Works great on pork too

And turkey

 

Have you bought the HOT at all or just the regular?

 

I have not tried the hot, just the regular. Curious how the hot is

 

Which one? Wing dust or dirty bird?

 

Dirty Bird

 

I really like Dizzy Dust by Dizzy Pig and apparently they are coming out with a Spicey version later this month. Going to order it once it is available.

 

I'll give it a go too. I just use lowry's right now and it's ok but willing to try other options too.

 

Hope you like it, I love it

 

Smoked some baby backs on Saturday, they came out fantastic, super tender and fall off the bone. Great flavor

 

That is some good looking ribs. How long did you smoke them for? WSM hold the temp pretty good?

 

As I said when you sent me those pictures those look great man.

I really need to do something this weekend maybe.

 

Forgot to mention, I replaced the water pan with a Fire Dial, it's supposed to limit hot spots and spread the heat out more evenly. Only 1 cook in but so far I'm happy with it, it kept temp and cooked very evenly.






I smoked them for 3 hrs, wrapped them and smoked them for another hour and they were super tender and falling off the bone. Good stuff

I need to install the rest of my mods soon, I still have a pile of stuff that I bought last year lol

 

 

You don't unwrap and cook some more after the foil period is over?

I have tried 3-2-1 and they were great.

 

Nope, my bark sets fine and I don't see the need to cook unfoiled after wrapping them. Also since I always cut my racks down before to fit on the smaller smoker it made nice little serving packs for people to take and eat

 

Good deal. I think the way the egg works might be the reason for needing to cook them after then maybe. I normally try and raise the temp as well when I cook them the last time to set the bark faster.

 

That looks amazing! Now I'm hungry...

 

They were so good, tonight I'm making my own version of McRibs with the leftover rib meat

 

You can't use the McRib name yours will contain real meat

 

I said my own version lol

 

You're making injection molded meat?

Sorry. "Meat"

 

 

Then I added some Colby Jack cheese, some sliced onion, and since I didn't have dill pickle slices I used some dill pickle relish which was a great addition. These disappeared quickly so these were the only pics that I took, but my god! Next time I make ribs we definitely are doing it again.

 

That looks good.

 

They were fantastic man, far better flavor than any pulled pork i've ever had

 

Great price! Love my Camp Chef!!

https://www.woot.com/offers/camp-che...ill-and-smoker

 

Cookout this weekend, smoking 2 pork butts for pulled pork and 6 racks of ribs... Can't wait!

 

Yeah, I need to get some stuff to smoke this weekend. I have never done ribs and a butt a the same time. Hmmm

Technically I guess I could do the butt first and then FTC it and do the ribs. If I do the ribs 3 hours and then 2 hours foiled and then transport it all to my dads and throw them on the gas grill to bake the sauce on. Might just be the perfect plan.

 

Got more mods installed on my smoker, they've been sitting in the box since last August according to the receipt that was in the box.



First up was installing my 3 vent handles, I had installed the one on the lid last year but never got around to drilling the 3 vents on the bottom. After several burnt fingers over the winter this was the first thing I wanted to install.



Next up was the base brackets for the wheels



These had to be drilled into the steel brackets, but they sent the drill bit with the set. The other side uses the stock hole



Here's the brackets all installed and bolted up



Wheels all installed.



Next up was the cylinder locks, the brackets replace the stock screws at the top of the brackets



Here's the first one installed.



And here it is with full R2D2 status achieved.

 

Sunday's cook was a huge success, I smoked 6 racks of ribs and 2 x 8.5 lb pork butts. First had to trim and remove the membranes from the ribs, they all came off pretty easy



I rubbed them the night before and let them sit in the fridge over night



Sunday morning I woke up, trimmed off the fat caps and excess fat and got my injection mixed up. This was my first time injecting pork butts but I don't think I will ever go back now.



I saved off about a half cup of the injection for later use. After injecting both sides I applied the rubs, and let them sit while I got the smoker up to temp



Here's the butts about 2 hours in I believe, the bark set up super nice.



Once they hit 160 I went ahead and wrapped them in heavy duty foil. I dumped the remaining injection into the foil packs and then wrapped them tightly and moved the butts to the lower shelf.



Then it was time to try out my new rib rack. My fiancee got it for me for our anniversary and I was excited to try it out. I fit 6 full racks of baby backs on the smoker with no issue.



Here's the ribs pulled off and ready to wrap.



I didn't get any final pics of the pulled pork because I was serving food up for our guests, but the injection on the pork butts was a game changer. I was skeptical if it would make a big difference or if it would make the meat mushy but it turned out to be the best pulled pork I've ever made. Super juicy and flavorful. I definitely will be injecting in the future.

 

Ribs look great man.

 

Thanks bud, I was really happy with the rib rack, I think I will still use it even if I do 3 racks

 

Had family coming into town this past weekend along with some of my sister's friends as well for the holiday weekend. Decided to smoke up some meat for the festivities. Picked up a 10 and 11lb pork butt and 3 racks of baby back ribs. Once trimmed down I had about 19lbs of butts to go along with the 3 racks of ribs. Figured this way I would have some leftovers to eat this week. Well, I was wrong. Everything was eaten over the 3 day weekend as we had our large cookout on Saturday and then just ate leftovers all weekend from it.

Rubbed up the buts about an hour before putting them on the egg.


Put butts on the egg at 3pm on Friday. No finished pictures of the butts, however, they took about 15 hours to cook. Finished up around 6:30am so I could get the ribs on to cook for 5 hours before heading up to my parents with everything.


Rubbed the ribs up the night before so I didn't have to do it early in the morning


Ribs on at 630am.


When I took over the butts I put in some fresh smoke wood on the outside edge of the fire. About 20min after I put the ribs on I had some more perfect blue smoke going.


3hrs in. Time for some foil, honey, and brown sugar




1.5hrs in the foil time for the first coat of sauce


Sauce coat 1
[img][http://jrphotodesign.net/public_phot...74400.jpg/img]

25min later sauce coat 2


Ribs joined the butts with FTC so I could travel to up to my Dad's about a half hour away.


The finished product

 

Man those ribs look fantastic Jason

10 and 11 pounders is a lot of pork. I did 2 x 8.5 pounders and it was still a ton of meat!

We both definitely ate good this weekend

 

Thanks Chris

We definitely did both eat damn well this weekend.

I will probably start always doing 2 instead of one large one as well since it cuts down on the cook time. The 12s I have done take damn near a day to cook.

 

Yeah, I try not to go over 9 lbs since they take so much longer. The injection definitely sped up the cook time on mine, also rocking at 275 vs 225 helped trim the cook time down significantly without any issues. They both were the same weight, but the thinner one finished a lot faster than the thicker one, no surprise.I couldn't believe how easy those shoulder bones pulled out. Best most tender pulled pork I've made yet

 

That is all I have to say...

 

Did my first full packer brisket yesterday. Sam's had them on sale for a really good price. This thing had a ton of fat on it, probably why it was on sale. Took me an hour to butcher it up. I butchered it up the night before so I was ready to inject it and go first thing in the morning.



Then I rubbed it up. Lesson learned, I should have wiped more of the excess injection off before applying the rub. I was in a hurry, so the bark wasn't as good as I wanted, but live and learn



Got the charcoal fired up, this was my first time using the Weber charcoal that I got on clearance last fall.



I smoked it hot and fast with hickory and pecan wood. This was after a half hour, getting ready to spin.



This was 2 hours in once it hit 160, getting ready to wrap



And here's the finished product, probe tender all the way through. As you can see the bark got screwed up when I wrapped it, but whatever. I also wrapped it with a brisket mop sauce.



With only 2 hours of smoke I was wondering how the smoke ring would be, but it came out good.



I separated the point from the flat. I had wanted to do burnt ends with the point, however it was more done than the flat so I decided to pass on it.



Here it is all sliced up, the gf said that this was her favorite thing that I've ever made on the smoker. She wasn't sure how she'd like the brisket but she really enjoyed it. It was super tender and melt in your mouth. So good!

 

Shit looks super good. You have me craving brisket now. I haven't done one since last fall I believe is the last time.

Use butcher paper next time for the wrap instead of foil. You will never get bark using foil from what I have read. I bet that had to do more with no bark that not wiping the injection off well enough. That said I still think you get the best bark by going low and slow.

 

Been on a chicken kick as of late. In the past week have done a whole bird and last night did 13 legs for dinner and meals this week.

Seasoned up the bird the night before so the rub could penetrate the meat a bit. Made sure to put extra effort in this time to get as much rub as I could under the skin compared to only on the skin like I normally do. This is probably the best chicken I have done and I attribute that to a bit of it. The rub is a mixture of Webber Herb and Garlic and Kosmos Q Dirty Bird Was short on time so entire bird was cooked at 400 degrees for about an hour till it got to temp with some Hickory and Apple wood. At that temp you don't get a whole lot of smoke flavor but the skin had a little.



Right after the start after being in the fridge for roughly 20hrs


All finished. At this point, I put some foil on it for the juices to settle for about 15min.


Removed the indirect plate on the egg so I could cook some sriracha garlic corn direct.




Time to eat!


A good beer to go with the feast


Made some chicken tacos with the leftovers chicken and some of the Mexican creamed corn.



Yesterday I rubbed down the legs in the morning so they only got about 8hrs to season. Tried to get the rub under the skin again but much harder with the legs. These were also poorly cut as some didn't even have enough skin left to fully cover the leg. Used the same rub as above. This time I cooked these at 350 instead to try and get more smoke flavor. I used a piece of hickory and 2 pieces of cherry. I ended up with a much more smoke flavor to the chicken this time but not overpowering at all. Next time I am going to try at 275 cause I have read it comes out great in the meat although it makes the skin too tough to eat.



After 8hrs in the fridge to help dry out the skin and ready to go


Cooked to 160 degrees. Time to Sauce them.


The sauce is a BBQ/Buffalo sauce mix. Has become one of my favorite sauces since the first time I tried mixing it. The BBQ suace is from a local chain of restaurants to NC/SC area. https://macspeedshop.com/product/wes...ina-bbq-sauce/ and the Buffalo sauce is just Franks Red Hot Buffalo Sauce.


After saucing them up I cooked them up to 180 degrees to bake on the sauce. Since it is dark meat it will take the extra heat no problem and still stays super juicy. I kept 2 without sauce just so I could try the dry rub by itself.


Time to eat!