Hello SMF members!!!
I'm Kevin from Litchfield, Minnesota USA.
A coworker last week mentions that he has been messing around smoking meat.... so I thought: "hey, my Dad has a smoker he doesn't use.... and I LOVE good BBQ.... so what the hey."
The next day I fire up the Brinkmann Smoke N' Grill.... is that an ECB? I love pulled pork so I do a 6# butt..... it turns out ok.... basically a smoked pork roast any newbie could get done.
The *next day* I google around for some real info and find SM.com and the SMF!!! You got me hook, line and sinker!!! I wake up this past Saturday morning and decide I'm gonna try some of this new found info out and get to smokin'!!!
I fire up the pit and get the 4.5# butt on by 10:30am.... I rub it but not overnight cuz it was spontaneous.... and not with a real pork rub cuz I don't have any yet.... so I just use what I'd put on a steak.... pepper, garlic powder and Lowreys.
.... stuck on with a mixture of Sweet Baby Rays and Old No 7.
I did get a digital thermo at the store too and did the potato trick I saw here to get my grate temp and I figure my Brinkmann runs around 250* when the needle is on the "m" in Warm.
So I stick the meat and get her up to 165* using Royale Oak and some wet hickory chips for flavor.
I wrap it in foil and put it in the oven on 250* and get her up to ~195* and then wrap it in towels and throw it in the cooler for an hour.
In the meantime I make the finishing sauce from the pork page.
Smoke time ~6.5 hr. Oven time ~ 2.5hr. 1hr in the cooler. 9:00pm I take it out of the foil....... I swear the bone flew out on its own!!!! I could barely pull it as fast as my buddy was eating it!!! I manage to get the finishing sauce on some of it - LOL!!! 5-beer jockeys manage to devour it in record time. My 2 favoite compilments were: "that sauce really makes this pork perfect!" .... and ...... "seriously, how did you make this.... this is the best pork I have ever had!" And to top it off, my buddy eating as I pulled it took one look and the beans I had on the stove and said, "you might as well just put that in the fridge.... this is all we'll need." So thats what happened - the beans went straight to the fridge and still haven't been touched!!!
You guys are the best!!!!
I'm signing up for a smokin' class taught by a fellow SMF'er here in MN - to cut the learning curve. And if I don't have a Lang in my driveway before the new year it will be a miracle!!!!
Do you think I'm fired up????
Now onto the apology... and a promise. I know that without photos many of you think this didn't really happen, but I promise to shoot plenty of pics next time and get this Q-view figured out!!!
Thank you all again!!
Bacon Grease
I'm Kevin from Litchfield, Minnesota USA.
A coworker last week mentions that he has been messing around smoking meat.... so I thought: "hey, my Dad has a smoker he doesn't use.... and I LOVE good BBQ.... so what the hey."
The next day I fire up the Brinkmann Smoke N' Grill.... is that an ECB? I love pulled pork so I do a 6# butt..... it turns out ok.... basically a smoked pork roast any newbie could get done.
The *next day* I google around for some real info and find SM.com and the SMF!!! You got me hook, line and sinker!!! I wake up this past Saturday morning and decide I'm gonna try some of this new found info out and get to smokin'!!!
I fire up the pit and get the 4.5# butt on by 10:30am.... I rub it but not overnight cuz it was spontaneous.... and not with a real pork rub cuz I don't have any yet.... so I just use what I'd put on a steak.... pepper, garlic powder and Lowreys.
I did get a digital thermo at the store too and did the potato trick I saw here to get my grate temp and I figure my Brinkmann runs around 250* when the needle is on the "m" in Warm.
So I stick the meat and get her up to 165* using Royale Oak and some wet hickory chips for flavor.
I wrap it in foil and put it in the oven on 250* and get her up to ~195* and then wrap it in towels and throw it in the cooler for an hour.
In the meantime I make the finishing sauce from the pork page.
Smoke time ~6.5 hr. Oven time ~ 2.5hr. 1hr in the cooler. 9:00pm I take it out of the foil....... I swear the bone flew out on its own!!!! I could barely pull it as fast as my buddy was eating it!!! I manage to get the finishing sauce on some of it - LOL!!! 5-beer jockeys manage to devour it in record time. My 2 favoite compilments were: "that sauce really makes this pork perfect!" .... and ...... "seriously, how did you make this.... this is the best pork I have ever had!" And to top it off, my buddy eating as I pulled it took one look and the beans I had on the stove and said, "you might as well just put that in the fridge.... this is all we'll need." So thats what happened - the beans went straight to the fridge and still haven't been touched!!!
You guys are the best!!!!
I'm signing up for a smokin' class taught by a fellow SMF'er here in MN - to cut the learning curve. And if I don't have a Lang in my driveway before the new year it will be a miracle!!!!
Do you think I'm fired up????
Now onto the apology... and a promise. I know that without photos many of you think this didn't really happen, but I promise to shoot plenty of pics next time and get this Q-view figured out!!!
Thank you all again!!
Bacon Grease
