Illustration for article titled Sunday Socially Distant Smoking [UPDATED]

I was craving smoked wings last week, so I decided to fire up the smoker. My smoker is... large, so usually they means inviting a bunch of people over and having a party.

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Well... we do not live in normal times so instead we took orders, ordered a bunch of meat delivered, and are having friends come pick it up when it is done.

Doing about eight pounds of pork butt, two logs of bologna, a head of cauliflour, some polish sausage, and turkey wings. Trying to clean up my wood supply so I’m doing a mix of apple, oak, and hickory with a hardwood charcoal base.

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The cauliflower was gross, so that was a loss.

The polish got a little overcooked and is DELICIOUS.

Still TBD on the turkey wings. They’re BIGLY, larger than a normal chicken thigh, and I just checked the internal temperature to be at 86 degrees after five hours in the smoker! So onto the hot side they go....

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CORRECTION: Oops. My instant read was set to C. So they were actually 187F.  Explains why they got so dried out. Still tasty though!

The pork butt/ pulled pork got sous vided for 24 hours prior, so it was already falling apart when it got put on the smoker and is ready to come off whenever.

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Good times.

Illustration for article titled Sunday Socially Distant Smoking [UPDATED]
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[Update - RESULT]

The Turkey wings are... OK. The skin is tough and there is a lot more bone than meat. (Hey...o?) Overall a worthy experiment but one I am unlikely to repeat.

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As per the usual (seriously sous vide is cheating...) the pulled pork is almost too moist and tastes great. Could use a little more smoke flavor, but no complaints.

Haven’t tried the bologna yet but it is always tasty...

Illustration for article titled Sunday Socially Distant Smoking [UPDATED]
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Illustration for article titled Sunday Socially Distant Smoking [UPDATED]
Illustration for article titled Sunday Socially Distant Smoking [UPDATED]

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