Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I’ve tried a bunch of different ways and now I always put them in a foil pan and cover at the stall. Personally, I think bark is overrated for pulled pork and would much rather have the captured drippings to mix with the meat when pulled. It gets incredibly tender and juicy. I always add more seasoning after it’s pulled too.
I've got a recipe that I've used a lot, but I have similar results. The next time I make it, I'm going to get blocks of cheese to grate myself, instead of getting pre-shredded. The pre-shredded stuff doesn't melt as well because of the starch that gets added to keep it from melding together in the package.
Personally, my pork butts went to another level when I switched from wrapping in foil to wrapping in butcher paper. It lets the meat breathe a little, which preserves the bark better than airtight foil. Some people say bark is overrated for pulled pork, but I disagree. The bits with bark are like little morsels of meat candy.
Maybe it’s because I’m not doing it right but to me it’s just morsels of tough spots in the midst of tender meat.
I did mine yesterday day with butcher paper at 160 then put it in foil pan after wrapped when I cranked up a bit in order to save some juice. I think this is the way to do it atleast for me. It turned out tremendous.
Look at post 3215. While I answered a question about freezing pulled pork, my pork butt process is there. So worth the effort.
currently using a pit boss XL pellet grill to smoke brisket. Can’t for the life of me figure out how to keep correct temp. Trying to smoke at 225, only goes up to 200-205, but if I crank to 250 then it hangs at 240. Am I doing something wrong?
I'd start by checking the pellets. Vacuum out your firebox and try new ones. Sometimes when you have bad pellets the grill will try to compensate by adding more and more and more and eventually that big pile will create a huge grease fire. I've learned that the hard way a few times. Not something you want to do with a 80 dollar chunk of meat.
Agreed. This is the first time I’ve tried brisket and it was fine for the first few hours but having troubles with temp suddenly. I will try and quickly vacuum the box out when I take it off to wrap shortly. Thank you!
If that doesn’t work, quickly put it in the oven and finish in there. Not optimal but will be good.
Did some beef short ribs today. Started them 3/4 of the way frozen at 180. At the 3 hour mark put a pan of Au Jus mix with 3 cups of water turned up to 240. After another hour put the ribs into the Au jus pan and covered. Turned up the temp up to 270. Ribs were around 202 IT. Wasn’t quite ready to eat so just turned the temp down to 180 to keep warm. Very tender!!
I did the charcoal snake with a cheap grill and a pork sirloin roast today. It worked really well. It would have been "set it and forget it" but I kept checking on it all afternoon. Next time I will go ahead and take that nap.
I've noticed a big difference in standard wings (Tyson, Sams, Costo) and the more premium (Just Bare type of brands) wings.
Just a lot better flavor after smoking them.
Just a lot better flavor after smoking them.
Did probably my best ever batch of pork back ribs today... pull off the bone but not fall off the bone. Perfect weather, very little wind. Great stuff.
I make Mac and cheese pretty often for my daughter, and it sucks to admit but I use Velveeta to stabilize the cheese sauce so it’s not gritty. Also, alway shredded your own cheese when you want to melt it!
I just ran some beef ribs last weekend. They were part of a 1/4 beef so I don’t know the price but those were better than expected. I wouldn’t be scared to make those for people. I did them with Meat Church Holy Cow. Seems like that lead time seasoning has been a game changer lately. Also dropping brown sugar, butter and BBQ sauce in the crutch wrap is awesome.
