Smokin'

Nice out today, and last night I bought some smokin meat. My mind is going into smoke mode. As I was perusing the selections last night, I started questioning some things. I'm generally a novice smoker, with only one year of experience under my belt at my own household, but I've been watching my pappy do it for years.

1. I bought a "fresh picnic ham" along with a few shoulders. It was on sale, I couldn't resist. Is picnic ham considered a decent slab for smoking?

2. I was sizing up briskets (have yet to do one - still on ribs, and butts/shoulders) but it got me thinking. Does anyone ever bbq the tougher roast cuts like chuck roasts, 7 bone etc.? Would those come out too dry?

Hi,

I made the Cuban Style Roast Pork from Cook's Illustrated with Cuban Black Beans a la Cook's as a side dish. The link takes you to the WSM 5-step where I described my experience with this recipe.

I used the picnic shoulder cut for this recipe, which looks confusingly like a ham though it isn't.

Regards,

alas my smoker has been idle since my Super Bowl Party.

But I am ready to get going as soon as the weather breaks, and get back to a typical weekend of firing the smoker up on Friday night for an all nighter, with brisket, or pork butts for Saturday dinner, and finishing up the weekend on a Sunday smoking some ribs.

I truly feel sorry for those who cannot/do not eat pork.

I didn't stop smoking all winter, though I certainly didn't do it as often as I do over the summer. Just last weekend, I did a batch of baby backs and some Hungarian Sausage from Ream's Meat Market.

jimswside wrote:I truly feel sorry for those who cannot/do not eat pork.

There are those who happily believe we are poisoning ourselves.

Regards,

Cathy2 wrote:

jimswside wrote:I truly feel sorry for those who cannot/do not eat pork.

There are those who happily believe we are poisoning ourselves.

Regards,

more "poison" for us I guess.

just getting around to posting my results from last weekends results from my smoker.

I went with a St. Louis Ribs recipie where I marinated the ribs in rice wine vinegar, garlic, ginger, peanut oil, soy sauce, and green onions.

I smoked the ribs using a mixture of applewood, cherry wood, and green tea leaves. I made foil smoking packets for ease, and rotated them out every hour. The ribs took about 6 hours

I used a basting mixture of orange juice, garlic, ginger, dry sherry, and hoisin sauce. I basted every hour when changing out the smoking packets.

The ribs came out excellent, a beautiful smoke ring, and a very mild taste. This is a recipe I will try again

Cathy2 wrote:There are those who happily believe we are poisoning ourselves.

I suppose some health nuts believe that, but most who avoid pork for religious reasons do so "Because God said so."

In Judaism, for example, the Talmud has a passage that says a Jew shouldn't say he hates pork, but rather that he'd like to eat it, but since God (according to the Torah) has forbidden it, he must not.

I believe that the Muslim ideology is similar, although I'm not sure about religions, such as some forms of Buddhism, which include pork in a general prohibition against meat.

LAZ wrote:

Cathy2 wrote:There are those who happily believe we are poisoning ourselves.

I suppose some health nuts believe that, but most who avoid pork for religious reasons do so "Because God said so."

In Judaism, for example, the Talmud has a passage that says a Jew shouldn't say he hates pork, but rather that he'd like to eat it, but since God (according to the Torah) has forbidden it, he must not.

I believe that the Muslim ideology is similar, although I'm not sure about religions, such as some forms of Buddhism, which include pork in a general prohibition against meat.

whatever the reason for not eating pork, I feel sorry for them, they dont know what they are missing. But thats more for me to eat.

Did 2 briskets last weekend. I used Famous Dave's rib rub on them because I was too lazy to make my own rub. The brisket turned out beautiful and tasted even better. 14 hours on my wood pellet smoker.