Smoking Meat Questions and Discussion

[cycloner29]

If these are bone in normal size shoulders you wouldn't be starting them Sunday morning anyways, they'd never be done in time. Plan on 1.5-2 hours per lb at 225 and definitely err on the side of caution in the case of a long stall.

Throw them on the smoker Saturday night giving yourself a 3 hour extra window and that way you can wrap them in towels and rest them in a cooler for whatever time is leftover before you need to pull the meat. You got this.

Those things will stay hot in a cooler for a few hours. I’ll wrap in foil, put into a cooler, and cover them with a towel. Do the overnight cook and if you’ve done these before, you have a really good idea how long it will take to get them to the finish line.

 

[CycloneDaddy]

Thank You BBQ Gods for letting me cook 2 10 poound butts in less then 10 hours. 8 hours in and currently at 198, I can work with that.

Hy Vee had their butts priced incorrectly at $5.99 per pound this morning, I wonder how many people paid that price before I told the meat counter their F Up.

 

[BACyclone]

If these are bone in normal size shoulders you wouldn't be starting them Sunday morning anyways, they'd never be done in time. Plan on 1.5-2 hours per lb at 225 and definitely err on the side of caution in the case of a long stall.

Throw them on the smoker Saturday night giving yourself a 3 hour extra window and that way you can wrap them in towels and rest them in a cooler for whatever time is leftover before you need to pull the meat. You got this.

For smoking just about any large piece of meat, this is my go-to strategy for any occasion, even if it's a supper time engagement. With the chance a varying smoke times, I don't want to be apologizing to guests (or even just my own family) when the cook is taking longer and then I am thinking about rushing the meat to the finish. Which I have done.

Now I nearly always start the cook at about 9pm the night before and it's basically guaranteed to be done by the AM or noon at the latest. I can do the cooler trick or serve it for lunch. Sometimes if schedules do not line up I'll cook the meat a day or more ahead of time and reheat it later. I don't think most people can truly tell the difference if you follow the steps below.

Also since I have a large smoker I almost never smoke just one pork butt -- I'll do a second one and pull it with the first one and throw it into a big ziploc bag or two for future leftovers and freeze it. If you want you can even vacuum seal it if this is something you might store for awhile.

So for your reheating instructions, cook the meat when you smoke it in such a way that you can trap as many of the juice / fat rendering and save it. I do this anyway to keep grease out of my smoker. When you go to package up your meat for the freezer, pour that gold into the bag with it. Then when you reheat you'll have some trapped juicy goodness to make sure it's moist when you re-serve.

As for reheating, the best way is in a covered container of some kind in the oven or pellet grill at like 300-350F for 30min to an hour, just until it gets up to 145F or so to serve.

 

[Gonzo]

For smoking just about any large piece of meat, this is my go-to strategy for any occasion, even if it's a supper time engagement. With the chance a varying smoke times, I don't want to be apologizing to guests (or even just my own family) when the cook is taking longer and then I am thinking about rushing the meat to the finish. Which I have done.

Now I nearly always start the cook at about 9pm the night before and it's basically guaranteed to be done by the AM or noon at the latest. I can do the cooler trick or serve it for lunch. Sometimes if schedules do not line up I'll cook the meat a day or more ahead of time and reheat it later. I don't think most people can truly tell the difference if you follow the steps below.

Also since I have a large smoker I almost never smoke just one pork butt -- I'll do a second one and pull it with the first one and throw it into a big ziploc bag or two for future leftovers and freeze it. If you want you can even vacuum seal it if this is something you might store for awhile.

So for your reheating instructions, cook the meat when you smoke it in such a way that you can trap as many of the juice / fat rendering and save it. I do this anyway to keep grease out of my smoker. When you go to package up your meat for the freezer, pour that gold into the bag with it. Then when you reheat you'll have some trapped juicy goodness to make sure it's moist when you re-serve.

As for reheating, the best way is in a covered container of some kind in the oven or pellet grill at like 300-350F for 30min to an hour, just until it gets up to 145F or so to serve.

Success. Smoked two shoulders last night, let them rest about 3 hours, shredded around midnight, put the meat in an aluminum pan covered with foil in the fridge overnight. Today I preheated the oven to 300, poured some of the leftover juices and a little chicken stock over the meat, re-covered with foil and let it go for about 45 minutes. Turned out perfect.

 

[Jer]

Smoked a brisket for the first time in 2 years for my dad and fam. Haven’t been able to handle the trimming or weight with my hands, unfortunately, but was bound to find a way.

Used the butcher here in Waukee and they trimmed the biggest packer they could get me to my exact specifications. Cost more than Costco but allowed me to actually use the smoker again. I could have my wife help when I needed it (i.e. lift while I slather binder and season, carry it to the grill, etc), but otherwise accomplished it all on my own. Flat was perfect and point was glorious (I always separate before so had the butcher do so).

Damn I missed my brisket, and damn did it turn out great.

 

[tm3308]

For smoking just about any large piece of meat, this is my go-to strategy for any occasion, even if it's a supper time engagement. With the chance a varying smoke times, I don't want to be apologizing to guests (or even just my own family) when the cook is taking longer and then I am thinking about rushing the meat to the finish. Which I have done.

Now I nearly always start the cook at about 9pm the night before and it's basically guaranteed to be done by the AM or noon at the latest. I can do the cooler trick or serve it for lunch. Sometimes if schedules do not line up I'll cook the meat a day or more ahead of time and reheat it later. I don't think most people can truly tell the difference if you follow the steps below.

Also since I have a large smoker I almost never smoke just one pork butt -- I'll do a second one and pull it with the first one and throw it into a big ziploc bag or two for future leftovers and freeze it. If you want you can even vacuum seal it if this is something you might store for awhile.

So for your reheating instructions, cook the meat when you smoke it in such a way that you can trap as many of the juice / fat rendering and save it. I do this anyway to keep grease out of my smoker. When you go to package up your meat for the freezer, pour that gold into the bag with it. Then when you reheat you'll have some trapped juicy goodness to make sure it's moist when you re-serve.

As for reheating, the best way is in a covered container of some kind in the oven or pellet grill at like 300-350F for 30min to an hour, just until it gets up to 145F or so to serve.

I recently smoked a butt a couple of days before I was hosting a party, too; living in an apartment, I can't just set the smoker and go to bed, and I'm getting past the point when I can stay up all night without paying a hefty price for it. I put the pork in a crockpot the morning of and let it reheat for five or six hours (giving it a mix every so often) before people started showing up, which let me focus on getting a few slabs of ribs and a pack of chicken thighs smoked up that morning (as well as fixing up some mac and cheese, coleslaw and loaded baked potato salad). It worked out well for the party, but by the end of the festivities, my leftover pulled pork was pretty dried out.

 

[mkadl]

I recently smoked a butt a couple of days before I was hosting a party, too; living in an apartment, I can't just set the smoker and go to bed, and I'm getting past the point when I can stay up all night without paying a hefty price for it. I put the pork in a crockpot the morning of and let it reheat for five or six hours (giving it a mix every so often) before people started showing up, which let me focus on getting a few slabs of ribs and a pack of chicken thighs smoked up that morning (as well as fixing up some mac and cheese, coleslaw and loaded baked potato salad). It worked out well for the party, but by the end of the festivities, my leftover pulled pork was pretty dried out.

My experience with pulled pork is any high heat is usually an enemy such as crock pots they can get so damn hot. Also guests sometime feel the need to stir before grabbing what they want, just out of habit. Gentle heat and a touch of olive oil and maybe some more rub if justified. Also lift it from the bottom, dont stir when reheating. Keep it from shredding as much as posible that helps contain the juices in the pork.

 

[cjclone]

I recently smoked a butt a couple of days before I was hosting a party, too; living in an apartment, I can't just set the smoker and go to bed, and I'm getting past the point when I can stay up all night without paying a hefty price for it. I put the pork in a crockpot the morning of and let it reheat for five or six hours (giving it a mix every so often) before people started showing up, which let me focus on getting a few slabs of ribs and a pack of chicken thighs smoked up that morning (as well as fixing up some mac and cheese, coleslaw and loaded baked potato salad). It worked out well for the party, but by the end of the festivities, my leftover pulled pork was pretty dried out.

I usually smoke mine for two hours in the offset smoker then wrap in aluminum foil and put it in a pan and put it in the oven. I cook it until it reaches 205 for pulled pork or 195 if people like it sliced. I usually freeze some and put it in freezer bags with the juices or in the fridge if I am going to use it in a few days. Reheating it with the juices makes for fantastic shoulder. Usually reheat for 3 hours on high in the crock pot when it is thawed in the fridge. Hope this helps.

 

[BACyclone]

I recently smoked a butt a couple of days before I was hosting a party, too; living in an apartment, I can't just set the smoker and go to bed, and I'm getting past the point when I can stay up all night without paying a hefty price for it. I put the pork in a crockpot the morning of and let it reheat for five or six hours (giving it a mix every so often) before people started showing up, which let me focus on getting a few slabs of ribs and a pack of chicken thighs smoked up that morning (as well as fixing up some mac and cheese, coleslaw and loaded baked potato salad). It worked out well for the party, but by the end of the festivities, my leftover pulled pork was pretty dried out.

I think re-heating in a crock pot is totally a fine strategy, but I think once you get that meat warmed up you probably can't leave it in there and serve it like that unless you have a really low 'warm' setting on the crock pot that you can trust will not keep cooking the meat. Otherwise, just shut off the warm crock pot and serve out of it with it not running.

Otherwise the surefire way to serve the meat is transfer the warm meat to a large foil pan that you can keep mostly covered and gradually uncover more as the meat disappears. It will stay warm enough to serve for enough time to keep everyone happy.

 

[BillBrasky4Cy]

Having family over for lunch on Sunday, planning to smoke a couple bone-in pork shoulders. But I won't be able to do it Sunday morning. So I'm thinking of smoking the meat on Saturday afternoon/night and then reheating it for brunch/lunch on Sunday.

Haven't really done this before. Any suggestions on best way to reheat to avoid drying out and preserving the most flavor? I was thinking of just putting the cooked meat in an aluminum pan, adding some water or some of the leftover juices, covering, and heating in the oven.

Better ideas?

My preference for this situation has been to put it in the foil pan and cover at the stall instead of wrapping. Capture and pull it into all the natural drippings. For me, that's been enough to keep everything moist in a crock pot. If you need more moisture, add some chicken broth. Throw in some extra rub when reheating.

A little late here but this is what I do as well. I like to strain the juice, put it in a container, and then put it in the fridge over night. All the fat settles to the top and you can take that out so the pork isn't super fatty/greasy. The stuff in the pan is liquid gold and packed with flavor. Mix that into the pork in a crockpot and you are golden.

 

[BillBrasky4Cy]

If these are bone in normal size shoulders you wouldn't be starting them Sunday morning anyways, they'd never be done in time. Plan on 1.5-2 hours per lb at 225 and definitely err on the side of caution in the case of a long stall.

Throw them on the smoker Saturday night giving yourself a 3 hour extra window and that way you can wrap them in towels and rest them in a cooler for whatever time is leftover before you need to pull the meat. You got this.

If you are running stick smoker then yeah this is correct. On my Traeger if I put pork butts on first thing in the morning, they are done by like 4-5. Pellet grills put out a different heat than a traditional smoker.

 

[BillBrasky4Cy]

Thank You BBQ Gods for letting me cook 2 10 poound butts in less then 10 hours. 8 hours in and currently at 198, I can work with that.

Hy Vee had their butts priced incorrectly at $5.99 per pound this morning, I wonder how many people paid that price before I told the meat counter their F Up.

LOL That's almost as bad as the super sh!tty steak sale they were running. HyVee can't get out of their own way.

 

[clone4life82]

Did some shotgun shells and Mac and cheese yesterday. Shotgun shells were amazing. Mac and cheese will not be done again.

 

[ScottyP]

Did some shotgun shells and Mac and cheese yesterday. Shotgun shells were amazing. Mac and cheese will not be done again.

Mac and Cheese on the smoker usually doesn't hit with my family. It takes on smoke flavor too easy and they would prefer it in the oven or stovetop.

 

[snowcraig2.0]

Smoked a brisket for the first time in 2 years for my dad and fam. Haven’t been able to handle the trimming or weight with my hands, unfortunately, but was bound to find a way.

Used the butcher here in Waukee and they trimmed the biggest packer they could get me to my exact specifications. Cost more than Costco but allowed me to actually use the smoker again. I could have my wife help when I needed it (i.e. lift while I slather binder and season, carry it to the grill, etc), but otherwise accomplished it all on my own. Flat was perfect and point was glorious (I always separate before so had the butcher do so).

Damn I missed my brisket, and damn did it turn out great.

Pic?

 

[snowcraig2.0]

Did some shotgun shells and Mac and cheese yesterday. Shotgun shells were amazing. Mac and cheese will not be done again.

Pic?

 

[Blackhawk6515]

I'm doing some BeerButt chicken this weekend. It turns out really well, but I am looking for any help pr tricks that anyone has used to take it over the top. Thanks.

 

[AgronAlum]

Did some shotgun shells and Mac and cheese yesterday. Shotgun shells were amazing. Mac and cheese will not be done again.

I’ve found making Mac and cheese with previously smoked cheese turns out far better than smoking the Mac and cheese itself. It very easy to tame down the smoke flavor with a mix of smoked and regular cheese.

 

[Agclone91]

I’ve found making Mac and cheese with previously smoked cheese turns out far better than smoking the Mac and cheese itself. It very easy to tame down the smoke flavor with a mix of smoked and regular cheese.

This is probably what I need to try but my pellet grill doesn't go low enough to cold smoke cheese. My family likes a good amount of smoke flavor in the mac and cheese, but I have yet to find a recipe that doesn't dry out horribly.

 

[AgronAlum]

This is probably what I need to try but my pellet grill doesn't go low enough to cold smoke cheese. My family likes a good amount of smoke flavor in the mac and cheese, but I have yet to find a recipe that doesn't dry out horribly.

I just use the pellet smoker as a vessel and use one of these. I’ve done quite a bit of cheese this way. Just leave the smoker off, light this up with some pellets and do it on a day thats like 70 degrees or colder.

I’ll typically do 5-10 lbs at a time. Vac seal it. Let it rest for two weeks in the fridge.

https://a.co/d/aM6KDPA

Edit: Found a pic of the setup doing cheese and some cheezits.