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Old 04-17-2011, 06:19 PM   #111
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Originally Posted by FromZwolle View Post
oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil and finish in the crock pot with water.

fixed to make autro jump off a cliff.
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Old 04-17-2011, 06:19 PM   #112
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Originally Posted by arturo7 View Post
If you are cooking them on your grill this is not a bad technique. If you are using your smoker...



Go to Jail. Go directly to Jail. Do not pass Go do not collect $200.
if you have a smoker and continue to use your grill for ribs, stick to a mc rib sandwich.
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Old 04-17-2011, 06:35 PM   #113
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I almost broke down and used foil.
Funny you mention that. Ive decided Im going to try this 3-1-1 foil method today. Notice I dropped it down to one hour in the foil as Im not too convinced about it yet.

Im going to add some honey and apple juice in the foil
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Old 04-17-2011, 06:35 PM   #114
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Originally Posted by AZ_IPA

I just smoked my first pork butt a week ago. Very forgiving piece of meat...

Rub with yellow mustard and your choice of dry rub, smoke at ~250*F until it hits ~190*F. Wrap in saran wrap and a towel and put in a cooler until it's cool enough to pull.

I added a little bit of sauce after pulling made from 1/2 cup apple juice, 1/4 cup apple cider vinegar, ~1/8 cup vegetable oil, and some of the rub. Had some Sweet Baby Rays BBQ sauce for those that like that.

It came out great and can't wait to do it again.

I like Bobby Flay's slaw recipe - though most are about the same...

Ingredients
1 head cabbage,finely
2 large carrots , finely
3/4 cup mayo
2 tbls. sour cream
2 tbls. grated onion
2 tbls. sugar or to taste
2 tbls. vinegar
1 tbls.dry mustard
2 tsp. celery salt
salt and pepper to taste

Combine cabbage and carrots. In another bowl, whisk rest of ingredients.
Taste for seasoning and add more sugar, salt, or pepper if needed.
Quote:
Originally Posted by dfess1

First time smoking, or first time smoking a butt? Depending on your cooker it can take a long time or a really long time. I would try one out before having to do it for a crowd.

In terms of prep, I just rub mine down. Then about two hours in I use a mop sauce every hour. Part stone smoked Porter, part apple cider vinegar, some worchestire sauce, some other stuff I don't remember. When it is finished, cut the fat cap if it didn't cook down enough, pull it, and put some sauce on the side. Let the person make the choice whether it needs it or not.

But that's me. Opinions will vary. Good luck and let us know how it goes!
Thanks for the suggestions guys. This will not be my first attempt at smoking, just first at pulled pork. I built an ugly drum last fall and its rare that two weeks go by without smoking something. I think I will try next weekend to see how it goes.
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Old 04-17-2011, 06:38 PM   #115
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Originally Posted by FromZwolle View Post
oohhhhh! i was recently given some 'great tips' on how to get great ribs. you boil em with a little vinegar in the water for 10 minutes, then throw them on the grill wrapped nice and tight with foil.

Im a little slower than usual this morning, but Im assuming the quotations around the 'great tips' is to reinforce the sarcasm?
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Old 04-17-2011, 06:41 PM   #116
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Thanks for the suggestions guys. This will not be my first attempt at smoking, just first at pulled pork. I built an ugly drum last fall and its rare that two weeks go by without smoking something. I think I will try next weekend to see how it goes.
10lb shoulders usually take me around 12 hours, maybe a little more. Which means starting at midnight the night before. Which also means I have to sit around drinking brews to stay up till then. Win/Win
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Old 04-17-2011, 06:46 PM   #117
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Im a little slower than usual this morning, but Im assuming the quotations around the 'great tips' is to reinforce the sarcasm?
funny you should mention that. it's nearly 2 pm here.
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Old 04-17-2011, 06:48 PM   #118
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Originally Posted by Desert_Sky

10lb shoulders usually take me around 12 hours, maybe a little more. Which means starting at midnight the night before. Which also means I have to sit around drinking brews to stay up till then. Win/Win
That sounds like a great plan! I recently automated my ud with a pid, computer fan and damper. I am looking forward to trying it out on a good long smoke. I have seen both shoulder and butt used. Is there much of a difference?
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Old 04-18-2011, 04:13 PM   #119
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That sounds like a great plan! I recently automated my ud with a pid, computer fan and damper. I am looking forward to trying it out on a good long smoke. I have seen both shoulder and butt used. Is there much of a difference?
a pork shoulder is also known as a boston butt. Get it with the blade in. It's done with the blade comes out with little to no effort.

Since you already have the cooker, you should know how it cooks (part of my original question), hotspots, etc. As desert_sky said, butts take a while. All depends on your cooker, ambeint temp, etc. I have never had one done in under 8hrs, that's for sure. more along the 10-12 hr mark. All depends on how many beers I drank, whether I fell asleep when I should have been adding fuel to my wholly inefficient offset or not, etc.

I did pick up a Stoker for use on my new smoker. Looking forward to trying that puppy out!
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Old 04-18-2011, 11:39 PM   #120
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After hearing dfess talk about fatties, I decided to do one of my own for our party...

Bacon weave:


3lbs of sweet Italian sausage:


Monchego cheese:


Red onion:


More bacon:


Nice and thick:


Roll it one way:


Roll it the other way:


Smoke for 6-7 hours over maple wood until internal temp is 165:


EAT!

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