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Any Smoker’s?? Pt. 2


Sikon

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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?

 

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

Opto66

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

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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.

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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

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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 by Majbasil
recipe is too light, trying to bold it up
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  • 2 weeks later...

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

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