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Siochain posted:So I have a pair of 5 pound bone-in pork shoulders to smoke for pulled pork. I wish I could find ones this small. I can only ever seem to find pre-marinated trash or huge 14lb ones.
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Jun 21, 2013 18:25
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bunnielab posted:I wish I could find ones this small. I can only ever seem to find pre-marinated trash or huge 14lb ones. Have you tried going up to the meat counter at the grocery store and asking them to cut you one? As long as they have some uncut ones left in the back I've never had a problem getting them to to do it, even at regular chain grocery stores.
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Jun 21, 2013 18:33
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cornface posted:Have you tried going up to the meat counter at the grocery store and asking them to cut you one? I am misunderstanding I think. What is there to cut? Like, what do you cut away? I assumed Siochain was just finding smaller ones from like small pigs or whatever.
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Jun 21, 2013 19:35
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bunnielab posted:I am misunderstanding I think. What is there to cut? Like, what do you cut away? I assumed Siochain was just finding smaller ones from like small pigs or whatever. They take the big 14lb hunk of shoulder and saw off what you ask for. I used to get 3lb cuts for crockpot stuff. I think usually they just basically cut it in half. I'm assuming they cut up the remainder and sell it as boneless.
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Jun 21, 2013 20:13
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What is a beef brisket called ? Is the common butcher term "brisket" ? Also, is an inside round of any use ?
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Jun 21, 2013 20:16
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cornface posted:They take the big 14lb hunk of shoulder and saw off what you ask for. I used to get 3lb cuts for crockpot stuff. I think usually they just basically cut it in half. Huh, I have never seen boneless shoulder before. I just assumed small pigs.
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Jun 21, 2013 21:22
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jonathan posted:What is a beef brisket called ? Is the common butcher term "brisket" ? Yes, "brisket" is the right thing to ask for. The beef is implied but you could say beef brisket too. Inside round is usually tough and good for high moisture cooking, so stews, crock pot, etc. bunnielab posted:Huh, I have never seen boneless shoulder before. I just assumed small pigs. A good butcher will debone for you and then generally they are tied like a boneless leg of lamb. Boneless shoulder works pretty well in the smoker but everyone knows bone in is always better. Saltin fucked around with this message at 22:35 on Jun 21, 2013 |
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Jun 21, 2013 22:32
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Saltin posted:Yes, "brisket" is the right thing to ask for. The beef is implied but you could say beef brisket too. Be aware that there are two sections to a brisket, the point, which is fattier and makes delicious burnt ends, and the flat, which is leaner and generally what is sliced up. A lot of places only sell the trimmed flats. The whole thing is usually called a packer brisket. If you're going to smoke it you probably want an untrimmed packer that has the point and layer of fat still on it.
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Jun 21, 2013 23:04
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sellouts posted:Check out the ceramic grill store online. Maybe their spider product is what you're looking for? Wish I'd seen that before, my plate setter just arrived today. I'll keep it in mind for when I inevitably break this one.
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Jun 21, 2013 23:11
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A few days late but some pics of my Father's Day ribs: Before:  After: (saucing is a bit sloppy because I had my wife do it cause my hands were full)  If they weren't the best ribs I've ever made, they were in the top 3. Just about perfect texture and the bark was delicious. I had aimed to make my own sauce but ended up using a commercial brand. oh well
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Jun 22, 2013 00:40
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Double post: I also got a flavor injector for Father's Day, and I mean to take it out on a test run before the 4th of July. Any secret pork butt/shoulder injections? I'm thinking apple juice, apple cider vinegar, and some of my rub but I'm open to other suggestions.
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Jun 22, 2013 00:43
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coronaball posted:Double post: I also got a flavor injector for Father's Day, and I mean to take it out on a test run before the 4th of July. Any secret pork butt/shoulder injections? I'm thinking apple juice, apple cider vinegar, and some of my rub but I'm open to other suggestions. What is the point of injecting meat you are going to shred before eating? Go get a huge rear end turkey breast and shoot that bitch full of flavor. Or maybe a pork loin to see if that helps keeping it from drying out.
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Jun 22, 2013 01:04
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coronaball posted:Double post: I also got a flavor injector for Father's Day, and I mean to take it out on a test run before the 4th of July. Any secret pork butt/shoulder injections? I'm thinking apple juice, apple cider vinegar, and some of my rub but I'm open to other suggestions. That's pretty much what I've done time and time again. It works good. You could also try adding some garlic, onion, even other flavorings like butter or Dr. Pepper. It won't affect the flavoring as much as brining or marinating, but it does help for moisture retention/flavoring a bit.
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Jun 22, 2013 09:17
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Foiling the meat, is it just to shorten the stall ? That's what I assume, but on YouTube its common to see ribs being foiled, which I figure wouldn't stall much.
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Jun 22, 2013 13:06
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jonathan posted:Foiling the meat, is it just to shorten the stall ? That's what I assume, but on YouTube its common to see ribs being foiled, which I figure wouldn't stall much. Yes, at least in the case of pork butts.
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Jun 22, 2013 13:15
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jonathan posted:Foiling the meat, is it just to shorten the stall ? That's what I assume, but on YouTube its common to see ribs being foiled, which I figure wouldn't stall much. With regard to ribs, search for the 3-2-1 method.
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Jun 22, 2013 14:02
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Smoked some chickens for midsummers celebrations (a very big thing in finland);
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Jun 22, 2013 15:41
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jonathan posted:Foiling the meat, is it just to shorten the stall ? That's what I assume, but on YouTube its common to see ribs being foiled, which I figure wouldn't stall much. Yup. Butts and briskets go so much faster when you crutch them. Generally I prefer a shallow pan with some juice instead of just foil wrapping, but the idea is the same.
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Jun 22, 2013 22:46
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Broke in the BGE with applewood smoked st louis slabs. My cameraphone is a huge piece of poo poo so you'll just have to use your imagination. I'm gonna have a problem in the future, as my wife and I are opposites when it comes to pig philosophy. I prefer a good dry rub, with "al dente" meat and no sauce. She likes ribs that have 3-5 layers of sweet bbq sauce shellacked onto them, cooked until they disintegrate in your hands   Maybe I should just do pulled pork, since we seem to agree on that.
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Jun 23, 2013 01:32
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Cook 2 racks, one her way and one your way. Bonus: leftovers. Also I find I can fake the shellacked sauce by warming the sauce beforehand, applying at the very end and turning the heat up to speed caramelization.
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Jun 23, 2013 02:50
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Digital_Jesus posted:Yup. Butts and briskets go so much faster when you crutch them. Generally I prefer a shallow pan with some juice instead of just foil wrapping, but the idea is the same. I do the same thing. Get one of those big foil pans, and then I make a few rings out of aluminum foil to set the meat on so its not sitting directly in the juices, and then cover with foil. I usually take the meat drippings/juice from that and make a BBQ sauce out of it as the meat cools and is waiting to be sliced/pulled/whatever.
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Jun 23, 2013 13:54
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I just let mine sit in the juice. HOWEVER: I have a party to go to today and as such, needed food cooked overnight. So I've now done my first ever non-crutched set of butts. Look at these beautiful sunday morning butts.  They're taking their nap now but I'll shred them in about 3 hours. Digital_Jesus fucked around with this message at 14:04 on Jun 23, 2013 |
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Jun 23, 2013 14:00
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bunnielab posted:What is the point of injecting meat you are going to shred before eating? Go get a huge rear end turkey breast and shoot that bitch full of flavor. You will definitely get flavor from the injection.. it's like a brine or a marinade. The injection gets absorbed by the meat, thus adding flavor. Plenty of BBQ competitors on the KCBS circuit inject and rub and spray.
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Jun 24, 2013 03:49
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rigeek posted:You will definitely get flavor from the injection.. it's like a brine or a marinade. The injection gets absorbed by the meat, thus adding flavor. Plenty of BBQ competitors on the KCBS circuit inject and rub and spray. I guess I assumed that any flavor you want to add can just be done during the pulling process? If marinades have been shown to not penetrate more than a few mm into meat that I would think that only the meat adjacent to the injection site is going to benefit at all.
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Jun 24, 2013 16:37
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Anything injected is going to be pressurized by the surrounding meat, though, so I wouldn't be surprised if it were to penetrate further from the injection point than a simple marinade does from the surface.
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Jun 24, 2013 17:43
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bunnielab posted:I am misunderstanding I think. What is there to cut? Like, what do you cut away? I assumed Siochain was just finding smaller ones from like small pigs or whatever. Just as an update. Mission: successful. Mostly :P Woke up at 5:00, had the shoulders on the smoker by about 5:45. Except because there were two of them, I was tight on space, so I put my AMNPS in a different spot. Where it ~just~ barely smoked. Except there was enough steam coming off the smoker that I couldn't tell the difference in the high wind we had on Saturday. Had to crutch them at 1:00, pulled at 2:45 @ 205 degrees. Let them rest for 15, then pulled as fast as I could - we had to be there for 3:30 hahah. Overall, it was delicious, and really good. It will be better next time. Question for all you AMNPS users - if you have an MES 30", where do you stick the thing? I've had good luck and...bad luck with it.
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Jun 24, 2013 18:24
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So, uh, there's going to be a pilot for a new BBQ show on Discovery Channel. Wednesday, 10EST/9PST. http://dsc.discovery.com/tv-shows/king-of-the-grill
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Jun 24, 2013 21:15
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It is about to start storming and I still have like 1.5-2 hours to go. Should I ride it out or foil them and finish in the oven?
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Jun 24, 2013 22:10
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bunnielab posted:It is about to start storming and I still have like 1.5-2 hours to go. Ride out the storm, for the gods seek to test your resolve 
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Jun 25, 2013 00:28
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bunnielab posted:Huh, I have never seen boneless shoulder before. I just assumed small pigs. You can get boneless shoulder. Small pigs are better. 100 lbs hog is about perfect, and that yields 5-6 shoulders, and 6-7 lbs hams.
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Jun 25, 2013 17:34
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bunnielab posted:It is about to start storming and I still have like 1.5-2 hours to go. magnetic posted:100 lbs hog is about perfect, and that yields 5-6 shoulders 
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Jun 25, 2013 18:19
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i like nice words
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PhotoKirk posted:So, uh, there's going to be a pilot for a new BBQ show on Discovery Channel. That poo poo is cringeworthy.
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Jun 26, 2013 01:04
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VERTiG0 posted:That poo poo is cringeworthy. Only thing that could make it worse would be to have Paula Deen as the special guest star.
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Jun 26, 2013 02:23
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PhotoKirk posted:So, uh, there's going to be a pilot for a new BBQ show on Discovery Channel. Kirk, what have you done?! Honestly, seems a little dumb, but probably more entertaining to me than any of the other shows like it (OCC, American Guns, Pawn Stars, etc...) Just make sure to look pretty for the camera.
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Jun 26, 2013 03:04
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Ugh, I'm not having any luck keeping my Amaz-n-smoker going  I was so excited to finally make my own smoked salmon but it looks like this poo poo just isn't going to work out
OBAMNA PHONE fucked around with this message at 03:28 on Jun 26, 2013 |
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Jun 26, 2013 03:19
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magnetic posted:You can get boneless shoulder. Small pigs are better. 100 lbs hog is about perfect, and that yields 5-6 shoulders, and 6-7 lbs hams. Hope you meant 5-6 lb shoulder, but I'm picturing a hog with five-to-six actual shoulders and forelegs.
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Jun 26, 2013 13:19
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Martello posted:Hope you meant 5-6 lb shoulder, but I'm picturing a hog with five-to-six actual shoulders and forelegs. On an 100 lb pig 5-6 pounds for a single shoulder sounds about right. But on larger pigs, a big shoulder can be broken into smaller 3-4 pound pieces, although 5-6 of them is probably a lofty expectation.
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Jun 26, 2013 13:25
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BraveUlysses posted:Ugh, I'm not having any luck keeping my Amaz-n-smoker going Are you lighting it with a lighter or a propane torch?
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Jun 26, 2013 17:33
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Doom Rooster posted:Kirk, what have you done?! Four words: Slow motion meat porn.
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Jun 27, 2013 00:00
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VERTiG0 posted:Are you lighting it with a lighter or a propane torch? I was using a MAPP torch in my BGE. Maybe it was airflow?
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Jun 27, 2013 00:07
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