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Discussion in 'Pork' started by bearcarver, Jul 1, 2013.
Dang nab it bear you are killin me ..... Thems there look mighty scrumptious - nicely done
Thank You Much, Driedstick!!!
Looks great, Thanks for the post. I've always stayed away from CSR's till now. Haven't been on the boards in a while so I'm wishing you the best and speedy now.
i think you are correct sir as far as the cut. and for the individual PP, some dont always want pulled pork, some would rather slice in the house. i can do either way really. all delicious.
Great looking , as usual...
I enjoy CSR's to , and hate to see them also going sky high...
C U L8R
Thank You Too, Stan !!!
Bear those CSR's look great and of course excellant step by step. On CSR's are we looking for a internal temp or just time. ThanksCraig
There are different ways of doing them.
I like to do them like Baby Backs, but watch they don't get dry.
Only temp to watch would be to get them over 145*, but that would happen early.
When you wrap them at the 2 hour mark like Baby Backs, do you wrap them individually or a few together. Or would it be best to put them in a aluminum pan all together and then just cover the pan. Sorry for the questions, just want to screw them up. ThanksSS
All of them, if they fit, In a foil pan, pour the foil mix over them, and then cover with foil.
Ask all the questions you want !!!
Thanks Jersey Hunter!!!
Only thing wrong with CSRs is you have to be careful you don't keep them in too long & dry them out.
Thanks Bear, that is what I was thinking. I think I will have the wife pick some up tomorrow and give it a try. Man that looks good. Oh did you wrap the whole pan as that is what it looks like in the picture or just cover the top with foil. ThanksSS
I wrap the pan & all----I have trouble keeping it sealed just covering the top.
Wish somebody would tell me how to do that, if it can be done.
Grat smoke John. I don't do country style near enough. These look awesome. B
Thank You, BD !!!
Those look really good. Mind me asking what the mustard does? I have some in the fridge with just rub that I plan on cooking for supper tonight.
Mustard is simply a binder for the rub... you never end up tasting it. I'll use mustard usually on my CSR's, ribs, and sometimes my butts.
Mustard is one of the things I use to help the Rub stick to the meat. I use Worcestershire (Thick) on Beef all the time. Then I use Mustard on Pork. On Chicken I'll sometimes use Mustard, and sometimes EVOO.
I'm gonna try these using your times and everything except the pineapple juice, Bear. If you remember, I did a pork butt following your step by step and basked in the credit. Had it not turned out, you would have had to shoulder the blame.:biggrin:
How easy can it get? An MES30, Bear's efforts posting the "how to's" and Fred takin' the credit and adulation. :yahoo:
Thanks Bear...we'll let ya know how they turn out.
Here's some nice bone in CSRs ready for the smoker. We use Bad Byrons Butt Rub, as it has less sweet, more kick flavor that we like.
Here they are after a 2 hour smoke, juiced up with an applejuice and bbq sauce mix, ready to meet their Waterloo.
And below is the finished product. Bear, I followed your times and didn't do any checking until the crutch time was up, and these babys came out fork tender good.
Thanks for the post.
I haven't been here in awhile. I glad to see you back and posting Bearcarver. This looks delicious.