Got my pork rubbed and tied, ready to go in the smoker when I wake up. I have used a dry rub the last 10 years, but I am trying something new. More Q-view pics to come tomorrow!
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Got my pork rubbed and tied, ready to go in the smoker when I wake up. I have used a dry rub the last 10 years, but I am trying something new. More Q-view pics to come tomorrow!
Attachment 174887
Thats gonna be good
What brand smoker do you use and what wood are you smoking it over?
I have an MES40 (electric) and like to use Applewood with a little Cherrywood mixed in. My dry rub of choice so far has been the McCormick brand dry Apple rub.
I use an old MES30. It is my second one. I had a MES40 with the window, but the control board went out. I use a mix of hickory and apple wood to smoke pork. Chicken, I mix apple and mesquite. Beef, I mix mesquite, alder, and hickory. I'm using a slathered rub that I came up with to BBQ chicken. I reconstitute dried ancho chiles in hot water and blend them with a little oil, chipotle powder, cumin, garlic, salt, apple cider vinegar, orange zest, honey, and my secret BBQ sauce to a thick paste consistency. I call it "Bark Starter".
Took it out of the fridge at 9:10am
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Put in smoker at 9:55am, @230deg.
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Thin blue smoke rolling, hard to really photo with my phone.
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Taking a look at 11:25, little bark starting.
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That sure looks good
Mmmmmm looking good Saltine.
I got my MES40 (no window version) for Father’s Day so have been experimenting with it. I finally got an AMNPS and have been using different combinations of smoking wood pellets with it. Mesquite is a killer on chicken but my Wife prefers her Father’s blend of backyard smoking woods: hickory-oak-pecan (he would pick the wood up in the yard…). Apple and cherry seem to really go well with pork but so far I haven’t seen how you can go wrong with any smoking wood with pork!
Don’t suppose you would pm me your rub and BBQ recipe would you? I’m still searching and trying different things.
Greg:
My dry rub consist of, Dark Brown Sugar, Ground Mustard, Smoked Paprika, Garlic Powder, Onion Powder, Cumin, Chipotle Powder, and Mediterranean Sea Salt.
My BBQ sauce is made from, Roasted San Marzano Tomatoes (from my garden), Sorghum, Apple Cider Vinegar, Chipotle Paste, and Spicy Brown Mustard, and a touch of Sriracha.
I never measure the ingredients. Variety is the spice of life!
1:00pm view
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2:30pm view
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4pm view. Time to flip again.
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man....that is gonna be fine
good looking grub cracker
Been working on a few things in the garage, while I wait for the pork.
I decided it was time to make a dedicated space to my jig/rig tying. I had gotten rid of my old vise, and a bunch of supplies. It was taking up too much space in my reloading office room. I got the bug again, and decided to use up some of my scrap lumber. Now I just need to start putting stuff away.
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Then I decided to finish my pole racks, to make more room.
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Beans ready to go in the smoker.
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5:45pm view.
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7:15pm view. roughly 165deg. Thinking about wrapping soon, still undecided.
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I'm way past getting hungry
Me too...Quote:
Originally Posted by lowe rider
fantastic
Nom Nom... I just ate and now I'm Hungery Again!!!
bet its going to be good,wheres your chip try,dont see it in the pic
Well it was better than expected!
Attachment 175013
I have an external chip burner. You can see it in the 3rd pic or so.Quote:
Originally Posted by blueball
Thanks for the recipes Saltine. I don’t do so well without measurements as I’m still trying to figure out a friend’s BBQ sauce recipe after three years now. That shoulder looked so good that I had to break down and buy some BBQ from a local restaurant last night just to tied me over until I can smoke my own! What can I say: I am a BBQ-aholic!
I gave blood today, and all they could get was BBQ sauce!Quote:
Originally Posted by Humminbird_Greg
very nice trip down smoker lane:ThumbsUp. gota love the pork butt. never will be dried out, unless you fall asleep for a day. lol try some catfish sometime saltine. chunks of flathead are awesome brined and smoked like salmon.
Is that the one from Masterbuilt? I have AMNPS, like it ok don't think MB had theirs when I got it. I don't use water. Todd (inventor of AMNPS) doesn't recommend when using AMNPS.Quote:
Originally Posted by Saltine
Yes it is the MB one. I also have a AMNPS I use pellets in when cold smoking cheese and salt.
I still use water with my AMNPS (with pellets) in my MES40. I have to open the chip fill tube a little to make sure the AMNPS keeps burning but it has done well so far.
dang, thats looking GOOD!
It's crucial to get the cherry buring red-hot for a decent clip before putting the flame out. I honestly us a mapp gas torch to get her going, instead of a little butane torch. I uses saw dust from a big maple and cherry project I built, and just didn't like the burn rate. I solely use pellets in it now.Quote:
Originally Posted by Humminbird_Greg
My MB doesn't have the smoke stack. Is that your mod?
Just did a 11 pounder myself, the first row burned about half or a little more before it went out. Getting where I can't trust it any more. I wanted the AMPS where I could do the long smokes during the night. I have had these pellets for a year or more. Think they may have absorbed some moisture from the air. Need to find a way to dry them (what works for me) or not buy too much at a time. Some guys nuke them for a couple of mins. but I'm not sure that is good for the microwave. Might try the toaster oven, need to research or talk to Todd....bout time to buy more hickory pellets (my fave so far).
Todd will say to nuke them... I do this now just to make sure that they haven't soaked up any South Alabama moisture. I also had to open the chip dumper on my MES40 so that the pellets got a little more air. Made all the difference in the world as my last smoke went almost five hours without the AMNPS going out.
When I first got it I didn't even have to pull the dumper. I thought "this is great!". I keep the pellets in dry garage so I think they are absorbing the moisture.
BTW I put 5# hunk of balony in there @ 225 for bout 1.5 hr and just dumped Pecan chips in twice ...once at first then again about 45 mins later...The first time I tasted that my knees buckled it was so good!
Try some boiled eggs.
I didn’t do anything on my first test/trial run (smoker was empty if that makes a difference) either but the next time it did not want to burn so well. The third time I used it was when I opened the dumper for more ventilation, so I am assuming that the pellets picker up some moisture.
I’ll have to try the boiled eggs and definitely the bologna!
What wood do you use on the eggs?
Gosh I'm stumped... Haven't done any in a while ....I guessing hickory but I can't remember if I used chips in dumper or pellets in amnps.
Think I cold smoked them. you might look on SMF . I know I did several batches then altered times etc. They may have to sit for a few days (like cheese) To mellow out the bitterness. If I saved my notes I can't find them.
Yum all of that meat looks good. Hope to get my outdoor kitchen going after the first of the year. Until then i am accepting leftovers. LOL
Yes, but now it is even taller with a louvered cap. Helps keep your temps and smoke steady on windy days.Quote:
Originally Posted by crappiepappa