r/Smokingmeat

WSM

13 hours on my 95 gallon Desert Mountain Pit offset cooker. 8 hour rest in a controlled warming oven. Fuel was a mix of black oak and hickory. Only after the fat cap was rendered (took this one until about 183°), I wrapped in butcher paper and smoked tallow that I rendered from the fat from the trimming stage.

Seasoned with a homemade rub, "Big Bad Reef Rub" (my personal and preferred riff on "Big Bad Beef rub" from amazingribs.com)

Came out pretty good; guests said it was excellent! Great bark (except the small area of washout due to pooling juice), tasty lseasoning, smoke flavor was on point (hickory is my favorite wood for beef). This thing was juicy, delicious, and tender as a mother's love!

We toasted up some buns and built brisket and Pimento cheese sandwiches. They were a hit. Tasted so good make you wanna slap yo momma! 🤣

Chicken was a little dry, but it was a longer cook on it than normal. The stock injection was a savior

Overnight smoked pork shoulders

Mayo binder. Seasoned like a brisket. Basted in butter.

And a side I will bring. 250° for 3 hours with cherry wood. Sending it now.

Wipe with coconut aminos, season. 36 hour dry rub.

2 hours at 225 unwrapped
2 hours at 250 wrapped in foil
1 hour at 275 unwrapped, painting with bbq sauce every 15 minutes while thunder storming on the 4th of July.

The thinner smaller sections of ribs from Costco got kinda dried out. But the thicker more meaty sections were off the charts.

I guess I coulda kept it at 225 for the wrap. Maybe 1.5 hours. Maybe 30 minutes saucing instead of 60.

But I swear it keeps coming down to a simple reality: ribs ain’t even. There’s smaller and thinner end in a 3 rack pack, it’s going to dry if you don’t handle it differently.

No single method works when the meat isn’t consistent. Tell me I’m wrong ?

Boneless pork butt 7 lbs. (thought it was bone in didn't realize my mistake until this morning). Took a long time at 275. started at 10am and got it to 165 at 430pm. put it in a pan, wrapped in foil and waited to get it to 205 degrees internal. it was taking forever. cranked the heat to 350, then kept increasing until 450 degrees. finally got to 205 around 7pm.

Great bark, tasted great, cant wait for the leftovers.

Wife says it's too smoky. (?!?) More for me!

1st pic just as I started to sear, 2nd after resting 30 minutes

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

Ready for lunch. Brisket prime packer. Salt and pepper with olive oil binder. Smoked overnight at 225-250 with pecan, hickory, and a little mesquite. Pulled when it was probe tender throughout. Rested about 4 hours in a cooler

Today, I just added it to grill on two babies, the PBC and the Masterbuilt 1150. What rounded here is the PBC - Pork and Beef Ribs. First time smoking ribs on the PBC and I think they came out really good 👍

Short time lurker first time poster. 8.5 lb Boston butt smoked 12.5 hours last 2 hours wrapped in butcher paper with beef tallow. Ribs were on for 5 hours 3 uncovered 2 wrapped in foil and beef tallow. I did not coat the ribs with any sauce during the smoke.

I put it on last night at 190°f from 9pm till around 9am by 9:30-10am it was at 160, I maybe a tinfoil boat and came out 10 minutes later cause my dog was barking and everything was on fire.

Is this salvageable

Question for the group. Put a small butt on at 0700 this morning with the intention of making Cuban sandwiches today. About 2 hours into the cook, my wife says she’d rather do hamburgers and hotdogs today and make the sandwiches tomorrow. I’m ok with that but, does the group think I’d be better off leaving it whole once it comes to temp (I pull at 203°) and then reheat in the oven tomorrow and pull, OR should I pull it today then store it pulled? Not sure which one is optimal to avoid drying the meat out. I’m leaning towards whole but, thought I’d ask the group for input. Thanks y’all and Happy Independence Day!

Just under 160 on the digital. About to wrap and take it up to 198 or so. Put it in at 8:15, 225. Started with 4lbs boneless shoulder. Mopped a couple times with eastern sauce and a little apple juice.

First smoke on they new offset smoker. I used to use a propane smoker. I did ribs and two ten pound pork shoulder roast.