Official PCF Smoker and BBQ Thread (2 Viewers)

[Sneakygreek]

Smoked beef ribs

 

[Jake14mw]

For those using Pellet smokers - Do you use a smoke tube? Why, or why not?

 

[Jake14mw]

Smoked beef ribs

View attachment 926299

OMG, those look fantastic!

 

[Tonysquander]

For those using Pellet smokers - Do you use a smoke tube? Why, or why not?

I do because it adds a bit more smoke flavor to the meat IMO. I’ve also found if you microwave the pellets for about 30-45 seconds before putting them in the tube, they burn more consistently because they have less moisture.

 

[honkydevil]

Awesome to find this thread. My electric recently died so I upgraded to a Yoder offset. Plenty to learn still but did one brisket on it already.

 

[Tonysquander]

That’s a beast. I love it!

 

[CantSpellPoker]

I'll likely be doing brisket for 4th of July, and I will definitely be trying the tallow trick when resting. I saw it done on a Meat Church video where he put all the fat trimmings on the smoker along with the brisket itself, and used the melted fat to douse the brisket before resting it. Also put some on the cutting board when slicing.

 

[raynmanas]

my first attempt at bacon, let the cure begin!

stay tuned...

 

[Sneakygreek]

Texas chili, the recipe calls for two beers

Smoked skillet cookie

 

[honkydevil]

Smoked skillet cookie

That's interesting, I never thought of smoking anything like this. What type of wood do you use?

 

[Sneakygreek]

That's interesting, I never thought of smoking anything like this. What type of wood do you use?

I use the generic traeger Costco pellets. I wish I had one of those offset smokers!

 

[Tonysquander]

I use the generic traeger Costco pellets. I wish I had one of those offset smokers!

How did that cookie turn out? Interesting idea.

 

[Sneakygreek]

How did that cookie turn out? Interesting idea.

It was delicious!

 

[Sneakygreek]

375 on the Traeger. Taking off at 128 internal.

 

[Tonysquander]

That’s what I’m talking about. My mouth is watering!

 

[Sneakygreek]

Done

 

[Tonysquander]

That looks sooo tasty, nice job!

 

[Sneakygreek]

That looks sooo tasty, nice job!

Oh it was

 

[raynmanas]

father's day boston butt 9-pounder ready to go overnight:

 

[raynmanas]

and on a related note, this is how i got my grates and grease guard so clean today

 

[Sneakygreek]

and on a related note, this is how i got my grates and grease guard so clean today

View attachment 934371

 

[raynmanas]

just about 14 hours in and 190°F - we're getting somewhere!

 

[Tonysquander]

@raynmanas looking veddy nice indeed.

 

[Sneakygreek]

St Louis ribs. 6 hours until finished.

 

[raynmanas]

St Louis ribs. 6 hours until finished.

View attachment 934678

what's the plan? temp? 3-2-1? wrap? foil or butcher paper? no wrap? inquiring minds want to know!

 

[Sneakygreek]

what's the plan? temp? 3-2-1? wrap? foil or butcher paper? no wrap? inquiring minds want to know!

275 uncovered for 2.5 hours and spritzed twice with apple cider vinegar. Then take them off and wrap in foil with butter, honey, brown sugar and apple juice. Put back on for another 2.5 hours.

 

[raynmanas]

275 uncovered for 2.5 hours and spritzed twice with apple cider vinegar. Then take them off and wrap in foil with butter, honey, brown sugar and apple juice. Put back on for another 2.5 hours.

interesting. since you have such a specific plan, i assume you're gone this route before? i've never finished ribs in a wrap, i feel like they need exposed smoke time at the end for the exterior to set.

also, butter, honey, brown sugar and apple juice is ALL OF THE THINGS. those are really gonna pop!

 

[Sneakygreek]

interesting. since you have such a specific plan, i assume you're gone this route before? i've never finished ribs in a wrap, i feel like they need exposed smoke time at the end for the exterior to set.

also, butter, honey, brown sugar and apple juice is ALL OF THE THINGS. those are really gonna pop!

Also don’t forget to remove the membrane from the back of the ribs!

 

[raynmanas]

Also don’t forget to remove the membrane from the back of the ribs!

getting it all off in one piece is among the most satisfying feelings ever.

 

[Sneakygreek]

All done