Smoking Meat?

[navychop]

Do you use lump charcoal or briquets?

Lump.

 

[dfergie]

Got fire going around 7 am, put meat on around 7:30, never got to 200 even after reloading with lump and wood. Pulled at 3 pm, 3 lb roast 196, 5 lb at 192, shredded with bear claws and put half in air fryer 390 for 8 minutes, other half in instant pot with red chile sauce for the tamales.
Will finish Tamale cook in another thread.

 

[navychop]

Perhaps, the brand of lump?

 

[dfergie]

Perhaps, the brand of lump?

Walmart special, I know it wasn't Royal Oak, also have had yard fires in pit, used some of that charcoal also. Plus mesquite from out back.

 

[TRG]

Walmart special, I know it wasn't Royal Oak, also have had yard fires in pit, used some of that charcoal also. Plus mesquite from out back.

Is it cold in SE NM?

 

[dfergie]

Is it cold in SE NM?

It wasn't bad yesterday, nasty with wind today.

 

[dfergie]

Have a 4lb pork butt in the Oklahoma Joe...

 

[navychop]

I have snow all over.

 

[Ronnie-]

Have a 4lb pork butt in the Oklahoma Joe...

Did the same think on the pellet yesterday.

One of the tastier ones ive done in a while.

 

[dfergie]

Have a 4lb pork butt in the Oklahoma Joe...

Pulled at 3:45, after an hour with temps 203 - 207, let set till 4:45, unwrapped and shredded and added homemade BBQ sauce (had added some when I wrapped earlier)
Really thick and good bark (burnt end good)tender and tasty...

 

[TRG]

The cold spell broke temporarily here. So after work I lit the charcoal, cut up a chicken and tried out a new BBQ sauce that someone recommended. I usually make own sauce and rubs but thought I'd check this out. I'm glad I did, it is amazing.

 

[TRG]

I have snow all over.

So?

 

[navychop]

Not "so."

SWMBO!

 

[klang]

Years ago I would shovel a path to my Weber all the time when I lived in Iowa. Not so much these days but the snow doesn't usually linger long in Colorado Springs.

 

[dfergie]

Pork butt in Oklahoma Joe at 9, applied rub about 3 pm yesterday. (rub is actually my sausage recipe, did add more pepper and coarse salt)

 

[dfergie]

Hit 199/203 about 1:45, pulled at 3:30 and rested for 45 minutes, shredded and put in air fryer with BBQ sauce for 9 minutes to crisp up.
Had nice bark and smoke ring, good taste while shredding, just tested, just right...

 

[dfergie]

Fired up Oklahoma Joe Bronco about 20 minutes ago, small ham for pulling and bun length beef franks and hot links for burnt ends on it...
Mustard binder, sausage seasoning for rub.

 

[meStevo]

Yum. Just recently refurbed our Pit Boss, need to get back at this. It'd been sitting there out of commission for a while, needed to get all the old pellets out and clean it up, was tired of reverse searing steak and getting an uncomfortably large fire inside due to all the grease. Need to do some ribs or something, but might jump right into a brisket in the next week or two. Some pork and steak I've made since.

 

[harshness]

Mustard binder

Yellow mustard is the glue of choice for me.

 

[dfergie]

Pulled the franks and links after 1 hour, (slightly overcooked)put in a pan, added homemade BBQ sauce, cooked another hour covered add butter and place on top of cooker for another hour. Coated ham at 11 with BBQ sauce put in pan and covered, temp at 12 - 203 and 205, about to remove from cooker after 35 minutes and let rest for a bit before pulling. Used mesquite charcoal and small chunks.
Wieners not bad, a little heat from the sausage rub...