Trying the CSRs

Discussion in 'Pork' started by tumbleweed1, Nov 5, 2015.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Well today I believe I will try my hand at CSRs. I've always liked these cuts, but have never smoked them before. I posted up some questions the other day & I believe I have somewhat of a plan. This morning I got up early & applied my Dizzy Pig rub before wrapping them up & refrigerating for about 5 hours. About a half hour ago I had the smoker warmed up with some hickory/cherry woods & got'em in. I'm doing 8 of them- 4 on one rack & 4 on another. The plan calls for 2 hours on the racks like they are & then another 2 foiled up in pans with some butter & apple juice. After that I want to check the IT of them & maybe get my sauce on them before putting them back in to kind of set the sauce. I'm also doing some beans & plan on using the drippings from the pork in them too.Anyway that's the plan & plans can change, so here we go. 

    What I started with-


    Rubbed & wrapped-


    Going in-


    TW
     
    Last edited: Nov 5, 2015
  2. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Alright, so I got my beans in about 45 minutes ago & about 15 minutes ago I flipped my racks around on the pork so I snapped a pic. I figure in another 45 minutes I'll probably pan'em up, add my butter & apple juice & cover them with foil.


    TW
     
    Last edited: Nov 5, 2015
  3. smokin218r

    smokin218r Smoking Fanatic

    Looking Good!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    [​IMG]
     
  5. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks, bud. Yours looked really good too! I'm hoping mine will turn out good.

    So after 2 hours I went ahead & panned them & got some apple juice & butter to them as well before foiling them over. Back in the smoker & I will look at them in an hour or so & see if they're ready for the rack again. I'd like to be able to get them back on the rack while they're each still in a whole piece. If they're too far when I DO check them I may just sauce them then right there in the pans, we'll see. Beans were lookin' good. I gave them a stir.

    After 2 hours on the racks-


    Juiced, buttered & ready to be foiled up-



    Going back in-


    And the beans-


    TW
     
    Last edited: Nov 5, 2015
  6. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Good to see you, Rich.

    So after an hour & a half I checked'em & they were 178 IT. I took the foil covers off, put them in a single pan & sauced them. I stirred the beans again & gave them the taste test. They were as expected- great. I moved everything up to the top 2 racks & turned the smoker down to 200, as mama doesn't get home for another 45 minutes or so. I'll check'em again in about 20 minutes at which time I believe I'll just shut it down, leaving them in there a few minutes yet.

    Ready to sauce-


    Sauced & going back in-


    Beans-


    TW
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty! You can also make burnt ends with them as well!
     
  8. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Well supper's over. The CSRs were great. I was worried about them being dry, but they were not. What they were was tasty! They weren't fall-apart, they were better. You just tug on a nice, thick piece of lean meat & it would come off. The meat & the fat were very easy to separate & the smoke flavor was right on. We could taste the rub, the pork, the smoke & the sweet, spicy-honey sauce. Thanks to everyone for all of the advice I received in the past week or so when asking questions about this cut. Thanks to Bearcarver for his step by step posts (and his honestly about how do it even better), Thank you to Smokin218R for gettin' to it a day ahead of me & showing me I didn't need that final, fifth hour I was initially going to go with. I believe the 3:30-3:45 time frame I used was about perfect. I think they may have been dry had I gone too much longer. These were just how we like stuff- knocking on the door of well done-overdone. The beans may have been better than ever. Mama was impressed & happy (for now). Thank you for tuning in folks.

    And now we take you to the porknography.

    Coming out-


    The beans-


    My plate-


    TW
     
    tropics and smokin218r like this.
  9. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thank you & thanks for the idea, brother. I didn't even think of that. I've made them out of chuckies, but these would be great too.

    TW
     
    Last edited: Nov 5, 2015
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    TW I am very glad to say I just finished eating and that was a desert Thanks for sharing

    Richie

    [​IMG]  
     
  11. tumbleweed1

    tumbleweed1 Smoking Fanatic

    As Elvis would say- thank you, thank you very much!

    TW
     
  12. b-one

    b-one Smoking Guru OTBS Member

    :drool
     
  13. smokin218r

    smokin218r Smoking Fanatic

    Congrats to my new CSR Brother!!! They look awesome!

    Well done!

    Looks like we both knocked it out the park on this! [​IMG]

    [​IMG]
     
  14. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks- I know MY mouth was watering while these were cooking, as I never ate anything all day until these were done!
    Thanks for the points. I will definitely do these again. And judging by your success with them I would bet you would too!

    TW
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Cool , TW !!!
     
  16. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks OS. They were so good we can't wait to do them again!

    My next round with these babies will include a double marinade to include Cherry Dr Pepper & not using the pan & foil/cover. I would then spritz my apple juice & butter on.  If marinading them retains the moisture & allows me to eliminate the pan I would be even happier.

    TW
     

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