Smoking Meat?

[TRG]

MY RECIPE FOR ROTISSERIE SMOKED PORK BUTT!

Don't.

I won't... butt... oh nevermind...

 

[dfergie]

Put a 4 lb pork butt and a 4 lb ham in Ok Joe at 9:10, just pulled, sauced and wrapped, stoked fire a little...

 

[dfergie]

Off cooker at 5, (205 & 199) started pulling both at 6:15. Should have pulled ham earlier as bark was tough.

 

[navychop]

Just got word Food Lion has Boston Butts on for 99 cents a pound, limit two!

At that price, I won't quibble if it's not bone in.

Gives me a chance to redeem myself after my last cook. Remember, pulled pork in rotisserie = BAD IDEA!

 

[navychop]

My 19 hour smoke has taken almost 21 hours.

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[TRG]

I picked up some plump chicken breast at the butcher yesterday. Did an overnight marinade. Cherry and Hickory will be providing the smoke.

I will also be trying out a new toy. I picked up "Meater+" on sale a couple of months ago. Its a pretty cool Bluetooth meat thermometer for those of you that are unfamiliar with the name. I'm shooting for 165 degrees then reverse sear.

 

[navychop]

I use same probes. They don't stand up well to being hit by a meat cleaver….

 

[Bobby]

I picked up some plump chicken breast at the butcher yesterday. Did an overnight marinade. Cherry and Hickory will be providing the smoke.

I will also be trying out a new toy. I picked up "Meater+" on sale a couple of months ago. Its a pretty cool Bluetooth meat thermometer for those of you that are unfamiliar with the name. I'm shooting for 165 degrees then reverse sear.

I have some interest in the Plus. Reading reviews, there is mention of frequent bluetooth dusconnects. I see that you and navy use these. What say you, how well do they really work?

 

[TRG]

I have some interest in the Plus. Reading reviews, there is mention of frequent bluetooth dusconnects. I see that you and navy use these. What say you, how well do they really work?

This was my first cook so I don't have a lot of data points. That said I didn't have any problems and it worked really well.

The probe comes in a nice little bamboo box that acts as a charger. The app tells you to put the charger somewhere near the probe. So I did as instructed. The app mentioned that the charger acts as some kind of a booster to extend the signal range. We have mosquitos out now so I came back inside. I was a good 70 feet away from the grill at times and only lost lost signal twice. This was after the probe was exposed to heat for a while. I think heat affects range a bit. Also, when I was at the furthest point away from the charger there 5 walls between me and my grill. When I stayed closer to the charger I never had a single dropout. This 3 minute video may help you put a visual to what I just said.

 

[klang]

ThermoWorks has an alternative. I have a bunch of their equipment.

RFX™ by ThermoWorks | Next-Level Meat Monitoring

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[TRG]

ThermoWorks has an alternative. I have a bunch of their equipment.

RFX™ by ThermoWorks | Next-Level Meat Monitoring

That's quite a bit more than what I paid for my Meater+. I do like the idea of using WiFi instead of Bluetooth though. I honestly only bought mine because it was on sale and I got it super cheap. I went for years using an instant read thermometer, a timer and lots of experience.

 

[Bobby]

This was my first cook so I don't have a lot of data points. That said I didn't have any problems and it worked really well.

The probe comes in a nice little bamboo box that acts as a charger. The app tells you to put the charger somewhere near the probe. So I did as instructed. The app mentioned that the charger acts as some kind of a booster to extend the signal range. We have mosquitos out now so I came back inside. I was a good 70 feet away from the grill at times and only lost lost signal twice. This was after the probe was exposed to heat for a while. I think heat affects range a bit. Also, when I was at the furthest point away from the charger there 5 walls between me and my grill. When I stayed closer to the charger I never had a single dropout. This 3 minute video may help you put a visual to what I just said.

Thank you for that!

 

[dfergie]

A rack of St. Louis ribs and 2 small hams on the Oklahoma Joe Bronco about 15 minutes ago... Some mesquite chunks, mostly briquettes for fuel.

 

[navychop]

Big family?

 

[dfergie]

Big family?

Ribs were on sale Friday, had the hams and needed to cook, figured buying the ribs would force me to fire it up. Temps 153 in one ham, 158 in ribs. Not going to use 3-2-1 for ribs, going to wing it...

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[navychop]

Yep. Mixed feelings about 321.

 

[TRG]

Not going to use 3-2-1 for ribs, going to wing it...

I've tried it and it works. My preference however is a Carolina mop sauce. Basting every 20 minutes or so.

 

[dfergie]

I'll probably spritz/mop also.

 

[TRG]

I'll probably spritz/mop also.

There are a few good recipes linked below. I've tried them all and they are great. Two things I learned the hard way. I don't use a mop sauce if I applied a dry rub. And if you want bark then stop moping for the last hour of the cook.

5 Mop Sauce Recipes to Give Your BBQ the Edge

 

[navychop]

I've tried it and it works. My preference however is a Carolina mop sauce. Basting every 20 minutes or so.

We ARE discussing the vinegar version, right?

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