Smoking Meat?

[dfergie]

2 lb carver ham smoked and pulled success, really good.

 

[navychop]

Looks like a good one!

 

[dfergie]

Smoker going at 8:30, 2 lb Carver Ham on at 8:45 following previous cook so far...
Edit: 2.68 lb ham.

 

[navychop]

And I'm too far away to join you!

 

[dfergie]

Wrapped & BBQ sauced 11:00 (175 avg)
Pulled from cooker at 12:20 (205 avg) rested, pulled at 1:30…

 

[navychop]

Nice. I especially like 205.

I might try your approach with wrapping. We generally use our own vinegar or mustard sauce. What do you use?

 

[dfergie]

Nice. I especially like 205.

I might try your approach with wrapping. We generally use our own vinegar or mustard sauce. What do you use?

Homemade BBQ sauce: What a burger ketchup, French's yellow mustard, apple cider vinegar, maple syrup, little bit of garlic and smoke powder adding ingredients till it has the "right" taste.

 

[TRG]

The plan was to smoke a slab of St. Louis pork ribs today. But the weather is not cooperating. I'm looking out the window as I type this and its snowing pretty hard and its cold. That's OK, I have a plan B.

Dry rub. Cook in a 275-degree oven for 3 hours.

Wrap them in foil with butter, brown sugar, honey and a few drops of liquid smoke.
Cook at 350 for 2 more hours.

Take them out of the foil and baste with BBQ sauce. Return to the oven for an additional 30 minutes to an hour

Let rest for at least 10 minutes and serve.

PS: This is flexible. If the weather gets better I can always finish them off on the grill over charcoal.

 

[reubenray]

The plan was to smoke a slab of St. Louis pork ribs today. But the weather is not cooperating. I'm looking out the window as I type this and its snowing pretty hard and its cold. That's OK, I have a plan B.

Dry rub. Cook in a 275-degree oven for 3 hours.

Wrap them in foil with butter, brown sugar, honey and a few drops of liquid smoke.
Cook at 350 for 2 more hours.

Take them out of the foil and baste with BBQ sauce. Return to the oven for an additional 30 minutes to an hour

Let rest for at least 10 minutes and serve.

PS: This is flexible. If the weather gets better I can always finish them off on the grill over charcoal.

I was planning on doing some ribs also, but it has been raining cats and dogs. I have got 3 1/2" of rain so far with at least this much more coming tonight and tomorrow.

 

[TRG]

I was planning on doing some ribs also, but it has been raining cats and dogs. I have got 3 1/2" of rain so far with at least this much more coming tonight and tomorrow.

I have no idea how much rain/snow we got today. It was pretty substantial for New Mexico though. We needed it so I'm not complaining. That's why I always have a backup plan.

 

[dfergie]

I have no idea how much rain/snow we got today. It was pretty substantial for New Mexico though. We needed it so I'm not complaining. That's why I always have a backup plan.

Clear & windy start here, absolutely calm for about 4 hours, 2 hour dust storm, then clear & windy down here, had thoughts about cooking till dust hit… Leftover recent ham is good!

 

[TRG]

Clear & windy start here, absolutely calm for about 4 hours, 2 hour dust storm, then clear & windy down here, had thoughts about cooking till dust hit… Leftover recent ham is good!

Yes, the dust storms this year have been bad. Lots of warnings for people with respiratory issues. I'm hoping this latest soak keeps that mess down for a while.

 

[navychop]

NEW TOY!

Kamado Joe Rotisserie Basket. This thing is built like a Tonka! Side panels holding contents can be cupped out or flat. Pics show one of each on a boneless leg of lamb.

 

[dfergie]

Nice!