Almost time to give this another try.... thinking about a pellet grill.

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Originally posted by thumperfbc:
thinking about a pellet grill.

quote:

Originally posted by thumperfbc:
Almost time to give this another try.... thinking about a pellet grill.

There are many different devices and ways to grill/smoke/cook outdoors, and each way has its supporters, strengths/weaknesses, etc. BUT, the single fastest and easiest way to make a large difference in your grilling/smoking results is a pellet grill. With no skill at all, one can instantly go from so-so BBQ, to mouth watering deliciousness in a single cook. Friends of mine that I think are nearly retarded have managed to cook great food on a pellet grill.

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Originally posted by Mars_Attacks:
Use the McCormic's Pulled Pork Seasoning and shove it in the crock pot.

we do this also

very tasty --- very easy

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While I ponder my future with a pellet grill I have obtained a Masterbuikt smoker, well used, for 2 boxes of Hornady Critical Duty (straight trade).

It’s outside turned on high trying to burn off some of the “gunk”... but it smells outstanding.

Now just gotta figure out how to use it.

quote:

Originally posted by thumperfbc:
While I ponder my future with a pellet grill I have obtained a Masterbuikt smoker

It'll be way better than anything you make in the oven/crockpot.

Whipped up a simple rub and applied it to a rack of extra meaty baby backs for tomorrow. Also have a few chicken breast’s brining.

If I want the chicken and ribs to be done about the same time how long should I wait after starting the pork before I put the chicken in? Hour? 2? 3?

Baby back ribs typically take around 6 hours until they're tender enough. (You can't really use a thermometer on ribs, so you have to go by feel.)

Chicken breasts typically take about 1.5 to 2 hours to hit 165 internal. (Use a thermometer on these.)

But smoking is an art, not a science. Every cook/smoker/piece of meat is different, so expect some variation.

And honestly, chicken breasts are one of the few piece of meat that I think are just as good cooked on the grill as on the smoker. If you have access to a charcoal grill as well, I'd just start grilling the chicken on that about 20 minutes before your ribs are going to be done on the smoker.

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One thing RogueJSK left out - chicken and ribs need to cook at different temperatures. Ribs are best slow cooked at 225 deg F, for the 6 hours mentioned. Chicken needs to cook at 325 deg F, or above. If you cook chicken at too low of a temperature, it becomes rubbery. Given you only have one smoker, I would also just grill the chicken, but because of the temperature difference. I actually think smoked chicken is better than grilled, but you are limited by your equipment and time.

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This message has been edited. Last edited by: HayesGreener,

Oven (225°) or crockpot (low):

Pork shoulder
Favorite rub (or your own)
can of french onion soup
can of tomato soup
Bottle of favorite BBQ sauce

Rub shoulder (pork shoulder ) with your own of favorite rub I like to let it sit for at least 6 hrs.

Mix french onion soup, tomato soup, & BBQ sauce.

Make a foil ring & place into bottom of roasting pan or crockpot. Add mixture of soups & BBQ sauce. Place pork shoulder into foil ring & cover. Foil for roaster & crockpot lid.

Cook 10 hrs. Remove bone & move shoulder to bowl & cover.

Skim as much fat as possible from remaining juices.
In a pot make a roué & then add remaining juices then thicken (and season) to taste.

Shred pork & add sauce as desired.

Sometimes I put this over rice, pasta, or sandwiches (w/ slaw).

quote:

Originally posted by DrDan:
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One thing RogueJSK left out - chicken and ribs need to cook at different temperatures. Ribs are best slow cooked at 225 deg F, for the 6 hours mentioned. Chicken needs to cook at 325 deg F, or above. If you cook chicken at too low of a temperature, it becomes rubbery. Given you only have one smoker, I would also just grill the chicken, but because of the temperature difference. I actually think smoked chicken is better than grilled, but you are limited by your equipment and time.

well, I didn’t see this until the chicken had been in for about an hour so I let it finish. I did just happen to put it on the bottom rack and the ribs on the top, so maybe it was a bit hotter down lower.

At 110 minutes in the chicken hit 155 degrees which is where I always pull my chicken at. Nice and moist, as usual when I cook to that temp but it was noticeably more tender than anything I’ve done on the grill, stove, or oven. Good result!

I’ve done a lot of reading on ribs and times varied between 4-6 hours so I pulled these at 5 to try and establish timelines for myself. We’ll see how they are and next time let them go 5.5 or 6 to compare. I wrapped them in foil then a couple layers of towels and they are now resting while I take a nap.