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Share your smoker, and a favorite recipe

I also have the Weber Smokey Mtn that I use for larger things (whole turkey, ribs, butts), but it definitely is harder to manage the temps and a bigger pain in the butt. My go to is the Weber kettle with off-heat smoking of chicken wings, thighs, legs, burgers and country style ribs. I can open all the air vents on the bottom and leave the top to about 1/3rd to 1/4 open and it will hold 290 - 300 deg for a few hours.
 
I also have a recteq bull/700, though to be honest I don't use it that much anymore, I prefer jerky in the dehydrator and haven't been cooking for bigger groups much post divorce. I also have a 4 burner Weber propane grill so that's even easier than the pellet smoker/gets used more regularly. I still need to work up the nerve to try smoking brisket but ruining a 50-70 dollar chunk of meat is... Not something I want to do lol. Gotta love those dollar a pound (or less) pork butts.
I really like short ribs. If you want something a little smaller thank brisket and still get some good beef flavor try a 3 or 4 bone rack of beef short ribs. You will probably have to ask for them as most of the time they are cut up for braising..

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The key is trimming the fat, some will say that you do not need to however I have found you get much better flavor if you trim the fat. Don't worry if it feels like you are taking everything away or that some areas will be too thin. The meat contracts and balances as it cooks. I leave purposefully leave the silver skin on the bottom of the ribs. It protects the meat on the bottom that is closer to the heat.

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Coat the meat with mustard or vinagar or even water to get the seasoning to bind. You will not get a mustard flavor from it.

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Coat all sides with the rub. For a 5 lb rack I will use 2 tbsp fresh ground black pepper, 2 tbsp cosher salt, 1 tbsp garlic powder, 1 tsp smoked paprika

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You can let them sit over night or you can season them while the grill is heating. If I have the time I will season them the night before and let them sit in the fridge overnight.

Cook them fat side up, silver skin side down at 250-275 for 6-8 hrs until when you slid the meat probe in it feels like you are pushing it into soft butter. The temp will probably be around 200-205+. The resistance of the meat probe will tell you when you are done.

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Some people will finish them by wrapping them in butcher paper however I always find that I am disappointed when I try that shortcut. I am a big fan of a nice bark and no matter what I have done, wrapping brisket or short ribs always takes away from the bark.

Let them rest for 30 min. or so after they are done. If its going to be longer wrap in butcher paper and or put in a cooler to keep them warm.

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I made my own charcoal/wood smoker. Only problem is it's a little big (which I wanted for summer sausage) so it takes a decent amount of wood/ charcoal to run.

For those charcoal/ wood guys complaining about maintaining temperature, you can buy a cheap PID temp controller on Amazon and then use that to power a small computer fan. You put the thermocouple in your smoke chamber, set the temp you want, then have the computer fan blow air into your firebox. It works like a charm. I set mine and never watch the temp. Just have to make sure you don't run out of fuel. Something like this:

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Had a pellet grill that replaced my old off set stick burner. Put the pellet grill on the side of the road for a lucky scavenger. Wouldnt have felt right selling that pos. Fine for smoking but worthless as teets on a boar hog for any other type of cooking. Bout like most things, when you try to use an easy button it seldom turns out well. Going back to real fire soon.
 
Had a pellet grill that replaced my old off set stick burner. Put the pellet grill on the side of the road for a lucky scavenger. Wouldnt have felt right selling that pos. Fine for smoking but worthless as teets on a boar hog for any other type of cooking. Bout like most things, when you try to use an easy button it seldom turns out well. Going back to real fire soon.
Bless you. Your testosterone levels went up when you made that decision.
 
Had a pellet grill that replaced my old off set stick burner. Put the pellet grill on the side of the road for a lucky scavenger. Wouldnt have felt right selling that pos. Fine for smoking but worthless as teets on a boar hog for any other type of cooking. Bout like most things, when you try to use an easy button it seldom turns out well. Going back to real fire soon.

I've tossed around the idea of getting a pellet smoker for "quick and easy" smoke flavor for things like burgers, dogs, and steaks. Like quick weekday evening meals when I don't have time to drag out the stick burner, get it warmed up, smoke for several hours, let it cool off, then put it all back up.

BT
 
Have a green mountain grill that I like... still nothing beats lump charcoal with some soaked hickory or fruit wood chunks and a hog. Was my house warming gift to myself
 

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Had a pellet grill that replaced my old off set stick burner. Put the pellet grill on the side of the road for a lucky scavenger. Wouldnt have felt right selling that pos. Fine for smoking but worthless as teets on a boar hog for any other type of cooking. Bout like most things, when you try to use an easy button it seldom turns out well. Going back to real fire soon.

Bless you. Your testosterone levels went up when you made that decision.

Short bus riders.

“Ya gotta be 10% smarter than the equipment you operate”
 
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