Pulled Pork this Weekend Heavy QVIEW!

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smokefever

Smoking Fanatic
Original poster
Feb 23, 2010
460
110
Martinsburg WV
Hey all, been a while since I have posted here but now that the weather is warming up I will be posting like crazy in the coming weeks.  I am just getting over pneumonia but it will NOT stop me from firing up the smoker this saturday 
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I made a trip to Sams Club with the Mrs and made out like a bandit!  I got these two butts (bone in), a 7.5 lb brisket and 3 racks of baby backs to get me back in stride!


Today I decided to make some BBQ Sauce.  Since my rub has a little heat to it, I wanted to make something light and subtle that would balance the flavors.  So I started with a mixed fruit Gastrique.


Here is the mixture getting all sexy-like 



Getting ready to mash the fruit through the strainer


Final product, ready to be jarred.  This is a tomato based sauce I make adding white vinegar, molasses and a variety of spices.

I plan on starting the smoke saturday around 9 am, letting it go nice and slow and of course having a few adult beverages while tending to the smoker
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   Thanks for stopping by to see what I have so far, I will be taking TONS of pictures saturday throughout the smoke!!
 
Okay...you are just teasing!  Share that sauce recipe......and the fruits look like they would be great in a sauce! 

Kat
 
Okay...you are just teasing!  Share that sauce recipe......and the fruits look like they would be great in a sauce! 

Kat


Haha, I promise it will be worth it in the end! As for the sauce there is ZERO measurements of anything, so an exact recipe would be hard to post. BUT, I'll give you the ingredients:

18 oz can of tomato sauce
small can of tomato paste
Molasses (Id say around 1/2 cup)
3 tbsp of yellow mustard
1/3 cup white vinegar
Big handful of brown sugar
Garlic powder
Kosher salt
cajun seasoning
Hot sauce

For the gastrique:
Use any fruits you have on hand. I used fresh strawberries, blackberries and pineapple. To start, use equal parts sugar and vinegar, toss in the fruit and reduce. As you saw above, once it was reduced, I mashed the remaining fruit through the strainer.

If you give this sauce a shot, please let me know your thoughts on the result!
 
That sauce does look very good

Thanks RdKnB, it's got a unique flavor profile for a bbq sauce. I love it though, another one thats a hit with the family is Mango-Habanero, gonna have to make a batch up for some wings pretty soon!
 
Sorry to hear you've been ailing, but glad you're on the mend...that sauce recipe looks like one I'll be trying.  Thanks for sharing!
 
Lookin good I had  pneumonia a couple yrs ago put me right in emergency room NOT FUN.,,,,,,,,same way I fixed myself also a few adult beverages
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 whatever works right!!!
 
Sorry to hear you've been ailing, but glad you're on the mend...that sauce recipe looks like one I'll be trying.  Thanks for sharing!

Thanks for the thought SeenRed, definitely try the sauce and let me know what you think. You can of course play with the cajun and hot sauce to tweak the level of spice, hope you enjoy!
 
Lookin good I had  pneumonia a couple yrs ago put me right in emergency room NOT FUN.,,,,,,,,same way I fixed myself also a few adult beverages
beercheer.gif
 
ROTF.gif
 whatever works right!!!
Yeah, pneumonia is no joke at all.  My toddlers both were pretty sick (not pneumonia), and then I had to come down with the nasty stuff.  I was in the ER as well.  BUT, a few sips of apple pie moonshine each day and I am slowly starting to get over it  Thumbs Up    I just got done rubbing down the butts.  Didnt trim any of the fat off, wasnt really a need for it.  Now I just kick back and wait til around 2 am saturday morning to begin the first smoke of the season  :sausage:


These two are around 7.25 lbs each.  I used a brown sugar based rub with a bunch of other spices (Kosher salt, cracked black pepper, granulated garlic, chili powder, paprika, a touch of cinnamon and cumin)
 
So I decided to start the smoke a day early, the anticipation was killing me!  I went to the bbq store in town and picked up a few goodies.  A dual probe digital thermometer (one probe for cooker temp), a new chimney starter, some lump charcoal and a box of peach chunks.  The butts have been napping in the fridge for 20 hours so they are ready to go.  I got the cooker preheated and then ran into a little bit of trouble.  All the sudden the wind is blowing like there's a hurricane comin'
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  So After placing the butts in the cooker, naturally the temp of the smoker dropped a few degrees (200).  I waited for a good 15 mins and still wanted to drop, so I tweaked the damper and threw some more charcoal in.  Of course, the temp then shot up to 300 where it has been for the last 30 mins.  No big deal, I'll just adjust cook time accordingly.  Here's what we have so far:


My lil' setup with the probes in, lump charcoal, chimney starter and box o' peach wood


The stars of the show after waking up from their nap 
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This was before the smoker got up to temp (before the fall)


I have some leftover apple chunks sitting on top, but this is the box of peach I just got for $10


Lump charcoal doing its thing


This is perhaps the best part of it all (ok the second best), looks like I need to make a liquor store run 
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Thats where Im at right now folks.  The butts have only been on for 40 mins at this point, smoker is still riding at 293.  I have a feeling Im gonna be fighting the wind the rest of the day, but hopefully we get a good end product out of it.  Thanks for looking and there will be many more pics to come!
 
Looking good so far! Definitely like the sounds of the sauce! My last two butts took forever! Wind and cold weather were the main culprit!
 
Looking good so far! Definitely like the sounds of the sauce! My last two butts took forever! Wind and cold weather were the main culprit!

Thanks Dirt, I dont wanna toot my own horn but I am very pleased with the sauce. I had it on some grilled porkchops last night and it was pretty tasty. Cant wait to try it on some PP. I know whatcha mean about them taking forever, this smoke I have a feeling is gonna go into the 18-20 hr mark. But, I'm prepared for it :duel:
 
Man, I am getting my butt kicked by the wind right now. The smoker temp just will not stay above 200, so I had to build a pretty good fire in the SFB and leave the SFB door cracked a little to maintain a flame and get the temp back up. Its been 2.5 hours and the IT of the larger butt is at 90. I still have an hour and a half for the IT to climb to 140, but at this rate it doesnt look like it will happen. We'll see what the next hour or 2 holds.
 
Thanks Dirt, I dont wanna toot my own horn but I am very pleased with the sauce. I had it on some grilled porkchops last night and it was pretty tasty. Cant wait to try it on some PP. I know whatcha mean about them taking forever, this smoke I have a feeling is gonna go into the 18-20 hr mark. But, I'm prepared for it
duel.gif
That's where my last two went to also! Thank goodness for the ET732 alarm feature!!!

http://www.smokingmeatforums.com/t/138141/the-tail-of-two-butts-now-with-left-over-view
 
Well I just got my first peek at 3 hours in.  The IT is sitting right at 100.  I sprayed them with some apple cider vinegar and sprite mixed.  Here's how we're looking so far......


Nice TBS


After spraying them both down.  It looks like things are starting to get under control, so I'll just stick with what I'm doing right now to combat the wind.  Next checkup in 3 hours....
 
Butts are looking good and your sauce sounds good as well.

I have two butts in the fridge rubbed, wrapped, and waiting for the morning!

Bill
 
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