[ARCHIVED THREAD] - Dinner Pics (Page 1 of 2)
Posted: 6/8/2011 8:30:39 AM EDT
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Actual dinner pictures later in thread...
Well, it will be dinner pics in 6 or 7 more hours. 14 pounds of pork ass. Been in the apple wood smoke for 3 hours now. 
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It's going to be overdone by then. TRG Nah. The rub I put on them has a good bit of brown sugar in it and that gets dark pretty fast. Still have a long way to go. I cook to temp and will pull it at about 195, whenever that comes. I'll give them an anal temp probe in another couple hours and start to watch them. |
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It's going to be overdone by then. TRG Someone knows very little about smokin meat........  Not what I heard...  You had me at the smoker pics, but lost me on the vinegar based sauce. I just cant get used to it. I like a little bit of sweet/bity sauce, but cant hack the vinegar. Not being a meat gazer, but that ass looks fine!
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It's going to be overdone by then. TRG Not if the temp is right. 1 1/2 to 2 hours per pound at 220 x 7lb chunks equals a good 12 hour smoke. You got it. I'm running right about 240 at the rack so it should come in a bit faster than that. The premature darkening is why I avoid sugar in my rubs if I am smoking uncovered for 6 or more hours. I don't like the burnt sugar, and the excess tar that attaches to it. I like to use French's yellow for the longer smokes with no foil. Mustard seems to tame the tars, while still allowing for a nice smoke ring inside the meat. Otherwise, I cover them with rub and foil before smoking. Or, more often these days, smoke only, and make up the difference in the sauce. When I was younger, I liked a thick, tarry, crust. Nowadays, I prefer a little more finesse. TRG |
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Nothing better than vinegar sauce on pulled pork, in my opinion. Lived in Texas for 18 years and had to go to Red Hot and Blue to get it.
Got a couple styles of Sweet Baby Rays sauce in the fridge but it won't be coming out tonight. Got to figure out where to get whole packer briskets in Tennesee soon for that. |
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It's going to be overdone by then. TRG Not if the temp is right. 1 1/2 to 2 hours per pound at 220 x 7lb chunks equals a good 12 hour smoke. You got it. I'm running right about 240 at the rack so it should come in a bit faster than that. The premature darkening is why I avoid sugar in my rubs if I am smoking uncovered for 6 or more hours. I don't like the burnt sugar, and the excess tar that attaches to it. I like to use French's yellow for the longer smokes with no foil. Mustard seems to tame the tars, while still allowing for a nice smoke ring inside the meat. Otherwise, I cover them with rub and foil before smoking. Or, more often these days, smoke only, and make up the difference in the sauce. When I was younger, I liked a thick, tarry, crust. Nowadays, I prefer a little more finesse. TRG The rub I mixed up is about 20 percent brown sugar. Just right to me. I did slather with mustard before I started. I've used this rub on butts, ribs and briskets and I think the little bit of crust ends up perfect. Both chunks of pig started with a nice little layer of fat on top to render down over the meat so there should be crust on the bottom but just tender pig ass coming in from the top. What temp do you smoke at to make you think 10 hours will over cook two butts this size? |
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Both chunks of pig started with a nice little layer of fat on top to render down over the meat so there should be crust on the bottom but just tender pig ass coming in from the top. What temp do you smoke at to make you think 10 hours will over cook two butts this size? I use a homemade, offset smoker. It does not hold a really steady temp at times. The firebox is too small. It is about 12"x12"x20". Mine will cook between 180 and 220. Anything over 10 hours I try to get down under 200. Long term cooking (over 6 hours) means you are adding/adjusting wood on a regular basis. It is not uncommon for me to add wood, lose the temp, get too much smoke, open the damper, go mow the grass, forget the damper was open, and return to 350 degrees and roasting meat. Some days, the smoker behaves, the wood is right, the beer stays cold and it cooks like a kitten for 18 hours. I would get rid of it, but, nowadays it is like a favorite horse. You know she is going to try and buck you off, but, if you just hold her head and don't let her suck too much mud, she's got a nice trot. TRG |
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This thread has inspired me to build an UDS.  You won't regret it. Build it simple though. A lot of people want to trick them up and end up having trouble with them. I went with three 3/4" holes around the bottom and six 1/2" inch holes in the lid. I use fridge magnets on the holes around the bottom to control airflow. Holds temp really, really well. |
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my dinner from memorial day 16 pound brisket and 15 pound pork butt cooked low and slow for 24 hours at 225.
http://i268.photobucket.com/albums/jj16/thewhitetyrone1371/IMAG0072.jpg |
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Quoted: Too much time. Caveman steaks 3 1/2 minute per side http://www.hunt101.com/data/500/medium/DSCN08152.JPG http://www.hunt101.com/data/500/medium/DSCN08173.JPG Are you kidding me? I love a good Fred Flinstone steak as much as anyone but that grill is not only nasty, but you have those things sitting directly on top of your (maybe) half ready charcoal!! WTF man?  ETA: OP did a good job, but you my man need lessons on charcoal.  |
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Here's the end result. Made garlic cheese smashed taters to go with it, baked beans and a cheap Shiraz to wash it all down. http://i1090.photobucket.com/albums/i361/digidoc100/Smoker/DSC01170.jpg http://i1090.photobucket.com/albums/i361/digidoc100/Smoker/DSC01174.jpg I'm PhotoKirk and I approve of this post. |
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Quoted: Quoted: Here's the end result. Made garlic cheese smashed taters to go with it, baked beans and a cheap Shiraz to wash it all down. http://i1090.photobucket.com/albums/i361/digidoc100/Smoker/DSC01170.jpg http://i1090.photobucket.com/albums/i361/digidoc100/Smoker/DSC01174.jpg I'm PhotoKirk and I approve of this post. Third person talk...  |
