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I just had the same result.
Got a new pellet smoker - mix of hickory and apple wood.
Got the pre-seasoned baby back ribs from Costco - lazy I know but wanted to see what happened.
Smoked in a 3-2-1 method almost, 20 minutes here or there.
Meat had a smoke ring but a big pink ham flavor to...
I tried another leg of lamb this weekend and can't seem to get it to a good consistency like pulled pork.
I smoked the 5 pounds for about 9 hours at 250, spritzing it every hour after 5. Got the temperature up to 195-ish. Wrapped it up and set it aside for 45 minutes.
It was still pretty...
I don't know how many others have tried this but the rave reviews from my last pulled pork have convinced me that re-adding the drippings - MINUS THE FAT - into the pulled pork is the way to go with pulled pork (and beef for that matter).
The simple method is to put a drip pan under the pork...
I have smoked a few big cuts of beef in the past (briskets, couple of clods, etc.) but wanted to see what a big Chuck Roll could do for a poker party. So I bought a 26 pounder from RD for about $3 per pound:
I trimmed off some of the bigger chunks of fat but I might not do it so much next...
Heirloom BBQ in Atlanta has a Korean BBQ sauce that is red and has a mild peanut flavor. A review of the restaurant also described the sauce as a "spicy Korean gochujang with its intense burst of chile, garlic and sugar."
The sauce is still red, thinner than average, mildly translucent.
Does...
Update: Very Successful.
I ended up smoking the ribs at 225 for 5 hours with a little rotation and apple juice spritzer.
After 5 hours, I slapped some sauce on it and left them in there for 30 minutes.
Let them sit for 15 minutes, wrap them up in foil and put them in the fridge - just didn't...
I throw a large spread for our home tennis matches and often do an overnight smoke (beef and/or pork shoulders) and time the food completion to a couple of hours before the desired time. I have a thermostat controlled Smokin-It (highly recommend if you enjoy sleeping and have a job )
This...
I made this for the 2nd time this weekend and it is consistently the best mac-n-cheese that anyone has ever had.
I added some fried up bacon chunks and it could have used some more but I was in a hurry.
Note to anyone who hasn't tried this yet - don't get caught up in the specificity of cheese...
Ugggh - mine worked perfectly the first time I used it.
Just pulled it out before a new Texas Clod smoke and the remote receiver is dead. Changed batteries twice and nothing.