Butts, Shoulder Roast and More

classicrockgriller · March 16, 2010, 11:35:36 PM

Wanted to try out my new 6rk Smoker, So ....

I took two Big Butts and did some slicing on them like you would score a Ham.

One Butt got Rubbed with Goya Adobo and Trechas Chile Powder.

The other Butt got "Pitts & Spitts" Sweet & Spicy Rub. They both got Wrapped and over nite Fridge time.

Took them out of fridge today and gave them a little more rub.

Pitts & Spiits rub

Adobo and Chile Powder rub

The two Shoulder roast got vac injected over nite with "JohnBoy and Billy Steak Marinade"

They came out of Fridge this morn and one got this rub.

The other got Malabar Black Pepper and Sea Salt rub.

They both got re-vac sealed and back into the fridge.

Time for the Smoker

These guys joined them. Turkey Sausage and B O U D A I N.

4 hrs of 2/1 Hickory and Apple.

classicrockgriller · March 16, 2010, 11:57:16 PM

Sausage and Boudain came out after about 3 hrs.

This is about 2 am shot.

Waltz · March 17, 2010, 02:47:02 AM

Looks like a good feast to me. Who eats all that stuff? You must have some left-overs you could package and send out for the forum to try :P :D

MPTubbs · March 17, 2010, 04:55:18 AM

The load looks awesome!

The smoker looks even better. I really like your new and improved D6R!

TMB · March 17, 2010, 07:37:31 AM

CRG, your food looks great. I bet your doctor loves you!! Man you have lunch and dinner for weeks with that amount of meat.
Nice job! ;)

OU812 · March 17, 2010, 07:48:24 AM

All that meat looks great.

Are the roasts and butts done yet?

KyNola · March 17, 2010, 08:15:18 AM

CRG,
You GOT some meat in that smoker! Soon as I saw "and added these" I knew the next thing I would see is boudain! ;) Smoked boudain is mighty mighty tasty. Thanks for the tips on that.

Will be interested to see the results and hear your take on scoring the butts before smoking them.

OU812 · March 17, 2010, 08:18:03 AM

Quote from: KyNola on March 17, 2010, 08:15:18 AM
Will be interested to see the results and hear your take on scoring the butts before smoking them.

Me too.

Are they done yet? ;D

squirtthecat · March 17, 2010, 08:24:55 AM

I really need to find/try boudain sometime..

OU812 · March 17, 2010, 08:47:44 AM

Quote from: squirtthecat on March 17, 2010, 08:24:55 AM

I really need to find/try boudain sometime..

I aint haven any luck findin boudain around here, must be a regional thing.

CRG

Are they done yet. ;D

classicrockgriller · March 17, 2010, 11:11:41 AM

Thanks for the compliments.

The 6racker is a cooker.

I sure do like it. It will hold a Butt load of meat.

I have done a cple shoulder roast and brought them to slicing stage.

I wanted to do some pulled/shreded beef with these.

Before I turn off the lites last nite the shoulder roast were at 140* IT.

I double foiled them and put them back in the Bradley along with the Butts.

I took them out at 205* IT and FTC'ed for 2 Hrs.

I skimmed the fat off the adjour and pour back on top of the pulled beef.

Who needs Brisket?

OU812 · March 17, 2010, 11:18:39 AM

Lookin gooood.

I was wonderin if you were goin to save them golden juices.

classicrockgriller · March 17, 2010, 11:33:21 AM

Quote from: OU812 on March 17, 2010, 11:18:39 AM
Lookin gooood.

I was wonderin if you were goin to save them golden juices.

I had plans for them droplets of love from the start. ;D

Won't need ant BBQ sauce for these sammies.

squirtthecat · March 17, 2010, 11:37:11 AM

Looks good, CRG! I did some arm roasts and they got away from me... (super dry)
Double-foiling them would have done the trick.

Question: How did you vacuum seal them w/ the marinade without it sucking it all out?

SnellySmokesEm · March 17, 2010, 12:17:07 PM

Great Looking Eats CRG - The pulled beef looks great! I didnt foil mine the last time i did it and it ended up a little dry. Yours look very moist from the pics, do you think the foil helped retain the moisture?