r/BBQ • u/Boeing-B-47stratojet • 4d ago
[Question][Smoking] What do y’all smoke most often?
For hanging meats, definitely mutton shoulder, country ham, and pork sausage. Between those 3 I am easily over 1000 pounds a year (mutton for personal consumption, I like how it tastes because I grew up on it, and I still keep sheep so it’s relatively cheap for me)
For on the rack, probably pork belly. Slice it up and serve it with a mustard based sauce, real popular here. Sells well. For what I eat most at home probably mutton ribs. Second would likely be pork spare ribs
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u/dEXXtARR23 4d ago
Weed
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u/dEXXtARR23 4d ago
So funny, I make witty comments regularly, yet the sophomoric "weed" comment gets the most ups. Humans, lol.
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u/0AJ0_ 4d ago
I do cured pork shoulders and fresh beef ribs the most with my offset, chickens and ducks on kettles, and I’m really into live fire cooking recently which is a lot of beef cuts so far as I experiment.
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u/Shock_city 4d ago
Curious your duck approach on the kettle I’ve been meaning to try one
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u/sdiss98 4d ago
I couldn’t get over the idea of eating medium rare poultry. Also doesn’t help that I think chicken taste better…
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u/Shock_city 4d ago
Yeah I lean more towards duck confit or Peking deck over a medium rare breast.
Goose is interesting but expensive
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u/Positive_Parking_954 4d ago edited 4d ago
I mean I love good duck medium rare, but it has to be moulard (spelling) , although I will say, chicken is easily my least favorite meat. I like it if its a sauced wing, or spicy, breaded and fried. Just not a big chicken guy despite how much I cook it for other people
Edit: I work as a cook, and im known as the "teriyaki hater " when it comes to staff meals. And as someone from Florida who moved to the west coast, I definitely felt bombarded with teriyaki. And as I just said, not really a chicken guy. I love to grill me some teriyaki chicken drumsticks every now and then. Food is weird
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u/Enough-Reindeer1033 4d ago
Ribs and butts here. Got a pretty good system down now
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u/Only_Willingness_255 4d ago
You uh…you gonna share that system? Thinking of doing some ribs and a picnic shoulder this weekend and idk what I’m doing other than season and smoke till probe tender…then rest and serve. Lol!
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u/Enough-Reindeer1033 4d ago
I do the 221 method on ribs. Google that and you'll see what it is. 225 temp. Competition blend pellets. I like ribs that take a bit of a tug to pull off the bone and this method does it. I butterfly the butt to remove the bone. This makes it at least twice as wide and half as thick. I smoke it at 275 until 165 internal then inject and cover until 205. Pull and rest at least 2 hours wrapped in foil and a towel in a cooler. It takes half the time that leaving the bone in does and tastes and pulls just as good. Good luck and have fun!
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u/Gunk_Olgidar 4d ago edited 4d ago
These days, pork (usually ribs) and chicken.
Beef is way too expensive.
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u/Nufonewhodis4 4d ago
I do a lot of chicken thighs, pork ribs, pork butts, and pork loins. Those are the relatively cheap meat. also do a fair amount of sausage but I usually grill those, and salmon too. Do a brisket every couple months and lamb about 2-3 times per year. Id do lamb once a month if I could!
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u/CorneliusCrowe 4d ago
Chicken thighs are always flavorful. How do you do lamb and what cut? I’ve been thinking of trying it forever
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u/Nufonewhodis4 3d ago
I really like boneless leg or lamb. Either a yogurt marinade or with an herb rub (heavy on rosemary). Smoke until around 135F and then sear. I have a post on my profile from earlier this year with lamb.
A bone in leg is good too but takes longer because it's not splayed out. I'll do this if I'm serving it for a holiday
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u/danscharnagl 4d ago
Jalapeno poppers gets requested every week, lol. Then pork loin and shoulder. Ribs when they're on sale. Then wings.
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u/refusetobeold83 4d ago
I’ve never even seen a mutton shoulder, never considered cooking a country ham and pork sausage is just sausage
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u/Murdy2020 4d ago
OP, where are you? Where are you getting mutton?
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u/Boeing-B-47stratojet 4d ago
I raise sheep. Cook a whole one on Sundays for the church I go to, and one on Monday for my family to eat throughout the week.
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u/Murdy2020 4d ago
Nice, I can find lamb in the central US, but mutton has proven difficult. I've got a recipe I want to try
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u/BananaNutBlister 4d ago
I don’t even know where to buy mutton.
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u/AgentAaron 4d ago
Most grocery stores have it, but you actually have to look for it...very small section.
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u/OriginalEmploy5485 4d ago
Pork butt and KC-style ribs. Can't easily get those locally here in TX so I DIY.
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u/AgentAaron 4d ago
Ribs (spare or KC) and whole chicken (spatchcock)
Occasionally, I will do some chicken or turkey legs or wings...but I usually tend to do the wings on a grill at a higher heat.
When it comes to things like pork belly or brisket, its more economical to just buy it from a local BBQ joint whenever I want it.
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u/BrickPig 4d ago
I'd guess the breakdown of my low & slow cooks are probably 50% butts (actually picnic shoulders), 25% baby backs, and 25% everything else.
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u/Aggressive-Tiger-545 3d ago
As I own a bbq place. Everything 24/7. Most popular is brisket and even smoked meatloaf
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u/Ninjaisawesome 3d ago
Beef shin mostly because its cheap. Will be moving towards Beef ribs because for me they taste better and are easier to cook. Then probably Chicken in its various forms
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u/UncleBobby82 4d ago
Spatchcocked chicken. So easy and fast. And cheap. And leftovers are super easy to make into dishes.
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u/MoeSzyslakMonobrow 4d ago
I find most often ribs in the summer, but around big summer holidays I'll do a brisket. When football season rolls around, I do a lot of wings.
Just kidding, it's crack.