***Official Grilling and Smoking Thread*** (4 Viewers)

[Spike]

I pull at 190. 

Now listen... Since I was given some amazing advice by a top end chef of mine, my pork has been insane..

He suggested keeping the pork at the 195 mark for an hour or two if possible, for the most tender pork you can imagine...Using the snake method, it's quite easy, as you remove all the charcoat briquettes except for a single row... 

Wrap it, and it maintains the temp at around the 195-205 mark in the smoker, but the pork comes out INSANELY tender. I wrap with foil, but Im sure butcher paper would be even better

So.. pull at 190... wrap... put back in the smoker w MUCH less heat... let it go for an extra 1-2hrs... INSANITY

This is much the same like chefs do with ovens. If you have the oven at 150 degrees, putting something in (like a roasted ribeye) will keep it without cooking it any more. It’s called a “holding temperature”. 

 

[TheFanatic]

The secret to good beans? In one aluminum pan of beans, make sure there's a pound of smoked, chopped brisket and a pound of brown sugar. Your welcome. No bacon. No garlic. Sugar and brisket. 

 

[Soulfly3]

The secret to good beans? In one aluminum pan of beans, make sure there's a pound of smoked, chopped brisket and a pound of brown sugar. Your welcome. No bacon. No garlic. Sugar and brisket. 

a pound of sugar?

I usually halve suagr in recipes, I'd need to eighth this MFer

 

[TheFanatic]

a pound of sugar?

I usually halve suagr in recipes, I'd need to eighth this MFer

Nope, full pound. Seriously. 

 

[SayWhat?]

The secret to good beans? In one aluminum pan of beans, make sure there's a pound of smoked, chopped brisket and a pound of brown sugar. Your welcome. No bacon. No garlic. Sugar and brisket. 

Nope, full pound. Seriously. 

And do what?  So smoke a brisket.  Chop it up?  Put a pound in a pan with a pound of brown sugar?  Then...smoke it some more?  

 

[Soulfly3]

Nope, full pound. Seriously. 

I like that diabetes-less life of mine

Really not a fan of sugar 

 

[odin33]

Ok so I’ve made a shoulder and I did some ribs this past weekend. Both times I’ve over dry rubbed, yet I feel I put less than the videos and whatnot are showing. Is there a general rule of thumb in terms of rub per meat? Using store baught rubs to date ( butt rub and rudy’s From TX). Both were overly salty, and Rudy’s which is heavy black pepper based was a bit much. If anyone has a good dry pork rub or a base they can share I’d me much appreciative 

 

[PinkydaPimp]

Ok so I’ve made a shoulder and I did some ribs this past weekend. Both times I’ve over dry rubbed, yet I feel I put less than the videos and whatnot are showing. Is there a general rule of thumb in terms of rub per meat? Using store baught rubs to date ( butt rub and rudy’s From TX). Both were overly salty, and Rudy’s which is heavy black pepper based was a bit much. If anyone has a good dry pork rub or a base they can share I’d me much appreciative 

It really depends on the rub and usually how salty it is. Some you can go real heavy, others not so much.  Straight salt and pepper you can go pretty heavy imo. 

 

[Cowboysfan8]

Ok so I’ve made a shoulder and I did some ribs this past weekend. Both times I’ve over dry rubbed, yet I feel I put less than the videos and whatnot are showing. Is there a general rule of thumb in terms of rub per meat? Using store baught rubs to date ( butt rub and rudy’s From TX). Both were overly salty, and Rudy’s which is heavy black pepper based was a bit much. If anyone has a good dry pork rub or a base they can share I’d me much appreciative 

1/4 cup sugar

1/4 cup non-iodized table salt

1/8 cup brown sugar, dried

4 teaspoons chili powder

2 teaspoons ground cumin 

1 teaspoon cayenne pepper

1 teaspoon black pepper, freshly ground

1 teaspoon granulated garlic powder

1 teaspoon onion powder

This is the my favorite rub for pork. I got it here 

https://www.copymethat.com/r/hgIXd1n/best-ribs-in-the-universe-baby-back-ribs/

 

[Joe Bryant]

If I'm already planning on adding brown sugar and maybe some maple syrup, would the applesauce be overdoing it?

Possibly. But try to see what you like. Some beans are over the top too sweet in my opinion. I'd start with less and add more as you go.

 

[shuke]

The secret to good beans? In one aluminum pan of beans, make sure there's a pound of smoked, chopped brisket and a pound of brown sugar. Your welcome. No bacon. No garlic. Sugar and brisket. 

I don't have any brisket.  

Going with some combo of baked beans/red kidney/black, brown sugar, mustard, bbq sauce, bacon, onion, red pepper, jalapeno

 

[shuke]

Also, I know I geek about smoking when I'm preparing for it.  I don't get around to doing it often.  I don't do this on a typical weekend, so I make it an event.

 

[Joe Bryant]

I don't have any brisket.  

Going with some combo of baked beans/red kidney/black, brown sugar, mustard, bbq sauce, bacon, onion, red pepper, jalapeno

You may already be doing this one tip that helps me - write it down. Write down what you added and what amount. Then when it's finished you can make a note on what to change for next time. It's easy to start throwing a lot together and lose track. 

 

[Galileo]

You may already be doing this one tip that helps me - write it down. Write down what you added and what amount. Then when it's finished you can make a note on what to change for next time. It's easy to start throwing a lot together and lose track. 

Great advice, but something I never do.  I find myself re-inventing everything every time I cook it.  

 

[Spike]

You may already be doing this one tip that helps me - write it down. Write down what you added and what amount. Then when it's finished you can make a note on what to change for next time. It's easy to start throwing a lot together and lose track. 

And change one variable at a time. 

If you alter multiple things, you will not know which one was the key change. 

 

[Megla]

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.

Chorizo

 

[The Commish]

Ok so I’ve made a shoulder and I did some ribs this past weekend. Both times I’ve over dry rubbed, yet I feel I put less than the videos and whatnot are showing. Is there a general rule of thumb in terms of rub per meat? Using store baught rubs to date ( butt rub and rudy’s From TX). Both were overly salty, and Rudy’s which is heavy black pepper based was a bit much. If anyone has a good dry pork rub or a base they can share I’d me much appreciative 

This is what I've come up with that I like.  I use it on Ribs, Butts and Chickens, but I am thinking about taking the brown sugar out when I do Ribs...the sauce I have come up with is pretty sweet/spicy on it's own...not sure I need it in the rub too.

1/4 Cup Sea Salt
1 Cup Brown Sugar
3/4 Cup Paprika
1/4 Cup Onion Powder
1/3 Cup Black Pepper
1/4 Cup Garlic Powder
1/4 Cup Chili Powder

I make big batches at a time....as you can see  

 

[Joe Bryant]

Great advice, but something I never do.  I find myself re-inventing everything every time I cook it.  

Been there.  

 

[Joe Bryant]

And change one variable at a time. 

If you alter multiple things, you will not know which one was the key change. 

 

[shuke]

I asked a month ago about seasoning wood.  I cut some up yesterday and the ends are split after one day in the sun.  I guess it’s good to go.   

Pic

Is it it Saturday yet?

 

[Joe Bryant]

A few of the 40 Pork Shoulders from last night for the BBQ downtown. https://imgur.com/a/AKKQuG8

 

[[icon]]

A few of the 40 Pork Shoulders from last night for the BBQ downtown. https://imgur.com/a/AKKQuG8

Awesome. How often are you guys doing this again? You personally pick up the tab for the pork? 

 

[msommer]

Doing two pork shoulders for the Brazil game on Sunday. One normal, one Asian (five spice, brown sugar, salt rub), normal slaw and a red cabbage salad with a thai dressing (doubles as sauce for the meat as well) 

 

[Hawks64]

You may already be doing this one tip that helps me - write it down. Write down what you added and what amount. Then when it's finished you can make a note on what to change for next time. It's easy to start throwing a lot together and lose track. 

Had this exact issue. Made some amazing beans throwing stuff together, tried to replicate and failed horribly. I wrote it down last time and will be changing as I tweak it.

 

[Hawks64]

A few of the 40 Pork Shoulders from last night for the BBQ downtown. https://imgur.com/a/AKKQuG8

Where are the pics of it being pulled and served?!?

 

[Hawks64]

Brisket (full packer separated), @TheFanatic Pork Belly burnt ends (appetizers - also with some minor tweaks because that's what we do), beans (recipe below - inspired by Scott's take on Oklahoma Joe's) and mac n cheese for tomorrow. Early Father's Day since I don't feel like getting up at 4am on Sunday. Using my new Louisiana pellet smoker. Smoked 3 fatties on it last night to get it seasoned and ready. Already love this thing, from power on to smoking temp is 10 minutes. I get a ton of nice thin blue smoke, can't wait for tomorrow. I will post pics of pre smoke, during and post.

130 oz Beans ( used Bush's regular beans) - will be using the Country Beans next batch

1/2 bottle spicy BBQ sauce (used Cowboy brand Prairie Fire)

1/2 bottle sweet BBQ sauce (Used Stubb's Sticky Sweet)

1/8 cup Mustard

2 TBSP Stone Ground Mustard (won't use this again)

1lb Bacon - saute till half way done

1lg roughly diced white onion - saute in bacon grease then put it all in the beans

1 Jalapeno finely diced

1 cup brown sugar

1 Tbsp Cajun seasoning (my own blend)

1/2 tbsp mustard powder

Will add 1 lg green pepper finely diced next time

 

[Hawks64]

Anyone have a good starting recipe for a nice balance between memphis and KC BBQ sauce? I need to start tackling sauces. Need to find a good spicy mustard sauce too, think spicy version of Georgia Mustard sauce.

 

[Galileo]

130 oz Beans ( used Bush's regular beans) - will be using the Country Beans next batch

Didn’t Bush’s beans just get recalled?

ETA ... looks like the 28 oz cans: https://www.today.com/food/bush-s-baked-beans-issues-recall-due-defective-cans-t114202

 

[Hawks64]

Didn’t Bush’s beans just get recalled?

Certain versions did, all with a best buy date of Jun 2019. For a side seam defect.

ETA and it was old. Last year. Link

 

[Joe Bryant]

Where are the pics of it being pulled and served?!?

I don't have time to take pictures of everything.

 

[Joe Bryant]

Awesome. How often are you guys doing this again? You personally pick up the tab for the pork? 

We do Pork Shoulders once a month and we do Ball Park All Beef Hot dogs with BBQ rub and smoked on the cooker once a month. My church helps me with the tab on the Pork. My wife and I pay for the night when we do the hot dogs. 

 

[PinkydaPimp]

We do Pork Shoulders once a month and we do Ball Park All Beef Hot dogs with BBQ rub and smoked on the cooker once a month. My church helps me with the tab on the Pork. My wife and I pay for the night when we do the hot dogs. 

learned by accident that smoked hot dogs are awesome.  Threw them on for some kids last summer and people freaked out. 

 

[Joe Bryant]

learned by accident that smoked hot dogs are awesome.  Threw them on for some kids last summer and people freaked out. 

With you Buddy. Some BBQ rub and hickory smoke for an hour or so and they're awesome. 

 

[Cowboysfan8]

With you Buddy. Some BBQ rub and hickory smoke for an hour or so and they're awesome. 

?

 

[Soulfly3]

Not a big deal to you vets, but since im new, it is...

Prepping for my pork soulder tomorrow, and doing a 50/50 split on apple and cherry wood chunks

Really hoping to "taste the difference" between this and the hickory Ive been using. 

 

[Kilgore Trout]

Finally getting back into smoking. It has been over a decade since I had use of my friends offset, and ended up getting an Akorn for its versatility. Smoking my first butt tomorrow. Probably aiming for a 250-275 temp. I was wondering what people's thoughts were on wrapping the butt in foil at the stall. I really like a nice bark, and am worried that wrapping will soften it up too much, but I also like the idea of a shorter cook time that wrapping seems to help with. Also got some brats to throw on the smoker in the last 90 minutes or so. 

 

[Soulfly3]

^^^ re: the stall... after reading so much about it, I realized something.

I don't hit a stall. I check the temp about every 15min-30min cuz im drinking and like to soak up as much knowledge as i can while learning...

and I get a steady climb over the 6-8hrs... no stalling. 

what gives? (not complaining)

 

[Kilgore Trout]

^^^ re: the stall... after reading so much about it, I realized something.

I don't hit a stall. I check the temp about every 15min-30min cuz im drinking and like to soak up as much knowledge as i can while learning...

and I get a steady climb over the 6-8hrs... no stalling. 

what gives? (not complaining)

What temp are you smoking at?

 

[Soulfly3]

What temp are you smoking at?

I utilize the snake method in a Weber kettle (actually works amazingly well) and while I havent measured the actual temperature, everyone states that methid consistently hits around the 250-275 mark

 

[PinkydaPimp]

Often you dont hit stalls at higher temps.  I dont wrap my butts at all.  bark comes out great.  Meat still moist. 

 

[Soulfly3]

So, did a ton of reading but I feel like I can get a better response here. A realer one. 

Compare the eating experience of hickory v apple/cherry. What should I expect to taste different?

 

[[icon]]

We do Pork Shoulders once a month and we do Ball Park All Beef Hot dogs with BBQ rub and smoked on the cooker once a month. My church helps me with the tab on the Pork. My wife and I pay for the night when we do the hot dogs. 

As someone who spent my college years in Knoxville, I still think it’s really, REALLY cool that you guys are still doing that. Seriously, utmost respect, GB. ????

 

[Cowboysfan8]

So, did a ton of reading but I feel like I can get a better response here. A realer one. 

Compare the eating experience of hickory v apple/cherry. What should I expect to taste different?

Hickory tastes a lil "stronger" to me if that helps

 

[snore]

Hickory tastes a lil "stronger" to me if that helps

Yeah, stronger smoke taste. Apple is almost sweet and mild...cherry is even more mild imo. 

 

[Hawks64]

Am I the only guy in here who doesn't taste much difference in wood at all? Do I have a broken palate? It all tastes like smoke to me. 

Honestly I can taste a difference between the fruit woods and the traditional smoking woods but I couldn't tell you what wood it is. Hickory, oak and other hard woods have a more acrid taste to me. Other than mesquite, which is really unique, I couldn't single out what wood it other than this is or isn't a fruit wood.

 

[[icon]]

Honestly I can taste a difference between the fruit woods and the traditional smoking woods but I couldn't tell you what wood it is. Hickory, oak and other hard woods have a more acrid taste to me. Other than mesquite, which is really unique, I couldn't single out what wood it other than this is or isn't a fruit wood.

This is where I’m at. 

 

[[icon]]

Last month at Italian fest I was charged with cookout our “Anything Italian” competition dish, which I did a Stracatto Alla Fiorentina. Came out well.

But since I was Down there and had the cast iron out, I wanted to play around with a nice 32oz hunk of ribeye I had in the fridge. I settled on trying a true Black & Blue Ribeye 

The result: https://imgur.com/gallery/Xcs6UHn

RUB: I’ve resorted to Montreal Steak as my base steak rub nowadays. I like the size of granules, and I love the bit of garlic. However for this one I was looking for a nice char on the outside, so I also added a bit of dried oregano and... brown sugar. The hope was those components would help build that nice crust. It worked. 

This beef was phenomenal. The team that were up there were hovered around the cutting board snatching up slices and raving about it. Might have been the best steak ive ever cooked. It’s different than my usual preparation, but I was very happy with the results. 

 

[PinkydaPimp]

Last month at Italian fest I was charged with cookout our “Anything Italian” competition dish, which I did a Stracatto Alla Fiorentina. Came out well.

But since I was Down there and had the cast iron out, I wanted to play around with a nice 32oz hunk of ribeye I had in the fridge. I settled on trying a true Black & Blue Ribeye 

The result: https://imgur.com/gallery/Xcs6UHn

RUB: I’ve resorted to Montreal Steak as my base steak rub nowadays. I like the size of granules, and I love the bit of garlic. However for this one I was looking for a nice char on the outside, so I also added a bit of dried oregano and... brown sugar. The hope was those components would help build that nice crust. It worked. 

This beef was phenomenal. The team that were up there were hovered around the cutting board snatching up slices and raving about it. Might have been the best steak ive ever cooked. It’s different than my usual preparation, but I was very happy with the results. 

That looks fantastic sir!

 

[Soulfly3]

A definite difference in the smell of Cherry wood v Hickory. 

Can;t help but think there will be a taste difference too... at 120 degrees, 3hrs in. a ways to go. 

 

[Kilgore Trout]

A definite difference in the smell of Cherry wood v Hickory. 

Can;t help but think there will be a taste difference too... at 120 degrees, 3hrs in. a ways to go. 

My first run on this Akorn and I started slightly earlier than you. At 145 which surprises me, as I was shooting for being done around 7 EDT (8 pounder). So far so good on temperature control with the Akorn. Started at 250, it drifted down a bit after a couple of hours so I opened the dampers up just a smidge. Awesome using a remote dual thermometer. Almost feels like cheating. The Akorn is so much easier than using an offset.