or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Memorial Day Smokeout - Breakfast Fattie/Lunch Buffalo Burger/Dinner Pulled Pork
New Posts  All Forums:Forum Nav:

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!

post #4 of 5

oh yummers!  Keep that q-view coming. 



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!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Memorial Day Smokeout - Breakfast Fattie/Lunch Buffalo Burger/Dinner Pulled Pork