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meat smoking Frubes - Frubes who smoke meat
- Cobey
- Trouble
- Posts: 28300
- Joined: Thu Sep 21, 2017 12:15 pm
meat smoking Frubes - Frubes who smoke meat
I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
- EnLiteEndOne
- Posts: 11612
- Joined: Thu Sep 07, 2017 8:22 am
Re: meat smoking Frubes - Frubes who smoke meat
Mix your own rub.
Google pork rub to get an idea of the base spices & ingredients; secondary spices; finally unique flavors (if you want)
Trim excess fat off (more than 1/4")
coat teh thing in rub
wrap tightly in saran wrap then tin foil
put in fridge overnight.
Smoke as directed.
Ive done 2 from Coburns in the past 6 weeks and they were excellent. Cobourns has a quality meat department, especially for pork. If it were a briscut or something I would say a meat market.
Google pork rub to get an idea of the base spices & ingredients; secondary spices; finally unique flavors (if you want)
Trim excess fat off (more than 1/4")
coat teh thing in rub
wrap tightly in saran wrap then tin foil
put in fridge overnight.
Smoke as directed.
Ive done 2 from Coburns in the past 6 weeks and they were excellent. Cobourns has a quality meat department, especially for pork. If it were a briscut or something I would say a meat market.
Lampin'
- weimy froob
- Posts: 88436
- Joined: Thu Sep 07, 2017 11:10 am
Re: meat smoking Frubes - Frubes who smoke meat
if only there was a forum for these threads.
- EnLiteEndOne
- Posts: 11612
- Joined: Thu Sep 07, 2017 8:22 am
- weimy froob
- Posts: 88436
- Joined: Thu Sep 07, 2017 11:10 am
- Cobey
- Trouble
- Posts: 28300
- Joined: Thu Sep 21, 2017 12:15 pm
Re: meat smoking Frubes - Frubes who smoke meat
Didn't think of Coborns. That's a good call...I've had nothing but good luck with their stuff.EnLiteEndOne wrote: ↑Thu Nov 29, 2018 10:57 am Mix your own rub.
Google pork rub to get an idea of the base spices & ingredients; secondary spices; finally unique flavors (if you want)
Trim excess fat off (more than 1/4")
coat teh thing in rub
wrap tightly in saran wrap then tin foil
put in fridge overnight.
Smoke as directed.
Ive done 2 from Coburns in the past 6 weeks and they were excellent. Cobourns has a quality meat department, especially for pork. If it were a briscut or something I would say a meat market.
Follow up question, I have read mixed things about whether you smoke in tin foil or not. Thoughts on that?
- Cobey
- Trouble
- Posts: 28300
- Joined: Thu Sep 21, 2017 12:15 pm
Re: meat smoking Frubes - Frubes who smoke meat
God fucking damn it Abe. I wanted replies, not abyss.
- weimy froob
- Posts: 88436
- Joined: Thu Sep 07, 2017 11:10 am
- weimy froob
- Posts: 88436
- Joined: Thu Sep 07, 2017 11:10 am
Re: meat smoking Frubes - Frubes who smoke meat
put that one on a tee for you, didn't i?Abe Froman wrote: ↑Thu Nov 29, 2018 11:06 amweimy froob wrote: ↑Thu Nov 29, 2018 11:04 amthere's some dedicated smokers here. you'll get serious replies only in this forum.
- EnLiteEndOne
- Posts: 11612
- Joined: Thu Sep 07, 2017 8:22 am
Re: meat smoking Frubes - Frubes who smoke meat
Cobey wrote: ↑Thu Nov 29, 2018 11:02 amDidn't think of Coborns. That's a good call...I've had nothing but good luck with their stuff.EnLiteEndOne wrote: ↑Thu Nov 29, 2018 10:57 am Mix your own rub.
Google pork rub to get an idea of the base spices & ingredients; secondary spices; finally unique flavors (if you want)
Trim excess fat off (more than 1/4")
coat teh thing in rub
wrap tightly in saran wrap then tin foil
put in fridge overnight.
Smoke as directed.
Ive done 2 from Coburns in the past 6 weeks and they were excellent. Cobourns has a quality meat department, especially for pork. If it were a briscut or something I would say a meat market.
Follow up question, I have read mixed things about whether you smoke in tin foil or not. Thoughts on that?
Dont smoke in tinfoil. Just wrap it and chill overnight so the rub can marinate better. The salts used in your rub will open the meat up and allow the other flavors to penetrate (no homo) better.
Smoke uncovered
Lampin'
- Cobey
- Trouble
- Posts: 28300
- Joined: Thu Sep 21, 2017 12:15 pm
Re: meat smoking Frubes - Frubes who smoke meat
Copy that. I was thinking the same thing, just wanted to verifyEnLiteEndOne wrote: ↑Thu Nov 29, 2018 11:09 amCobey wrote: ↑Thu Nov 29, 2018 11:02 amDidn't think of Coborns. That's a good call...I've had nothing but good luck with their stuff.EnLiteEndOne wrote: ↑Thu Nov 29, 2018 10:57 am Mix your own rub.
Google pork rub to get an idea of the base spices & ingredients; secondary spices; finally unique flavors (if you want)
Trim excess fat off (more than 1/4")
coat teh thing in rub
wrap tightly in saran wrap then tin foil
put in fridge overnight.
Smoke as directed.
Ive done 2 from Coburns in the past 6 weeks and they were excellent. Cobourns has a quality meat department, especially for pork. If it were a briscut or something I would say a meat market.
Follow up question, I have read mixed things about whether you smoke in tin foil or not. Thoughts on that?
Dont smoke in tinfoil. Just wrap it and chill overnight so the rub can marinate better. The salts used in your rub will open the meat up and allow the other flavors to penetrate (no homo) better.
Smoke uncovered
- EnLiteEndOne
- Posts: 11612
- Joined: Thu Sep 07, 2017 8:22 am
Re: meat smoking Frubes - Frubes who smoke meat
I used this cat's recipe as a guide for my rub. he also explains the different levels (base ingredients, secondary, etc) pretty well. don't worry too much about precise measurements and don't be afraid to make too much. You can always jar some up for next timeCobey wrote: ↑Thu Nov 29, 2018 11:12 amCopy that. I was thinking the same thing, just wanted to verifyEnLiteEndOne wrote: ↑Thu Nov 29, 2018 11:09 am
Dont smoke in tinfoil. Just wrap it and chill overnight so the rub can marinate better. The salts used in your rub will open the meat up and allow the other flavors to penetrate (no homo) better.
Smoke uncovered
https://jesspryles.com/recipe/pork-rub-recipe/
Lampin'
- Self High-Five
- Posts: 5475
- Joined: Tue Sep 12, 2017 8:15 am
Re: meat smoking Frubes - Frubes who smoke meat
Make your own rub. I have a couple. One that's mild & sweet and the other is heat & sweet. If you want them, I'll share them.Cobey wrote: ↑Thu Nov 29, 2018 10:51 am I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
I brine mine for 12 hours and inject apple bourbon into it.
Cooking time is more around 1 1/2 hours a pound, up to 2 hours a pound. Usually you'll get a meat stall (some homo) around 155 - 165 internal temp. I cook mine to internal temp around 200.
Edit: I also use a mixture of apple and cherry blend to smoke. I mix my own, 75/25 apple/cherry.
"Lisa, if the Bible has taught us nothing else, and it hasn't, it's that girls should stick to girls sports, such as hot oil wrestling and foxy boxing and such and such." - Homer Simpson
- Cobey
- Trouble
- Posts: 28300
- Joined: Thu Sep 21, 2017 12:15 pm
Re: meat smoking Frubes - Frubes who smoke meat
Self High-Five wrote: ↑Thu Nov 29, 2018 1:08 pmMake your own rub. I have a couple. One that's mild & sweet and the other is heat & sweet. If you want them, I'll share them.Cobey wrote: ↑Thu Nov 29, 2018 10:51 am I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
I brine mine for 12 hours and inject apple bourbon into it.
Cooking time is more around 1 1/2 hours a pound, up to 2 hours a pound. Usually you'll get a meat stall (some homo) around 155 - 165 internal temp. I cook mine to internal temp around 200.
Edit: I also use a mixture of apple and cherry blend to smoke. I mix my own, 75/25 apple/cherry.
I did a 50/50 Hickory/Apple blend when I tried it out with ribs last weekend.
What I'm reading seems to say that the rub base is basically equal parts salt, brown sugar, pepper and paprika.
And typical optional ingredients being garlic powder, onion powder, mustard powder and chili powder.
Am I in the ball park at least? I'm gonna experiment to find what I like, but I'd like a good base to work off of.
- Self High-Five
- Posts: 5475
- Joined: Tue Sep 12, 2017 8:15 am
Re: meat smoking Frubes - Frubes who smoke meat
Correct on the basic parts. I use smoked paprika and cayenne instead of chili powder and paprika. Toss in the powder mustard, garlic and onion powder.Cobey wrote: ↑Thu Nov 29, 2018 1:22 pmSelf High-Five wrote: ↑Thu Nov 29, 2018 1:08 pmMake your own rub. I have a couple. One that's mild & sweet and the other is heat & sweet. If you want them, I'll share them.Cobey wrote: ↑Thu Nov 29, 2018 10:51 am I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
I brine mine for 12 hours and inject apple bourbon into it.
Cooking time is more around 1 1/2 hours a pound, up to 2 hours a pound. Usually you'll get a meat stall (some homo) around 155 - 165 internal temp. I cook mine to internal temp around 200.
Edit: I also use a mixture of apple and cherry blend to smoke. I mix my own, 75/25 apple/cherry.
I did a 50/50 Hickory/Apple blend when I tried it out with ribs last weekend.
What I'm reading seems to say that the rub base is basically equal parts salt, brown sugar, pepper and paprika.
And typical optional ingredients being garlic powder, onion powder, mustard powder and chili powder.
Am I in the ball park at least? I'm gonna experiment to find what I like, but I'd like a good base to work off of.
When I smoke ribs, I use hickory, maple & cherry blend. Hickory and apple is a good blend. After smoking, wrap it and place it in a cooler for an hour before pulling.
I'm actually smoking a pork butt this weekend.
"Lisa, if the Bible has taught us nothing else, and it hasn't, it's that girls should stick to girls sports, such as hot oil wrestling and foxy boxing and such and such." - Homer Simpson
- Self High-Five
- Posts: 5475
- Joined: Tue Sep 12, 2017 8:15 am
Re: meat smoking Frubes - Frubes who smoke meat
How did it turn out?Cobey wrote: ↑Thu Nov 29, 2018 10:51 am I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
"Lisa, if the Bible has taught us nothing else, and it hasn't, it's that girls should stick to girls sports, such as hot oil wrestling and foxy boxing and such and such." - Homer Simpson
- Cobey
- Trouble
- Posts: 28300
- Joined: Thu Sep 21, 2017 12:15 pm
Re: meat smoking Frubes - Frubes who smoke meat
Picked up a 10 pounder at Coborn's the night before. Hardly any fat to speak of, nothing that really needed trimming. I thought I did a decent enough job with the cook, but may have kept it on a touch too long, if I'm nit-picking. I was reading +200 in some spots, and 185ish toward the middle at about hour 10 or so, I think I gave it another hour after that, and pulled it there. I like my pork to be on the dry side though, so I can't complain.Self High-Five wrote: ↑Mon Dec 03, 2018 2:20 pmHow did it turn out?Cobey wrote: ↑Thu Nov 29, 2018 10:51 am I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
My next investment is a better thermometer, so I can check on it without opening the smoker.
For the rub, I did 1 cup salt, pepper, paprika and dark brown sugar, 1/4 cup garlic powder, onion powder, chili powder and cayenne pepper. Nice and spicy, which I like. Probably could throw a bit more of the brown sugar in though. Definitely room to improve, but I have 10 lbs of meat to get through first.
- Self High-Five
- Posts: 5475
- Joined: Tue Sep 12, 2017 8:15 am
Re: meat smoking Frubes - Frubes who smoke meat
definitely need a good thermometer. I did a 5 pounder on Saturday (gone as of this morning). At 10 hours, it was still at 185. I wrapped it in foil and increased the temp to 250. In an hour I got it to 205 IT.Cobey wrote: ↑Mon Dec 03, 2018 2:28 pmPicked up a 10 pounder at Coborn's the night before. Hardly any fat to speak of, nothing that really needed trimming. I thought I did a decent enough job with the cook, but may have kept it on a touch too long, if I'm nit-picking. I was reading +200 in some spots, and 185ish toward the middle at about hour 10 or so, I think I gave it another hour after that, and pulled it there. I like my pork to be on the dry side though, so I can't complain.Self High-Five wrote: ↑Mon Dec 03, 2018 2:20 pmHow did it turn out?Cobey wrote: ↑Thu Nov 29, 2018 10:51 am I'm gonna take a crack at a pork shoulder/boston butt in my new electric smoker, probably tomorrow, but maybe Saturday depending on when I can find one.
Any tips from the experienced? I've googled a bit, so I think I have my head wrapped around the basic idea behind what I'm doing.
And before any of you assholes suggest moving to smoked meat chat, there's about 5 posts there in total, so fuck right off.
Some questions I have to start:
Store-bought rub or mix up my own?
How long to let the meat sit in the rub/mustard coating?
How accurate is 1 hour/lb at approx. 225?
Recommendations for where to find the meat? I was gonna try to swing by Von Hanson's or a butcher shop in Rogers tonight, but open to suggestions. Not looking to drive very far for meat though.
My next investment is a better thermometer, so I can check on it without opening the smoker.
For the rub, I did 1 cup salt, pepper, paprika and dark brown sugar, 1/4 cup garlic powder, onion powder, chili powder and cayenne pepper. Nice and spicy, which I like. Probably could throw a bit more of the brown sugar in though. Definitely room to improve, but I have 10 lbs of meat to get through first.
"Lisa, if the Bible has taught us nothing else, and it hasn't, it's that girls should stick to girls sports, such as hot oil wrestling and foxy boxing and such and such." - Homer Simpson
-
- Posts: 1067
- Joined: Thu Sep 07, 2017 8:04 am
Re: meat smoking Frubes - Frubes who smoke meat
Abe Froman wrote: ↑Thu Nov 29, 2018 11:06 amweimy froob wrote: ↑Thu Nov 29, 2018 11:04 amthere's some dedicated smokers here. you'll get serious replies only in this forum.
-
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- Joined: Tue Nov 21, 2017 4:39 pm
Re: meat smoking Frubes - Frubes who smoke meat
Mustard powder is highly recommended for pork butt rub.