic powder onion powder. 

I put the pork on the wsm top grate for about 4 hours until around 150. Then put the shoulder in an aluminum pan and basted with the leftover marinade for last 60 to 90 minutes.  Marinade had been boiled for about 1o minutes since it had been exposed to raw pork.

The mojo sauce had been brought from Spain by foreign exchange student that we're hosting. Spanish Mojo has no citrus! Just oil garlic cilantro and other spices.

Pork was sliced and served with more mojo sauce. Spanish student went back for seconds.

 
The high heat brisket waa roughly 5 hours at 275 to 300. I cheat and do it in a large aluminum pan. Fat side up for an hour.  Turn it over, add some sliced onions and a few ounces of beer.

when internal temp gets to 170, foil pan and cook until tender. I then separated the little bit of point attached and chopped into burnt ends .

let brisket sit for at least 30 minutes before slicing



 
Ok.  so my third smoke, going to try a pork butt.  anyone have a good recipe?  Also, any rubs you recommend?  I hear yardbird is a good one.  I usually make my own rub but want to switch things up a bit.  Also, i see alot of recipes where people are injecting.  Is this a must? 

ETA:  i also have a pork collar.  Not sure how to approach this but of course im going to smoker it.  Any ideas?

Thanks.

 
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PinkydaPimp said:
Ok.  so my third smoke, going to try a pork butt.  anyone have a good recipe?  Also, any rubs you recommend?  I hear yardbird is a good one.  I usually make my own rub but want to switch things up a bit.  Also, i see alot of recipes where people are injecting.  Is this a must? 

ETA:  i also have a pork collar.  Not sure how to approach this but of course im going to smoker it.  Any ideas?

Thanks.
Click to expand...
I smoked 3 butts( average weight 7.25lbs.) on my WSM( bottom rack ) July 4th weekend. All I did was lightly coat with mustard and apply a local store bought rub very generously. I didn't inject anything and they were very moist. I maintained my grate temp between 230 - 250. It took about 5 hours for them to reach 160 degree internal temp and at this point I wrapped them in foil and went to bed. I woke up 5 hours later and checked the internal temp and they were all 205 -208 and tender as hell. I pulled them off and let them rest for about 4 hours before I pulled them by hand using silicone gloves. There was plenty of juice in the foil when I pulled them. I used a little to pour over the meat. Next time some of this is going in my baked beans. 

 
In The Zone said:
I smoked 3 butts( average weight 7.25lbs.) on my WSM( bottom rack ) July 4th weekend. All I did was lightly coat with mustard and apply a local store bought rub very generously. I didn't inject anything and they were very moist. I maintained my grate temp between 230 - 250. It took about 5 hours for them to reach 160 degree internal temp and at this point I wrapped them in foil and went to bed. I woke up 5 hours later and checked the internal temp and they were all 205 -208 and tender as hell. I pulled them off and let them rest for about 4 hours before I pulled them by hand using silicone gloves. There was plenty of juice in the foil when I pulled them. I used a little to pour over the meat. Next time some of this is going in my baked beans. 
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Thank you sir.  I have butcher paper, that works about the same to wrap correct?  And after you wrapped, any change to the temp in the smoker? 

Seems easy enough though.  I think sunday ill wake up at like 6am and start one(though i think the one i have currently is smaller so may not take as long).  Not sure i feel comfortable sleeping while its running just yet.

 
PinkydaPimp said:
Thank you sir.  I have butcher paper, that works about the same to wrap correct?  And after you wrapped, any change to the temp in the smoker? 

Seems easy enough though.  I think sunday ill wake up at like 6am and start one(though i think the one i have currently is smaller so may not take as long).  Not sure i feel comfortable sleeping while its running just yet.
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I would probably use heavy duty foil.

On a side note, get a set of these. Way easier to pull pork. 

 
PinkydaPimp said:
Ok.  so my third smoke, going to try a pork butt.  anyone have a good recipe?  Also, any rubs you recommend?  I hear yardbird is a good one.  I usually make my own rub but want to switch things up a bit.  Also, i see alot of recipes where people are injecting.  Is this a must? 
Click to expand...
For pork I do a variation of this rub

http://www.firecraft.com/product/kansas-city-sweet-and-smoky-rub

I add 2/3 cup dark brown sugar as well and cut back on the salt.  Also whenever I see cayenne pepper in a recipe, I add crushed red pepper as well.

I don't inject. I'll usually rub the shoulder, let it refrigerate for a few hours (2 to 6) to work up a "pork sweat", take it out and set up the WSM. and fire up the coals.  I'll rub the shoulder again before it goes on.

After letting the rub firm up by smoking a minimum of 2 hours, I'll baste the shoulder with a mixture of apple juice(Hint: any flavor Juicy Juice is mostly apple juice), beer(nothing dark), and the rub. I'll baste it anywhere from 2-4 times throughout the cook.

Lately I've been doing over night smokes where I light up the coals shortly before midnight, put it on and stay up awhile, then get back up early to check it. Mid-morning have to add more water to the pan. Usually done around lunch time, then foiled, put in the cooler with towels and pulled for an early dinner. Reason for this schedule is to avoid the Florida t-storms that are prevalent though the late afternoon, especially this time of year.

 
PinkydaPimp said:
Ok.  so my third smoke, going to try a pork butt.  anyone have a good recipe?  Also, any rubs you recommend?  I hear yardbird is a good one.  I usually make my own rub but want to switch things up a bit.  Also, i see alot of recipes where people are injecting.  Is this a must? 

ETA:  i also have a pork collar.  Not sure how to approach this but of course im going to smoker it.  Any ideas?

Thanks.
Click to expand...
Bad Byron's Butt Rub

 
Kamado Joe channel on youtube has a lot good recipes. John Setzler is the guy doing the videos. Also some good info on kamado guru forums.

 
PinkydaPimp said:
Thank you sir.  I have butcher paper, that works about the same to wrap correct?  And after you wrapped, any change to the temp in the smoker? 

Seems easy enough though.  I think sunday ill wake up at like 6am and start one(though i think the one i have currently is smaller so may not take as long).  Not sure i feel comfortable sleeping while its running just yet.
Click to expand...
I'm not sure about the butcher paper. I've seen it used to wrap brisket but I don't know about a BB. 

As far as temp change goes, I went to bed after I foiled them but  according to my Maverick my grate temp was @ 238 5 hours later when I woke up. The WSM held pretty steady throughout the night.

I'm pretty new to this as well so basically I followed this video. Malcolm Reed seems to know his stuff and explains things pretty simple and good.

Malcolm Reed Pork Butt

YouTube is your friend.

 
I have some pepper jack and colby jack cheese smoking over apple wood at the moment.  Yes, I know its pretty warm outside for smoking cheese, but so far so good.  Smoker temp is under 100 with plenty of smoke coming through the vent.  Been on about an hour now - gonna give it another 30 minutes or so.  Then some jerky over hickory for this afternoon.

 
Amused to Death said:
I have some pepper jack and colby jack cheese smoking over apple wood at the moment.  Yes, I know its pretty warm outside for smoking cheese, but so far so good.  Smoker temp is under 100 with plenty of smoke coming through the vent.  Been on about an hour now - gonna give it another 30 minutes or so.  Then some jerky over hickory for this afternoon.
Click to expand...
How do you maintain the temp that low? Is it as simple as using less fuel?

 
In The Zone said:
How do you maintain the temp that low? Is it as simple as using less fuel?
Click to expand...
I used 5 lit briquettes - just enough to put a chunk of wood on.  I took them off after 70 min because the colby was starting to melt.  That was plenty of smoke!  Wrapped them up in plastic wrap and they're in the fridge for a week.

I watched a video a while back that said 30 to 60 min was enough.  Then this morning I watched 2 others that put the time at 2 to 4 hours.  I think the first guy was right.

 
Amused to Death said:
I used 5 lit briquettes - just enough to put a chunk of wood on.  I took them off after 70 min because the colby was starting to melt.  That was plenty of smoke!  Wrapped them up in plastic wrap and they're in the fridge for a week.

I watched a video a while back that said 30 to 60 min was enough.  Then this morning I watched 2 others that put the time at 2 to 4 hours.  I think the first guy was right.
Click to expand...
Sounds pretty simple. I may have to give this a try. So this would be better to do when it's cooler outside?

 
In The Zone said:
Sounds pretty simple. I may have to give this a try. So this would be better to do when it's cooler outside?
Click to expand...
Yeah it seems like its a fall/winter thing.  I was all geeked up to do the cheese & jerky this weekend, bought everything last night, then realized it might not be best for the cheese.  It worked though. Definitely not hard to do.

 
Amused to Death said:
I used 5 lit briquettes - just enough to put a chunk of wood on.  I took them off after 70 min because the colby was starting to melt.  That was plenty of smoke!  Wrapped them up in plastic wrap and they're in the fridge for a week.

I watched a video a while back that said 30 to 60 min was enough.  Then this morning I watched 2 others that put the time at 2 to 4 hours.  I think the first guy was right.
Click to expand...
I did t realize it only had to smoke for such  a short time. How big are the blocks of cheese?

 
From the Virtual Weber Bullet page:

Smoked Cheese

Summary

  • Choose a cold, breezy day or evening to help keep cooker temperature low.
  • Light 2-4 charcoal briquettes.
  • When charcoal is barely lit, place a chunk of dry smoke wood on top.
  • Place empty water pan in cooker.
  • Place cheese on top cooking grate.
  • Open all vents fully. Operate cooker below 90°F.
  • On your first attempt, smoke for only 30-60 minutes. Increase time as needed to achieve desired amount of smoke flavor.
 
Amused to Death said:
From the Virtual Weber Bullet page:

Smoked Cheese

Summary

  • Choose a cold, breezy day or evening to help keep cooker temperature low.
  • Light 2-4 charcoal briquettes.
  • When charcoal is barely lit, place a chunk of dry smoke wood on top.
  • Place empty water pan in cooker.
  • Place cheese on top cooking grate.
  • Open all vents fully. Operate cooker below 90°F.
  • On your first attempt, smoke for only 30-60 minutes. Increase time as needed to achieve desired amount of smoke flavor.
Click to expand...
I've been cold smoking bacon in freezing temps using beech/ juniper saw dust but this seems a lot easier. But the recipe said to keep the temp below 68 and keep going for 24 hours.

Ended up being nice for snacking but not for cooking

 
Going to smoke a small port butt today.  its only ~2lb.  Any alterations to the normal recipes for a smaller butt?  i assume it will take less time but otherwise was going to slather with mustard and dry rub then toss it on, then wrap with butcher paper at 165.  Also going to toss a pork collar on there.

 
2 pounds???

I think time would be the big difference. Could see sudden jumps in internal temps.

About to put on 2 smallish butts 5 and 6 lbs

 
JaxBill said:
2 pounds???

I think time would be the big difference. Could see sudden jumps in internal temps.

About to put on 2 smallish butts 5 and 6 lbs
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Yea i got a small one.  Figured id start small then work up to a big one.  Not sure im ready for a 12 hour smoke yet. 

 
I'm getting ready to fire up the WSM. On the menu today is Country Style Ribs,  Pork steaks trimmed from a butt, and a Pork Tenderloin cubed up and braised until they are fork tender. These are for the wife as she won't eat meat off the bone. Women.

I'll probably make some baked beans and mac n cheese. Maybe some corn and/or green beans.

 
Ok so have these bad boys on.  Pork Collar,  Pork Butt and some hot italian sausage. 

The Collar was small probably about 1 lb so im just going to test it and pull it around 185 and slice it. 

 
Can someone show a picture of what the coals should look like when they're ready to come out of the chimney starter? Everyone says wait till they have ashes but my fire is never hot enough. 

Follow uo, should I use more than one chimney's worth of coals for a 22" Webber? The manual said 50 briquettes, so I used that which filled one chimney. Didn't get hot enough for direct heat. 

 
Rick James said:
Can someone show a picture of what the coals should look like when they're ready to come out of the chimney starter? Everyone says wait till they have ashes but my fire is never hot enough. 

Follow uo, should I use more than one chimney's worth of coals for a 22" Webber? The manual said 50 briquettes, so I used that which filled one chimney. Didn't get hot enough for direct heat. 
Click to expand...
Once the coals start turning white should be fine.  Ive accidentally put them from the chimney to the WSM early.  Worst case it just takes a little longer the heat up.  Just make sure all the vents are open.  For what its worth i usually only use like 15 brickets.  Im using an 18.5 WSM though.

 
What is your charcoal chimney resting on ? Is there enough airflow for the fire to rise? What fuel are you lighting?

I usually one full sided newpaper sheet. Think front page and back page. Loosely crumble the newspaper. Smashing the newspaper too tight or using too much will hurt the fire since there's no air moving. 

I'll start the chimney on the bottom grate of my weber kettle and make sure there's clearance for air.

I'll literally see flames shooting up thru the chimney and wait until the top briquettes are at least white on the edges. Bottom coals should be red hot.

I never count coals and generally fill a chimney half to 3/4 full depending on dish. I have 18.5 wsm though.

If you use smoke wood in your unlit section that will help initial temps.

 
So my first butt turned out great.  But parts of it like near the bone werent as tender as other parts.  Not sure if i should have flipped the butt, kept it on all the way to 203 or let it rest longer(i only let it rest for about 35 mins).  Or maybe i need to foil. 

Guess i will have to try again in a few weeks. 

 
PinkydaPimp said:
So my first butt turned out great.  But parts of it like near the bone werent as tender as other parts.  Not sure if i should have flipped the butt, kept it on all the way to 203 or let it rest longer(i only let it rest for about 35 mins).  Or maybe i need to foil. 

Guess i will have to try again in a few weeks. 
Click to expand...
I don't think flipping it would matter because you're not cooking over direct heat but I'm an amateur at this so...

 
PinkydaPimp said:
So my first butt turned out great.  But parts of it like near the bone werent as tender as other parts.  Not sure if i should have flipped the butt, kept it on all the way to 203 or let it rest longer(i only let it rest for about 35 mins).  Or maybe i need to foil. 

Guess i will have to try again in a few weeks. 
Click to expand...
I would venture to guess that the results were due to the pig biology and not your cook method.  Keep cooking and you'll get a better feel for normal.  Usually no need for flipping. Likewise, foil shouldn't impact things that much.

 
It sounds like it needed to rest longer. I usually do a hour minimum. For the 4th my butts rested for 4 hours and  were pretty close to perfect.

 
 
 
PinkydaPimp said:
Once the coals start turning white should be fine.  Ive accidentally put them from the chimney to the WSM early.  Worst case it just takes a little longer the heat up.  Just make sure all the vents are open.  For what its worth i usually only use like 15 brickets.  Im using an 18.5 WSM though.
Click to expand...


JaxBill said:
What is your charcoal chimney resting on ? Is there enough airflow for the fire to rise? What fuel are you lighting?

I usually one full sided newpaper sheet. Think front page and back page. Loosely crumble the newspaper. Smashing the newspaper too tight or using too much will hurt the fire since there's no air moving. 

I'll start the chimney on the bottom grate of my weber kettle and make sure there's clearance for air.

I'll literally see flames shooting up thru the chimney and wait until the top briquettes are at least white on the edges. Bottom coals should be red hot.

I never count coals and generally fill a chimney half to 3/4 full depending on dish. I have 18.5 wsm though.

If you use smoke wood in your unlit section that will help initial temps.
Click to expand...
Thanks for the responses. I have the same basic setup as you, JaxBill, but I'm waiting too long to pour them in the grill. I thought I was supposed to wait till the top briquettes were mostly white. Not just a little white on the edges. 

So basically the bottom third of the briquettes will be red hot, and the top third will have a little ash on the edges. If I'm just grilling with a direct/indirect setup, do I want the coals in an even layer on one half of the grill? Or do I pile them up in one spot?

 
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