Pork shoulders, Brisket, Burnt ends, and a fattie oh my

fourthwind · Jul 25, 2010

Decided to load the new toy today, and test the limits per say. I rubbed and rested TWO 9 pound pork shoulders, and a 14 pound packer split. Smoking them in the Klose offset at about 230° with Hickory and Pecan. The fattie was a early morning addition after getting on here and looking at fattie posts. You can see the results of the fatty here. When the point got to 165°, I cut it up and threw some rub on them, and put them back in. A few coatings of sauce on those ends and it's going to be serious man candy! It's going to be one hell of a meat lovers dinner tonight!

Here we are at about the half way point in the smoke. I'll update pics tonight when I pull the meat out of the smoker.

pineywoods · Jul 25, 2010

Its looking good so far!!

meateater · Jul 25, 2010

Great way to break in that bad boy.

deannc · Jul 25, 2010

What time should we be there?? lol Sounds like some great smokin going on there!

bmudd14474 · Jul 25, 2010

Jealous. Looks great

fourthwind · Jul 25, 2010

Here are the Burnt ends. Delicious and gone as soon as I presented them!

Here is the Brisket sliced. Definately an award winner!

Pork shoulders are just over 190°. Another hour for the next tasty treats!

marcus · Jul 25, 2010

looks good making me hungry, and I ate no less than 3 lbs of pulled pork tonight already

. After seeing that brisket I believe that will be my next mountain to climb looks awesome.

mballi3011 · Jul 25, 2010

Man oh Man that looks like some fine looking and I'm sure tasting Q there 4thwind. Now I'm sure that there will be alot more where that came from soon too.

fourthwind · Jul 25, 2010

OK so here is the last of it.. I am pretty wooped.. been up since 0430 this morning. Pulled pork came out great.. Juicy, and full of flavor. It's going to make for some great meals. What a day!

Keep it thin and blue!

bmudd14474 · Jul 25, 2010

Man everything looks great. Was it a night and day difference from your other smokers?

fourthwind · Jul 26, 2010

bmudd14474 said:
Man everything looks great. Was it a night and day difference from your other smokers?

Oh yeah.. Everything from temp control to flavors. Their is no doubt that the temp in which the wood and coal is burning makes a huge difference in flavors. I have run everything from bullet style to SNP style smokers in the backyard, and there is no doubt the heavy thickness of this smoker allows for a good clean burn of the fuels without having to choke it down to reduce the smoke chamber temperatures. The design of the charcoal basket it simply awesome as well. I get about 4 hours of constant temps with the initial basket, and about 3 for each time I reload. I used about 30 pounds of Royal Oak Chef Select coals (which I REALLY like) and about a 1/4 of a cubic foot of wood chunks for 14 hours of smoke time. I finally have a smoker that gives me competition grade smoke at home. I can work and tweak my recipes / methods here at home without feeding my buddies trailer smoker.

bayouchilehead · Jul 26, 2010

That's a major Drool factor you have going on Fourthwind!! That Klose seems to be turning out some good Grub!!

johnnybigsmoke · Jul 26, 2010

That is some fantastic looking meat!!! And that man candy... oh boy... I cant believe that made it to the table... You are a kind and generous soul to share that!!! You also got a beautiful smoke ring on the brisket...

It's amazing what a difference the a good quality smoker can make!!! Kudos on a fantastic smoke!!!

meatinc · Jul 26, 2010

Way to rock that Klose! It all looks great!

fourthwind · Jul 26, 2010

JohnnyBigSmoke said:
That is some fantastic looking meat!!! And that man candy... oh boy... I cant believe that made it to the table... You are a kind and generous soul to share that!!! You also got a beautiful smoke ring on the brisket...

It's amazing what a difference the a good quality smoker can make!!! Kudos on a fantastic smoke!!!

LOL The man candy never made it to the table. I put the pan on the stove, and the crowd surrounded it and consumed it in a matter of minutes. My neighbors bought that Brisket for me to smoke. I have a deal with all of them addicted to my Q that if they supply the meat, that I will smoke it with the understanding that I am tweaking recipes and methods to practice for comps. That and I get some of the product too. They always agree. Hell of a deal don't you think?

johnnybigsmoke · Jul 27, 2010

Fourthwind said:
LOL The man candy never made it to the table. I put the pan on the stove, and the crowd surrounded it and consumed it in a matter of minutes. My neighbors bought that Brisket for me to smoke. I have a deal with all of them addicted to my Q that if they supply the meat, that I will smoke it with the understanding that I am tweaking recipes and methods to practice for comps. That and I get some of the product too. They always agree. Hell of a deal don't you think?

Hell of a deal??? That is the deal of the century!!! Any houses for sale in your neighborhood???

Isn't that always the case with that sweet, sweet candy??? I don't think I've ever plated it!!! It always seems to be consumed in transit...

Have you ever heard of leftover man candy??? There is a damn good reason why!!!

cripplecreek · Jul 27, 2010

Hey fourthwind, you mentioned that you cook w/charcoal and how important your basket design is. Would you mind elaborating on the basket and your process of smoking with charcoal in general (how much to start with...how much to add, etc. By the way, your pics look great..can't wait to start trying to duplicate.

lucc · Jul 27, 2010

Which smoker did you use? You have a link to it?

roklimo · Jul 27, 2010

I could go for some of that brisket about now... Nice job.

fourthwind · Jul 28, 2010

cripplecreek said:
Hey fourthwind, you mentioned that you cook w/charcoal and how important your basket design is. Would you mind elaborating on the basket and your process of smoking with charcoal in general (how much to start with...how much to add, etc. By the way, your pics look great..can't wait to start trying to duplicate.

The basket is the stock basket made by Klose manufacturing. www.bbqpits.com They are meant to fit the 20 or 24 inch firebox's. Cost 125 plus shipping. I put a 4 inch log at one end, and fill the rest about 1/3 full for 230° smoker and half full for 260°+ smokes. I then remove the log, and pour in a 3/4 full chimney of lit coals into the void. I soak large chunks of the wood I am using, and add a couple to the burning area of the coals every 30 minutes or so. If you try adding them along the snake, they just dry out and start burning ahead of the coals. You only need to add the wood until the meat hits 140 internal anyhow. When the coals have burned all the way to one end, I use a little hand garden shovel, and rake all the hot coals into a pile on one end, and add a bucket of coals to fill the void going the other way. Basicaly I just reverse the burn path. Just remember what works for me with my pit, my coal choice, and at my altitude (5600 feet), works for me. You will need to experiment to see what works for you and your smoker. Here is a pic of the basket design.

LUCC said:
Which smoker did you use? You have a link to it?

It's a Klose 20 by 36 backyard pipe smoker with a 1/2 inch firebox. here is the link Klose Pits

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