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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I find pork shoulder plenty moist after trimming most of the fat off prior to smoking. The rendered fat just mucks up my smoker and does nothing to enhance the end product IMO. I put the big trim on the butt and liberally seasoned it with my favorite pork rub and had this hunk of wonderful in the smoker by 8:30 AM. I am smoking at 225° , wrapping to crunch at 160° or so, and will remove it to relax prior to pulling when it reaches 205°.
If you need to repurpose any leftovers my wife made this the last time a smoke a shoulder and it was unbelievable. In fact we are thawing out some frozen pulled pork to have it again this week.
www.theseasonedmom.com
Easy Pulled Pork Casserole with Cornbread Topping
This pulled pork casserole with cheesy Jiffy cornbread crust is a quick, flavorful way to use up leftover or store-bought BBQ pork.
www.theseasonedmom.com
Oh, and wings are on sale this week for $0.99 / lb so I'm smoking a few pounds of them tonight.
The casserole looks great. It would be a hard sell to my wife. I'd be all over it though 
The last butt I smoked, I saved two meals to consume and froze the rest. I vac sealed portions that were perfect for making deluxe burritos for me or a couple of sandwiches. I'm not about to waste any of it. I plan to do the same tonight. Sadly, my wife is not a fan of pulled pork and refuses to eat cornbread. It is true... opposites attract.
Wings are always good!
The last butt I smoked, I saved two meals to consume and froze the rest. I vac sealed portions that were perfect for making deluxe burritos for me or a couple of sandwiches. I'm not about to waste any of it. I plan to do the same tonight. Sadly, my wife is not a fan of pulled pork and refuses to eat cornbread. It is true... opposites attract. Wings are always good!
My pork butt was almost up to temp when I came home from riding. I turned the smoker down and opened the lid and let the butt loose a couple of degrees before turning the smoker back up. It's just about up to temp again. This is a buddy trick. He likes to keep it just short of target for an hour or so, sitting in a pan, and steaming. I wasn't ready to let it rest so I thought I'd give his cook a try. I can't see that it could hurt a thing, steaming it it's juices for forty five minutes. .... I hope
I can't say that elongating the cook produced a better pulled pork. I can say for certain that it had no negative effect. The pulled pork was excellent. I've cooked a couple that weren't excellent but it's a rare occurrence. It's difficult to go wrong with pork butt.
I decided it's time for a steak night: so I pulled a couple of special ribeyes out of the freezer. These are from grass-fed beef that never received hormones or antibiotics... most importantly, look at the incredible marbling on these beauties! They were sold at a chain grocery store, marked as USDA Choice: but if someone put these in front of me and asked me what grade they are, I'd bet money that they're USDA Prime. I'll put a marinade on them that took me 20 years to perfect; get a nice, steakhouse diamond sear on them and serve them this evening with sauteed mushrooms and a glass of Schiava.
Those don't only look like prime cuts, they rival Wagyu! You and your lady are in for a real treat!!!
Wow, I'd just finished telling former tax deduction son that these are getting into Wagyu range when you posted that! Yep, these should be tender enough to chew themselves!
EDIT: On the plate with the mushrooms and corn, that steak was a masterpiece. I literally cut mine with a fork. Some animals are born to end up on a plate and, praise the Lord, that one ended up one mine. The Darling Bride was equally satiated with hers, so all I can say is that's one more awesome steak dinner in the books.
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I tossed a rack of short ribs on the smoker this morning. 10 hours low and slow.
I love a nice steak as much as the next guy... but I cannot see me ever paying $157/lb for anything edible.
Wagyu is a rich man's sport. It's a once in a life time slice of heaven for a poor man.
BrickHouse
Android Expert
Very tender, just don't let it be over cooked.
I'm going to smoke a bison/breakfast sausage meatloaf tomorrow. Beyond the choice of meats, it will be a traditional loaf for the most part. I'll dice up some onion and likely some bell pepper to add to the egg and breading mix. I will smoke it at 225° and look for an internal temp of 160-165° internal temp. It will be a tomato base and glaze loaf.
We are going to the butcher today to get some prime steaks. I'll grill them up with some sort of veggie on the side.
I put my ground bison/breakfast sausage on the smoker 45 minutes ago. I'm guessing 2.5 hours to cook but I'll call it done when it reached 160° or so. The loaf is 1.5 pound ground bison and 1 pound jimmy dean sage breakfast sausage. Added to the meat is two eggs, a row of saltines, a small bell pepper, a third of a purple onion, a half can of original ro-tel, tomato sauce, and salt and pepper.
I had meatloaf out at a restaurant last night. Disappointed. That's why it's one of the meals, like steak, that I cook at home. It's always better that way.
My meatloaf has been in the smoker for two hours and it's at 147°. I don't think my 2.5 hour guess will not be far off. I put my tomato glaze on the loaf at the one hour in mark. It is smelling good!
My meatloaf was almost excellent. I had my meat probe in center mass of my loaf and it registered 162° before I removed it from the smoker. The taste was very good. The mix, if it could be duplicated, would be my go to loaf. However, the top inch or so of the loaf wasn't quite done. I am satisfied it was plenty safe to consume and I did just that. When we were finished eating, I baked it for an additional fifteen minutes in a 350° oven. My guess is the 20 mph wind that we had this afternoon was pulling the heat off the top of the smoker. I've never had this happen before. I'll do a bit or random instant read probs my next loaf to insure it is done from top to bottom. I'm looking forward to my meatloaf sandwiches tomorrow.
