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Started By
Message
What to smoke?
Posted on 10/12/12 at 11:01 am
Posted on 10/12/12 at 11:01 am
Need some ideas. I want to put something on the smoker tomorrow morning around 10 and have it ready for around 6. Pork, beef or whatever.
What you got?
What you got?
6
Posted on 10/12/12 at 11:02 am to tgrbaitn08
I have a boston but that I think I'm smoking tomorrow or Sunday
Posted on 10/12/12 at 11:04 am to tgrbaitn08
Pork loin. Takes around 5-6 hours.
Posted on 10/12/12 at 11:04 am to ryan985
quote:
I have a boston but that I think I'm smoking tomorrow or Sunday
Boston Butt....check
Posted on 10/12/12 at 11:05 am to LSUTygerFan
quote:
Pork loin. Takes around 5-6 hours.
whatever I do I want to be able to shred it and make sandwiches.
Posted on 10/12/12 at 11:06 am to tgrbaitn08
quote:
whatever I do I want to be able to shred it and make sandwiches.
Well then, I guess its boston butt.
Posted on 10/12/12 at 11:11 am to tgrbaitn08
That's not enough time to do brisket or pork butt.
Spare ribs, you can do in 6hrs
Babybacks, you can do in 5 hrs
Pork Loin, you can do in 4 hrs
Chicken, you can do in 4 hours
I, personally am doing chicken in keeping with the "Gamecock" theme.
Spare ribs, you can do in 6hrs
Babybacks, you can do in 5 hrs
Pork Loin, you can do in 4 hrs
Chicken, you can do in 4 hours
I, personally am doing chicken in keeping with the "Gamecock" theme.
Posted on 10/12/12 at 11:15 am to Tigersminus21
quote:
That's not enough time to do brisket or pork butt.
Spare ribs, you can do in 6hrs
Babybacks, you can do in 5 hrs
Pork Loin, you can do in 4 hrs
Chicken, you can do in 4 hours
I, personally am doing chicken in keeping with the "Gamecock" theme.
I can start it at 7am if I have to. It doesn't matter to me.
I just didnt want to start drinking that early, I have to coach a soccer game at 12
Posted on 10/12/12 at 11:29 am to tgrbaitn08
Turkey breast and pork tenderloin.
Posted on 10/12/12 at 11:29 am to Tigersminus21
I smoke by temp, not time but usually brisket and butt take me about 10 hours of smoking time. I did pulled pork for the Auburn game. I put them on around 7ish and they were ready for game time.
Posted on 10/12/12 at 11:32 am to Tigersminus21
ribs
chickens
ham
pork loin
chickens
ham
pork loin
Posted on 10/12/12 at 11:58 am to oompaw
quote:
pork loin
I've never smoked a loin. How do you keep it from drying out? I have been doing mine to 145 degrees then pulling it, but that doesn't take long.
Posted on 10/12/12 at 12:12 pm to LSUEnvy
do a small pork butt... if you start at 7 you should be good by 6 as long as it doesnt weight 10 pounds.
Posted on 10/12/12 at 12:14 pm to gmrkr5
tri tip. only needs a few hours of smoke. slice thin for sandwiches.
Posted on 10/12/12 at 12:17 pm to tgrbaitn08
BOOO...I totally thought this thread was about something else. 
Posted on 10/12/12 at 12:31 pm to tgrbaitn08
Pork loin, can't go wrong or a turkey.
Posted on 10/12/12 at 12:41 pm to LSUEnvy
Leave the fat on the top of the loin.
Posted on 10/12/12 at 12:43 pm to Gris Gris
this?
jk
jk
This post was edited on 10/12/12 at 12:44 pm
Posted on 10/12/12 at 12:51 pm to oompaw
I did 8 lb pork loin cut in half in 3hrs 225 degrees took out at 145 wrapped in foil for 20 minutes not dried out at all
This post was edited on 10/12/12 at 12:52 pm
Posted on 10/12/12 at 1:03 pm to nevilletiger79
Fresh Salmon, skin on. Liberal application of Toney's (or Lawry's seasoned salt).
200 - 215 degrees for 75 minutes. Keep the smoke rolling.
Eat and enjoy. Thank me later.
ETA: Do the whole fillet at one time. As large as will fit on your smoker.
200 - 215 degrees for 75 minutes. Keep the smoke rolling.
Eat and enjoy. Thank me later.
ETA: Do the whole fillet at one time. As large as will fit on your smoker.
This post was edited on 10/12/12 at 1:05 pm
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