2023 Smoking/Grilling/Cooking thread

[wcd]

Going to be putting on a huge pork shoulder shortly. Going to be good eatings tomorrow.

Looks like I will be up all night tending to the Smoker, well not really thinking I will just fill the hopper set it and go.

 

[wcd]

Tenderloin delicious as always paired with homemade Mac n cheese and corn on the cob

View attachment 283151

Bread crumbs or no Bread crumbs on the Mac and cheese?

 

[d.kaufman]

Bread crumbs or no Bread crumbs on the Mac and cheese?

I do crumbled up potato chips

 

[wcd]

I do crumbled up potato chips

Nice!

 

[d.kaufman]

Nice!

That's the way my mom made it and I'm still using that recipe 30 years later.

 

[wcd]

That's the way my mom made it and I'm still using that recipe 30 years later.

Touch of crunchy salty what could be better?

 

[d.kaufman]

Touch of crunchy salty what could be better?

Yup. Pairs well

 

[Shadow01]

Spent a couple hours vacuuming out my pellet smoker and cleaning the excess grease from the inside and outside. Looks almost like it did the day I put it together in 2014. Can’t believe this pit boss has lasted 9 seasons

 

[Caleb]

Going to be putting on a huge pork shoulder shortly. Going to be good ratings tomorrow.

Looks like I will be up all night tending to the Smoker, well not really thinking I will just fill the hopper set it and go.

A coworker just today told me to smoke a pork shoulder/butt with the cap facing down...it retains all the yummy fat he said.

 

[wcd]

A coworker just today told me to smoke a pork shoulder/butt with the cap facing down...it retains all the yummy fat he said.

Yes fat side up

 

[Jaybird1980]

I usually do fat cap down. Just for more protection from the heat.

 

[wcd]

I usually do fat cap down. Just for more protection from the heat.

Interesting, do you place directly on the grates ? I put it on a pan with rub and about a half inch of apple juice.

 

[NyleRN]

I usually do fat cap down. Just for more protection from the heat.

For amateurs I tell them fat side down for that reason. But honestly it's hard to screw up a whole pork shoulder. I've smoked a couple at 300-315 before and they don't burn at all. But I do fat side up. I want gravity to help me. Once the fat renders it'll fall down through the meat

 

[BigRed]

I want gravity to help me. Once the fat renders it'll fall down through the meat

I have always done fat cap up for this reason.

I saw where a guy would cut his pork butt in half.....He claimed it sped up the finished product, but also gave more surface area for the rub / bark.

The increased bark makes me think it might be worth a shot.

 

[Jaybird1980]

For amateurs I tell them fat side down for that reason. But honestly it's hard to screw up a whole pork shoulder. I've smoked a couple at 300-315 before and they don't burn at all. But I do fat side up. I want gravity to help me. Once the fat renders it'll fall down through the meat

Yeah I've done it both ways and even when it's down I still end up with a boatload of collected juices/fat to separate. So I don't think it really matters, I think there is just plenty of fat throughout anyways. Like you said it's hard to screw one up.

 

[1DOWN4UP]

30 more minutes...

 

[EPeter213]

Finally pulled the Brisket off at 27 hrs. Ridiculous stall on the flat (not wrapped tight enough?) let the point catch up.

Internal on the point was actually 212 by the time the flat hit 200.

Both pieces look and smell great. Resting in a cooler now before I try carving.

 

[cg21]

Made a new grill

View attachment 282881

So….. is this a joke or a cold
Smoker? Cause I have some food grade drums laying around and I think I like this idea as long as the smoke won’t make strange things go into my food

Or I can just modify my actual smoker either way as a joke funny as a cold smoker maybe a cool idea

 

[Caleb]

Any suggestions on Boston butt cook temps and when to pull one off? Jayc has a BOGO currently

 

[EPeter213]

Finally pulled the Brisket off at 27 hrs. Ridiculous stall on the flat (not wrapped tight enough?) let the point catch up.

Internal on the point was actually 212 by the time the flat hit 200.

Both pieces look and smell great. Resting in a cooler now before I try carving.