What's For Dinner?

[Jackalope]

What temp are you going to? What kind of rubs did you use? What temp are you smoking at? What wood are you using?

Smoker at 235 until they reach 203, I'll wrap them once they come out of the stall and climb past 160.

Rub is 1/1 pepper and kosher salt, with paprika, onion powder, garlic powder and some Cavenders no salt Greek seasoning.

Wood is about a 70/30 blend of hickory and cherry give or take.

Water pan has 90% water some apple cider vinegar, a dash of soy sauce and two pears cut up that were in the kitchen that were over ripe.

 

[Dustinb80]

Sounds good. Update with pictures if you can.

 

[Buckmaster]

Got the day off Joe? Looks good.

 

[Jackalope]

1.5 hours in. Sprayed them with a 60/40 mix of water and apple cider vinegar. Added some lump charcoal to the smoker box to impart some charcoal favor as it's a gas smoker. This raised the temp to 250 but I got it back down.

 

[Dustinb80]

Did you have much fat to trim off?

 

[Jackalope]

Did you have much fat to trim off?

Big mound of trimmed fat on a medium paper plate. Bought the boneless butts from GFS for $1.29 per lb, paid something like $23 for almost 19 lbs.

 

[Dustinb80]

Good shit man. Enjoy.

 

[Dustinb80]

On my last 2 pork butts I trimmed as much fat off as I could, knowing there was still some on the inside. I got a much better bark than I had been previously.

 

[finelyshedded]

Y’all cookin up some great grub lately! Someone should send PETA this link.

 

[Jackalope]

Pulled them at 2:30 when they hit 160. Wrapped them tightly in foil and finished to 203 in the oven set at 260. Finished at 4:45 and let them rest for an hour.

 

[Jackalope]

On my last 2 pork butts I trimmed as much fat off as I could, knowing there was still some on the inside. I got a much better bark than I had been previously.

I leave about 1/4 inch of fat cap. When they're done I trim off the fat cap, flip it over, and slide the fat off the back of the bark and put the bark in the pile to spread.

 

[MoonLab]

Pulled them at 2:30 when they hit 160. Wrapped them tightly in foil and finished to 203 in the oven set at 160. Finished at 4:45 and let them rest for an hour.

View attachment 74894View attachment 74895View attachment 74897

nice I'm heading that way

 

[Matt]

Looks good Joe. That smoker looks like it needs some more seasoning time!

 

[OhioWhiteTails]

Nothing fancy again tonight. BUT, it is taco Tuesday!

 

[Jackalope]

Looks good Joe. That smoker looks like it needs some more seasoning time!

Maiden voyage. Just put it together the day before yesterday and ran it for an hour to burn off any manufacturing nasties. Got it for a $100 from the local Bargain Hunt junk store. It was an unused Amazon return likely due to the dent on the top of the door. For $200 in savings a dent don't bother me any.

 

[Matt]

Maiden voyage. Just put it together the day before yesterday and ran it for an hour to burn off any manufacturing nasties. Got it for a $100 from the local Bargain Hunt junk store. It was an unused Amazon return likely due to the dent on the top of the door. For $200 in savings a dent don't bother me any.

Hell of a buy.

 

[Matt]

Tried the corned venison recipe from Hank Shaw's "Buck, Buck, Moose" cookbook. Turned out damn good! It was about a 2.5 lb roast, sat it in the brine for 3 days before throwing it in the pressure cooker for 90 minutes with beef broth, onion, garlic, and a few spices. Finished the cabbage and taters in about 10 minutes after removing the roast. Sorry for the shit picture. I ate too fast.

 

[triple_duece]

We had pork chops. Well Boston butts were on sale. Told the wife to get a couple but.... told her to have the butcher slice them into steaks. Just got done eating one off the grill, IMO much better than pulled pork.

 

[giles]

Had me some fresh tuna steaks Friday night with some sort of sauce (looks like shit but tasted good), mom also whipped up some cheap yellow rice and added a bunch of crap to it. I freaking hate olives, but this wasn’t bad. It had been a couple of years since I had tuna steaks!

 

[Bowkills]

God bless the bluegill!!!