Smoking Meat?

[Ronnie-]

Upon reflection I think unloading the Oklahoma Joe by myself could be why I have Sciatica now... Now that it's cooling off I need to fire it up. (something about 100's and high 90's the last few months made it take a back burner)

I doubt that’s it.

I used to run five miles a morning carrying mine.

Maybe you just aren’t tough sir. Idk.

I’m not saying it, but some people may be?

 

[primestar31]

Anybody ever try this? Smoking your own tuna, right in the can:


View: https://imgur.com/a/yJC1D

 

[navychop]

Why?

 

[primestar31]

Why?

Have you ever bought smoked tuna? It's GREAT! But it's not easy to find, and it's pricey.

 

[dfergie]

Cooked a 4 lb pork butt 4 hours in the Oklahoma Joe Bronco between 225 and 250F.
Internal temps 162 & 165, brought in, sliced and shredded in food processor.
Crisped in air fryer at 450 for 2 minutes.
Had pretty good bark so didn't add any BBQ sauce to, has good flavor and makes good sandwiches.
Dogs give it 2 paws up...

 

[dfergie]

Almost forgot, used mesquite chunks and a couple small pecan branches on top of briquets.
Salt, pepper, onion and garlic powder, a little bit of slap ya' mama and smoke flavoring for the rub.
I have it's twin I was going to make sausage out of, might apply rub and cook it tomorrow a. little lower and slower.

 

[navychop]

I cook until 199 interior temp, or more, generally around 19 hours. Generally use applewood. But I have a bunch of maple from trimming, so that’s a thought.

Surprised you crisp it.

 

[dfergie]

It just gave it a hint of a crust, kind of added to flavor I think...

 

[dfergie]

Cooked a 4 lb pork butt about 4 hours in the Oklahoma Joe Bronco between 250F and 270 (choked off till dropped).
Used mesquite chunks and some small pecan branches mixed in with briquets.
Salt, pepper, onion and garlic powder, a little bit of slap ya' mama, green chile powder and smoke flavoring for the rub.
Added BBQ sauce and wrapped at 160F. (temp started dropping, added more briquets) and finished off as temps came back up.
Internal temps 162 & 165, brought in, sliced and shredded in food processor.
Crisped in air fryer at 450 for 3 minutes, mixed up and repeated 3 times.

 

[dfergie]

Final product

 

[navychop]

Brioche buns?

 

[dfergie]

Brioche buns?

Butter bread... (that or a hot dog bun)

 

[dfergie]

Oklahoma Joe Bronco
Mesquite & Pecan
5.25 lb Pork Butt
Salt, Pepper, Garlic & Onion Power lightly
In smoker at 10:30, currently at 162F & 161F internal
240 smoker temp
Sprayed with apple cider vineger once
Current outside temp my thermometer says 104F, station nearby says 106F

 

[dfergie]

Letting it rest, I choked it off to lower temps for awhile where it would get more smoke.
Thin coat of Sweet Bay Rays about an hour or so ago along with spritz of apple cider vinegar.
Cooled off outside to 104F.

 

[navychop]

About 12 hours in to an about 19 hour cook. 210. Lump, pecan and apple. Snaked it overnight.

Currently 169 internally, coming out of the plateau.

Trying an experiment. SWMBO insisted. It’s a Max Miller idea, modified. Coat in Lawrey’s and then a thin coat of molasses. After four hours, wash it all off. Shooting for internal 203. Might up the smoker temps to 225 after it hits the 90s internally.

Kamado Joe 3 series, not Big Joe. Also using FireBoard to control temps, and MEATER for meat internal temperature. And the SLO-roller.

I’m planning on foil wrapping it later, maybe when it hits 180ish. The recipe says apple cider. I was thinking of diluted apple juice. SWMBO wants us to use up some hard apple cider.

Anyone tried hard cider? Good / bad idea?

Really, it’s hard to screw up pork butt.

 

[navychop]

BTW, 8 lbs. and it’s on our diet. Just no rice or potatoes with it.