What’s on the grill/smoker today? 2021

[drunkfish3]

St Louis ribs

 

[drunkfish3]

 

[tone-ny]

View attachment 52906

A thing of beauty!

 

[CgarDan]

View attachment 52906

I hate long drives but I might just have to make it for dinner at your place

 

[cabaiguan juan]

My first pork butt.

 

[CigarStone]

 

[{tpc}]

Damn that looks awesome!

 

[CigarStone]

 

[{tpc}]

View attachment 53033

Is that lunch or dinner? either way looks amazing

 

[cabaiguan juan]

My first pork butt. View attachment 53025

It turned out okay. I think I’ll do a few things differently next time.

 

[{tpc}]

It turned out okay. I think I’ll do a few things differently next time. View attachment 53039

Did you wrap it?

 

[cabaiguan juan]

Did you wrap it?

I did. I didn’t use apple cider vinegar though and that is one thing I’ll use next time

 

[{tpc}]

I did. I didn’t use apple cider vinegar though and that is one thing I’ll use next time

Personally I don’t like the apple cider vinegar flavor, but I will use apple juice. Sometimes I thin it out with water if I’m low on the apple juice.

 

[smellysell]

I did. I didn’t use apple cider vinegar though and that is one thing I’ll use next time

Personally I don’t like the apple cider vinegar flavor, but I will use apple juice. Sometimes I thin it out with water if I’m low on the apple juice.

I'm assuming to mop it with?

I don't mop or wrap, and it always turns out awesome. Pulled pork is definitely my specialty on the smoker, brisket I haven't mastered yet.

 

[CigarStone]

Is that lunch or dinner? either way looks amazing

It was after our first cigar, and before our second

 

[bfreebern]

It turned out okay. I think I’ll do a few things differently next time. View attachment 53039

How long did you smoke it and at what temp? There is that stall that you just gotta get through and not pull it too early.

 

[cabaiguan juan]

How long did you smoke it and at what temp? There is that stall that you just gotta get through and not pull it too early.

8hrs at 225-275. Stalled at 160 and I wrapped it in foil. Pulled it off when it was 203 and probe tender. It was good and we all enjoyed it, but it was a tad bland, you know what I mean? Maybe more salt on the rub next time. It was definitely juicy though.

 

[bfreebern]

8hrs at 225-275. Stalled at 160 and I wrapped it in foil. Pulled it off when it was 203 and probe tender. It was good and we all enjoyed it, but it was a tad bland, you know what I mean? Maybe more salt on the rub next time. It was definitely juicy though.

Bland? No smoke flavor or no seasoning? It looks good from what I can see, but not much bark or smoke ring. Try a new rub on the next one.

I think foil does a good job, but I really like the pink paper better. Academy sells some, that’s cheaper than other places. They also have a lot of rub, in their grilling section.

 

[TexasTraveler]

@cabaiguan juan pork butt is a bland piece of meat to begin with. There are a few things you can do to help with this. 1) Obviously you don't have to wrap it unless you are trying to get through a stall. Not wrapping will allow more smoke into the meat. 2) You can inject your pork butt with some liquid seasoning, a lot of professionals do this. 3) When pulling your pork butt make sure to mix the bark with the inner meat to help spread the flavor around and you can always add a little bit of your dry rub at that time as well. 4) Serve with a sauce

 

[CigarStone]

This morning after pic isn't so appetizing but it's more about the recipe. @jfields gave me this recipe and it is now known as "crack in a bowl".

It's a dip made with one pound of Jimmy Dean breakfast sausage (browned and drained), one brick of cream cheese, and two cans of Rotel, eat it on tortilla chips. I tweaked it a bit yesterday by smoking the cream cheese rubbed with four peppers and it added a nice kick to the dip! Black pepper, red pepper, cayenne, and paprika.