I didn’t think they were too bad overall since they only cook for like an hour. About 20 minutes or so to put together.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I didn’t think they were too bad overall since they only cook for like an hour. About 20 minutes or so to put together.
Nice! I'm literally planning to do these exact things on Sunday. Never done them before so looking forward to it.
We're also doing a homemade pizza for the game and I'm going to look into doing it on the pellet grill.
I've done pork belly burnt ends before, loved them. Restaurant in Cedar Falls has them all the time and they are to die for, I'm always getting them.
Chuck roast burnt ends are also a really great option.
My only suggestion is to make sure you find meaty bacon. I had some that was unusable because it was mostly fat and made the “cup” too floppy to fill.
Wanting to make a cookie sheet lasagna on Saturday and wait to cook it on Sunday. Trying to determine if should put in in the oven or put in on the smoker at around 350 degrees.
Same concept as you but used a full jalapeño. Cream cheese with my own BBQ rub. Grew the “fooled you” jalapeños. Just the right amount of heat. Just wore gloves when cleaning the seeds out.
Even split some poblanos
in this batch.
Drizzled with bbq sauce during the smoking process. They were gone in minutes.
This look delicious. But I wouldn't be able to take a solid crap for a good 10 days after those.
Here's my evolved recipe over the years for my Traeger. I still do Brisket about 90% of the time because I like the rest of the meat, but this works really well for "poor man's burnt ends".
Grill Temp: 250
Food Target: 203
Est Time: 8-10 hrs
Ingredient
- 2x 2lbs Chuck Roast
- BBQ Sauce
- Brown Sugar
- Smoke at 250 until 165 internal temp.
- Wrap and cook until 203.
- Pull, unwrap, rest for 30 mins.
- Cut into cubes, rub with sauce and brown sugar.
- Place in foil pan uncovered and cook for 45 mins @ 300.
Smoking some wings for an impromptu party my wife decided to throw. Couple questions, do you guys normally sauce before or after, and what temp should I smoke them at?
I'm smoking wings too. I usually pat them really dry, add the dry rub, and get onto the smoker at very low temp, like 180-200 tops, and let go for 2 hours. Then I pull the wings off, sauce them, and put them back onto the smoker and crank the heat up to at least 350 for maybe 20 minutes, this essentially bakes the sauce into them and gets them sticky. Down side is that they don't have that crispy skin, but I'm not sure how to get crispy skins with sauced wings. Either way, this system hasn't let me down, they usually turn out great.
Have you tried cubing ahead of cooking to cut down on time and increase smoke/rub surface area? That seems to be the way a lot of recipes do it these days.
Nope. I just pat them dry, put on the dry rub, and onto the smoker.
This is the best method I've found, but I have such a small air fryer that it takes forever to finish them
Barrows have more meat in the tummy than gilts. In the industry they used to be called F*cker muscles. If you go to a locker ask for a barrow not a gilt or if you have a friend take one to the locker for you. I look through all packages and sometimes pass on sale bacon and buy a belly with muscle.