BBQ - Last Weekend's cook
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URL: http://www.CorrectCraftFan.com/forum/forum_posts.asp?TID=36902
Printed Date: January-22-2025 at 6:26pm
Topic: BBQ - Last Weekend's cook
Posted By: Okie Boarder
Subject: BBQ - Last Weekend's cook
Date Posted: July-30-2015 at 7:18pm
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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.   
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Replies:
Posted By: The Godfather
Date Posted: July-30-2015 at 9:13pm
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That's some good looking cooking indeed !! ------------- Jbear, said to me wow if it was'nt for this site we would never had met for this to happen.... |
Posted By: peter1234
Date Posted: July-31-2015 at 8:05pm
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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 ------------- former skylark owner now a formula but I cant let this place go |
Posted By: storm34
Date Posted: August-01-2015 at 1:18am
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Makes me feel uncomfortably full looking at the pics! Nice work! ------------- |
Posted By: Orlando76
Date Posted: August-01-2015 at 1:37am
Brown sugar should be giving it that bark, hey Okie? ------------- Please support The Cystic Fibrosis Foundation 1976 Ski Nautique 351 Escort 1993 Ski Nautique purple and black 351 HO PCM |
peter1234 wrote:Posted By: Smithfamily
Date Posted: August-01-2015 at 8:23am
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Wish I was there! Looks great! Explain the Armadillo balls? Bacon wrapped Japalinos? ------------- Js |
Posted By: Okie Boarder
Date Posted: August-01-2015 at 10:40am
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 |
Posted By: Okie Boarder
Date Posted: August-01-2015 at 10:43am
They are actually sausage encased, stuffed jalapenos. I cut the jalapenos into 1" pieces, but some people wrap whole jalapenos. Here's a good recipe link: http://www.theblackpeppercorn.com/2014/04/smoked-armadillo-eggs/ |
Posted By: Okie Boarder
Date Posted: August-01-2015 at 10:52am
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. |
Posted By: Orlando76
Date Posted: August-01-2015 at 11:11am
...... H and F?  ------------- Please support The Cystic Fibrosis Foundation 1976 Ski Nautique 351 Escort 1993 Ski Nautique purple and black 351 HO PCM |
Posted By: Smithfamily
Date Posted: August-02-2015 at 6:49pm
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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! ------------- Js |
Posted By: Okie Boarder
Date Posted: August-03-2015 at 7:25pm
| Yeah, I'm going to have to try the pulled pork ones some time. |
Posted By: peter1234
Date Posted: August-03-2015 at 8:31pm
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i wish i could grow jalepenos or any pepper for that matter my dogs eat every pepper i grow ------------- former skylark owner now a formula but I cant let this place go |
Posted By: baitkiller
Date Posted: August-03-2015 at 8:34pm
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Outstanding. I have been looking for a whole brisket for weeks but can only find trimmed flats. ------------- Jesus was a bare-footer............. |
Posted By: Okie Boarder
Date Posted: August-04-2015 at 11:01am
Wow, really? I'm a bit surprised...seems like dogs wouldn't like peppers. |
Posted By: peter1234
Date Posted: August-04-2015 at 4:52pm
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they start the yr early with raspberries and then zucchini followed by peppers the fall brings butternut squash dog toys ------------- former skylark owner now a formula but I cant let this place go |
Posted By: Okie Boarder
Date Posted: August-04-2015 at 5:20pm
| LOL |