TBS in the air! Fatties on! Now with Pork Shoulders!

Discussion in 'ECB Owners Group' started by bobank03, Jun 13, 2014.

  1. bobank03

    bobank03 Smoking Fanatic

    That's right folks. It has rained almost all day long. My golf foursome was cancelled when the golf course closed. So I made a couple fatties and fired up the ECB. The rain has let up enough for me to even grab my chair and an iced tea and I'm relaxing to the thin blue smoke. The ECB is cruising along at 225 and the fattties are coming along nicely.

    More to follow including q-view!
  2. ron eb

    ron eb Meat Mopper

    You always need a plan B.

    Picked me up a second 5 lb shoulder so the first one

    will have a friend on the smoker tomorrow morning.

    The sell by date on it was today but it should be OK.

    Have a little buyers regret. Lets see some q views
  3. bobank03

    bobank03 Smoking Fanatic

    I decided to throw together a couple fatties and here are the ingredients laid out ready to go 

    The one on the left is Hamburger (80/20) and some leftover pulled pork, mexican style cheese and same jalapenos for a little extra kick.

    One the right we have Hot JD sausage with pulled pork mac n cheese for filling. I sprinkled on a little extra cheese as well.  

    A little fire in the chimney. Only using a little less than half a chimney to start things off.

    The ECB waits patiently for some fire!

    Heat up to speed and it's fatties on! Probed and grate temps courtesy of the Maverick ET-732! 

    TBS in the air. You have to look closely, but that's why it's called Thin Blue Smoke! 

    15 minutes in and temps coming back nicely.

    Fatties on now for about an hour and ten minutes and we are at 108 IT and 255 at the grate. 
  4. bobank03

    bobank03 Smoking Fanatic

    Ron Eb;

    Ya always gotta have a plan B [​IMG]

    Two 5 pounders sounds like a great plan to me. What time tomorrow do they meet the heat? 

    I was going to add four big fat chicken thighs to keep the fatties company, but I forgot to take them out of the freezer. Now I have to go buy something else to go on with them. Maybe more chicken, I haven't decide. 

    I think I will just pop into the butcher shop and see what they might have laying around, lol. 
    Last edited: Jun 13, 2014
  5. ron eb

    ron eb Meat Mopper

    I'm thinking between 8 and 9 am.

    I'm going to rub then down tonight and

    wrap em.
  6. bobank03

    bobank03 Smoking Fanatic

    excellent. I hope you will have time to do a post on those babies?
  7. ron eb

    ron eb Meat Mopper

    How do you set up your pan for TBS.

    That is what I am shooting for.
  8. bobank03

    bobank03 Smoking Fanatic

    basically I light up a half chimney (more or less) of lump charcoal. Then I just add lump around the side of my pan like a crescent moon and then when the chimney is ready, you just dump the chimney on one end. I was 230-250 for 4 hours no problem. I just add a chunk of wood (for smoke) spaced about an inch apart to keep the smoke going. I also foil my pan dry and foil a cobble stone up in the middle of it. If you are doing a longer burn, you can add more charcoal about every three hours to the area that has already burned and it should just keep going around the pan. You have to have good coverage and not leave any gaps or you will lose heat. I have the maverick ET732 and when I'm doing a long cook, I set the low end to 230 so that when the temps fall off i can just add more. 
  9. bobank03

    bobank03 Smoking Fanatic

    Some more qview from my  fatties

    First my body guards that protect my smoker at all times! Bumpy on the left is a blind lab and is 10 years old.

    Sandy, on the right is about 3 years old and is Bumpy's best buddy. 

    2 fatties off the smoker and then into the oven for browning of the bacon. 

    Hot JD Sausage and PP Mac n Cheese on the top and Hamburger with pulled pork, cheese and jalapenos on the bottom. 

    Closeup of the Hot JD Sausage and PP Mac n Cheese

    Closeup of the Hamburger with pulled pork, cheese and jalapenos

    And this is all that's left! Lol absolutely delicious and lots of leftovers to take to work! 
  10. bobank03

    bobank03 Smoking Fanatic

    forgot to include that my go to is Cherry Wood Chunks... Chips burn too fast. What do you use? 
  11. ron eb

    ron eb Meat Mopper

    I bet Bumpy and Sandy like fatties. No wonder the protect that smoker and its contents.

    Yeah that's my minion method also ,I get about the same results.

    I think you tipped me to that when I was doing my mods. I'm gonna have to get down with some fatties.
  12. ron eb

    ron eb Meat Mopper

    I use apple chunks. I stopped using chips.
  13. ron eb

    ron eb Meat Mopper


    Look it's twin 5 pound pork shoulders.
    Ain't they cute.
  14. ron eb

    ron eb Meat Mopper

  15. bobank03

    bobank03 Smoking Fanatic

    nice hunks of pork! I was even going to say that when you are cooking shoulder/butt you can go with higher temps and it won't hurt anything at all. (240-290) 

    Looking forward to your post this morning. 
  16. bobank03

    bobank03 Smoking Fanatic

    and the fatties are more prep than anything else. Basically pork, wrapped around pork, wrapped around pork... 

    I was going to use the ingredients to make some homemade Geotta which is a Cincinnati/ German thing that I picked up as a kid. We used to have Geotta all the time for breakfast. Geotta is basically pin oats, pork sausage, ground beef and onions mixed up and slow cooked for 4-5 hours. Making fatties was way more fun! I will make the Geott next weekend. 
  17. bobank03

    bobank03 Smoking Fanatic

    Fatties - Day Two. Just made breakfast! 

    JD Hot Sausage and PP Mac N Cheese filling with eggs over medium and a hot cup of coffee

    A closeup! Enjoy

  18. ron eb

    ron eb Meat Mopper

    Meat meet heat I'm going fo 250. Hot the TBS
  19. ron eb

    ron eb Meat Mopper

    Ready for takeoff
  20. bobank03

    bobank03 Smoking Fanatic

    now that is a beauty of a minion pan! Love It. What lump is that?

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