JetSmooth

Recipes 

Apple is a rockin' wood for smoking just about anything. Also like pecan when I can find it around here.

Mesquite is my go-to, though. Reminds me of Texas.

I also hear good things about guava. There was a guy in the Big Green Egg forum in Hawaii, I think, who sold guava chunks. Always wanted to try that.

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http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.

Oldyote

Recipes 

Slathered in mustard and put on some pork rub. Started the lump at 215 with a cup of apple wood. After about 8 hours I blasted the shoulder with a good spritz of apple juice, added some lump and another cup of apple wood. Once the shoulder hit 160 (about 15 hours in) I blasted it with apple juice again, covered in foil and bumped the temp up to 225. Took another 4 hours to get the shoulder up to 195. Took it of and let it rest in the foil about 45 minutes and pulled. I had a couple of quarts of apple juice in the pan just to help keep it moist in the egg and to keep the drippings for baking onto the pan. I only opened the egg maybe 3 times and each time I would add a little apple juice. After 19 hours and probably 3 quarts of apple juice I ended up with about two cups of juice/drippings.

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going 90 I ain't scary cuz I got the virgin mary assuring me that I won't go to hell

JeffB

Recipes 

I keep reading about using mustard to get the rub to stick, does this leave a taste? Thats a hell of a long time at 215, this must have been a large Butt, no?

JeffB

Recipes 

Im going to give the Apple a shot, Im from the Santa Maria area (Tri tips birthplace) so Im very partial to red oak but I also find Almond wood is really good believe it or not. Hickory is just so overpowering for me, I guess I use to much every time I try it. Mesquite is great on white meats.

That guava sounds cool, if you run into his post again share it here, Id be up for and exchange to try it out.

Oldyote

Recipes 

Eight Pounds

215 at the shoulder level that was right at 200 in the dome.

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going 90 I ain't scary cuz I got the virgin mary assuring me that I won't go to hell

jetmechG550

Recipes 

I do my butts at 240*, figure roughly 2 hours per pound at that temp, pull em off at 200* internal temp. You can either let it stand covered for a short time and then pull or it'll be fine for about 4 hours covered and placed in a cooler in case it finishes early. Fruitwoods are great with pork, I also like pecan. Hickory/Mesquite are better for beef, IMO. Really it depends on the rub which wood I will use or I'm in the mood for. BGE and Primo are very, very similar. I also use the Stoker but the BBQ Guru is just as good, more a matter of which interface you want to have.

jetmechG550

Recipes 

Also no mustard here, and I don't spritz or baste. BGE does a helluva job of keeping everything moist and juicy.

arturo7

Recipes 

Looks great! Until to the last pic...

One thing I'll never understand is coleslaw on a pulled pork sammich.

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Hey, knock that shvt off. We're drinkin' here.

pickles

Recipes 

The mustard doesn't leave a noticeable taste at all. I always slather my butts and brisket. I cook my Boston butts at 225F on a 1966 Sazco Kamado. It works wonderfully!

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Gaptooth Brewhouse

jetmechG550

Recipes 

I'll second that. Seems to be a big thing in the Carolina's but no thanks for me