Busy weekend!

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hawgheaven

Master of the Pit
Original poster
OTBS Member
May 5, 2007
2,838
16
Due to the high pork content of this post, I'll put it here...
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As I posted earlier, I spent the day Saturday prepping and making sauces. Sunday was the big day... fired up 2 smokers! I have a mini-catering gig this coming weekend, so I spent the weekend getting ready for that, plus made Sunday's supper.

For the mini-catering, I did a combo of a Boston butt and a fresh shoulder for pulled pork. I rubbed them both with Jeff's rub, but this time I didn't slather with mustard. I usually do, but don't ask me why, I just didn't.
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I built a fatty of mega proportions. I sauteed mushrooms, onion, celery, red bell pepper and garlic in some evoo, then sat it aside to cool. I then chopped up some of my wife's wonderful meatloaf that was left over, put it in a bowl, with bread crumbs, an egg, and added the sauteed veggies. I mixed that all up into a nice "stuffing", then rolled it up with some sharp cheese in a 2 lb chub of JD sausage. Rubbed it and peppered it, set it aside.

On the non-pork side, I rubbed a nice beef shoulder roast with Jeff's rub, and blackened it with coarse ground pepper. I love doing these roasts!

Sunday, I fired up the CG and while it was getting up to temp, I seared the beef roast on the Weber. I placed it in a roasting pan, fat side up. When the smoker was up to 250, I put the pork and the beef in mopped the pork and spritzed the beef, closed the lid and commenced Q-ing.

Once I got everthing situated in the CG, I fired up the ECB and put the fatty in there. As I mentioned, the fatty was of mega proportions... in other words, overstuffed. This is the first one I've done that actually split most of the way down the top... oh well.

Anyway, I flipped the beef fat side down after two hours, let it go 1 more hour, added more juice, then foiled it for the duration. I pulled it off the grates at an internal of 195.

The pork took alot longer, both plateaued at different intervals and temps. But, once they reached 165 internal, I foiled them and let them go to an internal of 205.

Here's a few pix of the event... sorry some of them are a bit hosed...

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Wow!! What a meal!! Meatloaf stuffed fatty.......that's got to be soooo good.
Everything looks wonderful....Way to go HawgHeaven.
 
I sliced it... sorry the pic is kinda blurry. It was tender and moist, you didn't need teef to eat that beef!
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Nice pic showing how to do the "Okie-sear" on that pot roast Phil. Great job all around, whatcha going to serve for side dishes?
 
You must have has a ball doing that smoke! Everything looks great, the banquet of my EYES...
 
The sides were baked taters with garlic butter, and a load of fresh home garden beets. Oh, and a martini (or two...)
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