1st smoke of the year - 06-14-2016. Yeah, I'm late.

Discussion in 'CharGriller Owners Group' started by fpmich, Jun 15, 2016.

  1. fpmich

    fpmich Smoking Fanatic

    Cold rainy spring and other things kept me from the smoker this year, but I finally got the first smoke of the year under my belt.

    One thing I noticed was the top rack vs bottom grates ran between 40* & 50* hotter on top rack without any meat in smoker.  When I added the meat, and the temp settles in, the top rack only ran 10*-15* higher throughout the cook.  Perfect for what I was cooking.

    One rack of ribs, and three chuck eyes.  I took the chuck to about 180* and will freeze for future dinners.  Stopping just short of "done" will let me roast them in the oven with veggies for 1 1/2 hours at 325* or so long enough for veggies to get done, and the meat will be just right.

    Here they are about 2/3 the way through the cook.


    This day felt good!
     
    Last edited: Jun 15, 2016
  2. smoking pit

    smoking pit Newbie

    Hi Frank,

    Looks good.  What temp were you at for the ribs and what kind were they?  My wife is after me for ribs next.
     
  3. fpmich

    fpmich Smoking Fanatic

    Ribs were "all natural" meaning not enhanced with salt or tenderized before packaging.  It was just one slab of St. Louis Style.  I cut it in half for ease of placement.  The roasts were chuck eyes. 

    Ran smoker between 225* to 240* the whole time (about 7-8 hours total) 
     
  4. smoking pit

    smoking pit Newbie

    Thanks Frank,

    Another thing I need to look for, I did not know there were enhanced ribs.
     
  5. fpmich

    fpmich Smoking Fanatic

    There nothing wrong with the enhanced ones.  They cook a little quicker, easy to get tender.  And they already contain enough salt, so don't use a rub with salt in it. 
     
  6. smoking pit

    smoking pit Newbie

    Thanks Frank,

    Had family over yesterday and served the pulled pork made Monday/Tuesday.  I had put it in the freezer.  On thawing it seemed to mellow out, also added 3-4 cups of apple juice on reheating (1/2 cup at a time) to keep moist.  All loved the pork.  My daughter would not even make a sandwich so she could eat more pork, also made sure she got leftovers to take home.  All in all it was better than when I was pulling it on Tuesday.
     

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