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Started By
Message
Anybody smoking meat today?
Posted on 2/25/17 at 8:39 am
Posted on 2/25/17 at 8:39 am
Got a 10 pound pork butt on at 6:00 am.
9
Posted on 2/25/17 at 8:55 am to EastCoastCajun
how long and what temp are you shooting for when smoking meat today?
Posted on 2/25/17 at 8:58 am to LSU9102
quote:
how long and what temp are you shooting for when smoking meat today?
I'm keeping the smoker in the 225 - 250 range until the meat reaches 165 degrees, then I'll wrap it and bring it to 190- 195. Should be an 8-10 hour cook.
This post was edited on 2/25/17 at 4:35 pm
Posted on 2/25/17 at 9:19 am to EastCoastCajun
Frying white perch caught out of Bayou Desiard and drinking Crown this afternoon
Posted on 2/25/17 at 9:19 am to EastCoastCajun
Yep! I'm doing 40 lbs of butts this evening for pulled pork for two requests.
Posted on 2/25/17 at 9:22 am to EastCoastCajun
I just got an el cheapo brinkman from my dad.
Will probably throw some chicken quarters on it today.
Will probably throw some chicken quarters on it today.
Posted on 2/25/17 at 9:31 am to EastCoastCajun
I got a 6lb pork loin the wife picked up yesterday. Reckon I'll throw him on the pellet smoker today. Probably drop some chicken on for the last two hours too.
Posted on 2/25/17 at 10:22 am to Walkerdog14
quote:
Frying white perch caught out of Bayou Desiard
Nice, real nice.
Posted on 2/25/17 at 10:45 am to GeauxTigers0107
quote:
GeauxTigers0107
What time should I be over? I'll bring the Tito's
Posted on 2/25/17 at 1:18 pm to EastCoastCajun
quote:
Anybody smoking meat today?
:giggle:
Posted on 2/25/17 at 2:01 pm to Jibbajabba
Smoking 2 racks of St Louis ribs on my KJ Classic
Posted on 2/25/17 at 2:46 pm to EastCoastCajun
got a pork butt on my egg.
Posted on 2/25/17 at 4:19 pm to Hermit Crab
11 hours later.
Posted on 2/25/17 at 4:27 pm to EastCoastCajun
IWHI or eat it or whatever. Looks awesome.
Posted on 2/25/17 at 4:28 pm to EastCoastCajun
Looks awesome. You pull it off at 190? I thought you're generally supposed to target 200-203?
Posted on 2/25/17 at 4:33 pm to Chucktown_Badger
quote:
Looks awesome. You pull it off at 190? I thought you're generally supposed to target 200-203?
I pulled it at 195 and let it rest foiled for about an hour and a half so I'm pretty sure it peaked at 200 -205 if you factor in residual cooking
This post was edited on 2/25/17 at 4:36 pm
Posted on 2/25/17 at 4:45 pm to EastCoastCajun
Nice! It took me 13.5 hours the other day to do 40 pounds of butts.
Posted on 2/25/17 at 4:47 pm to Cajunate
40 pounds? I bet it took forever to get up to temp when you put all that cold meat in the smoker.
Posted on 2/25/17 at 4:53 pm to Cajunate
This is 21 of 43 pounds of butts going on this evening for an overnight smoking.
Got a thin coat of Steen's Molasses as a binder and then the rub added. Using cane syrup, molasses or honey helps to create a better bark! Give it a try.
Got a thin coat of Steen's Molasses as a binder and then the rub added. Using cane syrup, molasses or honey helps to create a better bark! Give it a try.
Posted on 2/25/17 at 4:54 pm to EastCoastCajun
Not really, I used my Traeger for that cook.
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