So smoking today...

[Fe Butte]

Two boneless pork butts.

One about 7 lb the other one side or the other of 5 lb.

Have been at 240 for 7 1/2 hours just touching 160° internal.

So wrapped in foil and kicked the temperature up to 300° In about three hours I'll pull them and let them rest another hour or so.


Remember I'm using a GMG Daniel Boone, non wifi, with fruit tree wood blend pellets.


I went with a pellet grill because of space constraints and lack of area I can utilize, as in a place where I can leave anything out.

[Fe Butte]

Couldn't find any bone in pork rectums...

[Fe Butte]

OMG! It's ruint!


It's falling apart!



I'll have to eat it with some bread and BBQ sauce stirred in...

[par_fore]

Sounds awful!


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[Dinero]

Don't you just hate it when that happens?

[MrSurly]

A guy that works here Smokes *meatloaf*. Says it's the best thing evva.

Anyone tried that?

[Fe Butte]

I so want to smoke a loaf, just have to get someone on board with it.

[SLOWHOUND]

We baught a meatloaf from Wegmans and smoked it on the Egg,was by far the best meatloaf I have ever had.

[TalonChief]

Originally Posted by MrSurly

A guy that works here Smokes *meatloaf*. Says it's the best thing evva.

Anyone tried that?

I have 12lb of ground beef and pork that will become 6 loaves of smoky deliciousness on the 4th. I use what amounts to an Italian Meatball recipe w/ some added A1 or Worcestershire and smoke it hot, like 300*, until done. Sometimes I sauce the tops and let that caramelize. I've also used pork rinds in place of the Italian bread crumbs to get the carbs back down to Paleo-/Diabetic-friendly levels. It's pretty freakin' stupendous either way.

General recipe
1. Equal parts ground pork/80% beef
2. Italian bread crumbs or smashed pork rinds
3. Eggs
4. A1 or Worcestershire
5. Salt
6. Pepper
7. Other accouterments as desired--jalapenos, shrooms, cheese, etc.

I don't really measure any of that, just add eggs and crumbs to the meat until it feels right. I mix it to a consistency that I can just put heavy foil on my grates and place the loaves directly on that vs using pans.

[Bone Stockman]

Originally Posted by TalonChief

I have 12lb of ground beef and pork that will become 6 loaves of smoky deliciousness on the 4th. I use what amounts to an Italian Meatball recipe w/ some added A1 or Worcestershire and smoke it hot, like 300*, until done. Sometimes I sauce the tops and let that caramelize. I've also used pork rinds in place of the Italian bread crumbs to get the carbs back down to Paleo-/Diabetic-friendly levels. It's pretty freakin' stupendous either way.

General recipe
1. Equal parts ground pork/80% beef
2. Italian bread crumbs or smashed pork rinds
3. Eggs
4. A1 or Worcestershire
5. Salt
6. Pepper
7. Other accouterments as desired--jalapenos, shrooms, cheese, etc.

I don't really measure any of that, just add eggs and crumbs to the meat until it feels right. I mix it to a consistency that I can just put heavy foil on my grates and place the loaves directly on that vs using pans.

Oh damn that sounds good!

[Fe Butte]

I'm moist!

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[Fe Butte]

I recall some years ago, some grocery chain got in trouble for blending ground pork with ground beef and selling it as beef.


I didn't see the problem other than they should have sold it at a higher price as a exotic ground-meat blend.

[Harry The M]

My mother use to mix Beef/Pork/Veal with this recipe and added a can of Italian stew Tomato..

[Ancient Iron]

I noticed one of the local groceries sells what they call, "Boston Grind". I glanced at the sign and I think it was 60/40, beef and pork respectively. Sounds like good burger material to me.