Pork-a-palooza!! (It's a Pac. NW thing.....)

Discussion in 'Pork' started by jirodriguez, Apr 3, 2011.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    So after watching all the country style ribs posts decided to toss a few on myself..... and since the WSM has 2 racks I had to put something on the other rack..... and what goes better with pork, than MORE pork! [​IMG]   So I tossed a 7 lb. pork butt on the bottom rack.

    Fist the prep - the rub started with just some Bad Byrons Butt Rub and some brown sugar, then added some Old Bay, Allspice, Paprika, and Cayenne powder..... my motto on flavor - "Go big or go home!"

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    OK... so a while back when Bear did his CSR's there was some discussion of the various differant types of CSR's from region to region. Here in the Pacific NW this is what CSR's look like - very similar to a sliced pork butt.... as you can see they look a lot alike.

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    OK... everybody gets dusted with some rub and into a 3 gallon ziploc for the night to get all happy and stuff..... [​IMG]

    CSR's go in first.......

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    .... then the butt.

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    Next morning the butt was first up to the sacraficial WSM alter. [​IMG]

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    Fast forward about 3 hrs. and it's time to put the CSR's on, they will be dinner tonight..... and a gratuity shot of the pork butt.

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    After about 2-1/2 hrs. decided to wrap the CSR's in some foil and also got another shot of the butt......

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    (mmmmmmm..... now that is a "juicy" looking butt!) [​IMG]

    CSR's taken out of the foil after about 1-1/2 hrs, back on the rack, and time for a little sauce. [​IMG]

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    .... let them go another hour with the sauce, then pulled them to rest for a bit..... minus the one that the dogs and I "tested" [​IMG]

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    ..... and last, but not least the $$ shot! Plated up with some home mad mac and cheese and some steamed carrots in a butter sauce. [​IMG]

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    ..... still waiting on the butt to finish up. Got it on around 10:30 this morning, its 7:00 now, and the WSM is chugging along at 220°, super steady. Figure another 3 or 4 hrs...... [​IMG]
     
  2. Great looking pork man! congrats!
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Nice Job...
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Not much for CSR'S myself but your right all these post make me want to try them again
     
  5. ravanelli

    ravanelli Fire Starter

    Nice smoke, looks like a real nice glaze there.  I agree that CSRs here in the NW are great. You get the flavor of pork butt in about half the time!
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    OK, OK.... not to toot my own horn (to much [​IMG])..... but this is the best dang butt I have ever done so far! I found that perfect balance between tenderness, moisture, and edible bark with lots of flavor. So I foiled at 160° like a lot of folks do, but I wanted some bark to, so when the internal temp got to 190° I pulled it back out of the foil and took the temp up to 250° in the smoking chamber. It immediatly dropped back to 185° internal temp., so I let it ride unwrapped for another 4 hrs. to 201° internal temp. The end result was spectacular..... and here are the pics!

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    I don't know about you, but that last pic is just plain ol' pork overload! [​IMG][​IMG][​IMG]
     
  7. thebarbequeen

    thebarbequeen Smoking Fanatic

    Looks like you're back in the game! That is one big bunch of beautiful Q there!  [​IMG]   Had to laugh at your post title - I used to call my summer rib-fests "Rib-a-pa-looza".  I'll be driving thru portland tomorrow,  I'll be sure to look for your TBS and wave!
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Just follow the smell of smoke! [​IMG]

    When you get 1 exit south of Hwy 217 turn to your right and wave.... you will be really close to my work.... lol.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Johnny, That PP was so juicy looking I think my computer screen is leaking!
     
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Thanks for all the good comments [​IMG]..... I'm still burping pork the next morning.... lol.
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Excellent!!!

      Craig
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job Johnny - I love the CSR's. Did about 5# last week and gonna use the leftovers in a stir fry tonite.
     
  13. nwdave

    nwdave Master of the Pit SMF Premier Member

    Obviously you're back on your game.  Great way to kick off the smoking scene down south.  Unfortunately for us, you've set the bar pretty darn high.
     
  14. Wow what a great looking pork fest...That pulled pork is text book perfect. Those csr look mighty tasty also. The csr you get there look just like the ones cut here in the Midwest. Glad your doing well after all you have been through.[​IMG]
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Johnny that looks freaking awesome.

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  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


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  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Thank you all! It really was some of the best pork I have been able to produce as of yet.... really hope I can duplicate the results down the road.... lol.
     
  18. hmcm

    hmcm Smoke Blower

    Pork a palooza is right!!!  Way to go man!  Now I'm hungry!

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  19. fourashleys

    fourashleys Smoking Fanatic

    Ditto!!!!    [​IMG]
     
  20. tyotrain

    tyotrain Master of the Pit

    Man O Man that is some great looking Q you have there.. sure looks tasty nice job[​IMG]
     

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