No-Foil lean-trimmed Butt in Brinkmann Gourmet w/dry Smoke Chamber: Q-View (FINISHED)

[forluvofsmoke]

Thanks for all this information! Followed it pretty much to a T and....

Good bark - very tasty, and just adds something to the overall effect of the PP

finished1.jpg

• ksmedic
• Mar 17, 2013

And MOIST - Everyone is still raving over this PP!

pulled.jpg

• ksmedic
• Mar 17, 2013

Thanks again for the information!!!

You're most welcome! Great lookin' pulled pork, btw!

I hoped I could entice a few members here to try it and find out what it's all about.

Here's another member's thread on the subject...he was seemed pretty impressed as well:

http://www.smokingmeatforums.com/t/124191/taking-my-pulled-pork-to-a-new-level

Thanks so much for an outstanding article!

I'm going to be trying this tonight - my first over-nighter. Wish me luck!

I'm late to the game, but you obviously didn't need any luck! LOL!!!

This is an awesome article that really takes my understanding of smoking a butt to a new level. I have smoked a lot of butts (both with and without foil) but I learned a lot.

Thanks and the pork looks absolutely great!

Scott

You welcome! Hey, I've smoke a ton of butts and picnics myself, and until I recently stumbled into this method, I wasn't even getting close to the full potential of what my pulled pork could offer. I smoke nearly all my hot-smoked meats with a wet-to-dry smoke chamber now, and I'm always happy with the results.

---

Here's more on the subject which you may likely have missed, with various meats that I've smoked thus far with a wet-to-dry smoke chamber (it's not just for pulled pork):

(second attempt at pulled pork with a butt, modified method with 1st wet-to-dry smoke chamber for better overall smoke reaction, moisture retention and bark)

http://www.smokingmeatforums.com/t/...mmed-butt-wet-dry-smoke-chamber-q-view-method

(no-foil spare ribs in the gourmet charcoal smoker)

http://www.smokingmeatforums.com/t/...-wet-dry-smoke-chamber-humidity-q-view-method

(loin-back ribs [baby backs], Idaho potatoes and beans)

http://www.smokingmeatforums.com/t/127603/16lbs-lbrs-idahoes-beans-dry-smoke-chamber-q-view

(beef top round, sliced)

http://www.smokingmeatforums.com/t/...chamber-cherry-rbp-rub-recipe-q-view-finished

(7-bone whole beef rib [prime rib])

http://www.smokingmeatforums.com/t/...mber-christmas-dinner-a-lil-drool-view-for-ya

(2 pulled beef chucks, no rub, no-foil, with a finishing sauce recipe)

http://www.smokingmeatforums.com/t/...hamber-cherry-balsamic-finishing-sauce-q-view

I think that's all of 'em...anyway, I figured you'd be interested in taking this method further than just pulled pork, and it does have benefits with all of the above.

Enjoy your newly found passion for even better smoked meats, my friends!

Eric

 

[s2k9k]

Thanks for the plug Eric!
Yes I am a true believer of this method, I have done several butts this way and they always come out Awesome!
Here's one I did Saturday, lean trim, no foil, dry chamber in my Mini WSM:

102_1284.JPG

• s2k9k
• Mar 17, 2013

 

[forluvofsmoke]

Thanks for the plug Eric!
Yes I am a true believer of this method, I have done several butts this way and they always come out Awesome!
Here's one I did Saturday, lean trim, no foil, dry chamber in my Mini WSM:

102_1284.JPG

• s2k9k
• Mar 17, 2013

BEAUTIFUL!!! I tracked down that thread...thought you could hide it from me, huh?!?!? I can find just about anything on SMF if I really want to...LOL!!!

Eric