BBQ Time!!

**grundle** · 02-07-2009, 03:21 PM

Weather has warmed up and its time to smoke some briscuit!

I added som rub last night and wrapped in seran.

Pulled it out this morning to rub a little more. Just carressing this 13lb. behemouth got my mouth watering.

Finally I dropped it on the smoker for a good day of cooking

Follow up pictures of me stuffing my face will of course be next

**RangerXanatos** · 02-07-2009, 03:23 PM

Looks delicious. Be sure to leave some for me.

**crashdive123** · 02-07-2009, 05:18 PM

Yummmm! Remember, samples for everybody!

**Runs With Beer** · 02-09-2009, 08:31 PM

You must be from Texas, My wifes from waco and when were there theres allways briscuit. Mmmmmmmmmmmmm.

**grundle** · 02-10-2009, 12:39 AM

Kansas, but close enough.

Briscuit came out great! It was a little greasy so I am not sure I did something wrong, but taste-wise it was stupendous.

Next week I want to do pork butts. I have never done it before...I wonder if anyone has recipes/advice...

**crashdive123** · 02-10-2009, 08:16 AM

Samples?

I've always been a bit warey of a man that says he wants to do pork butts.

**nell67** · 02-10-2009, 08:37 AM

Here is a thread where another member talked about how he does pork butts:http://www.wilderness-survival.net/f...ght=pork+butts

**grundle** · 02-10-2009, 10:46 AM

Originally Posted by crashdive123

Samples?

I've always been a bit warey of a man that says he wants to do pork butts.

I have to wag my head in shame. I fell right into that one

Nell thanks for the link, I knew there had to be something around here about DOING pork butts.

**nell67** · 02-10-2009, 11:03 AM

Originally Posted by grundle

I have to wag my head in shame. I fell right into that one

Nell thanks for the link, I knew there had to be something around here about DOING pork butts.

LOL grundle,you have to watch out for Crash,he'll catch you everytime!

**Rick** · 02-10-2009, 08:15 PM

Here's one I either stole from Bragg or Tahyo...I think. Anyway. It's good stuff. Pork shoulders and pork butts are about the same thing. Different sides of the same muscle as I understand it. Your local butcher can probably explain it better than me. Anyway, here it is:

Pork Shoulders

I do pork shoulders the way the do in the Carolinas for pulled pork sandwiches. I try to keep the smoker temperature as close to 225 degrees F. as I can and use one of those remote thermometers that tells me both the internal and external temperature of the meat.
I just keep it going till the internal temp hits 180 - 190 degrees F. Usually takes 14 - 18 hours.

I never put sauce on my pork shoulders while in the smoker. I shred the meat and mix a "cider vinegar, butter, brown sugar, red pepper flakes" mixture to it, but sparingly. I keep some to the side to add later to my sandwiches.
There is another sauce I make that is more traditional bbq sauce which I like better than anything.

A couple of very important things that you probably already know, but just in case.
Before you put the meat in your smoker (pork shoulders, ribs etc), make sure they have come up to room temperature, or close to it. The other thing is make sure you have dabbed all the moisture off the outside. I usually use a little fan. What this does is allows the smoke to penetrate better as well as prevent getting that bitter taste you sometimes get.

Sometimes I get lazy and use my cabinet smoker for my pork shoulders where I load up the cast iron chip holder with as much wood chips/chunks as it will hold. I set a hot plate under it (you'll have to improvise) and set the chip holder right on it. Get it going and only use that for about the first hour after it starts smoking. Then you can remove the hot plate and fire up the propane and smoke it like you would anything else.
There is the argument that meat will only obsorb the smoke for about the first few hours and then it is just a waste of wood, but I usually keep that box filled for 5 to 6 hours at first.

I don't use a water tray, although I do put a large aluminum pan under to catch the drippings.. there is usually a lot.

I have to do something here right now, but I'll get the two recipes I have for the sauces I use as well as see if I have any pictures of the pork shoulders. I know I have some of ribs.

I've always put the fat caps up so that it "self bastes". I never really worried too much about the seasoning getting taken off. Most of it comes off anyway regardless of the fat cap as there is a lot of fat to render in those bad boys to begin with.
I shoot for an internal temp of 185 - 190 and then I take off, wrap in tin foil and usually toss in a cooler for a few hours. It's going to continue to cook a bit after you take it off.
When it comes time to pull it, I'll pull it in big chunks, season it with salt and pepper only and leave in big chunks till time to make sandwiches. That's when I'll chop it up in smaller pieces and pour either my cider vinegar, brown sugar, butter and red pepper flake sauce on or I'll put on a sandwich and use the other sauce that I think is great on pork sandwiches and baby back ribs. Sometimes I don't even put sauce on it, I'll just sit down with a plate of pork, some beans and cole slaw and get full as a tick.

When you cook pork butts/shoulders to an internal temp of 185 - 190, it will almost fall apart. The first thing I do is get the bone out, then try to get any fat out that didn't render. After that, when I use two forks, mainly cause the meat is still hot, and get it out in chunks. When time to chop some for sandwiches I use a 10" Chef's knife. You can use a meat cleaver and I have a really nice Chinese cleaver that will shave whiskers, but I use the Chef's knife. I'll take a couple pictures later today when I start tearing it up.

After 15.5 hours over night, this is what I woke up to this morning. I got up about 4 times last night just to make sure my temp. stayed where I wanted it and it stayed right at 220 degrees almost all night with hardly any adjustment.
Rick, look in the bottom of that drip pan. That's what rendered out of the meat.

Place foil under the pork but to ease the clean up.
Pork Shoulders

I do pork shoulders the way the do in the Carolinas for pulled pork sandwiches. I try to keep the smoker temperature as close to 225 degrees F. as I can and use one of those remote thermometers that tells me both the internal and external temperature of the meat.
I just keep it going till the internal temp hits 180 - 190 degrees F. Usually takes 14 - 18 hours.

I never put sauce on my pork shoulders while in the smoker. I shred the meat and mix a "cider vinegar, butter, brown sugar, red pepper flakes" mixture to it, but sparingly. I keep some to the side to add later to my sandwiches.
There is another sauce I make that is more traditional bbq sauce which I like better than anything.

A couple of very important things that you probably already know, but just in case.
Before you put the meat in your smoker (pork shoulders, ribs etc), make sure they have come up to room temperature, or close to it. The other thing is make sure you have dabbed all the moisture off the outside. I usually use a little fan. What this does is allows the smoke to penetrate better as well as prevent getting that bitter taste you sometimes get.

Sometimes I get lazy and use my cabinet smoker for my pork shoulders where I load up the cast iron chip holder with as much wood chips/chunks as it will hold. I set a hot plate under it (you'll have to improvise) and set the chip holder right on it. Get it going and only use that for about the first hour after it starts smoking. Then you can remove the hot plate and fire up the propane and smoke it like you would anything else.
There is the argument that meat will only obsorb the smoke for about the first few hours and then it is just a waste of wood, but I usually keep that box filled for 5 to 6 hours at first.

I don't use a water tray, although I do put a large aluminum pan under to catch the drippings.. there is usually a lot.

I have to do something here right now, but I'll get the two recipes I have for the sauces I use as well as see if I have any pictures of the pork shoulders. I know I have some of ribs.

I've always put the fat caps up so that it "self bastes". I never really worried too much about the seasoning getting taken off. Most of it comes off anyway regardless of the fat cap as there is a lot of fat to render in those bad boys to begin with.
I shoot for an internal temp of 185 - 190 and then I take off, wrap in tin foil and usually toss in a cooler for a few hours. It's going to continue to cook a bit after you take it off.
When it comes time to pull it, I'll pull it in big chunks, season it with salt and pepper only and leave in big chunks till time to make sandwiches. That's when I'll chop it up in smaller pieces and pour either my cider vinegar, brown sugar, butter and red pepper flake sauce on or I'll put on a sandwich and use the other sauce that I think is great on pork sandwiches and baby back ribs. Sometimes I don't even put sauce on it, I'll just sit down with a plate of pork, some beans and cole slaw and get full as a tick.

When you cook pork butts/shoulders to an internal temp of 185 - 190, it will almost fall apart. The first thing I do is get the bone out, then try to get any fat out that didn't render. After that, when I use two forks, mainly cause the meat is still hot, and get it out in chunks. When time to chop some for sandwiches I use a 10" Chef's knife. You can use a meat cleaver and I have a really nice Chinese cleaver that will shave whiskers, but I use the Chef's knife. I'll take a couple pictures later today when I start tearing it up.

After 15.5 hours over night, this is what I woke up to this morning. I got up about 4 times last night just to make sure my temp. stayed where I wanted it and it stayed right at 220 degrees almost all night with hardly any adjustment.
Rick, look in the bottom of that drip pan. That's what rendered out of the meat.

Place foil under the pork but to ease the clean up.

**grundle** · 03-05-2009, 02:44 PM

This weekend I am going for another blowout!

I got a 13lb briscuit and two pork butts thawing out for a nice long day of gardening and smoking. I can't think of a better way to spend my Saturday.

Rick I am going to try the advice you posted in this thread on those pork butts. I think I can do the pork and the briscuit at the same time because they both smoke at the same temperature. Someone tell me if I am making a big mistake :P

The last couple of weeks I have had to content myself with grillin' some steaks, but the big guns are coming out now. I'll post some pictures and send samples when done