Posted: 8/31/2013 8:51:00 AM EDT
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Howdy,
Received the new Acog mount from Larue a couple days ago and like you all said, rock solid and a great purchase. A little extra showed up in the mail with it.... figured I'd put it to use this weekend. http://i39.photobucket.com/albums/e186/stinkyrat/IMG_20130831_085739_706_zpsb3902cb3.jpg Mixing a little Hickory and Pecan for this batch. Mid smoke and post smoke pictures to come 
Happy Labor Day weekend ya'll, stay safe and if you are going to do something stupid, atleast say "hold my beer and check this out" before you do it. 
EDIT: Got it on there AEK, Thanks for the heads up! One hour into smoke: http://i39.photobucket.com/albums/e186/stinkyrat/IMG_20130831_100928_517_zps1cf743a2.jpg 3 hours in: http://i39.photobucket.com/albums/e186/stinkyrat/IMG_20130831_115955_019_zps9c81763d.jpg Stinkyrat |
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Thanks guys! Turned out great, that rub is actually quite good, not too sweet especially if you use apple cider vinegar to neutralize the sugars.
Quoted:
Liked your post-have a good weekend.What cut of meat-how long and at what temp did you cook ,take off etc.I like to smoke also-I,ve got a Gator Pit from Houston,Texas. Atlaturne, those are two pork butts (pork shoulder). I usually run anywhere from 6 to 10 hours, 6 hours is what it took to finish off these two completely. Temperature wise I keep around the 225F area and then finish them at around 400F to get the center cooked well. All falls apart and the moisture stays with the meat. By no means an expert! But its fun to make this stuff! Stinkyrat |
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Quoted:
Thanks guys! Turned out great, that rub is actually quite good, not too sweet especially if you use apple cider vinegar to neutralize the sugars. Atlaturne, those are two pork butts (pork shoulder). I usually run anywhere from 6 to 10 hours, 6 hours is what it took to finish off these two completely. Temperature wise I keep around the 225F area and then finish them at around 400F to get the center cooked well. All falls apart and the moisture stays with the meat. By no means an expert! But its fun to make this stuff! Stinkyrat Quoted:
Thanks guys! Turned out great, that rub is actually quite good, not too sweet especially if you use apple cider vinegar to neutralize the sugars. Quoted:
Liked your post-have a good weekend.What cut of meat-how long and at what temp did you cook ,take off etc.I like to smoke also-I,ve got a Gator Pit from Houston,Texas. Atlaturne, those are two pork butts (pork shoulder). I usually run anywhere from 6 to 10 hours, 6 hours is what it took to finish off these two completely. Temperature wise I keep around the 225F area and then finish them at around 400F to get the center cooked well. All falls apart and the moisture stays with the meat. By no means an expert! But its fun to make this stuff! Stinkyrat trying to learn myself-not quite as simple as people think-when to take off and wrap(if to wrap)-put in a cooler lined with towels,etc-but I know yours tasted great and so far no complaints from my guys-take care and God Bless Larue and Good Q |
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Quoted:
Thanks guys! Turned out great, that rub is actually quite good, not too sweet especially if you use apple cider vinegar to neutralize the sugars. Atlaturne, those are two pork butts (pork shoulder). I usually run anywhere from 6 to 10 hours, 6 hours is what it took to finish off these two completely. Temperature wise I keep around the 225F area and then finish them at around 400F to get the center cooked well. All falls apart and the moisture stays with the meat. By no means an expert! But its fun to make this stuff! Stinkyrat Quoted:
Thanks guys! Turned out great, that rub is actually quite good, not too sweet especially if you use apple cider vinegar to neutralize the sugars. Quoted:
Liked your post-have a good weekend.What cut of meat-how long and at what temp did you cook ,take off etc.I like to smoke also-I,ve got a Gator Pit from Houston,Texas. Atlaturne, those are two pork butts (pork shoulder). I usually run anywhere from 6 to 10 hours, 6 hours is what it took to finish off these two completely. Temperature wise I keep around the 225F area and then finish them at around 400F to get the center cooked well. All falls apart and the moisture stays with the meat. By no means an expert! But its fun to make this stuff! Stinkyrat Stinkyrat-have you used a thermopen to test internal temp.It really works great.A lot of the competition guys use them.Look at www.thermoworks.com for thermopen.I cant bbq without it.thanks |
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You know I honestly don't ever really check the internal temp when I'm smoking meat. I judge the exterior color and MIGHT chop a corner off to check the smoke depth prior to finish. If I get it inside and begin preping the roast and still seems like it is not quite finished I'll move it into the oven. Doesn't normally happen but every now and then it will need another hour of cook time.
That means for me to cut it into 1" thick portions in a bake pan, pour in apple cider vinegar till the bottom is barely covered and sealing the whole thing with foil on top. That lets it steam everything and locks in the moisture. Really once you get a smoke ring in about a quarter inch thats about all the smoke meat will take. Beyond that you are just trying to cook the interior of the cut, just moving it to an oven for many takes the work out of keeping your BBQ at a set temperature. Stinkyrat |