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Up early/late smoking a pig

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Up early/late smoking a pig

Old 01-15-17, 06:19 PM
  #476  
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Re: Up early/late smoking a pig

Welcome to the smokey ranks Deftones! Our numbers are growing nicely. Soon we will put our acrid plans into place and surround Rival11's house! Muhahahahaha!
Old 01-16-17, 02:05 PM
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Re: Up early/late smoking a pig

I never wrap my ribs. I have a friend that does that, I think it makes them too tender on the surface too. Mine are fall off the bone, but have a little crisp to them, his seem too moist...
Old 01-22-17, 01:21 PM
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Re: Up early/late smoking a pig

so i tried doing some jerky but failed miserably. cooked it too long. so either i need to pay better attention or not cut it as thin as i did. basically dry crunchy strips.

it was my first time, so I'm sure i'll perfect it eventually. i was doing a batch of jalapeno jerky for my buddy.
Old 01-22-17, 05:57 PM
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Re: Up early/late smoking a pig

Originally Posted by Deftones View Post
so i tried doing some jerky but failed miserably. cooked it too long. so either i need to pay better attention or not cut it as thin as i did. basically dry crunchy strips.

it was my first time, so I'm sure i'll perfect it eventually. i was doing a batch of jalapeno jerky for my buddy.
I'd let him try it. You never know what other people are going to like. Might have come up with something different that you can put your name on and sell to the masses.
Old 01-22-17, 06:52 PM
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Re: Up early/late smoking a pig

He did try it. We all did. I was like eating dried up crunchy beef. Still had jalapeno taste but is was inedible.
Old 01-27-17, 06:21 PM
  #481  
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Re: Up early/late smoking a pig

Smoking a pork shoulder tomorrow. Should be fun!
Old 01-27-17, 09:07 PM
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Re: Up early/late smoking a pig

Considering doing my first brisket this weekend. Someone talk me out of it!
Old 01-27-17, 09:54 PM
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Re: Up early/late smoking a pig

Low and slow!
Old 01-28-17, 11:22 AM
  #484  
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Re: Up early/late smoking a pig

Started my cook late... about two hours ago. Keeping the temp a little high (~260F) and can't decide if I should wrap it in foil to speed through the stall when it happens...
Still, this probably won't be ready for dinner tonight. Pulled pork sandwiches for lunch tomorrow!
Old 01-28-17, 11:26 AM
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Re: Up early/late smoking a pig

i decided against brisket. instead, we are doing 3 chickens and a large turkey breast for dinner tomorrow night for my BIL's bday. i might throw some ribs on there too, but we'll see.
Old 01-28-17, 01:17 PM
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Re: Up early/late smoking a pig

Chicken quarters already seasoned are probably my favorite thing to smoke. Just before ribs and meatloaf.
Old 01-29-17, 07:36 PM
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Re: Up early/late smoking a pig

I brined the turkey breast I made but didn't brine the chickens. Wow. What a difference. The turkey was fucking amazing. Chi ken was great but couldn't touch the turkey.
Old 01-30-17, 09:12 AM
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Re: Up early/late smoking a pig

Pork shoulder turned out pretty nice...
Old 01-30-17, 09:16 AM
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Re: Up early/late smoking a pig

Originally Posted by Deftones View Post
I brined the turkey breast I made but didn't brine the chickens. Wow. What a difference. The turkey was fucking amazing. Chi ken was great but couldn't touch the turkey.
What did you use for your brine?
Old 01-30-17, 01:04 PM
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Re: Up early/late smoking a pig

Originally Posted by dsa_shea View Post
What did you use for your brine?
I will have to find exact recipe from one of my wife's cook books, but it was pretty easy. Water, salt, honey, bay leaves and a few other minor things. Super simple and worked extremely well
Old 01-30-17, 04:09 PM
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Re: Up early/late smoking a pig

Originally Posted by Dan View Post
Pork shoulder turned out pretty nice...
Looks awesome! Great job. We're a big fan of putting the slaw on the sandwich as well. Not as a separate side. I see the pickles. Are there sliced banana peppers too? If so I need to remember that.
Old 01-30-17, 04:24 PM
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Re: Up early/late smoking a pig

Yep! Banana peppers were a nice touch that I'll be doing again.

Spoiler:
and Sriracha!
Old 04-26-17, 10:15 AM
  #493  
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Re: Up early/late smoking a pig

Bought a 16 pound USDA prime brisket from Costco. Going to trim it up and throw it on the smoker Friday night so I can have it ready for mid-day Saturday if I'm lucky. First time doing brisket... watched a lot of YouTube videos and read a lot of tips online.

If anyone has personal tips about cooking it and/or what to serve it with, I'm open to suggestions.
I was thinking of keeping the sides simple... bread, potato salad... maybe some beans.
Old 04-26-17, 02:13 PM
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Re: Up early/late smoking a pig

Originally Posted by Dan View Post
Bought a 16 pound USDA prime brisket from Costco. Going to trim it up and throw it on the smoker Friday night so I can have it ready for mid-day Saturday if I'm lucky. First time doing brisket... watched a lot of YouTube videos and read a lot of tips online.

If anyone has personal tips about cooking it and/or what to serve it with, I'm open to suggestions.
I was thinking of keeping the sides simple... bread, potato salad... maybe some beans.
Let me know how it goes. I have been too much of a chicken to try one yet.
Old 04-26-17, 09:30 PM
  #495  
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Re: Up early/late smoking a pig

I've always found it easier to smoke tritip. It takes less time and the result is pretty much identical unless you're trying for burnt ends.
Old 04-27-17, 01:56 PM
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Re: Up early/late smoking a pig

I've found briskets are one of the easier things to do on my Kamado. Keep grill at 225-250 or so and cook until internal gets to around 195. Start to check for probe tenderness and pull it when it's ready. Just salt/papper rub.

https://www.youtube.com/watch?v=gTJv...ature=youtu.be
Old 07-30-17, 04:39 PM
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Re: Up early/late smoking a pig

Bump for the smokers ... first weekend I've had free since April so I'm smoking ribs.

Getting ready to start the last hour of the 3-2-1 process!
Old 08-02-17, 01:10 PM
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Re: Up early/late smoking a pig

I am ready to join this group. I have read all the pages and some of the website links. My choices of smokers are the following;

1) Akorn Kamodo
2) Oklahoma Joe Highland
3) Camp Chef Smoke Pro SE Pellet

They are around the same price of $130-$150 as Walmart is clearing them out. So whats the the right choice? I already have a natural gas grill with a smoking box attachment but figured that isn't good enough, unless I am wrong?
Old 08-02-17, 01:47 PM
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Re: Up early/late smoking a pig

I've had my Vision Kamodo for years and have yet to smoke anything of any significance. I've done smaller thing like pork roasts but never a butt or a brisket. I have trouble keeping the temps consistent over a longer cook. I've been toying with the idea of getting a one of those temp regulator things but the price always prevents me from pulling the trigger.
Old 08-02-17, 02:22 PM
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Re: Up early/late smoking a pig

So I found some 2"+ thick PRIME filet's at Costco. The ones I got were actually 2.25" thick. In deciding how to cook that thick of a steak I decided on reverse sear using my smoker.

-dry brine by salting and setting on cookie sheet over baking sheet in frigerator for 8 hours+
-pull out of frig and pat dry with paper towel
-put on smoker running about 200 with a meat probe
-smoke till internal temp is 115 (about 45 min)
-pull off smoker, pat dry and reseason with salt and pepper
-sear over extremely hot cast iron pan
-sear each side turning every minute for about 4-5 min total.
-about half way thru sear add butter, crushed garlic and thyme to pan

In my case the sear of 4-5 min total got internal to 123-125. After letting rest about the most perfectly cooked steak I've ever had. Top to bottom perfect med-rare. No gray and no hot spot.

You could also sear on a hot grill but I like the pan in case I want to make a sauce or like in this case add a little butter, garlic thyme.

Only thing I'd do different next time is bind the steaks with butchers twin.

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