- May 15, 2011
- 119
- 10
Rome wasn't built in a day and either was anyone's favourite process for smoking anything/something. Everyone of us, can still learn from the next guy or gal. This site has at one time or another, reinforced, corrected and/or added to what I thought was my ultimate. Do we ever reach the "ultimate" or are we still messing with the penultimate? I would like to believe the latter because when we quit experimenting, we become ossified, mummified and generally uninteresting.
With that in mind.........you folks have been a great help in keeping me flexible and alive. So far (I say, "so far") this is my best.
I created a duel this week between a butt and a picnic. The picnic won.
MARINADE: Surface applied and injected, then zip locked bagged and refrigerated 24 hours.
4 c. apple juice
1 & 1/2 c. cider vinegar
1 bottle Goya Ginger Beer
2 tbs kosher salt
2 tsp garlic powder
Rinsed in cold water and dried.
RUB: Apply vegetable oil, then the rub and after 30 min. (to allow the oil to break down spices) slathered with yellow mustard.
2 tbs kosher salt
1/2 c. dark brown sugar
2 tsp onion powder
1 tbs cinnamon
1 tsp celery seed
1 1/2 tsp chili powder
2 tsp pimenton
1 tsp cayenne
3 tbs chopped garlic from a jar.
Foil wrap and refrigerate 24 hours.
SMOKE: "Sacred Blue Smoke"!! Using mixed apple-cherry wood at 225 degrees with left over marinade in evaporator pan.
Every 3 hours I added wood, evaporator marinade and basted with the dripping. This was done 3 times.
I began with a netted 6 lb boneless picnic and after 13 hours, pulled 5 lbs of pork with my fingers as I didn't need rakes.
The netting was soaked with a warmed half bottle of Goya Ginger Beer, to extract the goodness from the crust (I never write bark, gonna, wanna, y'all, sammy or yummy)
. To that, was added 3 tbs of rub, disolved in a 1/4 c. of vegetable oil for a finish.
I have, what I believe to be educated reasons for doing what was done. Most if not all, came from here.
Please critique!
KK
I'm pleased.
Rich a.k.a. KK
With that in mind.........you folks have been a great help in keeping me flexible and alive. So far (I say, "so far") this is my best.
I created a duel this week between a butt and a picnic. The picnic won.
MARINADE: Surface applied and injected, then zip locked bagged and refrigerated 24 hours.
4 c. apple juice
1 & 1/2 c. cider vinegar
1 bottle Goya Ginger Beer
2 tbs kosher salt
2 tsp garlic powder
Rinsed in cold water and dried.
RUB: Apply vegetable oil, then the rub and after 30 min. (to allow the oil to break down spices) slathered with yellow mustard.
2 tbs kosher salt
1/2 c. dark brown sugar
2 tsp onion powder
1 tbs cinnamon
1 tsp celery seed
1 1/2 tsp chili powder
2 tsp pimenton
1 tsp cayenne
3 tbs chopped garlic from a jar.
Foil wrap and refrigerate 24 hours.
SMOKE: "Sacred Blue Smoke"!! Using mixed apple-cherry wood at 225 degrees with left over marinade in evaporator pan.
Every 3 hours I added wood, evaporator marinade and basted with the dripping. This was done 3 times.
I began with a netted 6 lb boneless picnic and after 13 hours, pulled 5 lbs of pork with my fingers as I didn't need rakes.
The netting was soaked with a warmed half bottle of Goya Ginger Beer, to extract the goodness from the crust (I never write bark, gonna, wanna, y'all, sammy or yummy)
I have, what I believe to be educated reasons for doing what was done. Most if not all, came from here.
Please critique!
KK
I'm pleased.
Rich a.k.a. KK
