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...