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Azurecybe
Well-Known Member
Had my annual get together for siblings and cousins yesterday. Did up 2 butts with a mustard slather and rub. The bark on it is fantastic.
Also about 40 abt's for an app. I still find it amazing how quickly 20 adults can make those disappear.
Also about 40 abt's for an app. I still find it amazing how quickly 20 adults can make those disappear.
Brew-boy
Well-Known Member
I smoked 2 pork butts yesterday 17lbs total. I used Hickory and Cherry wood it took 12 hours for this feast.
Dixon
Well-Known Member
Should be ready in about an hour and a half
djt17
Well-Known Member
The brisky is almost done. Have had a few hombrews while "watching" my fire.
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It was a bit on the dry side, but the flavor and texture were ok. Not as good as one of the butts we usually do, but we were pleased with how it came out after the time in the freezer. After adding some vinegar sauce, the dryness issue all but disappeared.
Good to hear! Was planning on an East Carolina sauce myself.
DrewBrew08
Well-Known Member
Just threw on a rack of ribs. Only my second time to smoke! Excited!!!!
DirtyOldDuck
Well-Known Member
Just rubbed 2 boneless 7 lb. pork butts this afternoon. I am going to smoke them tomorrow for a get together on Saturday with old law school friends who will be in town. I also brewed 10 gallons of BM's Centennial Blonde and am currently carbonating half of the 10 gallon batch for the get together. It's going to be a good couple of days.
A couple of weekends ago I got together with my brother-in-law, and we ended up smokin' and grillin' all manner of things. ABT's, bacon stuffed cabbage, brisket, etc. Good times, but the best was Hamburger Smoke Rings...
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I'm smoking quite a bit this weekend. Will be starting tonight with 2 butts for a friends block party tomorrow. Sunday morning I'll be bringing the smoker down to Yards Brewing Company for their amateur BBQ comp and Smoked Beer Festival. Plan to make around 120 "Moink Sliders" stuffed with Blue Cheese, and about the same in ABT's, along with some salt potatoes. Should be a good turnout. I'll try to remember pics...
JeepDiver
Well-Known Member
Got a pork shoulder on now for pulled pork tommorow for a gathering
JonM said:
Nice - Good luck!
I'm about to leave the office and put 4 racks of ribs on the smoker, and in a little wile I'll put 2 chickens on the charcoal rotisserie.
Only managed to remember one pic of the smoker loaded for the comp.
But I did manage to bring this home with me as well:
Along with a couple cases of beer, shome shirts, and a few pint glasses. Kicked all my food in 40 min, with a long line outside my tent area. I was happy.
dataz722
Well-Known Member
Only managed to remember one pic of the smoker loaded for the comp.
But I did manage to bring this home with me as well:
Along with a couple cases of beer, shome shirts, and a few pint glasses. Kicked all my food in 40 min, with a long line outside my tent area. I was happy.
I meant to ask you how you did, but have been busy and it slipped my mind. Congrats! I wish I could have made it up.
Started @ 5am this morning. It's a 'test run' of 10 briskets for the company picnic next month and we've sold them to employees for charity. And we might have snuck in a prime rib roast for lunch 
I'll post some completed pics this evening.
I'll post some completed pics this evening.
^wow
I've been wanting to do prime rib for a while now. Too nervous to put that spendy cut on the grill though.
Anyone have tips/philosophy for cooking prime rib?
I've been wanting to do prime rib for a while now. Too nervous to put that spendy cut on the grill though.
Anyone have tips/philosophy for cooking prime rib?
Oktoberfest is this weekend. we'll have 80 pounds of assorted brats, 4 chickens on the charcoal rotisserie, a packer brisket and 3 butt roasts on the smoker. And I have 40 gallons of homebrew,
ReverseApacheMaster
Well-Known Member
I am smoking flank steak, chicken breasts, chicken kebobs, mushrooms, jalepenos, herbs, beer grains and I'll probably knock out a whole chicken before the day is out.
I smoked a handful of yardbird thighs. Used a chunk of cherry, and famous dave's rib rub. I completely screwed it up by saucing with a brand that I *used to * like. It used to have some zing, a little vinegar-y. Now, it's sweet and... Gross. I didn't even think to taste it before I used it. I just took it for granted that it would taste the same. The smoke went well, let the kettle breathe so it would run well over 300 to get that crispy skin. Got the crispy skin I was looking for. REALLY need to start just using SBR as a base and come up with a few variations to doctor it up.
First off, nice rig Moboy. I was looking at one of those or a superior. I really dig gravity feed rigs.
Yesterday cooked up some wings APL style with a bunch of fresh jalapenos in the sauce. Instead of cooking em in a pan first I laid em out to cook dry on the grate. The goal was to make em painful and well... they sure were! Paying the price today though.
Yesterday cooked up some wings APL style with a bunch of fresh jalapenos in the sauce. Instead of cooking em in a pan first I laid em out to cook dry on the grate. The goal was to make em painful and well... they sure were! Paying the price today though.
Azurecybe
Well-Known Member
11lb pork butt on Hickory right now. BBQ'n in the dark. 75degrees at 7pm. Makes me think it's 11pm in August once again.
Smoked a ~5 lb butt last night, mix of hickory and apple. 10 hours, most of it at or below freezing, totally worth it. Pulled pork for our post Darkness Day tasting party! :rockin:
DrewBrew08
Well-Known Member
Put on a butt this morning at 6:30am. Hoping all is well and will be done for the MSU vs. Alabama game! #webelieve (sorry had to do it)
This is my third time to smoke. First 2 times were rib racks, first time for a butt. Hope I'm doing it right lol
I figured 1.5 hours per pound. This was 8.02lb but it still had a nice slab of fat on it and I trimmed some, not all of it. So I'm sitting at 7.75 or a little more a pound and gonna shoot for 190 when I take a temp reading. Flipped every 3-4 hours and spray with apple cider vinegar/ apple juice mix about every 2 hours.
When I figured cook time, I did it for 8 because I wanted to have extra time just in case. Been sitting at a nice 225 - 230 degrees the whole time.
Should I be ok?
This is my third time to smoke. First 2 times were rib racks, first time for a butt. Hope I'm doing it right lol
I figured 1.5 hours per pound. This was 8.02lb but it still had a nice slab of fat on it and I trimmed some, not all of it. So I'm sitting at 7.75 or a little more a pound and gonna shoot for 190 when I take a temp reading. Flipped every 3-4 hours and spray with apple cider vinegar/ apple juice mix about every 2 hours.
When I figured cook time, I did it for 8 because I wanted to have extra time just in case. Been sitting at a nice 225 - 230 degrees the whole time.
Should I be ok?
i usually put my pork butts on the night before.
8 hours would be very fast - I am not sure you could reach your desired temp with a smoker temp of 225 in that time.
8 hours would be very fast - I am not sure you could reach your desired temp with a smoker temp of 225 in that time.
DrewBrew08
Well-Known Member
I'm central time. So it has been on for 10 hours so far. And I have 3-4 hours to spare. Still not goin to reach it?
Please let me know. I did plan this ahead and did the math just hope it will be ok.
Please let me know. I did plan this ahead and did the math
just hope it will be ok.Similar threads
