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**dataz722** · 04-02-2011, 03:47 PM

You do know we will need pictures of this right?

Desert_Sky · 04-02-2011, 06:37 PM

Quote:

Originally Posted by dataz722

You do know we will need pictures of this right?

got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good

Desert_Sky · 04-02-2011, 06:44 PM

Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here

FromZwolle · 04-02-2011, 07:04 PM

wow, that's pretty!

**passedpawn** · 04-02-2011, 10:28 PM

damned you smoking thread. I just ran to the store and picked up ribs and boston butt. Smoking 4 racks of ribs now.

**dataz722** · 04-02-2011, 10:50 PM

Quote:

Originally Posted by Desert_Sky

got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good

I have actually never had boudin before. I do want to try it though.

Those pictures look damn good.

**IrregularPulse** · 04-02-2011, 11:04 PM

Quote:

Originally Posted by Desert_Sky

Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here

And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.

**arturo7** · 04-03-2011, 12:34 AM

Grill that loin, don't smoke it. It's too nice of a cut. Not enough fat in it anyway.

Desert_Sky · 04-03-2011, 12:47 AM

Quote:

Originally Posted by IrregularPulse

And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.

Nope, no mustard used. I cut the skin off, patted it dry and added the rub. Simply Marvelous does a great job of staying on the meat and forming a glaze before it even goes on the smoker. I cant say enough good things about the rub itself.

http://www.simplymarvelousbbq.com/simply-marvelous-cherry-rub-16-oz

ClassicXJ · 04-03-2011, 02:58 AM

Used my new Weber smoky mountain cooker this afternoon. First time smoking anything. I did 2 beer can chickens, one was about 6.5 lbs and the other about 7.25 lbs. Both covered in rub I made using recipe in smoke and spice. Both came out great. Wife and I both really enoyed it. I wa suprised at how well it kept temperatures between 200-250, without alot fuss. Learned a few lessons.

1) Need some gloves (already ordered a pair from TEXASBBQRUB.com)

2) The chickens are really hard to keep up straight only using a beer can and the birds legs. Anyone ever try one of those Weber chicken mount things?

I can see this becoming another addictive habit. Need to pick out a recipe for next weekend.