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Posted on 5/28/18 at 8:40 am to Rouge
spray with Dr. Pepper about once an hour.
I'm gonna try that. Sounds awesome
I'm gonna try that. Sounds awesome
Posted on 5/28/18 at 8:46 am to Rza32
Gotcha. .. Have not thought about using it due to the high sugar content.
Posted on 5/28/18 at 10:14 am to t00f
about 12 hours in... at 182. I’m thinking noonish they’ll be ready to come off
This post was edited on 5/28/18 at 10:15 am
Posted on 5/28/18 at 10:25 am to Cajunate
quote:
I don't know if I'd call it "burn". I'd say it's more of a deep caramelization.
Yep it comes out tasty AF. One of the best butts I've done was wrapping at 165 with 3-4 sticks butter, brown sugar, homey, and a touch of Aunt Jemima.
Posted on 5/28/18 at 10:44 am to List Eater
Put this guy on last night,
Posted on 5/28/18 at 10:53 am to Rza32
quote:
Suppose to give a touch of sweetness, works as a binder for rub, and help give bark a dark color. Plus Steens is just straight delicious.
The way I've always understood it is that mustard is water soluble which is why it's most often used as the binder for seasoning to meat surface. I am unsure if corn syrup is or not, but I don't see the little layer of sweetness adding much to the flavor. Your seasoning should already have sugar in it, and you want something water soluble to help it absorb and form a better bark (again this is how I've always understood it, so I am open to be proven wrong... I'm curious now what the truth of all of this is)
Posted on 5/28/18 at 10:56 am to BRgetthenet
Posted on 5/28/18 at 11:37 am to List Eater
One done... other has a little more time
Posted on 5/28/18 at 12:25 pm to Midget Death Squad
quote:
The way I've always understood it is that mustard is water soluble which is why it's most often used as the binder for seasoning to meat surface. I am unsure if corn syrup is or not, but I don't see the little layer of sweetness adding much to the flavor. Your seasoning should already have sugar in it, and you want something water soluble to help it absorb and form a better bark (again this is how I've always understood it, so I am open to be proven wrong... I'm curious now what the truth of all of this is)
This may come off as a smart arse answer to this but I DON"T think honey, molasses or cane syrup is oil based. It's all "water soluble! Not knocking using mustard or those who use it. I have myself but I find the sweet products make for a better bark than not and they keep the rubs from washing off of the meats. With mustard I've found the rubs to slide off where the honey or other base keeps rubs where you put them.
Try it and you'll notice a big difference.
Posted on 5/28/18 at 12:29 pm to Glock17
Nice!
I had to run off and do some errands so I closed the vents a bit to slow down the cooking so it wouldn't burn or dry out while I was gone. They still smell fantastic!
Posted on 5/28/18 at 12:48 pm to Cajunate
One think I learned about my smoker today... the butt on the upper rack cooked faster than the one on the lower rack closer to the heat source. I guess it makes sense due to heat rising but I assume closer to the heat source would cook quicker... upper one was done in aboit 13 hours and lower one was closer to 14.5
Posted on 5/28/18 at 1:30 pm to BRgetthenet
Looking goooood.........! I'll let mine ride about another half hour and take them off. The bone is loose but ready to pull out. This will make this a 23 hour smoke. Can't wait to see how much lump it actually burned. The Keg is really efficient so I don't expect much to have been used.
Posted on 5/28/18 at 1:48 pm to BRgetthenet
My grocery didn't have any T-Rex tongue this morning. You got lucky.
Posted on 5/28/18 at 2:32 pm to GRTiger
Smoked some yardbird on the kettle with pecan wood.
This Stubbs sauce tastes amazing.
This Stubbs sauce tastes amazing.
Posted on 5/28/18 at 4:23 pm to EastCoastCajun
I took the butts off the Keg about 2:00pm. While they cooled down enough to handle I took a few laps around the pool and then came in to pull them. Pulling these were more like rubbing them between my finger and they were falling apart. Not much waste either.
The bones basically came out easy and clean.
This one is the Gunz & Roses pulled with no sauce.
Sauced
Mmmmmm........... It's delicious!!!!!
Wild Citrus pulled no sauce.
Sauced and ready to eat!
Served pictures later. Working on a potato salad and cole slaw is made and in the fridge. Time for another cold beer!
Posted on 5/28/18 at 4:37 pm to Cajunate
Take some baked beans to the next level and add some shredded pork to’em, baw.
Started this slab at 9:30 last night. This was a prime 16.8 lb’er. Basted with apple juice and didn’t wrap it.
Started this slab at 9:30 last night. This was a prime 16.8 lb’er. Basted with apple juice and didn’t wrap it.
Posted on 5/28/18 at 4:39 pm to Cajunate
Just pulled mine off at just under 203. Resting comfortably for the next 30-60 minutes.
The bone broke my beautiful bark, but at least it came out easy.
The bone broke my beautiful bark, but at least it came out easy.
Posted on 5/28/18 at 5:18 pm to GRTiger
Pulled no sauce.
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