The Smoking Thread

maumau said:
It was too big for the Egg and it's a tricky cook, very hot oven for 15 minutes, 170 degrees for about 3 hours, then very hot to crisp the crackling. The last step is because the meat cooks on a bed of vegetables so the steam makes the skin soft.
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If it was too big for the Egg, how did you cook it?
 
Randhir said:
Off to the Jonny Clegg/LBM concert with some pulled pork sandwiches and beer.
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Your pulled pork looks great. I am not a great fan of pork, only ribs and bacon, go figure.:erm:
I haven't had a chance to do my brisket yet, maybe tomorrow
 
lived666 said:
Your pulled pork looks great.
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Thanks.

lived666 said:
I am not a great fan of pork, only ribs and bacon, go figure.:erm:
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It's quite common, especially among the Indian community, who are just now cottoning on to pork for the most part. Most of them won't touch any of it, some do bacon. My fiancee doesn't enjoy it generally, but likes the ribs I've been doing on the smoker.


lived666 said:
I haven't had a chance to do my brisket yet, maybe tomorrow
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Size?
 
Randhir said:
Thanks.



It's quite common, especially among the Indian community, who are just now cottoning on to pork for the most part. Most of them won't touch any of it, some do bacon. My fiancee doesn't enjoy it generally, but likes the ribs I've been doing on the smoker.
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Looks awesome!

I never thought about that actually - that Hindus are not prohibited from eating pork, but few choose to. Somehow it never occurred to me.

I need to do a pulled pork shoulder again. Do you use any tricks to keep it moist?
 
Ancalagon said:
Looks awesome!
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Thanks.

Ancalagon said:
I never thought about that actually - that Hindus are not prohibited from eating pork, but few choose to. Somehow it never occurred to me.
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Yeah, probably just the stigma of the 'unclean' animal. Plus Muslim influence over the region for quite a while.

Ancalagon said:
I need to do a pulled pork shoulder again. Do you use any tricks to keep it moist?
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You've done these before right? I did mine on the pellet smoker, spraying with an apple vinegar cider/apple juice mix occasionally.

I think wrapping it around the stall (150F) and pulling it before it gets too dry (203F) should net you good results.

I still want to make one on my Weber, but the admin... :erm::confused::cry:
 
Randhir said:
If it was too big for the Egg, how did you cook it?
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I had to stoop to cooking it inside in the oven :-) ... it was delicious. Will have to make a plan to cook on more than one level in the Egg. Their multilevel grids have a central "post" so it's no good for cooking large cuts. I read somewhere that a second grid can be balanced on bricks. Will give it a go.
 
maumau said:
I had to stoop to cooking it inside in the oven :-) ... it was delicious. Will have to make a plan to cook on more than one level in the Egg. Their multilevel grids have a central "post" so it's no good for cooking large cuts. I read somewhere that a second grid can be balanced on bricks. Will give it a go.
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I use this method for pork belly in the oven. Always goes down a treat.

[video=youtube;jPvEVMdpwyM]https://www.youtube.com/watch?v=jPvEVMdpwyM[/video]
 
Really old thread but do you guys know where I can purchase some pellets for the GMG. Everyone only seems to have pine pellets but I'm not too keen on smoking my meat with soft wood.
 
Mikenoble102 said:
Really old thread but do you guys know where I can purchase some pellets for the GMG. Everyone only seems to have pine pellets but I'm not too keen on smoking my meat with soft wood.
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The stockists here in SA seem to have stopped importing them. It's frustrating.
 
Bit of a bummer ! Im talking to GMG in the US now so hopefully they can sort something out for us. Are you still using your GMG ?
 
Randhir said:
I use this method for pork belly in the oven. Always goes down a treat.

[video=youtube;jPvEVMdpwyM]https://www.youtube.com/watch?v=jPvEVMdpwyM[/video]
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And this shall be my supper. Any tips not covered in the video?
 
bwana said:
And this shall be my supper. Any tips not covered in the video?
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If you have the time, a dry brine will make it juicier and well seasoned.

Otherwise, just make sure you don't have much to do after, you'll want a good nap.
 
Mikenoble102 said:
Bit of a bummer ! Im talking to GMG in the US now so hopefully they can sort something out for us. Are you still using your GMG ?
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I have a bag of Pellets left but I've been smoking in the Weber when it's not an overly long cook.

I've also chatted to Jason, let me know if you have better luck than I do.
 
Randhir said:
If you have the time, a dry brine will make it juicier and well seasoned.

Otherwise, just make sure you don't have much to do after, you'll want a good nap.
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I wish your advice had come a few house earlier... say, before I had to eat and dash off for a two hour focus group obligation at my kids school... :o
 
Any one have any advise on where to source some good wood chunks, as currently using the smoke bomb method with wood chips on my UDS but just not getting the same results.
 
smoked a 3kg brisket the other day for 12 hours - plus a beer chicken for 3 odd hours just because smoker was running anyhow.
brisket was good but a lot of effort, wouldn't try it again, I prefer brisket slow cooked with coke in the oven - yeah coke makes an awesome gravy/sauce, beer chicken is amazing, slight smoke flavour and juicy tender meat.

Almost out of pellets so may have to import as they appear to be hard to source locally.
 
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