I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.
A crockpot on warm will keep it until lunch time fine also. [Reply]
Also I don’t know if you have one but spending the 30-40 bucks on a wired meat thermometer is a great investment even if you only use it a couple times a year. [Reply]
And another thing here trim that fat cap if you’ve got a thick one. Pork butt has plenty of fat and you don’t need that big hunk sucking up rub and smoke. [Reply]
1 pound of bacon, chopped and fried crispy
1 chopped onion, sauteed
3 cans of "Ranch Style" beans
2 oz's chopped garlic
1 teaspoon of mustard
1/2 cup of fav bbq sauce (I use LC's AND Bryant's)
2 tablespoons of liquid smoke
2 table spoons of Mrs Dash
2 table spoons of Slap Yo Mama
1 table spoon smoked paprika
Mix and heat on low
add 1 1/2 cup of Cheddar cheese
Unlike any one elses beans. Ver, ver tasty! [Reply]
Originally Posted by Pablo:
Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.
A crockpot on warm will keep it until lunch time fine also.
I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225? [Reply]
Originally Posted by Dartgod:
I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.
Nice! I did a pork butt today. Came out fantastic. [Reply]
