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Official PCF Smoker and BBQ Thread (3 Viewers)

Oh man, my stomach is growling now.

Funny pulled pork story, a friend from Germany who's had my pulled pork asked for the recipe for her boyfriend who was getting into smoking. Gave it to them, it's a pretty standard recipe. Last month I visited her and found out her boyfriend has put together a catering business, doing 60 pounds of pulled pork a weekend, and advertises it as being an AUTHENTIC USA recipe from an AUTHENTIC USA pulled pork maker.

What percentage should I ask for? Or are there German specific playing cards I should demand?
 
dinosaur said:
How do you feel about those cutcos?
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You didn't ask me, but I'll give my two cents. Knife snobs will talk smack about Cutco but I have a nice set and they work just fine. They sharpen up and hold an edge pretty well IMO. I never send them in for the free sharpening but I do have an electric Chef's Choice sharpener that puts a very keen edge on them.
 
here we go...13# full prime packer w/ a light SPG rub going on at 6pm for a (hopefully) ~8am pull. it will be wrapped in towels and put in a cooler for the ~3 hour ride to my annual camping trip with my buddies where it will be served for lunch. wish me luck on timing this right!

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raynmanas said:
here we go...13# full prime packer w/ a light SPG rub going on at 6pm for a (hopefully) ~8am pull. it will be wrapped in towels and put in a cooler for the ~3 hour ride to my annual camping trip with my buddies where it will be served for lunch. wish me luck on timing this right!

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Good luck!
 
raynmanas said:
here we go...13# full prime packer w/ a light SPG rub going on at 6pm for a (hopefully) ~8am pull. it will be wrapped in towels and put in a cooler for the ~3 hour ride to my annual camping trip with my buddies where it will be served for lunch. wish me luck on timing this right!

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That sounds like an amazing time!!
 
Making my first batch of beef jerky tomorrow. Meat is marinating overnight.

Following this recipe: https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/

I was a little disappointed with how "thin" they sliced it. I actually attempted to get it on Wed, but they told me they had to freeze it in order to slice it that thin so I picked it up today. I think I'm going to have to find an actual butcher next time. We will see how it turns out...I'll be sure to post pictures tomorrow.
 
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raynmanas said:
here we go...13# full prime packer w/ a light SPG rub going on at 6pm for a (hopefully) ~8am pull. it will be wrapped in towels and put in a cooler for the ~3 hour ride to my annual camping trip with my buddies where it will be served for lunch. wish me luck on timing this right!

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Great idea bringing a brisket camping all ready to rock!
 
IaHawk said:
Making my first batch of beef jerky tomorrow. Meat is marinating overnight.

Following this recipe: https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/

I was a little disappointed with how "thin" they sliced it. I actually attempted to get it on Wed, but they told me they had to freeze it in order to slice it that thin so I picked it up today. I think I'm going to have to find an actual butcher next time. We will see how it turns out...I'll be sure to post pictures tomorrow.
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Thickness is the key. Too too thin and you end up with dried meat.
 
IaHawk said:
Ah, okay...I guess we will see how it turns out. How thin/thick do you typically request it?
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It is a personal preference and your smoking method also plays. I Iike mine thick ( 3/16+) just so it remains tender but has all the flavors. Depends what you like.
 
raynmanas said:
here we go...13# full prime packer w/ a light SPG rub going on at 6pm for a (hopefully) ~8am pull. it will be wrapped in towels and put in a cooler for the ~3 hour ride to my annual camping trip with my buddies where it will be served for lunch. wish me luck on timing this right!

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Don’t forget to send us the money shot @raynmanas !
 
I forgot to snap pictures before I pulled them off but here it is. Total cook time ~3 hrs. Probably could have went a little longer but I didnt want to overcook them...I keep all these notes in a OneNote so I know for next time. Flavor is great, I used 3 jalapeños, might use 4 next time or she recommended blending up the marinade if you wanted additional heat. Thickness seemed to work out just right too.

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IaHawk said:
I forgot to snap pictures before I pulled them off but here it is. Total cook time ~3 hrs. Probably could have went a little longer but I didnt want to overcook them...I keep all these notes in a OneNote so I know for next time. Flavor is great, I used 3 jalapeños, might use 4 next time or she recommended blending up the marinade if you wanted additional heat. Thickness seemed to work out just right too.

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That looks great man. Probably way better and cheaper than the store bought.
 
IaHawk said:
I forgot to snap pictures before I pulled them off but here it is. Total cook time ~3 hrs. Probably could have went a little longer but I didnt want to overcook them...I keep all these notes in a OneNote so I know for next time. Flavor is great, I used 3 jalapeños, might use 4 next time or she recommended blending up the marinade if you wanted additional heat. Thickness seemed to work out just right too.

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Those look great!
 
Tonysquander said:
Don’t forget to send us the money shot @raynmanas !
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i forgot :( - my phone was still in my truck when i unwrapped it and cut it for lunch and the vultures were ready to pounce.

it was an interesting cook. it was done way earlier than i planned - i had to pull it at 4am and it was already at 208°F. so i put it in a 170°F oven until we left at 9am, then transferred it to the cooler, it was holding steady at 170°F at that point. 3 hour drive and 1/2 hour to set up my tent and gear, so i unwrapped it to cut at 12:30 and it was at exactly 140°F, which is the very edge of still being safe to serve. it was fall apart tender, not my preferred outcome but holy hell was it delicious. i saved the leftovers on ice and brought them home to make brisket hash and eggs on the flat top for dinner tonight.
 
Smoked/grilled some bbq chicken last weekend! Bacon for the loaded potatoes!

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We didn't have a smoker in college, obviously, but my friends and I made something similar and called it puke dip. Everybody loves the puke dip!
 

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