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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

  1. Rick

    Rick aka Pensacola Tiger Founding Member Gold Contributor

    Now if you added a nice slice of onion, you'd have an S.O.B. - Slaw, Onion and BBQ sandwich.
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

    I just walked down and grabbed a handfull of stuffed it in my mouth. Sooo good!

    Never had a S.O.B. before! I'll try that for a snack later
  3. Jim

    Jim Old Curmudgeon Founding Member

    Is it spring yet?

    I have a brisket packer waiting to get on the smoker- hope it bumps into the 40's next week.
  4. Toothpick

    Toothpick #2 since day #1 Founding Member

  5. Lucretia

    Lucretia Founding Member

    Supposed to hit the mid 60s later this week. May have to see if there are any large hunks o' pork at the grocery this week and drag out the smoker.
  6. Taylor

    Taylor Professional Craftsman Founding Member

    Well, pork shoulder was on sale for $1.79/lb, and the temps were in the 60's this weekend (not sure what happened to winter). So time for some pulled pork!! I decided to take a lot of pics, and I'll try to relay some of what I did (only 10+ years of smoking meat, so not an expert, just an enthusiast). First was to apply a dry rub. This time it consisted of brown sugar, kosher salt, paprika, coriander, cumin, cinnamon, clove, and sage. It sat for 2 days allowing the salt to soak in and distribute the flavors around.

    Went on to my smoker at 225 with lump charcoal and some cherry wood (not soaked), and this pic was taken a couple hours later.

    Was able to take it off after about 8 hours (something akin to instinct when you try to move it, and it starts to fall apart). And here's how it looked:

    I let it rest under tin foil and a few towels on top of that for about 1.5 hours, so it would come down to temp slowly. Started pulling, and all looked good:

    Once it was all pulled, I added just a touch of some bbq sauce I made from the leftover rub (plus a very tart plum jam), just to make sure the meat does dry out over the rest of the week. Mind you, to some this is sacrilege, but I've found just a little won't take away from the taste of the pork, and helps it maintain its juiciness.

    I could eat this all by its lonesome, but I'll post finished pics of what I did in the "what's cooking" thread. It's a good thing when people are still picking at the scraps on the table when they are stuffed, and commenting that they don't usually enjoy pork that much (pig is king!!). Enjoy :)
  7. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Pork and plums sound great together. Looks terrific. What is sacrilege to one is innovation to another .
  8. Toothpick

    Toothpick #2 since day #1 Founding Member

  9. Jim

    Jim Old Curmudgeon Founding Member

    I have a packer Brisket for Wednesday planned. It should be a good day to potter around the garage and stare at the thermometer on the smoker.
  10. Jay

    Jay No soup for you Founding Member

    Potter: pot·ter \ˈpä-tər\
    intransitive verb
    to sit around, smoke cigars, and light fireworks while a brisket is in the smoker
  11. Jim

    Jim Old Curmudgeon Founding Member

  12. Jim

    Jim Old Curmudgeon Founding Member

  13. Toothpick

    Toothpick #2 since day #1 Founding Member

  14. Did somebody mention Brisket? Did three briskets and four butts this past weekend for an event in a couple weeks. Seems like a shame to trim and dispose of this much fat at $3.80 per pound. Oh well...


    80 pounds (less trimmings) on the K9 for a 20 hour slumber in Cherry and Pecan smoke at 235 - 265F

    I do love that cherry wood smoke ring.

    All wrapped up and in the freezer. Doing another cook this weekend for a St. Paddy's day party. -Doug
  15. Christopher

    Christopher Founding Member

    Jay's a lucky man. Those look great Jim :cool1
  16. Toothpick

    Toothpick #2 since day #1 Founding Member

  17. Jim

    Jim Old Curmudgeon Founding Member

  18. Jim

    Jim Old Curmudgeon Founding Member

  19. Toothpick

    Toothpick #2 since day #1 Founding Member

  20. Very nice brisket Jim. The bark looks like the perfect balance of Beefy/Crispy/Spicy.

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