Been a little busy, this happened just over a week ago, did two pulls in one week, beef brisket & pork.
Photo documented the pork, here it is to share with some recipies
Pork was smoked around 9 hours, with whiskey barrel wood chips.
This spice rub was:
1/2 cup paprika
1/4 cup chili powder
3 tablespoons salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons white sugar
2 tablespoons curry powder
2 tablespoons dry hot mustard
1 tablespoon fresh ground black pepper
1 tablespoon ground basil
1 tablespoon ground thyme
1 tablespoon ground cumin
1 tablespoon cayenne
Gave a great flavor!
The 'before' shot
And the after, rubbed and ready to sit overnight in the fridge
After about 4 hours at 240, I got 170, looked beautiful!
Tossed some onions on top (got that idea here)
MAde a batch finishing sauce, receipe courtesy of of SoFlaQuer
http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork
And his Carolina Gold - Wow, dude you got it going on, thank you!!
http://www.smokingmeatforums.com/t/51920/soflaquers-carolina-mustard-sauce
4 more hours got to 205 or 210 the proper IT as reccomended here
Shredded so easily!
Hit it with the finishing sauce for another 45 min on the smoker
Cameo :)
Accompanied by my own bastardized version of dutchs wicked beans
http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans
I split the catsup 50/50 w/bbq sauce, this one had spam instead of bacon, no jalapeno's
But it definately has made for an amazing guideline, thank you!
And with all I took, you see I did give back, and that, is now one of my fave new rubs, tried it on some chicken thighs yesterday and it was awesome there as well!
And here is a photo of my beef brisket pull, final product, coffee rubbed and acommpanied with Dutchs Wicked Beans. Next time I'll q-view the entire smoke
Happy Friday!
Photo documented the pork, here it is to share with some recipies
Pork was smoked around 9 hours, with whiskey barrel wood chips.
This spice rub was:
1/2 cup paprika
1/4 cup chili powder
3 tablespoons salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons white sugar
2 tablespoons curry powder
2 tablespoons dry hot mustard
1 tablespoon fresh ground black pepper
1 tablespoon ground basil
1 tablespoon ground thyme
1 tablespoon ground cumin
1 tablespoon cayenne
Gave a great flavor!
The 'before' shot
And the after, rubbed and ready to sit overnight in the fridge
After about 4 hours at 240, I got 170, looked beautiful!
Tossed some onions on top (got that idea here)
MAde a batch finishing sauce, receipe courtesy of of SoFlaQuer
http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork
And his Carolina Gold - Wow, dude you got it going on, thank you!!
http://www.smokingmeatforums.com/t/51920/soflaquers-carolina-mustard-sauce
4 more hours got to 205 or 210 the proper IT as reccomended here
Shredded so easily!
Hit it with the finishing sauce for another 45 min on the smoker
Cameo :)
Accompanied by my own bastardized version of dutchs wicked beans
http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans
I split the catsup 50/50 w/bbq sauce, this one had spam instead of bacon, no jalapeno's
But it definately has made for an amazing guideline, thank you!
And with all I took, you see I did give back, and that, is now one of my fave new rubs, tried it on some chicken thighs yesterday and it was awesome there as well!
And here is a photo of my beef brisket pull, final product, coffee rubbed and acommpanied with Dutchs Wicked Beans. Next time I'll q-view the entire smoke
Happy Friday!