Turn Off Ads?
Page 6 of 6 FirstFirst ... 23456
Results 76 to 87 of 87

Thread: Smoking Meat

  1. #76
    * Bat Votto Second * goreds2's Avatar
    Join Date
    Jul 2006
    Location
    OH H - EYE OH
    Posts
    3,575

    Re: Smoking Meat

    Quote Originally Posted by goreds2 View Post
    Will be smoking a $45 prime rib today. No pressure !
    Turned out great. Cooked it fat side up so the juices would flow down. Crazy good.

    Name:  C5E132AC-2DF2-46E2-867A-6857ABBE11C5.jpg
Views: 156
Size:  304.5 KB
    * Attended the 1990 and 2010 Reds Division clinchers *

    Go 76ers, Go Steelers and Go Bucks

  2. Likes:

    Boss-Hog (06-07-2021),Revering4Blue (06-03-2021),RiverRat13 (06-06-2021),WVRed (06-03-2021)


  3. Turn Off Ads?
  4. #77
    * Bat Votto Second * goreds2's Avatar
    Join Date
    Jul 2006
    Location
    OH H - EYE OH
    Posts
    3,575

    Re: Smoking Meat

    Plan on putting country ribs in the smoker while watching the Reds game tonight at the campground.
    * Attended the 1990 and 2010 Reds Division clinchers *

    Go 76ers, Go Steelers and Go Bucks

  5. #78
    Member VR's Avatar
    Join Date
    Apr 2000
    Location
    Vancouver, Wa
    Posts
    8,877

    Re: Smoking Meat

    I've been using my traeger for 10 years. Absolutely love it.

    My go to lately has been pork belly burnt ends. Pure meat candy that is always the hit of any party I bring it to. Very inexpensive as well.
    Baseball is like church. Many attend, few understand

  6. Likes:

    goreds2 (07-04-2021)

  7. #79
    * Bat Votto Second * goreds2's Avatar
    Join Date
    Jul 2006
    Location
    OH H - EYE OH
    Posts
    3,575

    Re: Smoking Meat

    Plan on putting a pork butt in the smoker today. I have never did one of these before. My first butt!
    * Attended the 1990 and 2010 Reds Division clinchers *

    Go 76ers, Go Steelers and Go Bucks

  8. #80
    TyrannoSuarez Wrecks WrongVerb's Avatar
    Join Date
    May 2000
    Location
    Woodbridge, VA
    Posts
    16,214

    Re: Smoking Meat

    Quote Originally Posted by goreds2 View Post
    Plan on putting a pork butt in the smoker today. I have never did one of these before. My first butt!
    Gratitude + Forgiveness = Happiness
    "I believe in the Church of Baseball" -- Annie Savoy (Bull Durham)
    "Not knowing what something is, is not evidence that you know what that thing is" -- NdGT

  9. Likes:

    goreds2 (10-20-2021)

  10. #81
    * Bat Votto Second * goreds2's Avatar
    Join Date
    Jul 2006
    Location
    OH H - EYE OH
    Posts
    3,575

    Re: Smoking Meat

    Quote Originally Posted by goreds2 View Post
    Plan on putting a pork butt in the smoker today. I have never did one of these before. My first butt!
    It turned out great. Low and slow is the key.
    * Attended the 1990 and 2010 Reds Division clinchers *

    Go 76ers, Go Steelers and Go Bucks

  11. Likes:

    BillDoran (10-20-2021),Boss-Hog (10-20-2021),cumberlandreds (10-21-2021),Revering4Blue (10-20-2021),RiverRat13 (10-20-2021),WrongVerb (10-20-2021)

  12. #82
    Be the ball Roy Tucker's Avatar
    Join Date
    May 2001
    Location
    Mason, OH
    Posts
    16,414

    Re: Smoking Meat

    Quote Originally Posted by goreds2 View Post
    It turned out great. Low and slow is the key.
    Let me know if you need any help getting it eaten

    Yeah, low and slow is the key. I do mine 12-14 hours. A daylong process.
    You are standing at the end of a road before a small brick building. Around you is a forest. A small stream flows out of the building and down a gully.

  13. Likes:

    goreds2 (10-20-2021),Revering4Blue (10-20-2021)

  14. #83
    Member
    Join Date
    May 2003
    Location
    MP-46
    Posts
    627

    Re: Smoking Meat

    How far did you take it, temp-wise? I like to take mine to 190-195, and let carryover do the rest. I believe this puts me on the higher end of the spectrum (super fall-apart tender to the point that some purists would call it "mushy"), but not so far done that it can't be frozen and re-heated in batches without drying out. A friend of mine likes his butt slice-able moreso than pull-able, and says 180-185 is his max. And I've read some folks like to go to 210 (even with carryover, I'll never get much above 200, so that sounds like insanity to me). I'm always curious about people's preferences.

  15. Likes:

    goreds2 (10-20-2021)

  16. #84
    * Bat Votto Second * goreds2's Avatar
    Join Date
    Jul 2006
    Location
    OH H - EYE OH
    Posts
    3,575

    Re: Smoking Meat

    Quote Originally Posted by FlightRick View Post
    How far did you take it, temp-wise? I like to take mine to 190-195, and let carryover do the rest. I believe this puts me on the higher end of the spectrum (super fall-apart tender to the point that some purists would call it "mushy"), but not so far done that it can't be frozen and re-heated in batches without drying out. A friend of mine likes his butt slice-able moreso than pull-able, and says 180-185 is his max. And I've read some folks like to go to 210 (even with carryover, I'll never get much above 200, so that sounds like insanity to me). I'm always curious about people's preferences.
    180 to 190 for me.

    Edit: I would say 180 to 200 instead of 180 to 190.
    Last edited by goreds2; 10-20-2021 at 02:18 PM. Reason: Add edit comment
    * Attended the 1990 and 2010 Reds Division clinchers *

    Go 76ers, Go Steelers and Go Bucks

  17. #85
    Kentuckian At Heart WVRed's Avatar
    Join Date
    Apr 2000
    Location
    Mid Ohio Valley
    Posts
    8,546

    Re: Smoking Meat

    Quote Originally Posted by FlightRick View Post
    How far did you take it, temp-wise? I like to take mine to 190-195, and let carryover do the rest. I believe this puts me on the higher end of the spectrum (super fall-apart tender to the point that some purists would call it "mushy"), but not so far done that it can't be frozen and re-heated in batches without drying out. A friend of mine likes his butt slice-able moreso than pull-able, and says 180-185 is his max. And I've read some folks like to go to 210 (even with carryover, I'll never get much above 200, so that sounds like insanity to me). I'm always curious about people's preferences.
    203 or until the pop up timer aka bone comes out clean.
    Quote Originally Posted by savafan View Post
    I've read books about sparkling vampires who walk around in the daylight that were written better than a John Fay article.

  18. Likes:

    goreds2 (10-20-2021)

  19. #86
    Member
    Join Date
    May 2003
    Location
    MP-46
    Posts
    627

    Re: Smoking Meat

    It slipped my mind, but I do sometimes aim lower than 195... most commonly, I'll do that when I've got a hankering for Cuban style pork for sammiches, which you do want to hold together when sliced. I've also got a delicious apple cider braised recipe that, too, works best at 180-185. But most of the time, I'm doing pulled pork and carnitas, and so I'll take it a bit further.

    It helps that I'm generally cooking for two, so I break down the whole pork shoulder into manageable sized roasts that allow me options (and also, no all-day commitment). I can do a 2 lb roast with the apples, it cooks quicker, and out in the freezer, 2-3 more roasts that I can do different things with when I so desire.

  20. Likes:

    goreds2 (10-20-2021)

  21. #87
    Member 919191's Avatar
    Join Date
    Apr 2000
    Location
    the corner bar
    Posts
    3,937

    Re: Smoking Meat

    i aim for 195. Once in a while I cheat and after about 8 hours I put it in the oven. I can't tell the difference between that and having it on the smoker the whole time.
    I've been to dinner at Jimmy Buffet's house, and I've eaten it at a homeless shelter. And there's great joy and harrowing terror to be found in both places.
    -Todd Snider


Turn Off Ads?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Board Moderators may, at their discretion and judgment, delete and/or edit any messages that violate any of the following guidelines: 1. Explicit references to alleged illegal or unlawful acts. 2. Graphic sexual descriptions. 3. Racial or ethnic slurs. 4. Use of edgy language (including masked profanity). 5. Direct personal attacks, flames, fights, trolling, baiting, name-calling, general nuisance, excessive player criticism or anything along those lines. 6. Posting spam. 7. Each person may have only one user account. It is fine to be critical here - that's what this board is for. But let's not beat a subject or a player to death, please.

Thank you, and most importantly, enjoy yourselves!


RedsZone.com is a privately owned website and is not affiliated with the Cincinnati Reds or Major League Baseball


Contact us: Boss | GIK | cumberlandreds | Gallen5862 | Kinsm | Plus Plus | Powel Crosley | RedlegJake | The Operator