Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 123

**BigRedChief** · 07-03-2015, 03:48 PM

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

MTG#10 · 06-06-2019, 08:21 PM

Quote:

Originally Posted by cooper barrett

They swapped the fire box and added wheels.

True. Why is this so expensive then?

cooper barrett · 06-06-2019, 08:23 PM

See edit

Quote:

Originally Posted by MTG#10

True. Why is this so expensive then?

philfree · 06-06-2019, 08:39 PM

The picture i posted was of the Kingman but I'm actually getting a Loaded Wichita on the Offroad Cart. A custom build.

cooper barrett · 06-06-2019, 08:58 PM

Quote:

Originally Posted by philfree

The picture i posted was of the Kingman (custom build Kingman (base $2800) with upgraded firebox) and off road cart but I'm actually getting a Loaded Wichita on the Offroad Cart. A custom build.

350lb lighter than stock Kingsman? The Witchita is $1750 plus wheels... So I may have overbid?

Sorce · 06-09-2019, 03:49 PM

Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk

cooper barrett · 06-09-2019, 05:51 PM

Quote:

Originally Posted by Sorce

Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk

I don't wrap...

RedRaider56 · 06-09-2019, 07:14 PM

Quote:

Originally Posted by Sorce

Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk

I just finished watching Lesson #3 of Aaron Franklin's Masterclass and he wrapped his pork butt for the final 2 hours of cook, then let it rest for almost an hour

cooper barrett · 06-09-2019, 08:34 PM

I do wrap and rest, just do not wrap and cook. Go into a giant ziplock bag wrapped in towels into warm cooler for about 1-2 hours

philfree · 06-10-2019, 10:18 AM

Yesterdays offering. Slab of ribs, 4 chicken thighs and a pork butt. Didn't get a good money muscle on the butt so I was a little disappointed but it pulled nicely. It actually got to temp after 10 hrs. I was figuring 12 hrs. I let it rest for 2 hrs. I felt like it was a to charred but my dang spray bottle would spray the spritz so I couldn't keep it from happening unless I wrapped it early. The ribs were sweat with the late heat. Chicken skin wasn't bite through but it was good. I didn't really scrap the fat off the skin because it's to much work.

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Sorce · 06-14-2019, 08:06 AM

Picked up two 9lb pork butts from sams yesterday. Will rub them up tonight then start them tomorrow and smoke overnight.

cooper barrett · 06-14-2019, 11:10 AM

10-12 Chicken thighs and 2 pork tenderloins before the monsoon tomorrow evening.

I have a 1/2 rib eye burger I may smoke too.

**SAUTO** · 06-14-2019, 11:17 AM

Quote:

Originally Posted by philfree

Yesterdays offering. Slab of ribs, 4 chicken thighs and a pork butt. Didn't get a good money muscle on the butt so I was a little disappointed but it pulled nicely. It actually got to temp after 10 hrs. I was figuring 12 hrs. I let it rest for 2 hrs. I felt like it was a to charred but my dang spray bottle would spray the spritz so I couldn't keep it from happening unless I wrapped it early. The ribs were sweat with the late heat. Chicken skin wasn't bite through but it was good. I didn't really scrap the fat off the skin because it's to much work.

[IMG]

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drinking while typing?

Sorce · 06-14-2019, 04:49 PM

Well looks like my original plan is out thanks to all day rain Sunday so this is happening now.

Sent from my Pixel 3 using Tapatalk

Sorce · 06-15-2019, 11:05 AM

Forgot to get a picture on the smoker. This is the second one before it's rest.

Sent from my Pixel 3 using Tapatalk

cooper barrett · 06-15-2019, 11:25 AM

nice bark

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1178962 VARSITY	What are you Smoking/Grilling/BBQ'ing this weekend? What are you up to this weekend? I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi. Full results not in yet but my son and I think its the best sausage we have ever had. No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood. Attached Thumbnails
Posts: 80,166

06-06-2019, 08:39 PM	#1833
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $-253802	The picture i posted was of the Kingman but I'm actually getting a Loaded Wichita on the Offroad Cart. A custom build. __________________ [/SIGPIC]
Posts: 15,515

06-09-2019, 03:49 PM	#1835
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6248777	Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil. Sent from my Pixel 3 using Tapatalk
Posts: 2,447

06-09-2019, 08:34 PM	#1838
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	I do wrap and rest, just do not wrap and cook. Go into a giant ziplock bag wrapped in towels into warm cooler for about 1-2 hours __________________
Posts: 13,669

06-10-2019, 10:18 AM	#1839
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $-253802	Yesterdays offering. Slab of ribs, 4 chicken thighs and a pork butt. Didn't get a good money muscle on the butt so I was a little disappointed but it pulled nicely. It actually got to temp after 10 hrs. I was figuring 12 hrs. I let it rest for 2 hrs. I felt like it was a to charred but my dang spray bottle would spray the spritz so I couldn't keep it from happening unless I wrapped it early. The ribs were sweat with the late heat. Chicken skin wasn't bite through but it was good. I didn't really scrap the fat off the skin because it's to much work. [IMG][/IMG] [IMG][/IMG] [IMG][/IMG] [IMG][/IMG] __________________ [/SIGPIC]
Posts: 15,515	1 0

06-14-2019, 08:06 AM	#1840
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6248777	Picked up two 9lb pork butts from sams yesterday. Will rub them up tonight then start them tomorrow and smoke overnight.
Posts: 2,447

06-14-2019, 11:10 AM	#1841
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	10-12 Chicken thighs and 2 pork tenderloins before the monsoon tomorrow evening. I have a 1/2 rib eye burger I may smoke too. __________________
Posts: 13,669

06-14-2019, 04:49 PM	#1843
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6248777	Well looks like my original plan is out thanks to all day rain Sunday so this is happening now. Sent from my Pixel 3 using Tapatalk
Posts: 2,447

06-15-2019, 11:05 AM	#1844
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6248777	Forgot to get a picture on the smoker. This is the second one before it's rest. Sent from my Pixel 3 using Tapatalk
Posts: 2,447	1 0

06-15-2019, 11:25 AM	#1845
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	nice bark __________________
Posts: 13,669