Well my first overnight smoke/cook is winding down. 2 pork butts. The small one is out and in the FTC and the bigger one is at 190f. The small is just shy of 2 lbs (cooked weight). I didn't weight them before but I mention the weight cause someone will ask that when I tell you it took 13 hrs. Looks like the other be about 15 hrs and it weights maybe 2.5 lbs possibly 3 lbs. The reason they have taken this long is cause it was a cold night last night and I could only get the temp up to 200f till after the sun came up today then the temp rose to 225f and has slowly climbed to 243 now. I left the bisquette burner on till I took the first one out and then switched it off. The temp then was 235f and it is still climbing. I definitely need to add the second burner for these cooler temp overnighter's. I have had the good fortune to be entrusted with a single probe PID which is in the mail as we speak. I really have to thank Mikeradio for his generously passing forward of his PID. You know I will get good use out of it and if down the road I opt for a dual I will also pass it forward. This forum is really something to be hold. We have a bunch of people here that are the salt of the earth. If you kind of watch the posts on here, there is almost always something in the mail or being shipped by one member or another. I am willing to bet there is no other forum like this. Thank you so much Mike I can't wait to get some salmon smoking with it. I will have pics to post, just have to wait for Bree to get home cause this old piece of carp cmop won't load my pics anymore. Hey anyone got a puter they want to send me. ;D ;D Just kidding, I actually have a better one, I am just waiting for my brother to get it going for me.
Well from my past butt temps I would pull anything at 190 and FTC they come out great.(At least my 5 butts have). That is the temp I shoot for and then FTC for 2-3 hours.
Ok sounds like a plan. Don't want to dry it out. It's at 191f now so should be good to go then. Thanks.
Ok butt porn..er..ah..I mean food porn time :-[ :-[ Started with these.It's hard to read. Says "pork shoulder picnic whole 2.470kgs. $11.38 total.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301758.jpg)
Trimmed the skin and most of the fat.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301753.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301759.jpg)
Left one got Ct and Jan's rub, right one got CYM and Jan's rub.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301761.jpg)
Into the fridge for five hrs. First one out and all barky. Sweet.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301762.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301765.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301769.jpg)
Second one is out and both in FTC till later. Oooooooo pulled pork sammies for dindin.
Looking good Q!
You sure have nice looking butts there. ::) ;D ;D
Can you tell the difference between the CT and CYM?
I will let you know later when I pull them for dinner. It's only 1:00 here and going to let them sit awhile. I should have injected them but I wasn't feeling to well when I rubbed them. Got to get some nice big buns for sammies. Probably get Kaiser buns.
May I have that little chunk in the lower right corner? It sure looks good!
We forgo the buns and just put it on a plate. (doin' the low carb thing)
sometimes we use a fork. ;D
Most Excellent there Q!
Nice Color.
Bone looks like it gonna fall out.
Very nice Q!
Nice BBQ Q!
Beautiful...
I see you got the ULU back in action!
You know I use that ulu for almost everything except slicing. It sits right on the counter and it is always ready to go cause I clean it right after I use it and back it to the stand.
For months I signed up for the "free" ulu.
I didn't win ............ yet!
Besides I do have one.
Most excellent looking Q there Q!!
Congrats on a successful overnighter.
Cannot wait to see the pulled shots.
So here they are. The second one came out at 12:30 15.5 hrs FTC'd till 4:00, then started to pull.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301772.jpg)
and pull,
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301773.jpg)
and pull some more,
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301776.jpg)
and pulled some more. The bone pulled right out no problem on both. It was a thing of beauty.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301779.jpg)
Till it was all pulled. Man I need some bear claws.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301782.jpg)
Made a half batch of the Vaunted Vinegar from the recipe site,
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301780.jpg)
Stacked up a Kaiser bun
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301783.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301784.jpg)
Added some tater salad,pad thai noodle salad, brocoli crunch salad and some macaroni salad, hey variety is the spice of life.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301785.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301786.jpg)
Never made it to the second bun so I didn't get to try the Vaunted vinegar but there is always lunch tomorrow. And you can bet I will try it.
As for the flavour difference. There was quite a difference. Surprisingly the CYM and Jan's rub was sweeter than the CT and Jan's. But I did like the CT and Jan's better. And remember I didn't inject at all. I will try that next time. Oh yeah the salads were all store bought so they were marginal at best. But with the pulled sammies it didn't matter, they were the star of that meal. When you are grueling through the night on a long smoke you think "why am I doing this" till you eat some of it while you are pulling it and then you go "Oh yeah, that is why". I put down 5 hrs of smoke, a blend of mesquite, maple and apple. I was just using up some stragglers. It was good and smokey the way I like it. Thanks for all the comments folks, I would never have ever made most of the stuff if I wasn't inspired by this forum. I would have probably been happy with just doing salmon like I did before I got this OBS. But your sense of culinary adventure has lead me in many differing edible paths. I love it when some one says something and then that inspires something all together different. God I love this place.
Looks very nice. Good job :P :P
Nice looking meal Q!
Looks good Brother Q. Let me do some looking I think I have a second set of Bear Claws around here somewhere. besides I owe you
Sitting here at work right now and seeing that plate of food and only having a sandwich for lunch is killing me man! So I guess I better get back to work and try to forget about it. Haha!
Damn Q, that is just off the Chain!
So did the family enjoy all that great chow?
If not, you need a different family. ;D
Definitely a big hit. They love this pulled pork thing I have started doing. This is the second one I've done and till then we have never had pulled pork. You just don't get it around here. A shame really.
Good lookin pulled pork you got there Q.
That plate of grub looks great, but if I ate all that I would be layin on the couch like a beached whale. ;D
Mighty fine indeed Q!
If that looked any better they'd make you move to the south!
Quote from: OU812 on June 07, 2010, 01:42:01 PM
Good lookin pulled pork you got there Q.
That plate of grub looks great, but if I ate all that I would be layin on the couch like a beached whale. ;D
You have seen pics of me so your comment was not even nice. >:( Just kidding, Actually I didn't make it threw that plate either. I was all set to have 2 buns, one with CT on it and one with the Vaunted vinegar but i could only eat the one bun and half my salad. I did get to the second one with vinegar today though and I really liked that. I will make a full batch next time. Thanks for the comments. You guys make it fun.
What did you think of the smell comin from simmerin the vinegar? :D
When I do it I have to wait till the girls are goin to be gone for a wile, otherwise when they come in they go "EUE WHATS THAT SMELL?" and then
b!!ch till the smell is gone.
Well I didn't think anything till the first puff of steam and it hit me right in the face. Then with the fan on it was not to bad but even the cats run outside. :D :D
You ought to try making it 2 quarts at a time!
In our house it makes everyone hungry and ask "is the pork butt done yet?"
Nice going Q! You could officially move to the South knowing how to make pulled pork. That's one of the entry questions. :D
Well thats good to know in case I ever need a new country. ;) ;)