BBQing Reefers - What's on your grill/smoker?

[Tony Sini]

7

Nope, not at all! I grew up in Florida where smoked kingfish, mackeral, and mullet were darn near staples. I LOVE me some smoked fish dip. . . mmmm.

Now if you were smoking clownfish, that might be a problem.

Agreed

 

[Tony Sini]

Nope, not at all! I grew up in Florida where smoked kingfish, mackeral, and mullet were darn near staples. I LOVE me some smoked fish dip. . . mmmm.

Now if you were smoking clownfish, that might be a problem.

Want to try lionfish

 

[Rockit]

Is it totally taboo to say I love to smoke fish?

nope... smoked salmon is a staple at my house.

 

[Tony Sini]

nope... smoked salmon is a staple at my house.

Never really smoked much but mackeral abd made dip but grilled mahi is really hard to beat in my book on a sandwich or a filet really good

 

[Crustaceon]

Why BBQ when you can...

 

[clm65]

Anybody here ever inject Dr Pepper in a Boston Butt? Going to smoke a couple butts this weekend for my son's graduation party. Looking to try something different and hoping for some feedback from people with good taste (which all reefers have, of course)!

 

[shred5]

Anybody here ever inject Dr Pepper in a Boston Butt? Going to smoke a couple butts this weekend for my son's graduation party. Looking to try something different and hoping for some feedback from people with good taste (which all reefers have, of course)!

Anyway Butts shouldn't need injection in my opinion they have enough fat tom make them really juicy. I know people who have though.


I am cooking a 14 pounder this weekend from Costco.
I wasn't thinking. Sandy said I should split it but I didn't and was going to cook it all then freeze half of it.

General rule is about a pound a hour at 275 for a butt so that is over 14 to 16 hours and maybe longer. Uggg..
I usually get a 8 pounder from the grocery store or butcher.

Any one know if I split it in two and it will cook faster? It adds to more sides to cook from.

 

[Brew12]

Anyway Butts shouldn't need injection in my opinion they have enough fat tom make them really juicy. I know people who have though.


I am cooking a 14 pounder this weekend from Costco.
I wasn't thinking. Sandy said I should split it but I didn't and was going to cook it all then freeze half of it.

General rule is about a pound a hour for a butt so that is 14 hours at 275. Uggg..
I usually get a 8 pounder from the grocery store or butcher.

Any one know if I split it in two and it will cook faster? It adds to more sides to cook from.

Splitting it in half will make it cook faster.

I like to inject a butt with a mixture of apple juice and my rub. Really kicks up the flavor all the way through but you are right, doesn't do a thing for moisture imo.

 

[shred5]

Splitting it in half will make it cook faster.

I like to inject a butt with a mixture of apple juice and my rub. Really kicks up the flavor all the way through but you are right, doesn't do a thing for moisture imo.

Thanks I thought so..

Splitting will make it easier to wrap too...

I like to wrap around 155 internal and remove around 200 internal and rest for a hour plus.

Maybe I should inject one to see if I like it.

Another thing I have seen others do is the butt produces so much juice they drain it off and separate the fat and add the juice back.

 

[clm65]

Anyway Butts shouldn't need injection in my opinion they have enough fat tom make them really juicy. I know people who have though.


I am cooking a 14 pounder this weekend from Costco.
I wasn't thinking. Sandy said I should split it but I didn't and was going to cook it all then freeze half of it.

General rule is about a pound a hour for a butt so that is 14 hours. Uggg..
I usually get a 8 pounder from the grocery store or butcher.

Any one know if I split it in two and it will cook faster? It adds to more sides to cook from.

Yeah, I've only done a couple before, and didn't inject. And it was good. I watch a lot of those BBQ shows, such as BBQ Pitmasters, and sometimes they inject their butts, so I figured I would give it a try. I'll be smoking two of them, so one I will not inject or maybe just some sort of apple juice mixture. That way I can get a good comparison between two methods.

 

[Brew12]

Thanks I thought so..

Splitting will make it easier to wrap too...

I like to wrap around 155 internal and remove around 200 internal and rest for a hour plus.

Maybe I should inject one to see if I like it.

I like that splitting it makes more bark, also. You don't want one too small though. My experience is that much under 4 pounds comes up to temp too quickly and the fat doesn't render out very well. You want it big enough for a long, slow temperature rise.

I've never wrapped a pork butt.

 

[shred5]

Yeah, I've only done a couple before, and didn't inject. And it was good. I watch a lot of those BBQ shows, such as BBQ Pitmasters, and sometimes they inject their butts, so I figured I would give it a try. I'll be smoking two of them, so one I will not inject or maybe just some sort of apple juice mixture. That way I can get a good comparison between two methods.

I have seen their show. I like Killer hogs howtobbqright, he does things extremely similar to me. I have learned allot from him over the years.

 

[clm65]

Splitting it in half will make it cook faster.

I like to inject a butt with a mixture of apple juice and my rub. Really kicks up the flavor all the way through but you are right, doesn't do a thing for moisture imo.

Thanks for the feedback Brew. May try your recipe on one of them. Do you boil it to get the rub to dissolve in the apple juice, or just add it straight?

 

[Brew12]

Thanks for the feedback Brew. May try your recipe on one of them. Do you boil it to get the rub to dissolve in the apple juice, or just add it straight?

I just add it straight. I like BBQ to be minimal work so I just give it a quick stir before sucking it up into the injector. I feel it adds a similar but distinctly different flavor to the meat by having the non-caramelized rub on the inside. I typically do around a tablespoon of rub into a cup of apple juice for a 6 pound butt.

 

[shred5]

I like that splitting it makes more bark, also. You don't want one too small though. My experience is that much under 4 pounds comes up to temp too quickly and the fat doesn't render out very well. You want it big enough for a long, slow temperature rise.

I've never wrapped a pork butt.

Yea my friends don't either.
I think wrapping to me makes it a little more tender for pulled pork, less smoke flavor for sure and seems to cook a little faster.
Also butts seem to be different wrapping with butcher paper vs foil. Boy they make a mess out of butcher paper.

I like it cooked both ways but I have always wrapped.

 

[Maacc]

I'm a little unorthodox with my injection, I make a reduction with cheap bourbon, butter and rub. It's definitely not necessary but I enjoy how it comes out.

 

[moz71]

Anybody smoke bluefish? Going though a run here in Nj and tried to smoke some but didn’t turn out that well. Lol. Any decent recipes?

 

[clm65]

Anybody smoke bluefish? Going though a run here in Nj and tried to smoke some but didn’t turn out that well. Lol. Any decent recipes?

I grew up in NJ and that was about all we caught back then. I don't know if there is any recipe that would make them taste good (IME, of course). But they were fun to catch.

 

[Medic58]

Yeah, I've only done a couple before, and didn't inject. And it was good. I watch a lot of those BBQ shows, such as BBQ Pitmasters, and sometimes they inject their butts, so I figured I would give it a try. I'll be smoking two of them, so one I will not inject or maybe just some sort of apple juice mixture. That way I can get a good comparison between two methods.

I wouldn’t inject it with anything. Just hickory and Apple wood and a good rub. It will stand on its own

 

[gcarroll]

Nice cool California morning is a good this to smoke my favorite thing!

I hit up Costco for some cheese.

Cut the wax off the Gouda.

Put it on the racks.

Pop it in the smoker!