Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I’d like to try poor man’s burnt ends (chop up a Chuck roast to 1” cubes) again this weekend. I’ve done it a few times and am getting close but not close enough to where I want them. Overdone or undercooked (I’m also picky with my smoking).
When I get a full packer I let it dangle then give it a good smack on both sides to loosen up the muscle fibers.
If you just forget the whole burnt ends part and take it to 205 everywhere that **** is gold. Hard to beat a pulled beef sandwich.
Did 53 lbs of pork shoulder on Wed nite. Took around 16 hours. Dry brined with Kosher salt, then a mustard rub and applied BBQ rub. I injected each with apple juice/apple cider vinager solution. Pulled at 200 and wrapped in foil and into a cooler for 2 hours. Power drill with paint stirrer and a five gallon bucket made “pulling’ it a breeze. The 200 degree temp melted all the fat except for a handful. Fareway meat market has the shoulder for $.99/lb.
Tried to get my wife on this program too
Jimmy’s BBQ Pit is the bomb! Wife and I ate there yesterday for under $20. We both had the Iowa (medium size) sandwiches and I got lemonade and a side of Texas Toast. I personally think it’s whatcha smoking. Brisket and pork are great!! A lot like what Battles used to make. Plus Jimmy did manage the one in Nevada. Came home with two bottles of sauce too!
Yep. For those that miss Battles, Jimmy's hits the spot.
Battles on Hayward (20-25 years ago) was my jam. Freaking loved that place.
You give it a seductive shake or two and she will be beating that meat up in a hurry.
Jimmy worked at Battles when he was an ISU student. That’s where he learned how to bbq. And many of the recipes are Battles.
I did a couple whole chickens on Friday afternoon that turned out really well. I found my new favorite general purpose rub with the Meat Church Holy Gospel. I’ve been primarily using his and have burned through The Gospel, Holy Voodoo, Honey Hog, Honey Hog Hot and Deez Nutz. The Holy Gospel is very different from The Gospel and it’s fantastic.
thinking about smoking some chicken breasts today... summer is finally here in michigan.... gonna make some cucumber onion salad, smoked cheesy potatoes and mac n cheese (2 year old)
How did you end up cooking the whole chickens? I struggle to get much smoke flavor with chicken and the skin can get tough.
When I want crispy skin I fire up the grill and then transfer over for like 5 min per side.
Ive tried a few different ways but the best method I’ve found is just cook them the whole way at 275. The skin gets crispy enough and the chickens are still very moist and tender. It’ll take probably 2-2.5 hours.
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I do that with smoked wings or small drumsticks. Smoke em for an hour and a half or two then get the grill as hot as possible and finish them on there for a few min. Get the right dry rub on there prior to cooking and that stuff is Mouthgasm City.
As long as you’re running the smoker, might as well throw something on for the kids.
