Smoking Meat Questions and Discussion

[NickTheGreat]

I always freeze my leftover meat in the plastic foodsaver bags. I'll let them thaw and just toss them into some boiling water. All the juices stay in the meat, and provides an even heat.

Would recommend for smaller quantities, not sure about several pork butt's worth of meat.

 

[Clonehomer]

I always freeze my leftover meat in the plastic foodsaver bags. I'll let them thaw and just toss them into some boiling water. All the juices stay in the meat, and provides an even heat.

Would recommend for smaller quantities, not sure about several pork butt's worth of meat.

My vacuum sealer has been a must have compliment to the smoker. If I’m spending the time to do a smoke I don’t get the point in doing a single butt or loin. I’ll do 2 - 3 at a time and freeze leftovers in sealed bags. It’s so easy to grab 2 lbs of meat from the freezer and it’s ready for dinner in an hour or so.

 

[JP4CY]

My vacuum sealer has been a must have compliment to the smoker. If I’m spending the time to do a smoke I don’t get the point in doing a single butt or loin. I’ll do 2 - 3 at a time and freeze leftovers in sealed bags. It’s so easy to grab 2 lbs of meat from the freezer and it’s ready for dinner in an hour or so.

Summer time when we dont want to cook, we'll thaw one out.
We'll get out a foil pan throw tortilla chips, salsa cheese, meat, onions, all that stuff, and put it on the grill. We'll just all eat out of the foil pan. No dirty dishes or mess to clean up.

 

[Hoggins]

Just put a pork shoulder on the smoker. Pulled pork for dinner tomorrow night

 

[Cyclones_R_GR8]

I use the steamer to reheat pulled pork.

 

[swiacy]

Getting ready to smoke some ribs and I used my last apple wood chips. Switch back and forth from hickory and apple. Any thoughts, comments, preferences before I buy my next bag? Only wood I tried once and not going back is mesquite.

 

[Gonzo]

Getting ready to smoke some ribs and I used my last apple wood chips. Switch back and forth from hickory and apple. Any thoughts, comments, preferences before I buy my next bag? Only wood I tried once and not going back is mesquite.

Not a fan of mesquite, too harsh. I rotate between hickory, cherry, and apple. Have never tried pecan but plan to.

 

[Nader_uggghhh]

Getting ready to smoke some ribs and I used my last apple wood chips. Switch back and forth from hickory and apple. Any thoughts, comments, preferences before I buy my next bag? Only wood I tried once and not going back is mesquite.

Pecan is my favorite for pork. Nice and sweet. Not sure what your setup is but chunks seem to perform better than chips on the kettle. They're less acrid and they don't catch on fire when you need to open the lid.

 

[swiacy]

Not a fan of mesquite, too harsh. I rotate between hickory, cherry, and apple. Have never tried pecan but plan to.

Pecan is my favorite for pork. Nice and sweet. Not sure what your setup is but chunks seem to perform better than chips on the kettle. They're less acrid and they don't catch on fire when you need to open the lid.

Pecan sounds interesting, I’ll see if I can find some. Thanks!

 

[cycloner29]

Just picked up a 14 lb brisket from Fareway meat in west Ames. $3.99/lb. Also got 10 seasoned pork patties (ground) 5 oz patties for $.88 each

 

[dmclone]

A vacuum sealer combined with a sous vide, is a game changer for reheating. Steak/sear is another great use for the sous vide.

 

[clone4life82]

Just picked up a 14 lb brisket from Fareway meat in west Ames. $3.99/lb. Also got 10 seasoned pork patties (ground) 5 oz patties for $.88 each

Choice I assume?

 

[cycloner29]

A vacuum sealer combined with a sous vide, is a game changer for reheating. Steak/sear is another great use for the sous vide.

If I buy meat from the counter at Hy-Vee, Fareway that is wrapped in paper, I will take it home and vac seal it. It has the date and what it is on the label. Don’t worry about freezer burn.

 

[cycloner29]

Choice I assume?

Yes. I’ve gone from the larger 17-20 lb briskets to like 12 lb ones. Seems like they is less fat by volume to remove.

 

[BACyclone]

Just picked up a 14 lb brisket from Fareway meat in west Ames. $3.99/lb. Also got 10 seasoned pork patties (ground) 5 oz patties for $.88 each

We often get a 1/2 hog from a local farmer to go along with a portion of beef from a different farmer -- and this year I've decided I really like pork burgers more than hamburgers.

IMO they taste better and any more, pork is cheaper than beef.

 

[JP4CY]

We often get a 1/2 hog from a local farmer to go along with a portion of beef from a different farmer -- and this year I've decided I really like pork burgers more than hamburgers.

IMO they taste better and any more, pork is cheaper than beef.

I think overall pork is so much more versatile in the summer.

 

[BACyclone]

Getting ready to smoke some ribs and I used my last apple wood chips. Switch back and forth from hickory and apple. Any thoughts, comments, preferences before I buy my next bag? Only wood I tried once and not going back is mesquite.

Apple is my personal favorite just because the smoke smells AMAZING. But any of the true 'fruit' woods work great for all smoking, especially for pork and chicken which are more sensitive: apple, cherry, pecan.

If I do a brisket I'll usually mix in some mesquite or oak if I want to kick up the smoke profile, maybe 50/50 at the most.

 

[BillBrasky4Cy]

We often get a 1/2 hog from a local farmer to go along with a portion of beef from a different farmer -- and this year I've decided I really like pork burgers more than hamburgers.

IMO they taste better and any more, pork is cheaper than beef.

Pork burgers are severely underrated!

 

[mkadl]

Apple is my personal favorite just because the smoke smells AMAZING. But any of the true 'fruit' woods work great for all smoking, especially for pork and chicken which are more sensitive: apple, cherry, pecan.

If I do a brisket I'll usually mix in some mesquite or oak if I want to kick up the smoke profile, maybe 50/50 at the most.

Years ago I did a pork butt with grape vines. Turned out just fine.

 

[FLYINGCYCLONE]

We often get a 1/2 hog from a local farmer to go along with a portion of beef from a different farmer -- and this year I've decided I really like pork burgers more than hamburgers.

IMO they taste better and any more, pork is cheaper than beef.

If you want real good pork patties? Grind up the whole 1/2 hog into patties. Ham, loin,bellies, included.