12,000th Post In This Thread Win, if you're name is jhen....

Status
Not open for further replies.
#9,501
#9,501
My only point is BGE's are cool but there are some damn good working smokers out there for under 1k. Jus sayin.
 
#9,502
#9,502
orangeslice13 said:
A buddy of mine bought a acorn at lowes .it's a BGE knockoff. It is awesome and only 300$ I went and bought one.

IMG_20130519_185310_969.jpg
Click to expand...

Kroger has them too. Last year at teh start of fall, they had some left over and had them marked down to $200. Might be worth it 95. It lookes nice. I would have bought one if I didn't have my gas smoker.
 
#9,508
#9,508
We smoked 57 lbs of pork belly this weekend. It took 4 hours just to run it through the slicer and package it up for freezing. Dang best bacon I've had ever.
 
#9,511
#9,511
VIF said:
We smoked 57 lbs of pork belly this weekend. It took 4 hours just to run it through the slicer and package it up for freezing. Dang best bacon I've had ever.
Click to expand...

Nice! Never attempted to make my own bacon. How long do you smoke it and how do you hang it in the smoker?

I was up all night Sunday night. Did a boston butt, 2 racks of ribs, and some split breasts. I wasn't happy with the butt. It was prepackaged. It seemed too firm from the get go. it never got pull apart tender. Close, but not quite. Maybe needed another hr but I ran out of time. The chicken was great. I brined it for 6 hrs first. It really helped keep it juicy. Thr ribs were fall off the bone as usual. 5hrs in the smoker adn 2 hrs in the oven tightly wrapped in foil.
 
#9,512
#9,512
jhen713 said:
Nice! Never attempted to make my own bacon. How long do you smoke it and how do you hang it in the smoker?

I was up all night Sunday night. Did a boston butt, 2 racks of ribs, and some split breasts. I wasn't happy with the butt. It was prepackaged. It seemed too firm from the get go. it never got pull apart tender. Close, but not quite. Maybe needed another hr but I ran out of time. The chicken was great. I brined it for 6 hrs first. It really helped keep it juicy. Thr ribs were fall off the bone as usual. 5hrs in the smoker adn 2 hrs in the oven tightly wrapped in foil.
Click to expand...
190 degree internal temp for pulling. 1.25-2hrs cooking time per lb. typical is about 1.5 for me. When in a pinch late in the cooking pull it from the smoker wrap tightly in foil (and sauce if you're basting) and finish in the oven at 250. Another trick is have the butcher cut it in half to scale back cooking times.

Maybe that will help you. Helped me immensely to schedule things out.
 
#9,513
#9,513
:hi:

I finish mine off in the oven wrapped in foil as well. I Got it started a little later than I wanted. I was shooting for midnight, but it was closer to 1 before I got it in. Also opened the door a few more times than usual due to checking on the chicken. Perob lost more heat than usual. Should have bumped up the heat in the oven. I kept it at 220. Internal temp ended up being 172. It was still juicy and tasted great, just not quite as tender as I wanted.
 
#9,515
#9,515
jhen713 said:
:hi:

I finish mine off in the oven wrapped in foil as well. I Got it started a little later than I wanted. I was shooting for midnight, but it was closer to 1 before I got it in. Also opened the door a few more times than usual due to checking on the chicken. Perob lost more heat than usual. Should have bumped up the heat in the oven. I kept it at 220. Internal temp ended up being 172. It was still juicy and tasted great, just not quite as tender as I wanted.
Click to expand...
Figured you knew this stuff. I always just cook way early now and double cooler everything even up to 8 hours. It stays scalding hot and gets even more tender.
 
#9,521
#9,521
jhen713 said:
Great idea! A little more detail on this please.
Click to expand...

Wrap in plastic or foil well first. Get a soft sided cooler and toss it in there. Then place thaf in a larger hard sided cooler. Fill any excess space with a spare pillow or some blankets/towels and wait as long as you want. I've had BBQ too hot to touch up to 8 hours later doing this. I learned this on brisket from an ol timer. I let the brisket rest minimum 5 hours.
 
New posts
Status
Not open for further replies.
Advertisement





Back
Top