Some smoked pork for all the HOGS!!

[Thrill]

Sounds good. Let us know how it turns out.

Building one tomorrow. Gonna brine the butt in sugar, VSOP and salt. Start cooking at ~ 6:00a.m. on Wed. and folks are showing up around 5:00 p.m. at my bar to check it out. Also doing a dozen ears of "hot corn" just for fun - par boiled in sugared water with some Zatarins crab boil and smoked for the last hour.

Can't wait. Will let you know how it turns out.

 

[44magnumb]

i know who smokes da good pok around des parts

That's such a good show, I can't wait for the next season!

 

[SpyderPhreak]

After reading this (even though some of it is a year old) I think I'm going to have to fire up the smoker this weekend! :thumbup:

 

[Garth Reckner]

Oh Im starving. Looks so good.

Garth

 

[resinguy]

i know who smokes da good pok around des parts

Great show!!

 

[resinguy]

Looks great, love the low dollar Alton Brown smoker (he smoked some fish in a carboard box).

If one does not wish to invest 10 - 12 hours to properly smoke the pork, one can cheat and make an acceptable alternative in 4 hours. see here http://www.bladeforums.com/forums/s...-Boys-Tree-and-Pork-chop-Fest!?highlight=pork

 

[jacksterp]

OK - here we go.

Decided to marinate the butt in Jack Daniels, molasses, kosher salt and two quarts of filtered water. It is smoking as we speak - first picture. Going to smoke a dozen ears of corn which has been pre-boiled in sugared water and Tobasco. Figure it will take an hour or so to smoke.

The other pictures are of a test run to smoke chicken breasts. This thing so far is fabulous.

THANKS Thrill!

Edit - Image confusion

 

[Thrill]

Nice work! I bet that pork is gonna be tasty!!! Thanks for sharing the pics.

OK - here we go.

Decided to marinate the butt in Jack Daniels, molasses, kosher salt and two quarts of filtered water. It is smoking as we speak - first picture. Going to smoke a dozen ears of corn which has been pre-boiled in sugared water and Tobasco. Figure it will take an hour or so to smoke.

The other pictures are of a test run to smoke chicken breasts. This thing so far is fabulous.

THANKS Thrill!

Edit - Image confusion

 

[idahoskunk]

sounds good, i would switch out the 2 quarts of filtered water with a half gallon of jack daniels. let us know how it turns out!




.

 

[SpyderPhreak]

Well, although I'm late posting the pictures, I fired up the smoker that weekend (21st) and s-l-o-w smoked a pork shoulder. It turned out GREAT!!! :thumbup: I used a combination of Apple, Cherry, and Jack Daniel's Oak barrel chips for the smoke. I brined it for a couple hours first in water, JD, brown sugar, molasses, and Guinness, then put the brine into the smoker's water bowl. I smoked it for about 12 hours at 215 degrees, then wrapped it tight in foil, and popped it in the oven at 200 degrees for another 4 hours. I've found that last step just makes the meat fall apart moist, and helps the smoke flavor penetrate the meat all the way through on a large cut like this.

Anyway, here's a couple of pictures as it was coming out of the smoker. I finished the last of the meat today at lunch as a chopped pork BBQ sandwich. Everyone in the office was jealous. The smell of that delicious meat carried far and wide!

 

[infocus2006]

I usually foil wrap my BUTTS after about 5 to 6 hours into smoking. I pull them off about hour out from being done and then wrap them tight in Commerical plastic wrap, TIGHT! I then wrap a bath towel around them and place them in a Small dry ice chest and leave the lid shut for another hour or two. This makes them extra juicy and they will just fall to pieces when you unwrap them. This works great for me.

 

[oldrich]

Awesome! It looks smoked perfectly!

 

[InquisitorLord]

I saw that episode but am thankful for the link, now it's bookmarked! I got my wife the first two volumes of the Good Eats cook books, and am going to grab the third for her for Mother's Day. She loves that show!

 

[Thrill]

Wow!! Looks fantastic; thanks for sharing your ideas.

Well, although I'm late posting the pictures, I fired up the smoker that weekend (21st) and s-l-o-w smoked a pork shoulder. It turned out GREAT!!! :thumbup: I used a combination of Apple, Cherry, and Jack Daniel's Oak barrel chips for the smoke. I brined it for a couple hours first in water, JD, brown sugar, molasses, and Guinness, then put the brine into the smoker's water bowl. I smoked it for about 12 hours at 215 degrees, then wrapped it tight in foil, and popped it in the oven at 200 degrees for another 4 hours. I've found that last step just makes the meat fall apart moist, and helps the smoke flavor penetrate the meat all the way through on a large cut like this.

Anyway, here's a couple of pictures as it was coming out of the smoker. I finished the last of the meat today at lunch as a chopped pork BBQ sandwich. Everyone in the office was jealous. The smell of that delicious meat carried far and wide!

 

[Jerry Busse]

I just broke my nose while trying to bite my computer screen!!!!!

Jerry


.

 

[SpyderPhreak]

LMAO! Sorry boss man!

Thanks for the compliments guys! :thumbup: I had been using an old grill previously, but my Grandma found this old 90's vintage Cabela's branded model made by Masterbuilt at an Estate auction last year, and got it for less than $20 for me. It has certainly earned that money back and then some.

My dad is using one of the really fancy digital controlled Masterbuilt units now. It is pretty nice, but even at the good price he got it for, they're still several hundred dollars. Great for running them overnight though!