Overproof Posted September 28, 2015 Share Posted September 28, 2015 Yesterday I did a little tribute cook for my mate who I inherited this ceramic cooker from. My 3rd attempt, first on the Primo. The biggest and longest however this time I had a BBQ Guru pit viper which maintained the pit temp for me. Call it cheating but with a 2 year old boy who sucks the energy out of me every minute of the day, sleep is a precious commodity haha Meat: 5.1kg (11.2 lbs) shoulder of pork (bone in). Memphis meathead rubbed over some American mustard the night before then re coated before cook.Cooking Time: Put it down at 10:30pm Saturday and pulled it around 2:30PM yesterday arvo. It stalled for at least 2hrs. Damn near 16 hr cook!! Cooking Method: 2 heat deflector plates, 1 can of dr pepper in the drip trays, pit set to 225f, although I lifted the pit to 240 with a few hrs to go. I pulled the meat at 190f. I could have cooked it for maybe another half hour and let it rest a little longer but people were hungry! Fuel/Smoke: Coal of course! A full pit of it with the larger chunks placed to the bottom plus almost half a box of SAMBA wood chip mix (apple, cherry and mesquite) I need to pick up some wood chunks locally by the bag though, these chips are way overpriced for how much you get and how much you need per cook. Cigar: 07 Bolivar Caronas ExtraDrink: 1 x ***** Whisky, 2 x XXXX Gold tins, 1 x Mount *** Eclipse and Coke. I really enjoyed the Japanese Whisky and IMO eclipse is the best mixer rum for the price. This pic was at about halftime. Edit: Forgot to mention we used this sauce in our sandwiches. I found it locally in the coles supermarket. Not bad. 3 Link to comment Share on other sites More sharing options...
Jeremy Festa Posted September 28, 2015 Share Posted September 28, 2015 Sent from my iPhone Link to comment Share on other sites More sharing options...
tmac77 Posted September 28, 2015 Share Posted September 28, 2015 Well done!!! I love doing a nice pulled pork low and slow. Just wondering what exactly is "American Mustard". I use a Mustard made in Montreal for Schwartz's deli. It is a yellow mustard somewhat similar to a Frenches mustard but a bit more grainy and with a bit of an extra bite and smokiness to it. Link to comment Share on other sites More sharing options...
Overproof Posted September 28, 2015 Author Share Posted September 28, 2015 Well done!!! I love doing a nice pulled pork low and slow. Just wondering what exactly is "American Mustard". I use a Mustard made in Montreal for Schwartz's deli. It is a yellow mustard somewhat similar to a Frenches mustard but a bit more grainy and with a bit of an extra bite and smokiness to it. Thanks! Yeah I used this one. Hot dog, yellow, American, American picnic, all the same I think. I've done a shoulder with oil and one using mustard and to be honest I can't really taste any difference but I find the rub sticks a little better with mustard. Link to comment Share on other sites More sharing options...
tmac77 Posted September 28, 2015 Share Posted September 28, 2015 Thanks! Yeah I used this one. Hot dog, yellow, American, American picnic, all the same I think. I've done a shoulder with oil and one using mustard and to be honest I can't really taste any difference but I find the rub sticks a little better with mustard. Thanks for the info. I assumed that you were talking about your regular run of the mill yellow hot dog mustard, As i mentioned previously I use something similar. Something I do a bit different is I mix into the mustard a bit of oil. Mustard is a great emulsifier and blends well with the oil and retains the rub better. 1 Link to comment Share on other sites More sharing options...
Overproof Posted September 28, 2015 Author Share Posted September 28, 2015 Thanks for the info. I assumed that you were talking about your regular run of the mill yellow hot dog mustard, As i mentioned previously I use something similar. Something I do a bit different is I mix into the mustard a bit of oil. Mustard is a great emulsifier and blends well with the oil and retains the rub better. Great tip. How much would you consider a bit, a tablespoon? Link to comment Share on other sites More sharing options...
tmac77 Posted September 28, 2015 Share Posted September 28, 2015 Great tip. How much would you consider a bit, a tablespoon? depends on how much meat you re cooking and mustard you use. I basically use a 3-1 ratio. 3 parts mustard to 1 part oil. 1 Link to comment Share on other sites More sharing options...
MIKA27 Posted September 28, 2015 Share Posted September 28, 2015 Nice job mate 1 Link to comment Share on other sites More sharing options...
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