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Memorial Day Smokeout - Breakfast Fattie/Lunch Buffalo Burger/Dinner Pulled Pork

post #1 of 5
Thread Starter 

Pretty aggressive plan for today.  Going to be at it all day, with a mixture of smoking and grilling action.

 

Getting the old girl fired up

 

Firing it up!

 

Sausage is rolled out for the fattie

 

Sausage for fatie

 

Bacon weave...check

 

Nice, tight bacon weave

 

A little bit of Jeff's rib rub

 

A little of Jeff's rib rub on the outside

 

Some maple syrup on the other side

 

Maple syrup on the inside

 

Scrambled eggs, peppers, onion, and Yukon gold potato (too much, as usual, lol)

 

Scrambled eggs, peppers, onion, diced potato (forgot the cheese)

 

Stuffed to the gills

 

As usual, I overdid it. Had trouble closing the fattie. An extra strip of bacon did the job.

 

Putting a little trim on the butt

 

Started trimming the fat cap a bit.

 

Butt is rubbed, fattie is rolled, and away we go...

 

Butt is rubbed and both fattie and butt are on

 

Fattie brunch (ok, so I got a late start)

 

Finished fattie

 

Couldn't resist a maple bacon donut on the side

 

A little extra treat...a maple bacon donut

 

 

More to come!

post #2 of 5

Looks Marvelous , send me some, I just up  the road, I'm hungry and I love Pig...drool.gif

 

have a great Memorial day...and remember our Heros...

post #3 of 5
That fattie looks outstanding, piaconis! Keep the Qview coming!

Red
post #4 of 5

oh yummers!  Keep that q-view coming. 

 

Kat

post #5 of 5
Thread Starter 

Man, I crashed hard on Monday night.  All of this time around the smoker really wore me out, especially since I also managed to do some wire brushing and touch up on a few rust spots, and still spent three days around the smoker and grill.

 

Ended up scrapping the buffalo burgers.  A rainstorm moved in which prevented me from wheeling out the Weber Gold, and I wasn't going to waste those suckers on my propane grill.  Also, we had so many leftovers from Saturday and Sunday, skipping a round wasn't going to hurt.  The ground buffalo went back to the freezer for another day.

 

Here we go...

 

I finally gave in and pulled it at 191.  Was originally shooting for 195, but there was no issue with tenderness on this one.

 

Ready to take off the smoker...about 12 hours total

 

 

Off the smoker, ready to wrap and rest

 

Finished smoking

 

 

And, into the cooler for a nap.  I rested it for a little over an hour.

 

Tucked in for a rest

 

 

Out of the cooler, ready to pull

 

After resting an hour

 

 

Another view...my son did a full model shoot on this baby, lol

 

Another view

 

 

First pull...it practially fell apart

 

First pull

 

 

Of course, the dog was absolutely nuts for the last two hours of the smoke, and the next two hours after.  Dude has serious pulled pork addiction.

 

Pulled pork is his favorite

 

 

Nice meaty bits.  Bark was tremendous, and a great reminder of why I don't foil

 

Coming apart cleanly

 

 

Pulling away

 

Minimum pulling

 

 

Had to get the dog a bite before he started head butting the island

 

Dog wants a bite

 

 

Action shot

 

Pulled and ready

 

 

And the final product.  Threw it on slider buns, added a little Sweet Baby Ray's, and topped it off with my homemade cole slaw.  Wow, that was good.

 

Plated on slider buns with a little sauce and topped with my homemade cole slaw

 

 

So, as my experience with smoking increases, so does the discernment of my pallette.  I learned some things on this smoke.  First, no more screwing around with foil.  I'm back to being a no-foil guy, even if it takes longer.  That intense caramalization, added to the sweetness of the fruitwood (I used cherry again), is why we do this.  Second, I loved the pork flavor of this butt (mainly because of the quality meat from Duma's, a local butcher), but for the first time in a while, I didn't inject the butt.  I think it was a little too one-note in the flavor, except for the bark bits.  I think I'm going to resume my quest to create the perfect injection.  And this time, I'm not only going to play with Dr. Pepper Cherry and/or maraschino cherry juice, but I think I'll add a little salty/savory note.

 

Well folks, that's it.  Hope you enjoyed!

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