DNP Posted February 21, 2021 Report Share Posted February 21, 2021 (edited) How long do you brine yours @Sisco? I did that a few times. 8-12 hours seemed to be good. A full day was way too much. Edited February 21, 2021 by DNP Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 21, 2021 Report Share Posted February 21, 2021 Usually 12 hours. This one was 24 so we shall see. Was going to smoke it today, but had a bunch of left over steak for dinner instead, so it stayed in the brine an extra ten hours. Won’t have to salt the meat, that is for sure. Quote Link to comment Share on other sites More sharing options...
DNP Posted February 21, 2021 Report Share Posted February 21, 2021 I guess it will all depend on the brine too. Looking forward to hear the results. Quote Link to comment Share on other sites More sharing options...
shepp Posted February 21, 2021 Report Share Posted February 21, 2021 12 hours ago, unforgiven said: Fukin amazing brother 👍 12 hours ago, Sisco said: +1 Thank you gentlemen! 11 hours ago, ARTrooper said: I need to come visit you this summer just to learn to smoke stuff! Would visit Neal but I have spent to much of my life in Rock county and I hate that place. Lol Who says I want you to come here and learn 😬 Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 21, 2021 Report Share Posted February 21, 2021 4 hours ago, shepp said: Thank you gentlemen! Who says I want you to come here and learn 😬 Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 21, 2021 Report Share Posted February 21, 2021 1 hour ago, ARTrooper said: 6 hours in Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 21, 2021 Report Share Posted February 21, 2021 Just now, Sisco said: 6 hours in Looks amazing Al. Meat prep is the biggest thing I need to learn. I am used to just throwing on some seasoning or at the very most using an actual rub. I never really do anything more than that. wife is currently out getting some pork butts and other stuff that are on sale locally for 93 cents a pound. And thawing out a venison neck roast to use in the next couple of days. I am in love with smoking now Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 21, 2021 Report Share Posted February 21, 2021 also got 20 pounds of pork roast and 4 chickens. Quote Link to comment Share on other sites More sharing options...
edgecrusher Posted February 21, 2021 Report Share Posted February 21, 2021 🤤 Quote Link to comment Share on other sites More sharing options...
Madhouse Posted February 21, 2021 Report Share Posted February 21, 2021 Tonight's dinner Quote Link to comment Share on other sites More sharing options...
DNP Posted February 22, 2021 Report Share Posted February 22, 2021 Damn you’re all making me hungry. Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 22, 2021 Report Share Posted February 22, 2021 3 hours ago, ARTrooper said: also got 20 pounds of pork roast and 4 chickens. That Pork roast is a good place to start. Make a slather of Worcestershire sauce, a little fresh minced garlic, a commercial rub and a little olive oil. rub it down and let it sit overnight in the refrigerator before putting it on the smoker. Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 22, 2021 Report Share Posted February 22, 2021 So what’s the best way to prep a pork butt? And at what temp should I cook it? Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 22, 2021 Report Share Posted February 22, 2021 24 minutes ago, Madhouse said: Tonight's dinner looks good. Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 22, 2021 Report Share Posted February 22, 2021 1 minute ago, Sisco said: That Pork roast is a good place to start. Make a slather of Worcestershire sauce, a little fresh minced garlic, a commercial rub and a little olive oil. rub it down and let it sit overnight in the refrigerator before putting it on the smoker. Haha posted the answer right as I was asking the question Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 22, 2021 Report Share Posted February 22, 2021 End product tonight Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 22, 2021 Report Share Posted February 22, 2021 If your Pork Shoulder has a fair amount of fat, brining is less important. Brining for chicken and leaner cuts replaces the relative lack of fat in keeping the meat moist. Generally try to get over 260F for half an hour to kill any potential bacteria, then throttle it back to 210F. If you like a drier crustier bark leave it on the rack like it is. If you want moist fall off the bone wrap it in aluminum foil after 5 to 6 hours. cooking time is generally 10 hours, more if you want and have it wrapped. A temperature probe will let you know exactly. I tend to wrap and cook longer to get fall off the bone. Quote Link to comment Share on other sites More sharing options...
sketch Posted February 22, 2021 Report Share Posted February 22, 2021 36 minutes ago, DNP said: Damn you’re all making me hungry. same here!🍻🍻 Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 22, 2021 Report Share Posted February 22, 2021 @Sisco so even with it completely wrapped in aluminum foil it will still get the smoky flavor just fine? Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 22, 2021 Report Share Posted February 22, 2021 14 minutes ago, Sisco said: If you want moist fall off the bone wrap it in aluminum foil after 5 to 6 hours. cooking time is generally 10 hours, more if you want and have it wrapped. 6 minutes ago, ARTrooper said: @Sisco so even with it completely wrapped in aluminum foil it will still get the smoky flavor just fine? You will get plenty of smoke flavor in the first 5-6 hours. Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 22, 2021 Report Share Posted February 22, 2021 Doc is right Quote Link to comment Share on other sites More sharing options...
shepp Posted February 22, 2021 Report Share Posted February 22, 2021 (edited) 4 hours ago, ARTrooper said: Looks amazing Al. Meat prep is the biggest thing I need to learn. I am used to just throwing on some seasoning or at the very most using an actual rub. I never really do anything more than that. wife is currently out getting some pork butts and other stuff that are on sale locally for 93 cents a pound. And thawing out a venison neck roast to use in the next couple of days. I am in love with smoking now https://amazingribs.com/information-about-our-pitmaster-club start reading, between him and wash I learned most everything. wash and I actually went back to meatheads way of doing butts awhile ago with no wrap, I feel you get a better bark. he should have recipes for rubs in there too, if you have an extra 20$ his book is great and a lot easier to use than the web site https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=mp_s_a_1_3?dchild=1&keywords=amazing+ribs+cookbook&qid=1613955940&sprefix=amazing+ri&sr=8-3 Edited February 22, 2021 by shepp Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 22, 2021 Report Share Posted February 22, 2021 14 minutes ago, Armed Eye Doc said: You will get plenty of smoke flavor in the first 5-6 hours. Ah I see. Makes sense. 8 minutes ago, shepp said: https://amazingribs.com/information-about-our-pitmaster-club start reading ok wife and I will definitely take a look. Quote Link to comment Share on other sites More sharing options...
shepp Posted February 22, 2021 Report Share Posted February 22, 2021 If you weren’t so sick of rock co I’d tell you to come down and get some rubs Quote Link to comment Share on other sites More sharing options...
shepp Posted February 22, 2021 Report Share Posted February 22, 2021 Just now, ARTrooper said: Ah I see. Makes sense. ok wife and I will definitely take a look. FYI I edited and added more Quote Link to comment Share on other sites More sharing options...
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