Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
5--3.30pm.jpg
- nc cue
- Media item
- Comments: 0
- Album: Naked butt (Q-View)
-
4--2.30pm.jpg
- nc cue
- Media item
- Comments: 0
- Album: Naked butt (Q-View)
-
3--1.40pm.jpg
- nc cue
- Media item
- Comments: 0
- Album: Naked butt (Q-View)
-
2--12.30pm.jpg
- nc cue
- Media item
- Comments: 0
- Album: Naked butt (Q-View)
-
What to do with Pulled Pork besides sandwiches?
I do something I call a Cue-ban. Get some good, crusty bread, put a slice of Swiss on the bottom bun, add the chopped pork, drizzle on some Eastern NC-style sauce, put some mustard on top, then add another slice of Swiss*. Then I grill the sucker up so it's nice and golden brown. Doesn't get... -
Naked butt (Q-View)
- nc cue
- Album
- Comments: 0
-
Naked butt (Q-View)
No rub, no nothin'. Shoulder is 9.58 pounds, probably an even 9.5 after trimming. I started my fire with charcoal with a little charcoal, let it burn down, and am going to smoke with a roughly 50/50 hickory/oak blend. Shooting to keep the smoker in the 225-235 range. Will keep ya'll posted! 11:30am -
Picture 1--11.30am.jpg
- nc cue
- Media item
- Comments: 0
- Album: Naked butt (Q-View)
-
Doing two whole chickens this afternoon (Q-view? Of course!)
8:00pm--Right before I took them out of the smoker. Temperature still reads low, but the birds are definitely done. I let it sit for about 30 minutes and then pulled it. It came out AWESOME. Great smoke ring, juicy, tender, and both the rub and glaze did their jobs. My only regret is that I... -
Picture 10.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Picture 9.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Picture 8.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Picture 7.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Doing two whole chickens this afternoon (Q-view? Of course!)
5:35pm--5+ hours in and I'm stalling in the 150-155 area. Frustrating, but at least I seem to have fixed my smoker temp problem--she's holding steady in the 235-250 sweet spot. I anticipate these birds will be done at around 7-7:30, which works out just fine. A little longer than I'd planned... -
Picture 6.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Picture 4.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Doing two whole chickens this afternoon (Q-view? Of course!)
1:30pm--Cracked the lid just a hair to show a friend. On the plus side, I got a good picture out of it. Look at all that gorgeous smoke! On the minus side, this means I'll need to leave the birds on a few minutes longer. Oh, well...worth it. 2:15pm--Added some more hickory chunks. I like the... -
Picture 3.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Picture 2.jpg
- nc cue
- Media item
- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
-
Doing two whole chickens this afternoon (Q-view? Of course!)
12:30pm--Birds on! I brined each of them overnight in a one gallon ziplock with a 1/2 cup of salt and brown sugar in each bag. Took 'em out this morning, patted 'em dry, and rubbed under and on top of the skin with a highly-classified combination of salt, black pepper, garlic powder, cayenne...
