My newest toy

[Jdkxtreme]

So. My wife was sick for 3 days and I was bored so I spent a bit too much time in the barter section on Craig's list. I ended up with a pull behind smoker. I have never smoked anything. Tried it out this weekend. Pics attached

[tkwalker]

Originally Posted by Jdkxtreme

So. My wife was sick for 3 days and I was bored so I spent a bit too much time in the barter section on Craig's list. I ended up with a pull behind smoker. I have never smoked anything. Tried it out this weekend. Pics attached

Jeremy, Put JD down to be the smoker man at our next Gathering ... JD ... No excuses !! <'TK><

[Alphahawk]

That's some good looking meat. Man that is a serious trailer under that smoker...LOL.



Regards

[JandSCattleCo]

I might need to rent that from you when my FFA chapter has out Boston Butt fundraiser in October!

[Jdkxtreme]

I did chicken on it yesterday. I did not like it. I think I had it too smoky. It was my first time ever smoking anything. I am not opposed to renting it out to people that wont tear it up. I really want a cooker that size instead of a smoker.

[Reel Tune]

Originally Posted by tkwalker

Jeremy, Put JD down to be the smoker man at our next Gathering ... JD ... No excuses !! <'TK><

Noted.

Jdk,

The key is to smoke for the 1st qtr and then just low heat 225-250, another tip is consistant temperatures. When we smoke we'll use wood chips for the 1st 2-3hrs and then just low heat, with ribs we will wrap them in aluminum foil after 4hrs of an 8-10hr smoke, and smother the ribs in BBQ sauce before wrapping in foil.

Jeremy

[Jdkxtreme]

I think not using foil was my problem. This was the first time for me. I did not use chips at all since the fire box is big enough for whole pieces. I did not use any wet wood because what I used was this years wood and it seemed smokey enough. I think had I used foil I would have been in heaven.

[tkwalker]

Originally Posted by MidTNKayakAngler

Noted.

Jdk,

The key is to smoke for the 1st qtr and then just low heat 225-250, another tip is consistant temperatures. When we smoke we'll use wood chips for the 1st 2-3hrs and then just low heat, with ribs we will wrap them in aluminum foil after 4hrs of an 8-10hr smoke, and smother the ribs in BBQ sauce before wrapping in foil.

Jeremy

Jeremy ... what do you season with or what type of Rub ?? <'TK><

[Reel Tune]

Originally Posted by tkwalker

Jeremy ... what do you season with or what type of Rub ?? <'TK><

A little bit of this, a little bit of that.

Sorry, can't give that one up, it's never the same twice, but mostly the same ingredients for the same types of meat. My mom doesn't even have my recipes, I have to come up and grill and smoke for her because I won't give it up, and Sarah has given up trying to watch me to figure it out. I season different meats differently butts, ribs, poultry. I do most chickens and turkey the same, or pretty close.

Jeremy

[Transplanted Sportsman]

Dang man you had me (still do) drooling over that meat!! pretty cool toy indeed!!
Jeremy, I think next gathering we will hog tie you and feed you super hot mexican sauce until you spill the beans on the rubs, spices and marinades!! Lol!!

[tkwalker]

Jeremy, Tried your rib method tonight ... I make a pretty good rub and Q-Sause but I did not seal the aluminum foil good enough and a lost most of my sauce ... Good and tender ...had to pick the ribs (half rack) up with a spatula because everything would just fall apart ... grab a bone and a little jerk and all you had was meat ...Laid the bone on the plate ..

Do you use this method for Boston Butts ??? <'TK><

[Reel Tune]

Great to hear TK. I do loose some of the sauce in the aluminum foil, and with ribs I'll do a couple wet, and a couple dry when I do them. I wrap both after a few hrs of smoking to keep the moisture in.

Boston Butts I dry rub only, but I make the rub up 36hrs ahead of time and rub it down. Then I wrap the butt in saran wrap and throw it in the fridge until smoking time. I smoke with the fat on top so the juices run over the meat and soak into it. After smoking I let it sit for at least an hour before cutting or pulling it. I then let people add what kind of sauce if any when they serve it.

Jeremy

[bfish]

For butts I seldom wrap, unless my bark gets too dark. Take it to 190 for slicing and 205 for pulling. Once removed from the heat, I do wrap and let rest for at least an hour. Sometimes I will remove from heat and wrap then place in cooler (fill extra space with newspaper or rags) to keep warm till serving time (stays warm for up to 8 hours).