Smoker Tips

[Caliga]

Hmmm

I directed Princesca to buy a pork butt at the grocery because I want a break from vegetarian cooking and haven't used the smoker in a while.

But the last time I did a pork butt, I smoked it for like 8 hours and it still wasn't done, and any longer in the smoker is a bit too long IMO (I like smoked meat, but I like to be able to taste the meat also).

I was thinking maybe I could brine the pork butt, and then throw it in my slow cooker for like 6 hours, and then do the spice rub and THEN put it in the smoker for like 2 hours.

Anyone ever try to do something like this?

[Scipio]

You're doing it wrong.

Put the rub on the pig for at least 12 hours, preferably 24.  Smoke or cook it for about 4 hours at temps around 225.  I suspect that your smoke is not hot enough.

[Malthus]

I blame the fact that I'm giggling over Caliga "doing a pork butt" entirely to too much exposure to Languish. 

[Caliga]

I blame the fact that I'm giggling over Caliga "doing a pork butt" entirely to too much exposure to Languish. 

The bigger the cushion, the sweeter the pushin'.

[Caliga]

You're doing it wrong.

Put the rub on the pig for at least 12 hours, preferably 24.  Smoke or cook it for about 4 hours at temps around 225.  I suspect that your smoke is not hot enough.

I have a thermometer in the lid of the smoker but I don't know how accurate it really is.  My smoker does seem to have trouble holding a temp that high unless I feed it wood continually.... but again I'm not sure I trust the thermometer.

[KRonn]

Do what I do, it's fool proof. Just buy pork already smoked from the store.   

[Caliga]

I enjoy making stuff myself.  Your method is more likely to result in success though, I will concede.

[MadImmortalMan]

Define "done" in this context. It sounds like Skippy is right, but what are you looking for?

[Caliga]

See, here's the thing, which I tried to articulate earlier but maybe not clearly.

I love smoked stuff.  Smoked meat, smoked cheese, etc.

However, I don't like stuff to taste *too* smoked.

The last time I cooked a pork butt overnight in the smoker, it tasted like mainly hickory smoke and nothing else.  It was done and I ate it, but it was too smoky for my liking.

So basically, I want to smoke the pork in my smoker (preferable to just using liquid smoke), but because I don't want an overwhelming smoke flavor, I want some way of either guaranteeing I won't get too much of that, or a method where I can start or finish it in the smoker and do the bulk of the cooking in the stove or a slow cooker.

[KRonn]

I enjoy making stuff myself.  Your method is more likely to result in success though, I will concede.

Hehe...your method is fun though. I also enjoy some cooking, learning new things. But I'm not too adventurous. 

[MadImmortalMan]

Cold smoking it in the smoker and then finishing in the oven is a perfectly acceptable solution.

[Barrister]

I'm pretty sure you'd want to smoke it first, then put it in the slow cooker.

Once the exterior is cooked it won't really accept any more smoke flavour.

[Caliga]

Cold smoking it in the smoker and then finishing in the oven is a perfectly acceptable solution.

Ok.  That's how my boss does his ribs. 

My only concern here is would the smoke odor linger in the oven?  I bake myself muffins for breakfast every week. :thatsgay:

[Norgy]

My best smoker tip is to ask for a light from the girls with the biggest boobs.

[Caliga]

My best smoker tip is to ask for a light from the girls with the biggest boobs.

Been there, done that.

However, I only smoke Cuban cigars now and since I haven't gotten a stash in a while, I have therefore not smoked in a while.  I have 2-3 that my dad gave me which I'm saving as a strategic reserve.  I also have some cigarillos but I don't like them as much and they're probably stale anyway.