@Usaf06 said:
I also use mustard. I smoke with lump charcoal and wood chunks. I prefer a low temp smoke for longer. 225 is my target. I wrap at the stall which usually happens around 160-165. Take it to 200 and then place in an empty cooler for an hour. I use the oven instead of the cooler so I dont mess up a cooler.
I just wrap in a towel then into a cooler. Smoking pork butt in a Weber, 5 brickets using a ring of fire set up. I cook a little hotter maybe 300 to 325
Don't let the wife know what you spend on guns, ammo or cigars.
@genareddog said:
I also use mustard and rub it but let it sit in the fridge over night. Smoke at 225 and wrap it after 3 hours and let it go until reaches 200 then put in a cooler until ready to eat.
Exactly the same here but I let rest before smoking bringing it to near room temp. Oven or microwave (off of course) for 45 minutes.
@genareddog said:
I also use mustard and rub it but let it sit in the fridge over night. Smoke at 225 and wrap it after 3 hours and let it go until reaches 200 then put in a cooler until ready to eat.
Exactly the same here but I let rest before smoking bringing it to near room temp. Oven or microwave (off of course) for 45 minutes.
Edit for spelling
I get in the car and drive North for an hour. Best smoked meats, for sure.
I know, You're a big dog and I'm on the list. Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
Apologies! Mondays I’m swamped and Sundays I’m druuunk. Sorry I didn’t get back to you @Patrickbrick . Side note: I’d call you Pat, but you seem like the type of guy to get a hair up your butt for abbreviating such a beautiful name.
Back to BBQ. Overall everything went according to the plan I had, perfect surprisingly. No fluctuations and no surprises. Averaged 250-260° , 3hr thin blue smoke, 5hr wrapped in foil (right at 160 stall). Eight total hours, removed at 205° immediately, rested in oven for an hour. In all I’m chalking it up as a success, as everyone loved it.
In the future I will probably tamp down the temp and go 1.5-2hr longer because I want it more tender. Will also switch up the rub and not use mustard.
I’ve got a rack of beef ribs I’ll be doing in the next two weeks. Completely different animal, so I’ll be back for advice.
Pulled pork on brioche, secret slaw, famous (yes famous) pickled red onions, and crisp snappy pickles.
Definitely low and slow. Also, try pulling it at 200-202. Also, I love slaw on my pulled pork sandwich. The slaw cuts through the smoke for a perfect harmony.
"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." -- Winston Churchill "LET'S GO FRANCIS" Peter
@Usaf06 said:
Definitely low and slow. Also, try pulling it at 220. Also, I love slaw on my pulled pork sandwich. The slaw cuts through the smoke for a perfect harmony.
@Usaf06 said:
Definitely low and slow. Also, try pulling it at 220. Also, I love slaw on my pulled pork sandwich. The slaw cuts through the smoke for a perfect harmony.
220, 221, whatever it takes.
I meant 202, definitely not 220
Edit, I did put 202. Thanks Blue
"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." -- Winston Churchill "LET'S GO FRANCIS" Peter
Comments
I just wrap in a towel then into a cooler. Smoking pork butt in a Weber, 5 brickets using a ring of fire set up. I cook a little hotter maybe 300 to 325
Don't let the wife know what you spend on guns, ammo or cigars.
Exactly the same here but I let rest before smoking bringing it to near room temp. Oven or microwave (off of course) for 45 minutes.
Edit for spelling
I get in the car and drive North for an hour. Best smoked meats, for sure.
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
Thank you everyone! I will pilfer all of your hard earned knowledge and claim it as my own when asked. Updates coming tomorrow
Waiting....
Don't let the wife know what you spend on guns, ammo or cigars.
Maybe things didn't go well
Probably on his way back from the restaurant
Apologies! Mondays I’m swamped and Sundays I’m druuunk. Sorry I didn’t get back to you @Patrickbrick . Side note: I’d call you Pat, but you seem like the type of guy to get a hair up your butt for abbreviating such a beautiful name.
Back to BBQ. Overall everything went according to the plan I had, perfect surprisingly. No fluctuations and no surprises. Averaged 250-260° , 3hr thin blue smoke, 5hr wrapped in foil (right at 160 stall). Eight total hours, removed at 205° immediately, rested in oven for an hour. In all I’m chalking it up as a success, as everyone loved it.
In the future I will probably tamp down the temp and go 1.5-2hr longer because I want it more tender. Will also switch up the rub and not use mustard.
I’ve got a rack of beef ribs I’ll be doing in the next two weeks. Completely different animal, so I’ll be back for advice.
Pulled pork on brioche, secret slaw, famous (yes famous) pickled red onions, and crisp snappy pickles.
Looks great bud.
Excellent!
MOW badge received.
Definitely low and slow. Also, try pulling it at 200-202. Also, I love slaw on my pulled pork sandwich. The slaw cuts through the smoke for a perfect harmony.
-- Winston Churchill
"LET'S GO FRANCIS" Peter
@Cam_91
Did you use a pellet smoker?
220, 221, whatever it takes.
I meant 202, definitely not 220
Edit, I did put 202. Thanks Blue
-- Winston Churchill
"LET'S GO FRANCIS" Peter
OMFuckingG that looks like a compliment! I’m taking a screenshot and selling it on eBay.