I think Pork Shoulder or Butt tends to be the most price conscious thing you can smoke for long hours and portion down to do multiple experiences. Meatloaves would be my second choice, as ground beef can be downright cheap some places.
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fzxdoc I agree with the chickens and was going to suggest as much. They can be broken down to whatever size you want, not too expensive and delicious!! 🔥🔥ðŸ¿Comment
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What are you testing for? Taste? Ability to set and control heat for 4+ hours? What results for make you happy?
If it's taste, the type of meat, the rub and the wood for smoking would have a big impact.
If it's heat control, the ability to hit a target temperature and hold it, then the meat doesn't really matter.Comment
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It's taste. Just want to try different smoke woods, no smoke wood, and different charcoal. So far I am just not happy with the flavor coming of the kettle for long cooks. With so many people doing it and happy with it, I must be doing something wrong. Same meat and rub turns out good on the pellet grill, just not much smoke flavor. Now the engineer in me is coming out. Time for an experiment. Only change one variable at a time. Keep everything else (meat and rub) the same.Originally posted by RichardCullip View Post
I like the idea of cutting up a pork shoulder. Are country style ribs really just cut off of a pork shoulder? Oh, and when we say pork shoulder are we talking a pork butt or the other part of the shoulder?
I might just buy ribs one rack at a time and cut them in half or thirds before cooking and freeze what I don't cook. Could be my lunches on days I work from home.
Thanks everyone for the ideas.Comment
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