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We Be 'Mokin...With Q View..

post #1 of 11
Thread Starter 

Ok, Lets see if I can do this...... IMG_4473.JPG 1,518k .JPG file  Unwrapped in am after I get home from the night shift... IMG_4475.JPG 3,008k .JPG file  On the 'Moker, WSM 18, loaded up with Kingsford and Hickory chunks... IMG_4478.JPG 2,395k .JPG file  Ok, lets see if this works... Kevin

post #2 of 11
Thread Starter 

Nope, anybody tell me how to get pics up ? Please. Are you able to see the links? I'd rather the pics just come up than everyone have to link to it... Kevin

post #3 of 11

Untill you have more post the moderators have to look at your pics before they show up. That is to keep the spammers from throwing up a bunch of crap. They will appear.

Happy smoken.

David

post #4 of 11

Looks good so far. Keep the pics coming. Tell us more about how you are doing the butts.

Happy smoken.

David

post #5 of 11

I don't remember if it takes 15 or 25 post to get off of the must be approved list.

Happy smoken.

David

post #6 of 11
Thread Starter 

Ok, Here they come.... IMG_4480.JPG 2,078k .JPG file  Ok, Got 2 pack from Sam's, 19.8 lbs total. They didn't have 2 the same size, so one is like 11lbs and the other 9, Rubbed with garlic powder, onion powder, Lawry's salt, paprika, cayenne pepper, celery salt, black pepper, cumin, Mexene Chili Powder. Injected with a little apple juice, and Bragg's apple cider vinegar, salt and sugar. Kinda of followed Harry Soo's recipe... a little. Not very good at following recipies. Put on WSM 18 at 0815 and kept temp at 250 for 5-6 hrs until 165 temp reached. Using Maverick 733. Nice machine, a little too complicated. I just wanted to know the temps, don't need no advice. No water in bowl. Little butt was on lower grill and was ten degrees hotter Internally than big butt on top grill, so, when I wrapped little butt, I put it on top grill with big butt IMG_4484.JPG 2,412k .JPG file . They then evened out pretty quickly. IMG_4487.JPG 2,358k .JPG file Fell apart like butter, after 10 hrs on smoker. Temps a little harder for me to regulate after wrapping. Up till wrapping, no problem, after wrapping, 230 -280, best I could do. Might be micro managing...Doesn't seem to have hurt them at all. Cook a little quicker, Nice color on inside, I think. Kevin

post #7 of 11
Thread Starter 

Shredded, Pulled, Sweet! IMG_4488.JPG 2,835k .JPG file  Pulled apart with 2 forks, soft, moist. Drained the juices and put in fridge for fat to solidify and will add juices in am. That's the big butt. this is the little butt... IMG_4490.JPG 3,041k .JPG file IMG_4491.JPG 2,445k .JPG file Real happy with the color inside. Tell the truth, I haven't even tasted it yet! I'm not worried though. Never met a pork I didn't like. Gonna take these to work tomorrow night. Thinking of going and getting a couple more and letting them run over night tonight. I feel an addiction coming on.... Thanks for all the help I have received from this site. I've been letting people know about the site at work. Lot of "closet smokers" around! Lol! Kevin

post #8 of 11
Thread Starter 

IMG_4493.JPG 1,675k .JPG file  Juices in am. Don't know who here taught me that, but , Thanks! I'll try some later today. Kevin

post #9 of 11

Nice job  looks tasty

 

Gary

post #10 of 11
Thread Starter 

Hey Guys, You know what I need? A good cole slaw recipe! Anybody got one they are proud of? On my way to Sam's to get a couple of butts. Just one more butt and I'll be ok..... just one more, maybe two.... Then I'll quit.... Lol! Kevin

post #11 of 11

Nicely done!

Happy smoken.

David

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