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Couldn't sleep, light it up.

post #1 of 16
Thread Starter 
I figured if I was awake , why not start the pit early. I need to get the pork butts and beef done today. These sheriffs are going to eat well this weekend. Butts are rubbed doen and pit is coming to temp. Beef ti follow later.
post #2 of 16
Thread Starter 

 

Pork has been on 4 hours , and beef goes on with spg,rosemary and thyme . shooting for 205 pork and 140 beef.

post #3 of 16
Thread Starter 
Beef ready 140º in 3hours, now it's taking a nap in the kitchen. Pork is 181º at 8 hours. Holding nice temps even in the rain. Using oak , kfb, cherry and maple.
post #4 of 16

Looks like a great start!!!

 

Anxious to see the finals!!

 

Bear

post #5 of 16
Thread Starter 
I'm finally finished cooking. Started at 12:15a and now done except the potato salad. All pork pulled, beef sliced , peach beans , cole slaw , quick pickles are all ready. Pulled chicken ready from yesterday, these cops are eating well this weekend. Qview to follow.
post #6 of 16

Looks good so far... popcorn.gif. Now send some finished shots and some of the Bears...biggrin.gif

post #7 of 16
Thread Starter 
My phone won't post pics , I'll get the laptop out in a while. No bears this week just those blue herons after my wife's koi
Edited by GONE4NC - 8/10/13 at 2:45am
post #8 of 16
Quote:
Originally Posted by G!E4NC View Post

My ohonr won't pist pics , I'll get the laptop oink ut in a while. No bears this week just thise blue herons after my wife's koi

Beers kicking in?
I can't stand those heron, just snagged a few of my Moms koi.
post #9 of 16
Thread Starter 

no beer, just fat fingers small phone buttons

post #10 of 16
Thread Starter 

Here's the q view from the shooting class cook.

The beef turned out great

 

 

 

.

post #11 of 16
Thread Starter 

The

 

 

pork butt is great . As you can see my helpers ( the dogs) and I tried the bark,

post #12 of 16

Both the Beef & the Pork look Great !!!

 

Nice Job!!

 

Bear

post #13 of 16
What type of beef is that? A rib roast? It looks divine! What kind of rub did you use? I would love the details....something like that on the table could bring smiles at my house.
post #14 of 16
Thread Starter 
The beef was from Sam's , I thick they called it a tip or end. I will check , I need more for next week. All I did was rub it in salt , pepper, garlic powder, rosemary and thyme. Not a lot . I smoked fir 3 hiurs at about 250º-290º IT of 137º-140º , rest 2 hiurs and slice with my cheap slicer.it us real nu ce fir lunch meat too.
post #15 of 16
Thread Starter 
Thank you Bear, the cops loved it too.
post #16 of 16

That beef looks absolutely delicious!!!!  I'm still trying to land a slicer, but will do some beef as soon as I do.
 

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