hello all ,
here is my pork roast that i just finished after 13 hours of cooking and 2 hours of hickory
(http://usera.imagecave.com/beefmann/porkroast1/DSC00017.JPG.jpg)
in packaging new from store
(http://usera.imagecave.com/beefmann/porkroast1/DSC00018.JPG.jpg)
out of package and no trimming needed...ready for seasoning
(http://usera.imagecave.com/beefmann/porkroast1/DSC00020.JPG.jpg)
covered in crushed garlic.. fresh is best
(http://usera.imagecave.com/beefmann/porkroast1/DSC00021.JPG.jpg)
covered in a beefmann rubb and saat in the fridge for 8 hours befor going into the smoker
(http://usera.imagecave.com/beefmann/porkroast1/DSC00022.JPG.jpg)
out of the smoker cooked at a box temp of 205 and to a IT temp of 170
(http://usera.imagecave.com/beefmann/porkroast1/DSC00023.JPG.jpg)
showing meat pulling away from the bone and a cut from the corner for a taste.. litterly falling apart
(http://usera.imagecave.com/beefmann/porkroast1/DSC00024.JPG.jpg)
in the cooler wrapted in foil .. under the meat is a couple of towels and a couple placed ontop... then the lid
beefman rubb.
1 tablespoon anahiem chile powder
1 tablespoon back pepper
1 tablespoon cinnamon saigon
1 tablespoon sugar
2 tablespoon hungarian paprika
1 tablespoon thyme
2 tablespoon ground mustard
2 tablespoon kosher salt
Very nice beefmann!
C
Looki lng good Beefman I have 2 butts on as I speak, a brisket also. I hope my butt looks as good as yours!!!! lol....
BFLO
Lookin good beefmann!
I also have 2 butts in. I am going to have to try that rub.
update... should have used 3 to 4 hours of smoke... IE needed a stronger smoke taste other then that .. juicy and a lot of flavor
Beefmann