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The BIG December cook!

bobank03

Smoking Fanatic
946
33
Joined Jun 17, 2013
Hi all! I have some time off this week and decided to do some smoking. I started off last night to smoke a couple of meatloafs and they came out super. I have had to make some mods to my setup due to the cold temps. (20 to 32 degrees). I am using my Grill Zone Grill and only using the center burner on low and the left burner slightly higher. 



I have a smoke can and a pan with wood chips in it for smoke. I have used this method before and it works really well in cold temps. 


Here is the meatloaf doing it's thing.


Hot off the grill after being smoked for about 3 hours at about 200 degrees. 


Plated and ready to go with a little pile of taters, some gravy and some veggies to balance out the meal! 

I am doing a pulled pork this morning. The 3# pork butt hit the grill at about 830am and is currently at 140. I have the heat a bit higher today at about 280-300.

I am going to follow cliffcarter on this cook and go a bit higher temps with no wrap. http://www.smokingmeatforums.com/t/152452/this-will-be-my-first-time-smoking-pork-butt  


This pic is at about 135 degrees IT and the smoker/ grill at about 280. I have an aluminum pan under to catch the drippings. 

The rub is basic; salt, pepper, cajun seasoning, cumin, brown sugar, garlic powder and a little chili powder. I forgot to take a pic of it rubbed up.

The rest of the cook includes 2 fatties; JD Hot sausage, cheese and jalapenos for one and I haven't decided on the other, though I have some monterey jack cheese and other fixings, but I haven't decided yet. 

The pulled pork will go to sandwiches, some goes into the bean soup pot and some into smoked mac and cheese which I am making tomorrow. 

That should stock me up till January. My wife likes PP but she doesn't like smoked food, though I'm trying to win her over! 

More q-view as I go. Smoked mac and cheese with PP stirred in is outstanding, if you haven't ever tried it! 

PS. I'm not using my ECB because of all of the ice and snow. I have to go up and down a hill where the smoker is located and it is covered with about 2 inches of ice. I will be able to use it again later in the season when either the ice melts or we get some good snow cover. 
 
Last edited:

bobank03

Smoking Fanatic
946
33
Joined Jun 17, 2013
The Pork Butt came off around 1pm and is resting. I just broke it apart and put some finishing sauce on it. I forgot to take a pick before I pulled it apart. It isn't completely pulled as I want to let it cool some more. It was still too hot to get my fingers in there


Had a little bit of the bark for a taste test and it is outstanding. Bean soup on the stope and 1/3 of the Butt is going in there.
 

bamofnh

Fire Starter
49
10
Joined Nov 4, 2013
Wow Bob, You're going all out on this time off.  It all looks and sounds great.  I am defiantly going to try the Meatloaf and the Mac&Cheese one day.  The back looked super dark, must of been full of flavor.  Oh you're making me hungry.
 

cliffcarter

Master of the Pit
OTBS Member
Group Lead
2,253
238
Joined Feb 28, 2010
Good looking butt there bobank03,


Pulled pork is a very versatile meat with many uses, my favorite is pulled pork nachos.
 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
Great photos and food fun!!!!!!!!!! Isn't this winter wonderland so beautiful and fun to smoke in??? Cheers!!!!!! - Leah
 

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