The Aaron Franklin Master Class is like smoker Porn - I've watched every episode like twice.

Yep. I’ve watched it a couple of times. I go back and rewatch the process he does for trimming the brisket. Puts some science behind it


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Too true?

I haven't even seen that yet. Might as well check it out.

I haven't even seen that yet. Might as well check it out.

1. Rub marinated and refrigerated 18 hours no different process or spices from my original rub I’ve been doing forever.
2. After cooking 30 minutes in a Insta pot. That’s right, I wanted to try something new, embrace the unknown.
3. A little Carolina mustard sauce tossed on the bones. Put in the oven broiled on.
4. Used standard KC style BBQ sauce on the bones for this batch.

They were very tender and tasty. Obviously didn’t have that smoke flavor that I love but a worthwhile experiment.

Hmm no disrespect intended but do you miss buffet restaurant's ribs?



In hardship I put ribs on a george Forman then sous vide and back on the GF


They were not bad but they reminded me of a Place called Harry t's ribs AkA Joes Barn ribs

I've been doing BBQ the same way for 40+ years. Sure, I tweak the rub, change up the injection, change the ratio or the type of wood through the cook etc. just needed to try something totally new. You've never tried anything completely new?


And.... they were way better than any restaurants ribs. I trmmed off all the fat. I have a fantastic rub. Just ask anyone who went to my ChiefsPlanet tailgate back in the day. Got it from a American Royal winner in the early 90's. I tweaked it for my taste and with some feedback from this forum a few years back.

Couple of weeks ago I did a pork butt using Franklin's "salt and pepper" only approach for a rub. It was okay. I've never had his BBQ in real life but I wasn't impressed. Does this rub work for any others on this forum?

The instapot makes some tender ribs. It's nice for a week night where I don't have 6 hours to smoke ribs. Yeah you lose that smoke flavor but can still make some tasty food.

I think on Brisket it would be really good.

On pork some other tastes come through better than brisket.

JMO those Texas guys are good at brisket and beef ribs. I’ll take recipes from KC or Memphis guys for pork butt.

He puts paprika, onion powder and garlic in his pork butt rub as well.

Yes

Melissa Cookston is your pig cooker. https://melissacookston.com/

It's fantastic for brisket. Pork itself needs more to it than the staples.

Funny My rub for competition was based off of a Royal winner in the 90's too.

When you start cooking ribs in a pressure cooker you're talking steamed ribs and IMHO is no replacement for low and slow wood heat. What you're telling me is that your pressure cooker puts out better ribs than a turkey roaster?

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It's bbq in some states and unfortunately Indiana is a place you should be welcome

There is a lot of good rubs. There is money in a good rub so I understand keeping it secret not just for competitive advantage but also maybe monetary advantages. I'd never give out the guys recipe even if it was 30+ years ago.


WTF is your problem here? I started this thread. I was active for years in the other thread. I use a electric cheater smoker but that's all the cheating I do. I'm a true believer in slow and low with real wood.

I've posted who knows how many of my smokes on here. Have you ever even heard me talk about a pressure cooker?

I do an experiment and you are treating it like I'm a traitor to your race or something.

electric smoker??:(:(
now you're using a pressure cooker.:(:(:(:(

What's next a steam oven for ribs:thumb::thumb::thumb::thumb:

He's the most awkward poster now that Ubeja has ****ed off again.

The pork belly has started its cure. I'm thinking 7-10 days will do just fine.

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So I used a WSM for 15 years. It was the cooker I used at competitions around the KC area. Shawnee, Paola, Great American BBQ, Laurie, etc. Our team had a large OK Joes trailer rig but I always did my ribs/chicken on the WSM. It just produced better results and more consistent bbq and ribbons. I still have the WSM, but purchased a Grilla original model pellet smoker about six months ago. My wife says the ribs I pull off the Grilla are the best ive EVER made. Plenty of smoke, consistent temp makes for consistent results, and all the other variables like rubs, spritzes, wrap or not, etc are the same as with the WSM. I was once a purist also, but bought the pellet for ease of use. Now I cook on it 5 times a week and won't look back.

It's great on beef - but I just can't do it on pork. You also have to be careful not to over pepper. My brisket was good, but a little spicy for the wife and kid.

Anyone seeing packer brisket's in stock in any stores? Last two times I've looked in Sam's they were completely out of them.

Sunfresh always has a bin full. Sams and Costco is hit and miss your timing has to be perfect.

My local Sam's has sucked in the meat department with things I like to smoke lately.

Just recently they got their baby backs back in. Pretty good with Shoulders, but I prefer Duroc pork shoulders, which I can get at my local Fareway.

On a different note...

Over the 4th I helped a friend install an above ground pool, so I was over there a lot. And since we were busy but needed to eat, I just threw these quarter pound Nathan's hotdogs you can get at Sams on the smoker, and they were amazing. Set at 275, eat when you're ready. They were perfect.

I do this with Vienna Beef Polish dogs I used to be able to get from Sam's then COVID happened.

Sam's sucks and their social distancing is worst.
I gave mine (card bac) back as employees were shaering masks, groups were gathering of management with ro respect toing rules and the last visit cashiers were not wering gloves to handle fresh food.. Costco is further but safer to shop at, selection's better too.

Price Chopper. Seen plenty there and under $3 per pound. Now that my grill is ded rip

Kroger had Choice but it looked like economy grade at $2.50lb

Picked up one of these from another person at the Dive Shop today (they used it twice and decided it wasn't for them):

https://steamykitchen.com/wp-content...ker-review.jpg

To replace old faithful (that finally died):

https://www.bbqdryrubs.com/wp-conten...ric-smoker.jpg

So when it's time to smoke the pork belly, this should be fun.

I know, I know, "it's cheap"... Yeah, $20 cheap! So new it looked brand new! So it's staying!!!

Oh **** yeah!

Giving the new smoker a run doing boneless chicken theighs... We'll see. So far it seems like I have to run it high to get smoke rolling. A lot higher than I'd want to do the port belly, so I may need to get the smoke rolling, then put the port belly in.

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Is that shit propane

No. Electric.

explains the smoke problems

Prolly. Never had an the issue on old faithful.. I might need to think-up some tricks. But **** firing up a side smoker for a single pork belly.

I got a new pit over the weekend and it's def gonna be my main whip for awhile. Flavor was ****ing wonderful.

I'll find out in an hour or two...

I took them off at 167 internal, tented them for about 10 minutes, and all I can say is, "Oh My God". ****ing awesome.


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Looks great Glorydayz

Looks like a good first run with the new rig. :clap:

How do you **** up chicken thighs on an electric smoker?


3 hour nap?

Clearly I didn't. They were great.

As I said in the other thread, I'm going to be honest, my first attempt was pretty terrible. Salty, very salty. Maybe a 10-day cure was a bad idea. And I washed it very well after I took it out of the cure package. Ugh.

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Uncured German and tomato/basil brats

I watched a very interesting Cook's Country episode today where they did a whole beef brisket on a round Weber charcoal grill. I smoke mine on an electric smoker but if you use a round Weber you might find it interesting. The entire show is in the link and the brisket part starts around the 2:00 minute mark. Unfortunately you have to fast forward through the segment where they test coolers and finishes after that. They build what they call a snake of charcoal around the outside of the coal grate where the ends don't touch. They light one side and let it burn around the circle instead of lighting all the coals. They said it took them 2 years and 500 lbs of brisket to perfect their method.

https://www.cookscountry.com/episode...rbecue-brisket

Anyway, I had never heard an explanation for the stall before. They say when large pieces of meat like a brisket or pork shoulder get to a certain temp the moisture in the meat starts to evaporate which cools the meat until the moisture is gone. Not the fat or collagen, that happens at a higher temperature. I get it now. The stall is like what happens when you brown ground beef. There will be a lot of liquid as it browns and if you keep going the moisture eventually evaporates and the only liquid left is the fat.

I've used the snake method successfully on my weber a dozen times or more. Still monitor the temp of course but you can set it up and walk away in the right weather conditions.

Damn, I want to be this good some day.

<blockquote class="twitter-tweet"><p lang="en" dir="ltr">*faints <a href="https://t.co/J0A6ItUuiy">pic.twitter.com/J0A6ItUuiy</a></p>&mdash; Alisha 💜🤘🧀🌊 (@cptnrawrpnts) <a href="https://twitter.com/cptnrawrpnts/status/1286102193741979649?ref_src=twsrc%5Etfw">July 23, 2020</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

WooWoo

Overcooked,

I was given a whole chuck roll.

One butt roast now headed to freezer

trimmed and split chuck roll put beef rub on 1/2 and salt and pepper, onion, and garlic granules on the other.

I may freeze 1 of the 1.2's

so line up is: 1/2 chuck roll (Angus prime) and 1 butt roast

my cost $7 See that 3 bagger
'

Chuck roll 17 hours at 200 on the Stick burner

****ing awesome beef flavor It was choice grade angus but it looked more like prime grade

The remaining pork belly piece has been cut into strips, cubed, seasoned, and into the smoker that's rolling apple and cherry smoke at 275. Let's hope this effort works out better than my last failure a couple of weeks ago that was making bacon with the other half of the belly.

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Lookin good

Fingers crossed for ya. Betting these will be great.

Prepping for a family trip to Colorado this weekend.

I'm basically the Chuck Wagon. I don't like to spend vacation time cooking besides maybe grilling, so I do meal prep before, freed it, then use my Yeti cooler as a freezer for the drive out. I'm making a ton of food this weekend.

First thing is two smoked Chuck Roasts - which I intend to pull for sandwiches or tacos
Next is a pork shoulder for pulled pork. I also smoke some porkbelcy burnt ends like above which I pull and mix in with the pork for a better sandwich.

Rain.

I'm smoking rain.

and some more rain and probably more rain before it's over

After a quick morning ride with some friends, the next two steps are ready to go. The next step will be to put them in a fool pan, add brown sugar, some honey, and some butter, cover, then back on the smoker for an hour and a half. Once that's done, transfer to a new foil pan, apply the glaze, the 15 minutes on the smoker.

The glaze is 1 cup of sweet BBQ sauce, 1/4 cup apple juice, 1/4 cup apple jelly.

I peeked for a quick second, and they're looking awesome.


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Nice work. Can't wait for the final pictures.

And here they are. And while I'm always tough on my cooking, not this time, I nailed it. And the folks I ride with this morning are buying a pork belly and are going to make it. And, as usual, the neighbors tend to know when I'm done, they appeared and "were just wondering what I was making today", LOL. Needless to say there's nothing left. Yeah, many said it was my best work ever. Not bad for copying a BBQ postmaster from YouTube.. Ha..

Here ya go... And we're going to Costco today, I hope they have some pork bellies. :D

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Doing some hot and fast garlic parmesan ribs today

Wife got me a Traeger for my birthday. Thru on a pork shoulder today!

Hough’d it turn out?

Haha, killed by voice to text.

Pork loin and small red potatoes.

We're having a b-day party for my youngest grandson so I'm smoking a couple of butts. I tried to sweeten up my rub a little because not everyone likes the heat.

Crank up the hotrod!
[IMG]https://i935.photobucket.com/albums/...psinqrpaxs.jpg[/IMG]

Got'em injected, rubbed and now there now in the smoker.

[IMG]https://i935.photobucket.com/albums/...psptvzd3rd.jpg[/IMG]

I think in this thread it's picks or it didn't happen.

Cooper- "Smoked an elephant"!

Smoking a Pikes Peak Roast(top of round roast) to slice for some smoked French dip sammies

Lookin' pretty
[IMG]https://i935.photobucket.com/albums/...psqrppvjzs.jpg[/IMG]

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Nice rack!

No cook is complete without[IMG]https://i935.photobucket.com/albums/...pszod72c1w.jpg[/IMG]

Got ribs rolling on the smoker, this is all I can offer for pics right now (we decided to upgrade our wait) , I'll show the final pics later. https://uploads.tapatalk-cdn.com/202...2f9e5e3673.jpg

Prime grade Zambian bull, sourced from the local butcher at $7.99/lb.

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The final product.


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Well done sir. Looks fantastic.

put 4 butt roasts in freezer to smoke next weekend, but there are 3 there already

I have a 1/2 chuck roll to go with it and some chicken thighs too.

3 butts , 1/2 chuck roll and 5lbs chicken thighs. Smoker's going to be busy

I got busy and everybody was hungry so I didn't get to post the final product. You guys posted up some nice looking eats though. Well done!

Here's a little of the pork butt on a wagyu burger with pepper jack, jalapeno crisp, ketchup, poupon and bbq sauce.