My telecommuting day turned into quite the little smokeout. I decided to make some pulled pork with a Boston butt I picked up over the weekend. What happened after I started turned into quite the adventure. My focus was on the pork butt, so I missed a few pics along the way. I rabbit-trailed into homemade cole slaw, turky thighs, and some other unexpected things. I threw in some random meat defrosted out of the freezer, tried a different trim (removed the fat cap), discovered some possible issues with my temperature zones from front to back, experienced my first difficult cut of meat (7 pound pork butt took 14 hours), and captured a picture that really illustrates the reason I enjoy this hobby.
The main focus was a 7-pound pork butt. I decided to try my first one without the fat cap. I trimmed and pulled the fat cap, rubbed with Jeff's rub (substituting turbinado sugard for his brown sugar), injected with Dr. Pepper Cherry (which I continued to use as a mist for the bark), and let it run. It took a lot longer than past ones, but that may have been due to the way my drip pan changed the airflow. Additionally, I assembled garlic bombs by peeling and halving cloves of garlic, adding sliced jalapeno, assembling them with toothpicks holding a wrap of sliced chicken tenders (found in my freezer), drizzling over Italian dressing, and covering them in some ground parmesean cheese. I also brined two turkey thighs (also found in the bottom of the freezer) and rubbed them with a standard Montreal chicken rub. Apparently, those turned out well, because my wife inhaled them after a long 10.5 hour day at work. I also took a cole slaw cabbage blend and added a combination of milk, mayo, sugar, onion, lemon juice, rice vinegar, cider vinegar, and pepper. Turned out OK for my first time.
In the future, I think I'm going to start planning my Q-view storyboard ahead of time, so I make sure to get some good pics. However, one of the pics that I captured is easily one of my best, as it was a great sunrise TBS view. Enjoy the pics.
The meat
Locked and loaded
Trimmed, rubbed, chilled overnight, and ready for action
A little Dr. Pepper Cherry for the inside
And on the eighth day, God created TBS, and it was good
Another beautiful summer morning TBS view
Around five hours in...
Closeup at the five hour mark
Ready to assemble garlic bombs
Drizzled with Italian dressing and covered with parmesean cheese
Removed the foil "splash guard" and placed in the smoker
Ready to pull
Another view before pulling
Bear paws!!!
Finished product
Another view
The main focus was a 7-pound pork butt. I decided to try my first one without the fat cap. I trimmed and pulled the fat cap, rubbed with Jeff's rub (substituting turbinado sugard for his brown sugar), injected with Dr. Pepper Cherry (which I continued to use as a mist for the bark), and let it run. It took a lot longer than past ones, but that may have been due to the way my drip pan changed the airflow. Additionally, I assembled garlic bombs by peeling and halving cloves of garlic, adding sliced jalapeno, assembling them with toothpicks holding a wrap of sliced chicken tenders (found in my freezer), drizzling over Italian dressing, and covering them in some ground parmesean cheese. I also brined two turkey thighs (also found in the bottom of the freezer) and rubbed them with a standard Montreal chicken rub. Apparently, those turned out well, because my wife inhaled them after a long 10.5 hour day at work. I also took a cole slaw cabbage blend and added a combination of milk, mayo, sugar, onion, lemon juice, rice vinegar, cider vinegar, and pepper. Turned out OK for my first time.
In the future, I think I'm going to start planning my Q-view storyboard ahead of time, so I make sure to get some good pics. However, one of the pics that I captured is easily one of my best, as it was a great sunrise TBS view. Enjoy the pics.
The meat
Locked and loaded
Trimmed, rubbed, chilled overnight, and ready for action
A little Dr. Pepper Cherry for the inside
And on the eighth day, God created TBS, and it was good
Another beautiful summer morning TBS view
Around five hours in...
Closeup at the five hour mark
Ready to assemble garlic bombs
Drizzled with Italian dressing and covered with parmesean cheese
Removed the foil "splash guard" and placed in the smoker
Ready to pull
Another view before pulling
Bear paws!!!
Finished product
Another view
