DiggingDogFarm
New member
Right in the middle.
I cut with a chef's knife and saw any bone with a bone saw.
I try to make each half equal size.
I cut with a chef's knife and saw any bone with a bone saw.
I try to make each half equal size.
Who's smoking something for Easter?
- Thread starter NDKoze
- Start date
DiggingDogFarm
New member
It's done!!!!
9 pound 3 ouncer....split in half...done in 9 and a half hours. 8)
9 pound 3 ouncer....split in half...done in 9 and a half hours. 8)
DivotMaker
New member
We'll patiently await the pictures, Martin! 
DiggingDogFarm
New member
No pics this time....busy day....I'll try to take some pics next time!
Spresso
New member
good to hear everyone is doing something for Easter
all sounds like good choices. like pork tenderloin! and Brisket!. I like to inject mine as well.
The New York shoulder has been in the smoker for 8 hours. needs another 10-12.
When I picked it up at the butchers I started worrying if it will fit in my #3, and luckily it did with half an inch to spare on the sides. :
I only used salt on all sides , nothing else. smoking it with apple wood, it's still smoking after 8 hours.
I took a couple of pictures after the salting but my phone is dead. I will try to put up some pictures later....
the party starts tomorrow at 3, hope to be ready by then
btw, I just flipped it and it was beautiful on the bottom, the top was just white.... hope that will change....
all sounds like good choices. like pork tenderloin! and Brisket!. I like to inject mine as well.
The New York shoulder has been in the smoker for 8 hours. needs another 10-12.
When I picked it up at the butchers I started worrying if it will fit in my #3, and luckily it did with half an inch to spare on the sides. :
I only used salt on all sides , nothing else. smoking it with apple wood, it's still smoking after 8 hours.
I took a couple of pictures after the salting but my phone is dead. I will try to put up some pictures later....
the party starts tomorrow at 3, hope to be ready by then
btw, I just flipped it and it was beautiful on the bottom, the top was just white.... hope that will change....
Paul Case Luca
New member
To my surprise my ham was not green... The butcher made it an Easter ham for me already. This was a great surprise when I unwrapped it mid week from the freezer. I still brined it, rubbed it with honey and syrup and rub. Will apply some brown sugar last hour. Cherry wood. Should really just need heated up to 145F... Then give it a good carving and the rest through the slicer for leftovers all week.
Spresso
New member
Polish Q said:To my surprise my ham was not green... The butcher made it an Easter ham for me already. This was a great surprise when I unwrapped it mid week from the freezer. I still brined it, rubbed it with honey and syrup and rub. Will apply some brown sugar last hour. Cherry wood. Should really just need heated up to 145F... Then give it a good carving and the rest through the slicer for leftovers all week.
Bonus! less work for you!
I'm 16 hours in and it's looking real nice already. I just hit 147 so I wrapped it , flipping the meat once again onto the fat side.
Neighbour lady complaining she can't leave her dog outside as he is going crazy with that smell coming from my backyard all night....don't wanna eat his kibbles either .........cry me a river.. :'(...
hehe, I told her to keep him inside for another 8 hours . ;D
DivotMaker
New member
Sounds like we're off to a good start! My brisket went on at 6 am (meant to start earlier, but my body said otherwise). Tried something new this time - separated the point from the flat, injected and rubbed separately, and put the point on the lower shelf, flat on the upper. 225 with hickory and oak. First time doing them separate, so we'll see!
rickne
New member
Happy Easter to everybody.
I took a butt out of the freezer the other day. Meant to inject and rub last night and forgot. Did it this morning and had it in the cooker by 7:30.
We are getting together with family for an early Dinner so the butt will be a late supper tonight. I should be able to rush it along and have it done tonight.
I took a butt out of the freezer the other day. Meant to inject and rub last night and forgot. Did it this morning and had it in the cooker by 7:30.
We are getting together with family for an early Dinner so the butt will be a late supper tonight. I should be able to rush it along and have it done tonight.
Spresso
New member
Hey Tony, hope it goes well with the separated brisket, I have done that a few times myself but always put on top of the other to get the same thickness all around....
Rick, You'll be done no worries. just hurry the smoker up a bit. I have been known to serve supper 6 hours late :
Rick, You'll be done no worries. just hurry the smoker up a bit. I have been known to serve supper 6 hours late :
DivotMaker
New member
We'll see, Zed. My thinking was to put the point closer to the heat source, since it's so much thicker. I'm at 190 on the flat, 8:15 in, so I'm getting close!
DivotMaker
New member
Done! The flat was a little dryer than I'm used to. I didn't cut the point, but vacuum packed right away for later. The flat had a great taste, but was a little dry. I think I'll stick with my not-separating method next time. Had to try the "competition style" method. I'm not competing, so I'll stick with what works.
This was smoked to 195, foil-wrapped and rested in the cooler for 1:15.
This was smoked to 195, foil-wrapped and rested in the cooler for 1:15.
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bigbassnutt
New member
Happy Easter everyone! This is only my fourth smoke and second try at ribs and they turned out great! I had a slab of extra meaty loin back and a slab of st Louis style. I put some mustard and Famous Dave's rib rub on Friday evening and wrapped in plastic wrap and back in the fridge. I went with about 3.5 ounces of cherry wood chips. Had some apple juice for moisture. Set the auber for 110 for 30 minutes then 225, checked after 6 hours, sauced and left on for another 30 minutes. These were hands down the best ribs I have ever eaten. The meat was over an inch thick and when I squeezed it the juice ran out. One other thing I tried was the quarter covering half the exhaust hole, seemed like the smoke lasted a little longer into the cook, thanks for that suggestion. I hope the pics reflect how moist these were, they had a great bark, very flavorful but not too tough to chew. The apple juice gave an extra hint of sweetness.
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DivotMaker
New member
rickne said:
No, Rick. Meant to put the Maverick in the point, but didn't. When I took the flat out at 195, I stuck the Auber probe in the point, and it read 200. I'm probably going to cube it for burnt ends later on. The flat tasted great, but was a little dry. I'll cook them together next time (as usual).
bigbassnutt
New member
They were delicious and really moist. No foiling at all, just didn't open it till 6 hours in. Before I got this smoker, I always wrapped in foil and cooked in the oven and got good results as far as texture but you just can't get this kind of flavor without smoking them. I did warm some up tonight for supper and they weren't as moist warmed up but still had great flavor. I appreciate all the tips and tricks everyone posts on here, they have helped me alot. Next up gonna try a pork loin.
DivotMaker
New member
Hey Mike, next time you reheat ribs (uncut), put them in a crock pot on low, with about 1/4" of apple juice in the bottom. Stand them on their sides and let them warm. They'll absorb the juice, and be very tender and moist. I recently figured this little trick out, and it works fantastic!
bigbassnutt
New member
Great idea Tony, I will try that next time!
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