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This is after about 4 hrs, I sprayed water on the outside to keep it moist. Bought apple juice but didn't really want to add sugar or sweetness, the bark was awesome IMG_20160905_142959397_zpsvv48jf6b.jpg
Everyone agreed that this was the best pulled pork they had ever tasted. I learned a lot and definitely will make this again in the future. And now I have leftovers for days! IMG_20160905_180821563_TOP_zpswvqk2tea.jpg
That's what's recommended. It's about 1.5 hrs per lb, and both of mine were 5 lbs. The bark definitely was a bit too blackened for me, but the flavor was incredible. The issue is getting the internal temp to 195 deg. It stalled around 170-180 and hung there, so I had to keep smoking to get it all the way up to temp.
Like I said it was a learning experience for me, next time I probably will smoke for a bit less time, but yes the meat had plenty of juice and moisture.
^Is 8 hrs the recommended time, or that is your preferred time?
Reason I ask, being very much a noob to 'Smoker life', is if there is a way to cook the pork so that the bark is not quite so dark.
Wondering if that is a cooking preference or if there is another way to avoid that.
Looks good, still maintained alot of moisture, I assume?
You can get less bark by wrapping in foil once the temp hits ~150F-160F. The time is irrelevant. You cook to a temperature, not to a time.
Report from the london broil. Epic fail. Cooked with hickory (WAY too strong) to a nice medium rare at 225F and it was awful in taste. Guessing it was a combination of smoke and marinade that botched it, oh well can't win them all. Would definitely toss in a sear before serving next time though.
^Is 8 hrs the recommended time, or that is your preferred time?
Reason I ask, being very much a noob to 'Smoker life', is if there is a way to cook the pork so that the bark is not quite so dark.
Wondering if that is a cooking preference or if there is another way to avoid that.
Looks good, still maintained alot of moisture, I assume?
Color of the bark really doesn't make a difference. I wouldn't focus on that. The color of Ack's bark is pretty typical. Pork butts may/will stall at ~150F and ~170F. I didn't wrap my first 2 butts, but I'll probably wrap the next one at 150F, stall or no stall.
Here's some pics from Meathead's website. Note the bark, it's pretty dark.
And here's one of my butts (no wrap). The bark is pretty dark, but it was awesome!!:
More as a general practice, I always wrap my ribs to keep them moist, so I think the same should apply to the butts. Some of the bark on the edges was dried out although the meat was still juicy. Plus I'd rather have a bit lighter bark. Like I said, it was a learning experience and I think 8 hrs of direct smoke was just too much
Originally Posted by SamDoe1
What wood do you use for your london broils?
I use oak hardwood lump charcoal as well as mesquite wood chips usually since I marinate in a chimmichurri sauce with a bit of a spice to it, I find that the mesquite gives it a great flavor
More as a general practice, I always wrap my ribs to keep them moist, so I think the same should apply to the butts. Some of the bark on the edges was dried out although the meat was still juicy. Plus I'd rather have a bit lighter bark. Like I said, it was a learning experience and I think 8 hrs of direct smoke was just too much
I use oak hardwood lump charcoal as well as mesquite wood chips usually since I marinate in a chimmichurri sauce with a bit of a spice to it, I find that the mesquite gives it a great flavor
Yeah...I usually only smoke the first half of the cook. After a while, it just can't absorb any more smoke flavor anyway.
I'll give that a try, sounds a lot better. Do you cook at 225 or higher? I marinated in a soy based marinade and it was gross with the hickory.
I had a feeling foil would be the way to go, which still allows the flavour to be absorbed.
Guess the next argument about foil would be which side you put on the outside shiny vs dull side. lol
I need to try pulled pork without the sauce vs with. Not a huge fan of bbq coverered in sauce, so, the pic Ack posted of the pulled product, is exactly how I would enjoy it.
Ribs definately need wrapping in foil, I would agree......still haven't even tried grilling beef ribs, let alone smoking them.
The pulled pork without the sauce is the way to go, my gf and I were eating it straight out of the pan as I was shredding it. I did use a bit of sauce just to kick up the flavor though. Made a sandwich with my homemade pickled banana peppers, pickles, a dash of sauce and some pepper jack cheese. OMFG amazing!
So friday i was browsing on offer up and saw an ad for a Weber Smokey Mountain with a Weber wireless thermometer for $70. Judging by the picture and the price i knew it had to be the 14.5" WSM which I didn't want to get (was hoping to find a 18.5" or 22.5") but for the price I decided to bite the bullet and buy it. Guy bought it used it once and decided charcoal was not for him and decided to sell it and get electric. I haven't used it yet but looking forward to using it and see how much i like it compared to me 40" MES.
I know i was happy! 14.5" is a little on the small size but I can still get a decent amount of meat on there. With two rib racks I can get 4 slabs of ribs which is usually more than plenty for us. I do want to get a 18.5" or 22.5" WSM in the future so I can smoke a nice 14-18 pound turkey but until then I will be enjoying what I have.
I wish my WSM was 18" but I know i will have either a 18" or 22" WSM in the near future because I often smoke meat for guests and stuff and the 14" just won't cut it for that.
Thanks, it was a very simple recipe I found on Epicurus.com with only course salt and pepper rub.
Originally Posted by 97BlackAckCL
I went to Salt Lick a few years ago, and it was unbelievable. If I lived closer to that place I could never diet, it's unreal how good their food is
Amazing barbecue place, IMO the quality has gone up over the years (not sure if it's because of their competition or whatever).
The $25 all you can eat is a bargain considering I got three plates of their great sausage/ribs/brisket.
Never been to Franklin's but my friend in Austin has once, he said their brisket and ribs were outstanding but not worth the wait.
His favorite now is Black's which I thought was also great but I'm partial to Salt Lick.
For those of you doing brisket, what wood are you using for smoke? I'm going to do one this weekend as a trial for a get together we have coming up and need some tips. Probably just going to do the flat since a whole packer won't fit in my smoker...
How did the brisket turn out on the grill? Did it get a good amount of smoke?
Very good even if I did it myself, considering it was my first time .
Nice smoky flavor with some bark on the outside.
Originally Posted by SamDoe1
For those of you doing brisket, what wood are you using for smoke? I'm going to do one this weekend as a trial for a get together we have coming up and need some tips. Probably just going to do the flat since a whole packer won't fit in my smoker...
Thoughts?
I used hickory chucks on top of the heat shield of my gas grill.
This brisket was from Giant Food (local grocery store), so it was nothing special like getting it at a butcher.
It was fairly close trimmed on one side, and ~1/4" fat on the back. The recipe said to leave the fat on, and have it on the top while smoking to allow the juices to permeate the meat.
My only issue was I was never able to get the brisket up to 195-205oF, so I wrapped it in foil and transferred it to a electric oven at 250oF for the last two hours.
Originally Posted by Jakes_tl
I would probably say something like Apple will be good, not too strong yet has good smoke flavor.
I'll try apple next time and also smoke some ribs at the same time.
Smoking is easy once I learned the the technique and peculiarities of using wood chips then chunks on a gas grill.
If you want stronger smoke you can go Hickory or Hickory mixed with a lighter wood. I know a lot of people use hickory for brisket but for some it is too strong because of the longer cooking time. Another good one is Pecan, its milder.
09-06-2016, 09:02 AM
