Any Smoker’s?? Pt. 2

[Sikon]

The other post was locked, so I started another one. 
 

Doing a 5lb bone in Pork butt today for some pulled pork tonight. I got a later start then I wanted to, so turning up the heat a bit for a hot and fast method. 
 

Question..Wrap or no warp??  What is your preferred method?
 

If you do wrap do you use a covered aluminum pan? If not, in a pan wrapped in foil or butch paper?

Secondly, are you spraying it very few hours?

 

[Opto66]

just smoked some pork, homestyle ribs.  DAM GOOD  More people should try smoking.

Opto66

[BeerGoat]

For pork I use a pan and dont cover.  usually takes about 10 hours.  For Beef I wrap with butcher paper.

[YACCster]

I fake smoke em, ~16-32 hrs in sousvide bath with some liquid smoke in the bag and then blast them under the broiler and sauce for an hour or so.

[Sikon]

Ended up making sliders. Not bad! 
 

Ended up only wrapping in a covered pan for the last hour with 1/2 cup of apple juice.  then deboned.. Which just fell right out! chopped and mixed it with its own juices and a little Treager honey bbq.
 

Sprayed a few times during the cook.. it stayed pretty moist the whole time. I didn’t get to let it rest long enough though.. The family was on it! Lol

[Majbasil]

We have a smoker in the garage, takes up space imho, and it has 5 shelves  and if it were up to me I would not bother.  But oh my goodness the smoked foods my hubby puts out... example:  Smoked salmon (with toast points, and a  dill caper onion sauce)  HEAVEN.  Ours works great, I have nothing to do with it, or grilling anything for that matter, but this link should help those looking for one find a great one.    https://bestreviews.com/patio/smokers/best-electric-smokers

Recipe for smoked salmon on toast points:

• 6 oz. cream cheese softened
• ▢2 tablespoons chopped fresh dill
• ▢1 teaspoon fresh lemon juice
• ▢4 slices whole grain sourdough bread toasted
• ▢¼ lb smoked salmon thinly sliced
• ▢¼ cup thinly sliced red onion
• ▢2 tablespoons capers
• ▢1 tablespoon finely chopped fresh chives
• ▢salt and pepper to taste

INSTRUCTIONS

 

 

• Add the cream cheese, dill, and lemon juice to a small bowl and stir until combined.
• Season to taste with salt and pepper and stir again.
• Spread the cream cheese mixture on the toasts.
• Top with the smoked salmon, red onion, capers, and chives.

Edited August 5, 2022 by Majbasil
recipe is too light, trying to bold it up

[LtFireman]

I usually wrap with tin foil to help the pork get over the dreaded "stall" temperature point.  It usually occurs at about 145°.