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anyone here make bbq?


oldschoolsdime92

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Here is a recent 9 lb. bone in Boston Butt after resting with a mustard slather and a rub for 10 hours.

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This is after an hour.

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Almost there.

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Also a few of these were enjoyed during the cook:)

Also injected with apple juice and white grape juice. Mopped down every half hour. Chewing on the bark was like eating a gummy bear. Sorry no pics of it pulled. People were friggin hungry.

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One of the largest recent topics...

Is on BBQ. And is still on-topic.

because bbq is serious business. I've been to busy lately to smoke anything or even mod my smoker as I was planning. Soon though hopefully

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Well you have brought it to my attention that I have been slacking a bit on the BBQ porn....

Heres my last few cooks...

thanksgiving turkey.

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christmas pork shoulder

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ribs i tossed in while said shoulder cooked...

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this started as 19.60 lbs of shoulder. After the cook the final weight was 8.40 lbs.

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Just picked up two pork loins today. seasoned them and put away. So later when I pull them out to try my smoker what do I do? I am using some mesquite chips. anyone have any other help to make them eatable? What inside temp should I cook to?

I rubbed it down last night and im using apple wood today. I think 160deg. is the min. temp. So im going to pull it off at 150-155 deg. and let it rest. In theory it will continue to cook up past temp. Again this is my first time so i will let you know how it goes. I may be eating a frozen pizza in the end.:D

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Just picked up two pork loins today. seasoned them and put away. So later when I pull them out to try my smoker what do I do? I am using some mesquite chips. anyone have any other help to make them eatable? What inside temp should I cook to?

I cook to about 165 degrees for most stuff. I try to keep the temp in the smoker around 200-255 degrees. For pork I'm using a hardwood and fruit wood combo. When I did porkchops last week, using apple and hickory, about 50/50. I think in the future for chops I'll go 75 apple/25 hickory. Doing ribs today with about 60/40 cherry/hickory.

The rub I'm using for both is a brown sugar based, with salt, pepper and other spices. I rubbed them, let them sit while getting the smoker setup, and up to temp.

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For the first time smoking anything i think it came out pretty good. Trying to get the smoker up to temp and consistant was the hardest part. Seemed like i had to feed the smoker charcoal like it was an old steam engine train. Next time should be easier since i know about how much charcoal it takes to keep it up to temp. The first time i checked the temp of the loin it was like 105. So i gave it an hour or better then checked it again and its was 165 deg. Took it off let it sit for about 20mins. It might be abit over cooked but it was still good and juicy! I didnt really get a "bark" on the outside but that might be fro m the struggle to keep the temp up or the rub/mustard combination i used. This pic isnt the best but here it is.

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I like to pull my pork loin about 150-155. Pork loins very lean. It drys out easily, but is OH so delish when done right!

Gix, that looks excellent!

150-155 was my goal. The second half of the cook, temp. wise i held it nice and steady. Thats probaly why the temp snuck up on me.

Before i try anything else i need to make some more modifications. Adding a real thermometer i already did. Something different needs done with the coal pan and a way to regulate heat.

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150-155 was my goal. The second half of the cook, temp. wise i held it nice and steady. Thats probaly why the temp snuck up on me.

Before i try anything else i need to make some more modifications. Adding a real thermometer i already did. Something different needs done with the coal pan and a way to regulate heat.

I read somthing about drilling holes to allow the ash to fall through so it doesn't snuff out your fire...

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I also got to break out the smoker today. Forgot to take pics but it was a Myron Mixon recipe Bacon Wrapped Coca Cola Chicken Breasts and wings. The wings were amazing an the breasts were just good I'd say. The fam seemed to like it

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