pork butt and CSR's....all on the new XL for memorial day..w/Q-view

[pgsmoker64]

I'all doesn't know what a CSR is.

Country Style Ribs Woody.  All they really are is a pork butt cut into more manageable sizes.

T&B - everything looked good!

Nice job,

Bill

 

[turnandburn]

Thanks PG! I foresee many many many more outcomes like this if not better in my future. Lol.

 

[smoke slinger]

Congrats on the new addition, both the PP and CSR's look gooooooooood, cant wait as I'm doing two shoulders this weekend.

 

[turnandburn]

thanks smoke slinger..looking forward to that q-view then! thanks for stopping in..

 

[flyinlizard]

CSR  = country style rib

 

[rhoghead]

Looks awesome...!!!

 

[turnandburn]

CSR  = country style rib

you r correct brochacho! normally equals delicious in my house!

Looks awesome...!!!

thanks. i try. lol. thanks for stoppin in!

 

[kmitch007]

Can anyone tell me what a csr is. I'm a newbie and I want to familiarize myself with all the abbreviations and acronyms. Can anyone help me ?

 

[squatch]

 
Can anyone tell me what a csr is. I'm a newbie and I want to familiarize myself with all the abbreviations and acronyms. Can anyone help me ?

 post #11, post #21 and then #25...

I pre-apologize if that come out sounding a bit rude, here are a couple links showing explanations for several other commonly used smoking acronyms ~

http://www.smokingmeatforums.com/a/acronyms

http://www.smokingmeatforums.com/t/73935/acronyms

 

[kmitch007]

Thanks for the lesson now i know what csr's.

 

[squatch]

Man, even the edit where I posted the links came out rude... sorry about that brother! No more posting for me tonight...  

     

 

[turnandburn]

Lol. That's the first time I've ever had a thread of mine revived. Whoohoo!!! Thanks. And yes a CSR is a country style rib..most stores just cut up the shoulder and call them country style ribs. Darn good eatin!! ;-)

 

[smoker21]

I've cooked/smoked CSR's probably 50 different ways and 49 of them were great! Don't ask about #50.

LOL

 

[kmitch007]

Thanks Squatch for the links i'll be getting aquainted  with the abbreviations and acronyms. I didn't take your posting as being rude. Thanks for the help.

 

[ostrichsak]

That all looks amazing OP!  Do you or possibly anyone else have a link to some more details on smoking CSRs?  I've got pretty good at smoking pork butts and my brisket is 'meh' at best.  I will work on that more later but they're a little bit spendy to keep screwing up.  CSR's always look awesome to me (yours especially) and I want to try them next.  OP, can you give some more details on your method or do you have a link to something that got you started or  ??

Thanks!

 

[turnandburn]

Thanks. I believe Bear Carver has some writeups on CSR'S. Pretty good write-ups at that. I've been doing csr's since I was about 12, and never really worried about time or temp til now that I think about it. When I do mine I rub them down with whatever I choose for a rub (and let them sit in the freezer while i get the smoker up to temp)and let them roll at about 240-250 for 4 hrs if I want to slice them(which i did in the pix)..and 5-6 hrs if i want to "pull" them..for individual pulled pork. i often spritz when I get to hour 5 to avoid drying out..with apple juice,rub, and apple cider vinegar. CSR's can be done soo many ways..its awesome.

 

[smoke n brew]

 
That all looks amazing OP!  Do you or possibly anyone else have a link to some more details on smoking CSRs?  I've got pretty good at smoking pork butts and my brisket is 'meh' at best.  I will work on that more later but they're a little bit spendy to keep screwing up.  CSR's always look awesome to me (yours especially) and I want to try them next.  OP, can you give some more details on your method or do you have a link to something that got you started or  ??

Thanks!

How are you doing your briskets? Are you using a dry brine first? (rub overnight) Are they drying out, overdone/under done? Are you shooting them full of apple juice before they hit the heat? Will you give us the specifics, time, temp, and all that?

 

[ostrichsak]

 

 
That all looks amazing OP!  Do you or possibly anyone else have a link to some more details on smoking CSRs?  I've got pretty good at smoking pork butts and my brisket is 'meh' at best.  I will work on that more later but they're a little bit spendy to keep screwing up.  CSR's always look awesome to me (yours especially) and I want to try them next.  OP, can you give some more details on your method or do you have a link to something that got you started or  ??

Thanks!

How are you doing your briskets? Are you using a dry brine first? (rub overnight) Are they drying out, overdone/under done? Are you shooting them full of apple juice before they hit the heat? Will you give us the specifics, time, temp, and all that?

I don't think you want my specifics but I think I had a thread I started before I cooked it.  Plenty of details there.  I trimmed the fat cap a little too much and I think that was my primary downfall.  Plan to leave it next time and do a few different things but I'm going to back burner the brisket project for a bit because I'm LOVING my shoulders.  They're easy and so dang cheap!  Tough to beat.  I've only done one brisket and it wasn't a very good result and while that may have had a lot to do with my cut of meat (it was a small 5lb from a questionable meat source) I want to wait a bit before I take it on again.