Doing some pork shoulder on the smoker tomorrow. Do you guys brine the night before? If so, what do you do for a brine?
I've tried both but didn't see a difference. I also do turbo butts now. 90% as good with 40% of the work.
What's your turbo method? I've seen a few... but they differ. Do you cook at 350 until 160, then do the apple juice bath in tinfoil tray until 190, then wrap in foil until 202, then sit for 1-2 hours?
I just let it ride without foil. Start checking at 195* and pull when the probe slides in like butter. It's not uncommon for a small amount of meat in the center to not be "pullable". If that happens I just chop it up.
any suggestions on smoking pork belly? Never done it before, figured it would be a fun way to break in the new vertical smoker (which has already been seasoned). My thinking is rub it the night before with a basic Dalmatian rub (salt + pepper), then smoke it around 250 until internal temp around 195. After the first two hours or so I'll toss a pan of apple juice in there. Should I go a different way or would that work?
So if I don’t go the turbo method and have about 12 hours to cook, what ideal temp should I be running on an egg? 250?
Cool. I’m dedicating a whole day for it. The last few I’ve done shred well until 1.5 inches into the meat then it became progressively tougher until it got to the bone.
Yeah, I have one of those "Egg Genius" temp controllers... and I'm now usually putting stuff on abut 2am or so at 225, and they're done early to mid afternoon, with plenty of time to rest in a cooler. I've gotten much better getting the egg up to temp before relying on the controller, otherwise it shoots right past the temp settings.
From the pictures it kind of looks like you left the membrane on the back of the ribs. If so, taking it off helps get more rub on the fatty undersides.
Yeah. I tried so fucking hard to do that, and it was too thin/weak. It ripped rather than peeled. I’ve looked and looked for methods for doing that and none of them worked.
Embrace your privilege and pay the lower classes to do it for you. Costco used to sell them already removed, but I've seen some grumblings that they stopped. If you're buying from a butcher you can always ask them to do it when you purchase the ribs.
That was method number one. The membrane wasn’t strong enough to peel... it ripped apart rather than peeled.
Weird, I’ve always pulled it off in one piece with that method. In that case have the poors do it like Aetius said.
I find it's easier to peel it from the middle. Once I can get my finger under it, I cut it and peel in each direction.