“Smokin’ in the Boy’s Room”

[Pullstart 62,916]

I’ve got a 9.3 lb pork butt thawing in the fridge for the next smoking.  Go big or go home!  I’m already home, so I’ll go big!

[WHX?? 48,833]

21 minutes ago, Pullstart said:

I’ve got a 9.3 lb pork butt thawing i

Going to inject it? 

Sounds like a good one .... Cindy would like the worcheshire.

https://www.thespruceeats.com/easy-pork-injection-marinade-335271

 

Dan's has got just a little bite to it. 

[Pullstart 62,916]

16 minutes ago, WHX?? said:

Going to inject it? 

Sounds like a good one .... Cindy would like the worcheshire.

https://www.thespruceeats.com/easy-pork-injection-marinade-335271

 

Dan's has got just a little bite to it. 

Thanks for the reminder!  I just ordered one… be here tomorrow!

[Achto 27,609]

1 hour ago, WHX?? said:

Dan's has got just a little bite to it.

 

Add about a 1/2 tsp of ground Cheyanne pepper to that injection for a little bite.

 

47 minutes ago, Pullstart said:

Thanks for the reminder

 

Injector?

[Pullstart 62,916]

9 minutes ago, Achto said:

Injector

yep.  A stainless one with numerous tips for whatever injectables I desire 

[Pullstart 62,916]

On 1/31/2022 at 10:15 AM, WHX?? said:

Going to inject it? 

Sounds like a good one .... Cindy would like the worcheshire.

https://www.thespruceeats.com/easy-pork-injection-marinade-335271

 

Dan's has got just a little bite to it. 

 

On 1/31/2022 at 11:20 AM, Achto said:

Add about a 1/2 tsp of ground Cheyanne pepper to that injection for a little bite.

What do you use for rub?  I’ve read that all pork butt really needs is salt and pepper…

[Achto 27,609]

25 minutes ago, Pullstart said:

What do you use for rub?

 

I use a BBQ rib rub on mine, use a little yellow mustard to help it stick.. The rub just helps the bark have some good flavor. Injection gets the flavor through the whole thing.

[WHX?? 48,833]

I use the usual garlic power, onion powder, paprika, brown sugar, mustard & whatever falls out the spice cabinet. Maybe some cumin the southwest thing hits.  The occasional store bought rub. 

When all is said and done tho and it it's time to get back to basics ...yep good ole kosher salt & course ground black pepper. 

5 minutes ago, Achto said:

rub just helps the bark have some good flavor

Ive been known to go thru the pan and build a sammy out of just the bark! 

[Achto 27,609]

50 minutes ago, Pullstart said:

 I’ve read that all pork butt really needs is salt and pepper

 

One thing that I have learned when it comes to smoking meat and making BBQ sauces. "Location often dictates the recipe"  You'll get a different recipe in Carolina than you will in Texas. This is what creates a challenge for those that cook on a competition level. They need to please the judges in the area they are in. 

Edited February 1, 2022 by Achto

[Pullstart 62,916]

Well I know it’s not too appealing, but I even juiced the apples to make this!

Edited February 1, 2022 by Pullstart
Photo

[formariz 11,987]

You guys don’t make it easy on the ones of us that are trying to restrict our caloric intake. All of this is just making me salivate and make frequent trips to the kitchen for another snack. 

[Pullstart 62,916]

Hey Cas,

 

speaking of caloric intake, there’s enough for 16-18 people here.  Should feed our family of 4 just right!

 

 

[formariz 11,987]

Every time I read anything that specifies number of serving portions I just want to laugh. When  we all get together like at Thanksgiving and wife is worried about enough for everybody I always ask her if only Junior is coming. That boy will clean a table like he has an empty leg before anybody realizes what is happening.

[Pullstart 62,916]

We realized how much meat is here and invited some family over for supper tomorrow.  We’re all excited for this, and I’m excited for sides I Don: have to prepare!

[WHX?? 48,833]

That does look good Kev ... gotta love the 'peños .... are those whole garlic cloves I spy in there? 

 

Another thing alot of guys do is a spritzer. Nothing more then a spray bottle with apple juice and worscheshire or what ever suits the meat in a spray bottle.... please don't use the windex  bottle .... and "spritz" during cooking. Maybe a lime concoction for chicken??? 

 

What say you @Sodaking27??? Any dude with a herd of smokers has gotta have some tips for us rookies? Or is it one of those "I'd tell ya but then I'd havta kill ya" things?!?! 

 

That's why Id never make a comp. cooker Dan .... I'd end up assailing and pummeling and going angry bird on the judges when they diss me ....  

Edited February 2, 2022 by WHX??

[WHX?? 48,833]

Another tip here Hosen ....no charge for this one...  guessing you are gonna smoke that beast in pan? Dump the juices back in the pull but here's the deal. Don't puncture the cheapy aluminum pan with the claws like Dan does. Me thinks he gets a bit excited and carried away.  Not exactly the kind of juices I want running down my leg! Makes a heck of a mess then poor ole Ciiindday has to clean it up.  

Edited February 2, 2022 by WHX??

[Pullstart 62,916]

6 hours ago, Achto said:

 

I use a BBQ rib rub on mine, use a little yellow mustard to help it stick.. The rub just helps the bark have some good flavor. Injection gets the flavor through the whole thing.

we have an unusually large bottle of “bbq rub” and we tossed some black pepper on for good measure.  2 cups or so of injected apple yums and an insulated smoker with a hopper full of “Meat Church” pellets.  How could we go wrong here?

be firing up the smoke about 5:30 am.  

*if you’re looking for PullHosen, he’s over in the corner drooling on himself…  🤤 

 

@WHX?? those are all onions hanging out with the penos.

[Pullstart 62,916]

I fired up the smoker about 5 am.  Just checked a minute ago.  Forgot to probe the meat so I’ll do that in an hour or two, but it looks ah-mazing!

 

edit * photo before I wrap it *

 

 

Edited February 2, 2022 by Pullstart
Picture graph yummness

[WHX?? 48,833]

Betting that cover is going to cut down on pellet usage. Looks like a nice one. 

What the heck are meat church pellets!?!? 

Conjure up a east wind so we can get a whiff over here! 

[Pullstart 62,916]

7 minutes ago, WHX?? said:

meat church

 

this’ll be my first time using them, but they are limited edition and smell absolutely amazing!  The semi-local ace had a sale on pellets.  3 bags for 39.99.  I had $160 worth of materials to return, so ended up with the cover and three bags of pellets and a small bill.  I think I need to go get more, before they’re gone!

[Achto 27,609]

Here is another place to try for pellets and recipes.

https://cookinpellets.com/

Edited February 2, 2022 by Achto

[squonk 41,156]

17 hours ago, formariz said:

Every time I read anything that specifies number of serving portions I just want to laugh. When  we all get together like at Thanksgiving and wife is worried about enough for everybody I always ask her if only Junior is coming. That boy will clean a table like he has an empty leg before anybody realizes what is happening.

You got one of those too huh ? Whenever we go out to eat with him, we have to call ahead to make sure the restaurant got there food shipment in on time! 

[Pullstart 62,916]

I’m not positive, but I think it was a hit!

 

 

[AMC RULES 37,130]

Time to implement some new crisis management.

 

[Pullstart 62,916]

Good news Craig, is most of it went home to someone else’s septic system!