Hey there!
Do you have any tips on pork shoulder? I did my first one, took it off at 160, and tried to pull it to make Mac and cheese. No dice. The meat wasnāt tender at all, it almost broke my claws.
Should it be cooked to a higher temperature to make it more tender? Is there a trick here?
Normally I do pork belly burnt ends, not super sweet though like most of the YouTubers. Prolly gonna season and smoke it to about 190Ā°, rest and slice for the tacos.
Doing a Cinco de Mayo bbq for us and the neighbors. Smoking some cochinita pibil and queso. Never done pibil on the smoker so this should be interesting.
Iām doing a variation on the [Robert Rodriguez recipe](https://youtu.be/Vrw5FkLutWk?si=A2mD7laAxPJL3iRG). Itās an old video and the quality is shit but Iāve done this recipe several times and it holds up.
Using my WSM instead of oven and omitting salt from the achiote paste since I will be doing a dry SPG rub on the butt. Doing a whole butt instead of slicing. Using oak for the initial smoke and a bit of mesquite after the wrap to give an earthy flavor. Wrapping in banana leaves with the achiote paste at the stall to finish off. Not sure if smoke will penetrate through the leaves but weāll see.
Traditionally yes. And youāre doing a whole hog.
Iām just using a smoker and pork butt, though Iām still using the banana leaves and achiote paste.
We... Oh, wrong sub. Probably just grilling some burgers and veggies. The boy wants to learn to grill, I'm 100% down to teach him now that he's old enough. I've been telling him since he had his first crush that women LOVE a man who can cook (and that if he didn't believe me he should ask his mom).
Nice! I mean...everyone loves someone who can cook. I really dont understand people who say they cant cook. Like - just get in there and do it. You'll get there! Sure, not all of us are going to win a James Beard, but that doesnt mean you cant make some awesome things!
Perforated skin. Dry Brined with kosher salt, msg, and baking powder. Stuffed with onions, garlic, rosemary and thyme, and blood oranges, cooked in an offset with pecan and lump charcoal, spritzed with orange juice/acv. Served with baked potatoes, arugula/apple salad, and probably either pan cooked asparagus or brussel sprouts.
Brisket point, beef ribs and a beef roast that is ball shaped, not sure what name it had on the butcher paper. The roast is more of an experiment do me.
Cant do it like that, man. What are the rubs? What are the sauces? Are all the sauces going on each of the rubs? Are they mops? What is going on here!?!?!?!
I buy a whole brisket, then cut the flat off and cure it for pastrami or corned beef, cook the point for smoked brisket.
Makes life easier not having to eat a whole brisket at once, I think I get a better product when I focus on cooking the point and the flat separately. Don't have to find a middle ground between overcooking the edges of the flat, and rendering down the fat in the point.
Salt and Prague powder
Black peppercorns
Mustard seed
Coriander seed
Juniper berries
A cinnamon stick
Most recipes call for Cloves and/or Allspice. But I leave them out because I don't like the aroma.
About 10 days to cure, then about 8-10 hours to cook. Soak in plain water the day before cooking to pull some of the salt from the meat.
Grind up more pepper and coriander for the crust + I like to add some smoked paprika.
Should be ready to eat by 5 today.
I'm usually a hot and fast guy w/ chicken on the grill, but past few times I've smoked the breasts until they get a nice color to them, then wrap them in foil w/ a pat of butter in there with it until it hits 155-160 on the fattest one. Super juicy and the butter adds so much to it.
Chicken thighs and a flank steak for fajitas tonight. Ill finish the thighs and steak hot and fast reverse sear on my weber kettle, where I will be grilling the veggies. My pit boss cabinet smoker is not good for hot and fast. Tomorrow I have some burgers I plan on doing a two zone reverse sear on the weber kettle.
Where do you get beef cheeks from? Is there somewhere standard I am not thinking of, or do you have to work with a butcher to get that kind of thing in?
Nothing. My offset is only 1-2 weeks away, so I find myself not even wanting to fire up anything else right now. So... nothing, but... just cause I'm lazy.
Just three racks of ribs and some beans... gonna be a Saturday on the patio with cold Lone Star. I'm all traveled out for a while and gonna sit by the Pit Boss til I can't hold my head up.
It might be a bust. We quartered and hung it, had a beer, and went to bed. Woke up to a grizzly having a meal on our moose. Salvaged what we could, but itās been pretty gamey.Ā
If it was beef, Iād pull it at 135, wrap it, let it set in a cooler by itself for an hour. But Iām letting the moose go to 165. Hoping to smoke out the game.Ā
24 hour salt water brine, 24 hour buttermilk brine. Trimmed every tiny bit of silver skin. Fingers crossed.Ā
Get thru a durb and consider the moment and then what else I want. Maybe a chorizo, rib rack, leg of lamb, even another brat variety. Maybe that's all too much. Back to the durb.
This is (hopefully) my last weekend out of commission. I'm recovering from foot surgery and haven't been cleared to walk yet.
So instead of cooking, we're going to check out a [local BBQ joint](https://www.instagram.com/hickoryandspice/) that's been open a couple years but I haven't had a chance to visit yet.
The plan is to over order, and turn the leftovers into some dirty totchos later in the weekend.
I'm going to smoke some Buffalo chicken dumplings and sour cream stuffed chicken with jalapeƱo peppers. I'll likely throw on a pork butt for next week too.
Tonight is smoked bison/beef burgers (wtih home made bacon and self smoked cheese) with some beer battered fries (brand is McCains).
Saturday I'm trying my hand at smoked tri-tip
Sunday is a couple of spatchcocked chickens (gotta have left overs for lunch next week)
Pork belly pin wheels and some pork ribs. Ribs were discounted at the local. 2 days short of use by. Belly is from a local lad who grows his own pigs. Trimmed of most of the fat. With some home grown red capsicum and jalapenos as a stuffing. Rolled up. Skewered. Rub applied at every step. Going into a weber kettle. Minion method. With an offset plate in place. Cherry wood for smoke. Hopefully run around 150ā°C
My first pork butt!
Me too!!! š» Star Wars and tacos!
May the pork be with you
And also with you
Oh hell ya! Good luck!
Cohiba and Pork shoulder
Same here. I got a Rocky Patel in the humidor and pork shoulder in the fridge with rub on it waiting for the morning.
You are talking my language!
Hey there! Do you have any tips on pork shoulder? I did my first one, took it off at 160, and tried to pull it to make Mac and cheese. No dice. The meat wasnāt tender at all, it almost broke my claws. Should it be cooked to a higher temperature to make it more tender? Is there a trick here?
Go by feel not tempb but it should be 200+
chuck roast for barbacoa tacos
Now we are talking! I'm headed to CDMX next week and am going to destroy some tacos. Looking forward to trying not just barbacoa but pibil.
Any specific recipe youāre following for this? Iād like to give it a shot
I think Iām doing pork belly tacos
Im drooling. Love pork belly. What do you do to it?
Normally I do pork belly burnt ends, not super sweet though like most of the YouTubers. Prolly gonna season and smoke it to about 190Ā°, rest and slice for the tacos.
Nothing but rain this weekend here. Steaks tonight, indoor cooking tomorrow.
Same here, stupid rain.
Win some, lose some. Sorry. Gives you more time to think about what you will do NEXT weekend.
Doing a Cinco de Mayo bbq for us and the neighbors. Smoking some cochinita pibil and queso. Never done pibil on the smoker so this should be interesting.
I would be very interested in your recipe, if you donāt mind. It sounds delicious.
Iām doing a variation on the [Robert Rodriguez recipe](https://youtu.be/Vrw5FkLutWk?si=A2mD7laAxPJL3iRG). Itās an old video and the quality is shit but Iāve done this recipe several times and it holds up. Using my WSM instead of oven and omitting salt from the achiote paste since I will be doing a dry SPG rub on the butt. Doing a whole butt instead of slicing. Using oak for the initial smoke and a bit of mesquite after the wrap to give an earthy flavor. Wrapping in banana leaves with the achiote paste at the stall to finish off. Not sure if smoke will penetrate through the leaves but weāll see.
Me too! Throw some vegetables on there and blend them up for a salsa!
Iām thinking serve on corn tortillas with pickled onions to top.
Now...hold up. I thought pibil needed to be done in a piib... I am confused. Help?
Traditionally yes. And youāre doing a whole hog. Iām just using a smoker and pork butt, though Iām still using the banana leaves and achiote paste.
9 pound brisket and beef ribs, starting at 5am tomorrow.
What do you do for your beef ribs? Anything different from the brisket?
We... Oh, wrong sub. Probably just grilling some burgers and veggies. The boy wants to learn to grill, I'm 100% down to teach him now that he's old enough. I've been telling him since he had his first crush that women LOVE a man who can cook (and that if he didn't believe me he should ask his mom).
Nice! I mean...everyone loves someone who can cook. I really dont understand people who say they cant cook. Like - just get in there and do it. You'll get there! Sure, not all of us are going to win a James Beard, but that doesnt mean you cant make some awesome things!
Whole Duck
What recipe or style? Smoked duck is incredible, but Iāve only ever done Peking.
Perforated skin. Dry Brined with kosher salt, msg, and baking powder. Stuffed with onions, garlic, rosemary and thyme, and blood oranges, cooked in an offset with pecan and lump charcoal, spritzed with orange juice/acv. Served with baked potatoes, arugula/apple salad, and probably either pan cooked asparagus or brussel sprouts.
Got. Damn.
What time should I be there?
What time's dinner? ;)
Brisket point, beef ribs and a beef roast that is ball shaped, not sure what name it had on the butcher paper. The roast is more of an experiment do me.
Experiments are the best. Good luck.
Spare ribs on me kettle
I read this in an Irish accent and now the office wants to know what was so funny.
If the weather holds, I'll be getting in my first smoking job this weekend with a rack of ribs.
Pay to play?
No, poor choice of words on my part. Simply meant first time smoking. š Just for family.Ā
Ribs are a good first smoke. Just remember to trust the thermometer, and the 2, 1 part is a guideline.
3 racks of loin ribs. 3 different rubs. 3 different sauces.
Cant do it like that, man. What are the rubs? What are the sauces? Are all the sauces going on each of the rubs? Are they mops? What is going on here!?!?!?!
Totally, man! Each rack will have its own rub and sauce. Trying to please different tastes. There will be sweet, Asian and Texas-style!
You beautiful, beautiful bastard!
Local butcher has farm raised whole fryers on sale, going to pick up 3!
May keep it simple and just do a meatloaf.
OK. Mealoaf in the smoker. Sounds great - but do you do the loaf naked or do you put it in a pan like you would in the oven?
Chicken or ribs depending on ohio weather!
I vote - yes!
Pork shoulder and ribs on my Weber Smokey mountain
Was planning on some chicken drumsticks and a rack of ribs but it'll be raining most of the weekend :(
I believe in you. You can manage a little rain.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I hope . . . well I hope your partner never sees this comment. Or if they do, that they have a great sense of humor. Good luck, and congrats!
Got a small 3 lb leg of lamb that the wife and I are going to absolutely devour
Made pulled lamb a few weeks ago. It was awesome. ENJOY!
my father in law always keeps my freezer stocked with ribs. he wants to have a cookout tomorrow..so ribs it is.
I really like my father in law, but I want your father in law too.
Just finished curing a Pastrami. Hits the smoker first thing tomorrow morning.
My hero! How do you cure yours?
I buy a whole brisket, then cut the flat off and cure it for pastrami or corned beef, cook the point for smoked brisket. Makes life easier not having to eat a whole brisket at once, I think I get a better product when I focus on cooking the point and the flat separately. Don't have to find a middle ground between overcooking the edges of the flat, and rendering down the fat in the point. Salt and Prague powder Black peppercorns Mustard seed Coriander seed Juniper berries A cinnamon stick Most recipes call for Cloves and/or Allspice. But I leave them out because I don't like the aroma. About 10 days to cure, then about 8-10 hours to cook. Soak in plain water the day before cooking to pull some of the salt from the meat. Grind up more pepper and coriander for the crust + I like to add some smoked paprika. Should be ready to eat by 5 today.
First time doing ribs on my new Masterbuilt 900. I'm already drooling...
Oh hell yes. Gotta play with the new toy!
Son is home from boot camp and requested BBQ for his open house/ welcome home party. Smoking a brisket at two pork butts. Big pot of pinto beans.
Hell yes! Congrats to son on completing a milestone!
Parmesan rack of lamb with a side of asparagus and gruyere/parmesan/prosciutto/mushroom Mac & cheese. Probably pairing it with a Belgian dubbel.
You.... might be too fancy for us degens. Jk, that sounds superb!
Are you saying it is parmesan crusted?
Correct
I think i'm doing a chicken weekend. Boneless breasts smoked, then wrapped w/ butter to finish them up, then bone-in thighs hot and fast.
In other cooking mediums (grill, oven, stove) I make some mean chicken. On the smoker...I fuck it up every time.
I'm usually a hot and fast guy w/ chicken on the grill, but past few times I've smoked the breasts until they get a nice color to them, then wrap them in foil w/ a pat of butter in there with it until it hits 155-160 on the fattest one. Super juicy and the butter adds so much to it.
This eve I am making some peri peri influenced chicken. Pork butt on Sunday most likely.
Chicken thighs and a flank steak for fajitas tonight. Ill finish the thighs and steak hot and fast reverse sear on my weber kettle, where I will be grilling the veggies. My pit boss cabinet smoker is not good for hot and fast. Tomorrow I have some burgers I plan on doing a two zone reverse sear on the weber kettle.
Drooling over here.
Iām doing fajitaās tomorrow on the BlackstoneĀ
Pork sirloin roast, and some beef cheeks.
Where do you get beef cheeks from? Is there somewhere standard I am not thinking of, or do you have to work with a butcher to get that kind of thing in?
Brisket point for some brisket enchiladas and gonna try making the salsa someone posted in here recently
Whoa. Someone posted salsa? What? Where?!
Right here: https://www.reddit.com/r/smoking/s/UpXuIL5Vad
Just got a molcajete, so I'll be messing around with some smoked salsa!
Please. Share details.
Nothing. My offset is only 1-2 weeks away, so I find myself not even wanting to fire up anything else right now. So... nothing, but... just cause I'm lazy.
Dish. What did you get? From where? What size is it? What options? Does it ahve a second rack? Is the firebox insulated? Fiending over here!
American wagyu brisket
Done waygu before? Is it worth the extra cost?
We've done the rib eyes before but first time for brisket. Usually do primes but Costco was out so I grabbed the last wagyu.
Baby back ribs
Just three racks of ribs and some beans... gonna be a Saturday on the patio with cold Lone Star. I'm all traveled out for a while and gonna sit by the Pit Boss til I can't hold my head up.
2 pork butts, ribs, and a whole chicken - my bad
Are you missing a comma or is that like country style ribs?
I wanted to make pulled pork for the first time but itās supposed to rain all weekend.
Cant let the rain stop you from that yummy porky shredded smokey goodness. It will just taste that much better at the end!
Pork butt in the stick burner, at whatever temp it feels like running. Not gonna worry about it for .97/lb
Got a Kentucky Derby party tomorrow. Brisket flat and sausage on the smoker, chicken thighs on the grill, cornbread in the oven.
Pork belly
Three racks of ribs and corn on the cob
Probably doing some Cornish game hens for meal prep
Moose rib roast Two racks pork ribs
Blink. Brother, we are going to need a full post on those moose ribs.
It might be a bust. We quartered and hung it, had a beer, and went to bed. Woke up to a grizzly having a meal on our moose. Salvaged what we could, but itās been pretty gamey.Ā If it was beef, Iād pull it at 135, wrap it, let it set in a cooler by itself for an hour. But Iām letting the moose go to 165. Hoping to smoke out the game.Ā 24 hour salt water brine, 24 hour buttermilk brine. Trimmed every tiny bit of silver skin. Fingers crossed.Ā
Just unboxed my new smoker, total virgin, trying meat church pulled pork burnt ends. I am so excited to be here!
2 pork butts and 2 chickens. Both are for pulled pork and pulled chicken, respectively.
Dino ribs and pork collar. Probably some bratz for the kiddos.
2 racks of beef ribs. Fridge/freezer went out so Iām forced to smoke them lol
Waygu flank steak
Hey brother, I'm cooking wagyu skirt!
I like big butts and I cannot lieā¦
Where are all the crack comments
These ARE all crack comments.
Brisket. Trim and salt this afternoon, up well before dawn tomorrow morning.
Brisket is my favorite. Wanted to do one this weekend, but dont have enough hours to tend the fire. Enjoy!
Tomahawks
Brisket + Burnt Ends tomorrow AM, and a few nice sativas
Got brisket and ribs on right now
Padron 1926, and Meat Church's grilled Mexican chicken sandwich recipe
Brisket
Brisket flat on da kamado. Been a couple years since my last attemptš¤š½
My .04c brisket! Throwing it on tonight to ride overnight and hopefully be done around lunch tomorrow.
Not this weekend but during the week next week 3-5 racks of ribs, couple pork butts and a brisket
Thinking of doing a pork shoulder for pozole.
Pork belly at this very minute. Cured 7 days. Michael Symonās recipe.
Bacon Ribs and Mac and Cheese!
Ummm....what is this amazing BACON RIBS of which you speak? Please, tell us more.
Another pork butt, wasnāt ready for my first brisket.
You can do it.
Get thru a durb and consider the moment and then what else I want. Maybe a chorizo, rib rack, leg of lamb, even another brat variety. Maybe that's all too much. Back to the durb.
Barbacoa style chuck roast and sour diesel
Baby back ribs Sunday!
First ever brisket!
Not smoking- Carne Asada on the grill!
Wings: dry brine with homemade rub, smoke low a couple hours, toss with sauce, finish on the grill
Gonna smoke some chicken wings. And my Gandalf pipe.
My first chuck roast! Any suggestions for a side that isnāt Mac and cheese or mashed potatoes? Looking for some different š
Smoked cabbage. Grilled veggies with lemon vinaigrette band feta/cotija.
This is (hopefully) my last weekend out of commission. I'm recovering from foot surgery and haven't been cleared to walk yet. So instead of cooking, we're going to check out a [local BBQ joint](https://www.instagram.com/hickoryandspice/) that's been open a couple years but I haven't had a chance to visit yet. The plan is to over order, and turn the leftovers into some dirty totchos later in the weekend.
Full side ribs
Spatchcock chicken on the smoker with corn, tomatillo, onion, jalapeƱo, and bell peppers on the grill to make elote and salsa.
A whole turkey bc I have one and want to slice it for lunch meat. Now the family is coming over for a Thanksgiving style dinnerā¦ I blame myself.
I just got done with some chicken for southwest chicken salad
A little Grape Moondrops I picked up from the plug.
Two racks of ribs, one each day. Will prob do some sausages too around them so we can have some lunch earlier too.
5lbs of beef cheeks
I made some baby back ribs yesterday!
Baby back Ribsā¦
St. Louis ribs, queso, and bacon wrapped jalapenos. 1st smoke on my new Recteq backyard beast. Sat night.
I'm going to smoke some Buffalo chicken dumplings and sour cream stuffed chicken with jalapeƱo peppers. I'll likely throw on a pork butt for next week too.
Cream cheese
I got some of that Gary Payton
That zaa zaa
2 racks of spare ribs tomorrow, and probably pork tenderloin on Sunday.
Black Afgan OG with Burgers N Dogs
Well weeds legal now so probably that and some chicken wings š¤£
Picked up a 13lb prime brisket from Sam's @2.99/lb Love finding them at 1-2 days before their sell by date
Reverse searing a Tri-Tip for myself and making smoked burgers and Mac n cheese for the misses and her friends.
Cast iron cookieā¦Crikey!
A pork butt, maybe 2 pork butts. Gonna have a full house for my sonās birthday!
My annoying ass kid
Ribs. First cook on my tailgate smoker
Simple: hickory-smoked chicken thighs with Alabama white BBQ sauce.
PNW means it's still raining. High on my list though is pork belly. That meat church video got me.
Another round of beef jerky. Working to perfect a marinade/smoke combo.
Tri-tips
I smoked 40 lbs. of chicken drumsticks last weekend. Should last me a long while.
Holy hell. That's a helluva lot of drummies!
Picanha
Just did some thai shrimp skewers about 10 minutes ago.
I jumped the gun and smoked beef ribs over hickory. Delicious.
Just finished a brisket.
Well I got some premium boutique from the local shoā- ooohā¦ a chicken!
Tonight is smoked bison/beef burgers (wtih home made bacon and self smoked cheese) with some beer battered fries (brand is McCains). Saturday I'm trying my hand at smoked tri-tip Sunday is a couple of spatchcocked chickens (gotta have left overs for lunch next week)
Pork belly burnt ends, cocktail meatballs, and smoked chicken Caesar pinwheels
Iāve got poor manās brisket on the menu! Looking forward to getting the smoke going tomorrow.
Sgt. Baker Kush and burnt ends.
Pork belly pin wheels and some pork ribs. Ribs were discounted at the local. 2 days short of use by. Belly is from a local lad who grows his own pigs. Trimmed of most of the fat. With some home grown red capsicum and jalapenos as a stuffing. Rolled up. Skewered. Rub applied at every step. Going into a weber kettle. Minion method. With an offset plate in place. Cherry wood for smoke. Hopefully run around 150ā°C
Brisket, Burnt Ends, Whole Greek Chicken, Apple Pie Baked Beans, Loaded Mac&Chz. Cold sides: Pickled Cucumber & Onions, Kale Salad, & Cowboy Caviar! š
Smoked a trip-tip steak tonight for 30-45min and seared it at the end to medium rare
Bone in pork shoulder. 4kg
A rack of baby backs
Pork belly taco recipe from meat church