Pork and Beef race to the pulling temp! - view

[guvna]

gonna smoke some meat tomorrow. i got a 6.22 lb. chuckie and a 6.13 lb. butt (bone-in). planning on smoking to 175* then, in to the O%#N for the 205* finish. step right up and place your bets!

-guv







in this last pic you can see the tail end of some skillet cornbread, recipe courtesy of cowgirl... the bread was great!

 

[alx]

You taking betts on welder too.Good luck.

 

[richoso1]

My $$$ is on Chuckie, the bone-in butt will take longer to smoke. I do like your main choice of meats for the holiday, it's all good my friend.

 

[guvna]

i just made up a batch of soflaquers! man that stuff is good... i always give it an extra Tbsp of brown sugar and i add a Tbsp of ketchup for some body. currently the pork is at 107* and the beef is at 104*. check back later for more pics.

 

[mulepackin]

Great post. It always seems like beef cooks to temp faster for me, but never as pull apart tender as I'd like for it to be. This will be a good comparison, since you've removed most of the variables, except for one is on the top and one on the bottom rack. I always figure my heat is different or something. Looking forward to the results.

 

[guvna]

alright, i don't have a final pic, though the meat is still in the frige right now. as it turns out, both of these particular cuts cooked pretty much the same. both cooking up within just a degree or two for the entire smoke. but, when i took the meats off of the smoker it was the beef that hit 205* while the pork was still at 204*. but there were many different variables involved, including the fact that my ET-73 was in the beef and a crappy dual probe "no-name" was in the pork. so, there's really no telling who won this one, but it was still fun for me to bust out the smoker - as it always is. thanks for watching
-guvna

 

[fire it up]

Well in the end all that really matters is...Did it taste good?
If so then the real winner is you!