Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: NDKoze on April 14, 2014, 12:29:13 PM
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Just curious what everyone has planned for this week's Easter weekend?
I am going to go with a tried and true Boston Butt.
It will go into the brine on Tuesday (4/15), out of the brine at 10:00pm on Wednesday (4/16) and add a Yellow Mustard binder and Excalibur Smokehouse BBQ seasoning, back into the fridge for a two hour rest to let the binder and seasonings start to make their magic, then onto the smoker at midnight.
I'm gonna try this trick that many of you have started where I will ramp up the temp starting with 100 degrees (to avoid the "belch") for 30 minutes and then up to 225 until the internal temp hits 198-202 or so. It will then be foiled/toweled/coolered for a two hour rest and then pull. I am traveling 2 1/2 hours for Easter to my folks house on Friday morning. So I'll be reheating when we get there depending on which meal we'll have it for. Thus the reason for smoking this a day early.
I am taking the smoker with me because we will be smoking (between two smokers) two-three 25lb batches of Venison Pepper Stix and one 25lb batch of Venison Bacon. See Venison Bacon post in the Bacon section or via link below for more information:
http://smokinitforums.com/index.php?topic=1562.0 (http://smokinitforums.com/index.php?topic=1562.0)
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Sounds like a great plan, Gregg! I haven't decided yet, but will let you know! ;)
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Will be boiling crawfish. Maybe I can incorporate some somked sides.....
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Funny. Just thawed a ham from the pig we bought... It won't be cured and all that so was going to research the best prep for a real ham so it doesn't turn into pulled pork.
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Funny. Just thawed a ham from the pig we bought... It won't be cured and all that so was going to research the best prep for a real ham so it doesn't turn into pulled pork.
Man, I'm jealous! I really want to cure a "real" ham and smoke it! From what I've seen, though, it's a pretty long process, so you probably won't be able to do it by Easter (sorry). Doesn't mean you can't get it started, though! ;)
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I got my Easter Pork Butt in the smoker tonight at about 1:10am or so. Ran it for about 50 minutes at 100 degrees and now up to 225.
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How'd the butt turn out, Gregg? Looks great in the pics!
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Hey guys,
that's a good looking butt!
I won't have much time to brine my meat for Easter ,
I ordered a New York Bone in Shoulder as my butcher calls it. Its the shoulder and Ham together. It's a nice hunkin piece of meat. I saw one earlier and I just had to get one.
I think I will smoke it overnight on Saturday. take it over to my family and finish it up in the oven at high temps to make the skin crispy. and finish at 185 internal at most so we can still slice it. hmm that's my plan.
wasn't thinking of brining but I guess I could do a 4-6 hour brine....
I hope everyone has a nice Easter!
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Wow, Zed! Wish I could find one of those in Arkansas! I'll have to check a local butcher. That would be awesome! Sounds like you have a pretty solid plan in the works. Happy Easter to you too! :D
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The butt turned out great as they usually do. This was about an 8 pounder.
Here are a couple of pics.
All vacuum sealed and ready to take to my folks tomorrow.
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just doing some appetizers in my #2 on Sunday. no easter eggs but I am serving up SMOKED ARMADILLO EGGS!
1. JALAPENOS (de seeded) chopped up mixed with cream cheese, cheddar cheese. formed into a smalee ball and put inside an "egg" of sausage. just gonna wrap the sausage around the japs....
2. CLASSIC SCOTCH EGG
3. REUBEN EGG corned beef and sauerkraut mixed and put inside the sausage egg.
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I have tenderloins brining now, on the smoker tomorrow. They will be good for Saturday...my sister is responsible for Easter Sunday dinner. Maybe I will bring a smoked tenderloin...or maybe not.
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Gregg - butt looks great, "as usual." ;)
Steve - the tenderloins are a great choice! Too bad your sister may not get any on Sunday. :(
I'm planning on smoking a brisket Sunday. Been awhile on that! Prep tomorrow, on the table Sunday.
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Tony...I got the tenderloins from Costco - a 2 pack. When I opened them, the tenderloins were cut down the middle, so I now have 4 pieces of meat! So, I think one of them will make the trip to my sister's house tomorrow ;D
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How are you preparing the brisket, Tony?
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Walt, due to short prep time (just got a 13 1/2 lb packer from Sam's this morning), I'm going to inject with my brisket injection, rub with Baldridge Secret Seasoning, and in the fridge until early morning. I need to try your method, but need to start earlier. :-[
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I've got a split butt in the #1....should be done around 9:00 tonight.
~Martin
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I've got a split butt in the #1....should be done around 9:00 tonight.
~Martin
Nice! What's a "split butt?"
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A butt that's cut in half for more bark. ;)
~Martin
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Hmm... if it's a split bone-in butt, how do you cut/split it? Bark's my favorite part!
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Right in the middle.
I cut with a chef's knife and saw any bone with a bone saw.
I try to make each half equal size.
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It's done!!!!
9 pound 3 ouncer....split in half...done in 9 and a half hours. 8)
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We'll patiently await the pictures, Martin! ;)
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No pics this time....busy day....I'll try to take some pics next time! ;)
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good to hear everyone is doing something for Easter
all sounds like good choices. like pork tenderloin! and Brisket!. I like to inject mine as well.
The New York shoulder has been in the smoker for 8 hours. needs another 10-12.
When I picked it up at the butchers I started worrying if it will fit in my #3, and luckily it did with half an inch to spare on the sides. ::)
I only used salt on all sides , nothing else. smoking it with apple wood, it's still smoking after 8 hours.
I took a couple of pictures after the salting but my phone is dead. I will try to put up some pictures later....
the party starts tomorrow at 3, hope to be ready by then :-)
btw, I just flipped it and it was beautiful on the bottom, the top was just white.... hope that will change....
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To my surprise my ham was not green... The butcher made it an Easter ham for me already. This was a great surprise when I unwrapped it mid week from the freezer. I still brined it, rubbed it with honey and syrup and rub. Will apply some brown sugar last hour. Cherry wood. Should really just need heated up to 145F... Then give it a good carving and the rest through the slicer for leftovers all week. :-)
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To my surprise my ham was not green... The butcher made it an Easter ham for me already. This was a great surprise when I unwrapped it mid week from the freezer. I still brined it, rubbed it with honey and syrup and rub. Will apply some brown sugar last hour. Cherry wood. Should really just need heated up to 145F... Then give it a good carving and the rest through the slicer for leftovers all week. :-)
Bonus! less work for you!
I'm 16 hours in and it's looking real nice already. I just hit 147 so I wrapped it , flipping the meat once again onto the fat side.
Neighbour lady complaining she can't leave her dog outside as he is going crazy with that smell coming from my backyard all night....don't wanna eat his kibbles either .........cry me a river.. :'(...
hehe, I told her to keep him inside for another 8 hours . ;D
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Sounds like we're off to a good start! My brisket went on at 6 am (meant to start earlier, but my body said otherwise). Tried something new this time - separated the point from the flat, injected and rubbed separately, and put the point on the lower shelf, flat on the upper. 225 with hickory and oak. First time doing them separate, so we'll see!
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Happy Easter to everybody.
I took a butt out of the freezer the other day. Meant to inject and rub last night and forgot. Did it this morning and had it in the cooker by 7:30.
We are getting together with family for an early Dinner so the butt will be a late supper tonight. I should be able to rush it along and have it done tonight.
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Hey Tony, hope it goes well with the separated brisket, I have done that a few times myself but always put on top of the other to get the same thickness all around....
Rick, You'll be done no worries. just hurry the smoker up a bit. I have been known to serve supper 6 hours late ::)
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so far my progress....
almost done. this is half way through...
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We'll see, Zed. My thinking was to put the point closer to the heat source, since it's so much thicker. I'm at 190 on the flat, 8:15 in, so I'm getting close!
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Done! The flat was a little dryer than I'm used to. I didn't cut the point, but vacuum packed right away for later. The flat had a great taste, but was a little dry. I think I'll stick with my not-separating method next time. Had to try the "competition style" method. I'm not competing, so I'll stick with what works. ;)
This was smoked to 195, foil-wrapped and rested in the cooler for 1:15.
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Happy Easter everyone! This is only my fourth smoke and second try at ribs and they turned out great! I had a slab of extra meaty loin back and a slab of st Louis style. I put some mustard and Famous Dave's rib rub on Friday evening and wrapped in plastic wrap and back in the fridge. I went with about 3.5 ounces of cherry wood chips. Had some apple juice for moisture. Set the auber for 110 for 30 minutes then 225, checked after 6 hours, sauced and left on for another 30 minutes. These were hands down the best ribs I have ever eaten. The meat was over an inch thick and when I squeezed it the juice ran out. One other thing I tried was the quarter covering half the exhaust hole, seemed like the smoke lasted a little longer into the cook, thanks for that suggestion. I hope the pics reflect how moist these were, they had a great bark, very flavorful but not too tough to chew. The apple juice gave an extra hint of sweetness.
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Tony
curious... Did you monitor temps in both flat and point?
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Tony
curious... Did you monitor temps in both flat and point?
No, Rick. Meant to put the Maverick in the point, but didn't. When I took the flat out at 195, I stuck the Auber probe in the point, and it read 200. I'm probably going to cube it for burnt ends later on. The flat tasted great, but was a little dry. I'll cook them together next time (as usual).
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Hey Mike, those ribs look good enough to eat :-)
It looks like you had some real nice thick ribs without shiners. That's how they should be but sometimes butchers are too cheap to leave much meat on them.
So you didn't foil them at all, eh?
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They were delicious and really moist. No foiling at all, just didn't open it till 6 hours in. Before I got this smoker, I always wrapped in foil and cooked in the oven and got good results as far as texture but you just can't get this kind of flavor without smoking them. I did warm some up tonight for supper and they weren't as moist warmed up but still had great flavor. I appreciate all the tips and tricks everyone posts on here, they have helped me alot. Next up gonna try a pork loin.
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Hey Mike, next time you reheat ribs (uncut), put them in a crock pot on low, with about 1/4" of apple juice in the bottom. Stand them on their sides and let them warm. They'll absorb the juice, and be very tender and moist. I recently figured this little trick out, and it works fantastic!
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Great idea Tony, I will try that next time!
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I did 4 racks for the office recently like that, Mike, and they were incredible! Almost better than right out of the smoker!