Everything Else VII!!!

[Dawgtx]

[lumberjackchris]

Here are the pics I promised.

Beginning: I like a heavy brown sugar based rub with some heat when im not cooking competition bbq because I like my crust crispy. I start with a lite coating of mustard to help the rub stick, then after a liberal coating of rub I plastic wrap it for 24 hours to let the rub penetrate the meat.




The next morning: It was rough, I closed friday night got home around 1am but still woke up at 5am to start the fire and put the meat on. I like to smoke my pork butts around 225-250, but my pit is rusting away on me and the air flow sometimes makes the temp jump to 300.




I prefer starting my meat, rather it be a butt or a brisket, fat side down, to basically self baste the meat with it's own fats. After about 3 hours I flip it fat side down, then every hour or so I spray it down with apple juice to keep it from drying out.




Meat only takes in a certain amount of smoke, and after that threshold the smoke is relatively redundant. so I wrap it in heavy duty aluminum foil and place in an aluminum pan to finish cooking. About 4 more hours. The guidelines when smoking a pork butt whether it be a boston or picnic it between an hour to an hour and a half per pound. This guy was about 8.5 and it stayed on for about 8 hours (it cooked a little quicker with the flare ups) The internal temp for a pork butt depends on the way it's being served. For sliced you pull the butt off at an internal temp of 190 and for pulled pork you pull between 195-205. Now any real pitmaster knows not to trust a thermometer, so I can tell by pressing around the butt whether the smoke has done it's thing to the muscles in the butt.

I meant to take a pic of me pulling out the bone (my favorite part, but I was busy serving ppl. And it was gone before I could take a pic of the smoke ring.

I have to give my respects to Carolina BBQ, because there is no better sauce to serve on pull pork than a vinegar based sauce, it was amazing.

Hope yall learned a little about smoking pork butts, maybe if any of us ever meet up at tailgate yall can try some!
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^Kempes on the sick sig^

[Jacobys Homey]

[Jacobys Homey]

Thanks, LBJ! I've never tried a complicated BBQ recipe, and I want to.
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Did you feel the mountains tremble?

[Dawgtx]

Buy/subscribe to a magazine that cooks the way that you want to. And don't be afraid to experiment a little.

There was a cooking light magazine that had a couple of recipes that are a mainstay for when my kids come over. There was a fettuccine with a white wine clam sauce that was wondeful....and super easy to make. I also made a fruit salsa made from strawberries, cantelope, mangos, cucumbers, red onions, and jalepenos that would go wonderfully with that bar-b-qued pork roast! It's a perfect blend of flavors, combined with sweet, and spicy!
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Texans Nation-The Revolutionis "SMOKkkinn"!!

[Grasspike]

I'm more of an old-timey cooking kind of guy. I like old fashioned Southern soul food and simple recipes. I can't cook much, but I'm planning on working on it this summer.
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Sig by matthouston91

[EliteTexan80]

[biggio7]

http://sports.yahoo.com/blogs/nfl-shutdown-corner/j-j-watt-marriage-proposal-six-old-fan-150358259--nfl.html


JJ making the news again and making people happy. Awesome guy.
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[Pastor Dillon]

we just found out today that we are having a baby girl in June
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[Texansfan713]

[Dawgtx]

[EliteTexan80]

[houstonX]

To anyone who knows the answers.

Is it possible to change my username? Would there be an issue if I registered again?
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Adopt a Texan: Jonathan Joseph

[lumberjackchris]

[amazingandre]

Good luck Jargin and ET, hope you guys get the job you want.
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Adopt a Texan :Trindon Holliday
15.7 per attempt KR / 14 per attempt PR