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Last Smoke ... 2x Pork shoulder and BB's Q/View!

post #1 of 16
Thread Starter 
SO this is classic Montana Weather..
next week is going to be a high of 31 ..
and last week was 65' and
the week before that, 7 inches of snow ..

BUT I was not here then and I'm going to be gone again for a month starting on the Nov 4th.. so my only window was today.. and the expected high in Bozeman is 45' ya hoo this is a far cry of bemoaning the hot 100+ temps of july.. BUT its still going to be a good smoke..

I have on :
2 pork shoulders.. 8.5 and 9Lb. Bone-in
2 Baby Back Ribs...

both covered in the Kool-Aid Rub... lovelery.!!

Pictures to follow..

Heres the line up before getting them undressed.

A little extra tender goes along way!

Mustard rub applied

Cherry KOOL-aid in the HOUSE~!~

And this Morning !! Look at the timer it really was 5:45 and the temps was 35 deg!

My SS with its coat on... after this photo it got another blanket!

More Photos to come as the day progresses!!

thanks for lookin at my cookin'!

post #2 of 16
Looks like you're off to a good start!
post #3 of 16
Good luck with the smoke! I'd love to have some crisp, cool weather like that!
post #4 of 16
Better you then me for sure there Heli. A crisp 35 would put me right back inside in bae looking for another couple of blankets. You are really off to a goos start and keep us up with the Qview for sure.
post #5 of 16
What is Kool Aid Rub? Do you really put cherry Kool Aid on the meat?
post #6 of 16
Thread Starter 


I have to thank meat hunter for the recipe... Yes there is 4 teaspoons in each batch... althought I have made it with 4 table spoons instead ... oops..

My S.O. said earlier ... " are you going to EVER use any other rub?"


Ribs are foiled and Pork is 155' just chillin and slowly getting to temp!

Q/View to follow soon...
post #7 of 16
nice lookin start,

I use some Kool-aid in my rub, and really like what it adds.
post #8 of 16
What flavor does the Kool Aid embark on the meat?
post #9 of 16
Thread Starter 

6hr update..

A little Up-Date... Exactly 6hrs in... But lets start at the begining

Here the Two butts are at the 2hr mark... getting there first spritz..
Forgot the Capt and Apple juice... SO

The Spritz is..
1/2 Cola
3/4 c molasses
1/4c brown sugga
4Tbs rassberry infused vinager
Put in a bowl to mix and fill a 24oz sprayer fill remaining space w/ water..

Baby backs on and the Bark bark is forming

Roughly 5hrs in you can see the meat pulling away from the Bone on the ribs ... yummo!

And the photo I just took after foiling the ribs.. and the Butts are roughly 157' at the moment and the ribs are basting in the spritz ,,, looking very tender for a late lunch or early dinner later.. YUM!

Thanks for lookin at my cookin'

More to come!


post #10 of 16
Hey Heli,

Looking mighty sweet! I have never done the koolaid rub, but I might try it on my next butt or rack of ribs. Good progress, can't wait to see the finals. PDT_Armataz_01_34.gif
post #11 of 16
Looking good... PDT_Armataz_01_34.gif
post #12 of 16
Man that is a nice looking smoke - those ribs look awesome
post #13 of 16

Great looking smoke. Way to get some stuff to load up the freezer with to help get you through the winter!
post #14 of 16
Thread Starter 

This is it... the FINISH!

This is the Finish of the Smoke..
sorry I could not get it done last night ...
had a little wine and cheese party w/ some firends before they go off on Hitch.. and it got a little out of control...
HA it was fun.. and the smells that were coming out of the finishing room were devine..

luckly I had some RIBS to help divert the hungery mouths..

The BUTTS were pulled off the smoker and foiled w/ the Spritz at 165' then put into the"O" as I wanted to save the coal and my mind ..
first one came off at around 8 hrs and the 2nd larger one at about 9 1/2 hrs. A Couple of hours ( the imbibing had started by this time and all I had to do was watch the temp on the Digi) and they came off..

total time on the larger one was 13:30 Hrs from 6:30am -- 8pm... done!

Last shot of the meat in the smoker! CRUSTY!!

Rats Foiled again! if it wasn't for you pesky kids...

The Larger one just about to be Foiled!

RIBS ... good smoke ring BUT the flavor was strong..
mostly becasue of the concentration of the RUB and less quanity
of meat compared to the Butts! this made the Rub Hotter
than how it tasted on the butts! Good but hot!

This morning JUICY!!!... after sitting in the cooler (hot holding)
till the AM. Still warm even though the Cooler is an 1950s coleman... (green Steel)



14 1/2 Pounds of pulled pork looks like this...

16 portion bags... flat ready for the freezer...

More smoke ring and CAN YOU TASTE IT??

this was a good smoke ... very steady ... Wx was cool low 40's on and off clouds no wind or precip all day .. This made my smoke go very very smooth... just chugged along.. during the prep time I was hunting meat and Lump and was surprised to find that wally world did not have any more R.O. Lump... after a bit of quick (already sourced) thinking I made a call to a local resturant and made fast work of procuring a bag of Lazzari Coals.... this was undoubtly the best coal I've used and with large chunks of wood ! little dust and even fast heat... and I mean HOT wow!

40 pounds = 25$
aparently its cheeper in Boise ...

Great smoke!
Great times!

thanks for lookin at my cookin'


post #15 of 16
really nice lookin color on those butts. points.gif
post #16 of 16

Meet so fresh the umbilical chord is still attached icon_rolleyes.gif

Looks great.
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