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Started By
Message
Just put 4 pork butts on the smoker...
Posted on 10/31/08 at 1:07 am
Posted on 10/31/08 at 1:07 am
...for an overnight cook.
Doesn't get much better.
Doesn't get much better.
Posted on 10/31/08 at 4:10 am to AllsGroovn
Sounds like a heck of a breakfast, how many eggs?
Posted on 10/31/08 at 7:18 am to AllsGroovn
What kind of wood are you using? Also, what is in your rub?
Posted on 10/31/08 at 12:34 pm to glassman
Yes, how about a few details? I just might try this myself this weekend.
Posted on 10/31/08 at 12:47 pm to labslug
what kind of smoker do you have?
Posted on 10/31/08 at 1:11 pm to AllsGroovn
Its that time of year. I've been known to do a little smoking from time to time, heres a pic of a smoke I did a few weeks back.
Posted on 10/31/08 at 1:14 pm to wiltznucs
quote:
Its that time of year. I've been known to do a little smoking from time to time, heres a pic of a smoke I did a few weeks back.
Yum.
Posted on 10/31/08 at 1:31 pm to Mo Jeaux
that might be one of the most beautiful pictures I have ever seen
smoked pork shoulder with a side of smoked chicken and ribs
smoked pork shoulder with a side of smoked chicken and ribs
Posted on 10/31/08 at 1:43 pm to Loubacca
quote:
that might be one of the most beautiful pictures I have ever seen
smoked pork shoulder with a side of smoked chicken and ribs
Thanks for the compliment, theres nothing quite like a good BBQ on a cool fall afternoon..
Posted on 10/31/08 at 1:56 pm to wiltznucs
quote:
wiltznucs
quote::bow:
Its that time of year. I've been known to do a little smoking from time to time, heres a pic of a smoke I did a few weeks back.
Posted on 10/31/08 at 3:58 pm to AllsGroovn
Wow you planning on eating early? I generally smoke my butts for 14-16 hours on my WSM. Of course I always take them wrap in foil then in a coupld of towels then throw in an ice chest for a couple of hours. I was just given some wild boar shoulder so thats next up.
Posted on 10/31/08 at 6:27 pm to Catman88
quote:
I was just given some wild boar shoulder so thats next up.
Dont know if you've worked with wild pork before, but if you have not; be sure not to overcook it. 180 degrees is good internal, the fat content is very low and my experience is that it wont pull easily. I find your better off slicing or chopping. 10-12 hours at 225 degrees does well for me.
They tend to be dry, I've had better luck brining them and slow cooking them moist in a crock pot.
I agree with you that resting helps a lot with butts. I just throw them in a small cooler for a few hours.
This post was edited on 10/31/08 at 6:31 pm
Posted on 10/31/08 at 9:13 pm to wiltznucs
There isn't anything better on game day than some slow cooked BBQ. Have you ever tried a rub called Flavorite #5 BBQ seasoning? The only place I have been able to find it is Raymons meat Market in Memphis. Alot of the memphis in May teams use it as the basis for the cook off. It is one of the best rubs I have seen!
Posted on 11/1/08 at 5:52 am to wiltznucs
Wiltznucs,what did you use to keep your meat from drying out. Your meat look delicious.
What temp did you cook at.
What temp did you cook at.
Posted on 11/1/08 at 7:31 am to tidetigerfan
I've not heard of that rub blend, but I'll check it out. To be honest I've rave reviews with mixing ordinary Tony Chacheres regular and herb blends as a rub.
Posted on 11/1/08 at 7:32 am to cook
I too have problems with meat drying out from time to time. Sometimes you get a bad cut of meat, there was nothing you could do it was going to be tough and dry. Briskets are notorious for this.
Some basics I use...
I used to trim fat from the cuts. Now I do little if any. I find I have more moist flavorful meat this way. However, you do sacrifice the pretty smoke ring.
I always use a mustard slather. Mine is based with yellow mustard, beer, hot sauce, and kosher salt. It keeps the meats surface moist and allows the rub to adhere to the meat. This works especially well with pork.
Rubs vary from one smoke to the next. There are lots of blends out there. I find black pepper turns bitter, so I steer clear of it.
I always have my meat thawed and at room temperature when it hits the pit. I have a Lang offset smoker, and I cook at 200-225 degrees.
A good thermometer is a must, overcooking meat will leave it dry and tough.
Lastly, I like to keep the meat moist in the later phase of the smoke by spritzing it with an apple juice/whiskey blend. I do this roughly every hour after the meats surface is dry and a crust forms. Usually about half way through a smoke I find.
Some basics I use...
I used to trim fat from the cuts. Now I do little if any. I find I have more moist flavorful meat this way. However, you do sacrifice the pretty smoke ring.
I always use a mustard slather. Mine is based with yellow mustard, beer, hot sauce, and kosher salt. It keeps the meats surface moist and allows the rub to adhere to the meat. This works especially well with pork.
Rubs vary from one smoke to the next. There are lots of blends out there. I find black pepper turns bitter, so I steer clear of it.
I always have my meat thawed and at room temperature when it hits the pit. I have a Lang offset smoker, and I cook at 200-225 degrees.
A good thermometer is a must, overcooking meat will leave it dry and tough.
Lastly, I like to keep the meat moist in the later phase of the smoke by spritzing it with an apple juice/whiskey blend. I do this roughly every hour after the meats surface is dry and a crust forms. Usually about half way through a smoke I find.
This post was edited on 11/1/08 at 7:45 am
Posted on 11/1/08 at 8:58 am to wiltznucs
We are in Orlando, FL - and we just mapped where you are in Apollo Beach. After that beautiful shot of the smoker, we're coming over to eat at your house tonight!
Posted on 11/1/08 at 9:14 am to cook
We cook some competition cook offs periodically. To keep the meat from drying out ribs specifically baste them with butter and cajun seasoning.
Posted on 11/1/08 at 9:34 am to tidetigerfan
Do you ever use a water pan or is that taboo in competitions?
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