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  1. #111
    FBJ
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    Quote Originally Posted by BeerMan View Post
    pretty much should be the same scenario for a pork butt.
    I don't foil-wrap my pork butt at all.
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  2. #112
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    Just found this recipe:

    Make Pastrami: Close to Katz's Recipe

    I think I'll try this recipe next time I make pastrami.
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  3. #113
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    Quote Originally Posted by FBJ View Post
    I don't foil-wrap my pork butt at all.
    if the Stall lasts too long, I'd consider it.
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    a couple of tri tips all oiled and rubbed up, stashed away in the fridge and be ready for the morning session tomorrow!

    the plan: get the smoker going between 220 and 250. slap the slabs on the grill and let them sit through apple wood smoke til the IT reaches 110 degrees. then fire up the propane grill to high heat and sear the slabs there, 5 minutes per side.

    not bad for a first time with tri tips, eh?
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    before:


    after:

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    Looks good BeerMan! I just bought a smoker for my new house so I am VERY excited to try it out. Any good tips to a girl who has never smoked anything (well meat that is!) in her life?

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    Quote Originally Posted by DorsalPhin View Post
    Looks good BeerMan! I just bought a smoker for my new house so I am VERY excited to try it out. Any good tips to a girl who has never smoked anything (well meat that is!) in her life?
    that's great! welcome to the club. what kind of smoker did you get? how you use it depends on what you have.
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    Quote Originally Posted by BeerMan View Post
    that's great! welcome to the club. what kind of smoker did you get? how you use it depends on what you have.
    I got the Masterbuilt XL Propane Smoker.

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    that's cool. there are forums for people who use that smoker.

    while I have a 3 burner grill, my custom bullet smoker is all charcoal which means that controlling the temp takes a lot of practice, whereas using a propane/gas/electric is simple.

    I frequent SmokingMeatForums.com and Amazing Ribs more than others. this amazing ribs site should be your first stop in the how-to dept.
    Last edited by BeerMan; July 7th, 2013 at 04:26 PM.
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    ugh...

    I'm going nuts trying to figure out how to smoke meats without making too much smoke. I've read that some people make smokers out of clay pots and hot plates, where as others buy prefab machines that work well but cost about $150 and still make smoke. I have a gas bbq on my balcony and I've never had any issues with the neighbors and cooking food on it. The adding of smoke will (at least I think) tip them off that I have a bbq, and I really don't want to get rid of it any time soon. Some people say there's a way to "cold smoke" and use soldering irons, but I'm looking to cook up some pork butt and make my own pulled pork. These things would never work for this application.

    In my apartment we have absolutely NO ventilation. The hood over the stove just blows hot air right at your face instead of outside. So an indoor stove-top smoker probably won't work. I'm thinking of experimenting with making a sealed box and two ports on it with airlocks like you'd have for brewing... just a little bit bigger. One at the top and one at the bottom. This way the smoke exits but has to go through a medium (probably water) and traps some of the smoke. I'll probably put this outside so it doesn't stink up the apartment. Is this nuts or is there a chance it will work?

    Thoughts?
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