Food and Drink Brinkman smoke n grill - Page 19

Raiderhater · 08-18-2013, 01:17 PM

Quote:

Originally Posted by lewdog

I have a smoking question and figured we might as well bump this thread up. There was some good info in here last year that I used quite a bit.

I'm going to a friend's house for opening day. Here on West Coast time that means 10 a.m. kickoff. I am going to smoke a pork butt for some pulled pork sandwiches, but due to time constraints and not being at my house, I'm going to have to do this the day before.

Given the butt size I will be using it will likely take 9-10 hours to get it up to a temp of 190.

My question is how do I store this and re-heat it the day after so that the meat doesn't get dried out and tastes as close to coming off the smoker as it can be instead of microwaved leftovers?

Uh, why not just time it so that it is ready about the time you are fixing to head over?

**lewdog** · 08-18-2013, 01:21 PM

Quote:

Originally Posted by Raiderhader

Uh, why not just time it so that it is ready about the time you are fixing to head over?

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

FlaChief58 · 08-18-2013, 01:28 PM

Quote:

Originally Posted by lewdog

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

A REAL pitmaster would

Raiderhater · 08-18-2013, 01:42 PM

Quote:

Originally Posted by Flachief58

A REAL pitmaster would

KCUnited · 08-18-2013, 01:33 PM

Quote:

Originally Posted by lewdog

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

Depending on your smoker, it should hold temp overnight. Pork is pretty forgiving and can handle some temp fluctuations.

Worst case, you could also pull it, put it in an aluminum pan, add some moisture and reheat in the oven.

Raiderhater · 08-18-2013, 01:40 PM

Quote:

Originally Posted by lewdog

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

Well yeah. It is going to be a Saturday night. Smoke meat and drink beer all night. Hell, even better idea: take your smoker over to your friend's place and do it over there. That'd be a great time.

**lewdog** · 08-18-2013, 01:43 PM

Quote:

Originally Posted by Raiderhader

Well yeah. It is going to be a Saturday night. Smoke meat and drink beer all night. Hell, even better idea: take your smoker over to your friend's place and do it over there. That'd be a great time.

I'm too ****ing old for that staying up late shit.

And I sure as hell ain't putting that nasty smoker anywhere near my car.

tooge · 08-20-2013, 09:31 AM

Quote:

Originally Posted by lewdog

I have a smoking question and figured we might as well bump this thread up. There was some good info in here last year that I used quite a bit.

I'm going to a friend's house for opening day. Here on West Coast time that means 10 a.m. kickoff. I am going to smoke a pork butt for some pulled pork sandwiches, but due to time constraints and not being at my house, I'm going to have to do this the day before.

Given the butt size I will be using it will likely take 9-10 hours to get it up to a temp of 190.

My question is how do I store this and re-heat it the day after so that the meat doesn't get dried out and tastes as close to coming off the smoker as it can be instead of microwaved leftovers?

You don't have to cook a pork butt whole. I had a time constraint last weekend and cut one into 6 pieces. Smoked it for 2.5 hours, foiled it, then cooked it for another 2 hours. It was perfect to pull. So, you could just get up pretty early, say 4:30, smoke the cut up butt, go back to bed, wake up about 7:30, foil it, and then just take it over hot off the smoker and pull it for sammys at your friends house. Thats what I'd do.

**Dunit35** · 08-20-2013, 10:24 AM

What wood pellets should I buy for beef, pork, fish, etc? I've heard oak is good for beef. Mesquite is strong, and fruit woods are usually the way to go. Anybody know what is best?

jspchief · 08-20-2013, 10:29 AM

Quote:

Originally Posted by Dunit35

What wood pellets should I buy for beef, pork, fish, etc? I've heard oak is good for beef. Mesquite is strong, and fruit woods are usually the way to go. Anybody know what is best?

I would reserve the stronger ones for beef like mesquite and hickory. Fruitwoods are good for pork, as well as milder woods like oak and maple.

For anyone just starting out smoking, I always give the same advice. Keep a journal. Document things like the wood, rub, cooking method, etc. There are a lot of different ways to smoke good meat. Personal taste and actually being able to track what you did that gave you the results you liked helps.

Conversely, because there are so many different ways to get it right, you can get away with "winging it" alot. If you aren't that particular, just try something different from the web every time.

**Dunit35** · 08-20-2013, 10:35 AM

Quote:

Originally Posted by jspchief

I would reserve the stronger ones for beef like mesquite and hickory. Fruitwoods are good for pork, as well as milder woods like oak and maple.

For anyone just starting out smoking, I always give the same advice. Keep a journal. Document things like the wood, rub, cooking method, etc. There are a lot of different ways to smoke good meat. Personal taste and actually being able to track what you did that gave you the results you liked helps.

Conversely, because there are so many different ways to get it right, you can get away with "winging it" alot. If you aren't that particular, just try something different from the web every time.

Thanks. I plan on writing stuff down as I go. I'm doing kc strips tonight on it. From what I'm reading you can smoke them at 225 degrees for 20-30 minutes until internal temp of 110-120. Then it says to jack the temperature to the high stage (400-450) for 1-2 minutes per side for searing, remove at 130-140 depending on how you like it.

**cabletech94** · 08-18-2013, 11:44 AM

i know. that's what i said, SON............(shakes head).

FlaChief58 · 08-18-2013, 11:59 AM

Quote:

Originally Posted by cabletech94

i know. that's what i said, SON............(shakes head).

The whole ****ing point of this thread is BBQ....son.

**cabletech94** · 08-18-2013, 12:25 PM

Quote:

Originally Posted by Flachief58

The whole ****ing point of this thread is BBQ....son.

actually, it says smoking in the op. not bbq. i'm not hear to fight. was just offering another option.

(p.s. i know smoking is usually intended for bbq, but that's not always the case)

can't we all just get along? SON!

FlaChief58 · 08-18-2013, 12:32 PM

Quote:

Originally Posted by cabletech94

actually, it says smoking in the op. not bbq.

can't we all just get along? SON!

Well it sure as hell doesn't say crock pot...son

NO.... son!

08-20-2013, 10:24 AM	#9
Dunit35 Keepin it Real Join Date: Sep 2004 Location: Oklahoma Casino cash: $1367045	What wood pellets should I buy for beef, pork, fish, etc? I've heard oak is good for beef. Mesquite is strong, and fruit woods are usually the way to go. Anybody know what is best?
Posts: 10,489

08-18-2013, 11:44 AM	#12
cabletech94 Everything is Awesome!!!!! Join Date: Jul 2008 Location: The Pitt Casino cash: $1926805	i know. that's what i said, SON............(shakes head). __________________ Originally Posted by Big Smoke May as well laugh. Otherwise I will probably break shit.
Posts: 10,933