Using the smoker.

[truth]

This summer I hooked a sidefire box up to my Grill, and have had a few opportunities to smoke some pork shoulders.

I was just posting here to see if anyone has any fancy advice I could apply to my next endeavor. Tonight/tomorrow I'll be smoking a 10lb shoulder. I might throw a few Bahama Mama's on just to see what those turn out like as a snack roughly halfway in to the shoulder's cook.

I tried tenderloins a few weeks ago and they turned out better than I expected. I wasn't expecting anything great since they tend to be a lot leaner than a shoulder. I tied them together to try and keep them from drying out. They were super moist and delicious. They went over well with my guests. I sliced up the leftovers and made some pretty tasty freezer pizza later in the evening. (edit: would it be safe to wrap something like this in bacon if I do tenderloins again?)

I guess my next idea is to go for Beef Brisket. Has anyone had experience with this? What should I look for when buying, smoking, etc?


Anyway, if this thread could be about smoking meat that would be cool. What a fun hobby.

[h2oville rocket]

[quote="truth"]
What should I look for when buying, smoking, etc?
quote]


Try small town dealers- they tend to be more honest because everyone knows them. Less chance for violence, too. Guys with dreads stand out too much so look for a guy with short hair who blends in-

As for smoking: pipe, papers, what's your pleasure? Lots of varieties out there now, too and if price is a concern you can usually dicker a little and...What? Oh, sorry. I missed the first part of the post. Uh, yeah, tenderloins...Hmmmm, never wrapped them in bacon before, sounds good-I like to cut slits in the meat and put garlic slice implants in the slices while the loin is cooking. Have had no experience smoking a beef brisket. They always soak through the papers. I'm leaving now- need to get some Doritos....

[truth]

Ha, thanks for the quality info. I might try the garlic idea next time around.

[hammb]

This summer I hooked a sidefire box up to my Grill, and have had a few opportunities to smoke some pork shoulders.

I was just posting here to see if anyone has any fancy advice I could apply to my next endeavor. Tonight/tomorrow I'll be smoking a 10lb shoulder. I might throw a few Bahama Mama's on just to see what those turn out like as a snack roughly halfway in to the shoulder's cook.

I tried tenderloins a few weeks ago and they turned out better than I expected. I wasn't expecting anything great since they tend to be a lot leaner than a shoulder. I tied them together to try and keep them from drying out. They were super moist and delicious. They went over well with my guests. I sliced up the leftovers and made some pretty tasty freezer pizza later in the evening. (edit: would it be safe to wrap something like this in bacon if I do tenderloins again?)

I guess my next idea is to go for Beef Brisket. Has anyone had experience with this? What should I look for when buying, smoking, etc?


Anyway, if this thread could be about smoking meat that would be cool. What a fun hobby.

Tough to find a better hobby (or a better way to cook large amounts of meat) than firing up the smoker!

My shoulder procedure is pretty much standard. Slather in yellow mustard, rub with spice rub of choice. Smoke at 225-230* until it reaches an internal temperature of 195-200*. I generally use a combination of hickory and some fruit (Cherry, Apple, or Peach) woods. After I take the meat off the smoker I wrap in foil and let it rest for at least 30 minutes before pulling. When I do pull it I will generally season it with some more of the rub.

When you say tenderloins I'm assuming you mean pork tenderloins? I have smoked tenderloin, but I don't think it works nearly as well with a low & slow type smoke. I much prefer to get the heat up around 300-350* in the smoker and go for a quicker cook. When I've done it, I season the meat and then lay bacon strips over the top of the loin, so as the bacon cooks the fat bastes the loin. I like to pull my tenderloin at about 140-145*. Again, let it rest for at least 15-20 minutes before slicing. Yes, it will be pink. Yes, it is still safe to eat. Don't let the FDA tell you otherwise. On the off chance you found a pig infected with Trichinosis (which is almost impossible with today's pork regulation) the bacteria dies at 137*. By the time you slice that meat it's going to be near 150*, so you'll be well in the clear (and still have a juicy pork loin, something many people have NEVER tasted).

As for beef brisket, I love it. I cook it pretty similarly to pork shoulder, but it isn't quite as forgiving to temperature spikes and whatnot.

[Lord_Byron]

Do you smoke the pork shoulder with the skin on or off?

[hammb]

Do you smoke the pork shoulder with the skin on or off?

I always use just Boston Butts...never seen them sold with the skin. If you're getting the skin you're likely either getting the Picnic Ham portion, or the entire shoulder.

I think if I were doing one of those I'd probably pull the skin off it, but I don't care for the skin much when I've had it.

[truth]

Thanks Hammb. I used a Boston Butt. Everything turned out okay, but the internal temp only hit about 185 before it came off. I couldn't wait another hour or 2. I imagine had I waited that it would've been easier to pull, but as it was I was able to get it apart well enough. It seemed like people liked it, as I don't have leftovers.

Next time I'll plan for 14-16 hrs. 11 or 12 hasn't seemed to be getting it done. I might try and find something in the 6-8 lb range rather than 10-12 lb range next time as well.

[hammb]

Thanks Hammb. I used a Boston Butt. Everything turned out okay, but the internal temp only hit about 185 before it came off. I couldn't wait another hour or 2. I imagine had I waited that it would've been easier to pull, but as it was I was able to get it apart well enough. It seemed like people liked it, as I don't have leftovers.

Next time I'll plan for 14-16 hrs. 11 or 12 hasn't seemed to be getting it done. I might try and find something in the 6-8 lb range rather than 10-12 lb range next time as well.

Awesome man!

If your meat isn't reaching your target temp in your desired time there is one thing that will absolutely speed it up and you won't suffer any negative affects: FOIL. I don't always foil my butts, if I've got time, I'll usually just let 'em come up to temperature when they want to, but if I'm starting to hit a time crunch I make a call and foil them for the final 2 hours or so. Wrap 'em in some heavy duty aluminum foil and they will start to gain temperature MUCH quicker.

Also if you did a butt in the 10-12 pound range that was a bigass pig! Mine are usually in the 7-8 range. If doing a butt of that size I would DEFINITELY wrap foil on it.

The foiling basically braises the meat until it up to the desired temp. When I do it, I usually will just jab the meat thermometer in through the foil to check for doneness. The great thing I love about doing this is that it's also incredibly convenient if you don't wanna pull the meat right away. When you pull them off wrap in a towel/blanket, put in a cooler, and they will stay HOT for hours. This is especially useful if you're going to be eating somewhere else, you can just pull them out and pull the meat there (This is how I've done it at tailgates). And no, you don't suffer any flavor loss...the meat stops taking on smoke flavor after the first few hours of cooking, the foil just speeds up the process. The meat was probably plenty tasty at 185*, but for future cooks, throw the foil on 'em and get it up to 195*...I bet you'll love the results even more (It will pull far easier, and be more tender).

[The Niz]

If you go to Belleville Bros. on Main st in BG they can order you a whole shoulder joint with skin and everything. Its a little more challenging than cooking a boston butt, but the results are worth it. Smoking that much fat and skin all day makes the whole neighborhood smell like bacon. The neighbors will be asking whats going on.


My favorite way to season a shoulder is with Jamaican or Carribean jerk. if your a fan of Thyme, thats the way to go.

[h2oville rocket]

If you go to Belleville Bros. on Main st in BG they can order you a whole shoulder joint with skin and everything. Its a little more challenging than cooking a boston butt, but the results are worth it. Smoking that much fat and skin all day makes the whole neighborhood smell like bacon. The neighbors will be asking whats going on.


My favorite way to season a shoulder is with Jamaican or Carribean jerk. if your a fan of Thyme, thats the way to go.

When UMass joins the MAC we are all gonna cook some Boston butt!