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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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[Reply]
MTG#10 08:21 PM 06-06-2019
Originally Posted by cooper barrett:
They swapped the fire box and added wheels.

True. Why is this so expensive then?
[Reply]
cooper barrett 08:23 PM 06-06-2019
See edit


Originally Posted by MTG#10:
True. Why is this so expensive then?

[Reply]
philfree 08:39 PM 06-06-2019
The picture i posted was of the Kingman but I'm actually getting a Loaded Wichita on the Offroad Cart. A custom build.
[Reply]
cooper barrett 08:58 PM 06-06-2019
Originally Posted by philfree:
The picture i posted was of the Kingman (custom build Kingman (base $2800) with upgraded firebox) and off road cart but I'm actually getting a Loaded Wichita on the Offroad Cart. A custom build.
350lb lighter than stock Kingsman? The Witchita is $1750 plus wheels... So I may have overbid?
[Reply]
Sorce 03:49 PM 06-09-2019
Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk
[Reply]
cooper barrett 05:51 PM 06-09-2019
Originally Posted by Sorce:
Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk
I don't wrap...
[Reply]
RedRaider56 07:14 PM 06-09-2019
Originally Posted by Sorce:
Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk
I just finished watching Lesson #3 of Aaron Franklin's Masterclass and he wrapped his pork butt for the final 2 hours of cook, then let it rest for almost an hour
[Reply]
cooper barrett 08:34 PM 06-09-2019
I do wrap and rest, just do not wrap and cook. Go into a giant ziplock bag wrapped in towels into warm cooler for about 1-2 hours
[Reply]
philfree 10:18 AM 06-10-2019
Yesterdays offering. Slab of ribs, 4 chicken thighs and a pork butt. Didn't get a good money muscle on the butt so I was a little disappointed but it pulled nicely. It actually got to temp after 10 hrs. I was figuring 12 hrs. I let it rest for 2 hrs. I felt like it was a to charred but my dang spray bottle would spray the spritz so I couldn't keep it from happening unless I wrapped it early. The ribs were sweat with the late heat. Chicken skin wasn't bite through but it was good. I didn't really scrap the fat off the skin because it's to much work.

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Sorce 08:06 AM 06-14-2019
Picked up two 9lb pork butts from sams yesterday. Will rub them up tonight then start them tomorrow and smoke overnight.
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cooper barrett 11:10 AM 06-14-2019
10-12 Chicken thighs and 2 pork tenderloins before the monsoon tomorrow evening.

I have a 1/2 rib eye burger I may smoke too.
[Reply]
SAUTO 06-14-2019, 11:15 AM
This message has been deleted by SAUTO.
SAUTO 11:17 AM 06-14-2019
Originally Posted by philfree:
Yesterdays offering. Slab of ribs, 4 chicken thighs and a pork butt. Didn't get a good money muscle on the butt so I was a little disappointed but it pulled nicely. It actually got to temp after 10 hrs. I was figuring 12 hrs. I let it rest for 2 hrs. I felt like it was a to charred but my dang spray bottle would spray the spritz so I couldn't keep it from happening unless I wrapped it early. The ribs were sweat with the late heat. Chicken skin wasn't bite through but it was good. I didn't really scrap the fat off the skin because it's to much work.

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drinking while typing?
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Sorce 04:49 PM 06-14-2019
Well looks like my original plan is out thanks to all day rain Sunday so this is happening now.

Sent from my Pixel 3 using Tapatalk
[Reply]
Sorce 11:05 AM 06-15-2019
Forgot to get a picture on the smoker. This is the second one before it's rest.

Sent from my Pixel 3 using Tapatalk
[Reply]
cooper barrett 11:25 AM 06-15-2019
nice bark
[Reply]
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