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Fall Fest 2010 Family event

post #1 of 14
Thread Starter 

Take a look at my pork butt process....

 

Wet rub over night. yellow mustard & Honey

 

 

wet rub.jpg

 

Add the dry rub about an hr before putting on the smoker.

 

9 spice.jpg

 

We placed the 4 pork butts on the custom oil tank cooker that my neighbor build out of scraps. He spent $9 to build this.

....lol We built a small fire at the far end and stayed outside all night holding temp between 225 and 275 form 1am until 2pm, long night . This shot was taken at around an internal temp of 165 before pulling the butts to place in foil and put back on until 190 internal. The sausage was for sausage and peppers

 

Fall fest 2010 cooking.jpg

 

We got so busy after the food came off we never got pics of the pork being pulled, we did get the aftermath in the kitchen  I wish I had a cleaning team...

 

 

kitchen.jpg

post #2 of 14

Nice job on the butts with some great looking bark!  We'll forgive you just this once for no money shot!  lol  Great rig for $9!

 

Have you found the sink yet?

post #3 of 14
Thread Starter 

Yes I found the sink....lol

 

I am so pissed I missed the money shot. I do have about 10 lbs in the fridge, I can take a pic of that. I don't think it will look the same.

post #4 of 14

Looks Nice,  Glad you found the sink...

post #5 of 14
Quote:
Originally Posted by SymanSaysBBQ View Post
 I do have about 10 lbs in the fridge, I can take a pic of that. I don't think it will look the same.


    Naaaa...I'm good with what you shared, thank you!  

post #6 of 14



 


 
Quote:
Originally Posted by SymanSaysBBQ View Post

Yes I found the sink....lol

 

I am so pissed I missed the money shot. I do have about 10 lbs in the fridge, I can take a pic of that. I don't think it will look the same.



 

Quote:
Originally Posted by DeanNC View Post




    Naaaa...I'm good with what you shared, thank you!  


 As an old member used to say SPEW ALERT, that there is funny
, now let me clear the bourbon from my computer..............
  

post #7 of 14

Well next time you will get the money shot atleast you gavce some Q-view on you smoke. Now that's got to be the best $ 9.00 smoker that I have seen.

post #8 of 14

Very nice! I love the details on the dry rub, that's awesome. Yea, the part I hate the most is the cleanup afterwards. I try so hard to clean as I go but I always end up with a sink just like yours  I can only imagine what it would look like if I didn't clean as I went. I want one of those industrial kitchens with a big fat drain in the middle of the floor and stainless steel everything. I then could take a hose and just hose down the whole thing. One can dream. Or a maid. I could live with that too.

post #9 of 14

Wow looks like a nice feast! 

post #10 of 14
Thread Starter 

 

Quote:Squirrel
I want one of those industrial kitchens with a big fat drain in the middle of the floor and stainless steel everything.

I worked in the restaurant biz for about 8 years, that was the best part of clean with a gardon hose.

 

 

Quote:mballi3011
Now that's got to be the best $ 9.00 smoker that I have seen.

My neighbor built it out of an old oil tank and other old parts.The $9 was for a new tire. I told him I would give him $18 for it, he can double him money. He passed up my offer lol

post #11 of 14

Syman-I've a question for you-Did you think to apply some rub to the butts after coated the butts with mustard and honey? Some will do that and then wrap them in plastic wrap and overnight them in the fridge. The next day, they will give the butts another dusting of rub while they wait for the smoker to come up to temps. I do the double rub with any meat I smoke but I no longer use a base coat of mustard.

post #12 of 14
Thread Starter 

Ya I thought about that. Adding the rub the night before and then again later. I normally do that but this time I did not wrap then individually. I left them all in that pan so I decided not to add rub this time.

post #13 of 14
Thread Starter 

This is because I missed the money shot. Before storing in the freezer I got a shot of it pulled. Can you see the smoke? I like to pull some of the bark into the meat. I have seen some people removing the bark before pulling.

 

pork1.JPG

post #14 of 14

Why would you remove the bark before pulling? I love the bits of bark in my pulled pork, but that is my opinion. 

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