S M O K E B O I Z

[Anonymous No.9376864]

What are you smoking today?

[Anonymous No.9376871]

>>9376864
Weed

[Anonymous No.9376872]

>>9376871
Degenerate detected

[Anonymous No.9376880]

>>9376864
Cooked this one two weeks ago. If I can find a decent price on a brisky, I'll probably cook another tonight.

[Anonymous No.9376883]

>>9376880
Solid smoke ring anon, what kind of wood?

[Anonymous No.9376890]

>>9376871
>implying you can't smoke weed and meat at the same time

[Anonymous No.9376892]

>>9376883
Oak base and hickory. The rub was basic bitch salt, pepper, ground thyme, granulated garlic and chili powder. 8 hours full smoke, no baste, 6 hours foiled, rested another 4 in a cambro before carving. It was exceptionally juicy.

[Anonymous No.9376947]

I want to smoke chicken thighs tomorrow since I feel like I've already eaten too much red meat this month (ate two racks of ribs with my family last week, I couldn't help it, they were on sale.)

[Anonymous No.9376955]

I wish beef brisket weren't so expensive.

[Anonymous No.9376960]

>>9376864
Cock

[Anonymous No.9376966]

>>9376955
Rouses, our local grocery chain, had whole packer briskets on sale for $1.77 a pound recently, which was too damn good to not buy at least one. Sam's Club has them right around $2 a pound sometimes, too.

As a general rule of thumb, whole untrimmed briskets are going to be much cheaper per pound than buying trimmed flats and it's much easier to smoke a whole brisket and not ruin it.

[Anonymous No.9377029]

>>9376864
I'm smoking what's in the pic, never done a pork shoulder before. It's only 2.5 pounds right now it's been on about 2 hours, figured I'd do a 3-2-1. Anyone have any better ideas?

[Anonymous No.9377038]

>>9377029
Don't wrap with that small of a shoulder. Shoot for 1.5 hours per pound at 235-250. Take it off when it hits 195 in the middle, THEN wrap it and let it sit in an empty cooler for at least an hour before you pull it apart.

[Anonymous No.9377050]

>>9377038
It's 145 at the base but 95 at the top, I cooked with the fat up. Just leave it alone?

[Anonymous No.9377053]

>>9376864
Cheap cigarettes.

[Anonymous No.9377063]

>>9377050
Yep. It's going to stall at around 155 or so for a little while, just let it do its thing and watch it. Once the temperature starts to rise after the stall, it will rise pretty quickly. The trick is to not let it overcook or it gets mushy, but pork is pretty forgiving so you could take it off anywhere between 195-205 and it's going to be alright.

[Anonymous No.9377068]

>>9377063
How long should I expect it to take I started around 11 and it's 130 now. I've got some friends coming over not sure what time to tell them to come

[Anonymous No.9377071]

>>9377068
1.5 hours per pound plus an hour rest is a good estimate. The real answer is that it's done when it's done and there's no point in trying to rush it.

[Anonymous No.9377078]

Someone talk to me about cold smoking.

I live in an apartment with a dinky balcony.
Cold smoking sounds like it could be something that won't piss off site management.

How do I achieve this?

[Anonymous No.9377084]

>>9377071
Should I keep the smoke rolling the whole time?

[Anonymous No.9377093]

>>9377078
Best way is with a regular smoker and a plug-in single electric burner. Put the burner inside the firebox, turn it on medium-low, and put the wood chips in an aluminum pan on top of the burner. Place aluminum pans full of ice under your food. Open up all your vents to max. Replace wood chips as needed.

Keep in mind that cold smoking doesn't really cook anything, so you're going to need to cure it beforehand or finish it in the oven.

[Anonymous No.9377104]

>>9377084
I would. If you're worried about over-smoking you can stop adding flavor wood right about now, but I typically don't do that.

[Anonymous No.9377120]

>>9377104
Last noon question:
Should I do a mop sauce

[Anonymous No.9377128]

>>9377104
Also should mention I'm using an electric smoker

[Anonymous No.9377130]

>>9377104
I as well keep the smoke going for the length of cooking. Imo it really comes down to what wood you are smoking with

[Anonymous No.9377132]

Smoking chicken thighs

[Anonymous No.9377152]

>>9377120
No, especially if you're worried about time. Mopping dramatically slows the cooking and I'm not convinced it adds either moisture or flavor to the finished product. I will make an exception for thin cuts like ribs but absolutely not on cuts like shoulders or briskets.

A juicy finished product will come from tightly wrapping after it's finished cooking, and letting it sit for at least an hour. Ideally it should rest like this for 2-3 hours, wrapped in foil and a towel, in an empty cooler. But if you're pressed for time you can get away with just letting it rest for an hour wrapped in foil.

[Anonymous No.9377182]

>>9377029
>figured I'd do a 3-2-1
Nah...leave that shit for ribs, dude.

>>9377038
This.

When it comes to shoulders and butts, just let the thermometer be your guide, and make sure it gets a good rest.

[Anonymous No.9377236]

>>9377182
I can't get my smoker above 200°

[Anonymous No.9377270]

>>9377236
Then you're just going to have to wait it out, dude.

Some folks do theirs at like 185, so give it time, and it'll get done.

[Anonymous No.9377278]

>>9377270
Thanks man, this is only my third time smoking, did ribs and chicken drumsticks before so this is really my first major smoke

[Anonymous No.9377318]

>>9376890
>>9376871
>this
Also I really don't get why a lot of /ck/ hates cannabis users, they go hand in hand..

[Anonymous No.9378403]

>>9377078
That nordic ware indoor one that you put the sawdust in worked like a champ for my cousin in his apartment.

[Anonymous No.9378788]

>>9376966
>$1.77 a pound
>$2 a pound

no way. thats awesome. ill be keeping an eye out.

[Anonymous No.9379992]

>>9377318
"Niggers with big lips use marijuana and jazz music to seduce white women"
-Harry J Anslinger