Cooking for the crew, and a tribute to Iceman's rub..

[squirtthecat]

I told the 'lunch lady' at work I would make pulled pork and smoke a ham for her to put on her menu next week.  Pork butt and bone in ham was .89 cents a pound at the store, so we loaded up.   A coworker was standing there, and offered me a case of beer to smoke a turkey breast roast for him.  Okey Dokey!   My buddy was talking about smoking 'deli style' roast beef, so that was put into play as well.   

And to top it off, Iceman gave us all his wonderful rub recipe, so I hit everything with it..

Start to finish:




















Dishwasher is working overtime now, and I'm covered in beef/turkey/pork drippings...

All in all, it was an Up Day!

[joerom]

That last picture is making me drool.Now I need to make some pulled pork again.
                                                              Joe.

[classicrockgriller]

Winner Winner, you have everything for dinner. good looking groceries. Well you should be tired.   CRG

[squirtthecat]

Winner Winner, you have everything for dinner

And I don't get to eat any of it...

Actually, I sampled a bit of it.  (strict quality assurance measures, ya know... ;))  And I get to eat it for free in the cafeteria next week, while my coworkers pay to eat my creations!

[squirtthecat]

That last picture is making me drool.Now I need to make some pulled pork again.
                                                              Joe.

Thanks!
That was my why-is-this-parked-at-184-degrees-oh-my-god-it-is-really-199-degrees pork butt outcome...

Juicy, tasty, and my fingers are still scorched from pulling it.

[classicrockgriller]

I'm with ya squirt. I think mine are going to the high end of 190 instead of the low end. The last one I did this week on the bradley i actually pulled at 199 and ftc and it was juicy.   CRG

[Tenpoint5]

Looks great Squirt!!! I happen to be one of them fella's that take my butt's to 205-208 always juicy and tender

[squirtthecat]

Looks great Squirt!!! I happen to be one of them fella's that take my butt's to 205-208 always juicy and tender

Thanks!    Good to know... 

[classicrockgriller]

WOW 208....I wonder if that is a temp 10.5 gets during FTC. That's more time for adult beverages.

[Hopefull Romantic]

I puld mine out at 206 Thursday night and it was great and moist and most importantly, very popular.

HR

[Tenpoint5]

WOW 208....I wonder if that is a temp 10.5 gets during FTC. That's more time for adult beverages.

CRG,
I use the Texas crutch (Foil Wrap) with a splash of Apple Raspberry juice, then a little different FTC. Mine is in foil so it just sits on top of a towel on the counter for an hour. Then I crack open the top for 20 Minutes then I pull. Might not be the right way to do it but hey it works for me.
Sorry Squirt don't want to hijack your thread

[squirtthecat]

Oh, no problem at all..   I like to hear how everyone else does it.

After the smoke finished, I put the butt in a foil pan w/ a splash of liquid (beer) and covered in foil.  Then back into the Bradley for the long haul...  (fast forward 20 hours)   I've got an Omaha Steaks cooler that is just big enough to hold the pan, so I put the entire thing in it and cover with towels for the FTC.

I pulled it in the pan, so it caught all of the nasty bits.  Drained the juice into a quart container and stashed in the fridge to defat.  Bone goes into ziplock bag for a friend's beagle, pan goes into the dishwasher.

Will vacuum pak it tonight. We're off to the last STL Cardinals game of the season this afternoon..
1/2 price party room w/ all you can eat buffet and free beer. (except it is that 'Clydesdale' stuff :-\)

[pensrock]

Looks great and that reminds me, I bought some beef to make roast beef with, I better get it going.