Burtess Posted August 5, 2009 Report Posted August 5, 2009 (edited) Just put a couple of 9 pounders on the Smokey Mountain Cooker..... Rubbed up nice..... On the cooker they go..... Burt Edited August 6, 2009 by Burtess
Greencoachdog Posted August 5, 2009 Report Posted August 5, 2009 Pulled pork sounds nasty Burt!... I used to do that in my younger days...
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 Pulled pork sounds nasty Burt!... I used to do that in my younger days... I try to do it as much as possible.... and my wife loves it when I do it.....
Jonny Posted August 5, 2009 Report Posted August 5, 2009 That looks a lot like an H20 smoker I've got. Any more details on how you seasoned that and cooked it up? And maybe a picture of the completed result?
Leecher Posted August 5, 2009 Report Posted August 5, 2009 Looks real good Burt What time did you say I should get to your place again?? Leechman
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 (edited) That looks a lot like an H20 smoker I've got. Any more details on how you seasoned that and cooked it up? And maybe a picture of the completed result? This would be somewhat similar the the H2O.... this is the Weber version of the bullet smoker. Here is the rub I use: Southern Succor Rub 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup Turbinado sugar 2 Tablespoons table salt 2 teaspoons dry mustard 1 teaspoon cayenne pepper Mix ingredients thoroughly. Makes enough rub for one pork butt. About a fist size of oak and a fist and a half of maple for wood. Fuel is Maple Leaf lump. Empty water pan (foiled). Usually run around 250-275F lid temp. These will probably take around 13-15 hrs until finished.... check back for more BBQ porn lol... Burt Edited August 5, 2009 by Burtess
Jonny Posted August 5, 2009 Report Posted August 5, 2009 Thanks for the recipe! I had to look up turbinado sugar... http://en.wikipedia.org/wiki/Turbinado_sugar What temp do you try to maintain for the cooking process? Obviously a low one considering the cooking time. Whenever I smoke meat or fish at low temp with bbq briquets and wood chips it tends to be a long process suitable for a sunny day liberally lubricated with cold beer. But I've never gone for 13-15 hours! I think I'd fall off my chair first!
John Posted August 5, 2009 Report Posted August 5, 2009 Going good so far at 7am..... Burt Dang Burt, you sure know how to bring tears to a guys eyes! I'm over on Head Street salivating over my Timmies, wanna deliver a morsel......... J...
Lunker777 Posted August 5, 2009 Report Posted August 5, 2009 hahah AWSOME !!! Pulled pork is a huge favourite of mine ! I actually just ordered a small pork butt from the local butcher to make some myself ! haha I should get the call around noon to pick it up.... then it will be in the slow cooker ALL DAY tomorrow.... I cook mine in Dianas sauce all day long.... tastes pretty freaking good to me ! hahah Mind if I stop by for dinner tonight... yours looks like it will be off the charts !!!!
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 Dang Burt, you sure know how to bring tears to a guys eyes! I'm over on Head Street salivating over my Timmies, wanna deliver a morsel......... J... John, I am seriously within half a KM of you, can you smell it???? Now Lunker, you're a bit farther away.... Burt
John Posted August 5, 2009 Report Posted August 5, 2009 John, I am seriously within half a KM of you, can you smell it???? Now Lunker, you're a bit farther away.... Burt That sweet smokey smell is drifting into my office.....can't concentrate!
Jonny Posted August 5, 2009 Report Posted August 5, 2009 Looks great! What internal temperature do you aim for?
TC1OZ Posted August 5, 2009 Report Posted August 5, 2009 I'm super jealous! My wife makes an AMAZING pulled pork just on the stove top, but don't tell her I'm drooling over yours! We just had ribfest in St. Catharines and that looks like its going to be tastier than anything they served up!
highdrifter Posted August 5, 2009 Report Posted August 5, 2009 HOHOHOH!! Instant cardiac arrest material right there. I'd leave that slab on the counter and by the end of the day it would be gone!! Glen you is a dirt mcgirt ain't ya??!! YUMMMERS! cheers HD
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 Looks great! What internal temperature do you aim for? Around 195F, right now the top one is as 182F. I am used to a temp. plateau at around 175F, but the last few I have purchased from Foodland have stalled in the low 180's. Burt
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 Done! Like a couple of meteorites.... nice! Butt #1 Butt #2 Into the fridge for tomorrow evening... Now to make up a batch of Carolina Red sauce.... Burt
TC1OZ Posted August 5, 2009 Report Posted August 5, 2009 You gotta kill this thread man...I'm starving!
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 You gotta kill this thread man...I'm starving! Nope..... not killing it..... going to post pics of sandwiches tomorrow evening LMAO...
John Posted August 5, 2009 Report Posted August 5, 2009 Done! Like a couple of meteorites.... nice! Butt #1 Butt #2 Into the fridge for tomorrow evening... Now to make up a batch of Carolina Red sauce.... Burt Carolina vinegar based sauce too......damn! You're killin' me Burt. At least have the decency to have the wind blow in the other direction!..
Burtess Posted August 5, 2009 Author Report Posted August 5, 2009 The rest of the family likes the tomato based BBQ sauce but I have to run the vinegar. This is the one I make up: Carolina Red 2 cups cider vinegar 1/2 cup water 1/2 cup ketchup 2 TBSP worchestershire sauce 1 TBSP honey 1 TBSP brown sugar 1 tsp cayene pepper 1 TBSP fresh black pepper 2 tsp sea salt 1 TBSP margarine Simmer 15-20 minutes. Burt
John Posted August 5, 2009 Report Posted August 5, 2009 The rest of the family likes the tomato based BBQ sauce but I have to run the vinegar. This is the one I make up: Carolina Red 2 cups cider vinegar 1/2 cup water 1/2 cup ketchup 2 TBSP worchestershire sauce 1 TBSP honey 1 TBSP brown sugar 1 tsp cayene pepper 1 TBSP fresh black pepper 2 tsp sea salt 1 TBSP margarine Simmer 15-20 minutes. Burt There's a place between Fayetteville and Lumberton NC that serves up the best BBQ. You know the kinda place where your arteries harden the minute you walk through the door. They make up to 20 gallons of that sauce a day.
Jonny Posted August 5, 2009 Report Posted August 5, 2009 I just ate a big supper and those pics still make me hungry!
Greencoachdog Posted August 5, 2009 Report Posted August 5, 2009 Glen you is a dirt mcgirt ain't ya??!! cheers HD ... more like a Filthy McNasty eh! Done! Butt #1 Butt #2 Into the fridge for tomorrow evening... Now to make up a batch of Carolina Red sauce.... Burt Dude!!!... you mangled them!!!... I prefer mine sliced, but I'm sure those will be delectable nonetheless!!!
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