Labor Day Smoke

Discussion in 'Pork' started by nmayeux, Sep 2, 2006.

  1. nmayeux

    nmayeux Meat Mopper OTBS Member

    I had planned to smoke 5 racks of BBs, each prepped differently to fine tune my comp turn-ins. However, when my friends, family, and neighbors found out I was smoking, they asked me to smoke a few butts. These few butts turned into 12 boneless butts!!! So much for experimenting with ribs...

    Below are a few pics with the butts in marinade for 36 hours, my little set up, and the smoker loaded. Also, I am smoking two different kinds of beans, the ones on the left are Dutch's recipe, and the ones on the right are a friend named Kevin's recipe. Notice that they are collecting the butt juices. :)
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Oh yeah Bro, that's what I'm talking about. 8)
     
  3. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Noah...
    When ya got it...ya got it...looks mighty fine...

    Richard
     
  4. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    That rocks, man! Awesome stuff.
     
  5. smokemack

    smokemack Smoking Fanatic OTBS Member

    It all looks great Noah! Good luck, and have a great weekend!
     
  6. woody

    woody Smoke Blower

    Niiiice.
     
  7. gypc

    gypc Meat Mopper OTBS Member

    Mmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!
     
  8. joed617

    joed617 Smoking Fanatic OTBS Member

    Wowie Noah, Umm what do you do in your spare time? :) Looks real good.. never seen somuch nice looking butt in one place :)

    Joe
     
  9. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Way cool, Noah! Absolutely scrumptous lookin'. And don't feel alone! I was gonna chill this weekend and am now putting on a full blown smoke, too!

    Cheers!
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Wow!!!!

    Meowey
     
  11. nmayeux

    nmayeux Meat Mopper OTBS Member

    Ok guys,
    Its done! 12 hours, including cooler time, and another 2 pulling, packaging, and clean up. I think its time for a nap... Also, went through the better part of a bottle of Jim Beam. How are your cooks going?

    BTW, both sets of beans came out great! I think I like Dutch's recipe, as it required a lot less work with pretty much the same taste. The only change is that next time I'm not going to saute the bacon, and I'll add a cup or so of pulled pork. I could call it Dutch's wicked pork & beans!
     
  12. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Mine starts at 0400 hrs Sunday morning and will not stop till the last camper leaves Monday about noon. And since I have made arrangements for folks to camp on my acreage it looks like I will be doing another breakfast on Monday AM! But I really enjoy it that way! Nobody leaves with a "load" on.

    So mch for planning a kick back get together!

    Cheers!
     
  13. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I spent all morning running all over town buying ribs here, loins there and then came home and boiled some shrimp to go with some beef tenderloin filets for dinner tonight. I will start actually cooking for labor day tomorrow.
     
  14. nmayeux

    nmayeux Meat Mopper OTBS Member

    CS,
    How did them shrimp filets come out? And what time are you going to start your smoke?
     
  15. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    The "shrimp filets" rocked 8)

    I started my loins at 10:00 AM this morning. Temp is up to 135 and I'm going to foil at 165 and take them all the way to 195 so they will be extremely tender. I'll get pics when I spray them next time. I'm going to do my baby backs, chicken and sausage early AM tomorrow. Also all the side's will go in tomorrow.
     
  16. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hate to double post, but here is the loin at 3 hours, I just foiled it a moment ago, it has been 4 hours and is now at 165. It was at 158 in this pic

    [​IMG]

    This is just a straight cajun smoked pork loin, nothing on it but Tony's seasoning and apple juice for a mop.
     
  17. cheech

    cheech Master of the Pit OTBS Member

    Noah you da man.

    These look great
     
  18. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    OK guys here is the loin. I smoked it with cherry and pecan until 165 and then foiled and took it to 195. Only took 6 hours and I let it sit and the temp rose to 200 as it rested. It is fall apart tender and I have it out of the juice and letting it rest in another container. I reserved the juice and I will decide what to do with it tomorrow. 8) Nice problem to have. :D

    Here are the loins

    [​IMG]

    Here are some slices (or chunks) 8)

    [​IMG]

    Ok, Loin down and ribs, chicken and sausage plus all the sides to go in the early morning hours. \

    See you guys at sunup :D
     
  19. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Rodger, some day, m'man, I am gonna make it to your back yard whether it be on two wheels, four wheels, or a wheel chair. That is class "A" food porm!
    Thank you for sharing. Can't wait for tomorrow!
    Cheers!
     
  20. nmayeux

    nmayeux Meat Mopper OTBS Member

    CS, looks like you are having one heck of a cook today! Wish I was there...
     

Share This Page