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Started By
Message
Who's got the smoker fired up today?
Posted on 6/21/15 at 1:31 pm
Posted on 6/21/15 at 1:31 pm
Got a 4 LB Boston butt on the Weber kettle using the snake method. Put it on around noon, and my coals should give me a good 7-8 hr smoke. 
Eta: using pear and pecan sticks from the backyard for smoke
Eta: using pear and pecan sticks from the backyard for smoke
This post was edited on 6/21/15 at 1:32 pm
7
Posted on 6/21/15 at 1:37 pm to fillmoregandt
Stick burner will crank shortly. Ribs and yardbird are on the menu.
Posted on 6/21/15 at 1:38 pm to fillmoregandt
have you used the pear before? curious as to the type of smoke.... my dad has one in his back yard... could get him to save some for me.
Posted on 6/21/15 at 1:41 pm to HebertFest08
I've found it to be like apple or other fruit wood. Fairly mild, which is why I'll often mix with another (like pecan in this case)
Posted on 6/21/15 at 1:47 pm to OTIS2
quote:
Ribs and yardbird are on the menu
Got some St Louis on now with yard bird going on for the last 2.5 hours. Using pecan wood.
Posted on 6/21/15 at 2:06 pm to fillmoregandt
Got 2 spare ribs on the weber. Using the smokenator and cherry wood.
Posted on 6/21/15 at 4:16 pm to fillmoregandt
Did a bone in butt on Friday - 2 hours on smoke, another 4 on coals, and finished in the oven. Stalled out for 8 freaking hours in there, but finally got up to temp and it was ggggooooodddd.
Posted on 6/21/15 at 4:17 pm to fillmoregandt
Smoked a 6 pound brisket. Fatty side is the best side.
Posted on 6/21/15 at 4:24 pm to BlackenedOut
quote:
Fatty side is the best side.
No doubt. I'll give that pretty flat away...I'll cut you...cut you bad...if you try to get my point.
Posted on 6/21/15 at 5:42 pm to OTIS2
Pork shoulder. Needs about 10 more degrees til done. 
Posted on 6/21/15 at 8:34 pm to NC17
I smoked some shrimp using a modified Manale recipe over pecan to try it out. Don't think the smoke really added much to it. Wanting to do another brisket soon.
Posted on 6/21/15 at 11:08 pm to fillmoregandt
Fired up the primo this morning. Cooked 2 pork shoulders with a little pecan for smoke. After they came off, I cooked about 4 or 5 lbs of chicken drumettes. Delicious!
Posted on 6/22/15 at 9:15 am to fillmoregandt
Did about an 8 lb whole boneless ribeye. It was only Select grade but I wanted to try one. At $5.99/lb it was worth a shot. I rubbed it down pretty good with Montreal steak seasoning. Used some mesquite chips on my faux egg and got the ribeye up to 125 after 90 minutes so I was running a little too hot I think. I then foiled it, wrapped in a couple of old thick towels and let it sit in a cooler for an hour or so.
Everybody said it was good, but I you could tell it was Select grade, practically no marbling at all. Good flavor but too chewy and even though I thought I over seasoned with the Montreal It wasn't quite enough. Oh well, gotta start somewhere. I've still got 4 or 5 lbs that I didn't cook so I can try it a little different next time.
Everybody said it was good, but I you could tell it was Select grade, practically no marbling at all. Good flavor but too chewy and even though I thought I over seasoned with the Montreal It wasn't quite enough. Oh well, gotta start somewhere. I've still got 4 or 5 lbs that I didn't cook so I can try it a little different next time.
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