Publix has pork butt for $1.99/lb so I bought one (cheapest I've seen in awhile). I've applied a dry rub of curry powder and pepper and have it refrigerating overnight. Will stick it in the smoker tomorrow. I'm just experimenting. I really like curry powder and am interested to see what it does to a pork butt.
Quoted from pinmister:So I ended up selling my new Traeger pellet smoker on craigslist and decided to just purchase my BBQ from an award winning local restaurant instead. I could not produce nearly the same quality and the only thing that I was satisfied with was chicken, chicken wings, and pulled pork(found I get similar results in oven).
I thought I would share what my all time favorite BBQ is... and that is a pulled pork sandwich topped with apple coleslaw, pickled red onions, and then topped with a Carolina mustard BBQ sauce. This sandwich is a dream for me-so good! They also make fantastic ribs and burnt ends.
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Man, I don't downvote, but was close with this post. I hear ya with the pellet oven. May I suggest a simple Weber Smoky Mountain Smoker. Cheapest, best smoker you can get. You'll be making your own super good BBQ in no time.
Quoted from RyanStl:Man, I don't downvote, but was close with this post. I hear ya with the pellet oven. May I suggest a simple Weber Smoky Mountain Smoker. Cheapest, best smoker you can get. You'll be making your own super good BBQ in no time.
Sometimes I just kinda like sitting on my back porch, having a beer and running the smoker without anything actually in it.
Quoted from mcluvin:Sometimes I just kinda like sitting on my back porch, having a beer and running the smoker without anything actually in it.
That's totally cool, but you didn't just check out of the BBQ game like pinmister. When I have my BGE running it's set and forget too, except for the spritzing.
Edited: Also, with the low oxygen environment the BGE does not give as much smoke flavor as other smokers that you have to add charcoal and wood to while burning. It's better with adding lots of big chunks and running turbo, so more Oxygen runs through, but you don't get the smoke of a stick burner.
Doing two packer briskets today. Took over two hours to prep them. I’m getting better at separating the point and flat without bunching up either one. Removed a gallon and a half of fat. To me, the prep is as important as the smoke….
Can’t wait for brisket and burnt ends. To me, burnt ends are the best part.
DBF1285D-7B66-4B25-A927-C1F70DE50486 (resized).jpeg88770D5A-B1E5-44DA-8C53-1B1C53FE5197 (resized).jpeg081BC8AE-DD01-414B-BEA7-7ED95266F57B (resized).jpegB7CE2D12-A8BC-4515-A5D9-13B5ADC6C892 (resized).jpegQuoted from PinJim:Doing two packer briskets today. Took over two hours to prep them. I’m getting better at separating the point and flat without bunching up either one. Removed a gallon and a half of fat. To me, the prep is as important as the smoke….
Can’t wait for brisket and burnt ends. To me, burnt ends are the best part.[quoted image][quoted image][quoted image][quoted image]
Oh.. gotta see the end game results. Burnt ends and all. Yummy!!
Quoted from RyanStl:That's totally cool, but you didn't just check out of the BBQ game like pinmister. When I have my BGE running it's set and forget too, except for the spritzing.
My point is that I just enjoy the experience, even if it doesn't turn out as good as the local restaurant. It's relaxing for me. But hey, different strokes for different folks right?
Quoted from romulusx:I don’t consider grilling and smoking work at all.And I love it when my wife and kids go crazy for something I’ve cooked.
The SMELL of a long smoke with good wood is one of the best parts. Heightens the...
Well here’s my qview. I didn’t get a ton of pictures of the cut up brisket, but…..it’s excellent. Same with the burnt ends. Yummmm…
First pic is the flat, second is the point, third is the point after making it into burnt ends.
494CE4FD-2967-4ED4-824E-C6E32CF81C75 (resized).jpeg4CCBCA80-5442-4C22-AE19-0F64328EA930 (resized).jpeg009ABC0F-DC33-4258-B063-900F8FAFA1C1 (resized).jpegQuoted from romulusx:I don’t consider grilling and smoking work at all.And I love it when my wife and kids go crazy for something I’ve cooked.
I dunno. I was up at 5:00 am today and trimmed brisket for two hours. Then another 30 minutes prepping the smoker, and all day tending to it. Then processing and clean up. All told 15 hours where I was tied up at home. Don’t get me wrong, it’s a labor of love, but I guess I’m getting old, because anymore it’s work.
But at $1.99 a pound for brisket, it’s economical….
Quoted from vid1900:Of course I was up all night drinking, so I take a tiny cat-nap; and MurderHornet wakes me up barking when my guests arrive 3.5 hours latter.
The ribs are so overcooked that they are completely fall-apart tender.
Not a rack of ribs anymore....
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I take them from the foil, slather them with more spicy blackberry BBQ sauce, and pull them the moment the sauce jells
I clop them on a serving plate, throwing away any bones that have no meat at all on them, lol
Guests totally love them..."OMG, these are the most tender ribs I've ever had in my life!!!!!" .
Vid....
That is like the scene from Christmas vacation when they are all gnawing on turkey bones and all you can hear is the clatter of flatware and bones hitting the plate !
Quoted from PinJim:I dunno. I was up at 5:00 am today and trimmed brisket for two hours. Then another 30 minutes prepping the smoker, and all day tending to it. Then processing and clean up. All told 15 hours where I was tied up at home. Don’t get me wrong, it’s a labor of love, but I guess I’m getting old, because anymore it’s work.
But at $1.99 a pound for brisket, it’s economical….
It's 4.99 a pound where I live 
How does your propane smoker work to make smoke for the meat?
Quoted from hawkeyexx:It's 4.99 a pound where I live
How does your propane smoker work to make smoke for the meat?
The factory setup is a “chip tray” above the burner. I put fist sized chunks of wood on it and the simply smolder. I add more wood every 30 to 60 minutes for the first few hours of the cook and then stop adding it for the remainder.
EE9193A9-96F3-41A6-A4CB-B5113CC6950B (resized).jpeg
I also did a “mailbox mod” to my smoker. However, it doesn’t work great. The typical smoker sucks air through the mailbox via convection. On mine, it actually pushes air out of the smoker and through the mailbox. Thus I use a small fan to push the smoke into the smoker. Annoying. I actually think I’ve outgrown this smoker. Damn it’s seen a lot of use!
2045BBA6-EE24-44EE-9AE1-0A44022C83F7 (resized).jpegF9BF96D5-D3F5-4245-AB5F-2D999AD595C3 (resized).jpeg9EC1846C-EFF3-4C17-BD65-03B0D1222D56 (resized).jpeg
PinJim that's just too much tech for smoking imo. I'm back to basics. I make a huge pork shoulder for our luau yesterday. I just used hickory splits for the entire cook. Started at 5AM with the shoulder cut in two and packed with rub the evening before. My spritz around four hours in was apple cider vinegar and peach juice. Wrapped at last couple hours and rested for an hour. Super tender, shredded beautifully with just a pair of forks. Best one I ever made and my guests loved it.
What a set up. Thanks for posting. I want Mill scale or Fat Stack smoker but it's not in my budget right. My wife I can buy one when we move in 2 years.
Holy cow, at 800lbs for the "small" one, how do you move the dam thing around. I couldn't get that to my back yard without some ingenuity.
Quoted from PinJim:I also did a “mailbox mod” to my smoker. However, it doesn’t work great. The typical smoker sucks air through the mailbox via convection. On mine, it actually pushes air out of the smoker and through the mailbox.
I made a similar contraption for cold smoking, but found to work, it needed a piece of pipe out the top, to act like a chimney
once the pipe was added, smoke came out the top of the smoker like it should
Quoted from hawkeyexx:I want Mill scale or Fat Stack smoker but it's not in my budget right. My wife I can buy one when we move in 2 years.
I was just looking at the mill scale 94 gallon this week as well, It looks like a bit much for me. Just the shipping to the Midwest is around $1200. 
I don’t really even have a good space to have one, sure looks sweet though!
Quoted from golfingdad1:Vid....
That is like the scene from Christmas vacation when they are all gnawing on turkey bones and all you can hear is the clatter of flatware and bones hitting the plate !
Yeah, it was a friggin disaster.
I'm glad it was tightly wrapped in foil to stay moist; otherwise it would have been incinerated
giphy (resized).pngQuoted from hawkeyexx:It's 4.99 a pound where I live
How does your propane smoker work to make smoke for the meat?
USDA Choice brisket is $3.99 here at Costco (not on sale). Doing a couple more today.
Quoted from RVH:Just started some St. Louis ribs and spicy Hmong sausage.
[quoted image]
MMMMMMMmm... Looks good.
Your the same guy that did Hmong sausage the last time. Do you just buy it from the local Hmong store or made it yourself? That stuff is so good.
A pack here in California costs around $16 pre-covid. How much does a pack cost for you?
Lastly, are you smoking the sausage or just grilling?
If smoking, does it make the Hmong sausage that much better? Which wood do you use?
Quoted from zermeno68:MMMMMMMmm... Looks good.
Your the same guy that did Hmong sausage the last time. Do you just buy it from the local Hmong store or made it yourself? That stuff is so good.
A pack here in California costs around $16 pre-covid. How much does a pack cost for you?
Lastly, are you smoking the sausage or just grilling?
If smoking, does it make the Hmong sausage that much better? Which wood do you use?
I buy it, looks like about $5 a pound.
It’s very corse ground.
I Bbq it at 270F for about 90 minutes that renders the large fat pieces down to melt in yer mouth and gets the casing crispy enough.
I used Jealous Devil charcoal with some apple and cherry wood today.
I’m Cutting these up and putting them in pasta for my meal prep lunches this week.
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Brisket 1 trimmed and rubbed (3lbs of meat trim will be ground into burger patties tonight for the freezer, fat will be smoked with the brisket and then filtered to be saved for cooking). Went lighter on the pepper this time as the first one I did following a youtube video was pepper-tastic, but too much for us.
Brisket 2 next, then both into the smoker by 7pm.
(next time I'll check the pic for focus!)
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EDIT: Both briskets in the smoker about 45 minutes ago for the ride to flavortown.
2022_07_30_brisket_packed_and_ready (resized).jpg
And we ate the smaller one tonight. The point was ridiculously good. The fat was broken down and had taken on a smoky buttery flavor and the meat was super tender. My son's not a fan of fatty steak, but he couldn't get enough of the point end of this brisket.
8 lber. Threw it on at 8am, pulled it off at 5pm and served at 6. Will be asleep in about 10 mins…Great stuff!
A7EBF8DC-DF98-4063-861A-51DAE22DC187 (resized).jpeg8B94AE8D-B158-4474-B92F-E8575B4DBA7D (resized).jpeg9F559C51-E8EA-4FE0-B1B8-1F97A3AC8E4C (resized).jpeg1612F306-3FAF-4B21-9EEA-902482AE665C (resized).jpeg6A3229D1-7B2C-4E9F-8467-8DF8E280C4B7 (resized).jpegQuoted from hawkeyexx:Here is a photo after the first slice. Hope everyone had a great weekend. [quoted image]
Now that sir has the perfect fat to meat ratio that I like. mmmmm, looks good. All looks tender and moist.
Quoted from zermeno68:Now that sir has the perfect fat to meat ratio that I like. mmmmm, looks good. All looks tender and moist.
Thank you. I should have posted a photo after I trimmed it. I remove the fat cap off the top of it because there is what they call silver skin under it. I perfer to have the rub on the meat and during the cook I apply more W sauce on it have 45 minute of cook time. I pulled it when the internal temperature reaches 117F. I let it rest for an hour.
Quoted from vid1900:I made a similar contraption for cold smoking, but found to work, it needed a piece of pipe out the top, to act like a chimney
once the pipe was added, smoke came out the top of the smoker like it should
I'm inspired - - - thanks for the tip!! I makes me crazy that it doesn't work now as I spent a lot of time making the mod. And when it works, it works great. Nice, slow smoke. If I can get that working I may re-think the Smoke Vault. It's been on my $h1t list, but if that works, I may put some time into fixing it back up.....
Quoted from PinJim:The factory setup is a “chip tray” above the burner. I put fist sized chunks of wood on it and the simply smolder. I add more wood every 30 to 60 minutes for the first few hours of the cook and then stop adding it for the remainder.
[quoted image]
I also did a “mailbox mod” to my smoker. However, it doesn’t work great. The typical smoker sucks air through the mailbox via convection. On mine, it actually pushes air out of the smoker and through the mailbox. Thus I use a small fan to push the smoke into the smoker. Annoying. I actually think I’ve outgrown this smoker. Damn it’s seen a lot of use!
[quoted image][quoted image][quoted image]
I guess I'm just a basic bitch!lol
IMG_4353 (resized).PNGQuoted from PinMonk:USDA Choice brisket is $3.99 here at Costco (not on sale). Doing a couple more today.
Pork butts are on sale here right now for $0.99 a pound at Kroger. No joke, less than a buck a pound. Limit two. I'll hit them up a few times and stock up the freezer. Yum, yum and extra yum.
Quoted from PinJim:Pork butts are on sale here right now for $0.99 a pound at Kroger. No joke, less than a buck a pound. Limit two. I'll hit them up a few times and stock up the freezer. Yum, yum and extra yum.
I agree.....Stock up!!!
Quoted from PinJim:I'm inspired - - - thanks for the tip!! I makes me crazy that it doesn't work now as I spent a lot of time making the mod. And when it works, it works great. Nice, slow smoke. If I can get that working I may re-think the Smoke Vault. It's been on my $h1t list, but if that works, I may put some time into fixing it back up.....
Just like a house, the taller the chimney, the more "draw" it has (sorry, I dont know the english proper term)
And an insulated pipe chimney has more draw than single wall metal
So if the mail box is on the ground, you probably only need 18" of chimney, and the draw will be enough
If you make the chimney too tall, the air might cool completely before exiting and you would get condensation
The height of the smoker itself can be thought of as part of the chimney, so if the smoker was up on a table, and the mailbox on the ground....you would have even more draw
Quoted from hawkeyexx:I agree.....Stock up!!!
I scored 8 of them. Roughly 10 pounds on average, so 80 pounds of raw meat. I’ll smoke 4 at a time, then separate, vacuum seal and enjoy over the course of a year. Cheap, good eats.
Wish I had a bigger freezer.
E04FF0CD-DBE6-418A-A7D5-E1E7F8CC066E (resized).jpegQuoted from PinJim:I scored 8 of them. Roughly 10 pounds on average, so 80 pounds of raw meat. I’ll smoke 4 at a time, then separate, vacuum seal and enjoy over the course of a year. Cheap, good eats.
Wish I had a bigger freezer.
[quoted image]
How do you thaw the cooked meat so it doesn't overcook it? Slow thaw the vacuum pack in water then slice, heat and eat?
Quoted from PinMonk:How do you thaw the cooked meat so it doesn't overcook it? Slow thaw the vacuum pack in water then slice, heat and eat?
I pull the pork after cooking, then vacuum seal 8 ounce packages. When I want to cook / thaw it, I put an 8 ounce package in near boiling water for 10 or 15 minutes, then open and enjoy. It’s almost just like it came out of the smoker. Been doing it this way for many years.
Quoted from PinJim:I pull the pork after cooking, then vacuum seal 8 ounce packages. When I want to cook / thaw it, I put an 8 ounce package in near boiling water for 10 or 15 minutes, then open and enjoy. It’s almost just like it came out of the smoker. Been doing it this way for many years.
Awesome, thanks for the tip. I think I made too much brisket yesterday for us to eat in a reasonable amount of time and we still have a ton of brisket burgers, too (already frozen), so I'm gonna need to vacuum seal and freeze some of the brisket so it doesn't go to waste.
Quoted from PinMonk:Awesome, thanks for the tip. I think I made too much brisket yesterday for us to eat in a reasonable amount of time and we still have a ton of brisket burgers, too (already frozen), so I'm gonna need to vacuum seal and freeze some of the brisket so it doesn't go to waste.
If you look at the door of our freezer in my last pic, you’ll see some vacuum sealed brisket. There’s a whole packer in the main part too, waiting to be smoked.
I gave away over half of the brisket from my last smoke. Never a lack of people wanting free brisket, and I get pleasure from giving it out, win-win.
Today's food for lunch. Smoked whole chicken dipped in Alabama white sauce. I will be making chicken sliders with Hawaiian bred spicy pickle and pickled red onion. Using Wholy gospel rub for the bird. Cooked with Fogo and Pecan wood. I will post Alabama white sauce later.
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Quoted from John-Floyd:Just finished a 9 lb Pork Butt - 14 hours on my Big Green Egg. Top it w my favorite sweet BBQ sauce from Ace Hardware - always a winner!
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We'll done, sir
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Fenton, MO
Sana'a
