Originally Posted by gary s
Looks good, bone pulled out clean, be some great pulled pork
LOL... It fell out, I never touched it! I swear! It had stuck to the grate, I had to beat it severly around rge neck and shoulders to get it to release from the grate. It just fell out in pieces. The inside wasperfect but some of the non-fatty outside areas had hardened from the long smoke. Then I jacked the temp up. Thats why I always estimate 24 hours for my butts. I have had one 13 hour butt but I never did figure that one out. Most run 18 to 22.
Originally Posted by Smokin-Q
Foamheart, I couldn't find the bun recipe with Google. Do you happen to have a link to it? Thanx!
#22 of 55, I just happened to delete the oil this time. IMHO the oil or lard makes the bread a little heavier. <Shrugs>
Once you get comfortable with one bread recipe you then bend it to your will to do what you want. Then you start branching out trying to do specialty type breads. It’s like smoking. It’s all one common denominator but you’ll always be twisting it your own way.
Originally Posted by BDSkelly
Nice P/B Kev. The buns are over the top! b
Thank you Brian.
You now know how easy they are, and that small thing mades such a difference. After slicing mine, I butter and toast the so as to not allow too much of the sauce and juice to permeate the bread when the sandwich is built. Butter adds taste and a protective coating. its just win/win. Its like good slaw. Its the accummulation of the whole plate.
Beans usually fit better with BBQ, But I had to do them so baby sis could see how those smoked cured hock were. I bet this week she buys a bag of beans to cook with her hocks. Course she'll use on enow with those Blackeye'd peas for New Years.
They wiped me out today, Baby Sis now has her own shelf where she keeps her go containers...>LOL