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Lip-Smacking Good!

Discussion in 'Pork' started by up in smoke, Aug 19, 2006.

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  1. Aug 19, 2006 #1
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Well, I think I finally blooded my smoker last night…I kicked some butt!


    Here we are at 1:00 am
     
  3. Aug 19, 2006 #2
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Here I am at 4:30 am, we have attained 160°… time for foil
     
  4. Aug 19, 2006 #3
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Pulled her at 7:00 am…200°, toweled and now ve vill spend some time in ze Kooler! unpacked her at 4:30 in the afternoon…still 150° Notice, she broke in half lifting her out of the foil! Talk about tender!
     
  5. Aug 19, 2006 #4
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Pull 2…Eat 1
     
  6. Aug 19, 2006 #5
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Whipped up a little of TJ’s finishing sauce, but already had plenty of juice as you can see, and finally sat down to some bread & butter corn, taters au grautin and some homemade slaw…didn’t even use any sauce!
    I’m like a pig in ? And I gotta say, thanks guys, for all your help! Really!
    Here this is for you, You want a nice cold Penn Pilsner to go with that?
     
  7. Aug 20, 2006 #6
    vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Danbury, Ct.
    Up in Smoke

    Lookin good...too bad I just finished eating...but there is always room for desert...

    Richard
     
  8. Aug 20, 2006 #7
    jaynik

    jaynik Smoking Fanatic

    Arnold, MD
    Very nice. I've got one to do next weekend and only hope I do as well as yours looks!
     
  9. Aug 20, 2006 #8
    meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Northern NY (Adirondacks)
    Excellent!! Good Looking Stuff.

    What, no IC Light? (I lived 75 mile NE of Pittsburgh for 20 years. Then I moved here to the winter capitol of the whole northeast. I miss IC.)

    Best regards,

    Meowey
     
  11. Aug 20, 2006 #9
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Hey Up In Smoke, Nice going.. everything looks good.


    Joe
     
  12. Aug 20, 2006 #10
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    Great looking grub!! I've done one butt, and it didn't look like that. I have a good feeling that number 2 will be closer to perfection with a little inspiration from you!! Thanks for sharing...
     
  13. Aug 20, 2006 #11
    icemn62

    icemn62 Smoking Fanatic OTBS Member

    Long Beach, California
    You know your food must look good when the only comment from this group is about your choice of drink. You make a great looking plate, and I firmly believe that BBQ with out sauce is very fine BBQ. You have the confidence that the meat can be a star on its own.

    For me, no slaw, but an extra pickle would be nice. A cold one would be better.
     
  14. Aug 20, 2006 #12
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    Looks great UiS!

    And I like my pickles cold too, Gary
     
  16. Aug 23, 2006 #13
    vman

    vman Fire Starter

    Orange County, NY
    sweet job!!!! what temp were you smoking at?
     
  17. Aug 23, 2006 #14
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    I was smoking about 230°.
     
  18. Aug 23, 2006 #15
    cazorp

    cazorp Newbie

    Abilene, Texas
    Looks great. Is that a Boston Butt Pork Roast?
     
  19. Aug 23, 2006 #16
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Yep, I’ve heard them called that…to me it’s just a pork butt. They all eat the same :)
     
  20. Aug 24, 2006 #17
    shellbellc

    shellbellc Master of the Pit OTBS Member

    Valley Forge, PA
    Awesome looking!!! Where's your Iron City? I can send some Yuengling out to ya if ya can't get it out there in Pitt! That pork looks awesome. Where did you find a sauce recipe in here? I've seen a couple, but haven't seen the one you referenced. Did you do a finishing sauce?
     
  21. Aug 24, 2006 #18
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Sorry, never cared for Iron, now my bro-in-law! (another story!)
    Actually I was weaned on National Bohemian (I’m originally from Maryland). However, I’ve been known to tip a few black & tans! I just really like Penn Pilsner–it’s from one of those macro breweries here on the North Side.


    That finishing sauce can be found under:
    Smoking Meat (and other things)
    Pork
    Finishing Sauce (for Pulled Pork) by SoFlaQuer
    I found it real tasty-but don’t use the whole batch at once, it could get real vinegary if you used it all!
     
  22. Aug 25, 2006 #19
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Carl, you've done an excellent job. Here I am have Brats (Johnsonville's) and 'kraut for supper :(
     
  23. Sep 3, 2006 #20
    swalker

    swalker Meat Mopper

    NW Arkansas
    What no baked beans? :D It looks delicious. Thanks for posting...
    I am not much of a cole slaw guy...My wife loves it...I have my first ever pork butt roast on still. I put it on at 7am this morning. I hope it looks as half as good as yours. I have also mixed up Dutch's receipe for the Wicked Baked Beans and they are in the smoker.. So in a couple hours, I am going to try and pull the pork and start eating. I have also made a batch of the finishing sauce to try...Keep up the good work and keep posting...It helps us that are still learning the techniques....

    Thanks again,
    Steve
     
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