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Todays smoke

post #1 of 9
Thread Starter 

 

I have Boston butt smoking for pulled pork.

 

 

I have my first spatchcock chicken in for pulled chicken.

 

 

I was hungry so pigs on the beach were smoked so I could eat something.

before smoke

 

after smoke

 

I soaked the shrimp in some evoo with rub mixed in wrapped them on some sausage and put a little rub on the sausage/shrimp 45 minutes later I ate a bunch of them :sausage: 


Edited by Tom 178 - 8/3/14 at 9:07am
post #2 of 9

Tom looks good thanks for not wrapping the Pig on the Beach in Bacon, or you would owe me a new keyboard Drowl OMG show the finished

Richie

post #3 of 9
Thread Starter 

My butt is staying at 154* waiting for 165 to cover with foil.

post #4 of 9
Thread Starter 

Butt is at 160* getting close to foil.

 

Yard bird is done.

 

 

This was my first spatchcock chicken and I like that it smoked well. I put some grapeseed oil on it then some rub and that is all.


Edited by Tom 178 - 8/3/14 at 9:40am
post #5 of 9
Thread Starter 

The butt is covered with foil but still only at 185* IT.

post #6 of 9

Patience!!!!  :yahoo:  You are almost there.  Can't wait to see the finished butt.

post #7 of 9
Quote:
Originally Posted by Tom 178 View Post

The butt is covered with foil but still only at 185* IT.
looks good! I just did one other day and patience is a true virtue! What method cooking?
post #8 of 9

Nice looking stuff. Man, is shrimp hard to smoke or what? Did the grease from the sausage help 'em stay moist?

 

Great looking spread so far.

post #9 of 9
Thread Starter 

The shrimp smokes pretty easy. I let them soak in evoo with some rub mixed in and then they were on for about 45 minutes. I was going to take them out at about 30 minutes but they were still good at 45 minutes.

 

The butt got done at about 12 and 1/2 hours IT was 205*

 

 

 

This was my best Boston butt yet. I had it in a foil pan the whole time. I had the 6" AMNPT with hickory pellets filled twice and had a few chunks of hickory in the bottom of the MES. I put some apple in the MES chip try. When the Maverick said 165* IT I covered the pan with foil. It took awhile to get to 205* IT. I did put about 1/4 cup of apple cider in the pan before covering it. The pan had a bunch of juice from the butt already in there. I took it out of the pan and double wrapped it in foil and some towels and put it in a cooler for 1 1/2 hours to rest. When I took it out of the cooler it was still too hot to pull so I broke it up along the natural hunks of meat and let it cool some before pulling and adding a finishing sauce. The sauce was the juice from the pan with the fat scraped off ( put the juice in the freezer while the butt was in the cooler and scraped the fat from the top) with 

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

I used 1/2 cup apple cider vinegar and 1/2 cup apple cider instead of 1 cup of cider vinegar because my wife is not a big vinegar fan. I'm glad it was mixed with the pan juice because it still had a pretty good vinegar taste. I liked it and hope the wife will.

 


Edited by Tom 178 - 8/3/14 at 9:35am
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