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  1. #1
    Author/Trainer 2020Wellness's Avatar
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    Let's See Your Meat - The Great Smoked Meat Thread

    This thread is about smoked meats.....post your succulent juicy smoked meat masterpieces.

    I woke up at 6am this morning and threw an 8lb pork butt into the smoker with Meat Church's Voodoo rub patted all over it. I set it at 200 and basically forgot about it for the next 14 hours. Generally I'll wrap something like this in butcher paper or foil at 160 degrees, but I wanted maximum bark on this one and didn't wrap or spritz it until it was done at 200 degrees internal.

    The taste on this was the best I've ever had and I don't see myself wrapping another pork butt again. After this, the only reason I see to wrap is to save on time. Anyway, on with the pics!







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    Hunter/Fisherbreh Redfish225's Avatar
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    My meat brings all the boys to the yard.

    I love eggs.
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    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by Redfish225 View Post
    My meat brings all the boys to the yard.

    Looks nice!

    Any details?
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    Registered User AK1615's Avatar
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    firing up the smoker now

    got a 3.5 chuck im gonna make a Mississippi roast with
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    Registered User donblaximus's Avatar
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    Nice pics guys. I am a big fan of darker bark as well.
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    Some ribs on the Masterbuilt gravity smoker. I need to do a butt soon.

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    Registered User AK1615's Avatar
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    Will post some pics later

    Not fancy like all yall
    Using an Ol smokey
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    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by AK1615 View Post
    Will post some pics later

    Not fancy like all yall
    Using an Ol smokey
    Yes, definitely post pics!
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    Hunter/Fisherbreh Redfish225's Avatar
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    Originally Posted by 2020Wellness View Post
    Looks nice!

    Any details?
    Two regular pork butts, rubbed with applewood dry rub, smoked with apple pellets.
    I love eggs.
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  11. #11
    Author/Trainer 2020Wellness's Avatar
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    Originally Posted by donblaximus View Post
    Nice pics guys. I am a big fan of darker bark as well.
    I'm thinking the next brisket will be a no wrapper for some supreme bark. Tempted to buy one right now because they're on sale for 3.99 a pound.
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  12. #12
    Registered User AK1615's Avatar
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    Originally Posted by 2020Wellness View Post
    I'm thinking the next brisket will be a no wrapper for some supreme bark. Tempted to buy one right now because they're on sale for 3.99 a pound.
    Get it and freeze it. before prices rise!




    Chuck used to be cheap. Dry brined for 24 hours the lightly dusted with some store bought prime rib rub



    2.5 hours at 275 cause im wrappin and shredding it. Started with mesquite lump charcoal, but snaked oak briquettes with some apple wood chunks on top
    Just need little smoke and bark. Would go longer, but I'm short on time unfortunately. Pulled it at 151 degrees




    Mississipi roast gredients




    Tony Montana mound



    6
    jar of sliced pepperoncinis cause we eating sandwiches


    Back on the smokey, gonna let it finish at the same temp
    will post finished results
    Last edited by AK1615; 07-05-2022 at 12:32 PM. Reason: pics
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    Old photo of a brisket:





    I wrapped it part way through the cook. I'm far from an expert, but I thought it was delicious. The last year or so I've mostly been doing chuck roasts. I can usually get them cheaper, and I don't have to cook them as long. The downside is they aren't much good for slicing. Here's the first one I did, fell apart when I tried to slice it.



    Now I just shred it and eat it as a sandwich topped with barbecue sauce and coleslaw.
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    Originally Posted by mingrey02stg2 View Post
    Some ribs on the Masterbuilt gravity smoker. I need to do a butt soon.

    [img]https://live.staticflickr.com/65535/52081070500_64b03c34f3_b.jpg[img]
    How do you like your gravity smoker/grill? I've been eyeing it hard. Do you get decent smoke out of it? And do you put chunks/logs in the ash tray or mix chunks with your briquettes to get your smoke?
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    most miscers can't afford meat due to inflation
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    Registered User AK1615's Avatar
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    Originally Posted by FarmersSon View Post
    Now I just shred it and eat it as a sandwich topped with barbecue sauce and coleslaw.
    Pretty much what im doing with my chuck
    Got some Hawaiian rolls im pretty excited about
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    This thread is relevant to my interests.

    Most recent cook, nothing fancy, just a couple butts for sammiches for my boy's bday party. Dry brined 24 hours. Rubbed and thrown on the Weber with mesquite and pecan chunks for 6 hours. Thrown in pan, covered and left in oven overnight @ 205⁰ so they would be ready to serve at lunchtime without having to wake up before the ass crack of dawn to start the cook...

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    Originally Posted by 78novacaine View Post
    This thread is relevant to my interests.

    Most recent cook, nothing fancy, just a couple butts for sammiches for my boy's bday party. Dry brined 24 hours. Rubbed and thrown on the Weber with mesquite and pecan chunks for 6 hours. Thrown in pan, covered and left in oven overnight @ 205⁰ so they would be ready to serve at lunchtime without having to wake up before the ass crack of dawn to start the cook...

    [Img]https://i.imgur.com/FYrUNw6.jpeg[img]
    Looks fantastic.

    Kettle or smokey mountain? I've seen guys use kettles with great success, but I picked up a smokey mountain because I didn't need something to grill on and was really only looking for something to use as a smoker.
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    Originally Posted by SpeedCheeser View Post
    How do you like your gravity smoker/grill? I've been eyeing it hard. Do you get decent smoke out of it? And do you put chunks/logs in the ash tray or mix chunks with your briquettes to get your smoke?
    I've used an offset for lots of cooks, then went to a Weber Smokey Mountain for years, and now to the Gravity 1050. It's a game changer for sure with the electronic temperature control which will keep it at +/- 2 degrees through the entire duration of the cook. I prefer to mix in pieces of wood with the charcoal but have also put some in the ash tray with good results. I definitely get a good amount of smoke out of it and would say it's just as good as anything I've used before as far as smoke goes. The other huge benefit is being able to crank the temp up to 700 for searing steaks or even doing a reverse sear at ~225, then cranking it to 700 at the end. It also heats up very quickly (less than 10 mins) which is a big plus for me when using charcoal. I don't use any other grill/smoker anymore.
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    Originally Posted by FarmersSon View Post
    Looks fantastic.

    Kettle or smokey mountain? I've seen guys use kettles with great success, but I picked up a smokey mountain because I didn't need something to grill on and was really only looking for something to use as a smoker.
    22" Kettle with slow'n'sear. I've got an Old Country Pecos for bigger cooks, but for smaller cooks and/or when I don't have time to manage a fire, the kettle works great. That slow'n'sear makes holding temp a piece of cake, and it can go 8+ hours on a single load so it is very efficient.
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    Originally Posted by FarmersSon View Post
    Looks fantastic.

    Kettle or smokey mountain? I've seen guys use kettles with great success, but I picked up a smokey mountain because I didn't need something to grill on and was really only looking for something to use as a smoker.
    The kettle is kind of a pain in the ass since you have to use a "snake method" for low and slow or keep adding charcoal and wood.
    Still comes out tasty though. Im looking into making a drum smoker
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    Originally Posted by LethalGunz34 View Post
    I love eggs.
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    Originally Posted by OffwhiteBrah View Post
    most miscers can't afford meat due to inflation
    We out here with poverty pork butts and ground chuck….
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    Originally Posted by 2020Wellness View Post
    We out here with poverty pork butts and ground chuck….
    Down here if you speak some spanish and talk to the meat lady early tuesdays she slides you the good cuts on clearance

    Muchas gracias
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    Originally Posted by OffwhiteBrah View Post
    most miscers can't afford meat due to inflation
    Deff agree
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    In for some great meat! I'll have to take some pics next time I smoke something.

    I have a Traeger 575 Pro and Weber Genesis II on the deck, and just bought an SNS Kettle Deluxe that should be on the way soon.
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    Originally Posted by AK1615 View Post
    The kettle is kind of a pain in the ass since you have to use a "snake method" for low and slow or keep adding charcoal and wood.
    Still comes out tasty though. Im looking into making a drum smoker
    Look up slow'n'sear. No snake needed and runs 8+ hours on a single load of charcoal and wood chunks with minimal adjustments.
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    Originally Posted by mingrey02stg2 View Post
    I've used an offset for lots of cooks, then went to a Weber Smokey Mountain for years, and now to the Gravity 1050. It's a game changer for sure with the electronic temperature control which will keep it at +/- 2 degrees through the entire duration of the cook. I prefer to mix in pieces of wood with the charcoal but have also put some in the ash tray with good results. I definitely get a good amount of smoke out of it and would say it's just as good as anything I've used before as far as smoke goes. The other huge benefit is being able to crank the temp up to 700 for searing steaks or even doing a reverse sear at ~225, then cranking it to 700 at the end. It also heats up very quickly (less than 10 mins) which is a big plus for me when using charcoal. I don't use any other grill/smoker anymore.
    That's awesome. Glad to hear you're liking it so much. I have a propane Weber for my grilling, like weekly meal prep, and a Masterbuilt propane smoker for fun stuff. Been really looking at that 1050 to replace both as a grill and smoker. I'm really not expecting it to be quite as nice as a proper stick burner when smoking, but if it's even remotely close to as nice of a result, that set it and forget it self regulating temperature is well worth it for me. And yeah, it seems amazing with the temperature range it's capable of and how fast it can get there. Watched a guy do a reverse sear on a fat ribeye after about an hour of smoke and it looked so hnng. I've been wanting to do that with some tomahawks for a while now.

    It's kind of funny, my gas tubes are starting to deteriorate pretty bad on my grill and my probe thermometer just died, and I kinda don't want to replace either because I feel like I should just jump on this grill and cover both.
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