What's in your smoker? - Page 211 - Cigar Asylum Cigar Forum

That's always an issue for me too when cooking multiple pieces of different sizes.
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I'd hit that!!! Good job brother:-)

Originally Posted by 357:
2nd to last removed
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Same one, just opened up
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A little more
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And pulled,
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The one pulled last was a bit dry but we mixed it with the others that were plenty juicy. If it was the only one I did, then sauce would be mandatory. Flavor is fantastic. The first meal I ate, I sauced with one of my favorite commercial brands and it was good. The next time I went sauce free and it tasted even better. The sauce hides the amazing flavor of that bark. I need to find/develop a "finishing sauce" that is thinner and not so overpowering.

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Originally Posted by pnoon:
I've used two online vendors for casing. But a local butcher would work, too.
Here is one http://www.makincasing.com/x/home.php
I can't remember the other but both are good quality. I'll try an remember to check the other when I get home and post here.

I have a "sweet rub" for pork that I like on smoked butt/shoulder. I'll post that one up, too

Here is the other vendor I've bought casing from.
http://www.meatprocessingproducts.com/

I still need to get that rub recipe posted for you
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Originally Posted by Chainsaw13:
I leave the fat cap on, and up in the smoker. Helps baste the pork as it renders. Yes, you will loose some bark, if you remove it before pulling. Kinda surprised even without the fat cap, the pork was dry as there's usually plenty of intramuscular fat in a typical butt. Could be you got one with a bit less than normal.

This.

I trim the fat to be somewhat constant butt to butt. I also will rotate butts if some of them are smaller or larger than the rest.
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Thanks guys. Bob/Steve, I will go fat cap up and mostly if not completely left in tact next time. I appreciate the advice.

Thanks for the kudos Brent. It means something coming from someone serious about their BBQ, like yourself.

Peter, I will check out that link. Plus, I'm probably not going to smoke any meat in the immediate future so no hurry. I'm still eating pulled pork for lunch everyday. Supposed to have some friends over for dinner tomorrow and use it for the meal. We should still have lots left over ever after that. ;dr

Although, I get paid tomorrow and the buy one get one sale runs through 10/27. Need to check back in and see if they have more, just in case.
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Mike, another source for sausage making stuff is Butcher & Packer. Lucky for us, they're located on 14 Mile east of John R.
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Originally Posted by Chainsaw13:
Mike, another source for sausage making stuff is Butcher & Packer. Lucky for us, they're located on 14 Mile east of John R.

That's only a mile from where I work. Definitely like to check it out.
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Originally Posted by Steve:
This.

I trim the fat to be somewhat constant butt to butt. I also will rotate butts if some of them are smaller or larger than the rest.

I used to rotate butts too, then I got married. Your wife must me really forgiving. :-)
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Originally Posted by pnoon:

I have a "sweet rub" for pork that I like on smoked butt/shoulder. I'll post that one up, too

Here it is.

http://www.cigarasylum.com/vb/showthread.php?t=63808
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Thanks Peter. I'll put it to good use.
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Pork shoulder going on the smoke. Rubbed with pepper, garlic salt, and brown sugar. Injected with apple juice, salt, sugar and worcestershire.

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Pete, we're going to need some update pics. :-)
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I'm expecting to see some good smoked turkey photo's here today

:-) Gotta get the fire prepped and going...

Happy Thanksgiving Everyone...

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I'll post mine once it's done! :-)
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Originally Posted by EricF:
I'll post mine once it's done! :-)

Turkey in the Weber @1125AM/PST and temp holding fairly steady @ 250*. Using Mesquite wood for the beginning smoke:

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From yesterday, 18 lbs of pulled pork for a party at the brewery. Also some fire roasted salsa since the other pork photos didn't come out and I was way too busy to take pictures of the smoked brats.

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Originally Posted by T.G:
From yesterday, 18 lbs of pulled pork for a party at the brewery. Also some fire roasted salsa since the other pork photos didn't come out and I was way too busy to take pictures of the smoked brats.

...and if I had one dawa for every excuse in this thread, I'd be fairly well off too:-)

Great looking bard on the pork Adam. Hope you all had a good time at the brewry:-)
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Originally Posted by MarkinCA:
Turkey in the Weber @1125AM/PST and temp holding fairly steady @ 250*. Using Mesquite wood for the beginning smoke...

Webers holding nice and steady at a smidge above 225*:-)
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A 4 1/2 hr indirect cook between 225* and 250*. Bird is currently wrapped awaiting side dishes to complete...

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There was only four of us so I did some Turkey legs on the Weber.
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