Check these out! My next door neighbor brought ove two chuck roasts to smoke and told me I could keep one. Rubbed thgen down with oil & Jan's Rub. So I cold smoked them for 4 hours, took his to him and put mine in the crock pot on low overnight. Turned out was good! Pulled Beef!
Here is the pulled beef:
(http://i888.photobucket.com/albums/ac84/bearcrk/P3090218800x600.jpg)
Saturday morning took my other pork butt that I cut in half and had been in the fridge for a day with the Jan's rub soaking in into the Bradley. Smoked it for 5 hours and finished cooking it in the Bradley at 255 until it got to 195. I FTCed it overnight. I opened up this morning and pulled it before church! Man o Man! It was WAY BETTER than the first! Here are the pix!
Rubbed & rested...........
(http://i888.photobucket.com/albums/ac84/bearcrk/P3090217800x600.jpg)
After 16 hours in the Bradley.............
(http://i888.photobucket.com/albums/ac84/bearcrk/P3100219800x600.jpg)
This morning after an overnight FTC. it was still warm!
(http://i888.photobucket.com/albums/ac84/bearcrk/P3100221800x600.jpg)
WAY to go.Looks absolutely Terrifick.I LOVE bark!!!!
That's some crazy looking bark. Nice !!
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The bark is way good!
Both look super!
Whack......Home Run!
Very nice job!
Looks like you already got a hang of that smoker ;)
Yes Sir ... that is one great job there partner....well done my friend...
Lookin real good!!!!
OH MY LORD, I hope my butt that I cook in a few weeks has bark like those. THEY LOOK INCREDIBLE!
Quote from: Consooger on March 12, 2012, 03:03:16 AM
OH MY LORD, I hope my butt that I cook in a few weeks has bark like those. THEY LOOK INCREDIBLE!
That bark using Jan's rub was the best I have ever tasted............... and to think ... it only gets better from here!
Truly the Lord is faithful and rich with blessings1
My first smoker (BS611) should arrive Wed or Thur. I have a couple questions from this thread....what is FTC and where do I get Jan's rub?
Quote from: larryk on March 18, 2012, 06:02:57 PM
My first smoker (BS611) should arrive Wed or Thur. I have a couple questions from this thread....what is FTC and where do I get Jan's rub?
You make the Jan's Rub:
Jan's Rub Regular (http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub)
Jan's Rub Spicy (http://www.susanminor.org/forums/showthread.php?740-Jan-s-Spicy-Dry-Rub)
FTC stands for Foil-Towel-Cooler. After whatever you're smoking is finished cooking you can keep it warm by wrapping it in foil, then a towel and then placing it all in a cooler or ice chest for a few hours. Comes in handy if the food gets done sooner than you expected and you have people coming over at a certain time. Also, the FTC for a few hours helps redistribute the juices in the meat before slicing or pulling. I usually add a bit of apple juice in the foil.
The cooler or ice chest should contain no ice. It should be empty. You can also use a microwave oven instaed of a cooler, just make sure no one comes along and turns it on.
BTW, Jan of Jan's Dry Rub fame is my wife! 8)
Very good Job! That Jans Rub is hard to beat! We use it on everything. Love that pork butt bet it tasted awesome!
Quote from: viper125 on March 19, 2012, 07:11:50 PM
Very good Job! That Jans Rub is hard to beat! We use it on everything. Love that pork butt bet it tasted awesome!
It was good!
4given, nice job it sure looks tasty.
Quote from: 4given on March 11, 2012, 11:24:29 AM
This morning after an overnight FTC. it was still warm!
(http://i888.photobucket.com/albums/ac84/bearcrk/P3100221800x600.jpg)
How long did you FTC? I've always thought that it was not a good idea to go longer than about 4 hours due to the temp drop back into the danger zone. Or is it ok to FTC for longer than 4 if you are not going to be serving it without warming it back up?
I put it in FTC at about 11:00 PM and took it out at about 7:00 AM the next morning. IMHO all pathogens were killed during the 16 hours of cooking and everything was wrapped in new foil while hot. There was no opportunity to reinfect the food with anything that would incubate and kill you. It has been eaten and no one died or threw up! ;D
Ive seen meat set out warm for over 12 hours at some dinners the club has put on and not one problem either.