Todays smoke

Discussion in 'General Discussion' started by tom 178, Aug 2, 2014.

  1. tom 178

    tom 178 Meat Mopper

    I have Boston butt smoking for pulled pork.


    I have my first spatchcock chicken in for pulled chicken.


    I was hungry so pigs on the beach were smoked so I could eat something.

    before smoke


    after smoke


    I soaked the shrimp in some evoo with rub mixed in wrapped them on some sausage and put a little rub on the sausage/shrimp 45 minutes later I ate a bunch of them [​IMG]  
     
    Last edited: Aug 3, 2014
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Tom looks good thanks for not wrapping the Pig on the Beach in Bacon, or you would owe me a new keyboard Drowl OMG show the finished

    Richie
     
  3. tom 178

    tom 178 Meat Mopper

    My butt is staying at 154* waiting for 165 to cover with foil.
     
  4. tom 178

    tom 178 Meat Mopper

    Butt is at 160* getting close to foil.

    Yard bird is done.


    This was my first spatchcock chicken and I like that it smoked well. I put some grapeseed oil on it then some rub and that is all.
     
    Last edited: Aug 3, 2014
  5. tom 178

    tom 178 Meat Mopper

    The butt is covered with foil but still only at 185* IT.
     
  6. Patience!!!!  [​IMG]   You are almost there.  Can't wait to see the finished butt.
     
  7. smokinadam

    smokinadam Smoking Fanatic

    looks good! I just did one other day and patience is a true virtue! What method cooking?
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking stuff. Man, is shrimp hard to smoke or what? Did the grease from the sausage help 'em stay moist?

    Great looking spread so far.
     
  9. tom 178

    tom 178 Meat Mopper

    The shrimp smokes pretty easy. I let them soak in evoo with some rub mixed in and then they were on for about 45 minutes. I was going to take them out at about 30 minutes but they were still good at 45 minutes.

    The butt got done at about 12 and 1/2 hours IT was 205*


    This was my best Boston butt yet. I had it in a foil pan the whole time. I had the 6" AMNPT with hickory pellets filled twice and had a few chunks of hickory in the bottom of the MES. I put some apple in the MES chip try. When the Maverick said 165* IT I covered the pan with foil. It took awhile to get to 205* IT. I did put about 1/4 cup of apple cider in the pan before covering it. The pan had a bunch of juice from the butt already in there. I took it out of the pan and double wrapped it in foil and some towels and put it in a cooler for 1 1/2 hours to rest. When I took it out of the cooler it was still too hot to pull so I broke it up along the natural hunks of meat and let it cool some before pulling and adding a finishing sauce. The sauce was the juice from the pan with the fat scraped off ( put the juice in the freezer while the butt was in the cooler and scraped the fat from the top) with 

    1 Cup Cider Vinegar
    2 Tablespoons Brown Sugar
    1 Teaspoon Tony Chachere's Cajun Seasoning
    1 Teaspoon Course Black Pepper
    1 Teaspoon Red Pepper Flakes

    I used 1/2 cup apple cider vinegar and 1/2 cup apple cider instead of 1 cup of cider vinegar because my wife is not a big vinegar fan. I'm glad it was mixed with the pan juice because it still had a pretty good vinegar taste. I liked it and hope the wife will.

     
    Last edited: Aug 3, 2014

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