Another unit cookout

[smokingunny]

As luck would have it, I got volunteered to smoke 5 more butts for staff vs student paintball event.

image.jpg

• smokingunny
• Oct 4, 2014

I plan on letting them smoke all night, until about 0700 and then rest until 1000 when it's time to eat.

 

[foamheart]

Gunny you're going to spoil 'em!

 

[smokingunny]

Victim of my own success. If they mention I'm cooking, everyone is willing to donate money.

 

[themule69]

It should be good! Keep the pics coming.

Happy smoken.

David

 

[addertooth]

SmokinGunny,

If you want help with anything let me know. I am at Huachuca as well. What kind of rig do you smoke on?

 

[smokingunny]

I use a Chargriller Duo. I need to invest in a bigger smoker. The cook chamber fit all 5 butts, but hardly left any room for airflow.

 

[addertooth]

I have multiple rigs.  Let me know if you have some over-flow items which need smoked for future events. 

 

[smokingunny]

Sweet. I'm currently working on a reverse flow smoker, 24"X48". Just need to find the time and a plasma cutter.

 

[addertooth]

In our neck of the woods, we are force to cook for ourselves; the local BBQ shops are average to horrifically bad. 

 

[foamheart]

 I need to invest in a bigger smoker.

Talk to the old man, tell him supply has a problem! LOL

 

[smokingunny]

If you can even find a BBQ place.

 

[addertooth]

Well, in name, there are two places Locally.  "Down Home BBQ" and "L and A Southern style BBQ" (which is on base).  One of these two (I won't say which), should be closed for improper food storage.  Both of them seriously lack real-smoke flavor.  The more offensive of the two, I am considering running a challenge in the local paper before the next Tucson KCBS competition.  I just want to see if that BBQ restaurant can score above a 3 with impartial judges.  Unfortunately, Due to the constant influx new soldiers, who are attending a military schools here, bad restaurants have a way of limping along for years.  The new guys haven't had a chance to hear the word-of-mouth, and they miss barbeque from back home. 

 

[foamheart]

 
Well, in name, there are two places Locally.  "Down Home BBQ" and "L and A Southern style BBQ" (which is on base).  One of these two (I won't say which), should be closed for improper food storage.  Both of them seriously lack real-smoke flavor.  The more offensive of the two, I am considering running a challenge in the local paper before the next Tucson KCBS competition.  I just want to see if that BBQ restaurant can score above a 3 with impartial judges.  Unfortunately, Due to the constant influx new soldiers, who are attending a military schools here, bad restaurants have a way of limping along for years.  The new guys haven't had a chance to hear the word-of-mouth, and they miss barbeque from back home. 

Sounds like a business opportunity to me.

 

[smokingunny]

I agree. If you need some help with the Tucson KCBS let me know. I have a small network of fellow smokers at the Marine Corps Detachment. Down Home is ok, at least he smokes his food outside. The other place is overpriced for what you get.

 

[addertooth]

I worked in the food service industry as a kid.  I made a promise to myself that I would not re-enter that job market unless I was dying of starvation.

 

[addertooth]

SmokinGunny,

If I do the KCBS show, I would love to enlist your help.  The timeline for Ribs and Chicken always make a major time crunch to do solo.

 

[smokingunny]

Long overdue update. I'm still new to documenting my smokes. The butts were on smoke for 10 hours and as much as I hated to put them in the oven, I had to get some sleep. In they went at 0500 and I pulled them out at 09300. At 1300 when I went to shred them they still too hot for me to handle. This is the result.

image.jpg

• smokingunny
• Oct 4, 2014

 

[themule69]

It looks tasty!

Happy smoken.

David

 

[addertooth]

Looks like a happy ending to me.  I am certain everyone loved them.  Thanks for posting the picture.  My freezer is full of smoked brisket and pulled pork; SWMBO insists we need to reduce the stock before the freezer is further stuffed.  Tonight I made my smoky beef stroganoff, and used up one of the packets of brisket. 

 

[smokingunny]

I had to leave early because I needed rest. But I'm pretty sure there wasn't much left.