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Beef / Re: First run of beef ribs - success!
« Last post by old sarge on May 14, 2021, 09:59:42 PM »
 :)
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Beef / Re: First run of beef ribs - success!
« Last post by SamRothstein on May 14, 2021, 08:25:21 PM »
Your Dino ribs look great. I would definitely eat that. Keep up the good work!

Thanks! Got a thicc boi of a chuck all rubbed down and ready to go tonight. Itís a lot thicker than the last so I might start it around 11pm instead of 3am.
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Beef / Re: First run of beef ribs - success!
« Last post by OldeSmoker on May 14, 2021, 07:28:07 PM »
Your Dino ribs look great. I would definitely eat that. Keep up the good work!
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Beef / First run of beef ribs - success!
« Last post by SamRothstein on May 14, 2021, 07:23:32 PM »
Rubbed overnight with salt and pepper, smoked at 275 over 4oz of hickory from 330a-830a, pulled at 203 - probe went in like butta! Wrapped it in foil and tossed it in a towel in the cooler until 11:30 and the wife and I had a decadent lunch. I was overall happy, but will use a lot more wood next time around.

Iím actually enjoying the 3rd bone for dinner right now.  ;D
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Model 3 & 3D - The Big Brother / Re: More wood with more meat?
« Last post by mita5 on May 14, 2021, 11:52:39 AM »
Thanks!
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Pork / Re: Resting in smoker?
« Last post by mita5 on May 14, 2021, 11:52:00 AM »
Thanks!
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Pork / Re: 1st Cook and Pork Question
« Last post by OldeSmoker on May 13, 2021, 05:29:30 PM »
Hey John, welcome from the other side of Missouri. It sounds like you had a great cook with your ribs. I am also a fan of smoked pork steak and if I am understanding this correctly you want to smoke 4, two pound pork steaks at the same time. Based on your information I would approach this as if I was smoking spare ribs. 4-6 hours at 225* would give you the final temp. you are looking for.
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Pork / Re: 1st Cook and Pork Question
« Last post by Lonzinomaker on May 13, 2021, 11:33:43 AM »
I'm guessing around 2 hours.  I do meatloaf to 160 degrees and a 3 lb meatloaf takes 2.5 hours to get to 160.
If you don't have a remote therometer, I recommend the "https://www.thermoworks.com/Smoke?utm_source=google_shopping&utm_medium=organic&gclid=CjwKCAjwnPOEBhA0EiwA609RefzaL6F2k8qSfUacNTpc0WcJi4mOnPU8cApx3X-k743s5U4Ga8ogIRoCbPQQAvD_BwE" by Thermoworks.
I only do ribs by time, everything else I cook by temperature.
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Pork / 1st Cook and Pork Question
« Last post by John Farmington MO on May 13, 2021, 10:52:23 AM »
Did my 1st smoke in my #2 analog yesterday consisting of 1 full rack of StL style ribs and riblets from same.  Used 3 oz of hickory and smoked them at 225 for 4.5 hours.  Used an instant read thermometer and the toothpick method to check for doneness.  Sauced and wrapped all returning to smoker for another 45 minutes.  I had also done the dry brining and plastic wrap the night before and brought the ribs to room temp before placing them in the #2.  They turned out great and I wanted to say thanks to all the previous posters for sharing your experiences and tips!

So,my question.  Here in MO we eat pork steaks.  Basically, they are center cut slices from a Boston Butt. I prefer the thicker cut ones, about 2 lbs each.  I want to smoke four of these for Memorial Day weekend.  So, 4 steaks, 2lbs each, what are your recommendations?  Like the ribs, I will use mustard and dry rub the night before, wrap in plastic wrap and bring them to room temp the morning of the smoke.  I plan on putting them on the top two shelves and smoking at 225 with 4 ounces of cherry wood.  Any thoughts on how long it will take these to get fork tender, above 180 degrees?  Thanks!
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Pork / Re: Resting in smoker?
« Last post by OldeSmoker on May 12, 2021, 11:18:02 PM »
Welcome to the forum from SW Missouri. If you hold the meat in your smoker for an hour or longer at 140*, there is no need to wrap and hold in an ice chest. You can certainly hold it in an ice chest if you have an extended period of time before serving. Even after holding in the smoker at 140* I still like to let it rest after removing it for 20-30 minutes to make sure it stays nice and moist.
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