BBQ - Last Weekend's cook

LOL

peter1234 wrote: i wish i could grow jalepenos or any pepper for that matter my dogs eat every pepper i grow

Wow, really? I'm a bit surprised...seems like dogs wouldn't like peppers.

i wish i could grow jalepenos or any pepper for that matter my dogs eat every pepper i grow

Thanks Andy. Good site! "Pulled Pork Atomic Buffalo Turds"?!

We happen to have a few Jalapeno "bush" plants. Just found a place to use em!

peter1234 wrote: i cant get my pork butts and briskets with that bark on the pork and the briskets i make seem to be dry . i do 125 deg water pan under and the timing doesnt seem to matter

What are you cooking on and what temperature?

This particular cook I did a little warm, but not quite a true hot and fast method. I was targeting about 275* and it would run anywhere from 250*-300*. My smoker is an offset, as you can see in the picture. I make sure I have a good fire going and add a split or two every 30 minutes or so to maintain temperature. I don't use any water as my smoker tends to do just fine with moisture. I will sometimes check the exhaust smoke with my hand and you can feel if it is moist or dry. I've done the hot and fast method and gotten a good bark, too. With H&F, you target 350* and go for a higher internal temperature of 205* or so.

Orlando76 wrote: peter1234 wrote: i cant get my pork butts and briskets with that bark    Brown sugar should be giving it that bark, hey Okie?

I use a couple different rubs and they do have some sugar in them. The bark formation is multi-faceted, but sugars definitely play a role. This is a good link to explain it and may help if any of y'all aren't getting a good bark.

http://amazingribs.com/tips_and_technique/bark.html

peter1234 wrote: i cant get my pork butts and briskets with that bark

Brown sugar should be giving it that bark, hey Okie?

i cant get my pork butts and briskets with that bark on the pork and the briskets i make seem to be dry . i do 125 deg water pan under and the timing doesnt seem to matter

Planned a fun cook for some friends this past weekend. I recently did some mods to my smoker to help it operate a little better, so I was anxious to get it fired up and do a big cook.

All fired up and ready for the cook. Pork butt, venison roast, MOINK balls, armadillo eggs and a small venision roast were on the menu.



For the venison roast...injected with beef broth and coated in the seasoning I normally use for tri-tip roasts (pepper, onion powder, garlic powder, montreal steak seasoning). Cooked towards the end running about 275-300* until it hit about 135*...took about an hour.






Butt slathered and sprinkled...





Appetizers were prepped and the pork butt was coming along nicely. Wrapped it for the finish and loaded the smoker with the appetizers.









And of course, some pics of the aftermath. I forgot to get a bunch of pics of the final product for everything and they went fast.