What’s on the grill/smoker today? 2020

[H. Vachon]

While seeking advice on a new smoker, it occurred to me that many of us enjoy smoking and grilling meat regularly.

Thought it would be nice to have a thread to post pictures of your smoking/grilling masterpieces and share advice or opinions on techniques and equipment (or just shoot the shit)

And.... GO!

 

[H. Vachon]

Smoked a couple small pork tenderloins today to test out the new MB smoker I bought yesterday. Certainly nothing extraordinary, sliced one thin for sandwich’s and did medallions with the other. I’ve never used a pellet smoker before so I learned a few things today that should help me in the future

 

[Rod]

Very nice! Excellent for a test run. The bark looks perfect; nice job!

 

[H. Vachon]

Very nice! Excellent for a test run. The bark looks perfect; nice job!

Thank you sir!

 

[{tpc}]

Yummy!! I need to prep my meat for tomorrow. I usually get up really early to put it on, but this one os smaller, only 4.5 lbs, so I'll just figure it all out when I get up. That said, might be a few hours before I can supply the pics.

 

[smellysell]

Pork loin on the smoker is vastly underrated.

 

[Scap]

Was too tired to take more pics, but this is the how my brisket flat turned out.
14 hrs on the smoker, then kept in a oven set at 175 (meat temp was at 155) until the next morning.

 

[{tpc}]

Ok so got some pics, here is where we are at so far:

Prep from last night:

FFAEF526-3D0D-4654-AE5E-19B8E648141A.jpeg

• {tpc}
• Mar 16, 2020

This morning, with the probe in and ready to go on:

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• Mar 16, 2020

Meat on the smoker:

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• Mar 16, 2020

Door shut:

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• Mar 16, 2020

Gratuitous pic of smoke:

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• Mar 16, 2020

Pic of the tools:

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• Mar 16, 2020

 

[{tpc}]

Here is a pic at about the 1 hr 30 min mark, after spritzing with Apple juice/water mixture:

A1F5558D-B977-4AEC-B331-B16194566E31.jpeg

• {tpc}
• Mar 16, 2020

 

[{tpc}]

Doesn’t look much different, but this is at the 3 hour mark:

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• {tpc}
• Mar 16, 2020

 

[H. Vachon]

Doesn’t look much different, but this is at the 3 hour mark:

20292A17-AD40-4DCC-9185-A1A1CB75185A.jpeg

• {tpc}
• Mar 16, 2020

How long are you keeping it on for? (AKA how long do I have to get to your house for dinner )

 

[{tpc}]

How long are you keeping it on for? (AKA how long do I have to get to your house for dinner )

Well the plan is/was to wrap it at 165. But I’m sitting
at 160 so I’ve encountered a little bit of a stall. I would say at this point we may not be eating until 8 tonight lol. Going to give it another half hour and see what it does.

This is the 4.5 hr mark:

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• Mar 16, 2020

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• Mar 16, 2020

 

[{tpc}]

Ok, so we pulled and wrapped at 162, added a little more Apple juice/water mix inside the wrap and put it back inside. Upped the temp 15 degrees, no more chips needed at this point. Goal is to get to 200-205, pull it out wrap in towel and into the cooler for at least 30 min and ready to dine.

Here are the latest pics:

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• Mar 16, 2020

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• Mar 16, 2020

 

[{tpc}]

Ok last update. Pulled it at 203, wrapped in a towel and into the cooler for 30 min. Usually like to do an hour, but we were hungry! This was about a 9.5 hr smoke start to finish. Never go by time to keep it on, always by monitoring the temps.

In the cooler:

4B0F8390-6F89-454A-9699-B725B15B25EC.jpeg

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• Mar 16, 2020

Ready to pulled:

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• Mar 16, 2020

Pulled after removing the bone (slides out like butter):

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• Mar 16, 2020

And now we dine!

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• Mar 16, 2020

 

[H. Vachon]

Looks awesome man!

 

[{tpc}]

It was tasty. Great smoke flavor, better than some bigger ones I’ve done. Considering cutting in half future large ones instead of doing it as a whole.

 

[H. Vachon]

Just some quick half pounders for dinner tonight. Got the pork butt injected and seasoned for tomorrow’s smoke

 

[H. Vachon]

Injected and seasoned this 3 pound pork butt yesterday around 4pm. Pretty excited to see how it turns out. Doing a 1.25 hour smoke cycle before cooking at 235 for about 4hours. Smoking with lumberjack cherrywood pellets. I’ll try to keep my updates inside this original post.



First run with the Thermo Pro seems to be going well



Time to sit back and relax with a nice smoke



About 2.5 hours in (3.75 in including the cold smoke cycle) sitting around 145*. Will wrap around 165 assuming the bark darkens up a bit



Hit the stall at 164* Wrapped and tucked away for the long haul to 204*. I think I severely underestimated the duration of this cool at the 235* temp setting, but I have a feeling it will be well worth the wait



Pulled it off at 203* and put it straight in the cooler to rest for an hour. Totally time in the smoker was 6.5 hours. I’ll post a picture of the final product in an hour or so



So sadly it didn’t pull very easy and some of the meat seems to be on the drier side than I would have liked. Still tastes great, just a little disappointing. This is my first time smoking a pork butt so if anyone noticed anything weird that I did, I am all ears. It was also boneless, not sure if they tend to dry out more than a bone in one would. Anyway, thanks for tagging along in my adventure today. Made myself a little slider with horseradish and bbq sauce

 

[smellysell]

Injected and seasoned this 3 pound pork butt yesterday around 4pm. Pretty excited to see how it turns out. Doing a 1.25 hour smoke cycle before cooking at 235 for about 4hours. Smoking with lumberjack cherrywood pellets. I’ll try to keep my updates inside this original post.

View attachment 30220

First run with the Thermo Pro seems to be going well

View attachment 30221

Time to sit back and relax with a nice smoke

View attachment 30222

About 2.5 hours in (3.75 in including the cold smoke cycle) sitting around 145*. Will wrap around 165 assuming the bark darkens up a bit

View attachment 30224

Which smoker did you end up going with?

 

[H. Vachon]

			Which smoker did you end up going with? Masterbuilt 130S