I have a pit boss smoker and just got a pit boss pellet grill yesterday. I’m a fan of both of mine, really happy with them.
I just bought the 700 a couple of weeks ago. Been very impressed with it so far. Have done Ribs and a brisket and both turned out great.
Had a RT 700 for about 2 years and have only changed the foil and added pellets. Couldn't be happier. Yoder and Green Mountain are also good (on opposite sides of costs though). RT phone app, customer service, pellets, and accessories are very good as well. Current Traeger's are junk and so was the Pit Boss I used to have.
Made bacon for the first time which I'm surprised it took me so long. I'll be slicing and cooking it up for breakfast tomorrow.
Yup, the smoke is super short. The curing takes the longest. You fry a slice up yet? I diced the last bit I had that I couldn't really slice anymore. Oh man, those bacon bits were fucking fire
Heating up the smoker. throwing some st louis ribs on around noon. Def going unwrapped. Maybe 4 hours?
It’s a simple resistance test. Once it slides into a meaty portion with minimal resistance, you’re set.
Assuming you're talking about a full plate of thick cut (dinosaur) ribs I treat them like brisket Salt & pepper Smoke till the bark looks right Then wrap in butcher paper till probe slides in smooth Throw in a cooler for an hour or so 7 to 8 hours feels about right
Much more of a cold smoking fan when it comes to bacon Do a 7-10 day cure then cold smoke for 12-16 hours.
I do the longer cure as well. Never did more than a week though. Also had vastly different results with dry time. Idea is to wait at least 4 hours, that’s the least I ever read and my first attempt. Now I just leave it dry in the fridge about 24 hours. Seems to make the biggest difference for me. Then I smoke as low as I can get it until it hits 150. Really depends on the temp outside/wind and lump that you use. Cheaper shit like royal oak will get hotter faster. Larger lump seems to be slower to heat up which equals more smoke time. So damn good if you can find the belly and have the time. I’m also a big fan of just buying store bacon leaving it in a hunk and smoking low and slow for a few hours. Just throw it into the fridge and warm up during the week.
Use the EQ method I got from a facebook group. Start with a 10-12 lb slab and cut into 2-3 lb sections. Weigh the belly, plug it into a spreadsheet for amounts of salt/sugar/#2. Throw it all into a 2 gallon ziploc, put it in fridge for 7-10 days, flipping every day. Use an Amazn Tube to cold smoke, usually try for 12-16 hours. Then transfer into ziploc and freeze. Take them out as needed and slice. Just took out and sliced my last chunk today from the batch I did right before qurantine hit. Experimented with a maple/bourbon flavor, didnt care for it.
Oh boy I messed up....have never done pork shoulder before. Got “one” at sams earlier this week. Then decided I wanted to make extra to take to work Monday so got another one today. Didn’t realize each package was 2 shoulders. Looks like I’m smoking 35 lbs of meat tomorrow
I mean I’m cooking tomorrow for ourselves plus going to have like 6 others that either hang on the deck with us or I take plates to, then like 20-30 people at work. It’ll get eaten
Side note, planning on doing for 6-7 hrs uncovered until fat caps split (spritzing after hour 3), followed by wrapping til done. All at 275. Anybody have any major disagreements with that?
No need to spray anything. If you're going to foil it might as well cook it hotter. 325 until 160 then foil until 205
So I used to always make Raichlen's mop sauce for pork shoulder, then I realized what I liked most about it was the onions and jalepeno that over time picked in the vinegar salt and sugar