***BBQ Redux Redux thread - All outdoor cooking except whole hog***

That pinky toe looks like it has had a bit of a rough life.

 

Looks good
What d ya rub em with?

 

Salt pepper paprika garlic onion chili no binder. 3-2-1 hit it with very little sauce at the end. Making Memphis lately, turn out money every time.

 

Looks great.

 

I enjoy butt stuff.

1. No mustard for me.
2. Sitting out for an hour is a little more than I’m comfortable with for pork. 30min sounds right while the coals are settling in.
3. I have a kamado style cooker, so I do fat side down.
4. No wrap during the cook, just butcher paper once it’s time to rest in the cooler.
5. I have recently started collecting drippings and making a finishing sauce to apply after pulling (drippings, cider vinegar, red pepper flakes, and cayenne... delicious.)
6. Drink beers, do yardwork, and watch football... those are critical to imparting the requisite flavor into an otherwise bland cut of pig.

 

I’m not sure fat side down in an egg is necessary

 

I’m not sure it makes a damn bit of difference with a pork shoulder to begin with.

Less so if you have a heat shield/deflector thing.

 

Yeah if you have a plate setter and set it correctly, you are good.

 

I don’t think it matters a ton, but I always default to post oak (thank you Aaron Franklin.)

Most people prefer fruit woods for pork, especially apple.

 

I recommend buying like 7 types of wood and experimenting. I like it all, wife really only likes the lighter stuff so 9/10 times it's apple for me.

 

I have yet to try post oak, I usually use some type of fruit/nut wood because I get it free. Really fond of pecan for a lot of things.

 

Some people think it's heavy,but I like hickory.

 

I like heavy woods for beef, like hickory or mesquite
Lighter fruit woods for chicken and pork

Oak is a good general purpose wood, and most readily available here in central Texas

 

For pork, it doesn’t get any better than peach.

 

I need to visit some of the peach orchards nearby and ask about their tree trimmings
I dont think I've ever even seen peach wood for sale, but I'd like to try it

 

Not an issue with that large of a piece of meat. It's still gonna cold as heck after an hour.

 

Yes, catch those drippings.

 

Looks tasty.

 

I'm late but what the hell

Mustard on the butt followed by a spicy brown sugar base rub
Season the day before, put on the smoker cold.
No wrap until the cooler
Hickory wood >>>>

 

a.tramp made some more fantastic food as usual. Picture quality sucks because I was a few beers deep and wanted to eat, but needed to document the meal. Charcuterie board to start, then smoked pork pozole roja, seafood paella, and smoked beef loin with chimichurri sauce.

Cuckbo Fisher, devine, and blind dog were also there, and party favors were passed out.

 

I don’t know what I’m sorry for but I am

 

many people felt sexually harassed imo

 

Can't he just come back with a different username and only post ITT?

 

Who?

 

Just saw a woman return a 5 year old, beat to hell Louisiana kamado at Costco. This is up there with returning Christmas trees imo.

 

I simply went to sleep like a responsible adult

 

Lmao

 

It was sad to me that you stayed up later poisoning your body with an excessive amount of alcohol

 

Boneless pork shoulder, plowboys, apple wood on at 7am.

I swear that’s not a giant cow heart.

 

Pretty sure it’s a cow heart!

 

Made smoked chicken pozole yesterday by taking ideas from these recipes and going from there: https://www.atbbq.com/thesauce/recipes-posole-verde/ and https://dadwithapan.com/smoked-chicken-pozole-verde/

Had a lot going on, so I didn't get pictures, but it was pretty good and I imagine it will be better today. Made me miss a.tramp 's contributions to the thread, because I got the idea from his posts ITT

 

You forgot to mention a.tramp made delicious jambalaya as well

 

No, I didn't.

 

Into the cooler you go, sweet thing.

 

Tri tip

 

reverse seared a couple monster tri tips yesterday too

 

I’m doing this tomorrow. Did you treat it just like a thicc steak?

 

How long does it take to cook something like that?

 

Think it ended up around 8hrs on the heat. Rested in the cooler for about 3.

Shredded with finishing sauce (I freelanced a bit and tossed in some rye bourbon to deglaze the drippings pan... bouje as fuck.)

 

reverse sear is the way to go.

 

yeah i take it off around 110° and then rest while i get the kamado up around 500° (10 minutes or so)

with those two i seared one over the flame and one in a cast iron with avo oil, garlic and butter