12 pound new homeowner picnic

timberjet · Jul 26, 2014

Well, I am getting another really late start on a huge chunk of hog leg. I just bought the house I have rented for over two years so it is time for the inaugural smoke on my own land. I got into town yesterday and loaded up on $1.68 per pound Pork. I got 4 butts and A bunch of CSR's. Well, here goes.

ignition.jpg

timberjet
Jul 26, 2014

Ok my computer is giving me fits today but I am struggling through it. UDS is up and running.

ignition 2.jpg

timberjet
Jul 26, 2014

Got her all prepped up for mustard and rub.

ignition 1.jpg

timberjet
Jul 26, 2014

I ran out of Jeffs rub so did the bottom in it and the top in some Bourbon chipolte rub from Lysanders as that is all I had on hand.

More later.

ignition 3.jpg

timberjet
Jul 26, 2014

I love my weber rib rack. Hardly ever use it for ribs though. Here she is in all her glory. The UDS is humming along at 225.

timberjet · Jul 26, 2014

Well it's about 2.5 hours in. Hard to keep the chamber temp down today as it is near 100 outside. She's running at 295 no matter what I do. I guess I am trying the hot and fast technique weather I like it or not. Might be a blessing in disguise though. Might get to have some for a midnight snack. Hahaha.....I have some beef chunks marinading in coffee too for Kebabs with Walla Walla sweet onions, mushrooms, zucchini and sweet peppers. This day is just begging for some smoked Asian Chicken breast and Cream cheese stuffed ABT's too. Might as well fill up that drum. Good thing I added the other level in there. I would take a picture but don't want to open the lid yet. Meat temp is 88 degrees. Go Red Sox!

foamheart · Jul 26, 2014

<Chuckles>

The hardest thing about smoking vice grilling is not looking.........LOL

Hang in there it looks really good!

timberjet · Jul 26, 2014

Hey everybody. I just couldn't stand it any longer and my post was going to the bottom fast so here is an update. Smoker at 266 and IT of 137 degrees.

home owner butt.jpg

timberjet
Jul 26, 2014

Has anyone tried any different liquid besides Apple juice for the foiling? I just realized I don't have any. I have Beer, Tequilla, orange mango juice Crud, maybe I just have to go to the store. Any other ideas though?

foamheart · Jul 26, 2014

Dr. Pepper ot Coke, Dr. Pepper though is a Texas secret for hams and BBQ.

Any liquid can be used, its just a fluid to make steam. And Broth, booze, water, fruit drinks. juices, etc etc etc...... Dr.Pepper goes great with pork though.

Thats a fine looking piece of pig ya got going there.

timberjet · Jul 26, 2014

I think I have used every one of those at one time or another grilling. I have always used Juice. But it is time for new horizons. I even have some champagne. haha..Well here is tonights feed since I procrastinated on the Butt.

27 july 14.jpg

timberjet
Jul 26, 2014

I may need an interention.

timberjet · Jul 26, 2014

And Oh Yes that Butt is right under all that stuff at 149. I even switched the chamber probe to the bottom rack. I love this stuff. I love the smell of apple and lilac.

timberjet · Jul 26, 2014

Those kebabs are beef. Hope I didn't offend anyone over here on the Pork channel.

timberjet · Jul 26, 2014

Wow I knew this puppy would take a while but I have been on 145 for an hour. Early stall I guess. I have the time and plenty of beer/tequilla sauza so it's gonna be an allnighter. Might have to put on some lynrd skinnerd or something.

timberjet · Jul 26, 2014

Foamheart said:
Dr. Pepper ot Coke, Dr. Pepper though is a Texas secret for hams and BBQ.

Any liquid can be used, its just a fluid to make steam. And Broth, booze, water, fruit drinks. juices, etc etc etc...... Dr.Pepper goes great with pork though.

Thats a fine looking piece of pig ya got going there.

Yeah, can you believe A buck sixty eight per pound. I about emptied by checking account on pork. Hahahaha.....

timberjet · Jul 26, 2014

half done lol.jpg

timberjet
Jul 26, 2014

Need I say more? except it is just at 148. I had to unload tonights dinner and shuffle stuff around a little bit. But she is back on and under full scrutiny.

foamheart · Jul 26, 2014

Just something to think about. The first time I did it I was really amazed with my results. Where you scored, stick a whole clove in the center of each piece of fat cap. I have put pineapple juice in my foil and pineapple slices in or on the pork. OMG Its like a Beaver Cleaver Mom's holiday table....LOL

It was pretty outstanding.

I ordered a double cryo-pac of butts for tomorrow to throw in a cure. I am ready for some HAM!!!!! Double smoked!!

You're looking good man!

timberjet · Jul 26, 2014

This is the first time I scored one after 6 years of smoking Butts. I will do what you said with the garlic the next time I lift the lid foam. Great Idea. Anyway I am having a little snack.

poppers on steroids.jpg

timberjet
Jul 26, 2014

timberjet · Jul 26, 2014

Ok, up to 154 on the butt. Peeling some garlic to stick in the gaps when I foil. If I foil. Feeling pretty spty after a few of those poppers. Might just go the whole way in the drum. Any of you out there lurkers ought to take note. I am doing this on a used and free oil drum. You too can have an uds. aND DO KICK BUTT BUTTS.

timberjet · Jul 26, 2014

Whoop, this my friends is a marathon deal. I am listening to canned heat at the moment. Butt is at 158 degrees internal. smoker temp crept back up to 295 as it is 110 degrees out and getting dark. Thanks for checking this oddesey out. It's not over yet. I am sure there will be a curveball soon. haha...smoke on.

timberjet · Jul 26, 2014

On to jummy Hendricks. Well I am a northwest fella. she is running at 162 now and rising. Looking foreward to the garlic implants that foamheart suggested. Which I must say is an outstanding Idea. I am thinking about foiling with A full on Bloody Maria cocktail. Horseradish and all. Hahahaha. Why not.

timberjet · Jul 27, 2014

K, this butt is ready for foil. Hmmm let's see what I do....

timberjet · Jul 27, 2014

165 exactly. If anybody is out there should I use champagne or beer or tequilla or a combination? I am winging it here! new territory. Kind of like switching to a toyota from ford. haha.

timberjet · Jul 27, 2014

Okay, I decided to go with the old standby. Pabst Blue Ribbon as my foiling liquid.

timberjet · Jul 27, 2014

K, she is foiled with PBR and going strong all the way to 205 or so.

12 pound new homeowner picnic

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

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