rshacklefordiv Posted May 15, 2014 Share Posted May 15, 2014 Looks great. I just got a smoker in February, and I love it. Link to comment Share on other sites More sharing options...
Skyfall Posted May 15, 2014 Share Posted May 15, 2014 I use 70% Pecan and 30% Mesquite for Pork, I usually use a 50/50 mix of Pecan and Post Oak for Beef. Link to comment Share on other sites More sharing options...
Trimming Posted May 26, 2014 Share Posted May 26, 2014 Looks fantastic. Link to comment Share on other sites More sharing options...
LivetoCook Posted June 13, 2014 Share Posted June 13, 2014 Recipes and procedures...P.L.E.A.S.E Link to comment Share on other sites More sharing options...
MrGTO Posted July 16, 2014 Share Posted July 16, 2014 I love to smoke! Just did 42 lbs if pork butts for nurses week. I have a Weber Smokey Mtn. I can smoke 4 butts @ a time. I am a purest I use salt & pepper, maybe garlic powder if I'm feeling frisky. My procedure is Rub pork w EVOO Rub w whatever u like as far a spices Throw it on smoker @ 225 w pear, apple or cherry wood from back yard Smoke cigars and drink I start probing @ 190 internal temp I pull when it feels like I'm poking warm butter. Pull wrap w foil then a towel & place in cooler Minimum 1 hr rest if time if guests stomachs permit Sauce on the side of Sweet Baby Rays Link to comment Share on other sites More sharing options...
airtrade Posted July 16, 2014 Share Posted July 16, 2014 I love to smoke! Just did 42 lbs if pork butts for nurses week. I have a Weber Smokey Mtn. I can smoke 4 butts @ a time. I am a purest I use salt & pepper, maybe garlic powder if I'm feeling frisky. My procedure is Rub pork w EVOO Rub w whatever u like as far a spices Throw it on smoker @ 225 w pear, apple or cherry wood from back yard Smoke cigars and drink I start probing @ 190 internal temp I pull when it feels like I'm poking warm butter. Pull wrap w foil then a towel & place in cooler Minimum 1 hr rest if time if guests stomachs permit Sauce on the side of Sweet Baby Rays Sounds perfect, I need to do one this weekend! Link to comment Share on other sites More sharing options...
MrGTO Posted July 16, 2014 Share Posted July 16, 2014 Good luck! Pork is really hard to screw up. Just don't pull it off the smoker too early! Link to comment Share on other sites More sharing options...
SaintLuis Posted July 17, 2014 Share Posted July 17, 2014 I wouldn't rub the pork with oil. Spices are water soluble more than fat soluble, so you'll get better flavor infusion and bark without the oil. Just rinse the shoulder, pat it dry and rub! 1 Link to comment Share on other sites More sharing options...
MrGTO Posted July 18, 2014 Share Posted July 18, 2014 I wouldn't rub the pork with oil. Spices are water soluble more than fat soluble, so you'll get better flavor infusion and bark without the oil. Just rinse the shoulder, pat it dry and rub! Saying spices are more water soluble than oil is incorrect. Some spices are more water soluble than others but not all. It also depends on the application as well. I think pepper is one of those spices that are better used w oil than water. Ultimately whatever you rub a pork butt with, it will be exposed to oil/fat from the butt anyway. I had 2 lbs of pure fat in my drippings tray after my 42lb pork butt marathon. Link to comment Share on other sites More sharing options...
forgop Posted July 21, 2014 Share Posted July 21, 2014 My recommendation is the Chris Lilly World Championship BBQ recipe. Best ever. Link to comment Share on other sites More sharing options...
napbo00 Posted February 26, 2015 Share Posted February 26, 2015 so good now i want to do this myself Link to comment Share on other sites More sharing options...
Mordenstein Posted March 5, 2015 Share Posted March 5, 2015 I'm also a BBQ smoker, running a 22" Weber Smokey Mountain. For pulled pork, I use Big Bob Gipson's pork shoulder recipe. Injection + rub. I've been using this recipe for years and love it. All my pork smokes happen overnight now. I absolutely love the WSM in this respect. I put the shoulder on around 9pm, and around 7am it is nearly done. Link to comment Share on other sites More sharing options...
Hunter1974 Posted March 26, 2015 Share Posted March 26, 2015 Cooked 2 last weekend myself on my kamado grill nothing like pork on the kamado I used pecan and little Hickory Link to comment Share on other sites More sharing options...
Habana Mike Posted March 27, 2015 Share Posted March 27, 2015 Couple of 8# butts over the weekend.I cover with mustard and then the rub, rest overnight.Smoke ~12 hours at 230 in the Egg with apple and a touch of hickory until they fall apart 2 Link to comment Share on other sites More sharing options...
lostsoulcamero Posted March 27, 2015 Share Posted March 27, 2015 I got a traeger it does the job Link to comment Share on other sites More sharing options...
teamrandr Posted March 29, 2015 Share Posted March 29, 2015 I did 17 butts yesterday. All in a days work lol. Link to comment Share on other sites More sharing options...
Habana Mike Posted March 29, 2015 Share Posted March 29, 2015 I did 17 butts yesterday. All in a days work lol. How big's your smoker?!?!! Pictures or it didn't happen Link to comment Share on other sites More sharing options...
Habana Mike Posted March 30, 2015 Share Posted March 30, 2015 Ignore that ^^^ Saw your pics in the BBQ thread. Awesome!!! 1 Link to comment Share on other sites More sharing options...
raymond5737 Posted March 30, 2015 Share Posted March 30, 2015 I got a traeger it does the job How do you like your Traeger Smoker? Which one did you get? I'm trying to decide between the Traeger and the Egg. I'm thinking about smoking salmon, pork, beef. Can you eat the skin when it is so black? Is that the result that you really want or is there a way to keep the meat from turning black? Love to hear your thoughts. Link to comment Share on other sites More sharing options...
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